CONTENTS
About KAI
Concept
Wood-fired Italian cuisine rooted in the local blessings of Izumi, Kagoshima
KAI is a restaurant located in the lush natural environment of Izumi, Kagoshima Prefecture, offering Italian cuisine centered around wood-fired cooking and locally sourced ingredients. Nearly all dishes in the course menu incorporate ingredients from Izumi, with a special focus on game meats and fresh vegetables cooked over wood fire to draw out their natural flavors.
While the culinary foundation is based on Italian techniques, the restaurant also integrates the local culture and climate into a creative, unique style.
Chef Kai Oya
From Tokyo’s top kitchens to his own culinary world in Izumi
Chef Kai Oya leads KAI. After training at Tokyo’s renowned Italian restaurant Fiocchi, he refined his techniques and sensitivity, later serving as head chef at the acclaimed Izumi-based restaurant No Name before opening KAI in January 2023.
Even during his tenure at No Name, Chef Oya attracted attention nationwide with his inventive Italian cuisine. At KAI, he brings that experience to new heights, offering an evolved and refined dining experience.
Restaurant Recognition
A rising Italian restaurant drawing nationwide attention
KAI has received high praise on gourmet platforms such as Tabelog. Most notably, it was awarded the Bronze Prize in the Tabelog Award 2025, announced on January 29, 2025.
This recognition reflects the restaurant’s excellence in wood-fired cuisine using Izumi’s local ingredients, as well as Chef Oya’s outstanding technique and creativity.
Dining Prelude
Exterior & Entrance
The restaurant features a minimalist, modern exterior with raw concrete walls and a modest sign—creating the atmosphere of a hidden retreat for adults.
Dining Space
The interior blends natural wood warmth with modern design. It features six counter seats in front of an open kitchen, allowing guests to watch the cooking process up close. A dedicated wood-fired grill stands in front of the counter, where the chef directly controls the fire, emphasizing charred aromas and rustic flavors.
The silver cutlery and simple napkins enhance the refined ambiance. Even the menu itself, printed on high-quality paper, reflects the restaurant’s core concept.
Menu Presentation
KAI’s menu presents only combinations of ingredients, inviting guests to imagine the dish before it arrives—enhancing the surprise and emotional impact of each course.
The minimalist design and elegance of the menu heighten the anticipation of the meal to come.
Starter Drink Pairings
KAI offers not only wine pairings but also tea pairings, carefully curated to match the flavors of each dish. These selections are ideal for guests who prefer non-alcoholic options or those seeking more delicate flavor harmonies.
Tasting Menu Highlights
Leafy Greens / Nori / Sea Cucumber
A refined amuse: tart made with oil-marinated grilled nori, vinegar-marinated red sea cucumber, and Kyoku Tomatoesfrom Suenaga Farm in Izumi.
The contrasting textures—crunchy sea cucumber, umami-rich nori, sweet-and-sour tomatoes, and a savory tart base—combine into a beautifully inventive composition.
Satsuma Red Chicken
An imaginative take on Vitello Tonnato—a Piedmontese classic—using Satsuma red chicken marinated with a white fish sauce.
Served with roasted beet purée and simply seasoned local vegetables, the dish emphasizes ingredient quality.
The wood-fired beets are especially notable for their deep sweetness and char, offering contrast against the fresh crunch of vegetables.
Spanish Mackerel / Grilled Leek / Radish
Line-caught Spanish mackerel is cooked to perfection over wood fire—its skin crispy, the flesh nearly raw, highlighting its rich fat.
Accented with capers and red radish, the dish also features grilled leek and mustard, delivering layered textures and complex flavors.
The second bite, combining grilled leek and mustard, brings deeper sweetness and smokiness to the fish.
Onion / Banpeiyu Citrus
A panna cotta balancing sweetness, bitterness, and umami.
Its creamy texture is enhanced by the bittersweetness of Banpeiyu citrus.
Topped with powdered leek oil for added aroma and depth.
The wood-fired grill was introduced through a crowdfunding campaign and embodies both the chef’s dedication and the support of the local community.
Made with whole wheat flour from nearby Kirishima, the house bread is wood-fired to achieve a crisp exterior and fluffy interior.
Its smoky aroma and rich flavor pair beautifully with the dishes.
Squid /Kiwami Tomato
Handmade tortelli filled with homemade ricotta and milk from Izumi, paired with almond and tomato sauce.
Fresh mint and parsley—grown in the chef’s own garden—are kneaded into the dough.
Suenaga Farm’s Kyoku Tomatoes retained a strong acidity this year, which was left unaltered in the sauce—perfectly complementing the richness of the cheese and the chewy pasta.
Purple Yam / Kumquat / Duck
One of KAI’s signature dishes.
Natural duck offal is stewed in red wine and spices, served over purple yam polenta. Garnished with roasted kumquats, crispy black cabbage, and balsamic vinegar.
Finished with shaved Italian dark chocolate, lending an orange peel–like cacao aroma and complexity.
A bold and confident highlight of the course.
Wild Duck / Wood Fire
The main dish features wood-grilled wild duck breast with wood-fired carrots, fresh black pepper, mustard, and salt.
The flavor of the duck, enhanced by smoky aroma and expert fire control, is deeply satisfying.
The sweet roasted carrots and simple condiments elevate the dish’s contrast and sophistication.
Cauliflower
A cacio e pepe–style pasta using Mancini spaghettoni and a creamy cauliflower purée.
Despite its richness, the dish contains no dairy—its smoothness comes entirely from the cauliflower, with cheese-like umami layered in.
Desserts & Finale
Strawberry
A refreshing granita made from Izumi strawberries with balsamic vinegar—cleansing the palate after the rich main courses.
Shiranui Orange
A dessert pairing the citrus brightness of Shiranui with intense Italian dark chocolate.
Featuring a house-made orangette-style garnish made from 100% Shiranui for a complex sweet-bitter-acidic balance.
Egg / Brown Sugar / Marsala
A signature dessert of KAI.
A classic firm custard pudding enhanced with mellow brown sugar and Marsala-infused caramel sauce.
Rich yet clean, it leaves a lasting final impression.
Summary & Reflections
Italian cuisine inspired by wood fire and Izumi’s bounty
KAI’s courses showcase the art of fire, the richness of Izumi’s ingredients, and the chef’s refined sensibilities.
Each plate delivers thoughtful combinations and vivid contrasts in texture, aroma, and flavor.
This was my second visit, and once again I was deeply impressed.
Beyond the precision of each dish, I sensed a deepening evolution in the chef’s technique and vision.
Even on repeat visits, new discoveries await—further affirming KAI’s singular worldview.
Rooted in ingredient integrity and expert wood-fired technique, KAI’s cuisine is both dynamic and refined—leaving a lasting impression and revealing why food lovers from across Japan make the journey.
Reservations & Access
Reservation Method
Reservations can be made through KAI’s official LINE account.
Access Information
Address:
50-19 Showa-cho, Izumi City, Kagoshima 899-0202, Japan
Nearest Station:
JR Izumi Station
– Approx. 5-minute walk from the station
Parking:
Available in front of the restaurant
Here’s your guide to enjoying a journey to KAI.
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