쿠마모토 보쿠조우 초쿄케이 테라시마쇼텐
熊本牧場直営 寺島商店 / Kumamoto Bokujou Chokuei Terajima Shoten
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29 | 30 | 12/1 | 2 | 3 | 4 | 5 |
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*Served in individual portions with no need to share. We recommend pairing with alcoholic beverages. All-you-can-drink is not included. Recommended for those who do not drink alcohol. *We purchase fresh ingredients from Kumamoto, so there are times when items are not in stock. We will use alternative products. We try not to use frozen items.
All-you-can-drink package with 9 kinds of horse sashimi + cherry meat shabu-shabu + local cuisine 7,700 ➡6,000 yen All-you-can-drink package with 24 kinds of authentic shochu and 7 kinds of local sake!
3 Types of Kumamoto Regional Appetizers Assorted Platter of 9 Types of Horse Sashimi Local Chicken: Amakusa Daio Tataki Organic Vegetable Salad Akaushi Beef Steak Mustard-Seasoned Lotus Root Palate Cleanser Clay Pot Rice Made with Pesticide-Free Hinohikari Rice Aosa Seaweed Miso Soup, Kyushu-Style Ikinari Dango Includes 2 Hours of All-You-Can-Drink Draft beer and highballs, of course! 7 varieties of local sake from Kumamoto and across Japan—all of which meet or exceed the “Junmai” standard, 24 varieties of authentic shochu, as well as authentic fruit liqueurs, sours, and soft drinks! We won’t say exactly what they are, but we definitely don’t use the cheap sake you often find at typical all-you-can-drink spots!
[Everything Delicious in Kumamoto: A Feast of Horse Meat, Wagyu Beef, and Local Chicken—Plus Fresh Seafood] Is this really okay—it’s so luxurious!? Our ultimate celebration of the finest ingredients! Includes 3 hours of all-you-can-drink ・Pure Kumamoto-produced raw horse sashimi, delivered directly from our partner ranch (even within Kumamoto Prefecture, most horse sashimi is imported from overseas) ・Assorted fresh wild-caught fish, delivered directly by Amakusa fishermen (in case of rough seas, fish not available in Amakusa will be substituted with fish from other regions) ・Tataki of “Amakusa Daio” free-range chicken ・JAS-certified organic vegetables delivered directly from farmers in Yamato Town, Kumamoto Prefecture—Japan’s most concentrated region for organic vegetable production ・Kumamoto Healthy Wagyu [Aka-ushi] steak—characterized by lean meat; unlike Kuroge Wagyu, it features a low-fat texture and rich umami flavor ・Finished with clay pot-cooked rice made from pesticide-free Hinohikari rice from the Kikuchi River basin in Kumamoto Prefecture—which has won the “Special A” award in the rice taste rankings for over 13 consecutive years—and additive-free first-broth soup. The flavor is in a league of its own
Single item starts from 790 yen
Usually, we can prepare about 12 types.
We have the rarest liver sashimi among the few shipments throughout the year.
Kumamoto Wagyu Akagyu, which is not easily available outside the prefecture, is surprisingly available chilled! The manufacturers in Kumamoto are often amazed at how easily it can be obtained. The cut varies daily.
Freshly processed and shipped directly from the poultry farm. Can be served as sashimi or grilled. We procure the juiciest female chickens before they start laying eggs. They are raised for an extra month compared to regular free-range chickens, resulting in a juicier texture. We also use locally sourced feed from Amakusa.
Our fish stock oden, which won three stars in the gourmet magazine Adult's Weekend, evaluated anonymously. The stock is, of course, additive-free fish stock. It has been continuously added to since our establishment.
For use in bagna cauda and salads. Directly delivered from farmers in Yamato Town, Kumamoto Prefecture, known as the area with the highest concentration of organic farmers in Japan.
Caught by fishermen in Amakusa, it is shipped directly after being processed. It is fresher than sourcing from Toyosu Central Market. For species not found in Amakusa, such as fresh bluefin tuna and Aurora salmon, they are farmed. During rough seas or when fishermen are on break, it may come from other regions.
A hot pot made with fresh black Wagyu beef and a natural collagen soup simmered for two days using chicken bones, pheasant, beef bones, seafood, and aromatic vegetables, all without additives.
No unnecessary ingredients are used. Only natural milk and salt. Handmade cheese that conveys a gentle touch. Includes mozzarella, camembert, fresh cream cheese, aged cheese, and brown cheese.
Additive-free bacon and frankfurters are quite rare. Here, we have found a producer in Kumamoto who makes additive-free products and ships them directly to us. It is safe and secure for the body.
The organic cultivated [Hinohikari] rice grown in the Kikuchi River basin of Kumamoto Prefecture, known as the best rice-producing area in Japan during the Edo period, has won the top grade A in rice evaluation competitions for over 13 consecutive years. This is also freshly milled by farmers and cooked in a clay pot.
Recently, dishes have too many unnecessary elements. They take too much time. If the ingredients are good, there's no need for addition. We are thinking of dishes that simply bring out the ingredients and can be safely eaten by children. (Some processed items are also available)
Kumamoto, the city of water, is both a land of fire and water. It is the only city in Japan with over one million residents where all households use natural spring water. Since the Showa era, only Kumamoto and Toyama have been selected as part of the top 100 famous waters in Japan. Kumamoto sake is made from the delicious underground water of Kumamoto.
The local sake changes daily. The menu photo is from one day's menu, but premium sake such as Juyondai, Hiropiki, Jikon, Aramasa, Ubusuna, Tamasake, Sharaku, and Mimuro Sugi are often available.
The production volume is low, and there are overwhelmingly few specialty stores that carry these rare local products. We always have them available. There are three types: Yamada Nishiki, Homazu, and Koko. It is uncertain what will be produced and delivered, ranging from two to seven types of brewing! It seems that there are plans for up to twelve types of brewing.
Our warm sake is not referred to as hot sake. It is warm sake. We use an expensive tin chiller and warm it slowly from a cold state. Changing the temperature and vessel depending on the sake is something only a sommelier can do; it is different from warming cheap sake with a machine or microwave.
Authentic shochu centered around Kumamoto. From Kumamoto, Kagoshima, Miyazaki
Soda mixed with Kumamoto shochu (rice shochu) that pairs well with meals
It is quite rare to encounter the 3-year-old Moriizo Premium, and when available, it is usually very expensive. At our restaurant, we offer it at a reasonable price.
The pioneer of shochu soda! You must try it at least once. You'll get hooked.
A strong carbonated highball using our original Banryoku Gen Shu, which allows you to fully experience the refreshing grilled carbonation and also enjoy the aroma carried by the carbonation, creating an infinite loop.
Japanese liqueurs are carefully crafted fruit liqueurs made by the brewery. Soft drinks are not just ordinary in this era; they are authentic and meticulously made non-alcoholic options. From white wine, red wine, to straight juices. Conversely, there aren't many typical options.
Aso local beer, which disappeared once due to the earthquake in 2016, has been revived with a new brand after 8 years! We offer Blonde Ale, RED IPA, and seasonal craft beers.
Signature dish! Luxuriously using frozen lemons and freshly squeezed lemons. A lemon sour made with authentic shochu and plenty of fresh lemons. The combination of citrus and sour is supreme. Since it doesn't use only refreshing alcohol, it is less likely to give you a headache!
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