Getting hands-on experience in making the Katsuo no tataki aka Seared Bonito (JPY1500) for lunch.

Grilling Katsuo fillets over a fire fueled by straw, give it a slightly smoky flavour and crispy charred skin. But while the outer layer is seared, the centre is still raw. It is then cut into thick slices and you can either dipped in salt or covered in ponzu (yuzu with soy sauce) before smothered with chopped spring onions or sliced raw garlic.