You can enjoy Kyushu cuisine at this restaurant. The assorted horse sashimi is quite good. The freshly fried spicy lotus root is a great appetizer that goes well with sake. Surprisingly, the butter-flavored Ariake seaweed was delicious with a hint of buttery aroma. They don't have a wide variety of shochu, but you can enjoy interesting brands. We tried the sixth-generation Yurie from Koshikijima in Kagoshima with hot water, the Ginger from Ochiai Shuzo in Miyazaki City with soda, and the Amaenbo from Sugi Shuzo in Miyazaki with hot water. We started with a small bottle from Sapporo. It cost 10,000 yen, so it must be Sapporo prices. It would be nice if more people could easily enjoy this.

If you want to eat delicious horse sashimi in Sapporo, this is the place to go! They source domestic horse sashimi without sticking to a specific region, so you can try rare parts like liver and spinal cord. While horse sashimi is typically served with cold karashi renkon (spicy lotus root), here you can enjoy freshly fried karashi renkon. The mentaiko (spicy cod roe) served with the homemade dipping sauce is also very delicious and spicy. They offer a variety of rare shochu (Japanese distilled spirit) as well, and the owner will provide recommendations based on your preferences. The owner is friendly and attentive, and when making a reservation, they will ask for your preferences beyond just Kyushu cuisine. It's a great restaurant full of hospitality!

A shop with a master who has mastered shochu. The master says that this is a place where you can eat the best horse sashimi in Hokkaido, and he might be right. Honestly, in the horse racing kingdom of Hokkaido, horse sashimi is considered taboo, so I had given up on trying it. But I was happy to try it for the first time, especially the rare cuts of horse sashimi that were in great condition. If you're dining alone, you can order up to a 5-item sashimi platter, but with 2 or more people, you can order a 10-item platter. I recommend the 10-item platter if possible. They also serve rare cuts like horse heart and aorta, which are hard to find even in the original region. The deep-fried lotus root with mustard is made fresh every time you order it. It was the best I've ever had, with a crispy surface and a crunchy interior. The boiled octopus with yuzu and salt was just okay. The beef tendon with ponzu sauce was a clear example of the attention to detail and had a perfect balance of flavors. The chicken tataki (made with gamecock meat) had a chewy texture and was delicious, with the flavor of the chicken seeping out with each bite. I tried a variety of shochu, including sweet potato, barley, and rice, as recommended by the shochu master. I also enjoyed a break with tea, soba noodles, and brown sugar. After indulging in a shochu-filled evening, I left feeling a bit tipsy. It was a fun and delicious dining experience. Thank you for the meal.

Tonight, I went to a Kyushu cuisine and shochu restaurant called Kusuo with my friends for dinner! It is located near Susukino Station in Chuo-ku, Sapporo. The owner of the restaurant is from Kyushu, and despite being a Kyushu man, he was very kind and provided excellent service. Here are the dishes we ordered: - Chicken liver assortment - Horse sashimi assortment - Satsuma-age (deep-fried fish cake) And the drinks: - Draft beer - Shochu with water We started with the chicken liver assortment, which included liver, heart, gizzard, and neck bones, all cooked perfectly without being dry. Each piece was delicious and had a unique texture and flavor. The horse sashimi assortment was fresh and had no gamey taste. The different cuts of horse meat, such as belly, aorta, lean meat, and neck, were all tasty and paired well with the shochu. The satsuma-age was a nice addition to the meal. The presentation of the dishes may not have been fancy, but the taste was excellent. It was a great experience to enjoy authentic Kyushu cuisine in Hokkaido. The cost performance was also reasonable, so I would definitely visit this restaurant again.

The cost performance is bad, the hygiene is bad, and the service is bad. There is nothing good about it. It's the worst...

The atmosphere inside the restaurant is like a shady izakaya in a sketchy area. The horse sashimi is made from rare cuts of horse meat, but the portions are small. There are many dishes with unclear prices when ordering, which can be surprising when you receive the bill. It would be better if they had transparent pricing so customers can order with peace of mind.

Horse meat is definitely delicious... but dirty, cold!

Great place for those who love raw meat dishes. The horse sashimi and tongue smoke were the best, and the owner's personality added to the experience. I would love to visit this restaurant again. It's easy for a solo female diner to sit at the counter if it's available.

There was a wide variety of delicious sashimi.

Welcome.---------- August 2017 ----------High voltage (= ´∀´)ﾉ凵゛Starting with the bamboo shoot mayo salad, the tender bamboo shoot has a texture similar to meat. Hokkaido chicken cold dish "liver, heart, gizzard, thigh" is prepared at a level that can be served immediately. Each part has a different texture and umami, with a chewy texture and refreshing finish. The conversation with the master from Kyushu was a soothing moment, thank you for the delicious meal.

