“We Came For Vows, We Stayed For Memories.”
Traveling from Fukuoka Airport to Kumamoto (Sakuramachi Bus Terminal) by highway bus is one of the most straightforward ways to connect the two cities. At Fukuoka Airport, the bus boarding points are located right outside the Domestic and International Terminals on the 1st floor, clearly marked as “Fukuoka Airport Bus Stop” (福岡空港バス停).
The kiosks are conveniently located and make it easy for travelers to secure their seats before boarding.
Tickets can be purchased at the bus ticket kiosk, priced at JPY 2,500 per person for a one‑way journey. Buses depart regularly throughout the day, roughly every 30–40 minutes, so it’s easy to catch one without long waits. The trip is smooth and scenic, carrying you from Fukuoka’s urban sprawl into Kumamoto’s calmer rhythm, and it sets the tone for the rest of your stay — practical, efficient, and rooted in everyday Kyushu life.
When the bus finally arrived, the captain checked our tickets and welcomed us aboard with polite efficiency. Seating was on a free‑seating basis, so we could choose any spot we liked. Boarding the highway bus from Fukuoka Airport to Kumamoto felt simple and well‑organized, with clear instructions and a reassuring sense of order. Before stepping inside, larger suitcases were stowed neatly in the compartment beneath the bus, guided by the driver, while smaller bags could be carried onboard.
Inside, the atmosphere was calm and comfortable. The seats reclined easily, with footrests and overhead racks for personal items, making the ride pleasant even for a longer journey. As the bus pulled away, the scenery shifted from Fukuoka’s busy urban streets to the rolling countryside of Kyushu, offering a smooth ride and glimpses of Japan’s natural charm.
We purchased the card at the ticket office located on the second floor of Sakuramachi Mall. The card itself does not have a strict expiry date, but like most IC cards in Japan, it may deactivate after long periods of complete inactivity—something easily avoided by using or recharging it occasionally. With its cheerful Kumamon design and practical convenience, it becomes both a useful travel tool and a charming keepsake from Kumamoto.
This is the facade of Koko hotel standing right above Sakuramachi mall and bus terminal.
KOKO Hotel Premier Kumamoto blends sleek modern design with unbeatable convenience, right inside Sakuramachi Mall. Sitting directly above the bus terminal, it makes arriving from Fukuoka Airport effortless — you step off the highway bus and find yourself in the lobby within minutes. The location is its greatest strength: connected to Shimotori and Kamitori shopping arcades, within walking distance of Kumamoto Castle, and surrounded by restaurants, cafés, and department stores. Staying here places you at the very heart of the city’s rhythm, where transport, shopping, and sightseeing converge. Rather than feeling tucked away, the hotel is woven seamlessly into downtown life, making it an ideal base for travelers who want to immerse themselves fully in the city.
The hotel’s main lobby sits on Level 14. Right here, where Mrs. Lee and Cindy were standing, is the entrance — from this point, guests take the lift up to reach the lobby.
After checking in for our three rooms, the staff kindly guided us to a set of shelves where guests could collect their toiletries — even skincare products were thoughtfully provided. It was a small but considerate touch that made us feel well taken care of.
It wasn’t just a photo opportunity — it felt like a warm welcome, a playful reminder that we had truly arrived and were part of the city’s vibrant atmosphere.
The Daily Breakfast
Across several mornings, I noticed that many of the breakfast dishes were repeated with slight variations each day.
From this elevated setting, a simple morning meal becomes a memorable experience, framed by sweeping views of the castle’s stone walls and turrets against the skyline.
The buffet itself is hearty and beautifully presented, blending Japanese and Western flavors. Mornings are calm and bright, with large windows pouring in natural light, creating a refreshing atmosphere. Guests often remark on the freshness and variety, noting that the breakfast feels more refined than the typical business hotel spread.
Dining here feels indulgent yet atmospheric, the perfect way to start the day with both grandeur and a sense of connection to Kumamoto’s history.
On our walk to the first lunch venue, the Kumamoto tram appeared for the first time—sleek, quiet, and full of charm. Gliding past with its polished exterior, it felt like a moving snapshot of the city, blending everyday convenience with a touch of nostalgia. That brief encounter captured Kumamoto’s rhythm perfectly: relaxed, welcoming, and alive.
Suganoya Ginza Street
One of the renowned restaurants here thar is specilaise in basashi (horse meat sashimi) restaurant in Kumamoto, tucked away on the second floor of the Daiwa Roynet Hotel Kumamoto Ginza-dori.
The shop has a refined yet welcoming atmosphere, with seating for around 55 guests split between counters and tables. The layout is designed to balance intimacy and openness — counter seats let diners watch chefs prepare delicate cuts, while tables provide a comfortable setting for groups.
Horse meat cuisine is central to Kumamoto’s food culture, making it a must‑try when visiting. The tradition began over 400 years ago under warlord Kato Kiyomasa, and has since evolved into a proud local specialty. Kumamoto refined the breeding and preparation methods that allow horse meat to be enjoyed safely in many forms — raw basashi, grilled, stewed, or simmered in hot pots. While other regions serve horse meat occasionally, only Kumamoto embraced it as a cultural symbol, turning it into the city’s signature cuisine and a defining experience for visitors.
In Kumamoto, basashi is considered safe because the meat is handled under extremely strict standards — but “no parasite at all” is not a phrase Japanese producers use. Instead, they focus on controlled sourcing, rapid processing, and strict hygiene to minimize risk. Basashi is treated with exceptional care in Kumamoto, and several layers of safety practices work together to make raw consumption possible.
Horses themselves carry a lower parasite risk than many other animals, thanks to their controlled diets, cleaner environments, and naturally lower fat content, which reduces places where parasites typically lodge. While this doesn’t mean the risk is zero, it is significantly lower compared to pigs or wild game.
Dining on horse meat shabu-shabu in Kumamoto is not only about taste but also about embracing a local tradition that elevates horse meat into a refined, celebratory dish — one that locals take pride in and visitors remember as a rare specialty unique to the city.
In short, it’s a distinctive hotpot experience that captures Kumamoto’s culinary identity and leaves a lasting impression on anyone who tries it.
Garnishes of fresh strawberry, glossy black beans, a soft dollop of whipped cream, and a sprig of mint added both color and subtle flavor accents. The overall taste was restrained and elegant: light, not overly sweet, and cleansing after the richness of the shabu-shabu, leaving a calm, refined finish that perfectly matched Kumamoto’s thoughtful dining style.
After enjoying a satisfying lunch at Suganoya Horse Meat Cuisine, the five of us set off with cheerful spirits and took a short stroll toward the nearby shopping arcade.
Kamitori (上通), Shimotori Arcade (下通り) & Sunroad Shinshigai (新市街)
The shopping arcades of downtown Kumamoto form a vibrant trio, each with its own personality yet seamlessly connected under a canopy of glass and light.
Its high arched ceiling, inspired by Paris’s Musée d’Orsay, skylights, and warm hardwood flooring give it a distinctive, modern character, while festivals and performances keep its youthful pulse beating strong. Just steps away, the Kamitori Arcade offers a quieter, more refined counterpart, often called Kumamoto’s “cultural arcade.” Built in the same era, it emphasizes a calmer daytime rhythm with bookstores, galleries, and cafés, making it a haven for art lovers and leisurely strolls.
Together, these three arcades form the beating heart of Kumamoto’s urban life—where history, shopping, nightlife, and culture converge under one continuous roof.
Okada Coffee in Kumamoto has been a cornerstone of the city’s café culture since its founding in 1945, giving it more than eighty years of continuous history and making it one of the region’s most enduring kissaten.
