Western-style restaurant opens in Kagoshima – Expanding possibilities of beef bone broth

Hamburger steak with pasta Napolitana

Hirakawa Yoshoku Daimon, a western-style restaurant, opened in Hirakawacho, Kagoshima City, on October 27. It is owned by Menya Aburaya, a ramen restaurant well known for its Gyukotsu Baitan, or beef paitan, ramen based in Usuki.

Takayuki Matsuzaki, the president, opened the restaurant with the intention of “expanding the possibilities of beef bone broth.” Its demi-glace, an essential ingredient in Western cuisine, is made by simmering beef bone broth and plenty of vegetables for three days, and hamburgers are made “fluffy” by kneading beef bone broth into them.

Kentaro Motoyama, an Italian chef with 26 years of experience, is in charge of the kitchen. Motoyama had to close his restaurant due to the pandemic. He later opened a mobile curry shop, Curry Journey, but it came to an end as a result of motor trouble. Matsuzaki said, “I named the restaurant ‘Daimon (大門),’ meaning ‘a great gate,’ because I wanted it to be a great beginning for Mr. Motoyama.” The restaurant has three tables for two people, one table for four, one tatami table for four, and three seats at the counter. The staff tiled the eye-catching walls themselves.

The menu includes Daimon Hamburger Steak (800 yen), Omelet Rice (750 yen), Pasta Neapolitana (700 yen), Demi-glace Omelet Rice (900 yen), and Hamburger Steak with Pasta Napolitana (1,300 yen). For the 200-gram Daimon Steak (1,500 yen), the restaurant uses Chuck flap, cooked at low temperature “to make it meaty and tender.” The signature dessert is Daimon Pudding (250 yen).

Matsuzaki added: “I would be happy if our restaurant helps energize Hirakawacho. We want to make this a place where people want to stop by when going to places like Hirakawa Zoo, Ibusuki, or Taniyama Aeon Mall.”

Opening hours: 11:00 a.m. – 2:30 p.m. and 5:30 p.m. – 8:00 p.m. Takeout is available with prior notice.