Katsuo Tataki

Katsuo Tataki is a classic Japanese preparation of bonito (skipjack tuna). The fish is frozen immediately on board, and in that state, the fillets are quickly seared over an open flame. This special technique gives the outside a smoky flavor, while the inside remains raw, tender, and incredibly fresh.

The fish is then cut into thick slices and often served with garlic, ginger, onion, shiso, and a light ponzu or soy sauce dressing. The result is a dish that tastes both smoky and fresh, packed with umami.

In Japan, katsuo tataki is considered a seasonal specialty, especially in spring and autumn, when bonito is at its best.