Access to the main store is by stairs, as there is no dedicated lift, which adds to its old-school character but may limit convenience.
Its star items are the meticulously roasted and brewed coffees, which embody the traditional Japanese approach to coffee craftsmanship, alongside elegant cakes and sweets that pair perfectly with the drinks.
The layout of the store, located on the second floor in Kamitoricho, is classic and refined, with wood accents, warm lighting, and seating designed for lingering conversations, creating an atmosphere that feels both nostalgic and timeless.
The crew is known for their professional, attentive service, guided by a philosophy of protecting a “discerning mind” through quality and tradition, which has helped sustain the café’s reputation across generations.
Henri Charpentier is a celebrated patisserie brand that began in Ashiya near Kobe in 1969, known for blending French pastry traditions with Japanese refinement. At the Kumamoto Tsuruya Mall outlet, located in the basement floor of the department store, the boutique offers a polished yet inviting atmosphere. It’s a place where locals and visitors alike stop to pick up beautifully packaged sweets, whether for gifting or for indulging in a little luxury. The store stands out as a destination that combines elegance with accessibility, right in the heart of Kumamoto.
Katsuretsu Tei Shinshigai
This tonkatsu restaurant is a long‑standing tonkatsu restaurant in Kumamoto, first opened in 1973, and it has since become a local institution. Its concept is simple yet refined: to serve premium Kyushu pork cutlets fried to perfection, with a crisp golden coating that locks in juiciness. The restaurant emphasizes freshness and regional sourcing, ensuring that each dish reflects the quality of Kumamoto’s produce. Located in the bustling Shinshigai arcade, it blends everyday accessibility with a reputation for excellence.
The starters at this restaurant were a delightful prelude to the meal. The preserved green vegetables stood out — savory, slightly tangy, and deeply satisfying; they quickly became my favorite - the whole jar is on the table - free flow for diners.
The actual starter that was served after order was the colorful pickled vegetables that were crisp, well‑flavored, and refreshing with every bite. Each variety carried its own balance of tang and crunch, making them a lively contrast to the richness of tonkatsu.
The first bite greets you with a crisp, golden crust that crackles cleanly, never heavy or oily. That crunch is sharp yet delicate, setting the stage for what lies beneath.
Once past the breading, the pork reveals its juiciness — tender fibers that yield effortlessly, releasing a savory richness. The meat feels almost airy, soft enough that your teeth glide through without resistance. It’s hearty but refined, the kind of texture that makes you pause mid-bite.
As the flavor lingers, the pork seems to melt in the mouth, leaving behind a warm, buttery finish. The sharp mustard and cool cabbage heighten the sensation, balancing indulgence with freshness. It’s the kind of dish that doesn’t just satisfy hunger but leaves a memory of crispness and melt-in-the-mouth luxury.
By day, Sunroad Shinshigai is bright and bustling — clear signage, steady crowds, and a practical, energetic rhythm.
By night, it shifts into spectacle — neon lights glowing, colors pulsing, and a slower, more leisurely crowd soaking in the atmosphere.
Sakuramachi Bus Station is the heart of Kumamoto’s transport network, a bright and modern terminal that makes arriving and departing the city feel effortless. When we arrive in Fukuoka Airport, the highway bus will bring us directly here, dropping us right inside a lively complex filled with shops, cafés, and wide, comfortable walkways. It’s clean, well‑signed, and easy to navigate, so even after a long journey we can move smoothly from the bus platform into the mall or toward our hotel nearby.
The atmosphere of the bus ride is calm and orderly: passengers board smoothly, settle into their seats, and the bus glides through the streets with punctual precision. Large windows frame views of Kumamoto’s mix of modern buildings and glimpses of greenery, so even a short ride feels connected to the city’s rhythm.
It’s reliable and efficient, yet softened by those small, endearing details — the friendly mascot posters, the polite drivers, and the cozy seating — making everyday travel feel welcoming rather than routine.
The Kumamoto city bus is compact, modern, and endearing in its design. Its white body is brightened by playful blue and yellow geometric patterns, giving it a cheerful personality that stands out on the street.
It’s not just transport; it feels like a small slice of Kumamoto’s personality on wheels: approachable, colorful, and efficient. Riding it connects you to the city’s rhythm, whether you’re commuting through the urban core or heading toward scenic outskirts.
Kumamoto Castle Inari Shrine (熊本城稲荷神社)
This shrine is indeed dedicated to Inari, the Shinto deity of prosperity, harvests, and household safety, with foxes serving as the deity’s messengers rather than gods themselves. Established in 1588 by Katō Kiyomasa as the guardian shrine of Kumamoto Castle and its castle town, it has been a place of worship for more than 400 years. The shrine enshrines sacred fox guardians, including a revered white fox known as Shirohige-san, which is believed to bring good fortune in business and everyday life. Vermilion torii gates mark the entrance, and the atmosphere blends the grandeur of the castle grounds with the spiritual traditions of Inari worship. Festivals such as the Hatsu Uma Taisai in February draw crowds who pray for prosperity and protection, while charms and fortune slips unique to the shrine—like water fortune-telling and white fox amulets—add to its character. Even without entering deeply, standing before its gates connects you to Kumamoto’s layered history, where castle heritage and fox guardian devotion intertwine.
This is a shimenawa (注連縄), not another type of torii gate. It’s a thick sacred rope stretched between two bamboo poles, adorned with white paper streamers called shide (紙垂). In Shinto practice, the shimenawa marks off a purified or holy space, setting it apart from the everyday world. Its presence signals that the area beyond carries spiritual significance and is protected by divine power.
A red torii gate (鳥居) is one of the most recognizable symbols of Shinto shrines in Japan.
It serves as a spiritual gateway, marking the transition from the everyday world into the sacred space of the shrine. The vivid red color is believed to ward off evil and invite good fortune, while the simple yet elegant structure embodies purity and protection.
Passing under a torii is a ritual act, symbolizing respect and readiness to enter a divine realm. Remember to bow before entry.
A row of small shrine structures built along a stone wall, part of the Kumamoto Castle Inari Shrine complex. Each miniature altar is fronted by red torii gates and guarded by fox statues, which are messengers of Inari, the deity of prosperity and protection. Offerings such as flowers and containers are placed before the altars, showing devotion and gratitude. Some plaques even bear gold handprints, a symbolic gesture of prayer and connection.
These smaller shrines create an intimate extension of the main sanctuary, allowing worshippers to make personal offerings and prayers in a quieter, more focused setting. The combination of red torii, fox guardians, and offerings reflects the essence of Inari worship — blessings for good fortune, health, and harmonious relationships.
The cute looking charm I am holding — a kodomo-mamori (child protection charm) — is meant to safeguard children’s health, growth, and happiness. The fox motif reflects the shrine’s Inari tradition, where foxes are revered as divine messengers, adding symbolic strength to the prayer.
After visiting the shrine, the walk to Sakura‑no‑baba Josaien marketplace is a scenic and leisurely 10‑minute stroll. The path takes you past the castle walls, whose massive stone foundations speak of Kumamoto’s long history and resilience.
Along the way, you’ll also pass by quiet rivers lined with greenery, where moss‑covered trees arch gracefully over the water, blending nature with the city’s structure. The contrast of ancient fortifications and gentle streams makes the walk feel both peaceful and atmospheric, setting the tone before arriving at the lively marketplace.
Sakura-no-baba Josaien marketplace of the castle
We visited Sakura‑no‑baba Josaien marketplace mainly because it was close by, not really a destination worth a special trip. The place feels quite commercial — clean, neat, and lined with restaurants and souvenir shops, more like a rest stop for visitors heading to Kumamoto Castle.
