Tosa Cuisine Tsukasa Hankyu Grand Building

Special kaiseki meals using lavish seasonal ingredients.

Special kaiseki meals using lavish seasonal ingredients. Please use it for business entertainment and various meetings. Bonito steamed over straw: Bonito seared over high heat and smoked in an earthenware pot with straw to give it aroma. This dish is served in a way that will please guests at entertaining events. Appetizer: Steamed abalone and sashimi with vinegared kelp and yolk ■Bowl: Clam stewed bowl ■Steamed bonito and eel (served in a straw steamer) ■Meat dish: Japanese black beef cutlet ■Shinogi: Nigirizushi with fresh fish ■Nimono: Kue cooked in Tosa style ■Meal: Grilled cherry sea bream with rice balls on rice ■Dessert: Apricot jelly *The contents may be changed according to the availability of the item. The above menu is subject to change depending on the availability. The photo is for reference only.

Sawachi cuisine was introduced on "The Secret Kenmin Show". Not only the "Deep Fried Utsubo" and "Tosa Roll of Bonito" introduced in the program, but also the famous "Bonito Tataki" is included. Straw-steamed bonito" is also very popular as it is typical of Kochi. Aperitifs: Tataki of bonito (served with straw steamed bonito) ■Specialty: Dish on a platter: Two kinds of sashimi of fresh fish, homemade sashimi fish cake, roast beef, migo clam, bai clam, seasonal grilled dish, deep-fried Utsubo, simmered red shrimp, bonito Tosa roll, grilled mackerel sushi, etc. ■Seasonal specialties ■Dessert *The contents may change depending on the availability of the dish. Seasonal delicacies The photo is for reference only.

A platter overflowing with delicacies from the sea and mountains. This is truly Kochi's representative local cuisine, sarabachi cuisine. Whenever people who like to have a party gather together, this dish is always served. The boldness of the dish, which is unique to the southern island of Tosa, is also an attraction. The [bonito steamed in straw] is also very popular because it is typical of Tosa. Appetizers - Freshly seared bonito tataki (bonito tataki with fresh bonito) - Tataki of moray eel (served with straw steamed bonito) ■Sarabachi dishes (with sashimi of fresh fish) - Three kinds of fresh fish - Roast beef of Japanese black beef - Maigo clam, bai clam - Deep fried Utsubo - Nobutamaki - Grilled fish - Grilled mackerel stick sushi - Bonito Tosa roll, etc. ■Seasonal specialties - Dessert *The contents may be changed depending on the availability of the dish. The contents may be subject to change depending on the availability. The photo is for reference only.

Straw-Steamed Bonito Bonito seared over high heat and smoked with straw in an earthenware pot to give it aroma. This dish is served in a way that your guests will be pleased with.

Special kaiseki meals using lavish seasonal ingredients. Please use it for business entertainment and various meetings. Bonito steamed over straw: Bonito seared over high heat and smoked in an earthenware pot with straw to give it aroma. This dish is served in a presentation that will please guests at entertaining events. Aperitif: Mushroom shell with pea sauce ■Bowl: Pea soup ■Steamed bonito and moray eel ■Grilled dish: Butter-roasted nagataro clams and spring vegetables ■Shinogi: Fresh fish sushi ■Hot dish: Deep-fried cherry sea bream with sweetened soybean paste ■Meal: Rice with wild vegetables and miso soup ■Dessert: Apricot pudding *The menu may be changed depending on the availability. The photo is for reference only.

Shodoshima's Olive Beef boasts over 100 years of history, and Sanuki Beef has been raised in the warm climate of the Seto Inland Sea for centuries. Olive Beef is a fusion of the two, with its melt-in-your-mouth fat and sweetness. The carefully selected A5 rank Wagyu beef is mixed with Tosa's traditional bonito broth to lock in the flavor of the meat and make the highest quality Wagyu even more delicious. The "Straw-steamed bonito" is also very popular as it is typical of Kochi. Appetizer■Tataki bonito (served with straw steamed bonito) ■Dried bonito shabu-shabu, Japanese black beef (A5 grade: 30g x 3 pieces), assorted seasonal vegetables, yuba (bean curd) ■Inaniwa udon noodles ■Dessert *The contents may change depending on availability. The photo is for reference only.

