Sushi Madoka Tenmon-kan Takapura

In the bustling streets of Tenmonkan, we found a kaiten sushi restaurant that was still open even though it was a bit late and the Japanese tend to eat early. The sushi was very fresh and delicious. The chefs gave us some great recommendations and prepared the sushi for us on the spot. It was a fantastic and personal experience with the chefs, unlike the impersonal chains of kaiten sushi in other places. As a curiosity, in Kagoshima they usually use a sweeter type of soy sauce when cooking, which is different from the rest of Japan. This also applies to sushi restaurants, where you can choose between regular soy sauce or the sweeter one typical of Kagoshima for dipping the fish. Of course, we chose the one from Kagoshima.

In the bustling streets of Tenmonkan, we discovered a sushi conveyor belt restaurant that was still open despite the late hour, which was unusual as the Japanese typically eat earlier. The sushi was incredibly fresh and delicious. The chefs provided us with excellent recommendations and prepared the sushi right in front of us. It was a personalized and intimate dining experience with the chefs, unlike the impersonal atmosphere of chain sushi restaurants in other places. Interestingly, in Kagoshima, they use a sweeter type of soy sauce compared to the rest of Japan. At this sushi restaurant, they offered us the choice between regular soy sauce and the sweeter, more typical Kagoshima soy sauce to accompany the fish. We opted for the Kagoshima soy sauce, of course.