SENTI.U (センティウ) Kanoya

About an hour's drive from Kagoshima City, I visited SENTI.U in Kanoya for the first time.It’s located in quite an unexpected spot!- Kōika (squid) with fuki (butterbur) and onion extract- Isaki (snapper) with goya (bitter melon), peanut tofu, and salted pork back fat- Focaccia- Namikuda Hige Ebi (mantis shrimp) with salted sea urchin, red bell pepper, and corn silk- Organic eel with Tarumi jasmine rice- Kasago (rockfish) with tsurumurasaki (a type of vegetable)- Ayu (sweetfish) with corn and kush basil- Sawagani (freshwater crab) risotto- Purple sea urchin pasta with dried tomatoes and a tangy broth- Sarugaku pork loin with seasonal vegetables- GelatoThe restaurant's ambiance was lovely, and the service provided by the couple was exceptional, creating a very comfortable space.The ingredients were of high quality. However, some combinations left the flavors a bit muddled, which made me feel slightly less satisfied.The Kōika, Namikuda Hige Ebi, Ayu, and Focaccia were delicious.For four people, the pairing came to just under JPY 120,000.It was a great meal! Less

On this day, I made my way to this restaurant via Sakurajima. I thought my trip would be plagued by bad weather, but surprisingly, we had decent weather that day, allowing us to enjoy some sightseeing on our way to the restaurant. We even took a ferry, making the journey feel even more adventurous before finally arriving! (*´∀`)I must admit, I was surprised to find such a delicious restaurant in this location! _(:3 ｣∠)_I visited for lunch, and perhaps due to the timing, I found myself in a private reservation state with no other customers around. Thanks to that, the pace of the meal was perfectly matched to my appetite, and the service was quite prompt, which I appreciated. The dishes were delicious, showcasing the ingredients beautifully. While the service had a somewhat unique atmosphere, I felt that this restaurant offered a glimpse into a different side of Kagoshima, changing with the seasons.It was a great meal. Reservation method: By phone Course price: Around JPY 17,600? Duration of stay: About 1.5 hours Reservation difficulty: Obtainable Order: Non-alcoholic beer and Oolong tea Bill: Less than JPY 20,000 Less

I love it.It's my preference.While feeling the allure of gastronomy, I continue to learn about the culinary arts in this region.Each cultural aspect has been preserved, giving rise to unique ingredients like herbs, molokhia, and corn... the memories keep flooding back. The deliciousness and ways to enjoy the produce from Fukudome Farm elevate my spirits.The vegetables and fish complement each other; while the main focus is often on fish, it doesn’t overshadow the other elements. Each component fuses together, and the herbs harmonize the umami from glutamic acid and inosinic acid in my mouth.I feel my body becoming balanced and rejuvenated.It may sound different, but it feels like eating yoga.And I never feel fatigued from eating.This meal is filled with love for food, culture, and ingredients.I savor the rich backgrounds that are brought into the present.I felt the happiness of food.I want to come back again.I want to breathe in this atmosphere. Less

About an hour and a half drive from Kagoshima city, you will find this restaurant in Kanoya, a place that may not be very familiar to many. Although it is located in a rather local area, the journey was smooth without any traffic, allowing us to arrive easily.Since we were visiting as a party of two, we chose the counter seats. A refined lady warmly welcomed us and engaged in friendly conversation, creating a wonderfully relaxed atmosphere throughout our visit.The cuisine is centered around the theme of "locally sourced ingredients," showcasing the rich local produce, particularly fresh seafood. The meal culminates in a single meat dish at the end. We opted for the 8-dish short course, and each dish offered a diverse approach, keeping us pleasantly surprised until the very end.The first dish, featuring Aori Ika (squid), amazed us with its overwhelming freshness and delightful texture from the very first bite. Overall, the seasoning was gentle and subtly highlighted the natural appeal of the ingredients, allowing their robust flavors to shine through directly.The entire restaurant exuded a refreshing charm, making it a wonderful place worth visiting.Here is the menu we enjoyed today:- Aori Ika with onion and Ashitaba- Isaki with fava beans, starch, and pork back fat- Homemade focaccia- Jidako (octopus) with old bamboo and nasturtium- Aohata (fish), jasmine rice, and urui- Hoshigatsuo (skipjack tuna) with lemongrass- Purple sea urchin and tarako (cod roe) pasta- Charcoal-grilled saddleback pork loin with artichoke- Ginger ice cream with biwa (loquat)- Black tea Less

Every dish is wonderfully crafted using local ingredients. The transparent sheets reveal unexpected ingredients, and they creatively utilize parts of vegetables that are often discarded at home, making for a delightful experience.Some of my favorite ingredients include Mahata, Isaki, and Uni, but the standout for me was definitely the abalone. I can't forget how I wanted to eat it in a rice bowl and savor every bite!The focaccia was so delicious that I ended up eating three pieces.I highly recommend experiencing the unique combinations and flavors at the restaurant. If you're staying in Kanoya, you can also enjoy a great selection of alcoholic beverages to pair with your meal. Less