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 the vegetables, allowing you to enjoy a deep umami flavor. It comes with rice porridge served in the soup that is full of flavor. Recommended for company drinking parties and welcome/farewell parties. For two people, 10,560 yen (including tax) and up. Reservation required (at least three days before the visit date).

Nationwide, bonito tataki was mainly eaten with ponzu sauce, but at Myojinmaru, we have been particular about the authentic Tosa style of eating bonito grilled with straw and seasoned with sun-dried salt since the beginning. It became popular at the first store of Myojinmaru, the Hirome Market Store, and was featured in media, becoming 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, and the combustion temperature can reach about 1000 degrees, allowing for an even grilling of the bonito's surface in an instant. Moreover, the smoke and aroma of the straw enhance the flavor even more. Myojinmaru's straw-grilled salt tataki is committed to 'grilling and cutting' which starts grilling with straw only after the order is placed. The bonito's skin is quickly seared until crispy, and before the heat penetrates inside, 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 made even more delicious by the excellent supporting role of 'sun-dried salt from Kuroshio Town, Kochi Prefecture.' The salt artisans of Kuroshio Town draw up seawater and create sun-dried salt without any heating process, using only the heat of the sun and the power of natural winds. The deep flavor of the salt enhances 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 straw burning. 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 particular about 'Yaki-kiri', which starts 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 Wara 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 suffix in the Hata dialect and is a play on the word for 'grilled' using straw. ・12 pieces (for about 2 people) 1,958 yen ◆ Salted tataki 6 pieces ◆ Sauce tataki 6 pieces ・18 pieces (for about 3 to 4 people) 2,838 yen ◆ Salted tataki 9 pieces ◆ Sauce tataki 9 pieces ・24 pieces (for about 4 to 5 people) 3,608 yen ◆ Salted tataki 12 pieces ◆ Sauce tataki 12 pieces

Salt-seared and sauce-seared. This is 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 3-4 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 belly of the bonito, rich in fat, with only a small amount obtainable from one fish. This is a rare treat!

1 Piece 308 Yen (Sauce, Salt Wasabi, Cheese)

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

Stir-fried Tosa Jiro chicken topped generously with scallions

Please enjoy it 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's Snack!] Inside the common Kochi chikuwa is cucumber! Enjoy with shichimi mayo!

[Perfect with sake!] Deliciously fried fish paste

Kochi is the number one producer of nira in Japan! Yukke made with crunchy nira, it pairs perfectly with drinks due to its irresistible deliciousness.

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

The moist and tender umami-rich bonito sashimi pairs well with fresh vegetables and Tosa fruit tomatoes.

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 cooked after 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 representative whale dishes, Tatsutaage is the one. A dish with substantial meat and an irresistible crispy coating.

We made tempura with fragrant Aosa seaweed. The flavor of the seaweed and the crispy texture are addictive. *Due to variations in harvest, we use domestically produced Aosa seaweed in our shop.

Fried chicken marinated in a homemade sweet and savory soy sauce made from the famous Kochi brand chicken, Shimanto 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 mackerel base and a bouncy texture of shrimp as an accent

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

Plenty of saltiness and umami from the asari! Perfect as a snack with sake! Enjoy the umami-rich asari while it's hot.

Simmered tuna belly with daikon. Ginger is used as a secret ingredient.

Rich Tosa Jiro's natural eggs have been used to create this egg roll, preserving the delicious flavor of the eggs. Note: The producer may change depending on the egg shipment volume.

[Tosa Kakuhiro Marine Products] Fluffy shirasu freshly cooked and grilled on a hot iron plate into an omelet!

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

Addictive deliciousness!

We have made our proud salt seared bonito into a nigiri. The salt seared dish is delicious even when eaten as nigiri.

The umami of bonito and the saltiness and texture of pickled daikon are addictive.

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

Uses Tosa Wagyu triangular belly. Characterized by finely textured meat and rich sweetness of 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.

Excellent freshness of live young fish, enjoy it raw as it is

We made the sweet potato tempura, a specialty of the Sunday market, into an easy-to-eat stick. 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 items and metal tools.

For an additional 165 yen, you can get 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 cooked and the aroma of the ingredients soaked in it are irresistible. [For the finish] you can pour our special broth over it to make ochazuke. *Please allow 30-40 minutes for cooking.

Perfect for a finish! This Katsu ramen uses homemade noodles from a noodle shop in Kochi, featuring chewy medium-thin noodles with katsuobushi, mackerel flakes, and Tosa Jiro dashi. The strong flavor of katsu is rich yet the soup is finished lightly, smoothly settling in your stomach after drinking... Can you leave without trying this!?

This is a fisherman's homemade dish where tataki of bonito is topped with a special broth and eaten 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 asari clams.

Please enjoy the miso soup with bonito dumpling balls and aosa.

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! (Using 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!