Yoshinori Mizutani, Seafood Chef, Beijing
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."
Wang Dong, General Manager of a Seafood Trading Company, Shanghai
“We airfreight high quality Japanese seafood products to high-end restaurants all over China. The splendid alfonsino (kinmedai) from Kochi has a full and colourful body, and its golden eyes are especially bright. Kochi’s farmed bluefin tuna has rich and appealingly fatty “toro”, without the distinct taste of some farmed fish. We get a sense of the clear waters and the strong Kuroshio current off the coast of Kochi in the flavor of the fish. Our customers have praised the seafood products of Kochi, and I hope that we can introduce more high-quality seafood from Kochi in the future, so that more Chinese consumers can experience the charm of Kochi.”
RELATED PRODUCTS
SELECT SEAFOOD
Kochi's abundant seafood is prized around Japan. Try the region's signature tuna, splendid alfonsino and yellowtail, among other varieties.
SELECT SEAFOOD
Kochi's abundant seafood is prized around Japan. Try the region's signature tuna, splendid alfonsino and yellowtail, among other varieties.
FRESH INSPIRATION
FOOD PROFESSIONALS AND TOSA SAKE
International food professionals explain how Kochi’s sake sparks creativity and is valued for its taste and quality.
FOOD PROFESSIONALS AND YUZU
International food professionals explain how Kochi’s yuzu sparks creativity and is valued for its taste and quality.
KOCHI ORIGINAL FOOD CULTURE
Discover the warm, lively food culture of Kochi. It's about enjoying heaped platters of the freshest food, with friends and strangers alike.
GUIDE TO THE SHIMANTO RIVER
Explore Kochi's lifeblood, the Shimanto River. One of the cleanest, clearest rivers in Japan, it supports the local food culture and daily life.
KOCHI AND THE KUROSHIO CURRENT
The Kuroshio Current is the secret to Kochi's abundant fresh seafood, and its mild climate, bringing schools of fish and warm weather patterns.
WHAT'S NEXT
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