Izakaya Rakuen

Fresh horse sashimi directly from Kumamoto. It has no gamey smell and is characterized by its sweet fat and tender red meat. It is commonly eaten with soy sauce, ginger, and garlic.

A cut of horse meat with better quality than regular sashimi, with moderate marbling. Enjoy its melt-in-your-mouth texture and rich umami.

A rare cut of subcutaneous fat from the neck of a horse, characterized by its pure white appearance. It has a unique chewy texture and creamy sweetness.

The highest grade horse sashimi, using shoulder loin. Beautifully marbled, this luxurious cut melts in your mouth with its rich, fatty sweetness.

Fresh horse liver sashimi. Less gamey than beef liver, with a plump texture and rich flavor. Recommended with sesame oil and salt.

Sashimi of kibinago, a small blue fish specialty of Kagoshima. The silvery skin is beautiful, and the translucent flesh has a delicate sweetness and moderate chewiness. The local style is to eat it with vinegar miso.

A refreshing small dish of white turnip and myoga ginger dressed with salt kelp. The sweetness of the turnip and the refreshing aroma of myoga ginger pair well with the umami of the salt kelp.

Chilled sliced tomatoes. Simple yet perfect for cleansing the palate. Served with mayonnaise or salt.

An appetizer of raw bell peppers and cabbage dipped in homemade horse meat miso. The crisp texture of the vegetables and the rich meat miso are a perfect match.

A local Kumamoto dish of boiled small green onions (hitotsuma) rolled up from the root. It has a crisp texture and is eaten with spicy vinegar miso.

A classic Hakata dish of boiled offal mixed with ponzu sauce. Its chewy texture and refreshing taste make it a perfect accompaniment to drinks.

A local Kumamoto dish of lotus root with mustard miso stuffed into the holes, coated, and fried. Characterized by the stimulating mustard that goes up your nose and the crisp lotus root.

Finely sliced fresh horse meat mixed with a special sauce and egg yolk. Enjoy the rich flavor and the sweetness of the horse meat.

A specialty dish from Miyazaki, featuring tough parent chicken grilled explosively over charcoal. It has a smoky aroma and the chicken's flavor intensifies with chewing. Eaten with yuzu pepper.

A classic izakaya dish of fluffy potatoes topped with butter and mentaiko. The richness of the butter and the saltiness of the mentaiko are a perfect match.

A fluffy omelet baked with plenty of dashi broth and green onions. Enjoy the fluffy texture and the gentle flavor of the dashi.

Tender horse fillet lightly seared on the surface. Enjoy the savory aroma and rare meat flavor, refreshed with grated daikon radish and ponzu sauce.

A Kagoshima specialty of deep-fried ground fish cake. It has a fluffy texture and the sweetness of the fish, and is eaten with soy sauce and ginger.

Chicken wings with bones removed, stuffed with gyoza filling, and deep-fried. Enjoy the crispy skin and juicy meat.

Fried whole Kumamoto natural shibae shrimp, including the shells. Enjoy the crispy texture and savory shrimp flavor. You can eat them whole, from head to tail.

Classic french fries. Crispy on the outside, fluffy on the inside. Perfect as a snack with drinks.

A dish originating from Miyazaki, featuring deep-fried chicken coated in sweet vinegar and topped with tartar sauce. The combination of sourness, sweetness, and creamy sauce is exquisite.

Simple onigiri seasoned with high-quality salt from Amakusa, Kumamoto. The salt enhances the sweetness of the rice.

Onigiri (rice ball) with spicy mentaiko (pollock roe) filling. The spicy kick stimulates the appetite.

Tamago Kake Gohan (egg over rice) topped with mentaiko. The rich egg and the saltiness of the mentaiko blend well with the rice.

A rice bowl topped with homemade horse meat miso and chopped green perilla. The rich umami of the meat miso is balanced by the refreshing green perilla.

A hot pot dish using domestic wagyu beef offal. Simmered with plump offal and plenty of vegetables (cabbage, chives, etc.). You can choose the soup flavor.

Draft beer. Large mug size.

Draft beer. Small glass size.

Asahi Super Dry bottled beer. Dry and crisp taste.

Non-alcoholic beer-like beverage with 0.00% alcohol.

Shochu mixed with green tea. Refreshing and easy to drink.

