Cheers at izakaya in Kagoshima Prefecture! 19 popular spots by area where you can enjoy drinks and food

Photograph:野原ひろし(35)

Sushi Koto Katsuo is a seafood izakaya (Japanese pub) located in the yatai yokcho (food stall alley) of the station-front commercial complex "Li-ka," just a 1-minute walk from JR Kagoshima-Chuo Station. The restaurant is known for sushi made with fresh fish sourced from the waters near Makurazaki and for its specialty, katsuo (bonito) straw-seared over warayaki (straw fire).

You can enjoy a casual meal in the lively yatai atmosphere. There is also a Semi-private room at the back of the restaurant.

Photograph:野原ひろし(35)

The photo shows the "sashimi assortment." It comes piled high with fish from the waters off Kyushu, and you can also enjoy their specialty, katsuo (bonito) no ibushi-yaki (smoked seared bonito), together with it.

When you eat the fragrant katsuo with salt or garlic, its rich flavor stands out even more and makes it even more Manzoku.

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The "Shin Katsuo Sour" comes piled high with roughly shaved katsuobushi (bonito flakes). Sipping it while nibbling on chajio (tea salt) sharpens the flavor, and it pairs well with the slightly sweet sour.

The katsuobushi is prepared so you can eat it too, and reviews say the taste is unexpectedly addictive.

Photograph:tabelog.com

Located just after turning onto Bell-dori from Kagoshima-Chuo Station, Torimon Komemon Umaimon. Somhonke is a popular izakaya where you can relax and enjoy yakitori (grilled chicken skewers) and the house specialties in a spacious setting.

The restaurant offers a wide range of seating options, including counter seats, horigotatsu (sunken floor seating), and fully private room seating.

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The photo shows “Kagoshima kurobuta (Berkshire pork) shabu-shabu.” It is said to be served sliced to a carefully chosen thickness of 1.6mm so it tastes its best.

A quick swish through the heat is all it takes for the fat to melt softly. Reviews say the mellow umami unique to kurobuta fills your mouth.

Photograph:空飛ぶお医者さん

"Tsukune King" is a popular menu item made with coarsely ground chicken. It is said to be appealing for its tender, almost falling apart texture and juicy bite.

Its light and airy texture is a standout, and besides the classic tare sauce and salt, it also comes with many toppings such as ume shiso (pickled plum and perilla). Comparing different kinds and finding your favorite flavor seems to be part of the fun.

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Nice! Toro, located in Kagomma Furusato Yataimura and directly connected to Kagoshima-Chuo Station by an underground passage, is an izakaya centered on meat dishes made with beef, pork, and chicken from Kawanabe-cho, Minamikyushu City.

Reviews also say people love the lively atmosphere that only a yatai (food stall) setting can offer, and that it makes them want to come back again and again.

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The photo shows the "Thick Cut Wagyu Lemon Butter Steak," which is said to pair perfectly tender Wagyu with a slightly sweet soy sauce based sauce blended with garlic, ginger, and sesame oil.

When you eat the meat together with lemon, the aroma and acidity combine with the rich flavor for an excellent bite.

Photograph:イカ様

The photo shows "Ganso Sakurajima Nikudofu," a hearty dish of generously cut tofu and meat simmered well, with shirataki noodles and vegetables added.

The simmering broth has soaked well into the ingredients, and it is said to be highly satisfying.

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Robata Osamu, within walking distance of Kagoshima-Chuo Station, is an izakaya with a striking wood-toned interior and warm lighting.

The single-floor space has a relaxed layout and also comes with Private rooms. The atmosphere makes it easy for people of all ages to visit, and it is also an easy choice for a Special day.

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There is also a course meal where you can enjoy kurobuta (Berkshire pork) shabu-shabu. When swished through the hot water, a gentle sweetness spreads out, and you can enjoy the tenderness and rich flavor unique to kurobuta.

This is recommended for anyone who wants to fully enjoy the flavors of Kagoshima.

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At Robata Osamu, which offers a wide range of seafood dishes, one of the main draws is that you can fully enjoy seasonal seafood in many different styles, including sashimi and robatayaki (fireside grilling).

The assortment of fresh fish is said to let you enjoy the natural flavor of the ingredients as they are. Many people also order it together with the A la carte All you can drink option.

Photograph:イカ様

Sumibiyaki Tori Ton, a 2-minute walk from Tenmonkandori tram stop, is a place where you can enjoy yakitori (grilled chicken skewers) made with Satsuma jidori (Satsuma local chicken) and Nangoku Genki-dori (Nangoku Genki chicken).

Inside, with the aroma of charcoal in the air, you can enjoy Kagoshima local dishes. It has a lively atmosphere, and many locals stop by on their way home from work.

