Wasosaku Ten

Fish directly delivered from Susaki, Kochi Prefecture, offers fish species, freshness, and taste that cannot be found in other stores.

Fresh bonito directly delivered from Kochi Prefecture, prepared in the authentic cooking method for salt tataki! Please enjoy the taste that rivals the authentic flavor of Kochi. Keywords are freshly grilled, thick-cut, salt tataki.

One serving

・Exquisite Tsukune skewer from Ten 200 yen ・Hyogo Hyakunichi Dori thigh skewer 250 yen ・Hyogo Hyakunichi Dori cartilage skewer 150 yen ・Hyogo Hyakunichi Dori negima skewer 200 yen ・Liver skewer 200 yen

1 piece

Moray eel has been enjoyed as a delicious and healthy ingredient in Kochi Prefecture since ancient times. It is a dish that is not easily available to eat.

A rare river seaweed that boasts the best aroma among various types of seaweed. It is a luxurious dish.

Whole deep-fried sand lance, small but flavorful. We use sand lance of sashimi quality that can actually be eaten raw.

A specialty of Tottori Prefecture, the sticky yam has a rich aroma and flavor that rivals that of wild yams. Once you taste its stickiness, you'll be hooked.

Rich double soup of chicken and tonkotsu is the key

(Vanilla, Matcha) each 300 yen

The fish delivered directly from Sukumo, Kochi Prefecture, is unmatched in terms of variety, freshness, and taste compared to other restaurants.

Fresh bonito directly shipped from Kochi, prepared using traditional methods for salt-searing! Enjoy a taste that rivals the authentic flavors of Kochi. Keywords: freshly grilled, thick slices, salt-seared.

For one person

・Delicious Tsukune Skewers 200 yen・Banshu Hyakujitsu Chicken Thigh Skewers 250 yen・Banshu Hyakujitsu Chicken Cartilage Skewers 150 yen・Banshu Hyakujitsu Chicken Green Onion Skewers 200 yen・Gizzard Skewers 150 yen・Liver Skewers 200 yen

1 piece

Eel has been cherished in Kochi Prefecture as a delicious and healthy ingredient since ancient times. It is a dish that is not easily available.

A rare river seaweed that boasts the finest aroma among various types of seaweed. A luxurious dish.

Whole fried kibi-nago, which are small but flavorful. We actually use kibi-nago of a quality that can be eaten as sashimi.

A specialty of Tottori Prefecture, Sticky Long Yam. It has a rich aroma and flavor that rivals wild yam. Once you taste its strong stickiness, you'll be hooked.

The rich double soup of chicken and tonkotsu is the key.

(Vanilla, Matcha) 300 yen each