Kochi

  • Bonito Tataki

    Kochi Prefecture's signature dish where bonito skin is boldly seared over straw fire, enjoyed with condiments and salt or sauce.

    Return bonito nurtured by Kuroshio Current is instantly seared over high-temperature straw fire, sealing in straw's fragrant aroma—the Tosa style. Thickly sliced pieces enjoyed with garlic, green onions, myoga ginger and other condiments with salt—'shio tataki'—has gained recent popularity, while traditional sauce-dipped style remains strong. At Kochi City's Hirome Market, witness artisan live grilling; bold servings typical of fishing towns can be enjoyed throughout the prefecture.

  • Sawachi Cuisine

    Banquet cuisine with sashimi, sushi, fried foods, and even fruits piled high on large plates about 45cm in diameter.

    Essential feast for Tosa people's banquets called 'okyaku,' sharing and serving from one large platter naturally promotes lively conversation. Besides seafood, includes seasonal vegetable tempura, pressed sushi, and sweets like yokan coexisting in bold presentation, visually gorgeous. Available by reservation at restaurants near Katsurahama and in Kochi City, widely inherited for weddings, funerals, and family celebrations.

  • Nabeyaki Ramen

    Soy sauce chicken broth ramen served bubbling in earthenware pot, originating in Susaki City.

    Clear soup based on chicken broth with thin straight noodles, parent chicken char siu, raw egg, and chikuwa as standard toppings. Expert's way is eating quickly before noodles stretch in earthenware pot's residual heat. Said to have originated in street stalls in the 1940s, now over 20 specialty shops scattered throughout Susaki City. Popular bowl warming from core in cold seasons with many repeat customers.

  • Utsubo Tataki

    Delicacy of moray eel seared crispy outside, fluffy inside, mild and collagen-rich.

    Moray eel fishing thrives in Kochi, beloved as fisherman's cuisine. Bone-chopped pieces seared from skin side over strong fire, enjoyed with ponzu or grated ginger. Gelatinous skin has plump texture, popular as beauty food among women. Tasting while surprised by gap from aquarium appearance becomes memorable Tosa travel experience.

  • Gomen Udon

    Nangoku City's local noodles with over 400 years of history. Firm thin noodles and golden broth are characteristics.

    Said to have Chosokabe clan introduce noodle-making techniques from Sanuki in warring states period, currently four local noodle shops continue tradition. Contains much wheat germ for subtle sweetness and aroma, simple yet deep flavor. Delicious cold or hot, with popular souvenir dried noodles.