Photograph:イカ様

The photo shows “Satsuma jidori (local chicken) thigh grilled over charcoal.” They quickly grill the tender, fine-textured local chicken over a wire rack and finish it with a nice charcoal aroma.

It is served on a piping hot Teppan-yaki plate, so you can fully enjoy its juicy flavor.

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The photo shows Kagoshima's local specialty, kibinago sashimi (silver-stripe round herring sashimi). The fish stands out for its freshness, and adding lemon or oba (shiso leaf) gives it a clean, refreshing flavor. It is commonly eaten with sumiso (vinegared miso sauce), and while light, it still has plenty of umami.

This dish also pairs well with the shochu from Tanegashima served at the restaurant.

Photograph:ワティヤン

Showa Shokudo Kagoshima Tenmonkan Ten, a 4-minute walk from Tenmonkandori Station, is an izakaya where you can enjoy local dishes from Kagoshima and across Kyushu.

The retro-style interior has a very private feel, with all seats in Private rooms or Semi-private rooms, so you can relax, chat, and enjoy the food and drinks.

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The photo shows "Hakata motsu-nabe (Hakata offal Hot Pot)", and they also offer A la carte orders in addition to courses.

This dish is packed with plump morsels of offal with a nice springy texture, and it is said to have lots of umami. Many people also enjoy it with shochu (Japanese distilled spirit) or beer.

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The photo shows nikumaki onigiri (rice balls wrapped in meat), a local specialty from Kyushu and Miyazaki.

The combo of meat coated in a sweet and savory sauce and rice is hearty and satisfying, with a flavor that leaves you feeling satisfied. It is also recommended as a snack with drinks or To finish.

Photograph:Agent Daisy

Wasabi Kagoshima Tenmonkan Ten, a Japanese izakaya with Private room seating throughout, is a 3-minute walk from Tenmonkandori Station. Inside, it has a chic, hideaway-like atmosphere.

They offer a wide range of seafood dishes shipped directly from the production regions, and reviews say you can enjoy a Special kind of time here.

Photograph:Minami☆

The photo shows kurobuta (Berkshire pork) shabu-shabu. The kurobuta, sliced to just the right thickness, is said to turn tender with melting fat after only a quick dip in the broth.

The balance between the sweetness of the fat and the savory taste of the lean meat is said to be excellent, and the contrast with the texture of the vegetables is also pleasing. Some say they enjoyed it all the way through to the noodles at the end.

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The photo shows the jidori (free-range chicken) grill board. The jidori is seared nicely on the surface and is said to be thick and juicy.

It is plenty tasty on its own, but adding the green onion salt sauce brings out a whole new flavor.

Photograph:ワティヤン

A 4-minute walk from Miyako-dori Station, TATSU Otoko is a popular izakaya (Japanese pub) where you can enjoy tasty seafood dishes in a spacious setting.

People say the lively interior works well for everyone from solo diners to large groups. The staff are cheerful, and the easygoing atmosphere also makes it an appealing place to drop by casually.

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At TATSU男, you can enjoy seasonal seafood as sashimi, including kanpachi (greater amberjack) and madai (Sea Bream) shipped directly from Eguchi Fishing Port.

Reviews say the assortment, which really shows off the freshness, also looks gorgeous. The sashimi has a plump texture and fresh, juicy flavor, making drinks go down easy.

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"TATSU Otoko no Kara-age" is a dish known for its sweet sauce made with Kyushu soy sauce as the base. The crispy fried young chicken is juicy, and adding mayonnaise makes the flavor even better.

According to regulars, it has a great taste you can only enjoy here.

Photograph:tabelog.com

Uoya Shigezo, a 3-minute walk from Miyako-dori Station, is a seafood-focused izakaya located inside the Chuo Station arcade, with a bright interior and both Private room and Sunken kotatsu seating.

It is loved by locals as an izakaya where they can enjoy seafood from Kagoshima.

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The specialty Omakase sashimi assortment is a popular menu item, boldly arranged with a focus on fish from the waters off Kagoshima. One of its standout features is the beautiful presentation that really whets the appetite.

Reviews say people were impressed by the generous volume of the thick cut sashimi and its high level of freshness.

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"Kibinago Kara-age" is a standard snack from Kagoshima, made by locking in the full flavor of kibinago (silver-stripe round herring). Its light, crispy texture is very satisfying, and it is said to pair perfectly with alcohol.

Many people also seem to order it together with the A la carte All you can drink option, which is available from 1 person.

Photograph:tabelog.com

Izakaba Gojuichi is a stylish izakaya near Miyako-dori Station. Its appeal lies in the wood-based design and the pleasant atmosphere.

This restaurant offers more than 100 kinds of drinks, including shochu, Japanese sake, and whiskey.

