Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant name |
Izakaya Yoichi
|
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Categories | Izakaya (Tavern), Seafood, Beef dishes |
Phone number (for reservation and inquiry) |
050-5869-8365 |
Reservation availability |
Reservations available |
Address |
高知県高知市追手筋1-9-7 |
Transportation |
20 minutes walk from Kochi Station / 3 minutes walk from Horizume tram stop / 5 minutes walk from Harimayabashi tram stop / 2 minutes walk from Ribroad 191 meters from Horizume. |
Opening hours |
|
Average price |
JPY 4,000 - JPY 4,999 |
Average price(Based on reviews) |
|
Payment methods |
Credit card accepted (VISA, Master, JCB, AMEX, Diners) Electronic money not accepted QR code payments not accepted |
Service charge & fee |
お通し代 300円(コースには付きません) |
Number of seats |
30 Seats ( 1st floor: counter seats / 2nd floor: table seats, private room table seats) |
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Maximum party size | 20people(Seating) |
Private rooms |
Available For 4 people、For 6 people、For 8 people 1st floor: Counter seats 2nd floor: Table seats, private room table seats |
Private use |
Available |
Non-smoking/smoking |
Smoking allowed The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
Parking |
Unavailable *Coin parking available nearby |
Space/facilities |
Relaxing space,Spacious seating,Counter seating,Tatami room |
Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Cocktails available |
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Food |
Particular about fish |
Occasion |
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Location |
Hideout,A house restaurant |
Family friendly |
*Customers with children are not allowed to enter our store. We apologize for the inconvenience, and thank you for your understanding. |
Phone number |
088-823-8966 |
Sunday at 7pm, I made a reservation and went to Yanagimachi. If you're walking, it's about 5 minutes from Hirome Market and 7 minutes from Harimaya Bridge. Yanagimachi Street is a common name, and the correct name is between Obiyamachi and Otesuji. This common name seems to have come from the fact that after the war, restaurants and Coffee shops in the area planted willows along the street in hopes of rebuilding the area. I did some research and made a reservation because I wanted to eat and drink delicious food with my kind friend and husband who came despite the coronavirus pandemic. The 1st floor has a counter only, and the 2nd floor has a tatami room. Both the general and his sister have friendly personalities, typical of the Kochi family. Since there were a lot of reservations on this day, I was forced to ask for a seat at the counter, and ordered the following. Sashimi of bonito 1,600 yen Seared salted Tosa wagyu beef ``karashi'' 1,300 yen Fried clams 500 yen Fried river shrimp 600 yen Chikukyu 400 yen Teppanyaki egg 400 yen Appetizer Macaroni salad Bottled beer Kirin Medium bottle 600 Chuhai (Shochu cocktail) 500 yen x full Dabada hiburi mixed with hot water 600 yen x full Bonito can be seared or sashimi, making the sashimi even more fresh. Garlic, ginger, onion, cucumber and plenty of seasonings. The bonito is thickly sliced and extremely fresh. Ah, I feel like I know a lot. The Tosa Wagyu beef mustard that I really wanted to try when I made the reservation was grilled in a spectacular manner right in front of me. The harmony between the melting fat and the deliciousness of the lean meat will leave you in agony. Kochi family's classic Chikukyu is also delicately prepared, with the cucumbers being peeled and not forced into the dish. There's no reason why river shrimp can't be delicious. And it was my first experience of fried clams. The shelled clams are perfectly fried and perfect for snacking on while drinking. It seems that it is difficult to fry it well and fragrant at home, so this is unique to this restaurant. So, while I was having a good time talking with friends I hadn't seen in a long time and drinking a lot, I came across a scene where the general was setting a griddle on fire. When I asked what it was used for, the answer was that it was used for making teppanyaki eggs. Then, he grabbed one of the hot iron plates with scissors, held it out in front of us, and poured the beaten eggs all at once. So I said, "Okay, stir it now!" and I stirred it all at once, and the tamagoyaki was ready in no time. According to the chef, it's a hassle to bake and roll the dough like dashimaki. But this is a great idea because it's piping hot and delicious. It's much cheaper and tastier than the fancy-looking tourist-oriented restaurants that have been popping up recently in Obiyamachi and Otesuji. I was soothed by the warm and funny general who is very Kochi. I feel like I can still find hidden gems if I look for them. Thank you very much to everyone at the store who helped us in many ways. I'll definitely visit you again next time I return. Thank you very much for the meal.