Kunisaki’s local speciality is cutlass fish cuisine – and it is one of the highest producers in Japan. It is a white fish, with Oita’s fish being known for their high fat content and soft texture and rich flavour. The fish itself is served in a variety of ways including as sashimi, in sushi, salted and grilled, boiled sweet and spicy and served on top of rice as a dish called Tachiju donburi.