Komorebi Dining

KATSUO | 鰹の藁焼き

Seared over burning straw — warayaki style — this Katsuo carries an unmistakable smokiness that lingers gently on the palate. Rooted in Kochi prefecture, warayaki preserves the natural umami of skipjack tuna while imparting a beautifully charred aroma.

Paired with our house onion dressing, myoga, and hana hojiso, this dish strikes a balance of smoke, sweetness, and freshness — simple, elegant, and deeply satisfying.

Make your reservation with us to experience the best of Japan’s season.