Sakurajima ash-dried" is a traditional method of dried fish production in Kagoshima, using the volcanic ash of Sakurajima. By slowly drying fresh ingredients in a refrigerator using volcanic ash and salt, excess water and odor are removed, and the flavor is concentrated. The ash-drying process also allows the ingredients to be enjoyed as aged sashimi, since they are less oxidized.

Our recommended menu items are "Sakurajima ash-dried spring-fed rainbow trout seared and grilled" and "Sakurajima ash-dried Kirishima salmon aged sashimi." Please try the original flavor of the ingredients cultivated in the famous water at the foot of Mount Kirishima and the traditional taste of Kagoshima.

We have an assortment of shochu (Japanese liquor) that we believe you will enjoy because of the rich spring water and the Isa region. We hope you will enjoy it with our ash-dried shochu. We have a variety of shochu with a strong sweet potato flavor and a deep taste that will appeal to connoisseurs.