Tataki (Japanese たたき: "pounded" or "hit into pieces"),^[1] also called tosa-mi, is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared very briefly over a hot flame or pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).

The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was developed by Sakamoto Ryōma, a 19th century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.