Myojinmaru Obiyacho

Wara has a very strong heat, reaching combustion temperatures of about a thousand degrees, allowing the surface of the bonito to be grilled evenly in an instant. The smoke and aroma of the straw enhance the flavor even more. Myojinmaru's wara grilled salt tataki is committed to 'yaki-kiri,' where grilling begins only after the order is placed. *Please note that since the tataki is grilled after the order is placed, it may take a little time.

Our restaurant is particular about 'grilled cutting,' which begins grilling with straw 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 place your 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' 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 3-4 people) 2,838 yen ◆ Salt tataki 9 pieces ◆ Sauce tataki 9 pieces ・24 pieces (for about 4-5 people) 3,608 yen ◆ Salt tataki 12 pieces ◆ Sauce tataki 12 pieces

Salt-seared and sauce-seared bonito. A great set that allows you to enjoy bonito sashimi as well. *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 to 4 people) 3,058 yen ◆ 6 pieces salt-seared ◆ 6 pieces sauce-seared ◆ 6 pieces bonito sashimi - 24 pieces (for about 4 to 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!

Fluffy texture! You can choose from three flavors: the classic sweet and spicy sauce, refreshing salt wasabi with a kick, and rich cheese. ・1 skewer... 308 yen ・Set of 3 skewers... 858 yen

Simple grilled eggplant cooked with straw served with ponzu sauce.

Stir-fried Tosa Jiro 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 the pounded mackerel 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 is the top producer of nira in Japan!] Yukke made with crunchy nira, irresistibly delicious and pairs well with drinks.

Cucumber inside the common chikuwa from Kochi! Enjoy with spicy mayo.

Deliciously fried fish paste

Sea vegetable said to be seasoned with Tosa vinegar that has the umami of bonito, rich in minerals and nutrients, and 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.

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 that is irresistible.

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)

Spicy potatoes seasoned with bonito flakes, Sichuan pepper, and black pepper are perfect with drinks. Deliciously spicy seasoning.

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

Grated yam cooked on a hot iron plate!

Perfect as a snack with sake! Enjoy the flavorful clams while they are hot.

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

We made a rolled omelette with the rich flavor of Tosa Jiro eggs preserved as is.

A crispy snack baked with shirasu and cheese

Fluffy shirasu cooked on a hot iron plate with a fluffy omelette!

Addictive deliciousness!

Deliciousness that enhances the flavor of katsuo!

Using sun-dried salt from Kuroshio Town, we have made our proud salt-seared bonito into nigiri. The salt-seared dish is delicious even when eaten as nigiri! 5 pieces

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 Tosa Wagyu triangular belly, characterized by its fine texture and rich sweetness of fat.

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

Enjoy the exceptionally fresh young fish raw as it is

We have made the sweet potato tempura, a specialty of the Sunday market, into easy-to-eat sticks. The Sunday market in Kochi, known as Tosa's Aozora Market, 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 regions within Kochi, including food items 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 are irresistible. [For the finish] you can pour our special broth over it to make ochazuke. *Please allow 30 to 40 minutes for cooking.

A bonito ramen made with chewy medium-thin noodles from a local noodle shop in Kochi, using bonito flakes, skipjack tuna flakes, and Tosa Jiro dashi. The strong flavor of bonito and the rich yet light broth seeps gently into your stomach after drinking... You can't leave without trying this!?

This is a fisherman's dish made by pouring special broth over tataki bonito and eating it as chazuke. It costs 638 yen, and you can add pickled plum for an additional 55 yen to make it ume chazuke.

Enjoy the bonito dumpling balls with aosa seaweed miso soup.

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

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

This is a rich and luxurious ice cream made with Tosa Jiro eggs!

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

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