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Berkshire pork raised on sweet potatoes, fried in whisper-light panko. Kurokatsutei’s lunch sets are the local consensus pick — expect a short, fast-moving line.
Kagoshima raises more black Berkshire pigs than anywhere in Japan, a breed brought to Satsuma from England in the 19th century and fed here partly on sweet potato. The fat sets firmer and sweeter than ordinary pork, which is why the local tonkatsu is cut thick and served with a knife rather than pre-sliced.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
The Berkshire tonkatsu most visitors are sent to, by Kagoshima-Chuo Station. Cut thick and served with a knife.
Open in Google MapsWhere locals goTonkatsu Kawakyuとんかつ 川久An older Tenmonkan house that locals name before the station shops.
Open in Google MapsClosest to the berthAjimori吾愛人 本店Kagoshima cooking generally rather than katsu alone, and long enough established to be a safe bet.
Open in Google MapsEach of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.
Each of these still lands you back aboard with the hour to spare.
4 hr for bothThirty minutes at strolling pace past the stone walls of the samurai quarter, narrated by the runner.
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4 hr 30 min for bothThe fish cakes every Japanese supermarket imitates, eaten warm at the source.
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5 hr for bothThe original “polar bear” shaved ice — condensed milk, fruit, a face you will photograph before you eat it.
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