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| This photo is from goggle. |
We stepped into the Sugi Bee shop, a brand I’m already familiar with from past purchases, and once again picked up my regular choice — yuzu honey.
On such a hot day, their soft serve topped with honey was the perfect treat, refreshing and indulgent at the same time.
There was also a samurai show. The “fighting scene” lasted about 10 minutes, while the rest of the performance focused on sharing history and information about the Kumamoto Castle museum. Since the talk was in Japanese, many tourists left after the action segment, missing the storytelling portion.
Kokutei Ramen in Kumamoto is one of the city’s most iconic ramen shops, founded in 1957, making it nearly 70 years old and a pioneer of Kumamoto’s ramen culture. Unlike Ichiran, which represents Hakata-style tonkotsu with individualized booths and spice customization, Kokutei embodies the original Kumamoto ramen style, built around a rich pork bone broth accented with roasted garlic oil (mayu) and its famous soft-boiled egg topping. The shop’s signature dish is the “Egg Ramen,” where the creamy yolk blends into the broth for added depth.
Mr & Mrs Lee each ordered the Chibitama Ramen, a half‑size bowl that still feels full of flavor. It’s topped with slices of tender simmered pork fillet, bean sprouts, mushrooms, seaweed, and fresh green onions, all resting in a rich, creamy broth. The highlight is the egg — either a fresh yolk or a seasoned soft egg — which, once mixed in, adds a silky depth to the soup.
Though smaller in portion, it’s hearty and well‑balanced, combining savory pork with crisp vegetables and the richness of the broth. The golden yolk gleaming against the toppings makes it visually appealing, while each spoonful delivers comfort and satisfaction.
My order was the Umakara Butasoboroiri Ramen . This hearty bowl comes in a striking red dish, topped with slices of soft simmered pork fillet and a generous portion of spicy sautéed minced pork, giving it a bold kick. Alongside, there are bean sprouts, fresh green onions, wood ear mushrooms, and seaweed, all layered over a rich broth.
The combination of tender pork slices with the spicy mince creates a balance of savory depth and fiery flavor, while the vegetables add freshness and texture. The menu even notes its pairing with fragrant roasted garlic, making it an addictive ramen that’s hard to resist.
My MR & Cindy ordered is the Tamagoiri Ramen (卵入りラーメン), one of the restaurant’s recommended specialties. It features slices of soft simmered pork fillet served in a rich, flavorful broth, topped with two fresh egg yolks (or the option of a seasoned soft egg). The double yolk adds extra creaminess and depth, blending into the soup for a silky texture and richer taste.
Visually, it’s striking — the golden yolks gleam against the vibrant toppings, making the bowl look indulgent and inviting. Flavor‑wise, it balances the savory pork with the richness of the eggs and the freshness of bean sprouts, mushrooms, and green onions. It’s a comforting yet luxurious take on ramen, perfect for those who enjoy a richer, more layered broth.
Naruto Taiyaki Honpo (鳴門鯛焼本舗)
This well‑known Japanese chain specializes in taiyaki, the fish‑shaped pastry filled with red bean paste, custard, or sweet potato. Taiyaki is over 115 years old — it was first created in Tokyo in 1909 during the late Meiji era..
Honeys
I picked up a few items from Honeys, a local Japanese clothing brand that has become a must‑visit for me whenever I’m in Japan. The store is known for its casual yet trendy styles at affordable prices, and with outlets spread all across the country, it’s always easy to find one during my trips. Stopping by feels almost like a ritual — a reliable place to browse and shop, whether for everyday wear or seasonal pieces.
Sushi Kotarou (小大楼)
This is refined omakase-focused sushi house,which has become a respected destination for seasonal sushi experiences. The crew is small, attentive, and centered around the chef’s philosophy of serving each piece “for your face,” meaning personally crafted for the guest.
We stumbled upon this place purely by chance. Our plan had been to enjoy local sushi, and we had already chosen a restaurant — but upon entering, we were turned away. Rejection of tourists at certain local spots is fairly common, often due to language barriers. I’ve even experienced being asked my nationality before being offered a table.
That evening, after being rejected three times in a row, we opened the door of a fourth restaurant — and were greeted with open arms. To our delight, the menu was entirely omakase, exactly the kind of experience we had been hoping for.
Both appetisers were chilled fish dishes, each crafted to highlight freshness and subtle refinement.
The first arrived in a golden‑orange sauce, silky and lightly sweet, enveloping a tender piece of fish. The garnish of fine sprouts added crispness and a refreshing lift, balancing the richness of the sauce with a clean finish.
The second was a thick, chilled soup — clear yet velvety in texture. Within the broth, bright green peas and delicate vegetable strips surrounded a piece of white fish, which absorbed the gentle flavors of the stock. Together, it offered a cooling, nourishing sensation, elegant in its simplicity.
The chef before us was more than a cook — he was a performer, and the counter became his stage.
Watching him slice fruit and fish felt like choreography, a rhythm of skill and grace. His hands moved swiftly yet softly, never rushed, always controlled.
This chawanmushi was unforgettable — easily the best we’ve ever had. The custard itself was impossibly smooth, almost silken, with a texture that seemed to dissolve on the tongue. Each spoonful carried layers of umami, the kind that builds slowly and lingers, leaving you wanting another bite.
The shrimp added a gentle sweetness, the fish a clean depth, and the mushrooms an earthy undertone that tied everything together. Even the light broth infused into the custard gave it a subtle complexity, making the dish feel both delicate and rich at once. A touch of citrus garnish brightened the flavor, lifting the umami so it never felt heavy.
Served in its elegant, patterned cup, with a lacquered spoon beside it, the presentation was as refined as the taste. It felt comforting yet luxurious, a dish that spoke of tradition but also of artistry. More than just an appetiser, it became a highlight of the meal — the kind of chawanmushi that stays in memory long after the last bite.
This abalone dish was presented with elegance and care. The whole shell held the grilled abalone resting on a green leaf, its natural sheen highlighted by the warm light. Beside it, a small bowl offered neatly sliced abalone mixed with herbs and green onions, giving a refreshing contrast in flavor and texture. A wedge of lemon sat ready to brighten the richness, inviting you to add a touch of acidity to the tender shellfish.
The plating itself was striking — a decorative ceramic plate with textured patterns and green accents, perfectly complementing the natural tones of the seafood. It felt both rustic and refined: the abalone’s natural form celebrated in its shell, while the sliced preparation showed precision and artistry.
The grilled fish was presented with elegant restraint — its skin caramelized and lightly charred to release a smoky aroma, the delicate scoring reflecting the chef’s precision, and a wedge of lemon placed to add brightness. Broad beans and tender eggplant, finished with a savory garnish, rounded out the plate with balance and variety.
A quiet preview of the artistry about to unfold... a tray of fresh tuna and small dishes of seaweed and condiments gave balance, while the knife lay poised for precise work.
The chef worked right in front of us, turning sushi preparation into a quiet performance. He dipped his fingers lightly in water, just enough to keep the rice from sticking, then molded it with practiced ease. Each motion was precise yet fluid — the rice shaped into a perfect base with a gentle press of his hands.
Watching him assemble nigiri and rolls felt like a performance — every movement deliberate, every detail cared for. The variety of toppings, from sesame seeds to roe and sauces, showed both tradition and creativity, making each bite not just food but part of the show.
There was a rhythm to his work: dipping fingers in water, molding rice with precision, and placing each topping with a balance of speed and grace. The sushi wasn’t just crafted; it was presented as an experience, where technique, freshness, and artistry came together right before our eyes.
