What to know
Kochi's signature dish is katsuo no tataki (鰹のタタキ), lightly seared bonito (also known as skipjack tuna). It is served with spring onions, ginger, and garlic, and seasoned with salt or a soy sauce and citrus vinegar dip. Traditionally, the fish is seared over a straw fire until only the outer layer is lightly grilled.
Katsuo no tataki is a popular item at izakaya (casual drinking pubs) and restaurants throughout the city, especially in the downtown area around Harimayabashi.
Bonito is also used to make katsuobushi, dried fish flakes that season many Japanese dishes or serve as soup stock. Kochi's katsuobushi is highly regarded for its quality and flavor. Various katsuobushi products are available at souvenir shops across Kochi.
Visitor information
Practical details to check before planning this stop.
- Hours
- Closed
- Admission
- English name
- Original name
- Katsuo no Tataki
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