Shikoku 88-ya Otemachi
四国88屋 大手町店
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Our restaurant offers a special 6-course meal plan that includes all-you-can-drink for 2 hours (30 minutes before LO), filled with the charms of Shikoku. You can enjoy dishes that make the most of fresh local ingredients, such as Kochi bonito grilled on straw, Tokushima sudachi chicken, and swordfish from the Seto Inland Sea. With an all-you-can-drink package, you can spend a relaxing time at our restaurant. It is ideal for not only regular drinking parties, but also for welcome and farewell parties and light business entertainment.
The manager & chef proudly recommend this luxurious course. It includes all-you-can-drink for two hours for 6,000 yen (tax included). The menu is a condensed version of seven specialties from Shikoku, including grilled bonito, miso grilled potato pork, fried swordfish and fish cutlets. A wide selection of local sake and local drinks are also available, making it ideal for welcome and farewell parties, light business entertainment, and important gatherings. Please come to 88 Restaurant for a moment to experience the Shikoku climate!
8 dishes x 2H all-you-can-drink】Luxurious and rewarding course with seasonal delicacies of Shikoku 6,500 yen (tax included) This 8-course menu features the chef's specialties such as grilled bonito, swordfish, and grilled potato pork with miso. This all-you-can-drink course, which includes a 2-hour all-you-can-drink bar, is perfect for business entertainment, dinners, and anniversaries, and allows you to enjoy Shikoku's local cuisine and locally brewed sake. Please enjoy a special moment with the condensed blessings of the season.
PREMIUM》 A special course with the finest ingredients, all-you-can-drink, and luxury. 9 luxurious dishes and 3 hours of blissful time. Each dish is made with an abundance of 88ya's finest ingredients. We offer the best hospitality for special occasions and important business entertainment. Reservations must be made at least 3 business days in advance.
This is a limited plan for "88-ya Otemachi Branch" available only on Mondays and Saturdays, with a minimum of 30 people able to reserve the restaurant for a private party. A total of seven specialties from various regions of Shikoku are available, including the famous grilled bonito and sashimi of the day's arrival. Includes 2 hours and 30 minutes of all-you-can-drink, making it ideal for parties such as welcome and farewell parties, reunions, and after-wedding parties. Directly connected to Otemachi Station and also directly accessible from Tokyo Station via the underground passage. Equipped with wireless microphones and a large 65-inch monitor for staging and speeches.
This is a limited plan for "88-ya Otemachi Branch" available only on Mondays and Saturdays, with a minimum of 30 people able to reserve the restaurant for a private party. A total of eight specialties from various regions of Shikoku are available, including the famous grilled bonito and fresh sashimi of the day's arrival. Including 2 hours and 30 minutes of all-you-can-drink, this plan is ideal for parties such as welcome and farewell parties, reunions, and after-wedding parties. Directly connected to Otemachi Station and also directly accessible from Tokyo Station via the underground passage. Equipped with wireless microphones and a large 65-inch monitor for staging and speeches.
The prefecture's recommended 'new tai meshi'. Paella-style rice cooked with tai broth and vegetables. A proud dish that concentrates the umami of seafood.
Assorted fresh fish from the local market, boldly sliced into thick slices. You can enjoy the change of taste with Kagawa soy sauce, Setouchi salt, and jabara ponzu (Japanese citrus juice).
Special dumplings filled with coarsely ground straw grilled bonito tataki wrapped in handmade dough, combined with Kochi prefecture chives, onions, and pork back fat. A dish that spreads an umami flavor that is hard to believe is free of garlic and additives.
A sweet and salty snack made with the rich sweetness of Narutokintoki, combined with mascarpone and honey. The most popular among women.
A whole leg from Kagawa's specialty. The more you bite, the more the meat juice and spice aroma spread. Cut it and enjoy with lemon.
The umami of homemade tuna and the crunchy texture of Chinese cabbage. A rich yet refreshing Japanese-style Caesar.
Spicy Yukhoe with the popping texture of Tobiko. Break the soft-boiled egg to experience a two-stage flavor change.
A Japanese-style salad luxuriously made with Setouchi shirasu and Naruto wakame. A classic favorite that harmonizes the umami and saltiness of the ingredients.
Assorted thick slices of fresh fish directly from the sea. Three different flavors with Kagawa soy sauce, Setouchi salt, and jabara ponzu (Japanese citrus juice).
