"Akunejikan" for adults who know what's good. A trip to Akune, Kagoshima Prefecture, where you can invite your loved ones

Akune City, Kagoshima, where this article is set, is a town filled with exciting discoveries and moving experiences. Why not invite your loved ones on a trip to experience such fine things? I'm sure you'll have a great time at Akunejikan, satisfying your intellectual curiosity.

*The mask was removed only for the photo shoot.
*Prices include tax.

The navigators were flight attendants Sato (left) and Sakakibara (right), members of the JAL Kagoshima Prefecture Hometown Support Team.

Both of their families have roots in Kagoshima, and although they have visited the island many times, this is their first time in Akune. "I'm looking forward to seeing what kind of encounters I'll have," they say, full of anticipation.

Akune City is a port town in the northwest of Kagoshima Prefecture facing the East China Sea. It is especially proud of the wide variety of seafood caught in the nearby waters. It is also known as the birthplace of pomelo (a type of mandarin orange) in Japan, and is also a citrus producing region. Here are 11 spots in this town where you can enjoy "Akunejikan".

A variety of beautifully presented dishes prepared by a chef with 25 years of experience in Japanese cuisine.

"We are most proud of the freshness of our fish," says Kohei Shinmachi, the owner of Shunsai Koyori, a Japanese restaurant located a three-minute walk from the port.

After training in the Kanto region, he opened his own restaurant in his hometown of Akune four years ago. The seafood he purchases from a relative who is a wholesaler (Hamasaki Gyorui, described below) is, of course, mostly caught at Akune Port. He says that the seafood he serves is surprisingly fresh.

Course meals start at 3,000 yen. On this day, we ordered the 6,000 yen lunch course. Starting with an appetizer, we had steamed prawns in earthenware pot, a five-kind assortment of local fish, grilled dishes such as yellowtail dengaku, soft-boiled abalone, Tojiage (fried tofu skin), venison curry, and fresh fruit.

Among them, the hawk shrimp is known as the "phantom shrimp" because it is quick to spoil and most of the fish caught are consumed locally. It has a sticky texture and sweet taste. This is a delicacy you definitely want to try in Akune.

But it's not just seafood. The menu includes Hanatsuru Wagyu steak and venison curry, made with a broth carefully prepared from deer bones, which are accented with just the right amount of flavor, all thanks to the owner's thoughtfulness in wanting to please people who like both fish and meat.

"The shrimp and avocado Tojiage was delicious and I could enjoy two different textures." Both of them looked happy from the first stop.

Enjoying a variety of beautifully presented dishes while looking out the window at the port town, this delicious moment was definitely one you'd want to share with someone special.

Seasonal vegetables

"Eatable perilla leaves" enhance the flavor of the main dish. "Kyodenen" continues to take on new challenges

Kyodenen in Wakimoto, Akune City, ships nearly 40,000 shiso leaves a day. In greenhouses lined up on a 70-acre site, shiso leaves, from those that have just sprouted to ones that are as tall as a person, are cultivated so that they can be shipped all year round.

"Shiso leaves are often thought of as a side dish, and are often left on the plate and thrown away. That's why we decided to make shiso leaves that can be eaten whole. We place more importance on taste than appearance," says representative Kyoda Teiju.

The delicious shiso leaves are grown using only organic fertilizer. "Most of the pruning and harvesting is done by hand, but we also rely on IT to create a comfortable environment for the shiso leaves, which are also summer plants," says the farmer, who also uses a computerized temperature control system.

Kyodenen's shiso leaves are a lighter green than regular shiso leaves, but have a strong flavor. They are not bitter and allow you to fully enjoy the flavor of the shiso leaves, so they go well with fish, and when chopped and eaten with meat, they add a refreshing flavor to fatty meat dishes.

You can also experience harvesting shiso leaves here and take home a bag full. After listening to the lecture, the two of them gently picked the leaves by hand, careful not to damage them, and tried eating them.

"It's a scent I've never tasted before!" "It has a strong flavor, so it looks like it would be good in a pesto sauce." They were intrigued by Kyodenen's shiso leaves. They couldn't stop picking them, one after another. Please make a reservation by phone to go out and enjoy the delicious shiso leaf picking experience that has them hooked.

Kyodaen

A breathtaking view. The captivating sunset at Okawashima Beach

Many of the beaches facing the East China Sea are characterized by beautiful white sand. Okawashima Beach, a popular spot for watching the sunset, is also known as a safe spot for families with small children, with its white sand and shallow waters.

