I visited for the first time. I ordered Satsuma-age, a specialty of Kagoshima, and it was amazing. The sashimi assortment was also delicious with tuna, sea bream, and abalone. There were many varieties of shochu, a specialty of Kagoshima. It's more cost-effective to order a bottle when dining with a large group. I enjoyed Satsuma cuisine and shochu. Thank you for the wonderful meal.

The fiery fighting spirit and life mentor Antonio Inoki has passed away. May he rest in peace. After hearing the news, I didn't feel like doing anything, but for a change of pace, I attended a long-awaited drinking party. The members included a Kansai dialect preacher, a very cheerful M man, a tough movie-loving brother from Mito, a skilled chef from Hyogo, and myself, a large mammal. We were seated in a private room on the second floor of the restaurant, which was quite cramped and tight. Once you were in, it seemed hard to get out. We ordered dishes such as sweet potato tempura, chicken sashimi, dried fish, vinegar-soaked sea cucumber, pickled radish, grilled meat salad, grilled local chicken skewers, and somen champuru. Unfortunately, there was no arrival of sandfish. The dishes served were all authentic Kagoshima cuisine, perfect for sake pairing. It seems to be loved by the 1.3 million Kagoshima people living in the Kansai region. I highly recommend the sweet potato tempura. Honestly, I have never tasted anything so delicious before. Currently, the restaurant has a rating of 3.65 on Tabelog.

The sweet potato tempura at this restaurant is bursting with flavor the moment you take a bite. It's incredibly delicious. The sashimi platter was amazing, with flounder, tuna, squid, sea bream, and even abalone. I was delighted to find abalone liver included. The appetizer included tempura with a whole young bamboo shoot, along with baby corn, edamame, and fried white fish. It was a lot! Inside the sweet potato tempura, there were ingredients like shrimp. The natto and mozuku tempura, the long green pepper tempura, and the grilled chicken salad were all exquisite. Of course, the best drink to pair with this was Satsuma shochu. The dishes were even more delicious when paired with shochu. Thank you for the feast.

I had Satsuma cuisine at "Shimaguni" located in the back alley of Ohatsu Tenjin Ura-dori. This popular long-established restaurant has been open for 37 years. I made a reservation and was able to sit at the counter on the first floor. It's a six-seater where you can enjoy conversations with the head chef from Tanegashima while watching the dishes being prepared in front of you. The restroom is on the 2nd floor. The tatami seating area was bustling. The restaurant was almost full. When it comes to Kagoshima ingredients, "Satsuma Imo" (sweet potato) is a must-mention. Named after "Satsuma," representing Kagoshima, "Satsuma Imo" was introduced to Japan through Southeast Asia during the Edo period. It thrived during the great famine of 1732, showcasing its true value in the midst of severe food shortages in western Japan. Even now, it is widely produced for consumption, as well as for shochu and starch production, with many local dishes using Satsuma Imo. However, the charm of Satsuma's local cuisine is not limited to that. Fresh seafood from the sea, mountain delicacies, rich ingredients, carefully grown vegetables, and meat are used in a rich food culture backed by history. Kibinago (silver-stripe round herring) is a small fish of the herring family, about 5-10cm long. In Kagoshima, when it comes to sashimi, it's Katsuo or Kibinago. The opened fish is eaten with vinegar miso or ginger soy sauce. When fresh, it has no fishy smell, a crunchy texture, sweetness, and a beautiful shiny silver-blue fish skin. In addition to sashimi, it can be enjoyed as tempura, salt-grilled on skewers, simmered, dried, or in Tataki namasu, and is also added to miso soup. In other regions, it is known as "Satsuma Age," fish meat ground into surimi, seasoned with salt, sugar, soy sauce, and deep-fried, eaten with ginger soy sauce. The freshly ground surimi is served before you. It has a soft texture like tofu and is highly recommended. Tonkotsu is a hearty traditional dish made by simmering pork belly with konjac, daikon radish, carrots, and shochu, adding black sugar, miso, and simmering gently for 2-3 hours until the meat separates from the bones. Oil somen is made by adding leeks, pork, onions, etc., to boiled somen noodles, similar to Okinawa's Somin Champuru. Satsuma-jiru is a soup with sweet potatoes and chicken. It was made with plenty of ingredients such as daikon, carrots, burdock, and leeks, seasoned with miso. I also had shrimp soup made with the legs of spiny lobsters. In Kagoshima dialect, "Gane" refers to fried Satsuma Imo shreds. The name comes from the fact that the fried appearance resembles a crab. Other root vegetables such as carrots are also shredded and added. Satsuma Jidori is a renowned local chicken counted among Japan's top three local chickens. Raised in a rich natural environment, the local chicken is rich in umami throughout the body. The sashimi has a rich taste, sweetness, and melts in your mouth. It is eaten with ginger soy sauce, garlic soy sauce, and condiments such as green onions and onions. Akumaki is made by soaking mochi rice wrapped in bamboo skin in lye, then boiling it in lye until the mochi rice becomes plump. It is tasteless on its own, so it is served with kinako (soybean flour) or black syrup. Satsuma's chimaki, which can also be a souvenir, had an excellent taste. I edited the dishes I had repeatedly into a video, so please take a look if you like. The BGM is Kagoshima's soul song "Chawan Mushi no Uta." There are various versions available.

