Myojinmaru

A local dish from Kochi Prefecture where bonito is seared over straw, resulting in a fragrant exterior and a rare, almost raw interior. It is simply seasoned with salt, allowing you to fully enjoy the original flavor of the bonito. It is commonly eaten with condiments such as wasabi, garlic, and green onions.

A local dish from Kochi Prefecture where bonito seared over straw is served with a special sauce based on soy sauce and ginger. The fragrant bonito flavor and the sweet and savory sauce blend perfectly, pairing well with rice and sake. It is recommended to enjoy it with plenty of condiments.

A rare dish featuring the haramo (belly skin) of bonito, fragrantly grilled over straw. It is very fatty and has a rich, melt-in-your-mouth umami. As it is available in limited quantities, please try it if you see it.

A delicacy made by pickling bonito entrails in salt for a long period, resulting in fermentation, and is a traditional preserved food from Kochi Prefecture. It is characterized by its rich umami and unique flavor, and pairs exceptionally well with Japanese sake. The connoisseur's way to enjoy it is in small portions, savoring it slowly.

A creative dish combining katsuo shuto (pickled bonito entrails), a delicacy from Kochi Prefecture, with iburigakko (smoked pickled daikon), a specialty of Akita, and mellow cream cheese. The saltiness and umami of shuto, the smoky aroma of iburigakko, and the richness of cream cheese come together, making it an ideal accompaniment to drinks.

Fresh bonito is finely chopped and seasoned with condiments and miso, creating a Korean-style dressed dish, a local specialty of Kochi Prefecture. Adding a raw egg yolk enhances its mellowness and richness, making it a great match for both rice and drinks.

A creative dish made by adding cream cheese to 'namelou,' a local dish from Kochi Prefecture, which consists of finely chopped fresh bonito mixed with condiments and miso. The umami of bonito and the flavor of miso are further enhanced by the mellowness and richness of the cream cheese, making it a popular accompaniment to drinks.

A Caesar salad luxuriously made with fresh katsuo namabushi (dried bonito) from Kochi Prefecture and Tosa's high-sugar fruit tomatoes, paired with fresh vegetables. The umami of bonito, the sweet and sourness of tomatoes, and the crisp vegetables harmonize with the Caesar dressing, creating a refreshing yet satisfying dish.

A Japanese-style salad combining katsuo namabushi (dried bonito) from Kochi Prefecture and crispy daikon radish. It features the rich flavor of namabushi and the refreshing texture of daikon, served with a Japanese dressing such as ponzu. It's also perfect as a palate cleanser.

High-sugar fruit tomatoes from Kochi Prefecture. Compared to regular tomatoes, they have a much stronger sweetness and can be enjoyed like fruit. They are delicious even when eaten as is, allowing you to fully savor the rich, original flavor of tomatoes.

Myojinmaru's special potato salad, made warm upon order. The fluffy potatoes and ingredients combine with mellow mayonnaise for a comforting, homemade taste. Please enjoy it piping hot.