Photograph:ブランチのアッコちゃん

"Renge-zushi (spoon sushi)" is a carefully prepared dish made with red vinegar rice topped with a variety of neta (sushi toppings), finished with soy sauce brushed on with a hake (brush). Reviews say the scallop is large and full of flavor, while the kanpachi (greater amberjack) has a nice bite.

It is prepared in a way that lets you enjoy the character of each topping, and besides the 5-piece and 10-piece Omakase options, you can also order A la carte.

Photograph:mickandcindy

The photo shows "Chicken Kara-age with tartar sauce." It is a dish of crispy fried coating topped with plenty of tartar sauce, and the portion is said to be just right.

The mild tartar sauce brings out the good flavor of the chicken, and it seems to pair easily with alcohol.

Photograph:パン・コパン

Shochu Sakagura is an izakaya where you can enjoy Kagoshima-style local cuisine and shochu. It is also easy to get to, just a 5-minute walk from Takamibaba Station.

The interior, with gentle music playing, is said to feel very comfortable. The thick single-slab tables give you plenty of space on the tabletop, so you can relax and enjoy your drinks and meal.

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The “tonkotsu shochu nikomi (pork bones simmered in shochu) (miso flavor)” lets you enjoy kurobuta (Berkshire pork) that has been slowly simmered. It has a Creamy texture, with a rich seasoning said to be its hallmark.

You can enjoy the deep savory taste that is unique to shochu nikomi, and it is a menu item loved by locals as well.

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The "kibinago sashimi (silver-stripe round herring sashimi)" is said to be a dish that really shows off its freshness. The mild sweetness of the vinegared miso is said to bring out a nice balance with its savory flavor.

Adding ginger or lemon makes the finish more refreshing, so some say they just cannot stop eating it. It is a classic taste of Kagoshima (Kagoshima).

Photograph:tabelog.com

Mekara Uroko, a 2-minute walk from Takamibashi Station, is an izakaya that mainly serves seafood caught around Kagoshima and Amami.

The interior, centered around counter seating, has a calm atmosphere, and they also have a wide selection of Japanese sake.

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The photo shows their signature tsukuri assortment. This plate features an assortment of many kinds of fish, centered on sashimi made from aged deep-sea fish caught in Funka-wan (Funka Bay). They say it's best to eat everything except the akami (lean tuna) with lemongrass salt and wasabi.

According to reviews, you can taste the full umami of the sashimi directly.

Photograph:食べるの大好き2000

The “Yume Course” is a set course that includes jukusei sashimi (aged sashimi) along with seasonal grilled dishes and meat dishes, and since the contents change based on what is available that day, you can enjoy flavors unique to that day.

This course is perfect for a gathering of members who love fish dishes.

Photograph:tabelog.com

Shana, a 3-minute walk from Kishaba Station, is an izakaya where you can enjoy dishes made mainly with ingredients from Kagoshima.

The interior has a somewhat nostalgic feel. A calm space filled with the warmth of wood spreads throughout. In addition to counter seating, there are also Private rooms with earthen walls.

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The photo shows the "osashimi assortment (sashimi assortment)." You can order it from 1人前.

Since the menu centers on seasonal seafood, they say each visit brings new discoveries with the changing seasons. Many people also rave about the melt-in-your-mouth flavor that only fresh seafood can offer and its beautiful presentation.

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The "tonsoku no doteyaki (simmered pig's trotters with miso)" is a dish carefully prepared over two days with thorough pre-cooking.

It is crisp and fragrant on the outside, with a soft, jiggly texture inside. Reviews say its rich flavor goes great with alcohol and keeps you coming back for more.

Photograph:tabelog.com

Yoidokoro Himuka Tenmonkan Ten is an izakaya where you can enjoy local dishes from Kagoshima and Fukuoka. It is a 5-minute walk from Koto Chugakko Mae Station.

The interior is an elegant Japanese-style space. There is a wide range of seating, from counter seats to Private room. Reviews say it stays open late, making it convenient, and that guests can relax and enjoy their time there.

Photograph:イカ様

"Renge-zushi (spoon sushi)" is said to be one of the visually appealing items here, with rich layers of umami coming together in a well-balanced bite-sized dish.

Because it is easy to eat in a few bites, many people order it to snack on between drinks. It is also recommended to order it with the A la carte All you can drink menu.

Photograph:食べ歩き大好き＠男

The photo shows motsu-nabe (offal hot pot). This classic Hot Pot is filled with plump offal and plenty of vegetables.

Along with beer and Japanese sake, they also have a wide selection of drinks including Japanese whisky, which you can enjoy with the Hot Pot.

Photograph:カフェモカ男

Torishige, tucked away in the Naze area, is a yakitori (grilled chicken skewer) restaurant about 1 hour by car from Amami Airport.

