Kyushu Cuisine Kusuen

Our shop's recommended charcoal-grilled chicken is born from the best balance, reminiscent of the dazzling sun, blue sea, and blue sky. The chicken, raised in Kagoshima Prefecture, is generously grilled over charcoal. We use rock salt that enhances the chicken's flavor. The deep rock salt's taste and the appetizing aroma of charcoal create an exquisite seasoning. Charcoal grilling that is particular about ingredients and flavor. ・100g…770 yen ・200g…1,518 yen ・300g…2,266 yen

If you're unsure, leave it to us! We'll grill our recommended skewers for you. 6 skewers assortment... 990 yen, 10 skewers assortment... 1,650 yen

Salt or Sauce each

Chicken thigh

Each

・Cheese +50 yen

Sesame mackerel is a type of sashimi dish made by sprinkling sesame seeds on fresh mackerel sashimi. The seasoning and presentation can vary from one restaurant to another. Our sesame mackerel features a secret sauce that is the key to its flavor. We use Kumamoto red sake in the sauce, which enhances the rich taste and the aroma of sesame further brings out the inherent deliciousness of the sashimi.

A generous platter for 3-4 people featuring sesame mackerel, seared fatty mackerel, and monkfish liver with ponzu sauce, all beautifully arranged.

A generous platter for two featuring sesame mackerel, seared fatty mackerel, and monkfish liver with ponzu sauce, all beautifully arranged.

・Half…528 yen

・Half…528 yen

・Half…528 yen

・Half…528 yen

Originated from the famous restaurant Ogura. A specialty of Miyazaki. Served with homemade tartar sauce. ・Two pieces… 418 yen ・Four pieces… 748 yen ・Eight pieces… 968 yen

A classic home-cooked dish from Hakata. It is standard to include mentaiko. Made with love, it is grilled to perfection.

Choose from rock salt, Kyushu soy sauce butter, mentaiko butter, or maximum flavor. Small... 440 yen each, Large... 770 yen each.

This is a Fukuoka gourmet dish that those from Fukuoka would know. Many people outside the prefecture may not even realize that it is not commonly eaten like ramen or mentaiko. It is made by grilling grated yam in a style similar to okonomiyaki.

Spicy lotus root, a local dish from Kumamoto. Served fresh and hot.

A specialty product from the Satsuma region. It is delicious on its own, or with ginger soy sauce to taste.

This is a fried dish made from a specialty fish of Kagoshima Prefecture.

Nakatsu City in Oita Prefecture is famous as one of the leading chicken consumption areas in Japan. There are many fried chicken shops throughout the town, with over twenty specialty stores lined up. It is a fierce battleground for karaage. - Three pieces - 715 yen, Six pieces - 715 yen, Nine pieces - 990 yen

A local dish from Oita Prefecture, consisting of chicken coated in tempura batter and deep-fried. Enjoy it with ponzu sauce and mustard.

A specialty product from Yanagawa, Saga Prefecture. It is made by mixing fresh squid paste with white fish paste, incorporating small pieces of squid, and finally coating it with finely cut shumai wrappers before steaming it in a bamboo steamer. One piece.

Steak can be a bit too heavy for Japanese people. So, how about arranging steak in a sukiyaki style? This led to the birth of what is now Sasebo's famous dish, Lemon Steak.

One piece

One of the unique Shippoku dishes of Nagasaki. When it comes to Kakuni, it is Nagasaki, and when it comes to Nagasaki, it is indeed pork Kakuni. In recent years, Kakuni has become widely known as a specialty of Nagasaki, but it has originally been a dish commonly eaten in Nagasaki.

Kujukushima, Nagasaki Prefecture; Five pieces...1,045 yen; Ten pieces...1,980 yen

A B-class gourmet dish from Hakata, originating from the Yatai (food stall) Kogane-chan in Tenjin, Fukuoka City, Fukuoka Prefecture. It consists of noodles mixed with a concentrated tonkotsu (pork bone) broth and Worcestershire sauce. It is a bit different from yakisoba.

Boil it. Eat it as is. The hand-stretched udon made in the Goto Islands of Nagasaki Prefecture has been continuously produced and is also known as the legendary Goto udon. The hell boiled udon, served hot and boiled in plenty of water, is eaten with a sauce made from soy sauce, flying fish, and dried fish stock, and is a local staple. There is a unique theory that the name 'hell boiled' comes from a traveler who, upon tasting it for the first time, praised it as incredibly delicious, which was misheard as 'hell delicious.'

A traditional dish from Amami Oshima, Kagoshima Prefecture. It consists of shredded chicken breast, thinly sliced omelet, takana (pickled mustard greens), and green onions, served with chicken broth poured over it, resembling a chicken chazuke. It has a light flavor, making it a dish that can be easily enjoyed even during the hot summer when appetite may be lacking, characteristic of tropical regions.

Gyoza beautifully arranged and cooked in an iron pan, with the heat and deliciousness of Hakata Yamakasa, stays hot until the last bite. The skin is crispy, and the inside is fluffy. Please enjoy it with yuzu pepper for a change in flavor. ・Eight pieces…495 yen ・Sixteen pieces…878 yen

This sumo is something that is almost always enjoyed by the local people of Hakata when they drink. It is often seen in Hakata izakayas and motsunabe restaurants. Enjoy it with yuzu pepper.

You can choose from raw, grilled, or tempura. Each

Recommended order rate 300%! Kyushu Flame's top recommendation

An assortment of Sakurajima radish and takana pickles. The Sakurajima radish is a traditional vegetable from Kagoshima Prefecture and is recognized by the Guinness Book as the largest radish in the world. Enjoy it as a palate cleanser.

Mozuku served with dipping sauce.

It is said to have been brought to the Itsuki region of Kumamoto by the defeated samurai of the Taira clan about 800 years ago, this is miso-marinated tofu. Its texture is just like cheese. The rich flavor has a deep, savory taste with the aroma of miso. Those who eat it without knowing will surely think it is cheese rather than tofu.

A sweet snack or dessert that surprisingly pairs well with alcohol, especially shochu.

Our shop's recommendation

We combined a collagen-rich chicken bone broth with 'ago dashi', which is also used as a base for miso soup in Nagasaki. The rich soup, where the umami of the chicken broth beautifully merges with the flavor of seafood dashi, is used to simmer chewy gyoza. First, enjoy it as is. Next, try it with green onions or yuzu pepper for a variety of flavors. ・Eight pieces... 715 yen ・Sixteen pieces... 1,210 yen

You can choose from flavors such as flying fish dashi soy sauce, light and delicious salt, rich white miso, and super spicy chige.

From one serving

Four pieces

Spicy noodles have a strong punch with a soy sauce-based soup infused with garlic and chili peppers. The mildness of the beaten egg adds to it, bringing out an exquisite spicy and delicious flavor. The noodles, referred to as konjac noodles, are not actually made from konjac; instead, they are made from buckwheat flour and wheat flour, which gives them their elasticity. Thanks to the capsaicin from the chili peppers and the high fiber content in the noodles, there may be a diet effect similar to that of konjac, providing a wobbly texture. <You can choose your noodles> • Konjac noodles, commonly known as konjac noodles made with buckwheat flour • Korean noodles • Champon noodles, a popular medium-thick noodle often used to finish hot pot.

・Stone Grilled Rice…220 yen・Stone Grilled Cheese Rice…330 yen

True to its name, which means red, round, big, and delicious, it is indeed a brand worthy of being called the king of strawberries.