From the middle of September to November, the bonito that returns from the north is called "modorigatsuo", returning bonito. There is much more fat on the fish in summer, and it is said it is more delicious than bonito in spring (first bonito).
Let me introduce "Kuroshio Honjin", a Japanese style inn located in Nakatosa Town, where it is possible to have the experience of making Kochi’s famous bonito dish, "katsuo-no-tataki", and you can also bathe in a hot springwater bath (onsen).
|Onsen with ocean viewing|
Bathing hours: 10:30-16:00 and 18:30-20:00 Cost: ¥600
The second Thursday of a month is a holiday (change in case of public holiday)
(Baths are closed 10:30 to 16:00 every Thursday. )
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