From Wikitravel

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Kōchi (高知) [1], known in ancient times as Tosa (土佐), is the eponymous capital of Kochi prefecture on the Japanese island of Shikoku.

[edit] Understand

[edit] Get in

[edit] By plane

Pint-sized Kōchi Ryōma Airport (IATA: KCZ) [2] has flights to Osaka-Itami, Osaka-Kansai, Tokyo-Haneda, Nagoya-Komaki and Naha (Okinawa). Buses to/from Kochi station (35-45 min, ¥700) leave roughly twice an hour.

[edit] By train

The JR Dosan Line (土讃線) runs down from Okayama on Honshu via Takamatsu and the Oboke gorge, passing through Kochi on its way to the terminus Kubokawa.

The fastest way to get to Kochi from Okayama is to take the Nanpu Limited Express train, which departs every hour. It costs ¥5990 (no cost with the Japan Rail Pass) and takes 2 1/2 hours.

[edit] Get around

[edit][add listing] See

• Kochi Castle
• Sunday Market
• Katsurahama Beach
• Mt. Godaisan
• Makino Botanical Gardens
• Harimaya-Bashi (Harimaya bridge)

[edit][add listing] Do

• Yosakoi - A very loud and colorful festival.

• Nichi O Ichi (Sunday Market) - Every sunday rain or shine, Kochi's skilled farmers and fisherman flock to the capital to present their goods. At the market you will find friendly vendors offering everything from antiques to zucchini.

[edit][add listing] Buy

• Katsuo Bushi - Bonito flakes. This is a staple of the Japanese diet and is best in Kochi. It is used as a topping for many dishes and will surely be appreciated by a Japanese friend.

[edit][add listing] Eat

• Katsuo no tataki - This is Kochi's specialty dish and does not taste as good anywhere else! Katsuo is a type of Tuna fish which in English is called Bonito. Tataki is the style in which it is prepared. The tataki style means that the Fish is held over a fire and cooked only on the outside layer (about 3mm to 1cm deep), leaving the inside of the fish red and raw. After the firing it is cut into thick juicy slices that look like oversized sashimi, and served with sliced garlic and onions, shiso (a Japanese leaf with a distinct and delicious taste), some other garnish, a special sauce that may vary, and ofcourse some fresh wasabi. Once it is at your table clutch a slice with your chop sticks along with a generous portion of the garlic, onions, wasabi etc. Take it all in in one bite. Katsuo is best during the Summer and early Fall when the fish arrive off the coast of Kochi after fattening up in the tropics during the winter. Katsuo no tataki can be found in many, many restaurants throughout Kochi Prefecture, but for the cream of the crop go to Kuroson in Kochi City.
• Kuroson is a small sushi restaurant near Ohashi Dori, nestled in a narrow alley just behind the Mos Burger on the East West Densha Dori. On most nights you will need a reservation booked well in advance, but if you are on your own or as a couple, you might get lucky and find a spot on a week day. Ask for Shiyo Tataki, a specialty of Kuroson. It a variation of katsuo no tataki prepared in salt, giving it an even more unforgetable taste. For the bolder among you, ask for chichiko (Katsuo hearts) as an appetizer.

[edit][add listing] Drink

Denizens of Kochi drink a lot; see the prefecture article for the full scoop.

[edit][add listing] Sleep

• Kochi Youth Hostel, 4-5 Fukui-higashi-machi, Kochi-shi, Kochi-ken (5 minute walk from JR Engyoujiguchi station), ☎ 088-823-0858 (fax: 088-823-0859), [3]. An excellent place to stay, run by a former sake brewer who will, for ¥500, provide a sake tasting workshop. ¥2,100 - but check website.  edit

[edit] Get out

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