Katsuo no tataki

Katsuo no Tataki (鰹のタタキ) is the signature dish of Kochi, showcasing the region’s deep connection to the sea and its bold culinary traditions. This beloved local specialty features bonito (skipjack tuna) that is briefly seared over a blazing straw fire, leaving the inside rare and infusing the charred exterior with a distinct smoky aroma. The traditional straw-grilling method not only enhances the fish’s umami-rich flavor but also adds a rustic character unique to Kochi. Once sliced, the fish is typically accompanied by fresh garnishes such as spring onions, grated ginger, garlic, and shiso leaves, then seasoned with either a pinch of sea salt or a zesty ponzu-style sauce of soy sauce, vinegar, and citrus. The result is a vibrant, multi-layered taste experience that perfectly balances freshness, smokiness, and acidity.

Revered by locals and a must-try for visitors, Katsuo no Tataki can be found at izakayas, seafood markets, and restaurants throughout the city, particularly in the lively Harimayabashi district. Kochi’s coastal waters are renowned for producing high-quality bonito, which is also used to make katsuobushi—dried, fermented fish flakes that are an essential ingredient in Japanese cuisine. Rich in umami and deeply flavorful, Kochi’s katsuobushi is considered among the finest in Japan and is sold in many souvenir shops across the prefecture. Whether enjoyed freshly prepared or taken home as a flavorful memento, Katsuo no Tataki offers an authentic and unforgettable taste of Kochi’s culinary heritage.