Traditional Japanese Cuisine Restaurant


Our Dishes

“Neboke” Traditional
Japanese Cuisine

We are a Japanese restaurant that celebrated our 100th year anniversary in 2017. We coined the name “Tosa cuisine” due to the distinguished food culture of Kochi Prefecture located in the island of Shikoku. We have been spreading this culture throughout Japan over the years. We are proud to be the pioneer of “Tosa cuisine”.

Kochi region has been called “Tosa” since the Edo era (1603 – 1868). “Tosa cuisine” is a variation of Japanese cuisine prepared with quality fish, meats, vegetables, and fruits from this region surrounded by ocean, mountains and rivers.

Delicateness of Japanese cuisine combined with heartiness of Kochi spirit, this unique harmony is found only here at Neboke. Please enjoy the goodness of Tosa cuisine to your heart’s content.

“Katsuo Tataki”
Bonito fish, prepared
like a rare steak

Kochi is known for its Katuo (Bonito) fishing. The warm Kuroshio Current flows up the Pacific Ocean past Kochi Prefecture, making fishing a major industry there. Its bonito consumption is reported to be the highest in Japan. One way to prepare bonito is Katsuo Tataki ("pounded bonito").

In Japanese cuisine, tataki generally means pounding raw fish with a knife to mince it, then mixing in a condiment like shiso (Japanese basil). But Katsuo Tataki is prepared in an entirely different way. First, the fish is cleaned and filleted. Then the skin sides are broiled over charcoal flame until they are evenly scorched. Next, coarse salt is sprinkled on the fillets, which are then given light taps with a hand. The dish gets its name “Tataki” because the seasoning is tapped (tataki) lightly into the Katsuo fish. Katsuo are eaten with thin slices of garlic and yuzu citrus vinegar soy sauce.

There are a number of theories about how this preparation method began. One is that in the early 17th century Yamauchi Kazutoyo, the lord of the Tosa domain (present-day Kochi Prefecture), prohibited eating sashimi or raw fish to prevent food poisoning, but the common folks would scorch just the exterior and pretend it was broiled right through. Another explanation is that the dish began in the early days of Japan's modernization (after 1868), to give Westerners a taste of something close to grilled steak.

We use bonito caught in a traditional way, with a pole and line to protect the fish from injury. This enables the restaurant to offer fresh, firm fillets. In spring, they swim north with the warm current, bearing little fat and providing a lighter taste, while in fall, they ride the cold current south, fatter and ready to provide a heartier flavor. We serve seasonal dishes with a different Katsuo Tataki taste.

The head chef at the restaurant says, "In Kochi it's common to eat it while the skin's still warm. Be sure to use coarse salt—that gives it a more intense flavor." When prepared this way, the skin is crisp, savory and warm, while the flesh will be cool with a pliant texture like a rare steak.

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