PS: Chef recommend using our hands instead of chopsticks.
The next dish arrived like a jewel in a bowl — sushi rice crowned with glossy salmon roe and creamy sea urchin. The ikura glistened like tiny pearls, bursting with briny sweetness, while the uni melted into the rice with a buttery richness that felt indulgent yet balanced. A touch of seaweed and a dab of wasabi added sharpness, cutting through the richness with precision.
The roe popped with freshness, the uni coated the palate with creaminess, and the rice provided a gentle backdrop that tied everything together. Each bite carried layers of umami, sweetness, and ocean depth, leaving a lingering satisfaction.
The hot fish soup arrived steaming in a black lacquer bowl, its clear broth shimmering with delicate flavors. A fish fin and part of the head rested inside, releasing a subtle richness into the soup. Thin slices of green onion floated on the surface, adding freshness, while a small piece of citrus peel gave a gentle brightness that lifted the aroma.
Lastly came the sweet finale — a small bowl of matcha ice cream, its pale green color rich with earthy fragrance, paired with a cup of deep red tea.
My verdict : mineral water has a smooth, refreshing taste that feels lighter than many other bottled waters, thanks to its soft water base. What makes it distinctive is the faint charcoal-like nuance that lingers subtly on the palate. This hint of smokiness gives the water a purifying, almost roasted character, adding depth to an otherwise clean and neutral flavor. The overall impression is crisp and clear, with a gentle mineral undertone that makes it pleasant to drink nightly without becoming monotonous.
Today, our day three in Kumamoto is a important day for us, we are going to meet Akari's family formally though I had already met her mother in Tokyo few months back. It was a formal lunch with Akari’s family, and the occasion carried a special weight—it was our very first time meeting her father. My Mr and I had already shared a joyful day with Akari and her mother, Yumiko, in Tokyo last August, when we explored Ueno together and laughed our way through the day. That earlier meeting had been lighthearted and easy, but this gathering was different: it was deliberate, ceremonial, and deeply meaningful. With the wedding only a few days away, this lunch was more than just a meal; it was a symbolic moment where two families came together, bridging familiarity with new introductions. The atmosphere was filled with anticipation and warmth, a blend of respect and celebration, as we sat down to mark the beginning of a closer bond that would soon be sealed by marriage.
We are taking a tram from Koko hotel - the nearest tram station is Karashimachou station which is directly opposite of Sunroad Arcade. It’s one of the key stops on the Kumamoto City Tram network, making it a convenient hub for both local transport and access to downtown attractions.
Having a private room elevates the experience further, offering discretion and intimacy for important conversations. It signals honor to the guests, showing that the host values the occasion enough to provide a refined, exclusive setting. In many ways, this combination of privacy and circular seating reflects the essence of Chinese hospitality: respect, togetherness, and the art of sharing.
The menu chosen by the love birds was a thoughtful arrangement, reflecting balance and variety across the courses. From delicate dumplings to vibrant stir‑fried shrimp, hearty fried rice, and a refreshing dessert, each dish carried its own character while complementing the others. The presentation was elegant, with colors and textures that made the table feel festive yet refined.
In modern times, Xi Bing remains a cherished tradition across China, Hong Kong, Taiwan, and Singapore, often presented in ornate red boxes as part of wedding gifts.
Some couples adapt the custom with contemporary variations, but the essence remains unchanged: a pastry that embodies happiness, continuity, and celebration. It is a cross-culture wedding, we hope Akari can have a taste what Chinese wedding is like.
It was more than just a meal; it was a meeting of two families, marked by warmth, respect, and shared enjoyment. The dishes became part of the memory, anchoring the significance of the occasion in flavors and smiles.
Akari dressed gracefully in her kimono, I think she is aware today's meeting is a important event to us and we are glad that the lovebirds made the effort to dress up formally. All of us, must take photo with them.
Adding to this charm are the koi streams, where vibrant orange, white, and black fish glide gracefully through crystal‑clear water. Their movement brings life to the stillness, while reflections of trees and sky ripple across the surface. It’s a scene that embodies peace and continuity, a reminder of how human design and natural beauty can coexist seamlessly.
Carefully placed rocks and winding paths invite visitors to stroll slowly, appreciating the balance of water, earth, and sky. Each view feels like a living painting, shifting with the seasons yet always serene.
The shrine enshrines fifteen figures from the Hosokawa lineage, blending feudal history with spiritual reverence. Its presence within the strolling garden creates a unique harmony — where cultural memory, natural beauty, and ritual practice coexist.
Although the original structures suffered damage during World War II, the shrine was rebuilt in 1973, and its current form continues to serve as a place of worship and cultural memory.
Over time, this habit has become less about the food itself and more about the joy of discovery. Each visit feels like collecting a memory, a small ritual that ties my travels together in a playful way.
The Cheese Chicken Tatsuta burger builds on this classic by adding a layer of cheddar cheese, which mellows the sharp ginger notes and adds a richer, savory balance.
We hopped on the tram, laughing and chatting along the way, only to realize mid‑ride that we had taken the wrong direction.
Even kids' passersby paused to smile or wave, showing how much joy, he brings to locals and visitors alike. For us, those moments became part of the story of Kumamoto, blending everyday travel with a touch of whimsy. It was proof that sometimes the smallest encounters — a mascot at the station — can leave the biggest impressions on a trip.
Transparent soy sauce is a modern Japanese twist on a traditional staple, created by Fundodai in Kumamoto. It looks clear like water but retains the familiar salty, umami flavor of regular soy sauce. The innovation lies in its pigment‑removal process, which allows chefs to season dishes without changing their color. This makes it especially useful for delicate foods such as sushi, clear soups, or creative plating where presentation matters. I am bringing a bottle home with me. 
Mr. and Mrs. Lee each ordered ramen with a lighter broth, giving the bowls a clean and refreshing taste compared to richer styles. The clear soup carried a gentle savory base, highlighting the natural sweetness of the pork and a touch of seasoning without being heavy. Smooth, springy noodles paired well with the broth, while toppings like tender pork slices, marinated egg, fresh green onions, and narutomaki added flavor and visual appeal.
This dish is a comforting Japanese set that combines two classics: katsudon and udon which goes to the forever hungry Soony. The katsudon bowl features breaded pork cutlet simmered with egg and sauce, laid over warm rice so the flavors soak in richly. Beside it, the udon comes in a clear broth topped with crunchy tempura flakes, offering a lighter, savory balance to the hearty katsudon.
Kumamoto Castle is one of Japan’s most celebrated fortresses, and even if we only admired it from the outside, you experienced much of its grandeur. Originally built in the early 1600s by the feudal lord Katō Kiyomasa, it was designed as both a military stronghold and a symbol of authority, with massive stone walls, black-lacquered wooden structures, and sweeping roofs that give it a commanding silhouette over the city. From outside, the layered towers and turrets are striking, especially the main keep, which rises above the grounds with a sense of power and elegance. The castle has endured fires, wars, and most recently the 2016 Kumamoto earthquakes, which damaged parts of its walls and structures, but careful restoration has been ongoing to preserve its legacy. Even without entering, standing at the perimeter allows you to appreciate its scale—the vast stone ramparts, the imposing gates, and the way the castle dominates the skyline. For many visitors, photographing it from outside captures the essence of Kumamoto’s history while conserving energy for the rest of a long day, since the castle’s atmosphere and presence are felt just as strongly from its outer grounds.
