Specially selected fresh warayaki Katsuo no Tataki (bonito lightly seared with straw)

We are pioneers in direct sales of Katsuo no Tataki from Kochi. There are several ways to make bonito tataki using straw, kaya plant and charcoal. The key to making tasty tataki is to use fresh bonito. We will not sell Katsuo no Tataki unless it meets our high quality standards, meaning that production occasionally declines due to poor weather and fishing conditions, and a lack of good quality fish.

Straw-Seared Fresh Katsuo no Tataki (Bonito Tataki)

We deliver fresh Katsuo vacuum-packed no Tataki from the port of Tosa Kure, the home port of Tosa no katsuo no ipponzuri (bonito caught individually using fishing rods). We have very strict criteria for using fresh and tasty bonito, and use only domestic straw for searing. Our chefs carefully prepare the fish by hand. Sales are limited to mid-March to mid-December.

Utsubo no Tataki (Moray eel tataki)

Utsubo eel is called the "gangster of the sea" because of its scary appearance. Despite that, it is a tasty fish and very popular among fish lovers. We lightly roast utsubo to make tataki, then package it to be served like sashimi raw fish.

Assorted Dried Fish from Tosa (Old name for Kochi)

Serves 3 to 4 people.
Contents: 3 pcs of dried and flattened aji horse mackerel, 200g of dried whole oki urume sardines, 1 pc of lightly dried squid, 1 pack of dried bonito belly meat, 100g of tiny dried fish, 5 pcs of jakoten deep-fried fish cake, 1 or 2 pcs of dried fish (the day's special)

Packages are shipped in refrigerated trucks. Keep refrigerated and consume within 3 to 5 days.

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Address：6465-21 Kure, Nakatosa-cho, Takaoka-gun, Kochi, JAPAN
TEL：0889-52-2547
FAX：0889-52-2660

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