Kochi's katsuo no tataki is a traditional Japanese dish made from seared skipjack tuna, known as katsuo. The fish is lightly grilled over an open flame, giving it a smoky flavor while keeping the inside raw. It is typically served with garnishes like sliced green onions, garlic, and a tangy citrus sauce called ponzu. This dish is especially popular in Kochi Prefecture, located on the island of Shikoku. It is often enjoyed as part of a larger meal or as a standalone appetizer. The preparation and presentation highlight the freshness of the fish, making it a favorite among locals and visitors alike.