The fragrant aroma of grilled straw and the rich flavor of the chewy bonito. A dish that allows you to enjoy the quality of the ingredients with salt and ponzu.
Freshly delivered from Kochi, the fatty bonito is grilled with straw. The aroma and the lingering sweetness of the fat spread out.
Generous cuts of the day's recommended fresh fish. Please ask the staff for details.
Rich and milky oysters. Served refreshing with jabara ponzu and lemon.
Japanese-style cream cheese lightly marinated in sweet soy sauce. Pairs exceptionally well with Western liquor.
A representative local dish of Kagawa. A warm and nostalgic flavor.
A dish with a crunchy texture and a mild spiciness that becomes addictive, perfect for pairing with drinks.
A new texture snack made by frying somen until crispy. Addictive warning.
A sake accompaniment made with rich umami sake no, combined with Naruto wakame and grated daikon.
A refreshing combination of flavorful yuzu miso and cucumber. Perfect as a side dish.
A dish with chopped fresh fish marinated in a gentle vinegar sauce, harmonizing with the sweetness of the vegetables.
Elegantly stewed shellfish infused with rich umami in a soy sauce base.
Incorporating Aosa from the Shimanto River into the batter, lightly fried in a tempura style. Enjoy with seaweed salt.
A dish of crispy fried octopus from the Seto Inland Sea. The flavor expands with each bite.
Made with a blend of herbs from Shodoshima. Served with spicy homemade Sriracha mayo.
Imabari's specialty Senzanki (Fried Chicken) generously coated with special Aurora sauce.
A dish to enjoy the rich sweetness of Narutokintoki in a dessert-like manner.
A hearty fry made with minced small fish and vegetables. Enjoy with sauce.
Luxurious croquette made with Kagawa-produced olive beef and potatoes.
Special dumplings filled with coarsely ground straw-grilled bonito tataki wrapped in handmade dough, combined with Kochi prefecture chives, onions, and pork back fat. A dish that spreads an incredible flavor, despite being garlic-free and additive-free.
A rich dish of fresh fish mixed with yukhoe sauce. Flavor variation with egg yolk and Korean seaweed.
Prepared in a nigiri style with the recommended fresh fish of the day. Please ask the staff for details.
Senkō Pork Prosciutto × Olive Salmon × Cheese Western-style Marinade. A refined flavor that pairs well with alcohol.
Luxuriously grilled sushi of the Ehime recommended brand 'Silk Flavor'.
A popular dish from Imabari. Chicken skin is grilled on a teppan until fragrant, served with a sweet and spicy sauce and shichimi.
Richly flavored Hime pork grilled over charcoal. Coated with egg yolk for a rich taste.
A hearty whole roast, a specialty of Kagawa. Squeeze some lemon on it.
A platter of skewered brand chicken cooked evenly. Flavor changed with blue Iyo citrus pepper.
A specialty of Ozu City. Share the sweet potatoes and ingredients that have absorbed the broth.
Thick and chewy Handa somen. Refreshing with strait dipping sauce and lemon.
Sanuki udon with butter and coarsely ground black pepper. A classic finished with strait dipping sauce and a raw egg.
Setouchi Dried Sardine Broth × Fresh Fish × Rose Seaweed. A cup with a prominent aroma.
A local dish in TKG style combining sea bream sashimi, egg, and soy sauce.
Luxuriously fluffy boiled shirasu. Smooth with a soft-boiled egg.
Paella-style cooked over high heat with sea bream broth and vegetables. The umami of seafood is concentrated.
Rich vanilla made with ingredients from Uchiko Town. The combination of honey and soybean flour is outstanding.
Oranges delivered from Ehime, Yahatanhama. The variety changes with the season.
A carefully crafted beer with a focus on pouring! No adjuncts are used, only carefully selected hops, malt, and natural water are luxuriously utilized. The Diamond Malt achieves a rich flavor and umami.
Commonly known as Nobosan Beer. A beer developed in the Bavaria region of Germany. It uses wheat malt, has low bitterness, and is characterized by a smooth mouthfeel and fruity banana aroma. It is a perfect beer for women as well.
By combining the uniquely fragrant jabara with the strong characteristics of hops in an IPA style, it has been crafted into a vibrant and very easy-to-drink craft beer.
Zero calories, zero carbohydrates, and zero purine, characterized by a refreshing taste with a strong aroma of barley.
