Discover Local Flavors You Won’t Find Anywhere Else! 21 Popular Restaurants in Kumamoto by Category

A local Aso cuisine restaurant located just a short walk from Aso Shrine.
The menu is wide-ranging, with Japanese and Western dishes including beef cutlet rice boxes, sukiyaki, soba, and the local dish dago-jiru.
Especially popular are the dishes made with akaushi, the wagyu raised in Aso. Filling options include the “Akaushi Aburi Gyukatsu-ju,” featuring healthy rare-cooked lean beef cutlet, and the local favorite “Akaushi-don.”

A teppanyaki restaurant specializing in akaushi, located in the Monzenmachi shopping street near Aso Shrine.
It serves hearty dishes made with Aso’s famous specialty, akaushi beef.
The most popular item is the “Akaushi Garlic Rice.”
This tempting dish features spice-seasoned akaushi steak on top of garlic rice. The moderately marbled steak pairs perfectly with rock salt and wasabi.
All other menu items also use akaushi, and limited-quantity dishes such as the “Akaushi Roast Beef Bowl” and “Akaushi Zuke-ju” are also popular.

Located right by Kumamoto Castle inside the large mixed-use complex SAKURAMACHI KUMAMOTO, Akaushi Dining yoka-yoka Sakuramachi Kumamoto serves dishes made with akaushi, Kumamoto’s proud branded beef, carefully raised on the company’s own ranch.
The “Akaushi-don,” generously topped with medium-rare grilled akaushi, is especially enticing, with soft-cooked egg and wasabi adding just the right accent.
The menu also offers plenty of variety, including the luxurious “Today’s Carefully Selected Steak,” featuring the day’s recommended cut, and the fun-to-watch “Flame Hamburger Steak,” cooked right in front of you.

A specialty horse meat restaurant serving dishes made with horse meat carefully raised on its own vast farm of Approx. 900,000 tsubo in the great natural surroundings of Kumamoto and Aso.
The horses are nurtured with nutritious pasture grass, pure famous spring water, and carefully made in-house fertilizer, producing tender meat with rich flavor.
As a true horse meat specialist, the restaurant carefully judges the characteristics of each cut and prepares it using the most delicious cooking method. The menu is extensive, featuring specialties such as “Fresh Basashi” and “Harihari Nabe,” as well as varied dishes like rare-cut fried rib meat and tongue stew.

Located in downtown Kumamoto City, Basakura is popular for its wide selection of dishes centered on basashi.
Its proud basashi uses carefully selected domestic horse meat with outstanding freshness.
Highly recommended is the “Special Assorted Basashi,” where you can compare six different cuts with distinct flavors and textures, including the classic lean meat, futaego, and mane.
“Sakura Uni Sashi,” enjoyed with fresh sea urchin as a condiment, and yukhoe are also very popular.

Kumamoto Baniku Yokocho is a specialty horse meat restaurant in the downtown Shimotori area of Kumamoto City.
It’s a casual restaurant where you can easily enjoy a wide variety of dishes made with quality horse meat.
The lively interior includes counter seats that are easy to visit even on your own, as well as table seating for groups.
Recommended menu items include the “Special Assorted Five Cuts of Basashi” (lean meat, mane, futaego, sankaku bara, and barausu).
Served with ginger, garlic, green onion, and lemon, it’s a standout dish that lets you compare different cuts.
Another recommendation is the limited-quantity “Chunky Horse Heart Steak,” made with thick-cut rare heart grilled to juicy perfection.
*As of February 2025, the restaurant is temporarily closed and plans to reopen once a new location is secured.

Founded in 1957 in Nihongi, Kumamoto City, this shop continues to evolve while preserving the tradition of Kumamoto ramen, which combines creamy cloudy pork bone broth with fragrant burned garlic oil, and offers a one-of-a-kind flavor you won’t find anywhere else.
Its signature soup is made by boiling large amounts of pig head bones, which are low in fat, resulting in a broth that is rich, flavorful, and surprisingly clean on the finish.
The shop’s defining burned garlic oil is carefully made by dedicated artisans who take their time with every detail, from the texture of the garlic pieces to the level of roasting.

Komurasaki in Kumamoto Prefecture is a long-established ramen shop that cannot be left out of any discussion of Kumamoto ramen. Since opening in 1954, this celebrated shop has attracted not only locals but ramen fans from across Japan, and is even called the original Kumamoto ramen shop.
The defining feature of Komurasaki’s ramen is, above all, the rich depth of its pork bone soup.
Slowly simmered, the broth is creamy yet clean on the finish, earning a reputation for being rich but easy to enjoy.

Founded in 1955, the long-established Keika Kumamoto Main Store is one of the famous shops that helped spread Kumamoto ramen across Japan.
Beloved not only by locals but also by tourists, it’s a highly regarded place where you can fully enjoy authentic local flavor.
Its biggest feature is the deep flavor created by rich pork bone soup with fragrant burned mayu added to it.
The soup pairs perfectly with medium-thick straight noodles, and while it is mild, it finishes cleanly, creating a distinctive bowl together with toppings such as cabbage and wood ear mushrooms.
In addition to the classic “Keika Ramen,” known for its pronounced mayu aroma, the nutritious “Taro-men” is also recommended.
Topped with a large chunk of braised pork belly, it offers melt-in-your-mouth texture and sweet-savory seasoning that matches the soup perfectly, making it a highly satisfying dish.

