히가시토쿠 젠세키코시츠이자카야 와라야키나오시치

Straw burning is a cooking method where bundles of straw are set on fire to scorch the surface of the ingredients. The advantage of straw burning is that it quickly cooks the ingredients at high temperatures, concentrating their flavors. You can enjoy the taste of the ingredients, making it a perfect match with local sake from Tosa.

Dried straw has had its moisture removed and burns at high temperatures, allowing for the grilling of bonito without retaining moisture, resulting in a crispy finish. Additionally, straw burning has a smoking effect, and the grilled ingredients emit a unique fragrant aroma that stimulates the appetite.

【Theory 1】 It originated as a fisherman's meal. 【Theory 2】 It comes from grilling the leftover parts of bonito used to make bonito flakes with the skin on. 【Theory 3】 It was adapted from a cooking method brought by Westerners to prevent food poisoning, where the surface of the sashimi is seared. There are other theories as well, but the key point is to quickly sear only the surface to avoid cooking it through.

Grilled tataki is smoked while being grilled, so the unique aroma of the straw envelops the ingredients. Additionally, straw ignites to nearly 800 degrees instantly, allowing the surface of the ingredients to be grilled quickly. Fresh fish like bonito can be seared at high temperatures on the surface instantly, trapping the umami of the ingredients, while the heat does not penetrate to the inside, keeping the freshness intact. This is the reason why grilled tataki is delicious.

When it comes to bonito, it is a staple of Kochi's flavors. The muscles of bonito, which swim in the beautiful sea, are a source of energy, and the bloodline that supports those muscles is a treasure trove of nutrients such as vitamins and minerals. Additionally, it is rich in healthy unsaturated fatty acids like DHA and EPA, which are said to help prevent lifestyle-related diseases and aid in recovery from fatigue. Moreover, it is low in fat, making it healthy and low in calories. It is a highly nutritious and excellent ingredient.

Bonito, known as 'nobori bonito' when it swims north with the Kuroshio current from spring to summer, and 'modori bonito' when it swims back down with the cooling sea temperatures from autumn to winter. Depending on the season, the amount of fat is adjusted by controlling the grilling time, and it is carefully charred with straw. Please savor the rich, melting fat of the bonito, with a hint of straw aroma, in your mouth.

By the way, many people think that the dish where the skin is quickly grilled with straw is called Tataki, but this is a dish called 'Katsu no Warayaki'. So what is 'Katsu no Tataki'? Literally, it means to pound and cook. In the past, when seasonings like salt and sauce were expensive, the grandmothers of fishermen would rub sauce or salt into their hands and pound it to blend the flavors. The wisdom of infusing flavor with minimal seasoning is the origin of the name.

'Salt Tataki' is a unique way of eating found in Kochi, where it is enjoyed with salt instead of ponzu sauce. Essential accompaniments for 'Salt Tataki' include sliced garlic and myoga ginger. It is recommended to place 2 to 3 slices of fresh garlic on a piece of bonito. The strong flavor of garlic combined with the punch of salt enhances the rich taste of the bonito, resulting in an astonishing deliciousness. This 'Salt Tataki' is a traditional way of eating passed down among fishermen in Tosa for many years.

Bonito is a high-quality protein that makes up one-fourth of the body, forming muscles and organs. The bloodline part is rich in nutrients, including vitamins and minerals. In particular, the content of vitamin B12 is among the top in fish meat. It also contains a lot of niacin, iron, and taurine. Additionally, it includes anserine, a type of imidazole peptide formed by two types of amino acids, making it a good ingredient for nutritional replenishment during fatigue.

Furthermore, since bonito is rich in DHA and EPA, which are types of unsaturated fatty acids, as well as umami components like inosinic acid, bonito flakes are essential for dashi broth in Japanese cuisine. The skin contains a high amount of the essential amino acid 'lysine', so cooking methods that utilize the skin, such as tataki, have been adopted since ancient times.

'Nao Shichi' is a particularly rare variety of sudachi, and it is called 'Citrus of Illusion' because the amount available in the market is very limited. It is said that in the past, in Kochi Prefecture, a fish merchant named Nao Shichi recommended it to everyone with the tagline 'It's delicious when poured over fish,' which is how it got its name. The difference between Nao Shichi and other citrus fruits like kabosu, sudachi, and yuzu lies in its juice, which has a balance of 'sourness, richness, sweetness, and bitterness' that enhances the deliciousness of fish. After tasting Nao Shichi, many people find other citrus fruits unsatisfactory.

Located at the southernmost tip of Shikoku, Sukumo is blessed with a warm climate, as indicated by the early blooming of cherry blossoms. Here, the legendary citrus known as 'Naoshichi' has been cherished and cultivated by people for generations as 'sour mandarin'. Even ancient trees said to be 200 years old bear many fruits each year, showcasing the vitality of this strong fruit.

The charm of 'Chokushichi' lies in its mellow sourness and refreshing aftertaste. Compared to citrus fruits like yuzu and sudachi, it is not too sour, featuring a gentle flavor characterized by a balanced combination of sourness, sweetness, and bitterness.

Once upon a time, it is said that Naosichi, a fishmonger, recommended that fish be seasoned to enhance its deliciousness, which is how this unique name came to be. Naosichi must have known that the high-quality, gentle acidity would elevate the flavor of the dishes.

Shioshichi's specialty grilled bonito with salt tataki

If you want to enjoy a generous serving of our popular grilled bonito with salt, this is recommended. Perfect for sharing with a few people.

The sashimi platter of 7 items is one of our signature products alongside the grilled bonito. It is a recommended item that you will not regret ordering, so please be sure to order it together when making your reservation.