Official information
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土佐備長炭の高火力・遠赤外線効果で中をじっ...(by Restaurant)
ジビエ料理と、それらに合うお酒をご用意。(by Restaurant)
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土佐の食材にこだわったお店、【おの実】(by Restaurant)
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レトロな雰囲気溢れる座敷席 (by Restaurant)
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土佐のジビエに合う、希少なお酒です。(by Restaurant)
おの実の料理は、土佐の地酒との相性も抜群!(by Restaurant)
スタイリッシュなカウンターと2組限定のテー...(by Restaurant)
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夏は冷酒で、疲れた体を癒しませんか?(by Restaurant)
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炭火焼にぴったりな、様々な日本酒を取り揃え...(by Restaurant)
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いのししバラ肉と大根の炭焼きステーキ(by Restaurant)
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土佐清水市のブランド、清水サバ。コリコリッ...(by Restaurant)
ぷりっぷりのカツオの刺身。良いカツオが入っ...(by Restaurant)
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【おの実】の自慢の炭火焼が満喫できる、お得...(by Restaurant)
四万十豚ヒレカツ(by Restaurant)
土佐和牛焼きステーキ(by Restaurant)
燻し鶏(by Restaurant)
焼き野菜盛合わせ(by Restaurant)
生ビール(by 土佐民)
つきだし(by 土佐民)
自家製四万十鶏燻製(by 土佐民)
串盛り(by 土佐民)
猪(by 土佐民)
鹿(by 土佐民)
土佐和牛(by 土佐民)
四方竹炭焼き(by 土佐民)
ブラッドオレンジサワー(by 土佐民)
焼き野菜盛り(by 土佐民)
外観(by 土佐民)
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『ししばら串』(by 米が一番大事。)
『四万十のりのだし巻き玉子』(by 米が一番大事。)
『とんごろう唐揚げ』(by 米が一番大事。)
『漬け物盛り合わせ』(by 米が一番大事。)
お通しの『ローストビーフ』(by 米が一番大事。)
Restaurant name |
Tosa Binchoutan Yaki Onomi
|
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Categories | Izakaya (Tavern)、Kara-age (Deep-fried chicken)、Chicken dishes |
Phone number (for reservation and inquiry) |
|
Reservation availability |
Reservations available |
Address |
高知県高知市帯屋町1-15-17 WINSビル 1F |
Transportation |
3 minutes walk from Horizume Station on the Tosa Electric Railway Pier Line 8 minutes walk from Harimayabashi Station on the Tosa Electric Railway Pier Line Opposite the old Rib Road 174 meters from Horizume. |
Opening hours |
|
Average price |
¥4,000~¥4,999 |
Average price(Based on reviews) |
¥4,000~¥4,999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Number of seats |
25 Seats |
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Private rooms |
Unavailable |
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 |
Space/facilities |
Relaxing space,Counter seating,Tatami seats |
Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Cocktails available,Particular about Sake (Nihonshu) |
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Food |
Particular about vegetable,Particular about fish |
Occasion |
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The opening day |
2016.3.30 |
Restaurant highlights |
*For details on menus and courses, please see our restaurant page on Hitosara.
*For details on menus and courses, please see our restaurant page on Hitosara.
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