– A Kochi Prefecture Antenna Shop
We are a shop that sells specialty goods from Kochi prefecture and
a restaurant that serves dishes made with ingredients from Kochi.
Kochi is located in the Shikoku region of Japan, an hour and a half flight away from Tokyo. We offer information about people, things, and matters about Kochi and its specialties, including its cultural and sightseeing information, as well as its products.
― FLOOR-GUIDE ―
The first floor holds products made from Japan’s highest production volume yuzu (citrus fruit), ginger, and katsuo (bonito) and other seafood-based products.
Making up over 50% of the national share, Japan’s highest production of yuzu comes from Kochi prefecture. Yuzu is a highly fragrant, refreshing citrus fruit, that is popularly used in Kochi home cooked dishes, where the juice is used as fruit vinegar and the skin is used as a flavouring ingredient. Kochi also produces a large amount of vinegar called “yunosu” and marmalade made from the yuzu fruit.
The people of Kochi consider the katsuo (bonito) to be a symbol that represents Tosa (Kochi), and the bonito has been designated as the "prefectural fish" of Kochi. From March to November, schools of bonito move from Okinawa to Sanriku. During this season, fisherman fish for bonitos one by one with a fishing pole. In addition to the bonito and bonito-based products, there are many other fish products such as mackerel, golden eyed red snapper, and eel available from Kochi.
Though commonly produced in tropical parts of Asia, Kochi’s warm climate allows for the wide production of ginger. As a result, Kochi’s ginger production volume is Japan's largest, accounting for about 40% of domestic production. The ginger from Kochi is well known for its high-quality fragrance and rich taste.
In the basement we sell Japanese sake, Tosa corals, and Tosa washi (Tosa paper).
We sell 300 types of sake and shochu (distilled spirit) from all the 18 sake makers in Kochi prefecture.
The homepage of the sake makers can be found at this link:
Kochi is home to the world’s best corals. Among them, the “aka sango” (red coral) harvested off the coast of Kochi, is considered to be of the highest quality, fetching the highest prices for corals around the world. Additionally, the light pink coral called the "momo sango" and the white coral called the "shiro sango” are used to make accessories such as earrings and necklaces.
“Washi” (Japanese paper), is a traditional Japanese product. In Kochi, the tradition of making “Tosa Washi” (Tosa paper) has been passed down through the generations and has been around for over 1000 years. Using the rich clear steams of the Niiodogawa river, tosa paper is made by hand from scratch beginning with the production of raw materials such as kozo (paper mulberry) and mitsumata. This papermaking method has been a major specialty of Tosa over the ages. In the Meiji perod Kochi accounted for the highest production volume of washi. The variety and quality of Tosa washi is well known around the world, and it is still used to restore paintings and ancient documents.
Tosa Dining “Okyaku”
― ACCESS ―
The ORB Premiere, 1-3-13, Ginza, Chuo-ku, Tokyo
B1 Tosa Kura/1F Tosa Ichi
10：30～20：00 (open all year long)
2F Tosa Dining “Okyaku”
Lunch 11:30～15:00 / Last Order 14:30
Dinner 17:30～23:00 / Last order for food 22:00;
Last order for drinks 22:30
Weekends and public holidays
Lunch 11:30～15:30 / Last Order 15:00
Dinner 17:30～22:00 / Last order for food 21:00;
Last order for drinks 21:30
We are closed in-between lunch and dinner times.
Tosa Kura -B1- / Tosa Ichi -1F-
TEL: 03-3538-4365 FAX: 03-3538-4366
Tosa Dining “Okyaku” -2F-
TEL: 03-3538-4351 FAX: 03-3538-4352
TEL: 03-3538-4367 FAX: 03-3538-4368