Inuhachi Shop Shinsaibashi Filiale

We will prepare the squid swimming in the tank on the spot.

<Direct delivery from the production area> Live squid is being transported by land at all times! Please choose the size and preparation method for the swimming squid sashimi. ■ Size 560g and up (serves 8-10 people) Large: 360g-550g (serves 4-5 people) Medium: 210g-350g (serves 2-3 people) Small: up to 200g (serves 1 person) ■ Sliced sashimi: This is the usual thin slicing method. Thread sashimi: This is the method of cutting into thin strips. Both: Sliced and thread sashimi. The parts other than sashimi can be prepared as tempura, grilled with salt, or sashimi, so please let the staff know your preference. Please note that depending on the supply situation, we may serve smaller or medium squid by splitting a large one. Thank you for your understanding. 2600 yen per 100g (including tax). If we provide 250g, it will be 6500 yen.

The squid we receive varies depending on the season! 【Types of Squid】 January to April: Yari Squid, December to May: Aori Squid, June to December: Ken Saki Squid. *The above is just an example, and the squid we receive may change due to climate and ecosystem changes, so please understand. *Depending on the size of the squid received, we may provide it in appropriate portions rather than as a single serving if the individual is too large. 《Especially during the Aori Squid season》【Torahachi's Commitment】Soy Sauce: This soy sauce has a limited production each year. (Available on the table) Ginger: We source it directly from a contracted farmer, Ikesawa-san, in Ino Town, Kochi City. It is freshly grated ginger with a sweet flavor amidst its unique aroma. 【Options】We recommend enjoying it with sudachi and salt. The salt is available on the table. (Please use Muroto deep sea water salt) Sudachi (half) 150 yen / (1 piece) 250 yen

One serving includes 5 pieces; Tataki Ponzu (homemade ponzu); Tataki Shio Ponzu (homemade ponzu with a bright yuzu aroma in a yellow color); Shio Tataki (Tosa style! Only wasabi, salt, and garlic); Tataki Set (4 pieces + 4 pieces for a total of 8 pieces). Please choose two types from the above. If the bonito is fatty, Shio Tataki is recommended. Otherwise, it is recommended to enjoy it with plenty of condiments and a refreshing ponzu sauce. In Kochi, it is customary to eat bonito with slices of raw garlic. By grilling it with straw, it is smoked, and the powerful heat of the straw only cooks the surface. Eating it warm is the Kochi style. From July to December, we procure bonito that has returned from Kesennuma. The rest is airlifted from Kochi. The freshness in Kochi is more reliable compared to other prefectures, and the preservation of freshness is different. We use salt from the deep seawater of Muroto, Kochi. Deep seawater is extremely pure because it comes from seawater deeper than 200 meters, where sunlight does not reach, and it is less exposed to atmospheric chemical substances. All ponzu used for tataki is made in-house! It is a luxurious ponzu made with a large amount of yuzu juice, bonito flakes, and kelp. Enjoy the rich aroma and deep umami.

Our shop is not just about squid and bonito. We procure fresh seasonal seafood from all over the country on a daily basis. Basically, we source natural fish that have been properly processed and freshly caught. You can enjoy various cooking methods such as sashimi, grilled, and simmered dishes. For more details, please check our 'Today's Recommendations' when you visit! Here is an example from a winter day: Nagasaki Prefecture natural grouper, Miyagi Prefecture bluefin tuna, Kochi Prefecture red snapper, Ishikawa Prefecture cold yellowtail, Mie Prefecture flatfish, Yamaguchi Prefecture white sweetfish, Ehime Prefecture turban shell, Hokkaido water octopus, Chiba Prefecture clams, and more. We procure various items depending on the season and freshness to keep our customers from getting bored.

~ Tosa cuisine loved by Ryoma ~ Bonito Sake Pickle (Salted Entrails) 500 yen Tempura of Aosa Seaweed from Shimanto River 1030 yen Fried Conger Eel 1140 yen Grilled Bonito Belly 680 yen Tosa Roll (Sushi Roll with Bonito Tataki) 1380 yen Mackerel Sushi (Can be grilled) 1260 yen Garlic Paste Tempura (Made by Kenkama) 1030 yen Kochi Prefecture Susaki Local Ramen 'Nabeyaki Ramen' 1140 yen Tosa Boiled Shirasu 1030 yen

Bonito Yukke Style 1140 yen, Yamato Potato Fluffy Mixed Fried 1140 yen, Juicy Shrimp Tempura 1100 yen, Grilled Yam and Green Onion on Iron Plate 1130 yen, Cheese option available for an additional 110 yen, Authentic Sichuan Style Stone-Baked Mapo Tofu 1030 yen, Homemade Tsukune Grilled on a Rice Paddle *Please enjoy with the egg yolk. 800 yen, Natural Sea Bream Kamameshi *Please allow about 30 minutes. We use rice made by Kiyoshi Taoka, who won the Grand Prize at the 2010 Japan's Best Rice Contest. It is grown in terraced rice fields at an elevation of 250m to 750m in Motoyama Town, Nagaoka District, Kochi Prefecture. Small: Serves 2 for 1520 yen, Medium: Serves 3-4 for 1850 yen, Large: Serves 5-6 for 2400 yen.

Beef tendon stew 750 yen, addictive kimchi 530 yen, morokyu, smashed cucumber, bonito fish sauce each 500 yen, onion slices, octopus wasabi each 450 yen, yam slices, chanja each 530 yen, bonito yukke style 1140 yen, assorted pickles 810 yen, homemade squid in soy sauce 800 yen, cheese platter (with baguette) 1260 yen

Bonito broth chazuke 1150 yen, Shimanto Aosa seaweed broth chazuke 920 yen, white rice 230 yen, freshly cooked kamameshi egg rice *Please allow about 30 minutes. Small: serves 2 people 1080 yen, Medium: serves 3-4 people 1410 yen, Large: serves 5-6 people 1960 yen

Akita specialty Inaniwa udon 1140 yen, nabe-yaki ramen, Kochi Prefecture Susaki City local ramen 1140 yen

Crispy dried fish and seaweed tofu salad 970 yen, bonito yukke and vegetable salad 1320 yen, shrimp and avocado salad 1100 yen

Pistachio crème brûlée, Japanese-style parfait with rum raisin rare cheese ice cream each 740 yen - seasonal ice cream *Please inquire with the staff 530 yen

Straw Grilled Cuisine uses deep sea water from Muroto City, Kochi Prefecture. - Straw Grilled Sirloin Steak 3280 yen - Domestic Wagyu Straw Grilled Tataki 1840 yen - Domestic Mochi Pork Straw Grilled 1380 yen

Kumamoto's marbled horse sashimi (Miyamoto's horse sashimi) from 2310 yen, karasumi (Onohara main store, Nagasaki) from 1960 yen, cut pieces of mentaiko (Hakata Kanehiro) *raw or grilled rare 1030 yen, jako tempura grilled over charcoal (Uwajima) 700 yen

Asari red miso soup 560 yen, Asari clear soup 560 yen, Asari sake steamed 1120 yen, Fish bone soup (red miso or clear soup) 680 yen

Please speak to the staff. ・Torahachi Shop Salt Ponzu (200ml) 1140 yen ・Grilled Mackerel Sushi (1 piece, 8 pieces) ・Tosa Roll Sushi (1 piece, 8 pieces) each 2270 yen ・Torahachi Shop Ponzu (200ml) 930 yen