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A representative shop of Tosa cuisine that opens in Tokyo and Osaka as well as in Kochi Prefecture. There are a variety of menus such as bonito dishes, whale dishes, and dish potted dishes. Sticking with natural ingredients, bonito uses only one fishing. A bonito sashimi made of bonito, 1650 yen, is a hidden kitchen knife in the skin of a fat-skinned belly without peeling, and you can enjoy the crisp texture of the silver glowing skin. The surface is baked on a charcoal fire, and the finish is flavored with straw. You can eat it with ponzu at 1430 yen. Delicacies such as sake theft and Harambo are also by all means. He is also good at lively dish potted dishes with sashimi, figure sushi, fried foods, etc. In addition to 10,000 to 15,000 yen for 2 to 4 people, the special dish pot course is from 2 to 6000 yen for 1 person.

An izakaya where you can eat fresh fish dishes from Tosa-Oki fishing every morning. The signboard dish is seared with bonito and moray eel, baked in pesticide-free walla after taking orders. Freshly baked warm tataki is exquisite. Also popular are 1650 yen of pickled bonito and 1650 yen of rice bowl with special sauce.

On Ōhashi-dori, also known as Tosa's kitchen, he set up a shop in 1925 for over 90 years. They feed you with excellent freshness seafood purchased from Kochi City Central Wholesale Market. The specialty specialty of a fish shop that baked raw rice at once with high heat, is 1545 yen for raw rice noodles. In addition, there are one-dish dishes such as Hanambo salt-grilled and bonbo-butchera. For traditional dish potted dishes with a lively and deep taste, a dish pot for 2-3 servings is recommended at 8640 yen. You can fully enjoy the ingredients of Tosa. There are also many delicacies such as dorome (sardines fry) and nare (conger fry).

It is a popular local restaurant with a variety of Tosa dishes. It is a must-see demonstration of the powerful bonito straw-burning, which is full of flames, and uses the straw of non-pesticide Yamama rice from Shimanto upstream. You can taste the tataki with a full flavor. It is also convenient that it can be used in various scenes, including a hall for chairs ranging from private rooms to 60 people, a large hall of 130 people.

The fresh meat is purchased directly from the producer, and the fresh meat is used. The hot-pressed Tosa Giraud's meat broiled 880 yen is a dish that makes use of the wild flavor with the simple seasoning of salt and pepper. The unique flavor of charcoal grilling enhances the umami flavor.

A long-established restaurant in Kochi Prefecture, Japan, founded in 1870. The stately building is the nation's registered tangible cultural property, and Tomiko Miyao's novel "Yōjirō", set in this shop, was also made into a film. From mid-January to early March, over 200 stunning plum bonsai add color. At lunch, a rich seasonal lunch box of 3300 yen and a seasonal set of 3850 yen are easy. In addition to a variety of pew dishes, dish potted dishes with a large variety of Tosa dishes are available from 7700 yen to 9900 yen at night according to request, such as a combination plate bowl, a rice plate plate bowl, a bream noodle plate, etc. Sake robbers (bonito's internal salt), which are not salty and do not add preservatives, are also proud of the restaurant.

A shop where you can easily enjoy the rich sea and the good luck of the river like a izakaya. Among them, whale dishes are abundant, and you can enjoy 10 types of whale dishes and set dishes such as flower whale (fat) and saezuli. There are plenty of tastes of Shimanto, such as Aosanori tempura and Gori fried for 750 yen each. A mini-plate pot for two servings, which includes Kochi's specialties, such as bonito tatami, whale, and mackerel stick sushi, is 6600 yen (reservation required).

The master with a meek smile is a cook who has been trained in kappo. It boasts a yakitori that brings out the best of the umami of Tosa Giraud and Hachikin local chicken by pretending the natural salt of Kuroshio-cho and broiling it with Tosabichō charcoal. By all means, sashimi such as Tosaka's peeled crown sashimi and Tosa Giraud's beaten 756 yen.

You can enjoy dishes such as dish potted dishes (required for reservation), as well as local dishes such as whale pots and tussukiyaki, freshly baked salt tasaki and the shellfish that can be found off the coast of Kochi. Tourists can experience Tosa's Zaki play "Okyaku", such as the Hakikin landlady, and the chopstick fist [Hashiken]. Let's enjoy Kochi as much as you want.

A direct-managed store of the fish company Myojin Fisheries Co., Ltd., which has a single bonito fishing boat. I'm proud of the bonito. The straw-grilled bonito is an exquisite product, and the straw-grilled bonito salt-seared bonito and straw-grilled bonito sauce five-cut 1078 yen, eight-cut 1518 yen, and twelve-cut 1958 yen. In addition, fisherman dishes that make use of the taste of seasonal fish are well received, and the menu is also extensive. There is also a store in the Hirome market of a huge stall village.