四万十川 银座
四万十川 銀座 / Shimantogawa Ginza
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Saturday and Sunday limited plan♪* The contents will be changed according to the season, please see the details. Premium all-you-can-drink plan is also available for +1,000 yen. .............................. .............................. .............................. Reservations required by 14:00 on the day *Last order 30 minutes prior to the day of the event (If you make a reservation at 20:30, last order at 22:00 cannot be changed) ............... .............................. .............................. ...............[Appetizer] Seasonal stacked box appetizers, four kinds of appetizers [Cold dish] Tosa fresh onion salad with delicious salt dressing [Grilled straw] Straw-baked bonito with salt dressing [Grilled straw] Straw-baked sea bream with kombu sashimi [Grilled straw Fried dish】Kochi Sunday market specialty "Imoten" deep-fried kibinago (sweet potato tempura) [Nimono] Warayakiya's beef bean curd [Warayaki] Thickly sliced pork loin [Meal] Wasabi bonito rice............... .............................. .............................. ...............・Course menu is subject to change depending on availability on the day. No charge for course reservations. .............................. .............................. .............................. All-you-can-drink menu ◇[Beer] Asahi Super Dry (glass or pitcher) [Sour] Bun Tan Sour / Yuzu Sour / Ginger Sour / Lemon Sour / Oolong High / Green Tea High / Sawato-cha High Ball [High Ball] High Ball / Bun Tan High Ball / Yuzu High Ball / Ginger High Ball / Ginger High Ball / Cork High Ball Highball / Coke Highball [Shochu] Sweet Potato / Barley (on the rocks, with water, with soda, with hot water) [Sake] Shochiku-bai Gokai (cold or hot) [Umeshu] Kishu Umeshu [Wine] White Wine / Red Wine (glass or carafe) [Soft drinks] Oolong Tea / Green Tea / Sawato-cha / Cola / Ginger Ale .............................. .............................. ..............................
Recommended for New Year's party! This is a special limited platinum plan that allows you to enjoy our famous thick slices of bonito tataki as well as 3 types of strawbale and Tosa's summer ingredients only available in this course while comparing Kochi's local sake ♬♬. You can also change to a premium all-you-can-drink plan for +500 yen.
Premium all-you-can-drink for ¥1,000.
Premium all-you-can-drink for ¥1,000.
Saturday and Sunday limited plan♪ The menu will be changed according to the season, please refer to the details. Premium all-you-can-drink plan is also available for +1,000 yen.
The absolute signature menu item 'Salted Bonito' with an almost 100% order rate at the straw grilling restaurant. The straw grilling, which produces flames over 1 meter high, cooks the fish at high temperatures, concentrating its flavors. Additionally, the surface is infused with the fragrant aroma of straw, allowing you to savor the natural taste of the ingredients. The best way to enjoy it is with 'Muroto salt, wasabi, and garlic,' which is the Tosa style.
Tosa Hachikin chicken with low fat and just the right texture. Marinated in a special garlic soy sauce and grilled with straw.
Grilled black wagyu at 800°C with a straw flame, capturing the aroma of the straw and the umami of the meat. Enjoy with wasabi, salt from Kochi, and three types of condiments.
Brand pork raised in the nature of Shimanto, grilled after being marinated in salt koji. Please enjoy with your choice of condiments.
Enjoy the thick cut beef tongue grilled boldly over straw, simply seasoned with sesame oil, garlic, and salt from Kochi. Price: 2079 yen (including tax)
It is said that 'if your eyesight worsens, eat eel' because it is highly nutritious. The gelatinous part of the skin is a natural collagen! It is also rich in iron and calcium, and is said to be 'good after childbirth.'
Please enjoy the uniquely fragrant and fluffy eel with wasabi, salt, and yuzu vinegar. Feel free to try the pepper from the Kochi Niyodogawa as well.
Tender and mild red meat grilled to perfection, served with a generous amount of special 'Nuta' sauce on the side.
In the dialect of Kochi, it refers to 'young sardines.' It is a representative seafood delicacy of Tosa. The subtle bitterness pairs perfectly with the refined and dry sake of Tosa.
In Kochi, the young eel is called 'Noresore'. It has a smooth texture and a slight sweetness that lingers in the mouth, creating a unique and addictive sensation.
Salted innards of bonito, said to have originated from the idea that the sake disappears as if stolen. Recommended as a side dish for Japanese sake.
A recommended dish made by marinating katsuwo in a special soy sauce and preparing it in a deliciously spicy yukke style! Don't hesitate, choose this one!!
Enjoy the classic Camembert cheese smoked with straw, served with the serious local treat from Kochi, Mirebisuketto.
Mentaiko grilled with straw to enhance its aroma. It's exquisite.
A fragrant and healthy salad with Aosa seaweed, a specialty of Kochi, served with a ginger-accented dressing.
Served with a potato salad fragrant with yuzu, topped with a ginger sauce containing bonito and a soft-boiled egg smoked with straw. It's incredibly delicious! Definitely try it!!
It is a juicy tomato with high sugar content. Refreshing!!
