Wara Yaki Katsuo Tataki Myojin Maru Matsuyama Nibancho

Nationwide, bonito tataki was mainly eaten with ponzu sauce, but at Myojinmaru, we have been particular about eating bonito grilled with straw and seasoned with sun-dried salt from the beginning, following the authentic Tosa style. It became popular at the first store of Myojinmaru, the Hirome Market Store, and was featured in media and became a rumor, and now straw grilled bonito salt tataki 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 it to instantly grill the surface of the bonito evenly. 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 skin of the bonito is quickly seared until crispy, and before the heat penetrates inside, it is immediately cut while still hot, creating a fragrant aroma that whets the appetite, making it the best way to enjoy bonito tataki.

The excellent supporting role that makes delicious bonito even more delicious is the 'sun-dried salt from Kuroshio Town, Kochi Prefecture.' The salt artisans of Kuroshio Town draw seawater and create sun-dried salt without any heating process, using only the heat of the sun and the power of the natural wind. The deep flavor of the salt enhances the umami of the bonito.

At Myojinmaru, 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.

[Uses sun-dried salt from Kuroshio Town] The Myojinmaru style of enjoying freshly grilled tataki is to eat it with sun-dried salt, wasabi, yuzu juice, and garlic.

[Special Ponzu Sauce] We drizzled our special ponzu sauce from Myojinmaru over freshly grilled tataki. Please enjoy it with your choice of condiments such as shiso leaves, garlic, and myoga.

A set that allows you to enjoy both salt tataki and sauce tataki. [6 pieces of salt tataki and 6 pieces of sauce tataki] To fully enjoy the straw-grilled bonito tataki, this is the Koreyaki! (Koreyaki means 'this is it!' or 'this is' in the dialect of Hata in Kochi) This set allows you to savor both the original salt tataki enjoyed with sun-dried salt and the simple ponzu sauce tataki.

This set allows you to enjoy salt-seared bonito, sauce-seared bonito, and bonito sashimi. [4 slices of salt-seared, 4 slices of sauce-seared, 4 slices of bonito sashimi] *Please choose between sashimi with skin or without skin. This is a set featuring the signature menu item of Myojinmaru, which includes salt-seared bonito eaten simply with sun-dried salt and sauce-seared bonito served with a special ponzu sauce, along with fresh bonito sashimi sourced directly from markets nationwide. *Please note that bonito sashimi may not be available due to spoilage, poor catch, or market closures.

The bonito tataki we offer uses bonito caught by the single-hook fishing boat Myojin Maru as well as other bonito.

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!

[Fluffy Texture! Choose from 3 Flavors] Please choose from the classic sweet and spicy sauce, the refreshing spiciness of salt wasabi, and the rich cheese.

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

The more you chew, the more flavor it releases. We stir-fried the local chicken Tosa Jiro and generously topped it 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.

In Kochi's common sense, there is cucumber inside the chikuwa! Please enjoy it with shichimi mayo!

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.

Known as sea vegetables, it contains abundant 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.

Using Tosa country tofu made in Kochi. Please enjoy with sesame dressing.

This is a potato salad with the delicious flavor of fresh ingredients cooked after your order.

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 nori. The flavor of the nori and the crispy texture are addictive.

Fried chicken marinated in a sweet and savory homemade soy sauce glaze made from Kochi brand chicken, Shimanto chicken, offering a nostalgic taste. Additional piece 308 yen (tax included)

Unstoppable deliciousness! 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 bonito base and a bouncy texture of shrimp as an accent

Grated yam potato cooked on a freshly heated 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 natural eggs have been used to create this delicious rolled omelet. 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

Irresistibly delicious!

[Using Sun-Dried Salt from Kuroshio Town] Our pride, we made the bonito salted tataki into sushi. The salted tataki is delicious even when eaten as sushi!

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 for 539 yen, 6 pieces for 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 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, which is also great. *It will take about 30-40 minutes until it is ready.

A katsu ramen made with chewy medium-thin noodles from a local noodle shop in Kochi, using 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 bonito dumpling balls with aosa miso soup.

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!