Warayaki Katsuo Tataki Myojinmaru Takamatsu

【Limited Quantity! Popular Winter Hot Pot!】 This hot pot uses coney from Kochi Prefecture lavishly. The mild flesh is rich in quality fat, and the thick broth from the fish combines with vegetables to provide a deep umami flavor. It comes with rice porridge soaked in the flavorful broth as a finishing touch. Recommended for company drinking parties and welcome/farewell parties. For two people, 10,560 yen (including tax) and up. Reservation required (at least 3 days before the visit date).

Nationwide, bonito tataki is typically eaten with ponzu sauce, but at Myojinmaru, we have been committed from the beginning to the authentic Tosa style of eating bonito grilled with straw and seasoned with sun-dried salt. It became popular at the first Myojinmaru store, Hirome Market, and gained media attention and became a rumor, and now it can be enjoyed at various restaurants across the country. As the original, we will continue to uphold the authentic taste and commitment.

Straw has a very strong heat, reaching combustion temperatures of about 1000 degrees, allowing for an even sear on the surface of the bonito. Moreover, the smoke and aroma of the straw enhance the flavor even more. Myojinmaru's straw-grilled salted tataki is committed to 'grilling and cutting' which starts after the order is placed. The bonito is quickly seared just enough to crisp the skin without transferring heat to the inside, and it is immediately cut while still hot, creating a fragrant aroma that stimulates the appetite, making it the best way to enjoy bonito tataki.

The delicious bonito is further enhanced by the excellent supporting role of 'sun-dried salt from Kuroshio Town, Kochi Prefecture.' The salt artisans of Kuroshio Town extract seawater and dry it using only the heat of the sun and the power of natural winds, without any heating process, resulting in a deep flavor that brings out the umami of the bonito even more.

At Myojin Maru, we are particular about using well-dried, high-quality straw known as 'Kochi straw' for our straw grilling. Since the beginning, we have built relationships with farmers in Kochi Prefecture to secure straw, but as the farmers age, it has become increasingly difficult to obtain straw each year. Therefore, we established the agricultural business Myojin Farm and are working to secure high-quality straw by growing our own rice.

Our restaurant is committed to 'grilling and slicing' that begins after you place your order. Enjoy the crispy and fragrant skin, the subtle aroma of straw, and the carefully selected sun-dried salt from Kuroshio Town. 6 pieces: 1,298 yen, 9 pieces: 1,628 yen, 12 pieces: 1,958 yen. *Please note that the bonito tataki will take a little time to prepare as it is grilled after you order.

The grilled bonito is marinated in a 'special ponzu sauce' that has been slowly aged for flavor, allowing you to enjoy the exquisite taste along with condiments such as onions and garlic. 6 pieces: 1,298 yen, 9 pieces: 1,628 yen, 12 pieces: 1,958 yen. *The bonito tataki will be grilled after you place your order, so it will take a little time.

Koreyaki means 'this is it' in the Hata dialect of Kochi. The word 'yaki' is a play on the Hata dialect suffix and the 'yaki' from straw grilling. ・12 pieces (for about 2 people) 1,958 yen ◆ Salt tataki 6 pieces ◆ Sauce tataki 6 pieces ・18 pieces (for about 3 to 4 people) 2,838 yen ◆ Salt tataki 9 pieces ◆ Sauce tataki 9 pieces ・24 pieces (for about 4 to 5 people) 3,608 yen ◆ Salt tataki 12 pieces ◆ Sauce tataki 12 pieces

Salt-seared and sauce-seared. This is a great value set where you can also enjoy bonito sashimi. *Please note that we may not be able to provide this due to reasons such as bad weather, poor catch, or market closures. *Please choose between sashimi with skin or without skin. - 12 pieces (for about 2 people) 2,178 yen ◆ 4 pieces salt-seared ◆ 4 pieces sauce-seared ◆ 4 pieces bonito sashimi - 18 pieces (for about 3-4 people) 3,058 yen ◆ 6 pieces salt-seared ◆ 6 pieces sauce-seared ◆ 6 pieces bonito sashimi - 24 pieces (for about 4-5 people) 3,828 yen ◆ 8 pieces salt-seared ◆ 8 pieces sauce-seared ◆ 8 pieces bonito sashimi

A precious delicacy from the fatty belly of the bonito, only a small amount can be obtained from one fish. This is a rare treat!

1 skewer 308 yen (sauce, salt wasabi, cheese)

Kochi Prefecture has the highest production of eggplants in Japan! Enjoy the grilled rice eggplant simply with ponzu sauce.

Stir-fried Tosa Jiro free-range chicken topped generously with scallions

Please enjoy with garlic and salt wasabi as you like.

Please enjoy the tuna belly with refreshing spicy grated daikon and lemon.

The combination of cooked bonito namero and cheese is outstanding.

Uses extra-large bonito belly. Marinated in soy sauce and sun-dried. Quickly grilled as a snack with sake.