Shodoshima's Olive Beef boasts over 100 years of history, and Sanuki Beef has been raised in the warm climate of the Seto Inland Sea for centuries. Olive Beef is a fusion of the two, with its melt-in-your-mouth fat and sweetness. The carefully selected A5 rank Wagyu beef is mixed with Tosa's traditional bonito broth to lock in the flavor of the meat and make the highest quality Wagyu even more delicious. The "Straw-steamed bonito" is also very popular as it is typical of Kochi. Appetizer■Tataki bonito (served with straw steamed bonito) ■Dried bonito shabu-shabu, Japanese black beef (A5 grade: 30g x 4 pieces), assorted seasonal vegetables, yuba (bean curd) ■Inaniwa udon noodles ■Dessert *The contents may change depending on availability. The photo is for reference only.

Straw-Steamed Bonito Bonito seared over high heat and smoked with straw in an earthenware pot to give it aroma. This dish is served in a way that your guests will be pleased with.

Please enjoy seasonal dishes with your friends and family. Bonito steamed in straw: Bonito seared over high heat and smoked in an earthenware pot with straw to give it a fragrant aroma. This is a dish that is sure to please even the most discerning of guests.

<Weekday limited menu A popular seasonal taste platter is served as a set meal for lunch only.

Our chef's carefully selected kaiseki course using gorgeous ingredients. You can enjoy our specialty, charbroiled bonito tataki, and other seasonal delicacies of Tosa. We also offer a variety of carefully selected seasonal delicacies. Please spend the best time at our restaurant for special occasions such as a meeting or for business entertainment.

A specially selected kaiseki course that lavishly uses ingredients from each of the four seasons. Straw-Steamed Bonito Bonito seared over high heat is smoked with straw in an earthenware pot to give it aroma. This is a presentation that will please your guests at your reception.

This course is ideal for celebrations such as a meeting, kanreki (60th birthday), koki (70th birthday), kiju (77th birthday), and yomeiju (88th birthday). Please spend the best time with our special dishes. Grilled dish: Sea bream bubbling over with soy sauce → Change to grilled lobster onion shells (ver)

Please enjoy seasonal dishes with your friends and family. Bonito steamed in straw】 Bonito seared over high heat is smoked in an earthenware pot with straw to give it a fragrant aroma. This is a presentation that will delight your guests.

Straw-Steamed Bonito Bonito seared over high heat and smoked with straw in an earthenware pot to give it aroma. This dish is served in a way that your guests will be pleased with.

The popular seasonal flavor assortment is served in a set meal. The fatty skin of the fish is crisped using a secret grilling method cultivated since the establishment of the company, in which the fish is seared over high heat to bring out the flavors and then seasoned with a dab of salt to blend the flavors. Serve with homemade yuzu ponzu (citrus ponzu citrus juice).

A set of popular a la carte dishes will be offered for a limited time only. ＜Choice of drink Draft beer, yuzu shochu highball, highball, soft drink

Available for online reservation only. 2.5 hours (L.O. 30 minutes before) for a minimum of 4 persons. Reservations must be made by 19:00 start time. Window seats with night view are not private rooms.

Available for online reservation only. 2.5 hours (L.O. 30 minutes before) for a minimum of 4 persons. Reservations must be made by 19:00 start time. Window seats with night view are not private rooms.

20-36 persons. Please call for details. 25-36 persons on eve of national holidays. Prices start at 10,000 yen and up, depending on your budget. All-you-can-drink 3,200 yen for each course. The plan includes all-you-can-drink.

The popular seasonal flavor combination is offered in a set meal for weekday lunch only. The fatty skin of the fish is crisped using a secret grilling method that has been cultivated since the establishment of the company. Please enjoy it with our homemade yuzu ponzu (citrus ponzu citrus juice).