Kyoichi-san

Watch the market auction and see a bonito broken down up close, then try straw-fire searing yourself. Compare sashimi with tataki served with salt and with vinegared soy sauce, and taste Tosashimizu's food culture.

Watch up close as a bonito auction unfolds amid lively calls. Then Kyoichi-san, with nearly 30 years of straw-fire searing, uses his expert eye to choose the best bonito of the day.

Kyoichi-san breaks down a whole bonito from the market with graceful skill, while telling you the history of Tosashimizu, the birthplace of bonito tataki.

Sear the day's bonito boldly with your own hands over a straw fire, Kochi style, to make bonito tataki.

Compare three bonito dishes: sashimi and straw-seared tataki served two ways, with salt and with vinegared soy sauce. Taste the freshness in the difference in texture.