SEAFOOD

SELECT SEAFOOD

Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.

KOCHI SPECIALS

Kochi is celebrated for its abundance of seafood. The coastline of Tosa Bay stretches over 700 kilometers from east to west, facing the Pacific Ocean. The warm Kuroshio Current sweeps northwards along the coast, bringing an abundance of rich phytoplankton and migratory fish to the area, including red sea bream, grouper and splendid alfonsino (kinmedai). Tosa Bay is home to a variety of fish species and a thriving fishing industry. Kochi’s main catch is bonito (also called skipjack tuna or katsuo), traditionally caught one-by-one with a fishing pole and line. Bonito is often served as tataki, seared quickly on the outside and sliced as sashimi. Tuna and Japanese amberjack (yellowtail) are farmed in the warm, nutrient-rich waters off Tosa Bay.

KOCHI CITRUS FRUITS x SEAFOOD

Yuzu and other citrus fruits add a refreshing accent to Kochi's famed seafood dishes.

TOSA SAKE x SEAFOOD

The refined, crisp flavors of Kochi's dry sake pair well with the region's rich seafood.

SEAFOOD CHEF YOSHINORI MIZUTANI

Yoshinori Mizutani is the Head Chef of Nishimura at the Shangri-La Hotel, one of Beijing’s finest Japanese restaurants.

KOCHI CITRUS FRUITS x SEAFOOD

Yuzu and other citrus fruits add a refreshing accent to Kochi's famed seafood dishes.

TOSA SAKE x SEAFOOD

The refined, crisp flavors of Kochi's dry sake pair well with the region's rich seafood.

SEAFOOD CHEF YOSHINORI MIZUTANI

Yoshinori Mizutani is the Head Chef of Nishimura at the Shangri-La Hotel, one of Beijing’s finest Japanese restaurants.

OTHER FRESH PRODUCTS

AYU (SWEETFISH)

Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste.

BONITO / KATSUO

Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.

SUJI-AONORI

This delicious, delicately briny seaweed grows where the Shimanto River meets the Pacific Ocean.

CHOTARO SCALLOPS

These scallops with colorful shells thrive in the mild waters around Kochi. Enjoy their creamy taste.

WHAT'S NEXT

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