鹿タリヤン

Simmered daikon for two days in Satsuma chaburi broth. Recreates the taste of mother's oden, warming and comforting.

Crispy grilled chicken topped with a generous amount of peperoncino sauce, ready to be devoured.

The number one product ordered by women! Blended with silky tofu for a healthy option! Enjoy it on bread♪

The 'Kagoshima Black Cow', which shines as the best Wagyu in Japan, is the brand name of the black-haired Wagyu raised in Kagoshima, the number one Wagyu producing region in Japan.

Grilled black cow with sukiyaki sauce topped with sea urchin, spreading happiness in your mouth.

Balsamic from Italy and Maruni soy sauce from Ichihino combined into a balsamic soy sauce.

Trendy vegetable roll! Salt or homemade ponzu?

The soft bones are simmered until tender, marinated in a secret soy sauce glaze, and then grilled.

Grilled boldly and juicy inside! Served with yuzu pepper.

By lightly searing the surface on the spot, the umami of the chicken was brought to a melt-in-your-mouth state.

The best in Japan for buri farming. Nagashima's 'Satsuma Tea Buri' is raised in Nagashima Town, which has the optimal balance of tidal differences, current influences, climate, and water temperature for buri farming. Known for its high quality, this 'buri farming' base produces 'Tea Buri'. Additionally, by mixing the best green tea in Japan, 'Sonogi Tea', into their feed, the polyphenol effects from the tea enhance metabolism, reducing excess cholesterol and resulting in a firm meat texture that rivals that of wild fish!

Tariyan's sashimi features freshly caught Satsuma Chaburi from Nagashima, served daily. We offer a spicy soy sauce, but we recommend the sweeter Ichibino Maruni soy sauce from Kagoshima! *Please note that due to weather conditions, the fishing and harvesting times and contents may vary. Maruyama Platter (one serving) 900 yen, Teruyama Platter (two servings) 1800 yen, Kaimon Platter (three servings) 2700 yen, Sakurajima Platter (four servings) 3600 yen.

Raised with love like a child. It has no odor, excellent fat content, and you can also enjoy a moderate texture.

A miraculous product born from the Satsumasendai Bamboo Forest Activation Project. Thick and made in Satsumasendai.

What kind of fish it is will be a surprise when you come♪

Fermentation x Smoking = Delicious!

This is not just any amberjack collar. It's Kamatoro because it's King Amberjack.

If you add cheese, the name is Achijo!

The tamagoyaki made with jidori eggs from Yabusame Farm is exceptional!

Made in the style of Peperoncino, finished with additional chirimen on top♪

We deep-fried the local specialty Kibinago from Satsumasendai and seasoned it with several types of spices.