The lively daytime atmosphere changes completely in the evening as the sun starts to set. The surface of the sea sparkles golden and the sky is dyed in the setting sun, creating a mesmerizing gradation from indigo to gold.

"I want to show this to everyone," "I want to share this feeling with someone," they said, each with a thought in their mind. Listening to the soothing sound of the waves, they were lost in thought for a while.

Okawashima Beach

I want to say "Thank you for the meal" from the bottom of my heart. Food and knowledge at "Japanese Cuisine Matsuki"

The "chisou" in "feast" refers to the rushing around to prepare it. The food we eat is only possible thanks to the hard work of fishermen and producers. Yosuke Matsuki, owner of Japanese restaurant Matsuki, conveys this message through food.

The 55-year-old seafood restaurant changed its name and launched as a Japanese restaurant, limiting dining to five groups per day, on New Year's Day 2021. "Due to a combination of factors, including a decline in fish catches and a shortage of staff, we decided to completely redesign our business. We adopted a dining style that also takes into account the aspect of food education, something we had always wanted to try," says Matsuki.

We ordered the "Omakase Course" for 11,000 yen (1 person / reservations available for 2 people or more). Matsuki filleted the fish right in front of us, and first of all, we had a live sashimi of red grouper (called ako at Kuronohama fishing port).

Matsuki-san's father was a fisherman, so he often helped out with fishing from a young age. "I also experienced danger to my life. I have a lot of respect for the fishermen who risk their lives to fish, and I want to provide food that is full of vitality. With that in mind, I butcher the fish that were landed at the port of Akune, and that were still alive and well, right in front of you, and serve them right away."

Fresh spiny lobster is cooked right in front of you.

The two, who had talked about how they liked fish, were moved by Matsuki's passion and the craftsmanship unfolding before their eyes. As soon as they tasted the sashimi, they were even more moved.

"The texture and sweetness are completely different depending on the part of the lobster!" "I've never eaten such a sweet lobster before." The two were excited about their first food experience.

While he is cutting the fish, Matsuki-san will tell you the key points to making it delicious. This is the conclusion he came to after thinking about how to eat it in the best possible condition. Listening to such stories while tasting the fish makes it taste even more delicious.

After finishing the sashimi, the head and tail of the red grouper are boiled in soy sauce, and the head and shell of the spiny lobster are made into miso soup and then returned again.

The abalone is prepared right before your eyes and cooked into rice. The moment the rice is cooked and the lid is opened, exclamations of admiration are heard, and when the rice is brought to the mouth, sighs of amazement are heard.

The two were so excited, saying, "It's so much fun and delicious, it's the best entertainment!" and "I want to bring my family here!" They ended the night by saying a heartfelt "Thank you for the meal."

Matsuki Japanese Restaurant

"Oyado Midokoi" is a smart hotel located in a post town

"Midokoi" is an Akune dialect word that means "a good place in the center" or "a place of interest." The name was chosen with the hope that guests would "spend their time here relaxing and using this inn as a base to enjoy the beauty, delicious food, and sights of Akune."

For dinner, we have decided to separate lodging and meals so that you can enjoy dining at one of Akune's restaurants, with a one-night stay including breakfast starting at 6,600 yen. This lodging is filled with the warmth of wood and love for Akune, using wood from Akune.

The feature of this establishment is that it is basically a non-face-to-face, non-contact style. When you make a reservation, you hold the QR code sent to you over the tablet on the counter, enter the necessary information, and check-in is complete. "This casualness is just right for the current mood," says Sato.

There are two types of guest rooms, Japanese and Western, and the 140cm-wide "Western-style Comfort Single" bed is equipped with a True Sleeper, so it is well-known for its comfort. Sakakibara woke up feeling refreshed, saying, "I slept soundly! I'm grateful to be able to get a good rest during my trip."

The seafood-filled breakfast is unique to a port town, and is sure to get your day off to a good start.

Oyado Midokoi

I was moved by the sight of the Kaishu at work. I observed the bidding at "Akune Fishing Port" and learned about the origins of the food.

We recommend getting up early for your trip to Akune. At Akune Fishing Port, you can watch the seamen who work from early in the morning bidding on freshly landed fish. The crisp morning air and the lively seamen will blow away any drowsiness.

