Recommended sushi restaurants in Kagoshima, Japan

Recommended sushi restaurants in Kagoshima, Japan

Recommended conveyor belt sushi restaurants in Kagoshima, Japan

Characteristics of Kagoshima’s Cuisine

Kagoshima, at the southern tip of Kyushu, is colored by active volcanoes and rich nature
Located at the southern tip of Kyushu, Kagoshima Prefecture spans approximately 600km from north to south and is composed of the mainland area and over 100 large and small islands. It is characterized by majestic natural features such as the active volcano Sakurajima, the Kirishima mountain range, and the rich nature of Yakushima and Amami Oshima.
Thanks to its warm climate and volcanic ash soil, agriculture thrives here, producing nationally famous specialties such as black pork, Satsuma sweet potatoes, and tea leaves. The region is also blessed with rich fishing grounds, yielding abundant catches of bonito, tuna, and silver-stripe round herring.
In recent years, the tourism industry has also been revitalized, with hot spring resorts like those in Sakurajima and Kirishima, Ibusuki, as well as the World Heritage sites of Yakushima and Amami Oshima, attracting popularity.
On the other hand, the area faces challenges such as population decline and aging, with proactive efforts being made towards regional revitalization.
Kagoshima Prefecture is a land of charm with its active volcanoes, rich nature, warm climate, and unique culture. Moving forward, it is hoped that it will continue to develop towards a sustainable society, leveraging these attractions.

Kagoshima Prefecture, where majestic nature and history breathe
Kagoshima Prefecture, located at the southern tip of Kyushu, is a land with majestic nature and a unique history.
It boasts rich natural landscapes, including the active volcano Sakurajima, the Kirishima mountain range, and Yakushima and Amami Oshima. The warm climate and volcanic ash soil have made agriculture and fisheries prosperous, producing nationally renowned specialties such as black pork, Satsuma sweet potatoes, tea leaves, bonito, and tuna.
Kagoshima Prefecture, inhabited since ancient times, has cultivated a unique culture, including the Hayato culture and the history of the Satsuma Domain. Under the governance of the Shimazu clan, it flourished as the Satsuma Domain during the Edo period and significantly influenced the Meiji Restoration.
In recent years, it has become a popular tourist destination, with attractions such as Sakurajima, Kirishima, and Ibusuki hot springs, and World Heritage sites like Yakushima and Amami Oshima drawing many visitors.
Kagoshima Prefecture is a land that breathes nature and history, offering a unique charm. It is expected to continue leveraging these attractions for further development.

Kagoshima Prefecture’s food culture, born from rich nature
Blessed with a warm climate and rich nature, Kagoshima Prefecture has nurtured a unique food culture.
Seafood specialties include bonito, tuna, and silver-stripe round herring, with fried foods like Satsuma-age and Tsuke-age, made from minced fish, being popular. Black pork dishes are also a hallmark of Kagoshima’s food culture. Shabu-shabu, tonkatsu, and braised pork belly are among the many dishes that highlight the savory taste of black pork.
Among the mountain delicacies, Satsuma sweet potatoes are renowned. Locally referred to as “kara-imo,” they are utilized in various dishes. Kara-imo rice, steamed buns, and Satsuma sweet potato chips are popular for their simple flavors.
Additionally, chicken rice, pork bone ramen, and silver-stripe round herring sashimi are among the many unique local dishes of Kagoshima Prefecture.
Kagoshima Prefecture’s food culture has been nurtured by its rich nature and history. It is expected to continue developing, leveraging these charms.

Diverse flavors and history, Kagoshima Prefecture’s sushi culture
Kagoshima Prefecture, located at the southern tip of Kyushu, has fostered a unique sushi culture.
From the late Edo period to the Meiji era, the Satsuma Domain maintained close relations with Edo (Tokyo), evolving its sushi culture under the influence of Edo-mae sushi. Numerous sushi varieties emerged, utilizing local ingredients such as fresh seafood from Kagoshima Bay, black pork, and Satsuma-age.
Representative local sushi includes “Kibinago sushi” made with Kibinago from Kagoshima Bay, “Black pork sushi” featuring braised black pork, and “Mixed sushi” with ingredients like shredded omelet, shiitake mushrooms, and kanpyo mixed with vinegared rice.
In recent years, creative sushi utilizing local and seasonal ingredients has also become popular, enriching Kagoshima’s sushi culture.
Kagoshima Prefecture’s sushi culture, a blend of history, tradition, and innovation, possesses a unique charm. It is anticipated to continue developing, leveraging these qualities.

Kagoshima Prefecture’s blessings, a variety of specialty products
Blessed with a warm climate and rich nature, Kagoshima Prefecture produces various specialty products.
In the realm of food, black pork, Satsuma sweet potatoes, and tea leaves are nationally renowned. Black pork is known for its balanced fat and lean meat, offering a tender and juicy flavor. Satsuma sweet potatoes, cultivated in Kagoshima’s warm climate, are famous for their sweetness and fluffy texture. Kagoshima Prefecture, leading the nation in tea production, is known for its deep flavor and rich aroma.
Additionally, traditional crafts and specialty products such as Oshima Tsumugi silk, Satsuma ware, and black vinegar are also prominent. Oshima Tsumugi is a silk fabric known for its lightness and durability. Satsuma ware, a ceramic with over 400 years of history, is characterized by its powerful form and beautiful colors. Black vinegar, made through traditional methods in Kagoshima, is distinguished by its smooth acidity and deep flavor.
The specialty products of Kagoshima Prefecture, nurtured by its rich nature and tradition, are beloved by many. It is hoped that these charms will continue to be leveraged for further development.