This is a juicy hand-made tsukune made with coarsely ground chicken, cartilage, and spicy ginger from Kochi. Please enjoy it dipped in egg yolk.
Juicy braised belly made from brand pork nurtured by the nature of Shimanto, slowly simmered to tenderness.
Dashi-maki tamago with a gentle aroma of aosa seaweed. Enhanced by bonito dashi.
Kochi's oden is eaten with vinegar miso! This is a platter of Tosa oden with sumaki and jako tempura, served with bonito broth.
Aosa seaweed, grown in the estuary where rivers and the sea mix, is soft and has a coastal aroma. When made into tempura, its flavor intensifies and its deliciousness is exceptional.
Marinated in a special sauce and fried to a crispy texture, the flesh is tender white meat with a light and elegant flavor.
Fresh blue fish is used as a base, mixed with various fish, ground into a paste, and deep-fried. Please enjoy it with ginger soy sauce.
Fresh kibi nago is deep-fried until crispy and fragrant, seasoned with salt made from aosa seaweed, and tastes even better when squeezed with lemon before enjoying.
A specialty of the Sunday market in Kochi, this sweet potato tempura has a fluffy texture and a simple deliciousness from the sweetness of the sweet potato.
A local B-class gourmet dish featuring garlic chives, a specialty of Kochi. This yakisoba has a light salt flavor with delicious garlic chive aroma and texture.
A traditional countryside sushi made with vinegared rice prepared with yuzu vinegar, a staple in Kochi. Grilling the surface allows the fat under the skin to melt, spreading deliciousness the moment it enters your mouth.
The eel is grilled over straw for a fragrant finish. This is eel sushi on a stick accented with the citrus-scented pepper from the Niyodogawa River. Enjoy it with wasabi to your liking.
Crème brûlée made with boiled yuzu peel, enjoy the refreshing aroma of yuzu and the smooth texture.
Please enjoy vanilla ice cream with caramel sauce together with 'Kochi's Serious Confectionery' Mirei Biscuit.
Freshly selected raw sweet potatoes are fried until crispy on the outside and fluffy on the inside, then coated with a special buttery flavored sugar. It's fluffy and exquisite.
I searched for delicious ice cream in Kochi. It's not always guaranteed that the same one will be available, you know?
This is an original brand of dry and refreshing sake made to pair with the salt-seared bonito from Nishioka Sake Brewery, the oldest sake brewery in Kochi Prefecture. Please enjoy the aroma of the straw while savoring it together. 1 go 979 yen (including tax) Glass 638 yen (including tax)
This unique sake, named after the yeast CEL-24 developed in Kochi, has a fruity aroma and a refreshing aftertaste, reminiscent of white wine. 1 go 1133 yen (tax included) Glass 759 yen (tax included)
A pure rice ginjo sake characterized by its refreshing smoothness. It has a light and pleasant taste that evokes the last clear stream, the Shimanto River. 1 go 979 yen (including tax) Glass 638 yen (including tax)
1 go 979 yen (tax included) glass 638 yen (tax included)
1 go 1133 yen (including tax) glass 759 yen (including tax)
1 go 1133 yen (tax included) glass 759 yen (tax included)
1 go 979 yen (tax included) glass 638 yen (tax included)
1 go 1133 yen (tax included) glass 759 yen (tax included)
1 go 1133 yen (tax included) glass 759 yen (tax included)
A refreshing and full-bodied flavor with a crisp finish. This taste can only be achieved with Yamada Nishiki. It pairs well with rich-flavored dishes and is recommended as a sake for meals. 1 go 979 yen (tax included) glass 638 yen (tax included)
A pure rice sake named after 'Senchu Hassaku,' written by Ryoma Sakamoto on a ship, representing Kochi. It is a dry sake that is extremely smooth and expands in flavor, following the path of dry sake. The finish is outstanding. It can be enjoyed at room temperature, chilled, or warmed. 1 go 979 yen (tax included) glass 638 yen (tax included)
1 go 1133 yen (tax included) glass 759 yen (tax included)
This is a plum wine with a fresh plum aroma and a taste of sake, combining sweetness and a subtle, easy-to-drink quality.
Generously uses the fragrant juice of Yama Yuzu from Tosa Reihoku. This is a refreshing yuzu sake that is low in alcohol and easy to drink.
In Kochi Prefecture, when it comes to mikan, it's Yamabuki mikan. This liqueur uses plenty of juice, offering a fresh aroma and a crisp sweetness.
This is a yuzu umeshu carefully crafted by combining fresh yuzu juice from Barakamura, Kochi Prefecture, with authentic umeshu. The aroma and acidity of Barakamura's yuzu perfectly complement the sweetness of the umeshu.
This is a carefully selected house wine.
This is a carefully selected house wine.
A beer from Japan that boasts a 'smooth drinking experience, crisp taste, and dry finish' to the world.
Aiming for the taste closest to beer, it offers a dry throat feel and a creamy foam, providing a beer-like drinking experience with a refreshing flavor that pairs well with meals.
