土佐割烹 てんくろ
Tosa Kappo Tenkuro
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You can enjoy all of Tosa kappo cuisine, including our signature dishes such as bonito tataki and Shimanto beer beef, as well as other seasonal dishes using carefully selected seasonal ingredients. Please enjoy the various seasonal ingredients that arrive daily, and the delicious dishes of the moment made possible only by omakase (leaving the cooking to the chef). This course is recommended for business entertainment and anniversary celebrations. Our restaurant insists on fresh ingredients grown in Kochi's rich sea and clear Shimanto River, as well as safe foods such as organic and lactobacillus-grown vegetables. We hope you enjoy each and every dish, making the most of nature's bounty.
The main dish is a gorgeous platter, which is essential for banquets in Kochi, and this course allows you to fully enjoy Tosa kappo cuisine using Kochi ingredients. The course includes not only fresh seafood, but also a wide variety of seasonal ingredients. Please enjoy the powerful and fragrant aroma of straw-grilled dishes, which are boldly grilled in the restaurant. Our restaurant insists on fresh ingredients grown in the rich Kochi sea and the clear Shimanto River, as well as safe foods such as organic and lactobacillus-grown vegetables. Please enjoy each and every dish that makes the most of nature's bounty.
The “All-Bonito Course” lets you indulge in a luxurious feast featuring Kōchi’s famous straw-grilled bonito, along with everything from sashimi and grilled dishes to a rice dish to finish the meal. You can fully savor the aromatic fragrance of the straw-grilled bonito, cooked right before your eyes, along with the authentic umami of the exceptionally fresh bonito. This is our restaurant’s signature full-course meal that will delight not only bonito enthusiasts but also first-time diners.
A limited-time Year-End and New Year’s Party Course available from November 2026 through January 2027. Featuring a total of 10 dishes that let you fully enjoy the flavors of Kochi, including Tosa Kappo Tenkuro’s signature “Straw-Grilled Bonito,” Shimanto Chicken Grilled with Saikyo Miso, a ginger hot pot with Shimanto pork and winter vegetables, and the famous bonito rice. Spend a special evening surrounded by the aromatic flavors of straw-grilled dishes and seasonal cuisine. Perfect for company year-end and New Year’s parties, as well as gatherings with friends. Includes 120 minutes of all-you-can-drink; seating is limited to 150 minutes. Enjoy the spectacular sight of our straw-grilled dishes being prepared right in the restaurant, along with the aromatic scent of the straw.
A Year-End and New Year’s Party Course available exclusively from November 2026 through January 2027. Celebrate the end of the year and the start of the new one with the finest flavors of Tosa. Starting with a selection of five Tosa appetizers featuring sashimi of seasonal fish, the restaurant’s famous straw-grilled bonito, straw-grilled “Araki-san’s Yellowtail” shipped directly from Kochi, straw-grilled Shimanto Beer Beef, deep-fried tiger pufferfish, and yellowtail shabu-shabu—a total of 13 dishes that let you luxuriate in the bounty of the sea and mountains. Perfect for dinners with loved ones, business entertaining, or a year-end or New Year’s party that’s a cut above the rest. Includes a 120-minute all-you-can-drink plan; seating is limited to 150 minutes.
This 11-course meal lets you fully savor Kochi’s local ingredients and the flavors of autumn, featuring returning bonito, the last of the season’s conger eel, seasonal fish, and Shimanto Beer Beef. The returning bonito and Mr. Araki’s yellowtail are served as aromatic straw-grilled dishes, while the late-season conger eel is prepared as tempura alongside autumn vegetables. From sashimi of seasonal fish to Shimanto Beer-fed beef and Tosa-maki, you’ll experience a full range of Tosa cuisine unique to Tenkuro. It’s highly recommended for business entertaining, group dinners, or a meal with someone special. At our restaurant, we are committed to using fresh ingredients nurtured by Kochi’s bountiful seas and the clear waters of the Shimanto River, as well as safe foods such as organic vegetables and vegetables cultivated with lactic acid bacteria. Please enjoy each dish, which makes the most of nature’s bounty.
