高知 アテと酒 ほたえる
Kochi Ate to Sake Hotaeru
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享受高知风味的居酒屋，靠近大塚站
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The concept of the restaurant We offer dishes that make you feel "Kochi Prefecture". Authentic Kochi bonito tataki and fresh vegetables from Kochi Prefecture Yakitori of Shimanto chicken, a brand name chicken from Kochi Prefecture Kochi's local sake, etc.
For the standard course Dessert and The concept of the restaurant We offer dishes that make you feel "Kochi Prefecture". Authentic Kochi bonito tataki, fresh vegetables from Kochi Yakitori of Shimanto Chicken, brand-name chicken from Kochi Prefecture, deep-fried kibinago from Shukumo, etc.
6000 yen course plus more The concept of the restaurant We will add dishes that make you feel "Kochi Prefecture". Deep-fried moray eel, eggplant tataki Bonito tataki directly from Tosashimizu, fresh vegetables from Kochi Prefecture Yakitori of Shimanto chicken, a brand-name chicken from Kochi Prefecture Deep-fried kibinago from Shukumo Salted olive vanilla ice cream after dinner, too!
7,000 yen course plus more of the restaurant concept. We will add dishes that will make you feel "Kochi Prefecture". We have also added a dish called "Tataki" of Etsubo (moray eel) to fully enjoy the Kochi experience! Deep-fried moray eel and eggplant tataki Bonito tataki directly from Tosashimizu and fresh vegetables from Kochi Prefecture Yakitori of Shimanto Chicken, a brand name chicken from Kochi Prefecture Deep fried kibinago from Shukumo Salted olive vanilla ice cream after dinner, too!
8,000 yen course includes 3 kinds of Kochi's local sake We have added popular Kochi shochu to the all-you-can-drink menu. You can feel Kochi Prefecture in both drinks and dishes. You can feel the Kochi Prefecture in both the drinks and the food. The concept of the restaurant The dishes are designed to make you feel the "Kochi Prefecture". Tataki of moray eel Deep-fried moray eel and eggplant tataki Bonito tataki directly from Tosashimizu and fresh vegetables from Kochi Prefecture Yakitori of Shimanto chicken, a brand-name chicken from Kochi Prefecture Deep-fried kibinago from Shukumo Salted olive vanilla ice cream after dinner, too!
The Shimizu saba, caught one by one using vertical line fishing, is brought back alive to the fishing port, where it is quickly bled and shipped directly in that state. Shimizu saba is a brand fish from Kochi Prefecture.
We are directly shipping fresh, plump bonito from Tosa Shimizu Fishing Port. The bonito, which has never been frozen, has a beautiful and vibrant color, and a chewy texture. It has no unpleasant smell and is served in the same condition as you would eat in Kochi. The availability and price may vary depending on the weather and supply conditions.
Fresh bonito from Tosa Shimizu, Kochi Prefecture.
Please enjoy the grilled eel, a popular menu item in Kochi, made from the ocean's gang, the eel!
Please enjoy the gang eel as sashimi. Half size is also available. It is a popular standard menu item in Kochi!
We offer fish sourced daily from Tosa Shimizu Fishing Port, Kochi Market, and Toyosu Market. Prices may vary depending on supply conditions, starting from 1,000 yen.
The king of squid, Aori Ika. It is a sweet and delicious squid.
We slowly and carefully grill over 400g of Hokkai fish over charcoal. Please enjoy it with 2 to 3 people.
Perfect for pairing with drinks!
Set of pufferfish and mahi-mahi produced in Kochi Prefecture.
This is a representative appetizer of Kochi. In Kochi, it is used as a side dish for bento or as an appetizer for fathers. Since cucumbers cannot be included unless it is Kochi's chikuwa, both the chikuwa and cucumbers are sourced from Kochi.
Simple seasoning with sesame oil and salt on cucumbers from Kochi Prefecture.
Nuta, a specialty of Kochi that became a topic on the Secret Kenmin Show, is a versatile seasoning that was once made in every household. It is made by grinding ingredients such as garlic leaves, vinegar, miso, and roasted sesame seeds. In Kochi Prefecture, it is eaten not only with thick fried tofu but also with fish like yellowtail and dorome. Nuta can be enjoyed on its own as a side dish.
Shirasu from Kochi Prefecture and Shizuoka Prefecture with cold tofu.
Kochi Prefecture has the highest production of ginger in Japan, so there are various ways to eat it. We topped our original ginger, perfectly seasoned for cold tofu.
Kochi Prefecture has the highest production of yuzu in Japan. This is a refreshing pickled dish made using yuzu from Kochi Prefecture.
