Kuroshio Kobo

黒潮工房 (Kuroshiokobo)
An authentic bonito searing experience
Kuroshio Kobo is an restaurant that offers a line up of all the local delicacies of the Nakatosa region including horse mackerel or round herring sashimi, charcoal grilled dried fish of the season and the famous, katsuo no tataki (seared bonito).
Spring bonito traveling north on the Kuroshio current is slightly sweeter, while autumn bonito caught further south is fattier and more tender. The secret to the light and delicate texture of Kuroshio Kobo’s katsuo no tataki comes from using 100% fresh bonito and straw for the searing process. In order to preserve local culinary traditions and knowledge Kuroshio Kobo has workshops and live demonstrations of katsuo no tataki.
Experts guide the workshops for bonito searing so everyone is encouraged to participate, for the ambitious few, select the intermediate workshop and learn how to filet an entire bonito before searing it to mouth-watering perfection.
Regions
West
Themes
Culinary Experience
Address 高知県高岡郡中土佐町久礼8009-11 (8009-11, Kure, Nakatosa Town, Takaoka Gun, Kochi Prefecture, Japan)
Telephone Number 0889-40-1160
*Japanese only
Emailinfo@honjin.or.jp
Open8:00-15:00
ClosedEvery second Thursday of the month (may change if a public holiday falls on this day)
Price● Beginner course
Bonito price (varies) + 800 yen (tax incl.)
Activity includes slicing the fillet up to packaging

● Intermediate course
Bonito price (varies) + 1,500 yen (tax incl.)
Activity includes filleting a whole bonito up to packaging
DirectionsAbout 5 min drive from Nakatosa IC on Kochi Expressway
Website Website
Map Code362 568 170*68
RemarksPeriod: April ~ October (10:00-14:00)
Activity period: 10:00-14:00

Both beginner and intermediate courses require a reservation (Reservations cannot be made between April 27~May 6 or August 9~16)