Suiheigentei

Limited time rice cooked with fish.

Thickly sliced bonito that has been seared on the surface.

Recommended assortment of 3 types of fresh fish (contents may change depending on the season)

The finest cuts of whale served as sashimi

Rich in collagen! Enjoy the mild and firm flavor with ponzu sauce.

A classic dish from Kochi! Slightly sweet flavor

Tatsuta age of red meat marinated in soy sauce

Red meat of whale with gochujang miso. Melting flavor

Freshly picked eggplant with Yuzu Ponzu from Kochi

Steamed vegetables full of flavor served with Tosa vinegar jelly

A salad made with sweet and mellow fruit tomatoes

A creamy potato salad enriched with the richness of sake lees

Fresh vegetables grown in Kochi are pickled in sweet vinegar.

Crispy and juicy karaage made with Shimanto chicken, tenderized with sake

Fresh ginger with a light and simple flavor

Roast beef marinated slowly with sake lees, the deeper the chew, the richer the flavor spreads.

Shimanto pork with a sweet and spicy sauce accented with ginger

Grilled seasonal fish marinated with the richness of sake lees

Grilled to perfection with a sweet and savory soy sauce glaze

Grilled dried fish including fatty Kochi Mehikari and two other aromatic varieties

Eggs from the local chicken 'Tosa Jiro' in a dashi rolled omelette

Tender Tosa Aka beef simmered in a rich demi-glace sauce.

Fresh seafood is quickly simmered to lock in the flavor, with a secret ingredient of sake lees that makes it special.

Tender and juicy sweet and savory braised pork

Oden simmered in a deep-flavored whale broth

Steamed clams finished to a plump and juicy texture

Overflowing rice with fresh seafood!

Sake rice nigiri and vegetables with a fragrant sweet miso

Gentle on the taste and the stomach, a companion for sake

3 types of sweets made with sake and sake lees

A moist and rich chocolate cake made with sake lees and chocolate (gluten-free)

Light and fluffy chiffon with a hint of sake (gluten-free)

Refreshing yuzu sorbet. A palate cleanser.