토와 식당

A new sensation Tan Tan Men using milk in the soup. A mild soup based on sunflower milk and ground sesame, with the locally made 'spicy sauce' by the landlady as an accent. The spiciness comes later. It goes well with white rice. Set menu is also recommended.

Natural eel caught by a fisherman from the Shimanto River. With no excess fat, the firm and tight flesh is truly the unique taste of natural eel. ▽ Dish contents: Eel bowl, Shimanto green seaweed soup, Pickles

This unagi is raised in Shimanto Town, located in the headwaters of the Shimanto River, with a strong commitment to water quality, water temperature, and feed, using shirasu (young eel) caught in the Shimanto River. The plump texture, different from wild eel, pairs well with the special unagi sauce from Toowa Restaurant. ▽ Dish Contents: Unagi Rice Bowl, Shimanto Aonori Seaweed Miso Soup, Pickles

Shimanto pork simmered in Towa's black tea. The black tea makes it moist and tender, and the right amount of fat goes well with rice. Contents: Chashu Don, miso soup, pickles

We have made fermented sprouted brown rice using local rice 'Towakonin'. For side dishes, we have marinated fish, vegetables, and traditional local food 'Miso-pickled tofu' with sake lees from 'Towakonin'. These fermented foods are treasures of Japanese cuisine. Please enjoy this fermented set meal that can only be tasted here. ▽Contents: Rice (fermented sprouted brown rice), Mackerel marinated in sake lees, Vegetables marinated in sake lees, Miso-pickled tofu from Odori District, Side dish, Miso soup

Unagi caught by fishermen from the Shimanto River. The luxurious dish is filled with grilled natural unagi. The firm and lean meat, without excess fat, offers a taste unique to natural unagi. ▽Contents: Unagi rice bowl, Shimanto seaweed soup, Pickles

We grilled natural sweetfish from the Shimanto River using salt from the mountains of Shimanto.

We have grilled the natural ayu from the Shimanto River using Shimanto mountain salt. Please enjoy the firm texture and the natural umami and aroma of ayu with minimal impurities. ▽ Dish contents: Grilled natural ayu with salt, Shiitake mushroom tataki, Rice, Miso soup, Pickles

Ginger pork made with plenty of Shimanto pork and Shimanto ginger. It is a dish that goes well with rice.

Using Tosashamo chicken marinated overnight in Toowa Shokudo's special sauce. Enjoy with Tosashamo mountain salt to taste. ▽ Dish contents: Karaage, side dish, rice, miso soup, pickles

A popular menu item, pork rice bowl made with Shimanto pork. The rice is topped with a thinly-sliced egg made from "Kogen Tamago" eggs produced in Shimanto Town and topped with Toiwa Shokudo's special original sauce. （Served with miso soup and pickles.)

Juicy pork cutlet from Shimanto, topped with local Shimanto town 'tea egg'. (Served with miso soup and pickles)

An authentic curry made with 100% Tosa Wagyu beef. It uses meat with tendons, and the flavor of Tosa Wagyu comes out well by simmering it carefully. Topped with Shikoku pork cutlet. Recommended for men who have a big appetite. (Comes with salad)

An authentic curry made with 100% Tosa Wagyu beef. It also includes lean meat, and the flavor of Tosa Wagyu beef is well brought out by simmering it slowly. It comes with plenty of salad, making it recommended for women as well. (Comes with salad)

Udon made with Hokkaido wheat and sun-dried salt, finished with water from the Shimanto River. Shimanto Seaweed Udon has natural seaweed kneaded into the noodles.

Curry udon made with Tosa Wagyu beef curry. It is a dish that warms the body. For an additional 100 yen, you can add rice, so please add rice at the end and enjoy it without leaving any leftovers.

Udon made with Hokkaido wheat and sun-dried salt, finished with water from the Shimanto River.

Experience the landscapes of Shimanto through the Toowakago meal. Carefully selected ingredients from the Shimanto River basin are served in a basket. The contents vary depending on the season. Enjoy the seasonal blessings of Shimanto throughout the year. This limited edition meal features dishes such as chestnut rice and pumpkin pudding, exclusive to autumn.