Welcome. ---------- September 2016 ----------Along the Shinjuku Street in Sapporo, this place seems to be one of the oldest when it comes to serving Kyushu cuisine. The master, in a casual kimono with tied-back hair, greets customers with a warm Kyushu dialect. The cozy establishment, with only a few tables at the counter, has been running for 21 years, operated by a tough individual who never takes a break. Kyushu men are indeed known for their resilience. There is also a branch on the west side. I remember visiting this place when it first opened. The menu, neatly displayed on the wall, includes shochu highball, with the master's preference for Kagetsu on the rocks. The first dishes served were Nanban-zuke herring and tuna collar mix, with a refreshing acidity and spicy mustard to awaken the palate. The fried lotus root stuffed with mustard was crispy and fragrant, offering a delightful contrast of textures and flavors. The horse sashimi platter included seared belly, lean meat, mane, and a unique delicacy called "great artery," each offering a different taste experience. The horse tongue, particularly the fatty part, was incredibly sweet and delicious when dipped in Kyushu soy sauce mixed with garlic. The fried dumplings were light and crispy, perfect for snacking. The master's knowledge of food and sake, along with his pride and personality, made the dining experience truly enjoyable. Thank you for the wonderful meal.

An izakaya on the first floor of a building in Susukino that mainly serves Kyushu cuisine. Visited for the first time after a colleague at work expressed a desire to eat horse sashimi and found the place through Tabelog. The restaurant is located deep inside a building on Nakakoji Street, so it might be a bit hard to find. The interior is small with a few counter and table seats, and the owner manages the place alone. There is no menu, so you order by looking at what is posted on the walls. Since many items do not have prices listed, it is advisable to ask the owner before ordering if you are unsure. We ordered a platter of horse sashimi, mustard lotus root, Satsuma-age, and Mizutaki. Each dish was delicious as there seems to be a focus on ingredients and cooking methods, but be prepared for the corresponding cost. They also have a wide variety of shochu, making it a good place for a casual drink.

At "Kyushu Cuisine Kusuo," even though you're in Sapporo, Hokkaido, you can enjoy authentic Kyushu cuisine. The location may be a bit hard to find, but you can taste fresh horse sashimi. Reading other reviews, some mention things like "they're out of this and that," but that's just because they have high-quality ingredients. Sometimes they run out of items, especially later in the day. The horse sashimi platter is quite impressive.

A friend and I visited a restaurant late at night because my friend's boyfriend recommended it as delicious. When we arrived, there was one couple at the counter and another at a table. We ordered some sashimi and enjoyed some sweet potato shochu. The food, like the horse sashimi, was fresh and delicious. We ate lightly, drank about 8 glasses of sweet potato shochu, and the total bill came to ¥20,000. We were there for just under an hour and a half. I still wonder what on the menu was so expensive at this restaurant.

Located next to the popular ramen shop Keyaki, this small restaurant may go unnoticed due to its tiny entrance. I decided to check it out late at night. Upon entering, I found a small counter right away, with seating further in the back. The place felt old-fashioned and a bit dimly lit, giving off a somewhat shady vibe. It seemed like the kind of place frequented by regulars. The owner, who seemed to be the only staff, was running the place alone. While it served Kyushu cuisine, they were out of fresh items like horse sashimi and liver sashimi, offering dishes like simmered tripe, tofu, and grilled hormone instead. Since it was my third stop of the night, I wasn't too bothered by the limited menu options, but it could be disappointing if you visited on an empty stomach as your first stop. The taste was average, but the atmosphere could use a bit more liveliness to make it more inviting.

I was always curious about this place because I used to pass by here and go up to the upper floor. When it comes to Kyushu cuisine, horse sashimi is a must, right? But Totoron is someone who can never get in the mood for horse sashimi (^-^ゞ This time, I took advantage of the Susukino Knot Sake promotion here. Basically, it's one drink with one dish. Here, I was served a cup of oolong tea and grilled salmon collar with mentaiko. Sorry, fish is not my thing (sweat) But this mentaiko was my first time trying it w Other than that, as a service, they also served a bite-sized horse sashimi and spicy lotus root. The horse sashimi was tender and light, while the spicy lotus root was surprisingly delicious. I mentioned that it had a slight sweetness to it, but I was told that there was no sweetness added, so it must have just been my taste buds playing tricks on me (￣▽￣;) Might not be my thing after all (^-^ゞ