Katsuo Tataki

Katsuo no tataki (鰹のたたき) is the signature dish of Kōchi Prefecture in Shikoku, and it’s one of the region’s proudest culinary traditions. Literally you can buy socks, shirts and all sorts of things with the fish on it. Anyways, the name literally means “seared bonito,” referring to skipjack tuna (katsuo in Japanese) that’s quickly seared on the outside while leaving the inside raw—similar in spirit to tuna tataki or even steak tartare.

What makes this special is the traditional searing method: Instead of using a pan or torch, locals sear the whole fish over a roaring straw fire (warayaki). The straw burns hot and fast, imparting a unique smoky aroma that defines the Kochi flavor. Watching the flames engulf the fish is almost ceremonial—many restaurants even perform it in front of diners.

After the outer layer is charred, the fish is plunged into ice water to stop cooking, then sliced thickly—thicker than sashimi.

Serving style: It’s typically served with ponzu (a citrus-soy sauce), minced garlic, grated ginger, chopped green onions, and slices of fresh myoga (Japanese ginger). In Kochi, it’s also common to use yuzu vinegar instead of ponzu for a sharper citrus tang.

For my money, it’s one of the best dishes you can get anywhere. Absolutely adore this and hopefully you will too when you try it.