司　高知本店

[Tosa-style Kaiseki cuisine] Pacific course

[Aperitif] Homemade Naoshichi liqueur

[First course] Mugwort sesame tofu jelly

[Appetizer platter] Fried tempura beans in sake, duck dumplings sprinkled with green nori seaweed, Japanese knotweed kinpei

Abalone and new potatoes with basil, simmered with fresh ginger and tortoiseshell

Red-legged shrimp, wasabi leaf seaweed

[Stewed dish] Simmered red shrimp with Chinese cabbage soup

[Sashimi] Assortment of three kinds of fresh fish

[Strong dish] Seared bonito

[Dish] Japanese black beef stewed in red wine and miso

[Fried dish] Squid and eggplant salad

[Meals] Seafood chirashi sushi

[Stopping bowl] Sakura shrimp in red miso soup

[Dessert] Pomelo and strawberry topped with yogurt