Shochu mixed with oolong tea. Pairs well with meals.

A classic sour made with shochu, soda, and lemon. Refreshing sourness.

Lemon sour with Amakusa salt. The saltiness enhances the lemon's sourness.

A sour made with shikuwasa, a specialty citrus from Okinawa. Enjoy its unique sourness and aroma.

A sour with plum and perilla flavor. A refreshing Japanese-style taste.

Alcohol mixed with soda water.

A strong highball with double the amount of whiskey.

Gin soda made with craft gin from Fukagawa Distillery. Enjoy the botanical aroma.

Fruit liqueur made by steeping plums in alcohol. Sweet and sour taste. Enjoy on the rocks, with water, or with soda.

High-quality plum wine aged for 3 years. Deep richness and mellow taste.

Warm sake (atsukan). Brand is Zuiyo.

A local sake from Kumamoto. A honjozo sake with an extra dry, clean finish.

Junmai sake from a brewery in Aso. It has a refreshing quality and a taste that is easy to drink.

Junmai sake from the southernmost natural brewing brewery in Tsunagi, Kumamoto.

Junmai Ginjo sake from Kumamoto. Characterized by its floral aroma and rich flavor.

Junmai Ginjo from Oguni, Aso

Junmai Daiginjo from Kumamoto. Characterized by its floral aroma and clear sweetness.

Sweet potato shochu made in a clay pot. It is pre-diluted with water and aged ("mae-wari"), giving it a mellow taste.

A representative sweet potato shochu from Miyazaki. Characterized by its thick sweetness from black koji brewing and a crisp finish.

Sweet potato shochu from Miyazaki's Obisuyama Distillery. Refreshing aroma and a clean finish.

Sweet potato shochu from Kuroki Honten in Miyazaki. Rich flavor and body from long-term aging.

Sweet potato shochu from Kagoshima. Made with yellow koji and fermented at low temperatures to achieve a fruity and smooth taste.

An unusual shochu made with roasted sweet potatoes. You can taste the roasted sweet potato's characteristic aroma and sweetness.

Kagoshima sweet potato shochu, also known as the "original premium shochu." It has a good balance of the richness of black koji and the sweetness of sweet potato.

A representative barley shochu from Oita. Enjoy its clean taste and rich aroma.

Barley shochu from Kuroki Honten in Miyazaki. Characterized by its light and fragrant barley aroma.

Premium barley shochu aged for a long time in barrels. Enjoy its amber color like whiskey and complex aroma. Alcohol content 40%.

A representative rice shochu from Kumamoto. It has a clean, transparent taste with no strong character.

Rice shochu blended with barrel-aged spirits. Rich aroma and mellow body.

Rice shochu using ginjo yeast. Fruity aroma and flavor.

Brown sugar shochu from Amami Oshima. Made using an acoustic aging method, it has a mellow and gentle sweetness.

Bottle of "Kiroku" sweet potato shochu.

Bottle of "Nakanaka" barley shochu.

Bottle of "Kuro Kirishima" sweet potato shochu.

Bottle of "Nikaido" barley shochu.

Bottle of "Shiro" rice shochu.

Bottle of "Kinmiya" Kōrui shochu. Ideal as a base for chu-hai.

Water for mixing with bottled shochu.

Hot water for bottled shochu.

Carbonated water for bottled shochu.

Mixer (green tea) for bottled shochu.

Mixer (oolong tea) for bottled shochu.

Cut lemon to add to shochu.

Umeboshi (pickled plum) to add to shochu.

Non-alcoholic lemon soda with Amakusa salt.

Non-alcoholic soda with shikuwasa flavor.

Non-alcoholic soda with plum and perilla flavor.

Cold Green Tea

Cold Oolong Tea

Japanese lactic acid beverage. Sweet and refreshing.

Ginger Ale.

Coca-Cola.

A banquet course with 90 minutes of all-you-can-drink, featuring 7 dishes including horse sashimi, charcoal-grilled chicken, and motsunabe.

Upgraded course with 120 minutes of all-you-can-drink. Includes 3 types of horse sashimi, allowing you to enjoy your meal at a leisurely pace.

A luxurious course with 120 minutes of all-you-can-drink, featuring 5 types of horse sashimi, horse fillet cutlet, and a total of 8 exquisite dishes.