This is our award-winning menu item for the Japanese sake pairing competition. Sake Tō refers to salted entrails of bonito or tuna. We use bonito in our dish. The origin of the name Sake Tō comes from the idea that when you drink sake with it, the sake goes down quickly as if it is being stolen, or that it makes you want to drink sake even if you have to steal it.
We use a lot of small fish from Kochi! Full of calcium!
The quail eggs are seasoned with our original recipe to pair well with local sake.
Please enjoy our original dressing made with fresh vegetables from Kochi Prefecture and ginger from Kochi Prefecture.
This is a limited-time product available from November to June. It is from the owner's hometown. These fruit tomatoes, grown with care in Yasu Town, Konan City, Kochi Prefecture, have a sugar content of over 8. Please enjoy not only the sweetness but also the original flavor of the tomato.
Using yuzu from Kochi Prefecture as a secret ingredient. Kochi Prefecture has the highest yuzu production in Japan. We aimed for a potato salad that is different from others!
Shimanto Chicken, a brand of chicken from Kochi Prefecture, is characterized by its moderate chewiness and gentle sweetness, remaining tender even when cooled.
Shimanto chicken thigh with Kitagawa village yuzu pepper
After grilling the thigh meat, cheese is added and further grilled. The saltiness of the cheese and the sweetness of the chicken are exquisite.
This is a value set of thigh, gizzard, cheese, and chicken breast. Please enjoy it with our homemade miso.
Nira from Kochi Prefecture, domestic thigh meat, domestic breast meat, domestic chicken soft bones, onions, secret ingredients such as tororo, and seasonings are balanced and kneaded from scratch in the store.
It's not tartar! It's aurora! In Kochi Prefecture, tartar sauce is not used for chicken nanban. We have tried many times before opening to recreate the taste of authentic Kochi chicken nanban!
A rare delicacy from Kochi, the eel is a gang of the sea, but once you eat it, it's full of collagen and truly delicious.
We made the popular Shimanto chicken into an easy-to-eat stick, you can eat it infinitely!
Izakaya Standard Menu
Everyone loves potato fries! We accommodate customer requests from large servings to crispy fried!
A popular game dish, Inoshishi Croquette, in the mountainous area of Kochi Prefecture, Reihoku region.
A popular game dish, Inoshishi Menchi Katsu, from the mountainous region of Kochi Prefecture, in the Reihoku area.
The Kibi Nago from Sukumo City, Kochi Prefecture is large and has no bitterness at all. Please confirm the true deliciousness of Kibi Nago at our store!
This is the wild sweetfish from the last clear stream in Japan, the Shimanogawa. Available now at an incredibly great price!
Natural sweetfish from the last clear stream of Japan, the Shiman River. Available now at an incredibly great price!
It has a style similar to stir-fried vegetables, which is the soul food of Sukumo City in Kochi Prefecture, but this sauce is definitely addictive.
In Kochi Prefecture, there is a famous shop known for its omelette that everyone knows. The passionate owner has been serving us for about a quarter of a century. I have great respect for them. I want to be told by the people of Kochi, 'You resemble that person...'
Using a different broth than the omelette from Kochi, it is seasoned to match the flavor of shirasu and butter. The actual dish will have more shirasu and butter than shown in the image.
Due to numerous requests from customers
Please enjoy the famous Kochi brand Shimanto chicken and fresh vegetables with crispy baguette.
Kochi Prefecture, known for producing the highest quantity of garlic chives and ginger in Japan. Fusion on a hot iron plate. Please enjoy it with salsa sauce.
This is a sweet snack that goes well with sake. It also pairs well with wine.
The King of Snacks in Kochi, Mirei and Raisin Butter are docking
Stir-fried with Hananira from Koichi Prefecture and pork. The crunchy texture will surely get you hooked. It's a staple in Koichi, but it's not available in Tokyo.
This is Hananira Ohitashi from Kochi Prefecture.
In Kochi, when it comes to tataki, eggplant is more popular than bonito. Refreshingly delicious eggplant tataki, eel → bonito → eggplant
We poured our special green onion sauce over pork and bean sprouts. It has a refreshing and delicious flavor. It's a hidden popular product!
Using garlic chives from Konan City, Kochi Prefecture, the hometown of the owner, we made a salt yakisoba that can also be a snack. A squeeze of lemon for a flavor change.
A nostalgic taste of Chinese soba served with a Japanese-style broth, a soul food from the owner's hometown, Konan City, Kochi Prefecture.
Vanilla ice cream topped with olive oil and rock salt. Please enjoy it with Mille.
It is a representative snack of Kochi.
It is a representative snack of Kochi.
Sapporo Draft Beer Black Label
[Red Star] Sapporo Lager Beer Medium Bottle
Sapporo Premium Alcohol-Free
The lemon flavor is strong!
We put in whole Nanko plums!
