STORY

SEAFOOD CHEF YOSHINORI MIZUTANI

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

"At our restaurant, we hold culinary fairs featuring tuna from Kochi, and help spread the word on Kochi's delicious produce. Kochi was the first prefecture to succeed in farming tuna at the private level, and compared with tuna raised in other regions, Kochi tuna tastes the closest to wild-caught tuna. The umami taste of the red meat is excellent, due to the feed and the water temperature. Tuna from Kochi has been getting good reviews from our customers here in China. We are also interested in Kochi's other products, such as yuzu ponzu, yuzu kosho, bonito and sake."

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SELECT SEAFOOD

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

SELECT SEAFOOD

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

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