KAI (KAI) Izumi

Chef Kai Oya hails from Kanagawa Prefecture and grew up on Yakushima Island. His father is the chef at the renowned pizzeria "Il Mare" near Yakushima Airport. After working as a sous chef at the famous Italian restaurant Fiocchi in Setagaya, he collaborated with Chef Sasaki, who now runs "ristorante giueme" in Akita, and later became the second chef at the sister restaurant Zupperia. He was captivated by the rich culinary potential of ingredients from Izumi City in Kagoshima Prefecture. Initially, he opened a unique restaurant within a senior care facility called "Hikari no Sato," and later established a wood-fired Italian restaurant near Izumi Station.Lunch Course: JPY 11,000 Non-Alcoholic Pairing: JPY 4,400Menu: Fig / Chicken Liver Carrot / Crab / Potato Octopus / Bell Pepper Snow Corn Wood-Fired Rye and Whole Wheat Bread Mahata / Kumamoto Shrimp Peach Kagoshima Umamaka Pork / Wood Vine Purple / Noodles Mascarpone / Young Ginger Japanese Pear / Love it! Egg / Brown Sugar / MarsalaAs you can see from the photos, the menu is completely unexpected. While many restaurants may have similar menus, Chef Oya consistently delivers surprises, making each dish exciting. His deep commitment to his craft ensures that every dish embodies the essence of "理を料る" (cooking with reason), providing not only a delightful taste but also an intellectual experience. Moreover, the smooth operation of the kitchen, even with just one person, is a testament to the efficiency of his techniques. Therefore, rather than discussing each dish in detail, I prefer to summarize my experience. There is a profound emotion that can only be understood by tasting the food in that place. Less

Located about a 5-minute walk from Izumi Station on the Kyushu Shinkansen, which is situated between Kumamoto and Kagoshima. I visited for the first time with a friend to pay respect to the owner-chef who has opened a restaurant in such a sparsely populated area. Rather than traditional Italian, it feels more like fusion cuisine that serves pasta. Each dish is decent, but there seems to be a lack of concept and impact. The inability to choose a single dish is a notable downside. Once again, it was a great meal tonight. Less

An Italian restaurant that beautifully showcases the local ingredients of Kagoshima.It takes about 1 hour and 45 minutes by car from the city, and the nearest Shinkansen station might not allow enough time for dinner.The chef trained at the popular Italian restaurant "Fiocchi" in Setagaya, Tokyo.The interior, dominated by black, creates a chic and modern atmosphere that feels calming, especially while watching the flames of the wood fire.The restaurant is dedicated to Kagoshima's unique ingredients, featuring dishes that highlight the sweetness of the Takahebi shrimp, which is even sweeter than regular sweet shrimp, the refined white fish Yagara with its mild flavor, and the sweet Yukiya corn with a sugar content exceeding 20 degrees.The dishes brilliantly bring out the qualities of Kagoshima's ingredients that you can't experience in Tokyo.Personally, I was particularly impressed by a dish using Yukiya corn! The corn was incredibly sweet, perfectly balanced with salt, and paired excellently with black truffles.Both types of pasta were thick and chewy, providing a satisfying texture.The main dish was the Amakusa's Horohoro chicken, roasted over wood. The chicken, with its flavors concentrated through perfect cooking, became more delicious with every bite.For dessert, we had a firm pudding, which is a must-try for those who love a denser texture.The chef, still only 33 years old, was very engaging and humorous, making me want to return.I was reminded once again that cooking with wood gives a unique, robust aroma and flavor that is different from gas or charcoal.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.--------------------------- Less

After various circumstances, I finally made my first visit to this restaurant. I won’t go into detail, but the journey from Tokyo to Kagoshima, and then further to Izumi, was quite a long one.The interior features only six counter seats, creating a special atmosphere, and on this day, it was fully booked. The restaurant specializes in natural Italian cuisine that utilizes local ingredients from Kagoshima, cooked over an open fire. However, the constant smoke from the fire made my eyes sting throughout the meal, which was a bit uncomfortable.In terms of service, despite being busy with just one staff member, the chef made an effort to engage with us, showing a genuine hospitality that made the experience quite pleasant.The dishes were all carefully prepared and overall quite delicious, but I must admit that I didn’t encounter any standout dish that left a lasting impression this time. Perhaps I had hoped for something more extraordinary, given the long journey I made.Additionally, when I called ahead to inquire about the time needed for the meal, I was told that I might not make it back in time for my scheduled Shinkansen. However, to my pleasant surprise, the dishes were served very smoothly, and I was able to finish my meal in under two hours. This was a delightful unexpected outcome.While it may be a high hurdle to travel all the way from Tokyo just for this place, I believe it’s a worthwhile stop to include in a gourmet tour of Kyushu with familiar food-loving friends. Less

Asparagus Asparagus with MayonnaiseFlatfish and Lettuce Grilled Flatfish over Wood Salt-marinated Flatfish Soup made from Tomato ExtractSuckling Pig and Beans A dish of wild boar meat stewed with aromatic vegetables and spicesCappelletti in Broth Grilled Enoki mushrooms and egg noodle ravioli Soup made from duck bones and aromatic vegetablesHanta, Aosa, and Rice Risotto cooked with fish broth, Aosa seaweed, lemon zest, and capers Fried HantaTagliolini Pork and ZucchiniMeat and Wood Pork Shoulder Beets, Whole Grain Mustard, and Coarse SaltLeeks and Noodles Italian Mancini Pasta Leek Oil-based SaucePapaya Melon and Mint SorbetShiranui and Yogurt Cocoa Crumble Yogurt Ice Cream Shiranui Sauce and ChipsEgg, Brown Sugar, and Marsala PuddingBlack TeaThis was my first experience with wood-fired cooking! The rich aroma and flavor of the wood truly enhance the unique atmosphere.The interior is chic yet warm, amplified by the wood, creating a cozy ambiance.The dishes, centered around local ingredients, are deceptively simple in appearance but are gentle and full of umami.From the pasta to finish off the meal to the three desserts, you can feel the chef's hospitality.Moreover, the fact that it’s a one-man operation is impressive.Given the location in Kagoshima, it’s a bit of a challenge, but I definitely want to visit again. Less