Kumashu-tei

A great value course where you can enjoy a half-and-half of shabu-shabu (black pork & Kagoshima black beef). Please enjoy the harmony of Satsuma cuisine and shabu-shabu.

In addition to representative local dishes such as Kibinago and Tonkotsu, it includes sake sushi. Please enjoy the traditional sushi that does not use vinegar. This is the most popular course.

This is a course featuring black pork shabu-shabu. It also includes a rich variety of Satsuma cuisine. You can enjoy both shabu-shabu and local flavors.

You can enjoy a variety of Satsuma cuisine, including steak from the brand beef 'Satsuma Beef,' which has been awarded the title of the best Japanese wagyu.

This is a full course of Satsuma cuisine. You can enjoy the seafood and mountain delicacies of Satsuma. A splendid and luxurious course featuring 'Uchiwa Ebi (Flat Crab)' grilled on an oni-gawara tile, along with 'Yakushima Crab (Asahi Crab)'. The Uchiwa Ebi can be substituted for black beef steak.

A variety of Satsuma cuisine. This is a popular lunch course.

A lunch course that comes with sake sushi, the most popular option of the day. Please enjoy the celebratory sushi from Satsuma, which boasts a history of over 400 years. (Contains alcohol.)

A recommended course packed with the charm of Satsuma cuisine. Kibanago, Satsuma-age, Katsuo no Tataki, Kurobuta Tonkotsu, Satsuma Soup... Please enjoy the traditional flavors of Satsuma.

A course using A4 grade brand beef 'Satsuma Beef'. Please enjoy the best black-haired Wagyu from Kagoshima at a great value.

This is a value shabu-shabu course for lunch. Please enjoy the flavors of pure Rokubaku Kurobuta from Kagoshima Prefecture.

This is a course of black pork shabu-shabu. Please enjoy it with our homemade ponzu sauce. It also comes with kibinago, satsuma-age, and rice.

The fresh Kibinago is carefully opened by hand. Eating it with vinegar miso is the Satsuma style. The silver shining flesh is like a jewel. The photo shows a medium serving (1650 yen).

A representative dish of Satsuma cuisine with a 400-year history, made by simmering black pork spare ribs for over 3 hours and seasoning with secret miso, shochu, and brown sugar. Enjoy the tenderness that can be cut with chopsticks.

Satsuma age varies in flavor across different regions of Kagoshima, but our shop uses high-quality white fish and serves it fresh and hot. Please enjoy our mildly sweet and fluffy Tsukeage (Satsuma age).

Traditional Satsuma sushi served in a vermilion lacquered tub. It is made without using any vinegar, instead using a cooking sake called 'Jizake' to prepare pressed sushi and matured sushi. In Kagoshima, it has been commonly eaten at celebratory occasions since ancient times. Serves 3 to 4 people.

Using six-white black pork from Kagoshima Prefecture. It has no odor, is rich in amino acids, and the meat itself has a sweetness. Please enjoy it with our homemade ponzu sauce.

In Kagoshima, there has been a tradition of raising chickens and butchering them during festive occasions since ancient times. Satsuma chicken is one of Japan's three major native breeds. It is a delicious chicken that combines tenderness with a crunchy texture. The photo shows a large serving of chicken tataki for 2 to 3 people.