This 10-course meal features ingredients from Kochi and Shimanto, centered around late-season conger eel and returning bonito—both of which reach their peak flavor in the fall. Our signature dish, the returning bonito, is boldly grilled over straw right in the restaurant. From autumn mushrooms and Shimanto pork to bonito rice and sweet chestnut desserts, we’ve carefully balanced the flavors of Tosa with the seasonal delights of fall. Perfect for everything from a romantic dinner for two to corporate banquets and business dinners. Please enjoy the dramatic spectacle of our straw-grilled dishes, prepared right here in the restaurant, along with the aromatic scent of the straw. At our restaurant, we are committed to using fresh ingredients nurtured by Kochi’s bountiful seas and the clear waters of the Shimanto River, as well as safe foods such as organic vegetables and vegetables cultivated with lactic acid bacteria. Please savor each dish, which makes the most of nature’s bounty.
This is a specially curated course from Tosa Kappo Tenkuro, lavishly featuring the flavors of autumn and ingredients from Kochi and the Shimanto River. The menu features sashimi of bluefin tuna and seasonal fish, kuzu-coated late-season conger eel, and straw-grilled returning bonito. You’ll also have the chance to compare the two distinct flavors of Shimanto-grown eel—plain-grilled and kabayaki-style. Furthermore, this special course allows you to leisurely savor Kochi’s ingredients and the flavors of autumn, featuring a trio of straw-grilled dishes—Shimanto Beer Beef, Shimanto Pork, and Shimanto Chicken—along with three pieces of nigiri sushi and a Maruji Mont Blanc. Please enjoy the dramatic spectacle of our straw-grilled dishes being cooked right in the restaurant, along with the aromatic scent of the burning straw.
Fresh bonito grilled on straw right in front of you! Enjoy the rich flavor and thickness that even the locals of Kochi rave about, served with our special sun-dried salt, garlic, and condiments.
Fresh yellowtail with rich fat seasoned with special salt and grilled over straw. Served with sun-dried salt and wasabi soy sauce.
Moist and mild white flesh with plenty of collagen skin, served with a refreshing ponzu sauce
A luxurious assortment of bonito, yellowtail, and conger eel served in small portions
A luxurious assortment featuring today's recommended fresh fish. Enjoy this value dish with our special tenkuro sashimi soy sauce.
A menu item very popular among the staff
A dish that goes well with beer, mixed with sake stealing (salted bonito) from Kochi.
The compatibility of nagaimo and ume suishin mixed with shark cartilage is outstanding.
Chilled tofu topped generously with meat miso made from Shimanto chicken
Hiraten made with aonori seaweed, served with chopped green onions and special tenkuro soy sauce
Raw shirasu, known as dorome in Kochi
A dish that enhances your drinking experience with fresh cucumbers and the umami of sake steal.
With tomato dressing made in Shimanto City, Kochi
Special broth yukke sauce with bonito and authentic kimchi for guaranteed flavor and texture
Please enjoy our special seaweed Caesar dressing with a Caesar salad made from pork belly that has a good balance of sweetness and umami.
A salad lavishly filled with fresh seafood that Tenku is proud of, it's an irresistible taste for seafood lovers.
Tender and flavorful red meat. It can be eaten lightly without being heavy.
Moistly roasted Shimanto barley beer beef with strong umami flavor
The lean meat of Shimanto barley beer beef, which is not overly fatty, is perfect for katsu.
The thickness is made possible by the strong flavor and just the right amount of fat on the loin meat.
Deliciousness that melts in your mouth, made from carefully simmered exquisite pork belly.
Wrapped in fluffy, creamy eggs, this dish features hearty cubes of pork loin glazed with teriyaki sauce.
The chicken thigh, slowly cooked at low temperature and grilled to a fragrant finish with straw, is moist and juicy. Served with ponzu for a refreshing taste.
A simple dish deep-fried and coated with a Japanese-style sauce. Pairs well with beer and highballs.
We deep-fried the flavorful gizzards of Shimanto chicken, coated with our special salt sauce. The crunchy texture is addictive.
The rich flavor and sweetness of the thigh meat are firmly locked in, creating a melt-in-your-mouth texture. Served with a special aonori tartar sauce.
Tender and mild white fish. The skin is rich in collagen and the crispy batter enhances the enjoyment of drinks.
Eel raised in the clear waters of the Shimanto River. The thick, non-smelly flesh is exquisite whether grilled or served as sashimi.
A luxurious dish featuring fresh raw bonito fried rare. With a different texture and flavor from tataki, even those who are not fond of the unique aroma of bonito should definitely give it a try.
