司　高知本店

[Tosa-style Kaiseki cuisine] Pacific Course

[Aperitif] Naoshichi Liqueur Original

[Appetizer] Smoked mackerel and pureed taro

Salt-steamed abalone with green vein seaweed jelly

[Simmered dish] Steamed conger eel and matsutake mushroom in earthenware pot

[Sashimi] Sea bream dressed in sesame soy sauce and two kinds of fresh fish

[Yaki Hassun] Grilled Japanese Black Beef Loin with Mushroom and Japanese Cream Sauce

Pear compote baked with butter

Grilled eggplant and tofu with ponzu jelly

[Strong Dish] Seared Bonito and Moray Eel

[Simmered dish] Steamed tilefish in Tamba with autumn-colored bean paste

[Dishes] Maitake mushrooms, king oyster mushrooms, and Enoki mushrooms wrapped in prosciutto

[Meal] Grilled mackerel sushi

[Stopping bowl] Potato meatballs in red miso soup

[Dessert] Shimanto tea and soy milk bavarois