Introducing Kitchen Seriguchi

Hello, everyone!
This is Ginjirou, writer for SaruKuma.

The restaurant I’m featuring today is “Kitchen Seriguchi,” tucked away in Kashima Town, Kamimashiki District, Kumamoto Prefecture.

One of my mom-friends raved about this place, telling me “You absolutely have to try their incredibly elaborate, delicious cooking.”
I’d had it on my radar for ages but never quite made it — until now.
A large signboard along the road makes it easy to spot.

The exterior has a charmingly nostalgic feel, complete with open-terrace seating outside.
Knowing how popular it is, I aimed for opening time and walked in at 11:30 a.m.
It turned out the restaurant had recently been featured on TV, and even at the very moment doors opened, it was already packed with reservations. I was lucky to snag a seat at all!The open kitchen is visible to the right as you enter.
There’s also an impressive wine cellar — anticipation rising!
A counter faces the kitchen, with traditional tatami seating in the back.
The entire space glows with the warmth of natural wood — bright and welcoming.
To the left, you’ll find tables and a horigotatsu (sunken-floor) tatami section.
Seasonal flowers brighten every corner — it’s a wonderfully calming space.

Kitchen Seriguchi — Recommended Menu

Trying to contain my excitement, I asked the staff for a recommendation.
“Please try our Shunshoku Seriguchi Lunch (¥2,090), which comes with a 9-piece appetizer plate!” they said — and I happily ordered it.
You choose your main, and I went with the Japanese-style bouillabaisse with seasonal vegetables and seafood.
First to arrive: a velvety cauliflower soup and a striking salad topped with crispy fried burdock root.
One sip of the soup, and the gentle sweetness of cauliflower fills your mouth with mellow warmth.

The salad surprised me with the sheer variety of vegetables — and every single one was crisp and fresh.
The crunchy fried burdock added a delightful textural contrast. It’s the kind of salad where you can taste the chef’s care in every bite.
Next came the 9-piece appetizer plate.
Beautifully arranged, each dish was prepared with a different cooking technique — and seasonal vegetables stole the show.
Every little dish clearly had thought put into it, and they were all delicious. But if I had to pick one favorite, it’d be the chayote (hayatouri) dressed in yuzu miso, bottom left.
Growing up in the countryside, I’d eaten chayote before, but only thought of it as “a mild vegetable for shallow pickling.” (Sorry, chayote!)
But! The chayote here was wonderfully sweet, melting in my mouth with deep, rich flavor — a true star of the plate. It’s amazing how a skilled chef can transform a humble ingredient.

Most of the vegetables here are organic, grown by the owner’s parents in Yamato Town — meaning every single appetizer carries the heart of the people who grew and cooked it.
Honestly, I wanted second helpings of every single one!
※Since they use seasonal vegetables, the chayote may not be on the menu when you visit — apologies in advance!
And now — the main event! The Japanese-style bouillabaisse with seasonal vegetables and seafood.
First, I was floored by how lavish it looked.
In my mind, bouillabaisse is tomato-red — but this Japanese version had a beautiful golden hue and a fragrant miso aroma.
The color of the broth shifts depending on the type of swimmer crab and other ingredients used, capturing the flavor of the season in each bowl.
Look at that magnificent prawn!
And from another angle — swimmer crab and a clam of jaw-dropping size!
Plus large scallops, baby clams, squid, sea bream, Chinese cabbage, taro, sweet potato, tomato, broccoli — the bowl was overflowing with seafood and vegetables.
Even the more challenging-to-eat ingredients were thoughtfully pre-cut, so I could enjoy every morsel of crab and prawn neatly.

That kind of attention to detail really moved me.
A cool slice of fresh tomato among the hot seafood and vegetables provided a perfect counterpoint — light yet richly flavorful. Pure happiness in a bowl!
The broth, deeply infused with seafood essence, was so good that I almost finished it before the staff reminded me: “Try changing the flavor halfway through with our yuzu kosho from Oita — it’s a whole new experience.”
Served with a small portion of multigrain rice, the meal hit just the right balance — completely satisfying.

My one regret? I couldn’t drink alcohol (lol).
“This would pair so well with white wine!” I kept thinking — but I was driving today.
Next time, I’m getting someone else to drive so I can enjoy it with wine.