**** We wanted to visit but it was closed on the day of our visit. Most of the site are still undergoing restoration.
To us, it is the day of pre-nuptial event where we prepared gifts for them. I personally choose and purchase these gifts from my humble thoughts, involving Singapore, Malaysia, Indonesia, Thailand, Korea and even Denmark... of course there were a couple I actually got them from Japan.
The old Kumamoto trams have a nostalgic interior that feels like stepping back into the mid‑20th century. Wooden floors creak softly underfoot, and long bench seats line the sides, encouraging passengers to sit facing each other in a communal style. The fittings are simple but full of character — bronze levers at the driver’s station, modest lighting overhead, and windows that frame the city as it rolls by. There’s a warmth to the space, a lived‑in charm that speaks of decades of service.
The atmosphere inside is quiet and unhurried, with the gentle hum of the tram adding to its retro rhythm. Though aged, the cars have been updated with cushioned seating and basic conveniences, ensuring comfort while preserving their heritage. Riding one feels less like ordinary transport and more like entering a moving museum, where history and daily life blend seamlessly. It’s a reminder that Kumamoto’s trams are not just vehicles, but cultural icons carrying the city’s past into the present.
The outlook of the old Kumamoto tram is striking, with its deep maroon body accented by gold trim that immediately evokes a sense of nostalgia. The number “101” displayed proudly on the front and the traditional signage above the windshield give it a dignified, almost ceremonial presence. Overhead wires connect to its pantograph, tying this vintage design to the modern cityscape around it, where contemporary buildings rise in the background.
Standing at the platform, the tram feels like a living piece of history still woven into daily life. The driver in uniform adds to the sense of continuity, while the tactile paving and clean station details show how heritage and modern safety coexist. It’s a rare sight where tradition isn’t preserved in a museum but continues to serve the city, reminding passengers that Kumamoto’s story is carried forward on rails.
We finally reached our destination — the restaurant tucked inside Kumamoto Castle Hotel, its modern facade standing tall yet carrying the weight of tradition. Stepping through the entrance felt momentous, the kind of occasion where every detail seemed heightened: the polished interiors, the quiet elegance, and the anticipation of what lay ahead.
The venue is decided by the lovebirds because it is a Chinese restaurant specialise in Sichuan cuisine - Takagen (桃花源)
My parents - Mr & Mrs Lee cannot take sashimi at all and this place has good selection for them.
The restaurant is known for specializing in refined Sichuan dishes that balance bold flavors with elegant presentation. It is considered one of the top dining spots in Kumamoto, often chosen for formal gatherings and special occasions.
This type of pastry is traditionally known as a Chinese Wedding Pastry (喜饼, Xi Bing), often stamped with the red “Double Happiness” 囍 symbol. It is a classic gift exchanged during wedding betrothal ceremonies (Guo Da Li), symbolizing joy, prosperity, and the union of two families.
Typically round with a golden crust, the pastry carries fillings such as lotus seed paste, red bean paste, or winter melon, each chosen for its auspicious meaning—fertility, harmony, and sweetness in married life. The red stamp on top is more than decoration; it conveys blessings and good fortune, making the pastry both a delicacy and a cultural emblem.
After the lunch ended, all of us went to Suizenji park where Izumi Shinto shrine is located, for a rehearsal on the wedding day.
Suizenji Park in Kumamoto is a celebrated 17th‑century Japanese landscape garden, famous for its miniature recreation of the Tōkaidō road and a symbolic Mount Fuji. It is one of Kumamoto’s most tranquil and historically rich attractions, blending natural beauty, cultural heritage, and seasonal charm.
The beauty of Suizenji Park lies in its harmony between nature and artistry. The spring‑fed pond glimmers under the sunlight, surrounded by manicured hills and lush greenery that create a tranquil, almost dreamlike landscape.
We are here for a rehearsal, to have a understanding of the Shinto ritual in advance.
No video or photography allowed as we were led into the inner shrine. Usually, when we visit a Shinto shrine, the maximum we can go is just outside the temple where the coin box is located. Now we are actually inside, seating down for a closer view on the inner hall and go through the rehearsal rites together.
The water flowing through the chozuya basin at Izumi Shrine is not ordinary — it comes directly from the underground springs of Mt. Aso. This natural source is celebrated for its clarity and vitality, and in Shinto tradition, it carries deep symbolism. By washing hands and rinsing the mouth with this spring water, worshippers purify themselves before prayer, connecting with the sacred through nature’s gift.
Izumi Shrine, nestled within Suizenji Jōjuen Garden in Kumamoto, was founded in 1878, making it nearly a century and a half old today. It was established by former retainers of the Hosokawa clan after the Satsuma Rebellion, as a way to honor their lords and restore the spirit of the city.
The day came to an end after the rehearsal and we look forward for the wedding day in two days time.
As we walked out of the park, two adorable cats appeared along the path, their presence instantly softening the farewell. One stretched lazily in the sunlight, while the other tilted its head curiously, as if welcoming us with quiet charm.
Their playful yet calm demeanor made the moment feel unexpectedly warm, a gentle pause before leaving the serene garden. It was a simple encounter, but it added a touch of joy and companionship to the end of our visit.
Mcdonalds
I always make an effort to visit McDonald’s during vacations in Japan because their seasonal menus make the experience unique. It has become a fun tradition that adds a little excitement to each trip, turning something familiar into a special part of the journey.
Hirumak Fish Fillet
Both gave high praise, noting that it tasted far better than what they usually enjoy back in Singapore. Interestingly, although both Singapore and Japan use Alaska pollock for the patty, the experience felt completely different. Being on vacation, eating in a new setting, and knowing it was a limited‑time item all enhanced the flavor perception, making the Japanese version feel fresher, more refined, and culturally unique compared to the everyday Filet‑O‑Fish back home.
The fries in Japan really stand out compared to what we’re used to in Singapore. They arrive hot, with a crisp golden exterior that gives a satisfying crunch, while the inside stays soft and fluffy. That contrast — crunchy outside, tender inside — makes each bite more enjoyable. Part of the appeal comes from the way they’re prepared and served: consistently fresh, well‑seasoned, and never soggy. Eating them in Japan also adds to the experience, since taste perception is shaped by context — being on vacation, enjoying a new setting, feels a little different. All of this makes the fries feel more refined and memorable, turning a simple side into something worth praising.
This variation feels more indulgent, blending the traditional taste of the Tatsuta with a comforting creaminess. Together, they represent McDonald’s Japan’s knack for reinventing familiar favorites while keeping their cultural essence intact.
Shrimp Fillet
My Mr ordered the shrimp burger and gave it both thumbs up. His review was glowing: introduced in Japan back in the 1990s, it has remained a beloved seasonal item. The patty is made with whole shrimp pieces, giving each bite a chunky, springy texture, and it’s coated in a crisp tempura‑style breading that reflects Japanese culinary flair. Served with fresh lettuce and a tangy Thousand Island‑style sauce, the overall flavor is light, clean, and non‑fishy, with a satisfying crunch that makes it stand out.
Bacon & Potatoe Pie
The seasonal Bacon & Potato Pie in Japan is a savory McDonald’s classic. It features creamy mashed potatoes, smoky bacon pieces, and chopped onion wrapped in a crisp, golden pie crust — sometimes upgraded with melted cheddar and gouda for extra richness.
Mr. and Mrs. Lee decided to spend the day quietly in their room, choosing rest over more walking after several days of exploration. The calm retreat allows them to fully recharge, both physically and mentally, so they can greet tomorrow with fresh energy.
Without any adult’s supervision, the three of us set off with excitement for a spree at AMU Plaza Kumamoto, feeling the thrill of "independence".
