Horse Meat Kiba

After topping the Oricon charts in the '90s with boy band Hikaru Genji — then the youngest male group ever to do so — former pop idol Osawa Mikio is stepping into a new spotlight. His latest stage? Horse Meat Kiba, a cozy new restaurant tucked away in Gotanda, dedicated entirely to premium domestic horse meat. The idea was sparked during a work trip to Kumamoto, where Osawa first encountered the local delicacy. So taken by its taste — said to be so irresistible even monks wanted in, earning it the nickname “sakura meat” — he teamed up with a partner to bring that experience to the capital. Horse meat is one of the most nutritious red meats available, rich in protein and zinc, and low in fat. And Osawa doesn’t play it safe. His menu pushes boundaries with creativity and charm. Beyond the expected sashimi, guests will find karaage-style horse meat — nearly indistinguishable from classic fried chicken at first glance, but with a leaner, slightly sweeter flavor closer to beef, and the occasional hint of gaminess, like venison. There’s also a hearty horse meat donburi, and for omakase diners, surprises like horse meat yakiniku or shabu-shabu. But the true showstopper is the ultra-smooth horse meat yukhoe — a Korean-style tartare typically made with beef, reimagined here with a delicate cut and a drizzle of umami-rich Kyushu soy sauce. Hidden but worth the hunt, Horse Meat Kiba delivers something rare — in both flavor and ambition. This restaurant typically accepts reservations from members only, but now, you can enjoy their exclusive course menus through byFood.