Japanese Restaurant Satsumaji Restaurant | Food | [Official] Kirishima Kokusai Hotel

A moment of bliss with Japanese delicacies and kaiseki cuisine

The restaurant is known for its beautiful presentation and delicate cooking methods using seasonal ingredients.
Enjoy the taste and beauty at the same time.

Dinner

Operating hours	18:00～21:00
Serving style	Japanese Kaiseki
place	Main building 1F

Miyama Kaiseki

Miyama Kaiseki (Autumn) <Menu (September-November)>

Appetizers

Eggplant and tofu, grilled eggplant, beef rolls, sweet potato and lemon, mushroom and wasabi salad, taro dengaku, saury simmered in plum sauce

Sashimi

Autumn-colored sea bream, amberjack, Akitaro

Lidded Dish

Autumn mackerel simmered in miso

grilled dish

Two-color grilled saury with yuzu sauce and roasted sea urchin

Flame-broiled food

Steamed Chami Pork (with ponzu sauce and sesame sauce)

Vinegared food

Autumn Mozuku with Yōrō-Style Dashi Sauce

Food

Salmon flakes and chirimen sansho pepper in ochazuke (rice with tea).

Pickles

Gourd and burdock root pounding

sweetness

Steamed chestnut yokan with fruit

The menu listed is valid until November 30, 2026, and will be replaced by a different menu from December 1st.
The images of the dishes are for illustrative purposes only.
Please note that the menu and dishes may change depending on the season and availability of ingredients.
We can only address inquiries regarding the eight major allergens (wheat, eggs, milk, peanuts, shrimp, crab, walnuts, and buckwheat) in relation to the contents Food.
Please contact the hotel directly by phone. [Main number: 0995-78-2621]
We cannot accommodate changes or requests made through the remarks section or comments at the time of booking, nor can we accommodate requests on the day of your reservation.

Miyama Kaiseki (Winter) < Course Menu (December to February)

Appetizers

Crab miso mousse with scallops and yuzu, gold leaf pine needle chicken matsukaze, snow crab jelly, and duck in white miso sauce.

Sashimi

Fukuyama Black Vinegar Yellowtail, Sea Bream, and Lean Meat

Lidded Dish

Rokuhaku Black Pork Simmered in Shochu with Sakurajima Radish

grilled dish

Grilled yellowtail with salt koji

Flame-broiled food

Chami Pork Mizore Hot Pot

Vinegared food

Kibinago (small fish) in country style Nanban

Food

Crab rice

Soup

Red soup stock

Pickles

Assortment of two dishes

sweetness

Anno sweet potato pudding

The menu listed is valid from December 1, 2026 to February 28, 2027, and will change to the spring menu from March 1st.
The images of the dishes are for illustrative purposes only.
The menu and dishes may change depending on the circumstances.
We can only address inquiries regarding the nine major allergens (wheat, eggs, milk, peanuts, shrimp, crab, walnuts, buckwheat, and cashews) in relation to the contents Food.
Please contact the hotel directly by phone at least three days before your stay. [Main number: 0995-78-2621]
We cannot accommodate changes or requests made through the remarks section or comments at the time of booking, nor can we accommodate requests on the day of your reservation.

Staying plan of Staying plan

*The photo is for illustrative purposes only.

Sansui Kaiseki

Sansui Kaiseki (Autumn) <Menu (September-November)>

Appetizers

Eggplant and tofu, grilled eggplant, beef rolls, saury simmered in plum sauce, Tamago-Gaki (Persimmon-shaped Quail Egg), Mushrooms Tossed with Wasabi, Candied Chestnut, Grilled Shrimp with "Momiji" Autumn Leaf Glaze

Soup substitute

Lobster and sea bream soup

Sashimi

Thinly sliced red snapper, amberjack, seared marinated mackerel, Akitaro

Flame-broiled food

Steamed Chami pork, Wagyu beef, and autumn vegetables (with black vinegar ponzu sauce)

Fried food

Tempura of autumn vegetables and Kirishima prawns (sweet potato, pumpkin, ginkgo nut, maple leaf-shaped gluten)

Vinegared food

Grilled pufferfish wrapped in green onions

Food

Five types of nigiri sushi (tuna, squid, white fish, egg, maki roll)

Soup

Red miso soup with eggplant and nameko mushrooms

sweetness

Two-color monaka (red bean paste, fresh cream, and candied chestnut) and autumn fruits

The menu listed is valid until November 30, 2026, and will be replaced by a different menu from December 1st.
The images of the dishes are for illustrative purposes only.
Please note that the menu and dishes may change depending on the season and availability of ingredients.
We can only address inquiries regarding the eight major allergens (wheat, eggs, milk, peanuts, shrimp, crab, walnuts, and buckwheat) in relation to the contents Food.
Please contact the hotel directly by phone. [Main number: 0995-78-2621]
We cannot accommodate changes or requests made through the remarks section or comments at the time of booking, nor can we accommodate requests on the day of your reservation.

Sansui Kaiseki (Winter) <Course Menu (December to February)

Appetizer

Crab miso mousse with seasoned vinegar

Appetizers

Herring roe with wasabi, whole shrimp simmered in soy sauce, gold leaf pine needles, beef simmered in soy sauce, chicken matsukaze, snow crab jelly, duck in white miso sauce, raw scallops with yuzu

Soup

Cod cheek meat in turnip puree

Sashimi

Fukuyama Black Vinegar Yellowtail, Medium Fatty Tuna, Seared Scallops

Flame-broiled food

Wagyu beef sukiyaki style

Steamed dishes

Steamed egg custard with crab sauce

sushi

Five kinds of sushi: lean tuna, squid, snow crab, egg, and negitoro roll.

Soup

Aosa seaweed red miso soup

sweetness

Sweet potato pudding, matcha bracken, fruit

The menu listed is valid from December 1, 2026 to February 28, 2027, and will change to the spring menu from March 1st.
The images of the dishes are for illustrative purposes only.
The menu and dishes may change depending on the circumstances.
We can only address inquiries regarding the nine major allergens (wheat, eggs, milk, peanuts, shrimp, crab, walnuts, buckwheat, and cashews) in relation to the contents Food.
Please contact the hotel directly by phone at least three days before your stay. [Main number: 0995-78-2621]
We cannot accommodate changes or requests made through the remarks section or comments at the time of booking, nor can we accommodate requests on the day of your reservation.

Staying plan of Staying plan

*The photo is for illustrative purposes only.

Junior menu (for elementary school students)

We can only address inquiries regarding the nine major allergens (wheat, eggs, milk, peanuts, shrimp, crab, walnuts, buckwheat, and cashews) in relation to Food.
Please contact the hotel directly by phone.
[Representative: 0995-78-2621]
We cannot accept changes or requests made through the remarks section or comments when making a reservation.

*The photo is for illustrative purposes only.
*Contents may change depending on the season and availability.

Kids Menu (for preschool-age children)

We can only address inquiries regarding the nine major allergens (wheat, eggs, milk, peanuts, shrimp, crab, walnuts, buckwheat, and cashews) in relation to Food.
Please contact the hotel directly by phone.
[Representative: 0995-78-2621]
We cannot accept changes or requests made through the remarks section or comments when making a reservation.

*The photo is for illustrative purposes only.
*Contents may change depending on the season and availability.

Enjoy a special time in a spacious private room with carefully prepared kaiseki cuisine incorporating locally produced ingredients.

Japanese cuisine chef Hiroyuki Sonoda

Beautiful scenery created by Japan's four seasons.
Precious times with loved ones.
We will treat you to delicious food and drinks.