Jin
Retired UG Staff
- Joined
- Jan 20, 2017
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Kōchi is a far off city on one of the main islands of Japan: Shikoku. A warm ocean current comes close to the land and brings bountiful amounts of tuna with it.
Katsuo no Tataki is a large portion of fresh tuna held over high flames from hay for about 2 minutes. It gives the outside a dark/charred look with a nice Smokey flavor. The inside stays raw like sashimi.
Sliced and Served lightly salted with sides of lemon juice, thinly sliced raw garlic and sliced scallions, this is hands down the best dish I’ve had in 7 years in Japan.
IME the best foods are uncomplicated and simply rely on the best ingredients.
The most famous restaurant here has its own boat and the fish is fresh from the ocean daily. I literally ate this meal 5 times in 2 days here.
Katsuo no Tataki is a large portion of fresh tuna held over high flames from hay for about 2 minutes. It gives the outside a dark/charred look with a nice Smokey flavor. The inside stays raw like sashimi.
Sliced and Served lightly salted with sides of lemon juice, thinly sliced raw garlic and sliced scallions, this is hands down the best dish I’ve had in 7 years in Japan.
IME the best foods are uncomplicated and simply rely on the best ingredients.
The most famous restaurant here has its own boat and the fish is fresh from the ocean daily. I literally ate this meal 5 times in 2 days here.
