01 / ABOUT THE PLACE
About this place
Thickly sliced and served with sliced raw garlic and salt, the bonito tataki is the centerpiece at Ryōma. The owner, a former sumo wrestler from Tosa (modern-day Kochi Prefecture), prepares the fish in the regional Kochi style, making it a longstanding house signature. A curated selection of sake from Kochi is also available, providing a crisp, dry counterpoint to the rich flavor of the seared bonito.
Another staple of the menu is the shio chanko nabe, built on a rich broth gently simmered for roughly 8 hours. Imbued with deep savory dashi, the hot pot is filled with generous portions of ingredients, including light, tender chicken meatballs. The hot pot requires a minimum order of 2 portions, making it a popular choice for groups sharing a meal around the table.
Beyond the hot pot and bonito, the kitchen provides a broad izakaya-style repertoire, including tsukune ponzu—minced chicken meatballs noted for their moist, tender texture—and juicy, oversized Dosukoi fried chicken. Meat options also extend to chicken nanban and diced steak, best enjoyed leisurely alongside a draft beer or a Kaku highball poured in a sumo-inspired jonokuchi mug.
Seating includes counter stools as well as regular tables and traditional tatami mats. Because individual dishes are generously portioned, they lend themselves well to sharing, and reservations can be made in advance.