Instead of panicking, we turned it into part of the adventure — switching over to the JR line for a quick ride to Kumamoto Station. That little detour made the journey even more memorable, adding a playful twist to our outing before we finally reached the plaza, ready to explore and enjoy ourselves to the fullest.
Kumamon seems to pop up everywhere in Kumamoto, and the main station is no exception. His cheerful presence greeted us right at the heart of the city, instantly lifting the mood and making the station feel more welcoming. We couldn’t resist taking turns to pose with him, capturing a few momento shots that perfectly summed up the playful spirit of our trip.
Each photo felt like a keepsake of Kumamoto’s charm — a reminder that this beloved bear isn’t just a mascot, but a symbol of the city’s warmth and friendliness. The simple act of lining up for our turns, laughing at each other’s poses, and snapping those shots added a lighthearted highlight to our journey. The station itself seemed brighter with Kumamon there, almost as if he was personally welcoming travelers to his hometown.
AMU Plaza Kumamoto is a lively shopping and entertainment complex directly connected to JR Kumamoto Station, making it a convenient stop for both travelers and locals. Inside, you’ll find more than 180 shops and restaurants, ranging from fashion boutiques and lifestyle brands to gourmet food stalls and casual dining spots. The plaza also includes entertainment facilities such as a cinema, hotel, and supermarket, ensuring it serves as more than just a retail space. Cultural touches like a giant ONE-PIECE ceramic panel and playful Kumamon motifs scattered throughout add a uniquely local flavor to the experience. Altogether, it’s a vibrant hub that blends shopping, leisure, and culture into one welcoming destination at the heart of Kumamoto.
We had a great time shopping and all of us had gotten stuff we loved, we were too focus on the spree and did not actually had the thought to snap more photo.
I have long wanted to bring home a Miffy dressed in the Singapore Airlines kebaya, but it always seemed to be out of stock whenever I searched. Today, while wandering through AMU Plaza Kumamoto, I came across a Miffy in a charming kimono instead. Since fate never aligned for me to own the SQ version, I decided this kimono Miffy would be the one to accompany me home. The choice feels especially meaningful, as both kimono and Kumamoto have become deeply tied to my journey and memories from May 2026 onwards. This little plush now carries not just cuteness, but a personal connection to my story.
The "chop table" culture in Kumamoto is 100% same as Singapore. People are thinking this is an absolute Singapore thing when it is also a common act in Kumamoto too.
Pork Cuisine Botan (豚肉料理ぼたん) sits in the food court on the 6th floor of AMU Plaza Kumamoto, right beside JR Kumamoto Station, offering a straightforward menu of tonkatsu, katsudon, and pork steak set meals. It’s a casual outlet designed for quick, affordable dining, with most dishes priced around ¥1,000, making it easy on the wallet while still hearty and satisfying.
The relaxed, family‑friendly atmosphere makes it a convenient stop for both shoppers and travelers passing through the station. Unlike Kumamoto’s long‑established izakaya brands, this Botan doesn’t carry historical weight, but instead represents a modern take on everyday comfort food. For me, it stood out as a simple yet memorable taste of Kumamoto, blending accessibility with the city’s enduring love for pork dishes.
My Mr & Cindy ordered Katsudon with onsen egg, a comforting rice bowl where a crisp, breaded pork cutlet is served open‑style over steaming rice, showcasing its golden texture. The addition of an onsen egg — gently cooked to a silky, custard‑like consistency — enriches the dish, creating a luscious sauce as it melts into the rice and katsu.
The savory sauce binding the pork and rice added depth, while the egg’s creaminess softened each bite into something indulgent. Altogether, it was a hearty yet balanced bowl, delivering warmth, richness, and that unmistakable Japanese comfort food satisfaction.
The best Katsudon I ever had despite my numerous visits to Japan.
Katsudon, is the classic comfort dish where the pork cutlet is simmered with beaten egg, onions, and a savory‑sweet soy‑based broth before being placed over rice. This method softens the katsu slightly, blending its flavors with the egg and sauce to create a warm, homely taste. It’s richer and more integrated compared to the open‑style donburi, offering a hearty, soul‑satisfying meal.
After our lunch, we casually walk down the mall by shopping "downwards" until we reach Kumamoto JR station for a break as Pig & Troels had just arrived today and we are going to meet for dinner.
There’s a Sugi Bee outlet here where we decided to cool off with their chilled yuzu drink, sold at JPY500 per cup. The price felt rather steep, especially since it’s simply diluted with water and kept cold, but the sweltering weather made it tempting. I’m already familiar with this drink, having bought it in Singapore before and even picked up a bottle just a few days earlier. Still, with the shop right beside us, convenience won out and I ended up paying for three cups after some lighthearted nagging. It turned into a refreshing break, even if the cost made me hesitate.
Ochanoizumien (お茶の泉園) is a deeply local Kumamoto tea brand, not widely available outside the region, which makes it a true specialty rather than a nationwide chain. Its “Izumi Tea” is grown in fog‑shrouded mountain fields at around 400–450 meters, where the mist softens sunlight and produces leaves with a refined umami and refreshing aroma.
The crew were mostly elderly staff, yet they spoke English with ease and carried themselves with such warmth. Their passion for the job was evident in the way they explained the teas and guided customers patiently, making the experience feel welcoming even for non‑Japanese speakers. Courteous and attentive, they created an atmosphere that was both professional and heartfelt, showing pride in their craft and genuine care for each guest. That combination of sincerity and skill added another layer of charm to the visit, making the tea not just memorable for its flavor but for the people behind it.
Ochanoizumien emphasizes terroir and exclusivity, offering premium sencha alongside modern creations like “edible tea” powder. Today, though, we weren’t here for the tea itself — we came for their matcha soft serve, a treat that captures the essence of their leaves in a creamy, chilled form. The flavor is rich yet balanced, with a gentle bitterness from the matcha folded into velvety sweetness, leaving a clean finish that lingers like a cool breeze on a hot day.
Inside Sakuramachi Mall — home to the KOKO Hotel and Kumamoto’s main bus terminal — the food court buzzes with a lively, modern energy. Rows of stalls showcase everything from Japanese comfort dishes to freshly baked pastries, creating a space where variety and convenience meet. It’s the kind of place where everyone can find something that suits their taste, whether craving a hearty bowl of noodles or a light snack. When we sat down with our trays, the mix of choices turned into a vibrant spread, reflecting not only our individual preferences but also the rich diversity of Kumamoto’s dining culture.
We gathered in Kumamoto today for a truly special family occasion, and the joy of seeing one another again in Japan was unmistakable. This wasn’t just about sharing a casual meal — it was about reconnecting and reaffirming the bonds that tie us together, especially with tomorrow’s important event on the horizon. The atmosphere carried both warmth and anticipation, as laughter and conversation flowed easily around the table. Every smile and each moment of togetherness felt like part of a larger celebration, a reunion that held deeper meaning than simply dining side by side. In this moment, we weren’t just eating; we were weaving memories that will forever be linked to the significance of what lies ahead.
Fuki Seimen
AKA Fuxi Noodles, It specializes in hearty noodle dishes that highlight the depth of Japanese ramen culture, offering bowls that are rich in flavor and crafted with care. The shop is known for its freshly made noodles, which carry a firm bite and pair beautifully with broths that range from light and refreshing to deeply savory.
I ordered the dry version from the same stall, and while it looked appetizing with its toppings of pork, minced meat, seaweed, and green onions, the taste turned out rather average. The noodles had a decent bite, but the seasoning didn’t quite stand out or leave a lasting impression. It filled my stomach well enough, yet it didn’t capture my taste buds or deliver the depth of flavor I was hoping for.