Here, everything you eat is delicious♫ I was invited to this place with such a promise. The location is in a cluttered alley near Tororo Shrine on Ohatsu Street. The first floor has a counter, and the second floor has tatami-style seating. It's not a spacious place, but it has a cozy and welcoming atmosphere. On this day, when I visited with a friend, we were seated at the counter on the first floor. The menu offers a wide variety of dishes, and the surprising lineup of shochu. There are also several large plate dishes displayed on the counter, making it hard to decide what to order, but it's fun! Here is what we ordered for two people: - Bivalve clam simmered - Assorted sashimi (can be customized) - Grilled blackthroat seaperch - Satsuma-style deep-fried fish cake - Braised pork belly - Satsuma-style steamed rolled omelette - Satsuma-style miso soup Everything we ordered was incredibly delicious! The bivalve clam simmer was tender and had a delicate flavor. The sashimi was fresh and had a meaty texture. The grilled blackthroat seaperch was surprisingly large, fluffy, and delicious. The braised pork belly had a light and tender taste without being greasy. The Satsuma-style deep-fried fish cake was a revelation in taste and texture. The Satsuma-style steamed rolled omelette had a gentle flavor like cooked rice. The Satsuma-style miso soup was a simple and sharp-tasting soup with yuzu pepper. We also enjoyed some shochu: - Melo Cozol (with soda) - Red sweet potato plum wine - Brown sugar plum wine The plum wines had a strong and distinctive taste, but they paired well with the food. Overall, it was a delightful experience trying Satsuma cuisine at this restaurant. I wish I had discovered it sooner! I can't wait to visit again soon. Thank you for the wonderful meal! ******************************** Solo Female Diner Rating: ❤︎♡♡♡♡ Willingness to Revisit: ★★★★★ ******************************** Thank you very much for reading until the end.

This is a small Satsuma cuisine restaurant located behind Ohatsu Tenjin in Umeda. They use carefully selected ingredients, so you can't go wrong with any order. We ordered horse sashimi (with mane), grilled local chicken, local chicken sashimi (tataki), Satsuma-age (deep-fried fish cake), striped jack sashimi, and flounder sashimi, all of which were exquisite. The appetizers included yuba (tofu skin) and a very rare Takenoko (bamboo shoot) from Tanegashima. It was a delicious dinner.

I may have tried eel for the first time outside! I also had abalone, it was luxurious! The wasabi was served on a carrot flower and looked cute. Everything was delicious. It's not easy to visit this kind of restaurant unless someone takes you, so I'm glad I got to go!

"Ojari mouse" is a dialect from Tanegashima, which means "welcome". It was my first visit and I went to this restaurant as my second stop. I was able to enter without much waiting as a few customers were leaving at that time. The dishes were all simple and rustic, like local cuisine. They were all delicious. When you come to this restaurant, shochu is recommended. There are many types to choose from, so it's fun to decide, but I asked for something "easy to drink" and they helped me choose. Thank you for the meal.

Homemade sweet potato croquettes. A wide variety of side dishes available. I want to try the sweet potato hot pot next time.

Ojari Mose Satsuma cuisine, an island country, was taken to the first Tenjin for the first time. The freshly kneaded and freshly fried Satsuma-age was delicious. The raw sugarfish sashimi and chicken wings were also excellent.

On a business trip night, I went to this restaurant with my Kansai colleagues for a drinking party. Even though we have different positions, when we gather, it feels like when we were new employees. The Namba branch colleague chose this restaurant for us. We started with Satsuma-age (deep-fried fish cake) and assorted sashimi. The restaurant's appearance behind the Toriten Shrine already had us feeling excited, and the dishes did not disappoint. The fresh sashimi and Satsuma-age, shaped like a bamboo ring with shrimp paste inside, were exactly as expected. We also enjoyed complimentary yuba (tofu skin) and spring roll cheese tempura. Then we had sand gizzard of local chicken and Satsuma soup with yuzu pepper, which had a great flavor. We ended the meal with Island country mixed rice. It was a very atmospheric and delicious restaurant. Locals really do know the good places to eat. Thank you for the meal. *After drinking 3 jugs of beer, we switched to shochu water, and the 5 of us finished a bottle of shochu. We ended up drinking mostly on the rocks rather than with water, and had a bit too much fun after a long time.

We went for the project launch. Still delicious as always! ✨

I always peek at the counter seats, but today was lucky as I finally had the chance to visit sober. I should have tried the famous dishes like shirako and chicken thigh, but I ended up ordering something risky-looking (lol). The appetizers were great, with deep-fried kibinago, other filleted fish, and edamame. The appearance was like a maguro yukke with grated yam coming out quickly. The simmered fish cakes were hot and delicious. While chatting with the person from Kyushu next to me, I added a souvenir set (fish cakes and rice balls) and finished my meal. I still want to try kibinago and tonkotsu stew next time! Thank you for the meal.

The food was delicious and the atmosphere of the restaurant was nice, with a Kyushu vibe.

There are quite a few tables for Satsuma cuisine, so it's good for a decent-sized group, right?

Cheap, delicious, and good customer service.

I wanted to eat kibinago.