I stayed at Myoken Ishihara So, a renowned hot spring ryokan representing Kagoshima. It is located about 20 minutes by car from Kagoshima Airport, surrounded by the rich nature along the Amagase River. The interior features a calm atmosphere utilizing natural materials like wood and stone, and the hot springs are plentiful. In addition to the large communal bath, there are two private outdoor baths along the river and a mixed-gender outdoor bath, allowing guests to enjoy a variety of bathing experiences without leaving the premises. The room I stayed in even had its own private outdoor bath.I had dinner at the on-site restaurant "Shokusai Ishikura."- Assorted Appetizers (Marinated Kibi-nago, Grilled Black Satsuma Chicken, Shrimp Sushi with Kinome, Lotus Root Kinpira, Fig and Delaware Grape Jelly) - Red Sea Bream Soup - Sashimi Platter (Carp, Sea Bream, Conger Eel with Sea Urchin) - Grilled Young Sweetfish and Okuma Eel - Pork and Wagyu Shabu-Shabu - Simmered Pike Conger and Summer Vegetables - Rice Bowl with Kirishima Trout and Akune High Shrimp - Dessert: Natural Yam Mumu-tsuki and Green Plum Monaka Ice Cream The assorted appetizers included marinated Kibi-nago, grilled Black Satsuma chicken, shrimp sushi with kinome, lotus root kinpira, and fig with Delaware grape jelly. It was a delightful way to enjoy a variety of local Kagoshima ingredients.The red sea bream soup featured tender sea bream paired with edamame. The clear broth was rich in umami, harmonizing beautifully with the delicate fat of the sea bream.The sashimi platter included farmed carp from Kirishima, sea bream from Amakusa, and conger eel from Amakusa. The carp had a clean taste with no unpleasant odor, while the sea bream was flavorful, and the conger eel was served with sea urchin for a rich experience.The grilled conger eel and greens were served in a small bowl. The tender conger eel absorbed the dashi flavor, and the slight bitterness of the greens provided a pleasant contrast.The grilled young sweetfish was served with two salt-grilled and one deep-fried. You could enjoy the unique bitterness and aroma of the sweetfish prepared in different ways. The Okuma eel paired well with the rich miso sauce.The shabu-shabu allowed for a comparison between Kagoshima black pork and Wagyu. The black pork was light and sweet, while the Wagyu offered a rich flavor and tender texture.The simmered dish included pike conger, eggplant, corn, myoga, and squid. The pike conger was fluffy and tender, and the eggplant absorbed plenty of dashi. The grilled corn added a fragrant sweetness as an accent.The rice bowl featured trout raised in Kirishima and high shrimp from Akune. The trout had a moist texture with refined fat, while the high shrimp had a rich, sticky sweetness.For dessert, I enjoyed natural yam mumu-tsuki and green plum monaka ice cream. The mumu-tsuki had a chewy texture and rustic sweetness unique to natural yam, while the green plum monaka ice cream provided a refreshing tartness to conclude the meal.
We use cookies on this site to enhance your user experience.
