Kochi Prefecture faces the Pacific Ocean and is known for its bold seafood cuisine and vibrant local food culture. The region’s culinary traditions are strongly influenced by the ocean and its fishing heritage.
The most famous dish from Kochi is katsuo no tataki, seared bonito served with garlic, onions, and citrus-based sauce. The fish is quickly grilled over straw fire, creating a smoky flavor while keeping the inside tender.
Kochi cuisine also includes large shared seafood platters known as sawachi ryori and other local specialties that highlight fresh ocean ingredients.
In this category, explore Kochi food and discover the regional dishes that represent the culinary culture of Shikoku.
