Kumamoto Bokujou Chokuei Terajima Shoten

Miso pickled tofu from Itsuki Village in Kumagawa District. Completely handmade, repeating aging and fermentation for six months until completion. Our original version.

The soil of Aso, by overcoming the severe winter, allows the growth of thin-stemmed, nutritious takana with a good texture.

A dish similar to Kumamoto local cuisine called wakage no nuta. Made with vinegar miso. In Kumamoto, wakage is also referred to as hitomoji. The name is said to have originated from the way wakage is wrapped in a spiral.

Excellent compatibility with sake

Collaboration of Amakusa-produced raw karasumi and raw sea urchin

Cheese is perfect for pairing with sake.

Please ask the staff about the horse tendon stew, horse hormone, beef tendon, and beef offal stew with salt - using natural seasonings without additives such as miso and soy sauce.

Surrounded by warm currents, including the Ariake Sea, Amakusa is a treasure trove of seafood. Fish can be caught even without bait. You can gather something while free diving. We use fish paste made from fish such as sardines that have fully absorbed the blessings of the sea, as well as seaweed and other gifts from the ocean. The shirasu, wakame, and aosa harvested from the mineral-rich sea of Amakusa are exceptionally nutritious! Freshly harvested sea urchin and live sweet shrimp cannot be found at reasonable prices in izakayas in Tokyo.

Cheaper than the local lowest price starting from 1,200 yen

Summer and winter are the seasons for live shrimp

Raw and grilled from April to June. Seasonal limited edition

Using Fresh Octopus

Additive-free miso style

Perfect for the end!

Hakata style!

Plum, seaweed, aosa, spicy takana, mentaiko, shirasu each

Special A grade, Nanashiro produced organic Hinohikari

Sweeter than fruit! Available from around February to early May. Outside of this period, it is organic tomatoes from Kumamoto, harvested only in Yatsushiro, Kumamoto. By deliberately withholding water in soil rich in sea salt and minerals from reclaimed land, the sweetness is concentrated, resulting in a salt tomato with a hard skin and sweet interior. During the peak season in March and April, it can reach over 13 degrees Brix. It is more than just a fruit. Our store offers fresh products at a lower price than izakayas in Kumamoto Prefecture, as we harvest directly from partner farmers after receiving orders, without going through agricultural cooperatives, markets, or greengrocers. Fruits around 13 degrees Brix include grapes, watermelon, melon, peach, mango, pear, cherry, etc.

Kumamoto Fresh Mozzarella Cheese Topping... +300 yen

Finished in a Japanese style with additive-free horse meat miso and garlic miso

The perfect dish for pairing with sake. It is not very spicy as it is mixed with mustard, white miso, and honey. This delicacy was once presented to the sickly shogun of the Hosokawa clan in Higo, helping him regain his health and becoming a regular dish.

Delicious when fried fresh

Domestic Young Chicken Used

2.5 times

Award-winning cheese from Japan. Our cheese has won silver and bronze awards at the Japan Cheese Award. *Except for our 'Cream Cheese Marinated in Soy Sauce,' all cheese and dairy products from Kumamoto are made naturally. No additives used! You can enjoy the authentic taste made from 100% fresh milk. Takeout options are also available.

Large...1650 yen, Small...990 yen

No coloring agents used

Please allow time as it is cooked after ordering

Please order for two servings or more. Amakusa Daiou, chicken meatballs, cabbage, mushrooms, tofu, burdock, mizuna, additional Amakusa Daiou... 1,320 yen. Rice porridge with Hinokikari from Shichijo for the final dish... 363 yen. Ramen for the final dish... 363 yen. Additional chicken soup... 605 yen. *For additional vegetables, please refer to the motsunabe. *If Amakusa Daiou is not in stock, we may not be able to prepare it, so please understand. One serving.

This is sourced directly from a specialized poultry farm in Amakusa, Kumamoto Prefecture, and is processed fresh upon order. Of course, it can be enjoyed raw as sashimi, but to enhance the quality of the ingredients, please enjoy it with Amakusa rock salt and yuzu, which are also cultivated in the same region.

Utilizing local connections, we have gathered the finest ingredients. Fresh sea urchin, rock oysters, and live shrimp, which are generally considered high-end ingredients, are delivered directly from individual producers, allowing us to offer them at local prices. Amakusa, surrounded by warm currents and the Ariake Sea, is a treasure trove of seafood. Fish can be caught even without bait, and something can be gathered by free diving. We use fish paste made from sardines and seaweed that have fully absorbed the blessings of the sea. The shirasu, wakame, and aosa harvested from the mineral-rich sea of Amakusa are exceptionally nutritious! Freshly peeled sea urchin and live shrimp cannot be found at reasonable prices in Tokyo izakayas.

