If you’re looking to add eating horse meat (also know as sakuraniku or basashi) to your bucket list, there’s no better place to do it than Somari. You can devour the marbled delicacy in a multitude of ways here, from shabu shabu to raw sashimi style with ginger and onions, while sitting on traditional tatami mats – shoes off and bellies full.
Owner Sachie Kawazu comes from the Kumamoto prefecture in Western Kyushu, where the cuisine of horse meat is a specialty. After working at various companies, she started her restaurant as a way to spread happiness and joy. From the blond wood interior to the wine selection, she has brought her love of her hometown to the details in Somari.
A beautiful selection of liquours are presented here to go along with the sweetish meat – five types of white wine, seven for reds as well as sake, shochu and Japanese whiskey. A large portion comes from the owner’s hometown of Kumamoto, which is also the home of horse meat.
Using warm and light beige tones, the simple and clean style of Somari is traditional yet modern. A stunning lattice partition – a motif that continues on the ceiling – divides the inviting space while guests sit tatami-style along a handsome wooden counter, or at separate tables elsewhere.
Toureku Bldg. 2F 1-4-8 Meguro, Meguro-ku, Tokyo, 153-0063 Japan
Chef's NameSachie Kawazu