Wagatchi

Enjoy fresh and delicious seasonal fish as sashimi. Seasonal daily selections include raw tuna, flounder, sea bream, horse mackerel, Pacific saury, whelk, sea urchin, squid, octopus, true sole, sardine, and more. Market price.

The sweetest sweet potato in Japan, 'Anno Sweet Potato from Tanegashima', cut into stick shapes and made into tempura. It is sprinkled with salt. Very popular among women and the number one souvenir!

Horse sashimi from Kumamoto, which started with Kato Kiyomasa. The calories are one-third of beef. The 'peptides' contained in horse meat have the effect of dilating blood vessels, making it recommended for those with high blood pressure. Enjoy the premium quality of healthy horse sashimi at a reasonable price.

Kibi nago from Koshikijima, Kagoshima Prefecture, is grilled with a light salt. The fried version has a hint of soy sauce flavor. It is a very popular dish.

Kumamoto's prefectural food! We serve seared horse meat on top of natto. Please mix it well before enjoying. It's much more delicious than tuna natto.

The surface of the Satsuma chicken thigh meat is grilled over an open flame, then sliced thinly and served. The aroma of the grilled chicken skin and the deliciousness of the muscular thigh meat are exceptional. Please enjoy it with your choice of sauce: garlic soy sauce, ginger soy sauce, spicy ponzu, or vinegar miso.

Using thick noodles and plenty of cabbage! The yakisoba made by the celebrity is exquisite. It's very filling, maybe two servings for a woman?

This is a delicious dish filled with plenty of squid, shrimp, onion, and chives, perfect as a snack or a final dish. 500 yen --- Fried Shiba Shrimp, a high-quality ingredient, is fried with the shell on. It is seasoned with salt. Eating from the head can be painful due to the shell. Please eat from the body.

The squid tentacles are lightly fried with a hint of soy sauce. Perfect as a snack with beer!

The squid, lightly dried open, has its flavor concentrated and is even more delicious.

This is a menu item available only during the season of bitter melon. I hate to say it myself, but it's delicious.

If you like motsuni, you must try this! It has a rich flavor without any unpleasant smell, it's exquisite.

Domestic clams are steamed with sake. You can also add butter to your liking.

This is a small fish from the salmon family called 'Zappa' caught in the Setouchi region, which has been opened and dried with mirin. It is lightly grilled and served. Please enjoy it while it's hot, as it becomes hard when it cools down.

Chicken thigh marinated in garlic, ginger, and sake, deep-fried to a crisp with a soy sauce flavor.

Let's eat seaweed to increase iodine in the body and become resistant to radiation. Of course, it is thick and delicious mozuku.

Chilled as 'Hiyayakko', warmed in winter as 'Onyakko'. It's a healthy menu.

This is different from the Shishamo you had in school lunches. Please enjoy the real Shishamo.

This is the authentic shochu that the musician who held a big concert in Sakurajima fell in love with. It is only available at Kame Yuge member restaurants.

You can enjoy many authentic shochu. For taste comparison, please ask the master. Three types for 1000 yen.

The 'Sekitoba', praised as 'the Lu Bu among men and the Sekitoba among horses', appears in the Romance of the Three Kingdoms and is a famous horse said to run a thousand miles in a day. The shochu 'Purple Sekitoba' is made using 'Kogane Senkan' and 'Eimurasaki (purple sweet potato)' from Kagoshima. It has a refreshing mouthfeel, yet the rich flavor that flows down the throat is truly worthy of being called 'Satsushu Sekitoba', a remarkable product that gallops fiercely across the southern land. This shochu is exclusive to Sekitoba member restaurants.

Rare 'Purple Red Hare Horse' at this price!

This is made by blending long-term aged shochu raw liquor stored in earthenware jars with raw liquor distilled from wooden barrels. The rich aroma that gives a strong sense of aging and the natural deep flavor that spreads in the mouth are unique to 'aged liquor.'

This is a shochu made with black koji, a culmination of the black koji brewing technique that has been refined since the Meiji era, along with black pork, black vinegar, and black sugar from the cultural region of Kagoshima. It is a shochu exclusive to members of the Kuro Ma Association.