Tossa Ji Klassan

Fresh bonito from Tosa is grilled after the order is placed. Using the traditional Tosa technique of 'straw grilling', the bonito is quickly seared over high flames, bringing out a luxurious flavor that cannot be achieved with gas or charcoal.

You can enjoy freshly made sukiyaki with A4 and A5 black wagyu beef at the table. Additional meat and eggs are also available.

We combined domestic burrata cheese with prosciutto and fruit tomatoes from Kochi. When you cut the cheese, a creamy texture flows out, and the saltiness of the prosciutto combined with the acidity and sweetness of the fruit tomato creates an exquisite flavor. It pairs perfectly with both wine and sake!

A rare breed produced only in Kochi Prefecture, with only about 300 heads shipped annually. It features a moist and finely textured meat quality, characterized by a chewy, tender, and juicy flavor. Charcoal-grilled Tosa Wagyu beef with salt and wasabi or fond de veau sauce.

The thigh meat of Shimanto chicken was slowly grilled over charcoal. The fragrant aroma of charcoal stimulates the appetite.

Shimanto chicken is deep-fried in Tatsuta style and sprinkled with our original special spices. It's a dish that goes well with drinks.

Smoked quail eggs

The umami is tightly sealed with low-temperature cooking!

This is the best dish to pair with sake, made by smashing umeboshi and kimchi together and mixing with sesame oil and other ingredients.

Stuffed salmon filling into the hole of chikuwa, topped with wasabi soy mayo and ikura.

We added garlic chives and ginger, specialties of Kochi, to the grilled miso that pairs perfectly with sake. It's amazing to sip on endless sake while nibbling on this!

Edamame aglio e olio

Chicken eggs raised with yuzu peel as fertilizer. An omelette with a hint of yuzu aroma and dashi aroma, topped with fragrant porcini sauce. I use yuzu egg dashi Rolled Egg.

cheese platter

The return bonito from Kochi is delivered fresh every day, and the straw grilling done after the order is placed is exceptional! It boasts immense popularity. Straw-grilled bonito seared in salt.

Light fried cheese and salt-pickled bonito guts

mackerel and avocado tartare

This is an exquisite appetizer made by wrapping confit oysters in Wagyu beef and quickly grilling them.

Tosa Specialty Surimi Tempura with Garlic

French fries Shimanto seaweed

We combined domestic burrata cheese with prosciutto and fruit tomatoes from Kochi. When you cut the cheese, creamy goodness flows out, and the saltiness of the prosciutto combined with the acidity and sweetness of the fruit tomato creates an exquisite flavor. It pairs perfectly with both wine and sake!

Spanish ham salad

fruit tomato

Whitebait and cheese honey pizza

Ajillo

Shimanto chicken is deep-fried in Tatsuta style and sprinkled with our original special spices. It's a dish that pairs well with drinks.

Charcoal grilled Shimanto chicken

Beef tongue yukhoe style

Use the softest part Straw grilled beef tongue

Beef tongue marinated in homemade miso and grilled over charcoal. Perfect with sake or shochu.

A rare breed produced only in Kochi Prefecture, with an annual shipment of only 500 to 600 heads. It is characterized by its moist and finely textured meat, which is chewy, tender, and juicy.

Charcoal-grilled Tosa Wagyu beef (salt and wasabi or fond de veau sauce)

You can enjoy freshly made sukiyaki with A4 and A5 black wagyu beef at the table. Additional meat and eggs are also available.

Tosa Wagyu Beef in 100% Beef Straw-Grilled Hamburger Steak

Yamazaki Farm's yuzu egg TKGI use yuzu egg rice topped with a raw egg

Sushi roll tempura kimbap style

Bolognese made with 100% Akauchi beef. Luxuriously topped with Akauchi diced steak. I use Tosa Wagyu Beef Spaghetti with Meat Sauce

Spicy cod roe cream spaghetti

Using Kochi's yuzu egg, I have created a rich and smooth pudding. I use yuzu egg pudding