An egg born from the desire for children to eat safe eggs. It contains a rich yolk that rivals Tosa Jiro, and the visually appealing dashi rolled omelet oozes out deliciousness.
Gyoza made with grilled bonito instead of pork. Served refreshing and healthy with yuzu ponzu. Please choose between boiled gyoza or fried gyoza.
Shimanto produced
Ground meat sauce
Shimanto-produced eel
※ Kamadaki rice takes about 30 minutes to prepare after you place your order. The rice will be cooked at your table after you order. You can enjoy it as is, or add yuzu egg for a delicious egg over rice!
A yuzu-scented egg created for those who are not fond of raw eggs, enjoyed with special sun-dried salt from Tenku. By adding fragrant yuzu peel from Kochi's Maru Village to the feed, the unique odor of the egg is suppressed, resulting in a refined flavor with a subtle hint of yuzu. Media Awards: ★Egg Over Rice Festival - Hall of Fame ★Food Action Nippon Award 2015 - Honorable Mention ★Various media appearances including 'Nippon Television ZIP', 'Nippon Television Shuuichi', 'TBS Television King's Brunch', 'Mainichi Broadcasting Chichinpuipui'
A local favorite, this dish is said to have originated from fishermen who cooked and ate it on their boats. Enjoy freshly made rice mixed with sweet and savory simmered bonito! It pairs well with the fragrant 'Yuzu Tamago'!
Shimanto region chestnut paste is squeezed one by one with a cloth. It's a small piece, but it has a rich flavor. Although it looks like a bite-sized small chestnut kinton, it tightly encapsulates the flavor of chestnuts, making it a very satisfying sweet even with just one.
A new Mont Blanc in a perfect portion size, just the right volume. Its simplicity with unsweetened whipped cream and special Mont Blanc cream makes it perfect for dessert after meals or drinks.
A beer cocktail made with buntan juice. Recommended for those who are not fond of beer.
A beer cocktail made with yuzu juice. Recommended for those who are not fond of beer.
Original from Tenkuro, Kochi fruit juice chuhai [Buntan] features a refined acidity and aroma, with a pleasantly bitter aftertaste that becomes addictive. [Konatsu] is characterized by a refreshing acidity and aroma. Among fruit juice syrups, it is the sweetest. [Yuzu] has a prominent floral aroma and strong citrus peel flavor. [Naoshichi] offers a well-balanced taste of acidity and sweetness, with a soft aroma and rich fruit juice sensation. [Ginger] uses ginger from Shimanto, providing an authentic ginger flavor.
Refreshing and crisp
Tenkuro original, Kochi fruit juice highball [Buntan] features a refined acidity and aroma, with a pleasantly bitter taste that becomes addictive. [Konatsu] is characterized by a refreshing acidity and aroma. Among fruit juice syrups, it has the strongest sweetness. [Yuzu] has a prominent floral aroma and strong citrus peel flavor. [Naoshichi] features a taste where acidity and sweetness are distinctly felt, with a soft aroma and rich fruit juice sensation. [Ginger] uses ginger from Shimanto, offering an authentic ginger flavor.
Toyono Plum
Hamakawa Shoten
Kameizumi Sake Brewery
Kochi Sake Brewery
Shikibotan
Kikusui Sake Brewery was founded during the Edo period as a sake producer. The brewery's corporate philosophy is based on a spirit of innovation, having devised Japan's first low-temperature brewing method. The high level of technical skill and equipment cultivated in sake production is also applied to shochu production. The label features a letter and handwritten signature from Ryoma, as well as the family crest. This is a rich and mellow yet refreshing authentic barley shochu.
Sentou Brewery is famous for its local sake 'Tochi Shiragiku'. It has a reputation for making shochu using techniques cultivated from traditional sake brewing. This authentic shochu is made by fermenting and distilling ginjo sake lees produced during ginjo sake brewing. As a result, a subtle ginjo aroma can be sensed. The rice shochu, made with carefully selected ingredients, is smooth with no strong aftertaste, offering a refreshing and elegant flavor with a pleasant sweetness from the rice.
The only sweet potato shochu brewery in Kochi Prefecture, Sukumo Sake Brewery. Proudly produces sweet potato shochu using plenty of local sweet potatoes and water. This sweet potato shochu uses local Kogane Sengan and natural water from Ihōzan. It features a blend of white koji and black koji raw spirits, characterized by a refreshing mouthfeel typical of white koji and a rich depth typical of black koji, achieving a good balance.
