YAKINIKU SUI-JIN

Q&A

Yakiniku Sui-jin owner Maesako Naoto tells us all about the secret of yogan-yaki

WHAT IS YOGAN-YAKI ANYWAY

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YOGAN

It's grilling meat on a plate of solid lava. The lava plates don’t need cooking oil and naturally release far infrared radiation when heated. This means there is very little smoke, and the ingredients don’t stick to the plate.

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Because the natural oils in the meat are used for cooking it is essential to use only the highest quality produce. It’s a simple way of cooking, but the quality of Kagoshima produce speaks for itself.

WHAt MAKES

INGREDIENTS GREAT

KAGOSHIMA

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KUROBUTA

The quality of ingredients here is among the best in Japan and we wanted to introduce the amazing kurobuta pork and wagyu beef from this region to the people of the world using lava plates from Sakurajima.

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Tenmonkan has given me so much, I feel I want to repay the debt, and providing delicious local food is one way I can bring a little joy to both locals and visitors to Kagoshima.