The scent of smoke, mingled with the salty tang of the sea, hung thick in the air as we approached Myojinmaru. Kochi, the heart of Shikoku, is renowned for its Katsuo Tataki, and we were on a mission to experience it in its truest form. This wasn’t just a meal; it was a culinary pilgrimage.
Myojinmaru, with its lively atmosphere and open kitchen, felt immediately welcoming. The rhythmic thwack of knives echoed as chefs expertly prepared the prized Katsuo (skipjack tuna) before our very eyes. This wasn’t a quiet, hushed affair; it was a vibrant spectacle, a testament to the respect and passion for the dish.
The Katsuo Tataki experience here is participatory. We weren’t simply handed a plate of perfectly prepared fish; we were invited into the process. We watched, mesmerized, as the fresh Katsuo, gleaming in the light, was quickly seared over a roaring fire of straw. The flames licked at the fish, imparting a distinct smoky char while leaving the inside beautifully rare. This wasn’t just cooking; it was a performance.
Once seared, the Katsuo was swiftly sliced into thick, ruby-red pieces. The real magic, however, came with the accompaniments. A generous pile of thinly sliced onions, garlic chips with a satisfying crunch, freshly grated ginger, and vibrant green scallions awaited. And then, the pièce de résistance: a bottle of ponzu, expertly balanced with citrusy brightness and umami depth.
We assembled our bites carefully, layering the smoky Katsuo with the crisp onions, the pungent garlic chips, the refreshing ginger, and the zesty scallions. Then, a generous douse of ponzu, and finally, the moment of truth.
The explosion of flavors was unlike anything we had experienced. The smoky exterior of the Katsuo gave way to a buttery, almost melt-in-your-mouth texture. The onions and garlic chips provided a delightful crunch, while the ginger and scallions offered a refreshing counterpoint. The ponzu, that magical sauce, tied it all together, creating a symphony of taste that danced on our palates.
We savored each bite, appreciating the simplicity and the complexity of the dish. It was a testament to the freshness of the ingredients and the skill of the chefs. It was more than just a meal; it was a celebration of Kochi’s culinary heritage, a tangible connection to the region’s history and traditions.
As we finished our meal, feeling completely satisfied, we understood why Katsuo Tataki is so revered in Kochi. It’s not just about the fish; it’s about the experience, the atmosphere, and the connection to the land and sea. At Myojinmaru, we didn’t just eat Katsuo Tataki; we lived it. And it’s an experience we will cherish long after leaving the shores of Japan. We highly recommend that anyone visiting Kochi makes the pilgrimage to Myojinmaru. You won’t regret it. It’s a taste of Kochi you’ll never forget.