[Kochi Snack!] Cucumber inside the common Kochi fish cake! Enjoy with spicy mayo!

A deliciously fried fish paste, perfect as a companion for sake!

[Kochi is the top producer of nira in Japan!] Yukke made with crunchy nira, irresistibly delicious and pairs well with alcohol.

Tosa vinegar mixed with the umami of bonito. Known as sea vegetables, it is rich in minerals and nutrients, and is also low in calories.

Tender and flavorful bonito sashimi combined with fresh Tosa fruit tomatoes pairs well with fresh vegetables.

Made with Tosa country tofu produced in Kochi. Please enjoy with sesame dressing.

This is a potato salad with the delicious flavor of fresh ingredients, prepared after you place your order.

You can tell the difference just by taking a bite! This is a masterpiece tomato with concentrated sweetness. *The producer may change depending on the harvest season.

It looks a bit scary, but it's incredibly delicious! Conger eel is also a specialty of Kochi. It contains plenty of collagen, which is good for beautiful skin!?

When it comes to whale cuisine, Tatsuta Age is a representative dish. A satisfying meat with a crispy coating makes it an irresistible item.

We made tempura with fragrant Aosa seaweed. The flavor of the seaweed and the crispy texture are addictive. *Depending on the year, the Aosa seaweed from the Shimanto River may be in short supply, so we use domestically produced Aosa seaweed at our restaurant.

Kochi brand chicken, Shimanto chicken, marinated in a homemade sweet and savory soy sauce, offering a nostalgic taste of fried chicken. Additional piece 308 yen (tax included)

[Delicious Spices] Spicy potatoes seasoned with bonito flakes, Sichuan pepper, and black pepper are perfect with drinks.

Crispy on the outside, fluffy on the inside, with a bonito base and a bouncy texture of shrimp as an accent

Hot and fluffy texture! Grated yam cooked on a freshly grilled teppan!

Full of the salty flavor and umami of clams! Perfect as a snack with sake! Enjoy the umami-rich clams while they are hot.

Simmered tuna belly with daikon. Enhanced with ginger as a secret ingredient.

Rich Tosa Jiro natural eggs are used to create this flavorful omelet. Note: The producer may change depending on the egg supply.

[Tosa Kakuhiro Seafood] Fluffy shirasu freshly cooked and grilled on a hot iron plate with egg!

[Tosa Kakuhiro Seafood] A crispy snack baked with shirasu and cheese

Irresistibly delicious!

Deliciousness that enhances the flavor of katsuo!

Our restaurant's pride, seared tuna with salt, served as nigiri. The salt seared tuna is delicious even when eaten as nigiri.

The umami of bonito combined with the saltiness and texture of pickled daikon is addictive.

A local dish from Tosa, rolled with bonito, perilla leaves, and garlic. 3 pieces 539 yen, 6 pieces 1,078 yen

Uses triangular cuts of Tosa Wagyu. Characterized by finely textured meat and rich, sweet fat.

A delicacy essential to the sake culture of Tosa, made by pickling bonito entrails in salt. It is also referred to as Japanese anchovy.

Fresh baby fish served raw at peak freshness

We made the sweet potato tempura, a specialty of the Sunday market, into easy-to-eat sticks. The Tosa Aozora Market Sunday Market in Kochi has a history of over 300 years and serves as the kitchen for the citizens. Held every Sunday, it features ingredients and goods brought from various places in the prefecture, including food and metal tools.

For an additional 165 yen, you can add Tosa Jiro eggs and simmered bonito. Please allow 30 to 40 minutes for cooking.

We made the famous Tosa bonito rice into kamameshi. The flavor of the bonito when it's cooked and the aroma of the ingredients soaked in it are irresistible. [For the finish] you can pour our special broth over it and enjoy it as ochazuke. *It will take about 30-40 minutes to cook.

Perfect for a finishing touch! This bonito ramen uses chewy medium-thin noodles made from homemade noodles from a noodle shop in Kochi, flavored with bonito flakes, mackerel flakes, and Tosa Jiro broth. The strong bonito flavor and rich yet light soup seeps gently into your stomach after drinking... Can you leave without trying this!?

This is a fisherman's dish made by pouring special broth over tataki bonito and eating it as chazuke. *You can also order additional pickled plum to make it ume chazuke. [Additional pickled plum: +55 yen (tax included)]

A miso soup that allows you to enjoy the pleasant aroma of the shore and the flavor of clams.

Enjoy the bonito dumpling balls with aosa seaweed miso soup

The collaboration of the famous sweet potato tempura and vanilla ice cream is a masterpiece! Highly recommended!

Vanilla ice cream made with Tosa Jiro eggs. It's a rich and luxurious ice cream! (Made with Tosa Jiro eggs)

This is Tosa Imo Kenpi, a nostalgic taste made with only sweet potatoes, sugar, and oil.

Handmade pudding made with Tosa Jiro eggs. The creamy and fluffy texture is delicious!