Table of Contents

1. Moray Eel Dishes
2. Katsuo no Tataki (Seared Bonito)
3. Nabeyaki Ramen (Hot Pot Ramen)

A Guide to Kochi Prefecture’s Gourmet Cuisine

Kochi Prefecture faces the Pacific Ocean and is blessed with a warm climate and the bountiful seafood brought by the Kuroshio Current. Combined with clear streams like the Shimanto River and the natural environment of its mountains, a distinctive food culture has flourished here with a wonderful balance of sea, river, and mountain bounty, and local dishes crafted from fresh ingredients captivate many visitors.

In particular, “Moray Eel Dishes,” “Katsuo no Tataki (Seared Bonito),” and “Nabeyaki Ramen” are among the most popular local specialties representing Kochi Prefecture. When you visit Kochi, be sure to savor these dishes and experience the unique food culture that embodies the land’s character and the wisdom of its people.

3 Must-Try Gourmet Dishes of Kochi Prefecture

Moray Eel Dishes

Source: https://eats.jp/detail/100371

　● The Appeal of Moray Eel Dishes 

Kochi Prefecture’s moray eel dishes offer an elegant and profound flavor that is unexpected given the creature’s intimidating appearance. While the moray eel, with its elongated body and sharp teeth, might seem like an unlikely ingredient at first glance, it has been cherished locally since ancient times and has become a colorful part of Kochi’s food culture. Its greatest appeal lies in its unique texture and umami. The springy, bouncy flesh releases sweetness and richness that spread through the mouth with every bite, delivering a deep satisfaction despite being light.

The cooking methods are remarkably diverse — from sashimi and tataki to deep-fried, simmered, and hot pot preparations, showcasing the moray eel’s versatility. Deep-fried moray eel is especially popular, with a crispy, fragrant exterior and moist, juicy interior that pairs perfectly with beer or Japanese sake. The skin is also rich in collagen, drawing attention from those conscious about beauty and health. 

　● History of Moray Eel Dishes 

The history of moray eel dishes in Kochi Prefecture is a unique food culture nurtured by the wisdom and ingenuity of local people. Despite its fierce appearance and difficulty to handle, the moray eel has been a valuable food source for fishermen and coastal residents since ancient times because it can be caught relatively consistently in Kochi’s Kuroshio Current waters. In the era before refrigeration technology, it was preserved as dried fish, supporting everyday meals.

Although it is a fish with many bones and difficult to process, cooking methods such as deep-frying and simmering were developed locally to make it easy to eat and delicious. Today, it has established itself as a signature dish of Kochi. In recent years, it has become popular among tourists as well, and has become known nationwide as a dish symbolizing “the essence of Kochi.”

　● Where to Eat Moray Eel Dishes! 

• Restaurant: Tosa Gyosai Ichiba Hirome Market Branch
  
• Appeal:
  If you want to taste Kochi’s famous gourmet, the “Deep-Fried Moray Eel” at Hirome Market is an absolute must-try. Despite being in a lively atmosphere reminiscent of a souvenir shop, Hirome Market is a spot where you can enjoy local ingredients on the spot — a paradise for those who love food hopping. Among the offerings, the fish paste products and fried dishes served at Tosa Gyosai Ichiba go perfectly with beer and are hugely popular with both locals and tourists.

  The “Deep-Fried Moray Eel” is a masterpiece with a crispy, fragrant exterior and a moist, flavorful interior. It is well-seasoned with no off-putting taste, and once you try it, you will surely be hooked. Even if it cools down, the staff will kindly reheat it in the microwave for you — a thoughtful touch.
  
  

• Access: About 3-minute walk north from “Ohashidori” tram stop on the Tosaden Kotsu Ino Line
• Address: Hirome Market, Ryoma-dori, 2-3-1 Obiyamachi, Kochi City, Kochi Prefecture
  
• Google Maps: https://maps.app.goo.gl/Bpx6KPrLY5VniftU9
  

Nabeyaki Ramen (Hot Pot Ramen)

Source: Tabelog

　● The Appeal of Nabeyaki Ramen 

Kochi Prefecture’s Nabeyaki Ramen is a unique local ramen with a distinctive style — served piping hot, still bubbling in a clay pot. From the very first sip, you taste the deep richness and gentle flavor of the chicken bone broth. The soup is never overpowering yet has a robust umami that makes you want to drink every last drop. Thanks to the clay pot that retains heat, you can enjoy it steaming hot from the first bite to the last — one of the great pleasures of this ramen.

The noodles are straight and thin, maintaining a pleasant chewiness even in the piping hot soup, and they absorb the broth beautifully. The toppings typically include familiar ingredients such as chicken, chikuwa (fish cake), a raw egg, and green onions. These ingredients melt into the soup, adding even more depth to the flavor. The raw egg becomes soft-boiled, and as you mix it into the soup while eating, you can enjoy a mellow transformation of taste. 

　● History of Nabeyaki Ramen 

The history of Kochi Prefecture’s local specialty “Nabeyaki Ramen” dates back to the 1940s, originating from a small eatery in Susaki City, Kochi Prefecture. The restaurant was called “Taniguchi Shokudo.” With a desire to provide warm and nutritious meals to the local community, they devised a ramen simmered in a clay pot.

After Taniguchi Shokudo closed, Nabeyaki Ramen nearly faded into obscurity, but through the efforts of local residents and dedicated restaurant owners who wanted to “preserve Nabeyaki Ramen as a Susaki specialty,” interest was revived in the 2000s. Through the establishment of the “Susaki Specialty Nabeyaki Ramen Project X” organization, community-wide PR activities, and event appearances, its appeal spread both within and beyond the prefecture, and it has now become one of Kochi Prefecture’s representative local ramen dishes.

　● Where to Eat Nabeyaki Ramen! 

• Restaurant: Taniguchi Shokudo
  
• Appeal:
  If you want to taste authentic Nabeyaki Ramen in central Kochi City, “Taniguchi Shokudo” is the place to go. This restaurant recreates the Nabeyaki Ramen that originated in Susaki City, using the same name and recipe, and its quality has become a hot topic among locals and tourists alike.

  Served bubbling in a clay pot, this bowl makes a strong visual impact. The broth, made by slowly simmering chicken bones, pork trotters, kelp, and vegetables, has a deep richness yet a surprisingly clean finish. The thin straight noodles pair beautifully with the soup, letting you enjoy every bite piping hot until the very end. In the cozy, Japanese-style interior, savoring a bowl that warms you to the core will surely help you discover a new charm of Kochi.
  
  

• Address: 1F Tamura Building, 1-7-14 Oitesuji, Kochi City, Kochi Prefecture
  
• Access: 5-minute walk from Tosaden Sanbashi Line Hasuikemachi-dori Station
• Google Maps: https://maps.app.goo.gl/fNCtsmoGwsfdfQHw6