Myojinmaru Hirome Market Store

Myojinmaru has a prominent stall inside Hirome Market, where katsuo no tataki is prepared in full view over a straw-fuelled flame. The bonito is seared on the outside and served tender within, a technique closely associated with Tosa cooking. This Hirome branch is distinct from the same company’s restaurants elsewhere in Kochi, and its compact counter is designed around ordering and eating within the market.

The speciality can be ordered with salt or sauce; garlic, rice and other accompaniments let diners shape each bite. The market’s official stall listing notes that bonito is grilled in front of customers, which can slow service when it is busy. The menu and format are deliberately focused: visitors who want a long menu, a reservation or takeaway should choose another branch of the company.

Visitor feedback often returns to the smoky aroma, fresh bonito and contrast between the charred exterior and tender centre. Many people describe watching the preparation as part of the appeal; practical complaints focus on queues, the challenge of finding a seat and the bustle of the shared dining hall rather than the stall alone. A free table is not guaranteed, so arriving before the busiest period helps.

This branch opens from 11 am Monday to Saturday and from 10 am on Sundays, closing earlier on Sunday. The market has several whole-site closure dates each year, and the stall explicitly says it takes no reservations or takeaway orders here. For a first taste of straw-seared bonito, it is a direct, central stop, especially if visitors first find a seat and then combine it with other market stalls.