Margun Restaurant

This is an assortment of Kagoshima's local dish 'tsukiake' (deep-fried fish paste) and Amami Islands' local dish 'miso'. The miso includes two types: 'pork miso' made with island pork and 'fish miso' made with fish caught in the island.

Pickles made using vegetables sourced from the Nusuda Farm, a farm located in the northern part of Amami Oshima, Kasari Town. The refreshing taste is perfect as a palate cleanser.

An assortment of crackers and three types of cheese. A perfect match for both refreshing black sugar shochu and wine.

A salad made with plenty of vegetables sourced from the Nusuda Farm, a farm located in the northern part of Amami Oshima, Kasari Town. It is a unique dish featuring distinctive vegetables such as Handama that can only be enjoyed on the island.

Juicy chicken nanban tastes delicious even when eaten on the island.

Confit made with Amami Island local chicken. It is marinated in oil and slowly cooked to achieve a crispy skin and tender and delicious meat.

When it comes to the Amami Islands, it's all about 'island pork'. This meat is commonly used in local cuisine and has been carefully grilled.

A perfect dish to pair with wine. Served with island vegetables and original sauce.

A carpaccio dish featuring island octopus, flying fish, and other seafood. Best enjoyed with beer on hot summer days.

Ajillo made with juicy octopus caught on the island and island vegetables. It is a very popular recipe that competes for 1st and 2nd place at the Ma-Gun Restaurant.

The type of fish used varies depending on the day. Please ask our staff what the fish of the day is.

Oil Zomen is a local dish from the Amami Islands. It is a noodle dish where boiled somen noodles are stir-fried with vegetables such as garlic chives. At Maagun Restaurant, we offer an original version with a soup called Buta Sumun poured over it.

Taro, also known as 'taman', is a type of root vegetable similar to taro grown in paddy fields. It is cultivated in limited regions of Kagoshima. This soup is made to bring out the natural flavor of taro, resulting in a simple and rustic dish.

A soup made by simmering pork ribs and daikon radish. The seasoning is simple, just salt.

Enjoy simply eating with just a bucket. Also delicious when dipped in aioli.

A popular delicacy among high school students on the island.

Taman refers to 'taro', a type of root vegetable similar to taro grown in paddy fields. It is cultivated in limited areas in Kagoshima. This pudding highlights the flavor of taman itself, and the perfect sweetness of caramel made with brown sugar. It is a staff-recommended masterpiece.

This is a unique gelato from Amami Oshima made by 'Amamin' and 'La Fonte'.