Myojinmaru Okayama Honmachi

While the mainstream way to eat bonito tataki nationwide was with ponzu sauce, at Myojinmaru, we have been committed to the authentic Tosa style of eating bonito grilled with straw and seasoned with sun-dried salt since the beginning. It became popular at the first store, Hirome Market, and was featured in the media, leading to its reputation. Now, straw-grilled bonito salt tataki can be enjoyed at various restaurants across the country, but as the original, we will continue to uphold the authentic taste and dedication.

Straw has a very strong heat, reaching combustion temperatures of about 1000 degrees, allowing for an even and instant grilling of the bonito's surface. Moreover, the smoke and aroma of the straw enhance the flavor even more. Myojinmaru's straw-grilled salted tataki is committed to 'grilling and cutting' which starts with grilling the straw only after an order is placed. The bonito is quickly seared just enough to crisp the skin, and before the heat penetrates inside, it is cut while still hot, making it a tataki that allows you to enjoy the freshly grilled, fragrant aroma that whets your appetite, and taste the bonito at its most delicious.

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 up seawater and create sun-dried salt without any heating process, using only the heat of the sun and the power of natural winds. The deep flavor of the salt enhances the umami of bonito even more.

At Myojinmaru, we are particular about using well-dried, high-quality straw from Kochi that produces a good flame 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.

Our restaurant is committed to 'grilled cutting,' which starts grilling the bonito with straw after you place your order. Enjoy the crispy and fragrant skin, the subtle aroma of straw, and the carefully selected sun-dried salt from Kuroshio Town. 6 pieces: 1,298 yen, 9 pieces: 1,628 yen, 12 pieces: 1,958 yen. *Please note that the bonito tataki will take a little time to prepare as it is grilled after you place your order.

The wara-grilled bonito is marinated in a 'special ponzu sauce' that has slowly matured its flavor, allowing you to enjoy the exquisite taste along with condiments such as onions and garlic. 6 pieces: 1,298 yen, 9 pieces: 1,628 yen, 12 pieces: 1,958 yen. *Please note that the bonito tataki will be grilled after you place your order, so it will take a little time.

Koreyaki means 'this is it' in the Hata dialect of Kochi. The suffix 'yaki' in Hata dialect is combined with 'yaki' from the straw grilling method. ・12 pieces (for about 2 people) 1,958 yen ◆ Salt tataki 6 pieces ◆ Sauce tataki 6 pieces ・18 pieces (for about 3-4 people) 2,838 yen ◆ Salt tataki 9 pieces ◆ Sauce tataki 9 pieces ・24 pieces (for about 4-5 people) 3,608 yen ◆ Salt tataki 12 pieces ◆ Sauce tataki 12 pieces

Salt-seared and sauce-seared. This is a great set that allows you to enjoy bonito sashimi as well. *Please note that we may not be able to provide this due to reasons such as bad weather, poor catch, or market closures. *Please choose between sashimi with skin or without skin. - 12 pieces (for about 2 people) 2,178 yen ◆ 4 pieces salt-seared ◆ 4 pieces sauce-seared ◆ 4 pieces bonito sashimi - 18 pieces (for about 3-4 people) 3,058 yen ◆ 6 pieces salt-seared ◆ 6 pieces sauce-seared ◆ 6 pieces bonito sashimi - 24 pieces (for about 4-5 people) 3,828 yen ◆ 8 pieces salt-seared ◆ 8 pieces sauce-seared ◆ 8 pieces bonito sashimi

A part of the bonito that is rich in fat from the belly. A rare delicacy that can only be obtained in small quantities from a single bonito.

1 piece 308 yen (sauce, salt wasabi, cheese)

Simple dish of rice eggplant from Kochi Prefecture, grilled with straw and served with ponzu sauce.

Stir-fried Tosa Jiro free-range chicken topped generously with green onions.

Please enjoy it with garlic and salt wasabi as you like.

Enjoy the refreshing taste of tuna belly with spicy grated daikon and lemon.

The combination of simmered mackerel namero and cheese is outstanding.

Uses extra-large bonito belly. Marinated in soy sauce and sun-dried. Quickly grilled as a snack with sake.

[Kochi's Snack!] A cucumber inside a chikuwa, which is a common snack in Kochi! Enjoy it with mayonnaise mixed with shichimi!

Deliciously fried fish paste.