Chojuan Kasuga Branch in Kumamoto City, Kumamoto Prefecture, is a Japanese sweets shop loved by locals.
You can enjoy freshly made ikinari dango delivered from the factory next door.
In addition to the standard “White,” there are many flavor variations, such as “Black,” made with kneaded brown sugar, and “Purple,” made with purple sweet potato powder. Each one offers simple, never-tiring deliciousness that brings out the natural flavor of the ingredients.

Located in Kumamoto City, Kumajun is a specialty shop for ikinari dango loved by both locals and tourists.
Using carefully selected sweet potatoes and red beans from Kyushu, along with carefully chosen water for kneading the dough, each piece is handmade one by one with great care.
Wrapped in a thin, chewy dough and steamed, the fluffy sweet potato and lightly sweetened chunky red bean paste create an exquisite balance.
Another unique feature of the shop is the separately included seaweed-derived salt.
A light sprinkle on the dumpling brings out the natural sweetness of the ingredients even more.
Besides its signature ikinari dango, the shop also offers a variety of other options such as “Imokuri Dango,” filled with a large chestnut, and the lightly flavored “Kuromame Murasaki,” making it fun to compare different kinds.

Higoya in Kumamoto City, Kumamoto Prefecture, is a specialty shop for ikinari dango that has been featured in many media outlets.
The skin, made with carefully selected ingredients, is chewy, while the sweet potato, soaked through with flavor, is fluffy and delicious enough to make your cheeks melt.
Its biggest feature is a unique three-layer structure that alternates sweet potato and red bean paste (sweet potato + red bean paste + sweet potato).
This simple item lets you enjoy ikinari dango in its original form, with evenly balanced sweetness and natural umami spreading to the very last bite.
It has enough filling to feel substantial even as a single piece, but the balance of saltiness and sweetness is just right, so you can enjoy it without getting tired of it.
There is also a wide variety of flavors available, including mugwort, butter, and walnut.

Oshokujidokoro Nakamura is a long-established dining spot in Higashi Ward, Kumamoto City, loved by locals for many years.
The menu includes hearty and satisfying options such as daily set meals made with fresh ingredients, juicy fried chicken set meals, and horse offal set meals unique to Kumamoto.
Among them, the top recommendation is Kumamoto’s local dish, dago-jiru. The broth, made from bonito and dried shiitake mushrooms, pairs perfectly with the dago (Kumamoto dialect for dumplings), creating a richly aromatic bowl.

Toge no Chaya Koen Dagojiru is a long-established teahouse located at Torigoe Pass on Mount Kinpo in Nishi Ward, Kumamoto City.
It is also known as the setting of Kusamakura, a novel by author Natsume Soseki, making it popular among literature fans as well.
The signature “dago-jiru” features a soy sauce-based soup made from Higo Red Chicken stock, with a rich yet refreshing flavor.
The house-made hand-cut dumplings cling well to the soup, and the bowl is generously filled with local vegetables such as chicken, green onions, and Chinese cabbage.
Another nice point is that it is simmered after you order, so you can enjoy it piping hot.
You can order it on its own, but it is highly recommended as part of a set meal with millet rice, bamboo shoot rice, or grilled fish.
The “Chaya Manju,” available for takeout, also makes a great souvenir.

Dagojiru Saryo Kokonotsu in Higashi Ward, Kumamoto City, is a specialty dago-jiru restaurant created by renovating a traditional house.
Since opening in 2020, it has been so popular that lines form every day.
Inside the calm and welcoming space, you can enjoy the shop’s signature dago-jiru, made from a grandmother’s treasured recipe.
Its defining feature is a deep, clear soup with an elegant chicken broth aroma, filled with hand-stretched dumplings and plenty of vegetables delivered directly from Aso.
Both the taste and portion size are highly satisfying, and after the meal, it leaves you feeling comforted in both body and mind, with a touch of nostalgia.
A popular item is the “Kokonotsu Gozen,” a set that includes five colorful appetizers served in a wooden box, two small side dishes, dago-jiru, rice, and zenzai.
The appetizers and side dishes are also prepared with great care, making this a visually beautiful and highly satisfying meal.

Located in Shimotori, one of the shopping arcades representing central Kumamoto City, Korantei Shimotori Main Store is a long-established Chinese restaurant founded in 1934.
It remains popular with both locals and tourists, and its Kumamoto specialty “Taipien” is especially a must-try.
The cloudy white soup, made from chicken bone and pork bone stock, is filled with 100% mung bean glass noodles and plenty of seafood and vegetables. Simple yet deeply flavorful, it’s a dish you won’t forget once you’ve tried it.