Using Nanko plums from Ehime Prefecture and authentic shochu made with high-quality underground water from the Takanawa mountain range. The Nanko plums from Ehime Prefecture are known nationwide as high-quality plums. 'Umeshu from the Brewery' uses the highest quality large-sized selected plums and is carefully brewed with aged authentic rice shochu from the local renowned brewery 'Himebayashi'.
A deliciousness that continues to be loved. A refreshing taste that you never get tired of.
Volume is about twice that of Beam High.
A healthy sour made by mixing shochu with olive cider from Shodoshima.
Naruto City in Tokushima Prefecture has long been known as a production area for Naruto Kintoki, which is grown in sandy soil. Only Naruto Kintoki is used. It has a faint sweetness and a rich, toasty aroma. The mash made from these high-sugar sweet potatoes has a higher fermentation level than usual and is rich in fragrance. This luxurious shochu is more than twice the price of the Kyushu-produced Kogane Senkan.
This authentic barley shochu, Hosenbo, is made with 100% naked barley produced in Ehime Prefecture, which boasts the highest production volume in Japan. The naked barley is milled to 65% and distilled using a normal pressure distillation method. Naked barley, cultivated as a food source known as 'barley rice,' has significantly decreased due to changes in dietary habits, but it is an excellent staple food rich in dietary fiber. As it has been improved for food use, it differs from regular barley in texture and flavor, offering sweetness and a satisfying chew, making it a healthy food option. It is finished with the characteristic fragrant aroma and rich flavor of naked barley.
The northern Haba region of Taisho, Towa, and Nishi-Tosa, located in the upper reaches of the Shimanto River, is the top chestnut-producing area in Kochi Prefecture. Using a generous 50% chestnut, it is slowly distilled at low temperatures to capture its aroma, resulting in a luxurious finish that is distinctly different. The subtle scent of chestnut and soft sweetness gently spread in the mouth. The production volume is limited, and the raw materials (50% domestic chestnut) are also limited, making this a very rare product.
Founded in the 5th year of Meiji (1872) in Shikoku Chuo City, the brewery located in Kanegawa, Kaneda Town, was once famous for its plum groves, and the name 'Ume Nishiki Sake' is derived from the plum blossoms. The sake brewing, using the rich spring water from the Hoōzan mountain range, places the utmost importance on 'human sensitivity.' It is a rich and smooth product with a deep aroma and flavor. 90ml: 630 yen; 1 go (180ml): 1280 yen.
Founded in 1920. Sakuroku Sake Brewery Co., Ltd. Shigeichiro Sakai, the first generation from Uchiko Town, Kita District, Ehime Prefecture, purchased the Kita Sake Brewery, which was formed by the merger of five sake producers, and established Sakuroku Sake Brewery in 1920. The name 'Sakuroku' was derived by taking one character from the surname and first name of the founder's father, Rokujuro Sakai. In 1977, the current toji (master brewer) was welcomed, and soon after, they began producing Junmai Ginjo sake. At that time, it was rare in Ehime Prefecture to handle refreshing and dry Junmai sake and Daiginjo, and even after 30 years, they continue to brew that flavor. It has a refreshing and elegant taste with a hint of koji aroma and a crisp finish. 90ml: 830 yen, 1 go (180ml): 1630 yen.
Uchiko Town, brewed with Matsuyama Mitsui from Chiyo no Kame Sake Brewery, gentle subtle sweetness and aroma 90ml: 680 yen, 1 go (180ml): 1380 yen
Ozu City Yoro Sake Brewery, a pure rice sake with a gentle and pleasant aroma that wafts softly. 90ml: 580 yen, 1 go (180ml): 1180 yen
This is a Junmai Ginjo sake brewed with locally produced Yamada Nishiki rice and spring water from Ameyama (Tsuboketani) in Uwacho. It features sweetness and fruity flavors. 90ml: 630 yen, 1 go (180ml): 1280 yen
Founded in 1831 in Imabari City, Ehime Prefecture, Yagi Sake Brewery. The famous sake 'Sandan Masamune' is inspired by the sharpness of the renowned sword 'Masamune'. Initially, the brewery produced cotton and soy sauce. About 100 years after its founding, in 1935, the brewery moved to Asahimachi, which was said to have the best water in the city. During the war, the brewery was completely destroyed by fire, but it overcame difficulties through the strength of tradition and has continued to this day. The name 'Sandan Masamune' is said to have been derived from the founder Jibei Yagi's hometown, naming the business 'Tanbayaya' and taking inspiration from the family crest and the sharpness of the sake, likening it to the famous sword 'Masamune', thus becoming 'Sandan Masamune'. 90ml: 680 yen, 1 go (180ml): 1280 yen
Spicy sake from Kawagame Sake Brewery in Yahatahama City. It has a mature mouthfeel and a sharp taste. 90ml: 530 yen, 1 go (180ml): 1030 yen.
