On the afternoon of September 1, join us for a curated journey through the heart of Kochi Prefecture.
From a hands-on bonito tataki cooking experience to the dramatic Pacific coastline of Katsurahama Beach and a behind-the-scenes look at a katsuobushi factory,
this excursion showcases the best of what makes Kochi one of Japan's most distinctive destinations.
Seats are limited — we encourage early registration.
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Departure
Depart from Conference Venue
The Bus departs from the conference venue promptly in the early afternoon. Sit back and enjoy the verdant Kochi countryside as we head toward the coast.
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Stop 1 · Lunch Experience
Katsuo no Tataki — Hands-On Cooking & Lunch
Kochi is the home of katsuo no tataki — seared bonito lightly flavoured with ginger, garlic, and ponzu.
You will have the chance to sear your own bonito over an open straw fire (wara-yaki) in a
traditional style practiced here for centuries. Freshly prepared, your tataki will be served as the centrepiece of a seasonal Kochi lunch set.
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Stop 2 · Scenic Walk
Katsurahama Beach Stroll
Please note: this stop may be shortened or omitted depending on the schedule and traffic conditions on the day.
Katsurahama is one of Japan's most celebrated beaches: a crescent of dark sand framed by towering pines
and dramatic rock formations, where Urado Bay meets the open Pacific. The site is also home to the famous bronze statue of Sakamoto Ryoma, the Kochi-born samurai and pivotal figure in the making of modern Japan. Take in the panoramic ocean views and enjoy a brief stroll along this iconic coastline.
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Stop 3 · Factory Tour
Katsuobushi Factory Visit
Few ingredients are as fundamental to Japanese cuisine as katsuobushi — the carefully smoked and fermented dried bonito
flakes that form the base of dashi broth. At this working factory, an experienced guide will explain the production process, from the selection of fresh bonito to the months-long smoking, sun-drying, and koji mould-culturing stages
that give katsuobushi its extraordinary depth of umami. A tasting will also be included.
The Craft Behind Japanese Cuisine
Katsuobushi production in Kochi dates back to the Edo period. The product known as honkare-bushi — aged for more than six months — is considered the finest grade and is rarely seen outside Japan. This visit offers a rare insider glimpse into a living culinary tradition.
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Transfer Option
Kochi Ryoma Airport (Drop-off)
For those departing on the evening of September 1, the Bus will stop at Kochi Ryoma Airport before returning to the conference venue. Please indicate your preference at registration.
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Arrival
Return to Conference Venue
Estimated return by early evening. Times will be confirmed closer to the date.