Our guide was Takafumi Hamasaki, the second generation owner of Hamasaki Gyoryu. He bids for and sorts over 200 kinds of fish, and sends them directly to star-ranked restaurants in Akune and Tokyo.

"The farther the fishing grounds are from the port, the more stressful it is for the fish. Akune is characterized by its close proximity, with fish only being caught and transported to the port in five to ten minutes. That's why Akune's seafood is overwhelmingly fresh," says Hamasaki.

At the bidding site, people wrote the price they were willing to pay for the fish they wanted on a bill, put it down, and waited for the results. One by one, names were called out, and the fish were sent off to their respective fish shops and supermarkets.

Next, we moved to Hamasaki's sorting area.

Freshly caught hawk shrimp are a beautiful pink color, but by the evening they turn black, and as their appearance deteriorates, so does their flavor, which is why they are called "phantom shrimp."

"The bidding went by so quickly," "It was like a competition, and I was nervous." No matter how old you are, a first-time experience is always exciting. It's times like these that you'll want to share with someone.

Hamasaki Fish / Akune Fishing Port

Discover the story of potato shochu at Kagoshima Shuzo and learn about the master brewer's passion

If you visit Kagoshima, a visit to an imo shochu brewery is a must. Shochu was mentioned in a letter to Francis Xavier, so it is said to have been consumed daily by ordinary people in the 1500s. In fact, imo shochu, which is made primarily from sweet potatoes, is said to be rare around the world. Kagoshima's unique drinking culture has been passed down to the present day.

Kagoshima Shuzo Co., Ltd. Kurose Toji Denshogura is a long-established brewery founded in 1895, and is currently run by the second-generation Toji, Yutaka Yuba, who is in charge of protecting the brewery and its flavors.

The first fermentation process is carried out by mixing our own uniquely selected sake rice and koji, and is managed 24 hours a day.

"Because of the name potato shochu, many people assume that it is made 100% from sweet potatoes, but that's not the case. It is made from this rice koji. After this, steamed and crushed sweet potatoes are added and the secondary fermentation begins," explains Yuba.

She shows her attention to detail in the packaging design, saying that not only taste but also appearance is important, but she also blushes and says, "The occasion in which you drink it with is also very important. When my daughter pours me sweet potato shochu, it's so delicious that I end up drinking too much."

Kagoshima is home to over 100 shochu breweries, each competing fiercely to take on new challenges.

"Kurose Yasumitsu" uses two types of koji to achieve a strong sweetness and sharpness, while "Yakiimo Kurose" uses baked sweet potatoes and undergoes secondary fermentation to give it a fragrant aroma. And "Suijuunen" is a sake made from the representative brand "Satsuma Morohaku" that has been aged for 10 years to produce a fragrant aroma and rounded flavor.

With whom would you like to share a drink with Kurose Toji Denshogura's potato shochu, which adds the present and future to the history and flavor that has been built up over the years?

Kagoshima Sake Brewery Kurose Toji Traditional Brewery

Find souvenirs for loved ones at Akune Station, the gateway to Akune

Akune Station, which opened in 1922 and has seen the Showa, Heisei, and Reiwa eras, is famous for its station building designed by industrial designer Eiji Mitooka.

There are also pomelo trees, a specialty of Akune, where you can see the ripe fruit in autumn.

The station building, which was designed with the concept of "the town's guesthouse and community center," is used for a variety of purposes, including a waiting room, a cafe, a library, and a shop, and is also used to host concerts. If by chance a concert happens to be held on the day you visit, why not stop by to pick out some souvenirs?

There were many souvenirs with stylish designs, and the two of them were enthusiastic about choosing one, saying, "This is for that person..."

Akune Station

Akuneya

You'll be captivated by the freshness and rich sweetness of "Taishouki," born in Akune

The warm climate, sloping land, and sea breeze make this an ideal environment for citrus fruits. Akune is home to pomelo, unshu mikan, and red sweet oranges, but the fruit that caught my eye on this trip was a citrus fruit called "Daimasaki." It was born as a mutation of the Shiranui variety grown in this area, and is now becoming increasingly popular as a gift.

Manabu Nishida of Nishida Orchard, who was researching mandarin oranges as a Kagoshima Prefecture employee, decided to go into farming to put what he learned to use in the field. Supported by his seniors, he is now focusing on the cultivation and popularization of Taishouki.

