Discovering Katsuo in Kochi: From Ancient Traditions to Seared Bonito Delights

What is Katsuo (Bonito)?

Katsuo, or bonito, is a migratory fish widely found in temperate to tropical waters. It’s a staple ingredient especially in Japan, Indonesia and the Philippines.

In Japan, the Kuroshio Current plays a crucial role, bringing katsuo along the Pacific coast, making it a renowned fishing ground. Traditional pole-and-line fishing is used off Kochi’s coast to catch individual fish. However, modern techniques like longline and purse seine fishing have become more common, impacting pole-and-line practices.

Although katsuo and tuna are often grouped under “tuna” in English, they are distinct species. Katsuo is a red-fleshed fish rich in protein and iron with bold, hearty flavor. Its freshness is critical—fresh katsuo has a rich umami flavor, whereas less fresh fish can taste overly strong or fishy.

Katsuo can be enjoyed raw as sashimi or lightly seared as Seared Bonito (katsuo no tataki), a popular method in Kochi. Beyond these, katsuo is used in various processed forms. For instance, katsuo-bushi (dried bonito) is a key ingredient for making dashi (broth), showcasing its importance as an umami-rich food source.

Kochi’s Love for Katsuo

Kochi prefecture and katsuo are inseparable,and offer a must-try culinary experience for visitors. Renowned for having the highest katsuo consumption in Japan, it showcases just how much locals love this fish.

Kochi’s deep connection to katsuo dates back over 3,500 years, as evidenced by katsuo bones found in ancient shell mounds. This long-standing tradition of enjoying katsuo reflects the region’s enduring love for the fish.

Katsuo is also highly praised by tourists, with many declaring it the most delicious they have ever tasted. What sets Kochi’s katsuo apart from others?

・Pole-and-line fishing minimizes damage to the fish, ensuring freshness compared to purse seine methods.
・“Hi-modori Katsuo” (same-day catch) is fished from nearby waters and served fresh.
・The dedication of Kochi locals to quality ensures that only the highest-quality  katsuo is delivered.

Katsuo also changes its flavor with the seasons. In spring, “hatsu-gatsuo” (first catch bonito) is lean with a light, refreshing flavor. By contrast, “modori-gatsuo” (returning bonito), caught in autumn, becomes fattier offering a richer flavor. Both have their unique appeal, and locals enjoy these seasonal variations.

What is Seared Bonito (Katsuo no tataki)?

Seared Bonito (Katsuo no tataki) originated as a quick, on-the-boat meal for fishermen. The term “tataki” means “to pound” in Japanese, referring to the original practice of pounding the fish with salt or sauce to enhance its flavor.

Today, Seared Bonito is prepared by searing the fish’s surface over burning straw, leaving the inside rare. It is typically served with garnishes such as thinly sliced garlic, onions, shiso leaves, and a choice of dipping sauce like ponzu or salt.

Where to Try Seared Bonito in Kochi

If you’re craving Seared Bonito, here are some recommended places in Kochi:

Yairo-tei

Located inside the famous Hirome Market, Yairo-tei is a local favorite known for its perfectly prepared Seared Bonito.

Address: 2-3-1 Obiyamachi, Kochi City
Hours: Monday–Saturday 10:00 AM – 9:20 PM, Sunday 9:00 AM – 9:00 PM
Closed: Follows Hirome Market’s schedule
Credit Cards: Not accepted
WEB: https://hirome.co.jp/shop-details.php?id=36

Myojinmaru (Hirome Market Branch)

Run by Myojin Suisan, a renowned pole-and-line fishing company, Myojinmaru offers expertly crafted Seared Bonito that showcases their fishing heritage.

Address: 2-3-1 Obiyamachi, Kochi City
Hours: Monday–Saturday 11:00 AM – 9:00 PM, Sunday 10:00 AM – 8:00 PM
Closed: Follows Hirome Market’s schedule
Credit Cards: Not accepted
https://myojinmaru.jp/

Tsukasa Honten

A long-established Kochi restaurant near Harimaya Bridge, Tsukasa specializes in traditional Tosa cuisine, including beautifully crafted Seared Bonito dishes.

Address: 1-2-15 Harimayacho, Kochi City
Hours:
Weekdays: 12:00 PM – 3:00 PM (L.O. 2:30 PM), 5:00 PM – 9:00 PM (L.O. 8:00 PM)
Sundays & Holidays: 11:30 AM – 3:00 PM (L.O. 2:30 PM), 5:00 PM – 8:00 PM (L.O. 7:30 PM)
Closed: Year-end holidays, occasional irregular closures
Credit Cards: Accepted

Yuki-ya

A hidden gem cherished by locals, Yuki-ya offers not only fresh katsuo sashimi but also Seared Bonito sushi.

Address: 1-9-25 Obiyamachi, Kochi City
Hours: From 6:00 PM (closes when ingredients run out)
Closed: Sundays
Credit Cards: Accepted

Tanaka Sengyoten

Located in Nakatsu Town, this shop brings you Seared Bonito straight from the fishing village, which is about 50 minutes away by car from Kochi City.

Address: 6382 Kure, Nakatosa Town
Hours: 10:00 AM – 2:30 PM
Closed: Wednesdays
Credit Cards: Accepted

Ready to Try?

Seared Bonito (katsuo no tataki) is more than just a meal—it’s a cultural experience that embodies Kochi’s rich history, dedication to quality, and love for fresh, flavorful cuisine. This iconic dish is a must-try for anyone visiting Kochi!