Archives: Travel Post

A shop specializing in live-shell cuisine that lowers a sign saying, "Hurry, short-tempered No." focusing on a variety of shellfish such as Chotaro shellfish, Sazae, and Tokobushi, the lively pirate yaki that is baked alive and eaten in front of your eyes is not only the taste, but also the aroma of fragrant rock when it is slowly baked. "Shellumenshi", which is cooked in boiled clam juice for an hour, is a popular menu. Using fresh-fried fish from raw pong, Ise prawn's livelihood is attractive in texture and sweetness. When you order it, it also makes head sucks and miso soup. It also boasts fish dishes such as bonito tataki and fresh sashimi. A course for a banquet is also prepared.

A long-established store with three stores in Kochi city. Serve fresh seafood in the morning not only with sushi, but also with optimal cooking methods such as hot pot dishes and single dishes. There are also 1650 yen of authentic straw-yaki kabotaki, where you can enjoy the taste of Kochi, and 580 yen of bamboo sake, which you can taste while feeling the smell of bamboo in a half-frozen state.

A restaurant run by three generations with a landlady who has passed down the Ozashiki play culture of Tosa and is commissioned by the Kochi Prefecture Tourism Envoy. It is well received by local fans as well as customers from outside the prefecture and overseas, as well as by local fans, where you can enjoy the gorgeous dance and zashiki play, as well as the dishes that are elaborated by Tosa Takumi. It can be used in various scenes such as banquets, entertainment and family celebrations. Reservations are required until the day before, both day and night.

A sweet cafe with a moist and soft, exquisite chiffon cake 430 yen ~ is a signboard menu. I also want to eat the most popular chocolate chiffon, Bundan chiffon for February-May only, and Taiwanese banana chiffon for summer only.

A store of authentic and creative udon that sticks to the material. Iwakura Bukkake 650 yen is a menu with many repeaters. For mochi mochi noodles, Sanuki no Yume 2009, which has been improved for udon, has been ordered from Sanuki, and soy sauce is also used from Sanuki. Homemade chili peppers are also recommended.

"Jian Noodles", a ramen that was loved by rice, a specialty of Kochi. The spicy noodles with eggs, leek, soy sauce, and hormones can be eaten deliciously not only by children but also by people who are not good at spicy. The rice is made with a selection of blended rice, it is good to eat with jang noodles, it is good to put in the soup that is finished, and it is good to eat as egg-boiled rice. Come and enjoy the only taste that stuck to the material from Kochi Prefecture.

"OMO7 Kochi by Hoshino Resort", a high-rise hotel with 22 stories above ground standing in Kochi city. The restaurant located on its top 22 floors. From the height of about 100m above the ground, you can see the city of Kochi as well as the distance to Tosa Bay, the dining restaurant offers breakfast buffet and dinner course dishes. During the dinner course, you can enjoy the chef's proud French, which carefully finishes the seasonal ingredients.

The Narikawa Valley, a one-hour drive from the Narikawa Valley, is a healing spot where you can enjoy forest bathing. The Narikawa Valley Rest Center is an overnight stay, as well as a day-trip hot spring.

A restaurant specializing in French cuisine. Lunch is 3200 yen, dinner is 6000 yen, and you can enjoy authentic French. You can stop without a reservation.

A restaurant where you can easily enjoy the original menu using Uwa Sea seafood and local dishes such as snapper noodles. The 3,000 yen of the bream menzen, which includes local dishes such as Uwajima snapper meshi, jakokoten, and fuka's hot water and tempura. Rice bowls made with seafood are also popular, such as the Tachi-maki crepe bowl of 1600 yen, which is made by wrapping a tato-fish fish in bamboo and baked in a kabayaki style. Karasumi, who was selected as a recommended product by the city of Uwajima, was also well received. Reservations are recommended because they are crowded.