Romantengarten Shimbashi Filiale

Eel farmed under strict quality control using groundwater from the Shimanto River basin in Kochi, with careful attention to water quality, temperature, and feed. Please enjoy the soft and rich flavor with wasabi, salt, and a squeeze of lemon.

The straw grilling is the highlight! Be sure to try the fragrant tataki.

Homemade ponzu from Roman-tei.

It is delicious, mild, and without any unpleasant smell.

For good quality ingredients, simple salt is recommended.

It is a salted delicacy made from the innards of bonito. It is finished smoothly with the original blend from Roman-tei. It is very popular!!

Raw shirasu. Kochi's call name.

It is a young eel. The season is from January to March.

It is a Magaki shell. A name used in Kochi.

This is a vine stem pickled in vinegar. The crunchy texture is refreshing.

It is a wild vegetable. Please enjoy it stir-fried and simmered.

It is Jako Ten.

It has no odor and is mild, and it's extremely delicious.

This is a rare delicacy!

It is the fat of whale skin.

Please enjoy the original umami flavor. Served with yuzu pepper from Maruji Village.

A tantalizing aroma! It's popular.

Made with plenty of Shimanto green onions. The moderate sweetness is addictive.

Directly sourced from the production area. With salt or tempura dipping sauce, as you prefer. Very popular!!

In Kochi, it refers to a thick roll of seared bonito.

Pressed sushi with mackerel, grilled.

Homemade tempura made from ground fish paste. Contains bonito flakes and other vegetables.

Fluffy and tender. This is the proud dashi roll of Roman-tei.

Since opening, the sauce has been continuously added. Please enjoy the rich broth of the sea bream.

Cucumber, pickles, tuna, plum shiso

Aonori, ume, sake, katsuobushi, shuto

Aonori, asari, ebi, chicken, vegetables

Nuka-zuke.

Three types: plum, bonito flakes, and salmon. Prepared in a cute size.

In summer, it is slightly sweet with a local flavor. In winter, it is made with duck broth, but it is finished in a light and elegant manner.

In Tosa, it is the highlight of celebratory banquets.

When talking about the food of Tosa, one cannot overlook sashimi.

A representative taste of Tosa.

Serves a colorful and extravagant arrangement of everything except raw ingredients. Delicacies from mountains and seas, stews, grilled dishes, fried foods, mixed dishes, sushi, sweets, etc.

A generous mix of seafood, chicken, and vegetables. The original touch of Roman-tei is to finish it with an egg.

Homemade broth and just the right amount of condiments are appreciated. A classic favorite!

Plenty of vegetables! Enjoy with ponzu sauce.

With added garlic chives and garlic leaves. It has a perfect balance of the meat juice from the Shamo chicken. When paired with yuzu pepper from Maro Village, it becomes even more delicious!

The meat is tender and flaky, and the broth is absolutely the best! Please enjoy it thoroughly until the final rice porridge.