Uma-Cha Sangenjaya
Other Japanese Food
Discover a hidden delicacy of southern Kyushu—horse meat—expertly prepared here at this Sangenjaya izakaya in a variety of ways.
Restaurant brought to you in partnership with Makuake World!
Restaurant Details
An exotic delicacy typically associated with southern Kyushu, horse meat, or ba-niku, is a dish that one might not expect to find in the upscale neighborhood of Sangenjaya.
But Tokyoites crowd beneath Uma-Cha’s fluttering white curtains for a taste—and then another, and then another—of this elusive meat. Imported from the rolling green hills of Kumamoto Prefecture’s Aso region, ba-niku is bursting with minerals like iron, calcium and zinc. Low in fat and low in calories, it also happens to be an excellent source of protein.
Still, health benefits aren’t the primary draw of ba-niku—its taste is simply unlike any other meat. While horse meat is most commonly served as sashimi, the chefs at Uma-Cha take full advantage of ba-niku’s versatility by preparing multiple cuts in a dizzying variety of ways, including in ground meat cutlets, or rolled maki-zushi style.
But the highlight by far is horse tongue, of which only a single kilogram can be obtained from each horse. Lightly seared and served with wasabi and salt, the texture is immaculate. After the initial crunch, the meat melts in the mouth with barely a chew—perfect for washing down with a splash of sake from Uma-Cha’s extensive selection.
An introductory course to the wonders of ba-niku. The meat is prepared in a number of ways, including ground horse meat cutlets, grilled fillet steak and of course, sashimi.
An introductory course to the wonders of ba-niku. The meat is prepared in a number of ways, including ground horse meat cutlets, grilled fillet steak and of course, sashimi.
A horse meat-centric course with an even wider selection. The meat is prepared in a number of ways, including ground horse meat cutlets, grilled fillet steak and of course, sashimi.
A horse meat-centric course with an even wider selection. The meat is prepared in a number of ways, including ground horse meat cutlets, grilled fillet steak and of course, sashimi.
The premium, most extensive course menu available at Uma-Cha. The meat is prepared in a number of ways, including ground horse meat cutlets, grilled fillet steak and of course, sashimi. While all course menus offer grilled horse tongue, this is the only course menu that offers it sashimi-style.
The premium, most extensive course menu available at Uma-Cha. The meat is prepared in a number of ways, including ground horse meat cutlets, grilled fillet steak and of course, sashimi. While all course menus offer grilled horse tongue, this is the only course menu that offers it sashimi-style.
Uma-Cha Sangenjaya Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Uma-Cha Sangenjaya Business Days
Uma-Cha Sangenjaya Address
Plus Cube Sangenjaya Building B1F, 2-15-6 Sangenjaya, Setagaya-ku, Tokyo 154-0024
Uma-Cha Sangenjaya Access Info
Uma-Cha Sangenjaya is a 3-minute walk from Sangenjaya Station or a 6-minute walk from Nishi-Taishido Station.
Uma-Cha Sangenjaya Phone Number
Uma-Cha Sangenjaya Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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10 meals
COURSE MENUGinza Ishizaki
Ginza Ishizaki hits every mark of elegance with domestic uni and wasabi, and wagyu so high-quality that it barely needs to be touched by heat to offer melt-in-your-mouth succulence.
COURSE MENURobata Omoto Kagurazaka
Charcoal-grilled Hokkaido pork, beef and seafood in the heart of Tokyo’s former geisha district Kagurazaka. Pair this intimate, rustic robatayaki experience with a glass of local Hokkaido sake or shochu.
COURSE MENURogama Steak Arcanum
With a pedigree earned from some of the most elite beef specialists in all of Japan, chef and master griller Shinya Suzuki makes kiln-roasted Tamura wagyu beef steak widely available at a fraction of the cost.
SEAT RESERVATIONSushi Nanba (Toyama)
At his Michelin-starred restaurant in the Toyama suburbs, Chef Nanba Kaoru crafts exquisite nigiri from fresh Toyama seafood, serving it on beautiful Bizen tableware from his hometown of Okayama. A homage to his two great loves.