司　高知本店

[Tosa-style Kaiseki cuisine] Pacific course

[Aperitif] Naoshichi liqueur

[First course] Steamed abalone liver and cheese

[Appetizer platter] Sea cucumber in vinegar, kumquat honey stew, shioenai and maitake mushrooms, topped with salmon roe

Herring roe and Camembert cheese with salted kelp

[Stewed dish] Steamed red leg shrimp and golden-eyed snapper with turnip, green nori seaweed with light kudzu sauce

[Sashimi] Assortment of three kinds of fresh fish

[Strong dish] Seared dried bonito

[Dish] Grilled Japanese Black Beef Sirloin with Kujo Leek Salad

[Covered dish] Steamed clouds and yuzu

[Meal] Steamed eel sushi

[Stopping bowl] Clam red soup

[Dessert]