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Kyushu izakaya with Keysight (ESI) team in Shinjuku

Kyushu Netchuya, Shinjuku in the Nomura Building

 The team in Shinjuku Tokyo, in Japanese custom, very hospitably invited StringGrrl out for an Authentic Kyushu izakaya experience. We walked from the office to a nearby shopping area to visit the restaurants in the lower levels (Why can't we have such nice things in the USA?).

Izakaya are casual Japanese pubs or taverns that serve drinks and a variety of small plates, similar to experiences with Tapas in Spain, the work teams will leave the office for a drink and meal of several tastes before embarking on sometimes long commutes home. Kyushu Island is home to Fukuoka, Kumamoto, Nagasaki, Oita, Saga, Miyazaki, Kagoshima, and Okinawa prefectures. It is the 3rd largest of the Japanese Islands and is the southernmost of the larger Japanese "mainland". 

Credited with being the "Birthplace of Ramen", where Tonkotsu Ramen was innovated as a novel new dish using Chinese Noodles in a Creamy Pork Bone broth. Hakata Gyoza, Aso Beef, Hita Yakisoba, Sara Udon Crispy Noodles, and many others will show up in Google or AI searches for Kyushu Cuisine. We made our way through several dishes.

Kyushu Gyoza, Crispy in the Cast Iron pan

Torikawa, Chicken Skin Yakitori

Why people insist on discarding chicken skin is a mystery

Cod Roe, Miso Marinated Cream Cheese, and Pickled Daikon

Miyazaki Chicken Nanban

Shashimi 

Basashi (yes, it is Horse meat)
Texturally, Horse is not my favorite meat. But it tastes great, it just chews and chews and chews. Maybe the thinner delivery of it, or maybe the other cut? Anyway, it seems taboo to American mindset, but on Kyushu and now wherever you can find their foood it is a delicacy and really just another animal we eat. 
Nagaski Champon, very similar to the chinese ancestor Lo Mein




Basashi (Horse Meat)

Japanese Chicken Goro-yaki

Chicken Thighs




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