Rakuya Isshin

◆Deep-fried Taro◆・・・・・・680 yen◆Tender Kinmedai◆・・・・・・・1,800 yen～※Prices may vary depending on market conditions.◆Fresh Fish Sashimi Platter◆・・・900 yen～ (per serving)※Prices may vary depending on market conditions.

From 900 yen, we offer sashimi made from the freshest seasonal fish caught that day, expertly prepared by our skilled chefs. To ensure that each fish is enjoyed at its best, we adjust the cutting style and thickness according to the type of fish, making its flavor and texture unforgettable after just one bite. You can also enjoy the local specialty, kibinago. If you would like kibinago, please let us know when making your reservation.

This is a shabu-shabu dish where high-quality black pork from Kagoshima Prefecture is dipped in a carefully prepared clear dashi broth, allowing the rich flavors to spread gently. The light and delicate dashi enhances the natural umami and sweetness of the black pork, making it truly exquisite. It is recommended for those who want to simply savor the deliciousness of black pork. This dish is also popular for casual entertaining and hospitality for guests from outside the prefecture.

Jidori chicken from Kirishima is salted for a full day, then desalted and chilled to create this prosciutto. Enjoy the tender texture, exquisite saltiness, and robust flavor of the jidori chicken.

Only the freshest morning-slaughtered Kirishima local chicken is used. The excellent freshness creates a pleasant texture, and the rich flavor and strong umami of the Kirishima local chicken are so delicious that even chicken lovers will be amazed.

A dish made with high-quality salmon rich in fat, marinated in homemade miso for a day and then grilled to perfection. The combination of the salmon's rich fat and the homemade miso is outstanding, and it is a plate that you should definitely enjoy with local shochu or sake.

Taro that has been boiled until soft, then simmered again in dashi to allow the flavors to infuse over a day, resulting in a gentle taste. The taro croquettes, completed by frying them until crispy, are a dish that has many repeat customers. The comforting, sticky texture of the taro infused with the umami of the dashi, combined with the crunchy bite, makes it so delicious that you'll want to have seconds.

Market price

650 yen - The 'kibinago', which can only inhabit beautiful seas, is a staple fish in Kagoshima, known for its rich natural environment. It can be deliciously enjoyed in various cooking methods such as sashimi, tempura, and fried dishes, and is a popular ingredient among locals. A unique way to enjoy it in Kagoshima is to have sashimi with vinegar miso. Please give it a try. *For sashimi, we kindly ask that you make a reservation in advance, even for a la carte orders.

(Fried; Garlic Sauté)

(Ponzu, Shichimi Sauté, Tempura)

Black Pork Kakuni made from Kagoshima Prefecture's black pork, which has a strong umami and sweetness, is simmered after being seared to lock in the flavors. It pairs well with local sake and shochu, making it a popular dish among people of all ages.

(Tempura will take some time.)