Katsuo Sashimi and a Glass of Suigei — A Quiet Journey to Kochi’s Bold Flavors
A Taste of Kochi, Served Simply
Today, I sit down to enjoy katsuo sashimi accompanied by a glass of Japanese sake.
（ katsuo : skipjack tuna, often called bonito in English )
When one thinks of katsuo, the image that naturally comes to mind is Tosa—modern-day Kochi Prefecture—and its famous regional cuisine known as sawachi-ryori (as shown in the photo above ).
Though I have never had the opportunity to experience a full sawachi feast, today I begin with something far more modest: freshly sliced katsuo, enjoyed on its own.
To accompany it, I chose a sake deeply rooted in Kochi’s culture—Suigei, a dry and sharp sake known for its clean finish and food-friendly character.
Rather than recreating a lavish local banquet, this moment is about simplicity.
Just katsuo sashimi.
Just sake.
And through these two elements alone, I hope to catch a glimpse of Kochi’s spirit—bold, honest, and refreshingly straightforward.
Sake, Whales, and the Spirit of Tosa
Before tasting the katsuo, there is one more thought to share.
Tosa is a land that gave rise to many visionaries of the late Edo period—most famously Sakamoto Ryoma.
It is said that they gathered along the shores of Katsurahama, sharing sake, igniting their passionate spirits, and speaking freely of the dreams they carried for the future.
The waters of Tosa Bay are also known for whales—an image that feels almost too fitting for the sake I am about to drink: Suigei, literally “the drunken whale".
To taste Suigei is, in a way, to brush against the fervor of those burning souls.
With that thought in mind, I raise the cup.
Savoring Katsuo with Suigei
I was able to purchase a bottle of Suigei at a neighborhood supermarket.
It feels remarkable that such a fine Japanese sake can now be found so easily—
a quiet reminder of how convenient our times have become.
It brings to mind the image of a drunken whale rolling powerfully through Kochi Bay.
This is a distinctly dry sake, bold and unapologetic in character.
And when it comes to enjoying katsuo sashimi, ponzu sauce and fresh ginger are essential.
Together, they gently balance the fish, tempering any raw sharpness and allowing its clean flavor to come through.
Katsuo sashimi and a dry sake, Suigei.
With these, the evening’s main characters are in place.
The moment I took a small sip of Suigei, a rich, piercing dryness spread across my palate—so intense that it made me instinctively open my mouth.
And yet, that very sharpness pairs beautifully with katsuo sashimi, cutting through the fish and bringing its flavor into perfect balance.
If you ever have the chance to enjoy katsuo sashimi for yourself, I highly recommend tasting it alongside a sake from Kochi.
Sometimes, a single dish and a single cup are enough to tell the story of a place.