Katsuo no tataki - This is Kochi's specialty dish and does not taste as good anywhere else! Katsuo is a type of tuna fish which in English is called Bonito. Tataki is the style in which it is prepared. The tataki style means that the fish is held over a fire and cooked only on the outside layer (about 3mm to 1cm deep), leaving the inside of the fish red and raw. After the firing it is cut into thick juicy slices that look like oversized sashimi, and served with sliced garlic and onions, shiso (a Japanese leaf with a distinct and delicious taste), some other garnish, a special sauce that may vary, and of course some fresh wasabi. Once it is at your table clutch a slice with your chop sticks along with a generous portion of the garlic, onions, wasabi etc. Take it all in in one bite. Katsuo is best during the Summer and early Fall when the fish arrive off the coast of Kochi after fattening up in the tropics during the winter. Katsuo no tataki can be found in many, many restaurants throughout Kochi Prefecture, but for the cream of the crop go to Kuroson in Kochi City.
Kuroson is a small sushi restaurant near Ohashi Dori, nestled in a narrow alley just behind the Mos Burger on the East West Densha Dori. On most nights you will need a reservation booked well in advance, but if you are on your own or as a couple, you might get lucky and find a spot on a week day. Ask for Shiyo Tataki, a specialty of Kuroson. It a variation of katsuo no tataki prepared in salt, giving it an even more unforgettable taste. For the bolder among you, ask for chichiko (Katsuo hearts) as an appetizer.
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