of Japan's four main islands for the next few days I'll be staying in Kochi

Prefecture surrounded by green mountains and bright blue water trying to cover as

much of the culture as I can starting with the food this is gonna be my first

time in Kochi Prefecture and I'm so excited the itinerary for this trip is

going to be perfect wild crazy fabulous and that's not all I get to do this trip

with one of my favorite trying to remember the last time I saw it they

might remember I've lost like it should always been like a year my goal for this

trip Sharla and I took advantage of Cochise tourism campaign visitors from

overseas who present their passport and the returning flight ticket can receive

a welcome package with 10,000 yen or roughly $100 in gift cards that can be

spent anywhere in Japan

Wow it's beautiful mutters like sparkling we stopped for

lunch in shimanto City choosing a small restaurant located along with shimanto

River which is famous for its beautiful color and clarity but also its

contributions to the fishing and seaweed industry in the area so we've just

thought for lunch and we are inching on the city so I am

here gettin shimanto unagi eel this one it smells very very nice it looks so

good and I love that comes with causes and it's game on all this is among key

chips these are made from the bones in a very crispy and crunchy and you just you

just chew on them very cool seaweed tempura never had this actually

smells really good it smells amazing

no it's like mochi like a roasted nori flavors mmm but the

texture of the mochi and then it's deep-fried if I enter in country it's

really really good at night we checked into SH Montano yato a luxurious yokan

located near the mouth of the shimanto river if you've never stayed in one

before a joke on is a bit different from a hotel the rooms are often more

spacious with more minimalist decor they're designed for lounging and

relaxing including luxuries such as onsen facilities and full course

breakfasts and dinner room where is often provided and you can lounge around

your hotel in the yukata making it easier to enter the public

baths whenever you please if you're really lucky you can get a room with

your very own private Lotan butoh or open-air bath and enjoy a relaxing yokan

own Sun experience without ever having to leave

yeah this summers but for now I gotta go out and meet Charlotte for dinner oh my

god so one of the best parts of eating at at yokan is that the dinners are

always so carefully prepared and you get a little bit of everything and the

quality is always amazing and like my mom where are you saying like everything

will be amazing yeah that's like it's like one of the biggest things to look

forward to besides bailenson yeah yeah yeah this is nice to eat yes all right

so you might have noticed there's a ton of seafood here but that's uh you know

one of the benefits to being on the ocean is that you can get tons of fresh

seafood here in shimanto City we're right on the ocean and this is all

probably probably fresh fish we've also got she Montagu which is a special beef

from this region as well and then you can see it has beautiful marbling which

means that it's going to have lots of oils and it could be very tender and

juicy so this is the second time we've seen this today this is Alison Odie and

it's taken from the shimanto River and apparently this is a famous food around

here I didn't realize it when we had it at lunch but it's a specialty here and

this seaweed is has a very very deep green color

it has to be alright finally for dessert we have this beautiful daifuku this is a

very traditional Japanese snack with mochi on the outside and I'm not sure

what's on the inside so let's cut it open and find at the center of this

daifuku is chestnut another popular produce from the

shimanto region

hey guys so now we're in the town of coeur Toshio we're right here on the bay

right on the ocean and we've come to do a cut solo Takaki hi Ken you too can cut

seared bonito if you follow this is the 24 step plan it's very simple it's very

simple so basically it's Kentucky if you've never seen it it's a type of

cooking raw fish where it's only seared on the outside and then the middle of

serve raw and it's a very popular way to enjoy the cuttlefish and so today I'm

going to do a quick little experience here where I'm going to learn how to cut

the fish and serve it and although tuna has a reputation for being the king of

sushi in Japan cut soul or body dough is a versatile fish in Japanese cuisine

that has roots all the way back to the aido era it's leaner meteor and it has

many uses including becoming dashi fish stock which is a staple flavoring in

many traditional Japanese dishes especially here in the oceans around

Shikoku which is why katsu tataki remains a

popular traditional dish here in Kochi luckily but there

in Kochi it's common to slice the cut soul a bit thicker than usual this makes

cuts o tataki a harder and heavier snack than your average sashimi once sliced

all you have to do is season the fish with some salt and chopped green onion

and that's it you're done I'm a foodie I love food and I love traveling around

Japan and trying the different local specialties because there's so much of

culture that's like hidden in the food and the eating habits and like how

people cherish the ingredients that are plentiful in their region so first I'm

gonna just try it with salt and onion and then if I feel like it needs more

flavor you can use ponzu and you can pour ponzu on top

now the thing I really like about this is that it's smoky it has a very strong

smoky like smoke infuse flavor that I love it's really really nice even with

salt that's good this is good even with salt right yokan number two for this

trip and this one is a little bit smaller check out the scenery from this

hotel room I cannot believe this this is all my favorite stuff we've got the

twisting winding roads we've got the little houses a little port some rocks

moody clouds ah this is beautiful this is exactly my type of scenery

alright guys it's time for dinner again and as you know my Gio Kahn's always go

L interesting to see what comes out tonight and Charlotte's got like this

amazing spread of vegan food if you're vegetarian or vegan and you have dietary

restrictions staying in yokan pretty much guarantees you'll be taken care of

right as long as you tell them beforehand it's actually so impressive

that they can pull this together and this pasta looks so good I love okra and

Kinoko and eggplant and over here she's got a vegetable knob in it which is

great too oh wow I love namecard I should have

gotten yours it's crazy because it's like this is one table which would

normally be a table for like four people and it's like like two thirds of the

table is just Charlotte food we are getting fed tonight because Shikoku is a

small island surrounded by plenty of water it's no surprise that the majority

of the meals we had were from the sea but the variety and the combinations

were endless making each meal unique and exciting

if you come to Kochi Prefecture definitely try some of these specialty

foods for yourself now that you know what to eat what can

you do in Kochi find out next time when Sharla and I explore the Prefecture by

both land and sea thanks so much for watching and make

sure you stop by Charlotte's channel to check

the video we did over there as well alright guys see you next week bye