
Buffet Kirishima Yukemuri Terrace
A buffet trip where you can enjoy local flavors
Dinner
A buffet with around 90 different dishes made using the bounty of Kagoshima's Kirishima region, including black pork, vegetables, and seafood.
We also have a live kitchen, dessert corner, and kids' menu.
Operating hours | Dinner (Two-part rotation system) Part 1: 17:30-19:30 (120 minutes) Part 2: 19:30-21:30 (120 minutes) *Last drink orders: 15 minutes before the end of each session |
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Serving style | Japanese and Western buffet |
place | Main building 3F |

Live Kitchen
Share the moment when deliciousness is born.
We cook and serve freshly made dishes right in front of our guests, including steamed Steam, seasonal fish tempura, beef steaks, and pizza baked in an oven.

Hot springs and steam Steam
The menu includes steamed Satsuma black pork and Kagoshima vegetables in a Hot springs steamer, as well as dim sum.
The Hot springs steamed eel rice, packed tightly into a masu, uses the sauce from Miyazaki's popular eel restaurant, Kaiun.
It is served in a small bamboo steamer, so please enjoy it at your table.

Dessert buffet corner/kids menu
For dessert, we have matcha mousse made with Kirishima tea, pudding made with brown sugar from Amami Oshima, and soft serve ice cream. We also have a delicious kids' menu for children.

Legendary shochu such as Moriizo and Maou
We have it available.
All-you-can-drink course
All-you-can-drink alcohol | 2,300 yen per person (tax included) |
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All-you-can-drink shochu | 980 yen per person (tax included) |
With our all-you-can-drink course, you can enjoy your favorite drinks to your heart's content, including draft beer, cocktails, sake, wine, and more.
If you would like to enjoy Kagoshima's unique shochu, we recommend the all-you-can-drink shochu option.

The deliciousness of Kagoshima and Kirishima spreads,
Buffet breakfast
A Japanese and Western buffet with approximately 70 different dishes.
In the live kitchen, you can enjoy freshly prepared dishes such as local Kagoshima vegetables and steamed black pork Hot springs, satsumaage, and egg dishes.

We strive to create menus that respect the seasons, such as elegant and light dishes in the spring, refreshing and invigorating flavors in the summer, warm and flavorful dishes in the fall, and warm and rich dishes in the winter. We listen to our customers' opinions and serve Food every day with gratitude.
Executive Chef Fukumoto