Myojin-Suisam

Myojin-Suisam Review

Inside Hirome-ichiba, just follow your nose, but don't leave without trying the katsuo tataki, Kochi's regional fish specialty. Look for the orange flames erupting from this stall's window. Fresh cuts of katsuo are seared to perfection by a cook perilously close to being engulfed by the flames that he's feeding with big handfuls of straw. Most katsuo for Kochi come from the port town Kure to the southwest, and this shop belongs to the captain of Kure's largest fishing vessel. The fish is served on beds of rice or drizzled with citrusy Pons sauce, and you'll never get enough of it.