Satsuma Gashotei

Kagoshima Prefecture is a treasure trove of food, boasting the best in Japan across many fields, including livestock, fisheries, and agriculture. At “Satsuma Gashotei,” we have direct contracts with famous farms within Kagoshima Prefecture, and we offer special dishes made from carefully selected fresh ingredients. Featured in a magazine published by The New York Times Company and highly praised by gourmets, the unique dishes here will lead you to a world of surprise and emotion.

A thick pork cutlet with tender richness and sweetness of “Sakurajima Biyuton Pork,” raised on hot spring water.(Premium pork cutlet bowl, priced at 1,950 yen for lunch)

A marinated rice bowl featuring premium amberjack meticulously raised by Obama Fisheries.(Lunch price: 1,200 yen)

Isa Rice “Akihonami,” carefully selected by a five-star rice master, cooked to perfection in Nambu Tekki Ironware.

Other Lunch Menu

・Sakurajima Biyuton Pork Rice Bowl 1,100yen

・Sakurajima-dori Chicken Karaage Set Meal 1,100yen

“Satsuma Kaiseki” to Enjoy the Supreme Ingredients of Kagoshima

Course dishes, lavishly incorporating the fresh mountain and sea delicacies nurtured by Kagoshima’s rich nature, are truly worthy of being called a treasure trove of food. You can choose from three options: the “Mankitsu (Enjoyment) Course” (6,500 yen) for easy enjoyment, the “Tokujo (Special Premium) Course” (8,500 yen) with meticulous attention to detail, and the “Kiwami (Ultimate) Course” (12,000 yen) showcasing the finest ingredients. *Reservations required by the previous day for Kaiseki (course) meals.

*Reservations required by the previous day for Kaiseki (course) meals.

The “Unagi Kaiseki” Featuring an Array of Eel Dishes and the Specialty “Negi Shabu Kaiseki”

The “Unagi Kaiseki” (7,000 yen), which elevates Kagoshima-grown eel into a variety of exquisite dishes, is a luxurious course that eel lovers will find irresistible. Additionally, the “Negi Shabu Kaiseki” (6,000 yen), featuring plenty of green onions and Sakurajima Biyuton pork loin and belly, enjoyed with a special bonito broth in collaboration with a Makurazaki bonito flakes factory, is a popular specialty of the restaurant.

A Varied À la Carte Menu Emphasizing Local Produce and Consumption

Enjoy individual specialties from Kagoshima such as seasonal sashimi, black Satsuma chicken sashimi, Sakurajima-dori chicken yakitori, braised pork belly with Sakurajima Biyuton pork, and homemade Satsuma-age. You can savor these delicacies individually, emphasizing local production and consumption. Perfect for a leisurely solo drink at the counter or recommended for families and groups dining together.

Highlighting Kagoshima’s Proud Shochu and Whiskey to Accentuate the Cuisine

You can compare over 30 varieties of Kagoshima-produced sweet potato shochu and brown sugar shochu, including the rare “3M” (Mori Izo, Maou, Murao). Moreover, don’t miss the opportunity to enjoy Kagoshima’s elusive whiskies, renowned as a whiskey-producing region. Appreciate Kagoshima’s fine spirits alongside its exceptional ingredients

〈Various seats that you can choose depending on the occasion and the number of people〉