地元の人も太鼓判の居酒屋さん : Michishio

Exterior: Located in the downtown area south of Kochi Station, in a lively area with many bars and bars. The nearest station is about a 5-minute walk from the Tosa Electric Railway's Hasuikecho-dori stop, and a 12-minute walk from JR Shikoku Kochi Station. It's relatively easy to find, as the store name is written on the curtains and signboards, and the store itself is lit up. The illustration of a shell drawn on the wall may be the best landmark. Parking Lot I'm sure there are some tourists who stop by, so I'll post information about the parking lot here. The store does not have its own parking lot, but since it is a busy downtown area, there are coin parking lots scattered around, and there were two parking lots next to the store. The interior of the restaurant has an atmosphere reminiscent of an old-fashioned Izakaya (Japanese-style bar), making it a relaxing space. Each seat has a sunken kotatsu, giving you an extra breather. There are seats on the 1st and 2nd floors, with a total of 80 seats, which is quite spacious. The menu is set as a course meal, with a total of 4 courses. Depending on the price, it may come with spiny lobster or have different types of grilled shellfish. You can also order individual dishes. Seafood such as shellfish and lobster can be eaten grilled, sashimi, or fried. Bamboo Course Otoshi I had pre-ordered the bamboo course which is in the middle. The appetizer is boiled whelk shellfish and crab tofu. Perhaps because the whelk shellfish is so fresh, the insides come out easily, and the crab tofu is delicious, with the flavor of the crab miso tightly packed in. Sashimi: Abalone, bonito, and two kinds of white fish, so it's like an assortment of sashimi. Although the abalone is small in size, it is extremely soft and packed with flavor. The crunchy texture made the drink go well. I don't like bonito sashimi, but eating it in Kochi is something else. There's no smell of blood, and the texture sticks to your tongue, letting you experience the deliciousness of bonito. In the Kaizoku-yaki Bamboo Course, you can taste a total of 8 types of shellfish. (*The image is for 2 people.) This includes tonkobushi, turban shell, clams, Oyster, etc. The food is baked on a gas stove set on the table, and you can add your favorite toppings at any time. The staff will look at the timing and give you advice such as ``It's okay,'' or ``If the surrounding color changes,'' so you can feel at ease. Shrimp You can eat shrimp as sashimi, but when you eat it grilled, it has a unique aroma. Fresh shrimp are so soft that you can eat them right down to the shell. Tokobushi Although it does not have as much flavor as abalone, it has a crunchy texture and the unique taste of shellfish. The clams are grilled and the soup is delicious. There were quite a few of them on the plate. Miso-yaki Oyster A grilled dish made with finely cut Oyster and miso. The miso mixed with green onions is sweet and salty, and has a slightly charred feel, making it an excellent snack for alcoholic drinks. Squid The squid is dipped in sauce and grilled on a grill. Like miso-yaki, it has a delicious grilled feel, and it has a very soft texture that is delicious even without adding anything. Chotaro: When the person working at the store called me ``Chotaro, Chotaro,'' I wondered what he was talking about, and it turned out to be Hiougigai, a name unique to Kochi. Although the flesh is small, it has a firm sweetness and is delicious. This dish is made by cooking green onions in the soup stock from cypress shellfish. This is exquisite! The umami of the green onion and the soup stock combine, and the limp green onion is extremely delicious. Sazae We add our original soy sauce sauce and grill it. Even after baking, it doesn't taste bitter and you can enjoy it till the end. Shellfish Meshi The final meal is shellfish rice, miso soup, and pickles. The pickles seem to be ready-made, but they have a delicious taste and texture. The miso soup is made with freshwater clams and has a light taste that is perfect as a finishing touch. The shellfish rice is cooked in clam juice, and you can enjoy the rich flavor of the ocean. It's a dish that's well-cooked and will leave you feeling relieved until the very end. The final dessert course was pear and plum jelly. The plum jelly had just the right amount of sourness and sweetness, which was also a very good combination. The blue Tempura Tempura batter is very thin and cooked very well. There is more than enough green color used, and the flavor stands out and is delicious. Bonito tataki (salt) This is Kochi's famous bonito tataki, and the store has ponzu sauce and salt, so I ordered the salt, which I'm not used to hearing. The tataki is served with green onions and onions, and sliced garlic is eaten together if desired. The straw-grilled bonito is fragrant and the difference from sashimi is fun. Salted koji is placed on top, and the umami of the bonito and the perfect amount of salt make the sake even more delicious. Review Definitely!!! Will come again!!!!