"They cost about 1,000 yen each, so they are mainly used as gifts. At our farm, we want people to see how the fruit is grown, so we offer harvesting experiences," says Nishida.

The signs that they are ready to be harvested are when the skin is firm and shiny, and a uniform orange color. The optional tour allows you to pick and take home up to three apples, so the two of them carefully assess them.

As it is a special variety that can only be found in Akune, Sato commented, "I want to send it to my parents' house." Sakakibara smiled and said, "I want to tell them that I chose it." Everyone can relate to the feeling of wanting to share something special with someone special when they come across something nice.

Nishida Orchard

"Sushi Taro Sushi" - Locals who've eaten their fill of fish rave about how delicious it is

Sushi restaurant Taro Sushi, located near the fishing port, serves a wide range of meals from set meals to kaiseki banquets, making it a place of relaxation for the local community. On the day we visited, it was bustling with locals.

The current owner of this 51-year-old sushi restaurant is Shintaro Ueno, the second generation owner. "We have one of the best varieties and freshest sushi in the country. It's a great environment for a chef who works with fish," he says, expressing his gratitude for being able to run a sushi restaurant in a fishing village for so many years.

This sentiment is apparent even in the food that is brought to the table. Freshly caught local fish is carefully prepared in each and every dish. The 6,600 yen multi-course meal comes with a small side dish, a platter of 12 kinds of sashimi, milt with ponzu sauce, grilled king prawns and yellowtail, a hot pot, chawanmushi, 10 pieces of sushi, and spiny lobster miso soup.

The dish that surprised them the most was shabu-shabu. "You'll probably get tired of eating sashimi, so please enjoy your favorite sashimi in shabu-shabu," Ueno said. Sakakibara was also surprised, saying, "I've never eaten so much sashimi that I got tired of it." They decided to try it right away, as they heard that white fish in particular goes well with dashi.

The lightly cooked fish melts in your mouth, and the sweetness of the fish and the delicious flavor of the broth fill your mouth. You can't help but smile. You can only enjoy dishes that make you happy and lift your smile at Taro Sushi. Please make a reservation before visiting, both for lunch and dinner.

Sushi restaurant Taro Sushi

Maruju Honpo's Satsumaage, made with traditional handcraft

The history of Satsumaage can be traced back to the Edo period, when minced fish was fried to improve preservation properties in the hot and humid climate of Kagoshima.

Fresh horse mackerel and lizardfish paste is usually mixed with starch as a binder, but Maruju Honpo uses tofu, making use of a method that was used in Akune homes. It is ground in a stone mill, shaped by artisans, and deep-fried until fluffy in 100% vegetable oil, and sold under the name of the local dish "tsukeage."

There are about 40 varieties in the lineup, with the top three being the basic "tsukeage," "corn tempura," and "gomoku age." They're delicious even when chilled, so they're perfect for satisfying your hunger during travels. The light, fluffy texture and lingering fish flavor are irresistible.

"A souvenir for my grandmother, and one for my family..." Choose your favorite flavor and take it home. In addition to this, there are many other original products such as rice crackers made by pressing seasoned minced fish before frying, and oden with a strong dashi stock.

Maruju Honpo Tsukeage Workshop

Akune, a place in Kagoshima that is known only to those in the know, has its own unique local virtues. The rich climate can be felt through food such as fish, citrus fruits, and potato shochu. The warmth of the people. The invisible power of this land may give energy to those who visit.

"The food was delicious, the air was good, and the people were kind. After the trip, I felt that it was full of the joy of 'discovering good things.' This is what Akunejikan is all about," said Sato. "Akune is not too active, but it has many exciting experiences that are unique to this place, and it has become a place I want to visit again with my parents," said Sakakibara. Both of them were completely captivated by Akune.

[Akunijkan] Experience the treasured life of the sea people and mountain people

This experience tour in Akune City, Kagoshima Prefecture includes safe, secure and healthy meals made with fresh ingredients, mainly seafood.

JALPAK offers a recommended plan that includes meals and activities in Akune City, Kagoshima Prefecture. We are also planning a special tour accompanied by the JAL Hometown Support Team, so don't miss this opportunity. For more details, please see the link above.

This optional tour is provided under the supervision and guidance of Dr. Hajime Fukuyama, Deputy Director of Fukuyama Internal Medicine at Ichihiro Medical Corporation, an infectious disease specialist and instructor at the Japanese Association of Infectious Diseases, so you can enjoy it safely and with peace of mind.

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