Limited time only! From late June to mid-August and from early November to mid-February, we are the top producer of Kuruma prawns in Amakusa, with inquiries from Tsukiji and markets nationwide. The price for live Kuruma prawns is exceptional. Normally, the procurement cost is higher than this. The price for live prawns from June to August and from late October to mid-February typically ranges from 700 to 1,200 yen, fluctuating based on the season and size, with prices starting at 429 yen.

Limited time only! From late June to mid-August, the Iwagaki oysters from Amakusa receive abundant blessings from the sea and nature, resulting in a size and creaminess that are unmatched. This is the smallest size we offer. Available from June to around August, typically priced over 1,000 yen, but can vary from 979 yen depending on the season and size.

The type of sea urchin varies by season, so please enjoy various varieties of sea urchin. Generally, the sea urchin available in the market is preserved with a chemical called myo-inositol, which makes it bitter. The sea urchin commonly circulated in markets is mostly saltwater (seawater) sea urchin, which has a salty taste due to being soaked in saltwater. Because it is directly delivered from sea urchin fishermen, you can experience freshly opened sea urchin that is rare even nationwide, and at the same quality as the local lowest price! Sea urchins can be caught year-round in Amakusa. Even those who dislike sea urchin may come to like it. Typically priced around 1,800 yen, it ranges from 1,320 yen depending on the season and variety.

The highest rank of red beef with a three-star certification (only 2 examples exist). There are only 3 producers in Japan who are committed to 100% domestic feed, with an annual distribution of only about 22 heads! We are seriously working on real, essential, safe, and secure food education together with the producers. Kumamoto Healthy Wagyu 'Red Beef' is gaining recognition and distribution volume. Kumamoto and Kochi are the main production areas, but Kumamoto accounts for most of the production. Please experience the original flavor and sweetness of the high-quality red meat. Our red beef is produced by a producer who raises it with 100% domestic feed, with an annual distribution of about 22 heads depending on the season.

To highlight the greatest feature of Akaushi, we provide high-quality meat from the healthy and juicy red meat portion rather than focusing on the appearance of marbling. If the limited Akaushi is not available, we will source Akaushi that has been processed into carcasses from the Minami Aso Livestock Association. Prices start from 2,475 yen and may vary depending on the cut.

The pairing of oden made with agodashi from the waters near Goto, Nagasaki, and warmed to a 'nurukan' temperature is a perfect match. The special tin warms it from a cold state, making it even better. The 'dashi' and 'neta' from Nagasaki and Goto are recreated within the oden, simulating the ocean. This compatibility... there is only a delicious reason for it. Our oden has received three stars in a covert investigation by the Adult Weekend Editorial Department.

The most popular specialty from Nankan City, Tamana District, Kumamoto Prefecture. It looks and is shaped like ordinary deep-fried tofu, but it minimizes moisture and crushes the tofu, resulting in a unique chewy texture that is not greasy and is healthy.

Can also do 10 pieces

A new specialty from Kimoto Shoten! A rare limited-time offering that can only be tasted here! (From mid-January to around May) This tomato, which can only be grown in Yatsushiro City, Kumamoto Prefecture, is a rare fruit-like tomato that is unusual in the Kanto region... During its peak season, the sugar content is an astonishing 13 degrees or more (peach, cherry, grape, mango). Directly delivered from partner farmers in cooperation with Kumamoto Prefectural Office and Yatsushiro City Hall! It is harvested and shipped after ordering, ensuring it is incredibly fresh. It is cheaper than through agricultural cooperatives, markets, or greengrocers within Kumamoto Prefecture.

A local dish from Amakusa. A rice cake made using dried sweet potatoes, a specialty of Amakusa. The sweetness from the potatoes alone is the best, even without using sugar. In the past, grandmothers in Amakusa would wake up at 5 AM and gather many adults to make it by hand. When grilled on the stove, it had a wonderfully fragrant taste that everyone, from children to adults, loved.

Kumamoto souvenir popular NO1. It is said that this name was given so that it can be served quickly for sudden guests. It contains sweet potato and red bean paste inside the bun.

Located in Aso, Abe Farm, which has received three Michelin stars, is a farm that pays attention to the organic feed, soil, and water for the cows it raises, allowing for a rich and natural flavor with a strong and creamy milk production. Due to its commitment to production methods and taste, it has also received three Michelin stars. This ice cream is not made with a lot of regular cream, but rather captures the natural sweetness and flavor of the milk.

We apologize, but we do not have tea available. A cover charge of 440 yen per person will be collected. We do not allow meals with only water within the group. In that case, a table charge of 330 yen per person will be applied. Thank you for your understanding. Please note that there are areas where the rise in raw material prices has been significant and updates have not kept pace, thank you for your understanding.