closed
🕗 opening times
| Sunday | - | - | ||||
| Monday | - | - | ||||
| Tuesday | - | - | ||||
| Wednesday | closed | |||||
| Thursday | - | - | ||||
| Friday | - | - | ||||
| Saturday | - | - | ||||
6-6 Tōjinmachi, Kochi, 780-0864, Japan
contacts phone: +81 88-884-0080
website: www.k-hamacho.com
larger map & directionsLatitude: 33.5571747, Longitude: 133.5433476
辻直人
::When I come to Kochi, I come here thinking of sabachi cuisine. A long-established restaurant that has been passed down through the generations of a large proprietress, a proprietress, and a young proprietress. I was impressed by the dishes and the way the bonito was shaped! We had a great time watching Kochi geisha dances, playing tatami rooms, hashiken, chrysanthemum flowers, Berobero no Kami, etc.!!
grungir
::It's been a while since I've been there, but the restaurant is no longer as busy as it once was, and is now dominated by silence, which makes it all the more enjoyable. I'm glad that the quality of the food has improved compared to before and is now at a level that makes it reasonable for the price. The proprietress, who has been working hard for a long time, has finally taken over as president, and I can feel that her desire to do her best has been conveyed to other employees.The quality of the service has also improved compared to before. For example, Mr. Nakai's style of dressing has become more sophisticated, even with his obi. This time, I didn't ask for a shamisen, but you can also invite geishas, so I hope they do their best to make it one of the few places where you can have fun in style.
久保久保（m_kubo）
::I came to Kochi from Osaka and had a delicious meal at Mr. Hamanaga. I had reserved a seat on the 3rd floor, but I was allowed to have just one drink on the terrace on the 1st floor while looking at Kagami River. I went during Golden Week in May, so the weather was nice and I was seated on the terrace with a nice atmosphere. We were able to enjoy our meal very much as the food and drinks were served according to our wishes. I was able to try seared bonito, utsubo dishes, and chambara shellfish specialties unique to Kochi Prefecture, and the taste was completely different from anything else. This time, I talked with the landlady and the geisha while drinking sake. He was a very friendly person and time passed very quickly. I will stop by again when I go to Kochi Prefecture.
榎本成志
::tosa geisya style! Asia NO1 hard core OZASHIKI. oriental & original! Top of top drunks!
Tony Man
::Very high class dinning