【Kochi is the top producer of garlic chives in Japan!】 Yukhoe made with crunchy garlic chives. Its irresistible deliciousness pairs perfectly with alcohol.

[Tosa vinegar mixed with the umami of bonito] Known as a sea vegetable, it is rich in minerals and nutrients, and is also low in calories.

The moist and tender umami-rich cured bonito pairs well with fresh vegetables and Tosa's fruit tomatoes.

Made with Tosa country tofu produced in Kochi. Please enjoy with sesame dressing.

[The freshest is the most delicious!] This potato salad is made with fresh ingredients and has a delicious flavor of raw bonito, prepared after you place your order.

【Sweet~! A tomato that is just like a fruit!】 You can tell the difference just by taking a bite! 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! Eel is also a specialty of Kochi. It is rich in collagen, which is beneficial for beautiful skin!

When it comes to whale cuisine, Tatsuta-age is a representative dish. It's an irresistible item with substantial meat and a crispy coating.

We made tempura with fragrant aosa seaweed. The flavor of the seaweed and the crispy texture are addictive.

Fried chicken marinated in a homemade sweet and savory soy sauce made from the local Kochi brand chicken, Shimanto Chicken. Additional piece for 308 yen (tax included).

Spicy potatoes seasoned with bonito flakes, sansho pepper, and black pepper are perfect with drinks.

Crispy on the outside, fluffy on the inside, with a tuna base and the bouncy texture of shrimp as an accent.

Freshly grilled grated yam on an iron plate.

Perfect as a snack with sake. Enjoy the clams full of umami while they are hot.

【Rich Tosa Jiro Natural Eggs】 This omelet is made with the rich flavor of Tosa Jiro eggs as it is. *The producer may change depending on the quantity of egg shipments.

[Tosa Kakuhiro Marine Products] Fluffy shirasu (whitebait) freshly cooked and grilled on a hot iron plate to make an omelette!

[Tosa Kakuhiro Seafood] A crispy snack made with shirasu and cheese.

Addictive deliciousness!

Simmered tuna belly with daikon. Ginger is used as a secret ingredient.

Our restaurant's pride, we have made a nigiri with salt-seared bonito. The salt-seared dish is delicious even when eaten as nigiri.

The umami of the tuna combined with the saltiness and texture of the pickled daikon is addictive.

A local dish from Tosa, rolled with bonito, perilla leaves, and garlic. 3 pieces for 539 yen, 6 pieces for 1,078 yen.

Uses the triangular cut of Tosa Wagyu. Characterized by its fine texture and rich sweetness of fat.

A delicacy essential to the sake culture of Tosa, made by pickling the innards of bonito in salt. It is also referred to as Japanese anchovy.

【Excellent Freshness Raw Shirasu】Enjoy the exceptionally fresh young fish raw as it is.

We have made the sweet potato tempura, a specialty of the Sunday market, into easy-to-eat sticks. The Tosa Aozora Market Sunday Market in Kochi has a history of over 300 years and serves as a kitchen for the citizens. Held every Sunday, it features ingredients and goods brought from various regions within the prefecture, including food items, metal goods, and knives.

For an additional 165 yen, you can have Tosa Jiro eggs and simmered bonito. *It will take 30 to 40 minutes until it is ready.

We have made Tosa's famous bonito rice into kamameshi. The flavor of the bonito when it's cooked, along with the aroma of the ingredients that have absorbed it, is irresistible. [For the finish] it's also great to pour our special broth over it and enjoy it as ochazuke. *Please allow 30-40 minutes for cooking.

[Perfect for a finish! Delicious bonito flavor] This ramen features chewy medium-thin noodles made with homemade noodles from a noodle shop in Kochi, using bonito flakes, skipjack tuna flakes, and Tosa Jiro broth. The strong bonito flavor and rich yet light broth seeps gently into your stomach after drinking... Can you really leave without trying this!?

This is a fisherman's meal made by pouring a special broth over bonito tataki and eating it 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 clams.

Enjoy the miso soup with katsuobushi dumplings and aosa seaweed.

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. A rich and luxurious ice cream! (Made with Tosa Jiro eggs)

This is Tosa Imo Kenpi, a nostalgic taste made only with sweet potatoes, sugar, and oil.

Handmade pudding made with Tosa Jiro eggs. The creamy and fluffy texture is delicious!