Using yuzu from Baromura, Kochi Prefecture.
This uses bushukan from Shimanto City, Kochi Prefecture. It is not overly sweet and is a refreshing and delicious sour perfect for summer.
Uses Wenzhou mikan from Shikoku.
This is a spicy adult sour made with ginger from Kochi Prefecture.
Did you know that there is a brand among many whiskies that is considered the 'origin of the highball'? Its name is 'Dewar's'.
Did you know that there is a brand considered the 'origin of the highball' among the many whiskies? Its name is 'Dewar's.'
Japanese whiskey grain malt
Japanese Whiskey Grain Malt
Highball + Ginger Ale
Highball + Cola
Available in white and black.
Okawari Chuu
Okawari Soto
Special Junmai Sake Super Dry
Junmai Ginjo Sake Tosa Tanrei Style
Unfiltered Junmai Sake
Junmai Ginjo Sake
Yamada Nishiki 45 Junmai Daiginjo Sake
Shizuku Hime 50 Junmai Daiginjo Sake
Junmai Ginjo Nama Sake
Every year, it is the eagerly awaited summer-like Bunguirin.
This is Drunken Whale's summer sake.
100% use of Hyogo Yamadanishiki
Bijofu's summer sake, Junmai Ginjo version, has been reintroduced at customer request.
A fine sake representing Kochi, this is a Junmai Ginjo sake with a rice polishing ratio of 50%.
This is Suigei's Nakadori Junmai Sake. Recommended by the owner✨
This is a sake that feels like the rich and dry taste of Tosa.
The owner's favorite special junmai sake from Kameizumi Brewery. It is a junmai sake perfect for hot summer days.
The favorite junmai ginjo sake of the shop owner from Kameizumi Sake Brewery. Hachikin refers to a strong-willed woman in Tosa dialect. The smoothness is distinctly crisp with a refreshing aroma and flavor released by yeast KA-1. It has a robust taste.
A bottle infused with the philosophy of Beautiful Husband. Made with 55% polished Yamadanishiki rice, using AC-95 yeast, it has a rich and refreshing aroma reminiscent of pineapple, with sweetness and umami. The depth and umami of Yamadanishiki rice are outstanding, and the finish is exceptional.
Using Matsuyama Mitsui 60% polished rice and yeast No. 7, it has a modest and sharp aroma reminiscent of melon and green banana. It is a smart and crisp drink with a good flavor.
Slightly Sparkling Special Junmai
Freshly squeezed raw sake, rice polishing ratio 55%
Using rice carefully grown in Shimanto, with a polishing ratio of 70%
Junmai Ginjo sake brewed with the original sake rice 'Gin no Yume' from Kochi. A local sake of Tosa nurtured in Kochi's land from rice cultivation to sake brewing.
Matsuyama Mitsui Rice Polishing Ratio 55%
A special sake that is positioned at the pinnacle of the sake brewed by Hamakawa Shoten, available exclusively at select stores. It is an exquisite sake made from the finest Yamada Nishiki rice, sourced from the 'Special A District' in Tojo Town, Hyogo Prefecture, with a polishing ratio of 30%, resembling a work of art.
Matsuyama Mitsui from Ehime Prefecture, Rice Polishing Ratio 60%, Sake Meter Value +10
Limited production Yamada Nishiki 40%
Bizen Omachi 60%
Yamada Nishiki 65%
Kochi Gin no Yume 55%
Kochi Gin no Yume 50%
Matsuyama Mitsui 55%
Hokkaido Ginfuu 50%
Yamada Nishiki Tosa Nishiki 70%
Polishing ratio 40%
Hyogo Prefecture Yamada Nishiki Rice Polishing Ratio 60%
Shimanto produced rice 55%
Domestic Rice 60%
Gin no Yume 50%
Can be served on the rocks, straight, with water, with hot water, or with soda.
Can be served on the rocks, straight, with water, with hot water, or with soda.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea. It uses barley and barley koji from Kyushu, aged for a hundred years, resulting in a refined sweetness and roasted flavor.
You can enjoy it on the rocks, straight, with water, with hot water, with soda, or with tea. It is aged for a long time in white oak barrels, characterized by a whiskey-like aroma and color. It is recommended to drink it on the rocks.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea.
Can be served on the rocks, straight, with water, with hot water, with soda, or with tea.
This is a chestnut shochu representative of Kochi. It can be enjoyed on the rocks, straight, with water, with hot water, with soda, or with tea.
Makino Gin + Soda
Makino Gin + Tonic Water
This is a smooth red wine with fruity flavors reminiscent of ripe plums and raspberries, with a hint of vanilla nuance.
You can enjoy a refreshing citrus aroma with the taste of tropical fruits, providing a rich and well-balanced flavor.
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