Blessed with sunlight,
the sea and the earth,
Ibusuki is a treasure trove of
abundant seafood and mountain food.
The taste of the season and the atmosphere
of the inn change with the seasons.
Please enjoy the delicious, deliciousness
and flavorful garden unique
to this area, which is
fascinated by skilled cooks.
We offer local fish such as silver-stripe round herring and amberjack caught in the sea near Kagoshima. Limited to this plan, "Foie gras steamed with tamaji" is a gem that is filled with the feeling of good taste by steaming the dough that uses foie gras luxuriously and sprinkling it with shark fin paste. The lobster, which is full of landed fish from Ibusuki Port, is served in a simmered lobster with a tight umami flavor.
[Shikisai Kaiseki], which expresses the four seasons with four kaiseki meals. We will prepare [Syunsai Kaiseki] in spring, [Natsugozenn] in summer, [Akizuki Kaiseki] in autumn, and [Mifuyu Kaiseki] in winter.
The pure black pig "Roppaku" raised in the rich nature of Kagoshima is called "Roppaku" because it has four white toes, nose and tail. It is characterized by its low lye and refreshing sweetness.
Pure black pig "Roppaku" is a black pig that is a specialty of Kagoshima, but the whole body is not black. It is called "Rokuhaku" because the four toes, nose, and tail are all white. The name of Rokuhaku is a genuine proof that only pure species are allowed.
We have colorfully woven seasonal ingredients, including our specialty "Satsuma black pork soft boiled" and "Abalone roasted with miso (Kakigama Furofukiyaki in winter)".
"It is an original dishes of
an inn that has been loved
for many years.
Please appreciate it.
A fragrant and mellow taste of abalone that has been steamed softly and fluffy and baked in a gratin style based on handmade miso. There are many repeaters who want to travel with this item, and It is a special dish that you should definitely try.
The flesh of the persimmon is hollowed out and used as a bowl. In winter, delicious oysters are added, and the original miso sauce is added and baked. A winter-only dish that exquisitely harmonizes the sweetness of persimmons with the umami of oysters.
"Removes excess fat from 6 carefully selected black and white pork and makes it even softer. It is a popular gem of Syusuien that uses soybeans and kelp from Rishiri Island, Hokkaido to bring out the original taste.
In addition to kaiseki cuisine, have a more luxurious dinner.
If you wish, please let us know in advance.
The silver-stripe round herring caught in the sea of Kagoshima is fresh. Locally, it is standard to eat with vinegar miso.
1 serving:1,200yen (tax included) -
"Shusukien's original" Heiroku Kawara Soba. Soba is grilled on Hioki roof tiles with excellent heat retention, and the delicacies of Sankai are layered.
1 table for 2 people: 3,600yen (tax included)
Kagoshima's treasure "Roku Black and White Pork" is characterized by its moderate elasticity, high-quality fat, and slight sweetness of meat. Shabu-shabu with bonito broth from Ibusuki, then enjoy with fragrant sesame seeds or homemade daidai ponzu sauce.
1 serving: 2,200yen (tax included)
Kagoshima boasts one of the largest bonito catches in Japan. Katsuo no tataki is one of Kagoshima's representative local dishes. I boiled fresh bonito caught locally. Please enjoy with homemade ponzu sauce with plenty of condiments.
1 serving: 1,200yen (tax included)
Please enjoy Kagoshima brand beef, rare part of Kagoshima black beef, fillet with steak.
100g：4,800yen (tax included)
Enjoy the prawns that have been used in the cage until just before cooking, grilled with salt to enhance the taste of the prawns.
1 serving:2,000yen (tax included)
For breakfast, we mainly serve seasonal ingredients that are particular about local features, and we offer Kagoshima flavors such as "Satsuma-age" and "Satsuma-age" in a menu that is kind to the body.
Andon's faint soft light. The restaurant "Shimazu Han" is a private room venue built in Sukiya with different entrances. Enjoy a relaxing meal in a calm atmosphere with a Japanese atmosphere.
The room is a tatami mat with rush scent, and we will prepare a venue according to the number of people in the form of a tatami mat, chairs and tables.
The private dining room "Shikisai" is a chair table-style venue that values a sense of security and privacy, separated by antibacterial walls.
In each private room, please forget about the time and enjoy the dishes unique to Kagoshima and the many shochu that we are proud of.
If you make a reservation
from the "official site"
you are looking at,
you will get a 1,000yen discount(per room)