The best known speciality of Kochi is "Katsuo" or Bonito fish. This fish has a strong yummy taste and is loved by Japanese. Dried and scraped Katsuo flakes are used to brew "dashi" or the soup stock of miso soup or other types of Japanese dishes.
Normally, fresh Katsuo is served with "ponzu" or soy-sauce-vineger. However, in Kochi, as the fish is so fresh, it is often seasoned with salt only. Fish is lightly grilled (surface only) and sliced thickly to keep its texture, seasoned with salt and served with Japanese herbs and raw garlic slices. While Katsuo can be served all year round, the best season could be autumn -- getting more fatty (but not too much) as the temparture goes down.
The dish is called "Katsuo Shio Tataki (鰹塩たたき)" where Katsuo is the name of the fish, Shio means salt and Tataki is the way of cooking (surface-grilled raw fish or meat). Available in almost all Japanese restaurants in Kochi, however, some restaurants do not serve it when they cannot get the best-quality Katsuo (in other words, those types of restaurants can be trusted for its quality!).