I visited this restaurant based on a friend's recommendation. It is located about a 5-minute walk from Morishita Station. The entrance is marked by traditional lanterns, which seem to have been there since the previous location of the restaurant. Inside, there are wooden plaques from a portable shrine and some music equipment, which I mistook for something else at first. It turns out it's just the owner's hobby related to DJing. The atmosphere was cozy, with a few other customers present. We sat at the counter and let my friend order, but I couldn't resist trying the "Red Ginger Tempura" from the menu. It was a great choice as a side dish for drinks. We also ordered some carb-heavy dishes as we were quite hungry. Everything was delicious. I look forward to returning and trying their specialty fish dishes next time. Thank you for the wonderful meal!

I really enjoyed the delicious bonito tataki from Tosan Naosou. The atmosphere of the restaurant was great, and all the dishes were delicious, so I am satisfied.

Originally located near Morishita Station, the restaurant has since moved towards Hamacho Station, near Shin-Ohashi. The closest station would be difficult to explain. The restaurant's name also reflects the owner's respect for Ryoma Sakamoto. The recommended dish here is the bonito from Kochi. When I first tried the bonito here, my concept of bonito completely changed. The owner believes that while fish freezing technology is advancing, the thawing technique is lacking. He developed a thawing machine in collaboration with a certain university and even obtained a patent. This means that you can enjoy incredibly fresh bonito regardless of the season. As for the Midnight Diner, you'll understand once you meet the owner. By the way, there are also a few items from the Midnight Diner menu. On this day, they had oden available.

I went to this restaurant based on reviews. I was looking forward to the salt-grilled dish, but as someone not from Kochi, I was shocked by the seared Tataki. It was served on a metal tray, with slices of fish seared with a burner. The fish seemed to be not fresh, and there was a strong fishy smell coming from the tray. The fried food was greasy as well. We stayed for about 50 minutes, had a few beers (served in glasses, not mugs), and then left. The atmosphere of the restaurant was not bad, but the food was disappointing. Maybe it's good for those looking for a cheap drink after work, but not recommended for those who want to enjoy good food.

This restaurant has moved from Miyamae (Morishita 1-chome) to Atake (Shin-Ohashi 1-chome) since June 2011, so please be aware of the new location. It is located on Hitotsu-dori (the street with Mannen Bridge, probably known by a different name now), facing New Ohashi Street and a little south from there. You can recognize it by the name of the restaurant and the statue of Ryoma at the entrance. They specialize in Katsuo from Tosa, and their seared salted bonito was incredibly delicious. I found the prices to be quite reasonable overall, including drinks. It seems to be popular among locals, so it can get crowded. I recommend calling ahead to confirm.

The restaurant is run by a couple, and the owner seems to be a big fan of "Ryoma" as you can tell from the name of the restaurant. There are various items related to "Ryoma" placed around the restaurant. The specialty of the restaurant is the "katsuo" from Kochi, and the "tataki" is delicious, but the highlight here is the seared katsuo with salt and lemon slices. The quality is on par with a sushi restaurant. The ramen is also delicious. The "asari ramen" might seem out of place, but it is of high quality. Other dishes like simmered dishes and potato tofu are also of high quality as well. There are many hidden menu items that are popular among regular customers. It's fun to watch what the regulars order. They also offer a variety of drinks like draft beer, hoppy, shochu, sake, etc. This restaurant might be like a delicious "atarime" where the more you chew, the more flavor comes out.