Five Local Hot Pot Dishes to Try in Winter in Kochi, Japan

Kochi Prefecture is often associated with a warm, southern climate, but winter mornings and evenings can be surprisingly cold. That is when hot pot dishes truly come into their own.

In Kochi, hot pots are not trendy inventions or modern fusions. They are dishes shaped directly by local ingredients, geography, and everyday food culture.

Conger eel, free-range game chicken, and spiny lobster each reflect the land and sea that sustain the region.

Here are five places where visitors can experience authentic Kochi-style hot pots, all accessible for travelers and deeply rooted in local food traditions.

Conger Eel Sukiyaki (Kure, Nakatosa Town)

This hot pot is made with conger eel caught off the coast of Kure, a fishing town known for bonito. In winter, the local specialty is sukiyaki prepared with conger eel.

Although conger eel is now considered a luxury ingredient, it was once an everyday food for fishermen’s families in Kure.

The flesh has very little odor and releases gelatin-rich fat when cooked. Combined with a sweet-savory sukiyaki sauce, it produces a bold umami distinct from beef sukiyaki. Vegetables simmered in the broth are an essential part of the dish.

Stories from local fishermen, including those connected to the manga Tosa no Ipponzuri, show that this dish is deeply tied to everyday life in Kure.

Kure Taisho Town Market
Location: Kure Taisho Town Market, 6372-1 Kure, Nakatosa Town, Takaoka District, Kochi

Game Chicken Hot Pot (Otesuji, Kochi City)

This dish features game chicken hot pot served at a long-established restaurant specializing in traditional Tosa cuisine, located near Kochi City’s downtown area.

The game chicken has a firm texture and strong flavor. When cooked in a hot pot, the bones and meat create a robust broth with depth and richness.

The meal is typically finished with rice cooked in the remaining broth, allowing diners to fully enjoy the flavor of the stock.

Tosa Cuisine Tosakko

Location: 1-5-9 Otesuji, Kochi City, Kochi
Telephone: +81-88-823-2101

Spiny Lobster Hot Pot (Uranouchi, Susaki City)

This hot pot uses spiny lobster freshly caught in the waters near Uranouchi. The restaurant has specialized in spiny lobster dishes for over forty years.

Lobsters are caught daily using traditional gill nets and prepared the same day.

The highlight of the hot pot is the broth extracted from the lobster legs and shell. It is rich yet clean, with a natural sweetness. Both sashimi and hot pot preparations are typically served, allowing guests to experience the ingredient in different forms.

Nakahira

Location: 244 Uranouchi, Susaki City, Kochi
Telephone: +81-88-856-1651

Game Chicken Hot Pot (Obiyamachi, Kochi City)

Located inside Hirome Market in central Kochi City, this restaurant specializes in a purebred local strain of game chicken known as Gomen Kenkashamo.

In addition to hot pot, the menu includes grilled chicken, lightly seared dishes, and fried preparations. This allows visitors to gain a broad understanding of Kochi’s game chicken cuisine in one place.

Syamoden

Location: 2-3-1 Obiyamachi, Kochi City, Kochi
Telephone: +81-88-855-5815

Seasonal Hot Pot (Nijudaimachi, Kochi City)

Among the many izakaya in Kochi City, this restaurant is known for its consistent quality and careful preparation.

The seasonal hot pot is supported by a menu that includes sashimi, simmered dishes, and small plates, all prepared with attention to detail. While not flashy, the food reflects the everyday dining culture of Kochi.

Toyoki
Location: 11-4 Nijudaimachi, Kochi City, Kochi
Telephone: +81-88-873-1208

Conclusion

Hot pot dishes in Kochi reflect the region’s seasonal ingredients and long-standing food culture. Although Kochi is best known as a summer destination, winter offers its own culinary rewards.

Through these hot pots, visitors can experience the deeper, everyday flavors of Kochi Prefecture.