Kochi <Yabe>
In Kochi, it's customary to finish off a meal with beer and "yatai gyoza." This is a rare restaurant that sets up a stall in a parking lot, and is located close to the popular Hirome Market. The small gyoza are fried to a golden brown and filled with a generous amount of garlicky filling. It's so tasty you could eat it all.
Shimanto (countryside)
This izakaya has been loved in Shimanto for over 40 years. They offer almost all of the local specialties, including Shimizu mackerel sashimi and "buchuhai," a citrus drink made with bushukan. The seared moray eel in particular is thick and flavorful. Each restaurant also has their own unique style for seared bonito, so we recommend trying them all.
Shimanto (Chika)
There is a fan-shaped counter, and if you look down from the atrium on the second floor, you can see the kitchen. The interior is like a theater. We recommend the Biri-katsuo (fresh bonito caught about three hours ago). The tataki is of course delicious, but the chewy and fatty sashimi is superb!
