A Culinary Journey Through Kochi Prefecture

Located on the southern coast of Shikoku Island, Kochi Prefecture is known for its fertile agricultural land, abundant rainfall and seafood. Its produce includes yuzu, prized for its distinctive citrus aroma, and ginger, widely used in local cooking. Kochi is particularly famous for katsuo tataki, a preparation of bonito that is briefly seared over a high flame while remaining raw in the centre. 

The menu begins with Three Kinds of Sashimi from Kochi, featuring six pieces of seasonal fish selected from the prefecture’s coastal waters. Katsuo Tataki Yuzu Ponzu Salad showcases straw-seared Tosa bonito, which acquires a subtle smoky aroma from the cooking process. Served with yuzu ponzu, myoga (Japanese ginger), fresh ginger, garlic and scallions, the dish balances the fish’s natural richness with citrus and aromatic garnishes. 

Tosa Akaushi Wagyu Beef Sukiyaki features premium beef from Kochi, gently simmered in a traditional sweet soy broth with seasonal vegetables and silky tofu. The savoury-sweet broth complements the tender, richly flavoured beef. 

For a comforting noodle dish, Chunichi-Soba combines ramen noodles in a Japanese clear broth with wagyu tendon, aosa seaweed, tenkasu (crispy tempura bits) and spring onions. Dessert comes in the form of Tosa Jiro Yaki Monaka Ice Cream, featuring grilled mochi wafers filled with vanilla ice cream made from Tosa Jiro eggs. The toasted wafers provide a crisp contrast to the creamy filling. 

The Kochi Prefecture Special a la carte menu is available at Tsu Japanese Restaurant, JW Marriott Bangkok, from Nov 1 to Dec 31, with dishes priced from 250 baht. 

Tsu Japanese Restaurant at JW Marriott Hotel Bangkok is open for lunch from 11.30am-2.30pm (Monday-Friday) and from 11.30am-3.30pm (Saturday–Sunday), and for dinner from 5.30-10pm (daily). For reservations or more information, please call +662.656.7700 or visit our website www.tsubangkok.com