Mikasa Udon
Mikasa Udon (三笠うどん) is a well‑established Kumamoto chain with more than four decades of history, celebrated for its handmade noodles and clear, natural dashi broth crafted without chemical seasonings. Known as a welcoming, family‑friendly spot, it offers everyday comfort food at prices that remain affordable, making it a reliable choice for locals and travelers alike.
Cindy ordered the cha soba, a chilled green tea–infused noodle dish that was both refreshing and flavorful. The noodles carried a subtle matcha bitterness balanced by a nutty undertone, and dipping them into the savory tsuyu sauce added a clean umami depth. Light, aromatic, and very tasty, the dish felt crisp and satisfying, leaving her refreshed rather than heavy. The two side dishes she chose rounded out the meal, making it complete and enjoyable.
Akari ordered the karaage set meal from Mikasa, which came with a generous serving of golden fried chicken pieces, crisp on the outside and juicy inside. The chicken was paired with shredded cabbage drizzled in dressing, adding freshness to balance the richness. Alongside, a bowl of steaming white rice provided the hearty base, while the clear soup with seaweed offered a light, savory touch.
The Mikasa udon bowl that my MR ordered come with pork has a warm, savory broth that’s light yet full of umami. The thick noodles are chewy and comforting, soaking up the broth’s flavor. The pork slices add a gentle richness, tender and slightly sweet, complementing the clean base of the soup. The shrimp tempura brings a crisp crunch at first, then softens as it absorbs the broth, releasing a subtle seafood sweetness. Fresh scallions brighten the bowl with a sharp, green note, while the tempura bits give bursts of texture.
The Mikasa dry udon set from Troels came topped with tender slices of pork, adding a savory depth that coated each strand of chewy noodles. Without broth, the flavors were more concentrated — soy and dashi clinging richly to the udon, lifted by fresh scallions and the crunch of tempura bits. A soft‑boiled egg brought a silky creaminess, tying the elements together. On the side, the triangular rice ball offered a simple, comforting balance, while the karaage delivered a crisp, juicy counterpoint, rounding out the meal with variety and heartiness.
The curry udon which Cindy ordered came with a broth enriched by Japanese curry, giving it a bold, savory‑sweet depth that’s more aromatic and robust than lighter soy‑based soups. The thick, chewy noodles absorbed the sauce beautifully, making each mouthful hearty and comforting. Sweet fried onions added crunch and warmth, while fresh scallions lifted the flavors with a clean brightness.
Pig ordered the cha soba on the second visit after seeing Cindy enjoy it during the first round, and it turned out to be a great choice. Each bite was refreshing yet flavorful, with the subtle bitterness of green tea adding depth to the chilled noodles. The firm, springy texture made them satisfying to eat, while the tempuras on the side brought a crisp, golden contrast that balanced the dish. Together, the soba and tempura created a light yet indulgent set, perfect for savoring slowly and appreciating the variety Mikasa offers beyond its signature udon.
Nadai Unatoto
Nadai Unatoto (名代 宇奈とと) is a popular Japanese unagi (eel) chain restaurant, best known for serving grilled eel (unagi) rice bowls (unadon) at very affordable prices, often starting around ¥1,000–¥1,100. It’s widely praised for generous portions, smoky-sweet tare sauce, and accessibility, with branches in Tokyo, Kyoto, and other major cities.
Pig ordered a grilled unagi set meal, beautifully presented in a lacquered box with glossy eel slices laid over fluffy rice. The eel was tender and smoky, glazed with a sweet‑savory tare sauce that gave each bite a rich depth of flavor. Alongside, the clear soup added a light, refreshing balance, while the potato salad and crisp greens provided a creamy and fresh contrast to the richness of the eel.
Troels ordered a set from the same stall that paired grilled unagi with tamagoyaki. The lacquered box held glossy eel slices over rice, rich with smoky sweetness from the tare glaze, while the side plate of tamagoyaki offered a soft, slightly sweet counterpoint.
My Mr ordered the “pure” eel meal from the same stall — a simple yet indulgent presentation of grilled unagi laid neatly over steamed rice. The eel was tender with a smoky char, glazed in a glossy tare sauce that gave each bite a deep, sweet‑savory richness. Without extra sides, the focus stayed entirely on the eel itself, allowing its natural flavor and texture to shine.
GyukakuYakiniku Shokudo
Gyukaku Yakiniku Shokudo is a casual spin‑off of the Gyukaku yakiniku chain, designed for food courts and quick‑service settings rather than full grill‑at‑the‑table dining. It focuses on teppan‑style set meals, rice bowls topped with grilled meats, and side dishes like cold noodles or stone‑pot soups, making yakiniku flavors more accessible for everyday meals.
The butadon from this stall came as a hearty rice bowl topped with slices of tender, grilled pork. The meat carried a savory depth with a hint of smokiness, lightly seasoned to let its natural flavor stand out. A generous layer of fresh scallions added brightness and crunch, while a sprinkle of pepper gave a subtle kick. The rice beneath soaked up the juices, making each bite warm and satisfying.
Uluru Cream Puff
Ululu Cream Puff, often referred to as “Uluru” by visitors, is a celebrated dessert shop located in the food court on the B1 level of Sakuramachi Kumamoto Mall. The brand rose to fame after winning the 2019 Cream Puff Grand Prix in Japan, and its signature item—the Ululu Choux—is a tennis‑ball sized puff with a cookie‑style shell, chocolate chips, and custard cream that overflows when bitten into.
On my first visit, I was lucky enough to snag the last two pieces of Uluru Cream Puff at the food court. That moment made the treat feel even more special, almost like a hidden gem waiting to be discovered.
The staff wrap each choux in pyramid‑shaped packaging with bold red and white patterns, making the puff feel like a little gift. The design is playful yet elegant, and it adds to the sense of indulgence — light pastry outside, rich vanilla milk custard inside. That thoughtful wrapping elevates the experience, turning a simple dessert into something special.
I opened the bag and there it was — a golden tennis‑ball sized chou, warm and inviting in its pastel wrapper. Its surface was crisp yet delicate, studded with tiny sugar crystals and chocolate chips that caught the light like little jewels.
The pastry shell added just the right crispness, creating a contrast that highlighted the cream’s silkiness. As the custard melted on the palate, it left a gentle sweetness that felt refined rather than heavy. The balance of texture and flavor made the cream puff memorable, a treat that felt elegant despite its simplicity. It was the kind of dessert that invites you to slow down and savor each bite, appreciating the craftsmanship behind it.
Troels looked genuinely happy ordering the soft serve from the same stall — a simple cone of green matcha ice cream that felt refreshing and indulgent at once. The swirl was smooth and creamy, with that distinct bittersweet edge of matcha balancing the sweetness. Watching him enjoy it added to the charm of the visit, showing how even a casual food court stop can turn into a small highlight.
Two days later, I returned and found the stall well‑stocked, with plenty of cream puffs on display. This time, I decided not to keep the treat to myself — I bought enough for everyone in the group. Sharing them turned out to be just as enjoyable as savoring them alone, with each person appreciating the balance of delicate pastry and premium filling. It was a small indulgence that brought smiles all around, proving that Uluru’s cream puffs are more than just a snack — they’re a little moment of joy worth revisiting.
This round, the wrapping felt more casual since the pastries were meant to be eaten right away. Instead of the pyramid‑style packaging that made each puff look like a gift, the buns were simply placed together in individual wraps inside a bag. everyone around agreed this choux tasted really good, a unanimous nod to Ululu’s reputation as Kumamoto’s cream puff champion. Everyone around agreed the choux tasted really good, a unanimous nod to Ululu’s reputation as Kumamoto’s cream puff champion.
