Gourmet Dining in Shikoku
Dining in Shikoku
Seared bonito is made with fresh bonito grilled dynamically on the flames of a fire made from straw and is very popular. It should be eaten with the accompanying green onions or garlic chips. Eat it with soy sauce or ponzu citrus sauce, of course, but we also recommend it with salt. Bonito has been selected as the Kochi Prefecture fish.
Photo: Tada Suisan
Tosa Akaushi is a brown-haired Japanese breed of cow reared in the mountains of Kochi Prefecture. It is a rare breed that only produces around 500 head a year.
The well matured, red meat with increased flavor has little fat and you can taste the true flavor of the beef.
Deep-fried/Seared Moray Eel
Moray eels are called the ‘gang of the sea’. They look a little scary, but they have a surprisingly simple taste. Due to the gelatin in the skin, you can enjoy a firm texture and an umami flavor. It is superb whether eaten as sashimi or deep-fried.
Red sea bream
Red sea bream is a Muroto specialty. It is a deep-sea fish but due to the special topography of Muroto in which the sea gets deep close to shore, it is possible to catch fresh fish in the vicinity. It can be eaten in many dishes including stewed in soy sauce, sashimi and rice bowls.
You can eat many different kinds of seafood in Kochi which has a long coastline. From fish such as tuna and sea bream to rare deep-sea fish such as Chlorophthalmus borealis, you can enjoy many types of fishery products.
Shimantogawa is called the last clear river in Japan. The eels that are reared there are superb. The meat is thick and really substantial.
Shimanto River Prawns
These prawns, which inhabit the Shimantogawa River in Kochi Prefecture, are known for their long legs. They are served simply deep-fried. As they are small and their shells are soft, they can be eaten whole; you can enjoy their firm meat along with a crunchy texture.
Tosashimizu located on the very southern tip of Shikoku. It is a perfect area for fishing where delicious fish are reared close to shore because the sea has an abundance of food for them and the flow of the tide is fast. The blue mackerel that is caught there is known as Shimizu mackerel – extremely fresh with a good amount of fat. As it can be served very fresh, it is popular as sashimi.
Photo: Ashizuri Kuroshio Market
This is ramen with a soy sauce-based soup and toppings such as green onions, raw egg and chikuwa fish sausage. The soup which is heated and the served in the same earthenware pot stays hot right until you have finished eating it. Umami and richness shine through the simple flavor.
Photo: Mayumi no Mise
Sodabushi are dried bonito flakes made from Soda bonito. Soda bonito is also called Mejika in Kochi, which is its No.1 producer. As it has a lot of really dark meat, it is rich, and it can take a richly flavored stock. As well as being used in Japanese cuisine, it is also used to make sauce for noodles, etc.
Photo: Ashizuri Kuroshio Market
This is a dynamic form of cuisine where you eat fresh ingredients such as shellfish and prawns that are cooked right in front of you. The colorful shellfish are called hiogigai but in Kochi, they have the nickname, Chotarogai. These shellfish, which are brimming with flavor, are superb eaten sprinkled with soy sauce.
Dining you can enjoy at Roadside Stations
Roadside Station Yasu
Ice-cream bars made from fruit such as ponkan orange and strawberry, buntan citrus and strawberry and banana chocolate.
Seared red sea bream bowl
Red sea bream is cooked right in front of you on a fire made from straw. Enjoy the flavor of the red sea bream hot off the grill.
Minced bonito or tuna croquette
This is a fried fish dish made from minced Harambo bonito or tuna. They are big and substantial.
Roadside Station Oyama
Umi no vanilla
Smooth vanilla ice-cream made from deep sea water from Muroto.
Eggplant curry bread
This is a spicy curry bread made using eggplant, which is a local product.
Roadside Station Tanoekiya
Ice-cream made from salt which is a Tano-cho specialty. The sweetness of the ice-cream and the salty flavor go well together.
Rolled omelet / deep-fried fish paste
Sushi rolled in egg and fish paste with burdocks and carrots. These are popular products that can be eaten at Tanoekiya.
Roadside Station Kiramesse Muroto
Kochi is also famous as a habitat for whales. It is served in various different ways such as sashimi, seared or tatsuta-fried. The rare Saezuri (tongue), in particular, is rich in fat and has a springy texture.
There are many different types using seasonal ingredients. The salt gelato, made using Muroto deep-sea salt and local milk, is particularly popular.
Roadside Station Otsuki
Strawberry shaved ice
This is the best kakigori shaved ice in Japan, winning the Grand Prix in the Michi-1 Grand Prix 2019 Sweets Category. Topped with frozen strawberry slices and plenty of condensed milk.
Roadside Station Yotte Nishitosa
Sweetfish caught in the Shimanto River are sprinkled with salt and slowly baked. The salt brings out the deliciousness of the sweetfish.
Roadside Station Shimanto Towa
Shimanto Japanese Chestnut Mont Blanc
A Mont Blanc made from chestnuts grown in Shimanto. Shimanto chestnuts are known for their large size and sweetness.
Roadside Station Aguri Kubokawa
A butaman steamed bun packed with local ingredients. It is stuffed with pork, bamboo shoots and onions.
Roadside Station Kawauso-no-sato
Old fashioned-style ice-cream
Old fashioned-style ice-cream – a Kochi specialty. It is characterized by its crunchy iciness even although it is ice-cream.
Try your hand at searing bonito
This is a store inside the Roadside Station that lets you try cooking your own bonito on a fire made from straw as is done locally. The height of the flames is very impressive.