Katsuo no tataki

Katsuo no Tataki (鰹のタタキ) is Kochi’s most famous dish, featuring lightly broiled and sliced bonito (skipjack tuna). Traditionally, the fish is grilled over a straw fire, leaving the inside raw while giving the outer layer a smoky, charred flavor. It is then served with fresh spring onions, ginger, and garlic, and seasoned with either salt or soy sauce mixed with vinegar and citrus. This unique preparation method enhances the natural taste of the fish, making it a must-try dish in Kochi.

This beloved dish is widely available at izakayas (Japanese pubs) and restaurants, particularly in the Harimayabashi area. Bonito from Kochi is also used to make katsuobushi, dried fish flakes that add umami to many Japanese dishes. Highly regarded for its rich flavor, Kochi’s katsuobushi can be found in souvenir shops across the city, offering visitors a taste of the region’s culinary heritage.