Kagoshima special Kurobuta shabu “Kurokurokuma”.

Specialty 1: Chef Nishimoto's handmade “umami-rich special soup”.

The special soup is handmade every morning by Chef Nishimoto of Nanjukan, a long-established hotel in Kagoshima that has been in business for 91 years. The soup is based on kombu (from Rishiri) and bonito flakes (the highest grade honkare-bushi from Kagoshima Prefecture), and seven kinds of vegetables are slowly simmered for over five hours. The soup is so delicious that you will want to drink it all up!

Specialty #2: “Kagoshima Kurobuta,” the highest-grade brand of Kurobuta pork

Just 60 days prior to shipment, the pigs are fed a feed containing sweet potatoes, known as kansho, which improves the meat quality of the Kurobuta pigs, especially their own (fatty) meat, which has a sweet taste.
By purchasing Berkshire pork, which is considered to have superior meat quality, we have brought out the best in Kurobuta while further refining its deliciousness, making it crispy, tender, not watery, and full of umami. It is crispy, tender, not watery, and umami. Moreover, it is refreshing and not cloying.

*The photo shows “Kurokuma” served at Nanjukan.

Special 3) “Fresh vegetables, condiments, and shime” for enjoying nabe.

The set includes carefully selected fresh vegetables from Kagoshima and other parts of Japan, yuzukosho (yuzu pepper), a specialty of Sueyoshi Town, Kagoshima Prefecture, and ramen noodles, a perfect ending to the meal. Among fresh vegetables, lettuce is the best! Please do not overboil it, but keep it crispy.

Reservations for Kurokuma (banquet)