It has a lively U-shaped counter and a warm, friendly atmosphere. This hideaway spot is also popular with regulars.

Photograph:おこいまる

The photo shows yakitori made with Kuro-Satsuma-dori (black Satsuma chicken) from Kagoshima, grilled over Kishu Bincho-zumi (Kishu binchotan charcoal), served in a course-style format. The skewers keep coming one after another until you say stop.

The chicken is plump and nicely cooked through, with a strong savory taste that pairs well with kokuto shochu (brown sugar shochu). They also offer a good selection of yakumi (condiments), including kuro-shichimi (black seven-spice blend) and ground sansho pepper.

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The popular “oyako-don (chicken and egg rice bowl)” served To finish the course is a dish where soft eggs and plump chicken mix well with the rice.

To finish, you can choose not only oyako-don but also tamago kake gohan made generously with eggs from Kuro Satsuma-dori (Black Satsuma chicken), so many people have a hard time deciding.

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About 40 minutes by car from Amami Airport and 5 minutes by car from central Naze, Amami no Sakana-tachi is a seafood izakaya by reservation only.

The number of seats is modest, but reviews say the space feels warm and clean. As they serve course meals only, you can enjoy a meal with a Special feel.

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The sashimi assortment centered on local fish changes depending on the day’s catch. You can enjoy it with your choice of seasonings, such as salt, Amami (Amami Islands) sweet soy sauce, or dressing.

The fresh fish is also appealing because you can enjoy the different textures. Some guests also said they liked that the chef explains the fish to you.

Photograph:こじはるにゃん

The simmered fish in the photo is a dish in which the type of fish changes depending on that day's catch. The flesh is tender and well infused with flavor, and the good taste of the dashi (Japanese soup stock) spreads across the palate.

Some say it pairs well with kokuto shochu (brown sugar shochu), letting you enjoy flavors unique to Amami.

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Izakaya Nominchu, located a short walk from Yango-dori in Naze-shi, is a place where you can enjoy fresh seafood brought in daily from the fishing cooperative.

The seating is mainly zashiki (Japanese tatami seating), and counter seats are also available. In its calm atmosphere, you can take your time enjoying the flavors of Amami.

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The photo shows a platter of ubusuna (frigate tuna) and shima tako (island octopus) sashimi. Ubusuna is known for its springy texture, while shima tako is said to have a nice bite.

It goes well with slightly sweet soy sauce, making this a dish where you can enjoy the flavors of Amami.

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The "Homemade atsuyage (deep-fried tofu)" is said to be appealing for its freshly fried aroma and smooth texture inside.

When eaten with soy sauce and ginger on the side, the flavors come together nicely, making it perfect as a snack to go with drinks. It may be simple, but it is said to be a highly Manzoku plate.

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Amami Oshima Ryori Kame, a popular izakaya (Japanese pub) a 3-minute walk from the Irifune bus stop, is a great place to casually enjoy Amami Oshima (Amami Islands) cuisine. Inside, videos of the scenery of Amami Oshima play along with shima-uta (traditional island songs).

Many locals visit as well, and the place has a warm, homey atmosphere.

Photograph:ひーちゃん1226

The photo shows Amami meibutsu (Amami specialty) abura-zomen (oil somen). The stir-fried somen is said to be full of the good flavor of pork and vegetables, making it a simple yet satisfying dish.

Reviews also say the sweetness of the vegetables stands out, and that it pairs well with kokuto shochu (brown sugar shochu).

Photograph:MM1983

The photo shows keihan (Amami-style chicken rice), a local specialty from Amami. It is said to be a comforting bowl with the gentle aroma of chicken broth and the rich flavor of shredded chicken.

They also have a great selection of craft beers made with ingredients from Amami. Habu Beer is said to have a strong bitterness and a big impact.

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Bishoku Shuka Yumezen Izumi Ten is an izakaya (Japanese pub) on the 1st floor of Hotel Wing International Izumi, right near JR Izumi Station, where you can enjoy dishes made with ingredients from Kagoshima and local shochu (Japanese distilled spirit).

The stylish and calm interior has counter seats and table seating.

Photograph:食卓は笑う

The "yuzu shio motsu-nabe (yuzu salt offal Hot Pot)" is said to be a light dish with a clear broth and the fresh aroma of yuzu. The Domestic motsu is tender, and its rich flavor stands out even more when paired with vegetables.

They also recommend finishing with a cheese risotto.

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The thick cut katsuo no tataki (seared bonito) seems to stand out for its toasty seared aroma and the springy texture of the lean flesh.

Served simply with salt, myoga (Japanese ginger), and garlic, it lets you enjoy the natural good taste of the bonito. This dish lets you fully savor fresh bonito from Kagoshima.