Japanese yet international.
The slightly mysterious appeal of this popular cuisine traces back to the chef’s eight years of training abroad, followed by stints at ryokan inns in Kurokawa Onsen and Yufuin.
Apparently, former kitchen staff still come back searching for “the chef’s old flavors.”
A bouillabaisse where the broth is rich yet the individual ingredients still shine — I’d never tasted anything quite like it.

The dish isn’t strictly limited in quantity, but as it gets colder, it sells fast — so it can run out depending on the time you arrive.

Dessert was cassis sorbet with seasonal fruits.
Not overly sweet — just clean, natural flavor letting the fruit speak for itself. Delicious.

What a thoroughly satisfying course, all for ¥2,090 with the main I chose.
A bit pricier than your average lunch, sure — but it delivered far more joy than the price tag would suggest.
Next time, I’m definitely trying a different main.
Gochisousama — what a feast! ♪

This time’s menu leaned slightly grown-up, but there are kid-friendly options too.
The staff seems happy to accommodate surprises and menu adjustments as well.
They were genuinely lovely people who told me, “We’ll do whatever we can to help.” Just give them a call when reserving and ask.

I got lucky as a walk-in — but trust me, you should book a table by phone.

◇◆◇ Kitchen Seriguchi Menu ◇◆◇
～Lunch Menu～
★ Shunshoku Seriguchi Lunch — 9-Piece Appetizer Plate
Salad, soup of the day, seasonal 9-piece appetizer plate, your choice of main, house-grown Hinohikari rice, dessert and drink
<Choose your main>
◎ Japanese-style bouillabaisse with seasonal vegetables and seafood — ¥2,090 (tax incl.)
◎ Grilled red chicken (tomato sauce or house vegetable miso) — ¥2,090 (tax incl.)
◎ Hand-formed 100% Aso Akaushi beef hamburger steak (demi-glace or sautéed onion & red wine sauce) — ¥2,090 (tax incl.)
◎ Grilled bone-in spare ribs — ¥2,750 (tax incl.)
★ Anytime Lunch — 3-Piece Appetizer
Salad, soup of the day, seasonal 3-piece appetizer plate, your choice of main, house-grown Hinohikari rice, dessert and drink
<Choose your main>
◎ Japanese-style bouillabaisse with seasonal vegetables and seafood — ¥1,760 (tax incl.)
◎ Grilled red chicken (tomato sauce or house vegetable miso) — ¥1,760 (tax incl.)
◎ Hand-formed 100% Aso Akaushi beef hamburger steak (demi-glace or sautéed onion & red wine sauce) — ¥1,760 (tax incl.)
<Drinks: coffee, rooibos tea, hojicha, iced coffee, iced rooibos tea, iced hojicha>
※ +¥100 for freshly ground cappuccino or espresso. +¥300 to upgrade to premium dessert (tiramisu imported directly from Italy).
★ Reward Lunch
Prosciutto salad with house-made Caesar dressing, soup of the day, seasonal 9-piece appetizer plate, your choice of main, house-grown Hinohikari rice, combination dessert and drink
<Choose your main>
◎ Beef cheek braised in tomato miso — ¥2,970 (tax incl.)
◎ Grilled seasonal wild white fish and seafood — ¥3,190 (tax incl.)
★ Adult Lunch
Prosciutto salad with house-made Caesar dressing, soup of the day, seasonal 9-piece appetizer plate, main: Kumamoto Akaushi Sirloin Steak, house-grown Hinohikari rice, combination dessert and drink — ¥3,850 (tax incl.)
☆☆ For families with children ☆☆
★ Mozzarella & tomato pizza — ¥880 (tax incl.)
★ Single-item options like hamburger steak available — from ¥1,100

～Dinner Menu～
★ Ladies’ Course — ¥3,600 (tax incl.)
★ Premium Ladies’ Course — ¥4,950 (tax incl.)
One drink of your choice, salad of the day, the 5-senses 9-piece appetizer plate, chef’s choice main, combination dessert and coffee
★ Chef’s Omakase Course (minimum 2 guests)
◎ ¥3,900 (tax incl.) ◎ ¥5,500 (tax incl.) ◎ ¥8,800 (tax incl.)

You can also purchase the house-made dressings, chef-curated specialty goods, and the prized yuzu kosho from Oita right at the restaurant.

Around this time of year, they take reservations for New Year’s osechi boxes and hors d’oeuvres assortments.
The handcrafted hassun-size and tiered osechi boxes are limited in number — give them a call if you’re interested!

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Frequently Asked Questions

※ Information accurate at the time of reporting. Prices and hours may change. Please confirm before visiting.