Katsuo no Tataki

When people think of Kochi, the first dish that comes to mind is katsuo no tataki, bonito seared boldly over a straw flame. Only the surface is grilled while the inside stays raw, and the thickly cut slices burst with flavor. It is the beloved soul food of the prefecture.

Highlights

The greatest appeal is the aroma of the straw fire. Searing the fish quickly over towering flames creates a distinctive smoky fragrance. The simple salt-seasoned style is also popular, and locals love to eat it wrapped with garlic, onion, and shiso leaves.

Enjoying the Seasons

Spring bonito is light and refreshing, while autumn bonito is rich and fatty, so the dish is delicious twice a year. At markets you can watch the straw-grilling performed right before your eyes.

Access and Basic Information

Famous restaurants cluster around Hirome Market in central Kochi City, making it easy to enjoy while sightseeing. It is within walking distance of Kochi Station.

A Quick Tip

Try it first with salt, then with ponzu to compare. Be generous with the garnishes and enjoy.