01 / ABOUT THE PLACE
About this place
Slices of Makurazaki buen bonito shipped directly from Makurazaki Port sit alongside richly marbled, charcoal-grilled bonito belly skin. Reading through the menu at Kagoshimaya reveals a deep collection of Kagoshima specialties, covering both seafood and regional meats. From pristine, immediately bled buen bonito sashimi and tataki to limited-quantity raw belly cuts, the selection lets diners appreciate bonito across an array of preparations.
Fragrant Skewers and Kurobuta Pork Specialties
True to its calling as a kushiyaki specialist, the skewer section is thoughtfully assembled. In addition to classics like kashira (pork temple), shiro (intestine), liver, and harami (skirt), options include garlic-seasoned skirt and cartilage with attached throat meat. Simmered staples such as Kagoshima Kurobuta pork tripe stew, miso-braised soft bones, and freshly fried satsuma-age fish cake assortments keep plates passing around the table.
Easygoing Hours with Authentic Sweet Potato Shochu
To drink, shelves feature renowned Kagoshima sweet potato shochu labels such as Shiranami, Kuro Shiranami, Satsuma Shimabijin, and Kuro Isanishiki. Diners can order small or large single-sitting bottles to mix with water or hot water to their preferred strength. With its friendly, convivial izakaya energy, the tavern provides a grounded setting for an evening centered on Kagoshima flavours.