Kairakuen, located in Chuo Ward, Kumamoto City, is a long-established Chinese restaurant founded in 1933 and known as the birthplace of taipien.
Inside, traditional Chinese decor and rows of celebrity autographs line the space, but the atmosphere remains relaxed and enjoyable thanks to the kind staff and attentive service.
If you visit here, you shouldn’t miss the popular “Taipien.”
It’s a classic bowl topped with fried egg and filled with glass noodles, shrimp, squid, Chinese cabbage, wood ear mushrooms, and more in a clear soup based on chicken bone and pork bone stock.
Though healthy and light, it still has a deep richness that surprises many first-time taipien eaters.
Order it with a Chinese rice porridge + fried fragrant chicken set and enjoy the hometown flavor beloved by Kumamoto locals.

Reikyo is an upscale restaurant in Chuo Ward, Kumamoto City, serving authentic Chinese cuisine.
The elegant interior includes round tables, private rooms, and tatami rooms, making it suitable for dates, business dinners, and many other occasions.
Its appeal lies in the carefully crafted Sichuan dishes created with the sensibility of an experienced owner-chef.
Alongside lunch and dinner courses that change by season and day of the week, you can also enjoy standard Chinese dishes such as mapo tofu and chili shrimp.
Here, we’ll highlight the “Taipien” from the regular menu.
The soup, a blend of two types based on Kokonoe Red Chicken, and a total of 18 ingredients create an exquisite balance.
With ingredients that are less common elsewhere, such as mung bean glass noodles, boiled egg, and octopus, you can enjoy a flavor unique to Reikyo.

A dining spot founded in 1968 along National Route 57.
In addition to Kumamoto specialties such as akaushi grilled on a ceramic plate, basashi, and dago-jiru, you can enjoy a wide variety of menu items including oden, salted mackerel, and meat udon.
The top recommendation is “Takana Meshi,” a local dish representing the Aso region of Kumamoto Prefecture.
Asoji is known as the original restaurant to serve takana meshi, which had previously been eaten in homes, as a restaurant menu item.

Located on the Senomoto Plateau in Minamioguni, Aso District, Kyodo Ryori Yasaiya is a restaurant run directly by a farm.
Its appeal lies in its warm wooden design and relaxed atmosphere with a wood-burning stove.
Another feature is that you can enjoy your meal from terrace seating while taking in the beautiful highland scenery.
Using fresh vegetables and rice grown on its own farm, the restaurant serves safe and安心 dishes that make the most of local ingredients.
Popular menu items include the locally beloved miso-based dish “Country-Style Dago-jiru” and the “Oroshi Soba Set Meal,” served with the restaurant’s special grated daikon.
Of course, the “Takana Meshi Set Meal,” where spicy takana and rice come together perfectly, is also excellent and highly recommended.
Another nice touch is that you can eat as much of the proudly made house pickles as you like.

Standing along National Route 57, also known as Dago-jiru Highway, Himeji is a dining spot serving local dishes unique to Kumamoto and Aso.
It’s a great place to stop during your Aso trip, as it serves many local specialties including the aforementioned akaushi, dago-jiru, and basashi.
The menu ranges from set meals to à la carte dishes, all widely praised for being both generous and delicious.
The “Takana Meshi,” made with 100% homegrown Koshihikari rice, is evenly mixed with plenty of pickled takana and pairs perfectly with the pleasantly soft rice.
Its gentle flavor not only complements the main dish, but also makes it perfect as a finishing dish with drinks.
Another plus is that you can enjoy it in various styles, including as the standard “Takana Meshi Set Meal,” or as a single item or combo.

Hitomoji guruguru is a traditional Kumamoto dish made by lightly boiling and cooling wakegi (a type of green onion, also called hitomoji), then wrapping the white part around itself in spirals and serving it with vinegared miso.
There are various theories, but it is said to have originated from a frugality edict issued during the Edo period (1603–1868), and the name is believed to come from the way the onions are wound around to shape them.
The dish uses only wakegi, making it extremely simple, but its crisp texture and the sweet-tart flavor of the vinegared miso harmonize perfectly to create a distinctive aroma and sweetness.
Rich in nutrients and satisfying to eat, it also has a mature flavor that makes it perfect as a snack with drinks.
It is served at Japanese restaurants and izakaya in Kumamoto City, so be sure to enjoy it along with its unique appearance.

Karashi renkon is a traditional Kumamoto local dish made by stuffing lotus root holes with mustard miso, coating it in a wheat flour batter with egg yolk, and deep-frying it.
It is said to have been invented for Hosokawa Tadayoshi, the first lord of Higo Province (present-day Kumamoto Prefecture).
Because the cross section of lotus root resembles the Hosokawa family crest, the recipe was kept secret outside the family until the Meiji Restoration, giving it a historical background as a dish once made only in Kumamoto.
That said, it is now famous throughout Japan and widely enjoyed as a snack with drinks, a side dish, or a bento item, with crunchy lotus root texture and a sharp spiciness that rises through the nose.
You can find it relatively easily at restaurants, shopping arcades, and many other places throughout Kumamoto Prefecture, so give its bold flavor a try.