01 / ABOUT THE PLACE
About this place
Horse sashimi may be familiar, but horse meat cooked as yakiniku is less often encountered. Sambariki serves both, so you could start with the premium horse-sashimi assortment of 5 cuts to compare their differences, then move on to a 5-cut horse-yakiniku platter. Diners who have tried the sashimi assortment have noted how the texture and the sweetness of the fat vary from cut to cut. The 5-cut selection is chosen from the cuts available that day; individual options include lean fillet and futaego, a lean cut layered with horse fat.
For yakiniku, descriptions help guide the choice: kurashita, or chuck roll; lean fillet; and heart, known for its pleasantly chewy texture. One diner who was trying horse-meat yakiniku for the first time said that both the grilled dish and the sashimi were easy to enjoy. For a dish between courses, simmered horse tendon arrives piping hot with the restaurant’s special edible chilli oil, while the fried horse meat is made using horse meat alone.
The set menus offer several ways to sample horse meat. The Casual Course combines an assortment of horse sashimi, horse yakiniku and Sanbariki ramen to finish. For more varieties of sashimi and yakiniku, consider the Basic or Premium Course; the latter includes horse fillet steak and horse-meat sushi to finish. The restaurant can suit group meals, and reservations are recommended for dinner.