Yukisuzume Sake Brewery, Hojo City, Ehime Prefecture, Kura Master 2023 Gold Award, Ehime Prefectural Governor's Award in the Daiginjo category. A rich aroma with added softness, expanding into a pure umami flavor that leads to depth and richness. Special Junmai sake 90ml: 630 yen, 1 go (180ml): 1230 yen.
A fine product with a soft flavor that brings out the umami of Matsuyama Mitsui from Tobe Town Kyowa Sake Brewery. 90ml: 580 yen, 1 go (180ml): 1180 yen
Tosa Crane Sake Brewery in Yasuda Town, Aki District, Kochi Prefecture skillfully harmonizes traditional dry brewing with honjozo. The refreshing aroma unique to dry sake and the crispness of honjozo are the secrets to its deliciousness. 90ml: 530 yen; 1 go (180ml): 1130 yen
Founded in the 5th year of the Meiji era. Kochi in Tosa is a magnificent land of sake facing the Pacific Ocean, with the mountain ranges of Shikoku behind it and the Kuroshio current dancing. Blessed with rich nature of greenery, sea, and sun, southern Tosa has nurtured many great figures, including the hero of the Meiji Restoration, Sakamoto Ryoma. Using the underground water of the Niyodo River as brewing water, we produce high-quality sake. This water creates a sake with a salty and firm texture. It is highly rated as ginjo sake, with a splendid aroma, carefully handcrafted, and a refreshing flavor that is robustly alive. It is a dry sake typical of Tosa. 90ml: 580 yen, 1 go (180ml): 1180 yen
Housui Sake Brewery Co., Ltd. in Ikawa Town, Miyoshi City, Tokushima Prefecture has a slightly dry and robust flavor, with a good finish. It pairs well with food and can be enjoyed without getting tired of it. 90ml: 530 yen; 1 go (180ml): 1130 yen
Oma Town Honke Matsuura Sake Brewery won the National Warm Sake Contest 2023 and 2022, receiving the gold award for two consecutive years in the affordable warm sake category. This junmai sake has a smooth and mellow flavor that you won't get tired of. It employs a high-level polishing method called 'henpei seimai,' which brings out the rich aroma and flavor of the rice unique to junmai sake, harmonizing with a light acidity. 90ml: 580 yen; 1 go (180ml): 1180 yen.
Founded in 1891. Kawatsuru Sake Brewery Co., Ltd. in Kanonji City, Kagawa Prefecture. Kawatsuru Sake Brewery began sake production in Kanonji. The first owner named it Kawatsuru after a crane descended upon the clear and abundant waters of the clear stream 'Zaidagawa' flowing behind the brewery. This is the driest type of sake among Kawatsuru Sake Brewery's honjozo types. It is a fine product that has fullness and flavor breadth, finished with a pleasant aftertaste that allows you to fully enjoy its umami. 90ml: 530 yen; 1 go (180ml): 1130 yen.
Kunishige, a famous sake from Kagawa, is the first in the country to be named after a toji (master brewer) and is produced by Ayagiku Sake Brewery in Ayagawa Town, Ayauta District, Kagawa Prefecture. It won the gold award at the 2023 National Warm Sake Contest. This sake has a very balanced flavor with a smooth mouthfeel and a gentle aroma. It is a special junmai sake made with 100% Kagawa-grown rice 'Ooseto'. 90ml: 530 yen; 1 go (180ml): 1130 yen.
Kotoen Town Nishino Jinling Co., Ltd. It is grown with natural yeast derived from fresh olives, while evoking flavors reminiscent of young muscat, sweet and sour, and a pure rice ginjo sake that reminds one of fresh greenery. 90ml: 680 yen; 1 go (180ml): 1280 yen.
Natural fruit juice with a focus on quality ingredients. Please enjoy our carefully selected drinks. - Sudachi Lemonade 480 Yen - Yuzu Soda 480 Yen - Pon Juice 480 Yen - Oolong Tea 430 Yen - Green Tea 430 Yen - Shodoshima Olive Cider 680 Yen
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