A Warm Wooden Setting for Kochi's Local Flavors

Sakuraya

Tabiiro’s picks: signature dishes

Salt-seared tataki favored by visitors, while sashimi is a local favorite

Three Ways to Savor Exceptionally Fresh "Raw Bonito": Sashimi, Sauce, and Salt

The restaurant features seafood dishes made generously with fresh catches from waters off Tosa, delivered daily by local fishermen. A standout is "Three Preparations of Fresh Bonito (Sashimi/Sauce/Salt)," featuring exceptionally fresh Kochi "same-day-return bonito" brought to port on the same day it is caught and served as sashimi, salt-seared tataki, and sauce-seasoned tataki. Although each preparation uses the same "same-day-return bonito," differences in cooking methods, seasonings, and condiments create distinctly different flavors. This beloved local specialty offers a taste closely associated with Kochi.

Popular pairings

Deep, complex umami develops with every bite

"Aki Hatayama" Tosa Jiro Chicken, Expertly Seared

"Tosa Jiro Chicken Aburiyaki (Aki Hatayama)" features "Tosa Jiro" chicken raised by producers in the Hatayama district of Aki, Kochi, in an environment close to natural conditions, simply seasoned with salt and pepper and grilled over an open flame. The preparation highlights the robust, deeply savory flavor characteristic of this jidori chicken. Raised exclusively within Kochi Prefecture and considered very rare, "Tosa Jiro" is an F1 hybrid developed at a livestock experiment station in Kochi by crossing a male "Tosa Jidori," a breed native to Kochi and known as a Natural Monument, with a female Rhode Island Red originating in the United States. This dual-purpose breed is regarded as one of Kochi's distinctive jidori chickens.

Must-try signature dish

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  Crispy Handmade Squid Tentacle Dumplings for Drinks

  "Handmade Fried Squid Tentacle Dumplings" are made by shaping minced squid tentacles into balls and frying them until crisp. Their springy texture and rich squid flavor make them well suited as an accompaniment to drinks and one of the restaurant's signature dishes. Regular customers are known to say, "A visit to Sakuraya is not complete without this dish," reflecting its strong following.

Interior

A relaxing space filled with the warmth of wood

Counter seats offering a close-up view of the chefs at work

The interior has a calm Japanese atmosphere, with private horigotatsu-style rooms equipped with floor heating, providing a relaxed setting for dishes made with an abundance of ingredients from Tosa. The restaurant is also frequently used for business dining and is well suited to hosting guests visiting from outside the prefecture. Counter seating adds a comfortable option for solo diners stopping by casually.

From the Tabiiro Editorial Team

The menu focuses extensively on ingredients from Kochi, from Tosa seafood and bonito sourced from fishermen to locally produced vegetables and meat. The drink selection includes sake brewed by Kochi breweries and original cocktails such as "Cocktail Sakuraya," known for its refreshing flavor. "Sakuraya" offers a broad introduction to the distinctive flavors of Kochi for visitors exploring the area.