Grilled seared eggplant

Kochi the number one producer of eggplant in Japan. "Seared eggplant" is a popular dish at home. Serve deep-fried eggplant with plenty of condiments of your choice and ponzu sauce. The delicious flavor of the eggplant will spread in your mouth along with the fragrant ponzu sauce.

Tosa original topping bowl

Just add as much seared bonito or dried small sardines as you like onto the Nikomaru Tosa rice and top it off with lots of condiments to complete the dish. Find your own favorite Tosa bowl.

Bonito simmered in soy sauce

This dish is simmered with raw ginger from Ino Town and goes perfectly with Nikomaru. At Kamenoi Hotel Kochi, the shigureni is made by breaking the bonito into small pieces, allowing you to enjoy the texture of the ginger even more.

Tosa paste tempura

This tempura is made from small fish caught off the coast of Tosa. It has a firm texture and the taste of fish fills your mouth the moment you bite into it. Please enjoy the bounty of the Pacific Ocean.

Chichiko's simmered ginger

Chichikoto is the precious heart of a single bonito. You might think it has a mushy texture like liver, but it has a chewy and elastic texture. It has little odor, so it is a local dish of Tosa fishermen that you should definitely try at least once.

Bonito croquette

This bonito croquette is made with an original recipe from Kamenoi Hotel Kochi, with plenty of shredded bonito mixed in. It takes a lot of time and effort to make, so we recommend you try it as is at first and enjoy the harmony of the bonito broth and potato.