이자카야다이키치

Dai-Kichi's original menu♪ Unchangingly popular number one!! It's a super hit menu.

We do not prepare in advance! This is a carefully crafted dish that is grilled after seeing the customer's face and served fresh. The traditional tataki grilled and eaten with a dipping sauce is great, and the recently popular salt tataki grilled and eaten with salt is also excellent!

We sandwiched cheese in a crispy skin and fried it until crunchy. It pairs perfectly with beer!! Surprisingly popular with kids too!!

Oh!? A surprising and unconventional dish♪ It's not the filling but the skin that is made of tuna. The gyoza filling surprisingly matches well with the tuna, and once you try it, you'll be hooked♪

Shimizu mackerel, known for its connection to the famous Saba from the Bungo Channel, is sourced from Tosa Shimizu at the southern tip. You can enjoy the fresh, crunchy texture of the morning-caught mackerel. Additionally, pressed sushi and Shimizu mackerel sushi made with this mackerel are also very popular!!!

Not pork cutlet, but whale cutlet!!

Grated yam wrapped in shiso leaves and deep-fried, it's simply exquisite!!

Hot fried chicken is topped with plenty of sliced vegetables and sweet and sour sauce. It's delicious in two ways in one dish!!

We also have salt-grilled and sauce-grilled options. Tataki is the most popular!!

Homemade at our shop!! Healthy bacon with no additives or coloring!!

It should be a common menu item... but it is extremely popular!!

A white fish raised in deep seawater at depths of 200 to 300 meters. Small but rich in fat and delicious!! Great for deep-frying as well.

A white fish raised in deep water at depths of 200 to 300 meters. Small but rich in fat and delicious!! Great for grilling as well.

Shimizu mackerel, known for its connection to the famous Saba from the Bungo Channel, is caught in Tosa Shimizu at the southern tip. You can enjoy the fresh and crunchy texture of the morning-caught mackerel. Additionally, pressed sushi and Shimizu mackerel sushi made with this mackerel are also very popular!!!

One of the representative dishes of Kochi, known for its chewy texture.

Despite its appearance, it has a light and chewy texture. It tastes similar to chicken.

The heart of bonito that swims powerfully through the Kuroshio Current. It is usually simmered sweet and spicy with plenty of ginger, but grilling it brings out a rich flavor and makes it exciting. There is also grilled bonito belly available.

Chirimen Chazuke: 600 yen

Mixed Tempura: 500 yen

Stir-fried Bean Sprouts: 620 yen

(Fried) Squid Balls: 680 yen, Fried Chicken: 760 yen, Garlic Fried Chicken: 560 yen, Cheese Crispy: 440 yen, Sweet and Sour Chicken Thigh: 720 yen, Fried Kiss Fish with Ume: 620 yen, Whale Cutlet: 1060 yen, Skewered Cutlet: 540 yen, Fried Mehikaru: 890 yen, (Grilled, Boiled, Stewed) Kalbi: 1060 yen, Somen Champuru: 680 yen, Shrimp in Chili Sauce: 850 yen, Beef Tongue Tataki: 1060 yen, Grilled Beef Tongue: 1060 yen, Grilled Chicken Wings: 510 yen, Grilled Bonito: 560 yen, Tuna Gyoza: 750 yen, Stir-fried Asparagus with Bacon: 700 yen, Stir-fried Soft Bone with Chives: 660 yen, Simmered Fish: 740 yen, Simmered Beef Tendon: 720 yen, Simmered Chichiko: 610 yen, (Skewers) Grilled Chicken: 440 yen, Chicken Skin: 440 yen, (Sashimi, Sushi, Vinegared Dishes) Bonito Tataki: 1500 yen, Salted Bonito Tataki: 1500 yen, Eel Tataki: 1350 yen, Mackerel Sushi: 1060 yen, Tekka Maki: 850 yen, Tosa Maki: 1080 yen, Eel Rice Roll: 1550 yen, Tuna Tail Fin: 480 yen, Edamame: 440 yen