Archives: Travel Post

At a restaurant in Kuroshio-cho, a fishing fisherman town, there is no such dish as the straw-grilled tami of the day-go. Let's come with a mellow, locally produced sun salt or a special soy sauce sauce. The experience of making bonito dishes is accepted from three or more people, from 4000 yen per person (3500 yen per person for five or more, reservation required by three days in advance).

A restaurant with a sense of openness in the roadside station Aguri-Hugcheon along Route 56. "Shimanto Marugoto Zen", which allows you to enjoy the taste of Shimanto in a small bowl, 1760 yen, "Rice pork bowl" using brand pork Shimanto pork 1320 yen (4th consecutive gold prize at the national bowl grand prix), "Rice pork curry" 990 yen, there is a rich menu of local ingredients, such as "Unge" 4180 yen using whole Shimanto eel. Morning menu from 8 to 11 o'clock (set of Niida rice balls and Niida rice rice meal powder) is also popular. Own factory-manufactured "Gudakusan Pork Man" has a sales performance of up to 2200 a day.

A roadside station in the middle reaches of the Shimanto River, an outdoor stage and a local museum are attached to the large park. In addition to the specialty goods corner, you can enjoy the good of the mountain village at the restaurant.

A direct-birth market from Tsuno-cho. Hojicha Daifuku, Hojicha roll cake, which is directly sent from the town processing plant "Manten no Star", and local sweets with exquisite harmony of hojicha and cream are also well received.

Hotel restaurant on the clouds located at the foot of Shikoku Karst, within the roadside station Yusuhara. It is also about 1 hour and 40 minutes from Kochi City and Matsuyama City. There is a wide menu, including lunch and evening dishes. For tea time, the hotel's original handmade cheesecake set (900 yen) is recommended. A specialty dish that uses only the egg of Kochi Prefecture and no additives. Hall sales of souvenirs (1620 yen) are limited to local Yusuhara-cho.

It is one of the most popular ramen shops in the prefecture, and the flavor of char siu is exquisite. The spicy miso ramen 800 yen and fried rice are also excellent. Other ramen and half-chan sets, and gyoza-chan sets with gyoza and ramen and half-chan, the year-round special large pot oden, teppanyaki soba, etc.

Good at cooking using local ingredients. Niyodo Blue Curry is a curry sauce inspired by the Niyodo River, which uses Tosa Giraud's mince, sauté of the Umeda butcher shop. 1580 yen is the most popular set of Sochi Bundan blue soda and salad. In addition, 1200 yen of crab and tomato cream pasta can be added to rice and eaten with risotto if the sauce is over.

A master who studied Sichuan cuisine in Kobe and Yokohama wields his arms. Popular menus include 1480 yen (chicken and jellyfish with sesame sauce), which is made with plenty of rich sauce, and 1380 yen, which can be cooked with your favorite spiciness.

A long-established eel restaurant founded in 1913. After receiving the order, judge the eels and bake them carefully over an open fire without steaming. For this reason, the body is very tight and has a good texture. The secret sauce, which has been added from the foundation, also has a great depth of taste. Una Heavy (juto) 2970 yen. Eel full course 4708 yen with eel bowl and kabayaki.

A teahouse at the entrance of the Nakatsu Valley Prefectural Natural Park, where there are sales of local products and irimochi, as well as Kochi souvenirs, and where you can also taste a set meal or a weekend-only hand-made soba.