Founded in showa 28, Hakushika has been watching over the city of Kagoshima for over 70 years. The cozy interior of the restaurant has a relaxing atmosphere that will make you feel at ease even if it's your first time visiting. The ingredients are mainly seasonal and you can enjoy the deliciousness of Kagoshima, such as wild local fish, Kagoshima-produced Kuroge Wagyu beef, Roppaku Kurobuta pork, and local chicken. Enjoy the menu that changes with the seasons, with bitter melon and wild sweetfish in the summer, and barrel sake and Akitaro (marlin) in the fall.

The popular dish is "Simmered marbled rockfish and tofu" (1,870 yen), which also contains simmered seasonal vegetables.

Seasonal sashimi platter (2,420 yen). A dish where you can enjoy fresh seasonal seafood.

"Satsuma Kuroushi Gorokuhachiyaki" (3,300 yen), A5 Kuroge Wagyu sirloin grilled over charcoal with a special sauce

"Simmered Satsuma Kurobuta Pork Kakuni" (1,650 yen). A popular delicacy made by simmering Kagoshima Prefecture's Roppaku Kurobuta pork in a sweet and tender sauce.

Carrying on the delicious flavor and spirit of the restaurant since its founding

Hiroaki Kawabe, the third generation owner of Shuminomise Hakushika, a long-established Japanese restaurant founded in showa 28, has been running the restaurant in Tenmonkan since it first opened. "One thing that hasn't changed since the old days is that we use seasonal ingredients in our cooking. We choose the best ingredients from all over the country, giving top priority to the flavor of the season."

Representative Director Hiroaki Kawabe: Born in Kagoshima City in 1971. After graduating from a culinary school in Fukuoka, he trained at a famous hotel and a popular izakaya in Fukuoka at the time, before returning to Kagoshima and becoming representative director in 2011.

The store, which takes its name from the Japanese sake brand "Hakushika," is particularly particular about its alcoholic beverages, and the sake and shochu on display are not just limited to brands, but are carefully selected by Kawabe himself to be truly delicious.

The restaurant's specialty, "Miso Oden," is a place where sophisticated culture lives on.

"When my great-aunt, the first owner Kawabe Noe, was running the restaurant, it seems that drinking alcohol outside was a special occasion, and customers would all come to the restaurant wearing suits. In those days, miso oden was something that was enjoyed with alcohol in many restaurants. Nowadays, there are only a few restaurants that serve it, but we serve it all year round as it is an important part of Kagoshima's food culture."

Careful selection of ingredients and preparation

Every morning they go to the fish market to carefully select the freshest local fish, and they frequently meet with suppliers to source the best seasonal meat and vegetables. Their attention to detail shines through. "Of course, the condiments we use in the restaurant, such as vinegared miso and ponzu sauce, are also handmade. Perhaps this is the pursuit of deliciousness that is possible only because we are a single store."

A relaxing place to stay when traveling

"Everyone who works here is always conscious of the need to provide food and service that will satisfy me when I visit as a customer. Not only our posture and behavior, but even the presentation of food is done with great care. It's the accumulation of small things, but it would be my hope if these can help create a space that makes customers feel even a little more at ease."