Horikawa
堀川
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Dernières informations
An izakaya 'Horikawa' to enjoy local sake from Kochi and exceptionally fresh bonito
Évaluation
Avis
Menu
We only use fresh bonito sourced on the same day, so we apologize if we run out. The natural flavor of the bonito meat is enhanced.
We are particular about not using straw burning to enhance the flavor of the bonito. It has a good texture and umami. Please note that we will not have fresh bonito available from December 30 to January 5.
Changes daily based on the recommendations on the separate sheet
We are particular about Wagyu beef. The seasoning is slightly refined. (The photo is for three servings.)
This is our recommended salad packed with seafood.
With a special dressing focused on local ingredients.
Steamed asari clams and recommended fish caught locally, prepared with salt broth and local sake.
The saltiness of the prosciutto enhances the sweetness, making it a perfect match for the tomato.
Nozawana and small dried fish go well with hot rice!
Something you want to eat after drinking
[Tosa Maki] A type of sushi roll made with bonito, originating from an izakaya in Kochi. [Tekka Maki] Made with fresh local tuna, half for 580 yen.
Somen from the Handa area of Tokushima's Tsurugi Town. Thick noodles with a strong chewiness.
・Assorted dish set ・Fresh dish set ・Sushi dish set ※10,000 yen (tax included) for 4-5 people ・A container fee of 500 yen per piece will be charged. We can discuss your budget. ※Please make a reservation by the day before yesterday.
The only junmai sake made with yamahai brewing in Kochi Prefecture. It has a wide range of flavors and expands in the mouth. It is characterized by a clean aftertaste.
A highly fragrant, umami-rich sake that expands in the mouth and finishes smoothly, with an exceptional crispness and extreme dryness.
It pairs perfectly with food, offering a slight sweetness while finishing with a clean, dry aftertaste.
A pure rice sake with a refreshing ginjo aroma and a well-balanced harmony of crisp acidity and umami.
"Bocchiri" means just right in Tosa dialect. This is a Tosa's umami-rich junmai sake that has a 'bocchiri' flavor whether served chilled or warmed.
A robust richness characteristic of pure rice sake. A crisp flavor created by refreshing acidity. A delicious dry pure rice sake.
A refreshing and easy-to-drink sake with a subtle aroma. It pairs well with any dish.
Delicate yet rich in flavor. A refreshing citrus acidity and a subtle ginjo aroma create a light and pleasant drinking experience.
Small batch brewing. A gentle aroma with a smooth, dissolving umami in the mouth. The balance of acidity and sweetness makes it a pleasant food pairing sake.
A pure rice ginjo sake brewed with 'Gin no Yume', a sake-brewing rice from Kochi Prefecture, and pristine water from the source of the Shimanto River. It has a rich flavor and fruity aroma.
A rich-tasting sake from Akitora. It can also be enjoyed chilled. It becomes softer when warmed.
The subtle sweetness and crisp acidity characteristic of Bijofu are still present. It enhances the flavors of dishes, making both the food and the sake delicious.
A special junmai sake brewed from rice nurtured in Aikawa, Tosa Town, Tosa District, Kochi Prefecture, blessed with delicious water and air.
Pairs well with a wide range of dishes, featuring a light and pleasant aroma typical of Tosa, with a crisp, dry finish that has a touch of acidity.
The head chef selects based on the day's dishes.
Region: Argentina Variety: Torrontés [Full-bodied / Dry]
Region: USA, California Variety: Chardonnay [Medium Body / Dry]
Origin: Spain Variety: Muscat [Medium body / Slightly dry]
Region: New Zealand Variety: Sauvignon Blanc [Dry]
Origin: Japan, Yamanashi Variety: Koshu [Dry]
Region: France, Champagne Variety: Chardonnay [Dry]
Region: Argentina Variety: Cabernet Sauvignon [Full-bodied / Dry]
Region: USA, California Variety: Pinot Noir [Medium Body / Dry]
Region: USA, California Variety: Zinfandel [Medium to Full Body / Slightly Dry]
Origin: Italy, Tuscany Variety: Sangiovese [Medium to Full Body / Dry]
Region: France, Bordeaux Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc [Medium body / Slightly dry]
Region: New Zealand, Marlborough Variety: Pinot Noir [Medium Body / Sweet]
Origin: Japan, Yamanashi Variety: Muscat Berry A [Light Body / Slightly Sweet]
Origin: France, Rhône Variety: Grenache, Mourvèdre, Syrah [Full-bodied / Slightly Dry]
Origin: Italy, Veneto Variety: Prosecco [Dry]
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