Standing at the crossroad of a new chapter in our family’s story, surrounded by the warmth of loved ones and the anticipation of what lay ahead, I watched my son from Singapore join hands with his beloved from the enchanting city of Kumamoto. What I felt was more than joy—it was the quiet magic of two worlds meeting, cultures intertwining, and traditions embracing one another. This journey became more than a trip; it was a living testament to how love rises above borders, languages, and customs, weaving us all together in celebration and reflection.
Mrs Lee & I reach the event hall - Maison de Forest at 720am, we are here early for dress up, make up and hair styling. While Pig & Cindy are on the 820am slot.
A staff was waiting for us at the entrance, leading us the way, to make sure everything is in order, at not a single second wasted.
The Kurotomesode (黒留袖) is reserved for mothers of the bride and groom because it is the most formal kimono for married women, symbolizing dignity, family honor, and their parental role in the wedding. It visually distinguishes them from other guests and emphasizes their status as hosts of the ceremony.
Me in the Kurotomesode (黒留袖), taking photos with loved ones — each frame felt like a celebration of tradition and connection. The upper photo of the second row shows me with Yumiko, Akari’s mum, where the two mothers proudly wore Japan’s “number dress,” a symbol of dignity and respect at weddings. The lower photo of the second row captured me with the MC, who, impressively, was a newscaster from the national TV center, adding a touch of prestige to the occasion. Every shot carried its own meaning: family pride, cultural honor, and the joy of sharing such a significant day with people who mattered deeply. Wearing the Kurotomesode wasn’t just about attire — it was about embodying tradition while standing alongside those who shaped the moment.
Later, when revisiting those images, they didn’t just recall what happened — they reignited the emotions, allowing us to relive the atmosphere of the shrine, the warmth of companionship, and the reverence of tradition. It was proof that while the ceremony itself was sacred, the captured moments surrounding it were equally vital, ensuring that the essence of the day would never fade.
The lovely couple marched into the hall where everyone gathered to witness the Chinese event — the tea ceremony. Their entrance carried a sense of reverence, as tradition and family pride intertwined in that moment.
It is both intimate and ceremonial, a moment where love and heritage flow together in a shared cup.
The reception space was filled with thoughtful details that spoke of love and care. Dreamcatchers swayed gently against a white backdrop, inviting friends to capture memories. Nearby, hydrangeas in soft blues and whites adorned a coffee table, adding a touch of elegance. Every corner carried a personal touch — together forming a tapestry of joy that reflected not only the couple’s union but the community that gathered to honor it.
The banquet hall unfolded like a scene of grandeur, with its high coffered ceiling and cascading crystal chandelier shimmering at the center. Geometric pendant lights added a modern touch, while the polished wooden floor reflected the soft glow of ambient lighting. Rectangular tables draped in cream linens stretched across the room; each one filled with elegantly dressed guests savoring the evening. The atmosphere was refined yet warm — a perfect blend of sophistication and celebration, where every detail seemed designed to honor the couple’s most important day.
Here is the Five‑Course French Banquet, each course building gracefully upon the last.
Amuse: Lobster and seasonal vegetables, lifted with paprika cream and prosciutto. The amuse was a burst of freshness: sweet lobster paired with crisp vegetables, lifted by the smoky warmth of paprika cream. The prosciutto added a savory edge, making each bite both delicate and indulgent.
Hors d’oeuvre: Marinated Hokkaido scallops paired with muscat grapes and ricotta cream.
The scallops were silky and lightly sweet, their ocean flavor balanced by the juicy brightness of muscat grapes. Ricotta cream gave a soft, creamy finish, turning the dish into a harmony of sea and orchard.
Soupe: Consommé syphon infused with the aroma of forest mushrooms.
Clear and refined, the consommé carried the earthy depth of forest mushrooms and the essence of chicken. Each sip was light yet lingering, a comforting warmth that prepared the palate for richer courses ahead.
Poisson: Pan‑seared Amakusa sea bream, served with yuzu‑flavored potato and pumpkin purée.
The sea bream was tender with a crisp sear, its mild sweetness enhanced by the citrus lift of yuzu. The potato and pumpkin purée added a velvety texture, balancing brightness with gentle richness.
Viande Grilled Kumamoto Wagyu beef loin, accompanied by Kikuyo carrot purée and truffle sauce.
The Wagyu was melt‑in‑your‑mouth, marbled with buttery flavor, while the carrot purée brought a natural sweetness. The truffle sauce crowned the dish with earthy luxury, making it the highlight of the evening.
Another table was alive with friends, their laughter ringing out like music. They toasted with enthusiasm, their gestures playful yet heartfelt. In their joy, one could see the blessing of companionship — the kind that sustains through years and milestones.
This table, relatives leaned close together, sharing stories and smiles. Their expressions carried pride, as if every moment of the couple’s journey had led to this day. The clinking of glasses and the sparkle in their eyes spoke louder than words.
Finally, when everything ended, Akari arranged taxis to send us back, we really appreciate her thoughtfulness! I always loved these old taxis of Japan; they are all very big and well maintained. Classic beauty of Toyota!
Amakusa Ushimumaru
After a short rest at the hotel, we all dressed down and headed into Sakuramachi Mall for a simple dinner at Amakusa Ushibukamaru, a sushi restaurant that specializes in fresh catches from the Amakusa region. The atmosphere was relaxed yet refined, making it the perfect spot to wind down after a busy day. What makes this place special is its dedication to freshness — the seafood is sourced directly from Ushibuka in Amakusa, ensuring that every piece of sushi carries the clean taste of the sea.
Finally, the sashimi platter arrived, artfully arranged with shiso leaf and daikon, each slice of fish gleaming with freshness. It was both a feast for the eyes and a testament to the restaurant’s dedication to quality.
The plate arrived like a burst of ocean jewels — four gunkan maki, each crowned with glistening roe. Two were topped with tiny, delicate pearls of masago, their pale orange hue promising a gentle crunch and a whisper of salt. Beside them, the slightly larger tobiko shone brighter, each bead firm and vibrant, delivering a crisp pop that echoed the sea.
And just like that, we’ve arrived at the final stop on this blog journey, coming next will be Mt Aso tour & Hakata—thank you so much for walking alongside me through every story, snapshot, and sensory moment.
If you’d like to continue exploring, I’ve gathered links to my other posts from this trip below. Each one offers a different glimpse into the places, flavors, and feelings that made this adventure unforgettable:
In the meantime, I’d love to share a few reflections from our earlier journeys through Japan. Below you’ll find links to blog posts from past trips—each one capturing a different slice of the country’s charm, from quiet shrines to bustling street corners.
It would mean so much if you had a moment to dive into a few more of the unforgettable adventures we've shared. Each one holds its own story, waiting to be rediscovered.
You're warmly invited to explore my other travel blogs, featuring adventures across France, Japan, China, Thailand, Malaysia, and even a few unforgettable cruises.
Our upcoming travel adventures will take us to Japan again, it will be a trip to Osaka for me & Pig. We’ll be sharing stories, sights, and discoveries from both destinations very soon—so stay tuned and journey with us!
To stay connected and catch the latest updates, feel free to follow me on social media: Facebook page: followblueginger, Instagram page : followblueginger , TikTok page: bluegingerkaren and Tumblr page :followblueginger.
Thanks for being part of the journey!
"I travel because seeing photos in books and brochures was not good enough for me, To be there, that was everything"
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