SEAFOOD

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Kochi's abundant seafood is prized around Japan. Try the region's signature tuna, splendid alfonsino and yellowtail, among other varieties.

Bluefin Tuna

Bluefin Tuna

Bluefin tuna is considered a delicious luxury item around the world. The combination of rich flavor and succulent, lustrous flesh with a balance of fat is perfect for sushi and sashimi. The clean, nutrient-rich waters and the warm Kuroshio current off the coast of Kochi create the ideal conditions for farming bluefin tuna. Tuna that have reached around 50kg or more are line caught, and quickly chilled and aged to maintain freshness and flavor.

SPLENDID ALFONSINO

SPLENDID ALFONSINO

Splendid alfonsino (known as kinmedai or “golden eye” in Japanese), is a popular deep-sea fish that is distinguished by its red skin, large eyes and rich flavor. It is served at traditional Edomae sushi restaurants. The fillets are sometimes quickly finished with a blowtorch to enhance the flavor. Muroto city is famous for this deep-sea fish, which is considered especially delicious in winter, when it accumulates fat reserves. The fish is usually cleaned and aged for several days to increase the flavor. The delicate pink flesh and vivid red skin make splendid alfonsino an attractive addition to sashimi platters, and an impressive dish when simmered whole.

YELLOWTAIL

YELLOWTAIL

Yellowtail is a highly versatile fish. Its rich, creamy flesh makes it popular for sushi, sashimi and carpaccio, and also for simmered and grilled dishes. Yellowtail is a favorite in the colder months, when the flesh has a higher fat content and a rich flavor, which lends itself to dishes with stronger seasoning, such as buri teriyaki (yellowtail in teriyaki sauce). The clean waters around Tosa Bay and Sukumo Bay in Kochi are an ideal environment for yellowtail aquaculture.

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.

FOOD PROFESSIONALS AND SEAFOOD

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

PRODUCT DETAILS

More information about Kochi’s fresh produce and food products

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.

FOOD PROFESSIONALS AND SEAFOOD

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

PRODUCT DETAILS

More information about Kochi’s fresh produce and food products

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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