No hands, no crown - 'Do not drown in the crown, do not adorn, cherish a simple heart, and focus solely on creating local sake that brings out nature.' Established in the 26th year of the Meiji era, operating in the lush mountainous area of the Shimanto River basin. The traditional sweetfish fishing method 'Fire Swing Fishing,' where torches are swung to drive fish into nets, and 'Daba,' meaning a gathering place for people. This chestnut shochu is named after these two symbols of Shimanto. Using a generous 50% chestnut and distilled at low temperatures, it offers a subtle chestnut aroma and soft sweetness that gently spreads in the mouth.
The fragrant aroma of jasmine tea leaves. Enjoy it as a jasmine tea blend.
This product was brewed with the goal of expressing surprise. Its flavor is reminiscent of white wine. It features a refreshing sweetness and fruity acidity.
Delicate and Dry
Soft umami with exceptional sharpness, the signature cat dances in the autumn moonlit night
Super sweet and fruity
The flavor of the sake rice 'Kazanako (Takai 63)' from Kochi expands, creating a mellow and deep hiyadori.
This is a cloudy sake that has been roughly filtered from sake mash. It is a popular product in Kochi, enjoyed by both the elderly and young women as a sweet sake. The brewing water used is Muroto deep sea water.
Slightly sweet
A special junmai sake polished to 60% using rice from Kochi Prefecture. It features a sharp dryness and crispness characteristic of a super dry sake with a sake meter value of +11.
Dry
Slightly sweet
A nama tsume junmai ginjo made with 100% sake brewing suitable rice 'Gin no Yume' from Kochi Prefecture. It has a mellow and soft mouthfeel due to aging for one summer. A fall sake that emphasizes local production.
Light and dry, fruity
Light and Dry
Super Dry
Dry
Super Spicy
Dry
A fall sake characterized by the combination of the umami of koji and the unique acidity of Suigei, offering a pleasant taste and aftertaste. Perfect for autumn flavors.
Super Dry
A seasonal limited edition of the popular brand 'Funachu Hassaku' representing Sui Boda.
Slightly dry
Slightly dry
Red wine, Véra Etal, Pinot Noir, France. It features a very balanced flavor with a light body, soft tannins, and a pleasant mouthfeel filled with fruitiness accompanied by delicate spices.
Red wine Burgundy Pinot Noir France Medium body with bright and fresh aromas reminiscent of red fruits, and a juicy taste that is impressive. This is a wine known for its high quality.
White wine Chardonnay from France, dry with aromas of ripe fruits, featuring flavors of pineapple and papaya, balanced with a moderate acidity and a full-bodied taste.
White wine Chablis La Bierele, France. A dry and elegant Chablis with aromas of apple and pear that stand out, offering a refreshing taste and a remarkable sensation in the mouth.
Sparkling wine Spumante Brut Italy white dry with refreshing citrus aroma and beautiful acidity, a fine sparkling wine with exquisite harmony of delicate bubbles.
Sparkling wine from Italy, red, slightly sweet with fruity and gentle sweetness, balanced flavor with moderate tannins, made from organically grown grapes.
Sparkling wine Culte Noir Brut France White Dry, made entirely with barrel fermentation and barrel aging, this is a genuine Champagne with a gentle mouthfeel and a rich flavor of brioche.
Buntan: characterized by a refined acidity and aroma, with a pleasantly bitter taste that becomes addictive. Konatsu: features a refreshing acidity and aroma, and is the sweetest among fruit juice syrups. Yuzu: notable for its vibrant aroma and strong flavor from the peel. Naoshichi: characterized by a well-balanced taste of acidity and sweetness, with a soft aroma and rich juice texture. Ginger: authentic ginger made from Shimanto-grown ginger.
[Buntan] Features a refined acidity and aroma, with a pleasantly bitter aftertaste that becomes addictive. [Konatsu] Characterized by a refreshing acidity and aroma. Among fruit juice syrups, it is the sweetest. [Yuzu] Notable for its vibrant aroma and strong citrus peel flavor. [Na-na] Features a taste where acidity and sweetness are distinctly felt, with a soft aroma and rich juice texture. [Ginger] Authentic ginger made from Shimanto-grown ginger.
Non-alcoholic cold drink with sour flavor
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