Myojinmaru Hanare Katsuo no Tataki Cooking Experience

Myojinmaru is a Kochi institution. The small chain of local restaurants is named after their boat, the Myojinmaru, which lands Kochi’s largest catch of single-line caught bonito and serves simply delicious kastuo no takaki (seared bonito) flash-grilled over flaming straw, garnished with sun-dried salt made by salt masters in Kuroshio Town to bring out the subtle flavors of the fish.

The spectacle of Myojinmaru chefs grilling bonito over intense straw flames, quickly searing the outside of the bonito, giving it a smoky flavor while keeping the inside fresh and raw, can be viewed in Hirome Market through a protective glass screen. If you would like to try it for yourself, however, head to their Miyojinmaru Hanare branch nearby. With the straw flames reaching almost 1000 degrees celsius, it is a thrilling and unforgettable experience.

Not just the only place that you can experience grilling katsuo no tataki by yourself, Miyojinmaru Hanare is a great place for a meal. The Japanese-style interior is stylish and comfortable with many individual rooms for those seeking privacy, as well as standard table seating.

Sampling katsuo no tataki is, of course, a must. Choose from salted or with ponzu sauce (or choose a combination platter to compare the two). You can also try bonito served raw as sashimi and the extensive menu includes many other local specialities, including tempura aosa nori river seaweed, deep-fried utsubo moray eel and whale.