A beer from Japan that boasts a 'smooth drinking experience, crisp taste, and dry flavor'
A blend of white koji sake and black koji sake. The modern crisp flavor of white koji harmonizes beautifully with the richness and depth of traditional black koji.
Using black koji mold, it brings out the unique rich aroma of the sweet potato, along with a strong flavor and depth.
In the Hata dialect, it means 'very' or 'extremely'. It uses white koji, providing a refreshing and smooth throat feel, along with a gentle flavor.
A specialty shochu from Shimanto made with 50% high-quality raw chestnuts. It is popular for its unique mellow sweetness and aroma.
It features a refreshing taste with a clean finish and a smooth, pleasant aftertaste.
This is a blend of malt whiskey made from non-peat malt and grain whiskey with a light aroma and flavor made from grains. It is delicious in any way you drink it and never gets boring. It is the perfect whiskey for when you want to enjoy alcohol casually.
Buntan is a fruit representative of the tropical region of Tosa. It has a thick skin and is a large citrus fruit, characterized by a moderate sweetness and a refreshing acidity, resulting in a uniquely balanced deliciousness.
Kochi Prefecture boasts the highest production volume of yuzu in Japan, making it one of the top yuzu-producing regions in the country. Yuzu is grown in mountainous areas with significant temperature differences, absorbing clean air and beautiful water, resulting in fragrant and beautiful yuzu.
Kochi Prefecture is the number one producer of ginger in the country. Ginger has been produced in large quantities in Kochi since ancient times, taking advantage of the warm climate.
Not only quenches your thirst, but also refreshes both your mind and body, switching you to a positive and enjoyable mood.
Not too sweet bubbles, refreshing stimulation. A dry thrill that adds flair to the fun. It moistens the adult's throat and heart, both straight and as a mixer, in a glamorous way.
Buntan, a fruit representative of the tropical Tosa region, has thick skin and is a large citrus fruit. Its moderate sweetness and refreshing acidity create a uniquely balanced and distinctive flavor.
Kochi Prefecture boasts the highest production volume of yuzu in Japan, making it one of the top yuzu producing regions in the country. Yuzu is grown in mountainous areas with significant temperature differences, absorbing clean air and beautiful water, resulting in fragrant and beautiful yuzu.
Kochi Prefecture is the number one producer of 'ginger' in the country. 'Ginger' has been produced in large quantities in Kochi since ancient times, taking advantage of the warm climate.
It is classified as a blue tea among Chinese teas and is a semi-fermented tea that is heated to stop fermentation during the fermentation process.
This tea is made from 'Sawadate Tea', the first flush that receives the blessings of mountains, rivers, and sky, featuring a youthful and refreshing flavor created from the 'late buds' that appear after the first flush, providing a soothing experience that you won't tire of.
A rare fermented tea that has been continuously made using traditional methods unchanged since the Edo period. It is characterized by a sweet and sour aroma, a unique flavor, and low tannin content. It is also referred to as the 'phantom tea.'
Buntan, a fruit representative of the tropical Tosa region, is a citrus with thick skin and large size. Its moderate sweetness and refreshing acidity create a uniquely balanced deliciousness.
Please enjoy the subtly sweet and refreshing taste of yuzu and carbonation!
This is a yuzu drink made with the clear water of the Yasuda River and fragrant yuzu as the base. Baromura spreads throughout your body.
A straight type drink made with plenty of Kona juice grown without pesticides, characterized by the elegant acidity and refreshing taste unique to Kona.
A ginger ale that fully expresses the spiciness and aroma unique to organic ginger cultivated with care from soil preparation to harvest. It is a drink that represents the taste of Tosayama.
A ginger ale that fully expresses the spiciness and aroma unique to organic ginger carefully cultivated from soil preparation to harvest. It is a drink that represents the taste of Tosayama.
This non-alcoholic sparkling drink features refreshing ginger from Kochi Prefecture combined with the rare 'Tosa Bergamot'. Enjoy the fine bubbles reminiscent of champagne and the elegant aroma of bergamot.
It is classified as a blue tea among Chinese teas and is a semi-fermented tea that is heated to stop fermentation during the process of leaf fermentation.
Yuzu is said to be rich in vitamin C (juice) and vitamin E (peel), which have excellent antioxidant properties and anti-aging effects, making it an essential drink for beautiful skin.
Sawadate Tea, blessed by the gifts of mountains, rivers, and sky, is characterized by its fresh and refreshing flavor made from the 'late buds' that appear after the first flush. It is a tea that creates a soothing time without becoming tiresome to drink.
A rare fermented tea that has been continuously made using traditional methods unchanged since the Edo period. It is characterized by a sweet and sour aroma, a unique flavor, and low tannin content. It is also referred to as the 'phantom tea.'
Not only quenches your thirst, but also refreshes both your mind and body, switching you to a positive and enjoyable mood.
Not too sweet bubbles, refreshing stimulation. Adds a touch of fun with a dry kick. Served straight or as a mixer, it beautifully quenches the thirst and spirit of adults.
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