Photo: 雷太 / CC BYHirome is not a market in the shopping sense — it is a covered hall of about sixty food stalls with communal seating in the middle, where you buy from whoever you like and carry the plate to a shared table. It opened in 1998 on the site of a domain elder's residence, and it has become the social centre of the prefecture.
The reason to come is Myojinmaru, which sears katsuo over burning rice straw in the open, flames going up two metres. But the reason people remember it is the table: Kochi drinks, Kochi talks, and a foreign visitor sitting alone will not stay alone for long.
Five things the plaques won't tell you
- Sit at a shared table, not the edge. That is the whole point of the building.
- Order shio-tataki — with salt rather than ponzu — which is how Kochi eats it.
- A beer at eleven in the morning is entirely normal here and nobody will react.
- Yasube's gyoza is the second order; the queue is short and moves.
- Cash. Some stalls take cards, most would rather not.
But the reason people remember it is the table: Kochi drinks, Kochi talks, and a foreign visitor sitting alone will not stay alone for long.
Guided ways to do Hirome Market
Booked before you sail — there is no tour desk at the pier. Booking through these links supports the site.
Questions people ask here
What is Hirome Market?
A covered hall of about sixty food and drink stalls in central Kochi with communal seating in the middle — you buy from any stall and carry the plate to a shared table. It opened in 1998 and functions as the social centre of the prefecture rather than as a shopping market.
What should I eat at Hirome Market?
Katsuo tataki from Myojinmaru, which sears bonito over burning rice straw in the open. Order it shio-tataki — with salt rather than ponzu — which is the local way. Add gyoza from Yasube, and expect the person beside you to start a conversation.