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[New!! ] Enjoy high-quality eel to your heart's content in a high-quality space. With ``ju'', ``don'', and ``Ishiyaki Mabushi''.
3 minutes from Ohashidori Station ◆ Kochi Prefecture x Korean Cuisine! Authentic taste run by an owner from Seoul. Authentic raw samgyeopsal ◎
An oasis space for adults nestled in a back alley
Enjoy local ingredients with seasonal tempura, Local Cuisine, and sushi.
◆Summer taste! ! Salt-grilled wild sweetfish from Niyodo River ◆
Enjoy Tosa's seasonal delicacies in a relaxing and relaxing space [Rakuda Bettei]
[4 minutes from Hasuikecho Dori tram stop] Feel free to enjoy Tosa specialties such as extremely fresh bonito and squid swimming in a fish tank ◎ Can be reserved for private use
Enjoy the seasonal flavors of Tosa in a private room! Summer ingredients are arriving one after another! We are also accepting reservations for welcoming and farewell parties!
NEW OPEN on Monday, April 23, 2023. Myojinmaru Hanare reopens after renovation!!
Now accepting reservations for various banquets!! Local production for local consumption!! Relax and enjoy the blessings of Tosa in a completely private room...
The flames of straw roasting are dancing! A famous spot in Tosa where local delicacies gather, including Kochi's specialty, seared bonito.
[Tanoya Ginzo collaboration cuisine continues to be popular] Delicious food delivered directly from the port town of Usa, Tosa City, in a hidden back alley.
A popular hideaway among locals and visitors from outside the prefecture alike. [Large and small private rooms available] Private rooms are available for parties of two or more!
Enjoy authentic cuisine in a Japanese space filled with the warmth of wood. Enjoy fresh seasonal flavors in a casual atmosphere.
A relaxing and warm space in the city where you can enjoy the flavor of the ingredients.
Reservations can be made online through the "Kochiya Safe Dining Restaurant" website.
Myojinmaru is a shop specializing in pole-and-line bonito and straw-grilled bonito, which is famous for being “caught by fishermen and grilled by fishermen.”