Taking on the challenges of fermentation, koji, and sweet potatoes, the restaurant is expanding the possibilities of Kirishima Shuzo.

Aiming for dishes and services that can only be enjoyed here,
the tireless pursuit continues.

Kirishima black koji lunch, black curry, fermented potato salad, Miyazaki brand kinako pork simmered in amber...
The restaurant at Shochu no Sato Kirishima Factory Garden offers many original dishes that can only be found here, attracting not only locals but also tourists from far away.
Kazuki Kyogoku from the restaurant department and Hiroshi Uranami from the cooking department spoke to us about their thoughts on menu development and the facility.

It opened in July 1998 as a restaurant with attached craft beer brewing facilities. Since then, it has played the role of a branding facility where customers can experience Kirishima Shuzo's corporate activities, including not only shochu but also craft beer.
As stated in the company's stance that "Shochu culture is based on food culture," Kirishima Shuzo values the marriage of food and shochu, and is therefore constantly taking on new challenges in its restaurant business.

"We have our core identity as a shochu maker, and we believe that's what people expect from us. The key points change with each event, but the keywords for menu development―'fermentation,' 'koji,' and 'sweet potato'―remain constant."
Kyogoku spoke with a serious look in his eyes. Miyakonojo, home to the Kirishima Factory Garden, lies roughly midway between Miyazaki Airport and Kagoshima Airport. It is also a popular tourist destination known as Shochu no Sato, so not everyone is able to visit frequently.
"Of course, we want to convey our passion for shochu-making through our dishes. But we also want to create a mutually beneficial relationship for both the restaurant and its customers by delighting them with impactful tastes and presentations."
Kyogoku has come up with a variety of ideas for developing menu items.
Menus focused on fermentation, menus that consider the pairing with shochu, menus utilizing local products... New menu ideas are thought up from a variety of sources, including reading magazines and specialist journals, and visiting restaurants both inside and outside the prefecture. Menu development proceeds by discussing these ideas with other staff members, including Uranami.

"When I see the initial proposal, I sometimes think it's so absurd that there's no way it can be done," Uranami says with a laugh.
The popular lunch menu item, black curry, was also a menu item that gave them a headache. Curry is a popular staple, but it's difficult to differentiate it from others. After considering what embodies Kirishima Shuzo's identity, the idea of incorporating KIRISHIMA BEER emerged.
"We use a dark beer called stout in the preparation process, which gives it a rich, mellow flavor," says Kyogoku.
Uranami also paid particular attention to the visual presentation.
"It's common to put grilled vegetables on top, so I tried using raw vegetables. It gives the impression of a flower garden."
Menu development always comes with high hurdles, but the two seemed well aware that once they overcome these obstacles, a menu full of originality awaits.

During this interview, Kyogoku mentioned the term "spatial satisfaction." The nature of restaurants has certainly changed since the COVID-19 pandemic. The question now is whether the facility can evolve as a branding facility for Kirishima Shuzo while keeping up with the times.
"It's not just the taste of the food; the location, hospitality, and service all shape this space. We must elevate customer satisfaction through all these elements."
For example, they hold events such as the "Kiri no Kura Beer Garden" from May to September and the "Kiri no Kura Fermented Warm Buffet" in the winter, where they often unveil new and elaborate menu items.
"Menus that use fermentation and koji are not uncommon, so it's always a headache. Even when ideas come to mind, they don't always work out when tested. It's a cycle that repeats over and over again," says Uranami.
When developing the menu for the first Warm Buffet, it was not only about making use of fermentation, but also about how to express the warmth. They wanted to serve hot pot dishes using mushrooms, so they gathered mushrooms from all regions. Delicious and healthy. They hoped this hot pot would help people get through the cold winter.

"It was the first event I launched myself," Kyogoku reflected on the mistake from back then. “Even though I calculated carefully, the procurement costs ended up being high.” After numerous tasting sessions, they finally achieved their ideal mushroom hot pot. True to their aim, it made a big impact.
"We see events like the beer garden and warm buffet as opportunities to try new things. If something proves popular here, we'll extend it to lunch and dinner. That's why we're constantly trying to understand what our customers want and respond to them through these events."

When asked if there were any plans for a second location, Kyogoku shook his head.
"Our priority is to firmly establish ourselves in this region and build a loyal fan base. We don't consider this place finished yet. There must be more we can do. Right now, we're just focused on pursuing that."
Uranami added, "I'm still learning. The culinary world is constantly evolving. I want to be able to keep up with the trends and convey the appeal of fermentation, koji, and sweet potatoes."
"Shochu no Sato Kirishima Factory Garden" is a restaurant business run by a shochu manufacturer. However, it is not overly tied to tradition or history. It continues to seek out new forms together with the local community while keeping an eye on the times. That attitude and determination must be reflected in the unique cuisine and service found only here.
This place, expanding the new possibilities of shochu, is bustling with customers today as well.