An official collaboration with the Kochi Government
Kochi prefecture, previously called Tosa, has been blessed with an abundance of natural resources since the past.
Thanks to the rich environment, Kochi prefecture has produced a lot of local specialty in the food industry.
Delicious Foods of Kochi
Milk from the Happiest Cow
Traditional Wild Vegetable Sushi
Michelin Grade Gourmet Salt
Natural Freshwater Unagi
Natural Freshwater Ayu
Traditional Sushi
Using Wild Vegetable from the Mountains
Traditional Countryside Sushi - Exploring Mountain - 土佐田舎寿司 -散策-
Chirashi that can enjoy with appearance and taste.
Handmade Konjac with a rich flavor, crispy shiitake mushroom stew, and yuzu skin stew.
Kochi's famous Japanese red ginger marinated in vinegar with a slightly sweet taste, sweet potatoes simmered in honey with a lot of lemon flavor.
Traditional Countryside Sushi - Mountain Scenery - 土佐田舎寿司 -山景色-
It is like enjoying the mountain scenery in Kochi’s countryside!
Wild vegetables from the mountains of Kochi are placed on top of the yuzu vinegared sushi rice.
Each of the 12 sushi are made up of different ingredients, plays a leading role in the dish, allowing you to enjoy a variety of tastes.
Natural Freshwater Shimanto Unagi & Ayu
Unagi & Ayu from the famous pristine Shimanto River
The story
What is Shimanto River?
Running from the high mountains down to the sea, forming Shimanto River’s clear waters.
The clean, pure water of the Shimanto River is a treasure trove to river fishes, including eels and ayu (sweetfish).
Shimanto unagi and ayu are natural fish species, growing in Shimanto River, Kochi Prefecture.
Natural Freshwater Shimanto Unagi - Sliced (110g) 四万十うなぎ (蒲焼)
The meat is tender and moderately fatty, without a muddy smell.
In pursuit of "safety, security and deliciousness"
The young of unagi is caught and raised in the headwaters of the Shimanto River with clean groundwater under thorough safety control.
