All private rooms izakaya Kyushu Cuisine Kakomian Nagasaki Shikanbashi-ten

Enjoy the freshest seafood from Kyushu of the day. Please feel free to ask in advance as the contents may change depending on the availability.

A flavor that becomes addictive with a garlic kick that you won't forget once you try it. Made with pork jaw meat commonly used in Kagoshima. The texture is just right, not too soft and not too hard.

A famous dish from Kyushu that everyone knows! This dish, which is undoubtedly a classic, has become a traditional art.

A crunchy texture without any unpleasant smell.

Refreshing yet with a definite umami.

Fresh octopus sashimi flavored like liver sashimi with sesame oil and salt♪

A rich combination of sea urchin and cream cheese in a bite-sized portion. The aroma of the sea and the rich umami of the cheese spread throughout the mouth.

This is a specialty dish from Fukuoka, featuring fresh buri sashimi mixed with a special sauce and plenty of sesame!

A local dish from Oita where fish fillets are slowly marinated in a soy sauce-based sauce.

A classic hot pot dish from Hakata! Generously uses domestic small intestines. The texture is melt-in-your-mouth with a rich soy sauce-based soup. It is standard to eat it with garlic chives. Of course, the recommended finish is champon!

Exquisite rich white cloudy soup made with domestic bone-in thigh meat. Deep flavor and tender texture seeped from the bones with a hint of sweetness. This is a proud hot pot from Hakata. We recommend finishing with rice porridge, which is superbly infused with chicken broth.

A platter of pickles from various prefectures in Kyushu. Perfect as a snack for everyone to enjoy while toasting.

Fresh and firm tai sashimi mixed with salted kelp, resembling kelp marinated style. Perfect as a companion for drinks.

Adding the fragrance of yuzu to a representative dish of Fukuoka.

Refreshing with the aroma of yuzu! A dish that pairs well with alcohol.

A local snack from Kumamoto. The sensation of spiciness and the crunchiness of the lotus root are irresistible.

Homemade tofu made from soybeans produced in Kyushu. Kakomi-an has put great effort into this staple izakaya menu item. Made with 100% Kyushu soybeans, this firm tofu has a rich sweetness and flavor that pairs perfectly with any alcoholic beverage. Be sure to give it a try.

The rich flavor of cream cheese and the moderate saltiness of mentaiko are exquisite!

The crunchy texture and the saltiness of shirasu are addictive!

Goes well with beer! A classic snack for toasting.

Please enjoy the fluffy homemade tofu with gentle broth and tororo kombu while it is hot.

A popular potato salad that is also a great accompaniment for drinks, topped with ikura and mentaiko. It's a sophisticated adult version of potato salad.

The aroma of smoking, the saltiness and the richness of cream cheese match perfectly!

Healthy with handmade tofu. Recommended for women.

Creamy onsen egg mixed with crunchy vegetables.

A salad with a Japanese style made from Sara Udon, which originated in Chinatown!

Creative kushi katsu featuring seafood as the main ingredient. Enjoy five different flavors.

Nodoguro (red sea bream) is called a phantom luxury fish and is popular for its elegant flavor.

An arrangement of Oita's local dish, chicken tempura, in a unique style. Please enjoy it with a refreshing and flavorful bonito ponzu sauce.

Grilling refers to a traditional Kagoshima method of removing moisture from fish in volcanic ash that has been heat-treated, trapping umami without oxidation. It becomes fluffy, tender, and juicy.

The crispy and fluffy fried oysters paired with tartar sauce is truly a golden combination!

Enjoy thick shiitake mushrooms generously coated with tartar sauce in a Nanban style♪

Nagasaki specialty Unzen Ham made using only high-quality Nagasaki pork. First, please enjoy the taste of the ham itself.

The fried chicken from Nakatsu in Oita, known as the 'holy land of fried chicken,' has a unique flavor!

A classic snack! Share and enjoy together!

A bite-sized delicacy that is easy to eat and perfect as a companion for beer, a specialty of Hakata!

The crunchy texture and rich flavor make it perfect for rice and alcohol!

The fragrant aroma of charcoal and the juicy meat juices spread throughout the mouth, delicious!

Kagoshima Tradition - Ash Drying Method. Ash drying is a traditional method from Kagoshima that removes moisture in volcanic ash that has been heat-treated, trapping umami without oxidation. Fresh mackerel, with umami tightly sealed using the ash drying method, is grilled to a fluffy finish.

If you want to taste carefully selected pork from Nagasaki, this is it! Everything is packed into this one piece.

The meat is firm, and it becomes even more delicious when grilled! *The term 'hane fish' refers to swordfish.

Popular dashi-maki made with homemade dashi!

A local dish from Kokura, Fukuoka Prefecture. Nuka-cooking refers to the complex umami derived from amino acids and organic acids from nuka miso, as well as the masking effect of its unique fermentation smell and the reduction of the fishy odor typical of blue fish due to the decrease in pH from lactic acid. Mackerel cooked with nuka has no peculiar taste and is a dish that makes you unable to stop drinking.

Meat tofu is a dish that is commonly loved in general home cooking. In our restaurant, we use horse tendon meat that has been slowly simmered until it becomes tender, offering a unique flavor. Please enjoy the refreshing elegance, richness, and aroma that is characteristic of horse meat.

Served hot and bubbling on a stone grill!

A local dish from Amami Oshima in Kagoshima. A hearty rice dish soaked in a rich broth made from local chicken.

One of the fisherman's meals eaten by the fishermen of Oita. A bowl of hot rice topped with seasoned fresh fish. Feel free to pour the special broth over it to your liking.

Hakata's famous mentaiko with just the right amount of saltiness. It is delicious even with plain rice, but becomes even more delicious when made into chazuke.

Please enjoy the specialty products from the two Kyushu prefectures served on crispy grilled rice balls.

Put the fresh fish of the day on the bowl. Enjoy it heartily.

This is a classic donburi featuring salmon and ikura, a parent-child rice bowl.

The tuna is carefully marinated in our homemade secret sauce!

Strawberry ice cream made from Amaou strawberries from Fukuoka Prefecture, also known as the king of strawberries, refreshing for the palate after a meal♪

This is a rich ice cream that feels like you are eating mango.

Yaseuma is a local dish from Oita Prefecture made by flattening noodles made from wheat flour and boiling them, then coating them with soybean flour and sugar. Enjoy this traditional confectionery that has been passed down in Oita Prefecture for a long time.