The friendly owner and delicious drinks made for a great experience. I wanted to enjoy some iburagakko cheese and sake, but I had to pass on it considering tomorrow. The comfortable atmosphere made me not want to leave, and I found myself envious of the locals who get to enjoy this place regularly. The horse sashimi, horse offal, and fresh sashimi were all excellent! They also have set meal options, so I recommend it for anyone who wants to enjoy a nice meal. It takes an hour and a half to get back, but I would definitely like to visit again!✨

I was curious about the new fish and horse offal restaurant called "Uma Motsu" that opened in August, so I decided to visit. I ordered a sashimi platter, but there was no red fish, so I asked about it. The owner mentioned that they focus on white fish and don’t serve tuna. The restaurant offered sake such as "Shimeharitsuru" and "Tsuru" as well. They also had homemade pudding. It was a great meal! Oh no, I forgot to order the horse offal! The owner said I should definitely try it next time.

I've been curious about this place for a while, so I decided to check it out after work. It seems that the fish changes daily, and you can choose two items from the selection for the fish set meal. On this day, I chose grilled fish and horse mackerel sashimi. I could really feel the freshness, and at 1300 yen, it was very reasonable. The restaurant is run by a couple, and the staff were friendly. I highly recommend this place for the fish set meal. I will definitely come back. It seems they are starting lunch service from November, so if I have a day off from work, I’d love to give it a try.

Located just two minutes from Koganei Station on the Seibu Shinjuku Line, "Sengyo Kizuna Bamot" is a restaurant that opened in August 2024, founded by two individuals who previously worked at chain restaurants. The name "Kizuna," which means "bond" in Japanese, is a conversation starter with customers, so we won't dive into its significance here. The interior features a shoe-off entrance style, with 14 table seats and counter seating. As the name suggests, the restaurant's two main offerings are stewed horse offal and fresh fish, each available as set meals. The stewed horse offal (small size: 600 yen) is made from fresh offal sourced directly from a butcher in Yamanashi Prefecture and takes eight hours of preparation and cooking to achieve its tenderness and rich broth flavor. You can choose between the "white," made with Kanda miso from Nagano Prefecture, and the "red," made with Jyukou miso from Miyagi Prefecture. The fresh fish, delivered straight from the fishing port, includes sashimi options like akaisaki (Nagasaki Prefecture), umeiro (Kagoshima Prefecture), and medai (Miyagi Prefecture), along with grilled saba with saikyo miso and grilled buri kama. I first tried the akaisaki sashimi, and I was impressed by its crunchy texture. I also ordered umeiro and medai; the umeiro sashimi was stunning and had a hint of sweetness. The menu also features dishes such as "braised red cow tendon," "salt fried chicken," "soy sauce fried chicken," and "freshly made dashimaki tamago," showcasing the experience gained by the two owners over their years in the restaurant industry. I look forward to more food options being added in the future, and I'll definitely return to enjoy the stewed horse offal and fresh fish again!

I wanted to try horse offal, so I braved the thunder and heavy rain to get to this restaurant near Kodaira Station. Fortunately, it was only a three-minute walk from the station, so I didn't get too soaked. The place, "Kizuna," just opened in August. The staff welcomed me warmly, and I kicked off my wet sneakers to start my solo drinking session. First, I had the Japanese sake "Tanzawazan." It’s a beautifully colored sake that hasn't been overly filtered, which I really enjoy. Personally, I think it would be great warm. Next, I tried the small portions of both white and red horse offal stew. Both were delicious, but I slightly preferred the red one. Describing horse offal is tricky, but it has a unique texture—it's firm and satisfying, with no unpleasant smell. According to the young owner, he recreated the taste of his family's horse offal stew because he couldn’t find any in Tokyo that he liked. A highlight of the meal was the sashimi. The umeiro sashimi had a rich, sticky flavor typical of white fish, while the akaisaki sashimi had a surprising, crunchy texture that made me exclaim in delight! Eating it slowly with cold sake was fantastic, as the flavor intensified with every bite. The owner expressed a desire to introduce customers to rare fish, which he achieved beautifully. Personally, I also found the braised red beef tendon to be deeply flavorful, with the beef being rich yet tender and dissolving pleasantly in the mouth. My visit, despite the heavy rain, was well worth it. I thoroughly enjoyed everything and look forward to returning for more stew and sashimi! Thank you for the wonderful meal!