司　高知本店

[Tosa-style Kaiseki cuisine] Pacific course

[Aperitif] Naoshichi liqueur

[First course] Abalone and bamboo shoots with kinome miso paste

[Appetizer platter] Bacon and rapeseed grill, cherry blossom yam, stir-fried tempura beans with sake

Brassica ferns and clams with tofu, flounder marinated in miso

[Stewed dish] Clams and red shrimp stewed in a soup

[Sashimi] Bonito sashimi, Sakuradai pine bark sashimi, Hirame hegi sashimi

[Strong dish] Seared bonito and moray eel

[Dish] Grilled Japanese Black Beef Loin

[Covered dish] Whale wormwood and genuine leather, lightly stewed spring vegetables

[Food] Spring chirashi sushi

[Stopping bowl] Clam red soup

[Dessert] Spring carrot yogurt mousse