This special event was inspired by Taro’s personal trip to Kochi, Japan. Guests enjoyed a carefully curated sake tasting, a vibrant Yosakoi dance, and a pop-up market filled with local products. For a day, the shop felt just like home — if home were a lively corner of Kochi.
A standout feature was the beautifully prepared Tosa Gozen lunch set, highlighting Kochi’s signature flavors like yuzu and bonito. From food and music to the scents and stories, visitors were immersed in the heart of Kochi.
It All Started with One Glass of Sake — and a Chance Encounter
The idea for this fair began when Taro met Shōtarō Ozawa of the sake importer OZAWA CANADA. Ozawa invited him to visit Kochi — a casual trip that soon became something more meaningful.
Though Taro is from Kochi, he hadn’t planned to spotlight it in one of his regular seasonal events. “I usually hold four fairs a year,” he said, “but Kochi wasn’t one of the themes I had in mind.”
That changed after the visit. Meeting the president of Tosa Brewery, Mr. Matsumoto, and connecting with local producers left a deep impression. “I hadn’t featured many Kochi ingredients before,” Taro reflected. “But something about it felt right.”
What truly sparked the idea was a single glass of sake — enjoyed at the brewery, surrounded by Kochi’s air, flavors, and warmth. This fair came together not just through planning, but through real human connection.
Keigetsu Sake Steals the Show
Crafted in Kochi, Loved by All
A major highlight of the event was the tasting of the award-winning Keigetsu sake lineup from Kochi, supported by OZAWA CANADA. Mr. and Mrs. Matsumoto, of Tosa Brewery, attended in person and shared stories behind each bottle with guests.
The crowd favorite? Keigetsu CEL24® Junmai Daiginjo 50 — brewed from Kochi-grown Gin no Yume rice and CEL24 yeast. With tropical aromas, a smooth texture, and a clean finish, it’s both elegant and approachable. A store-exclusive label, it nearly sold out within hours.
Other featured brews included the naturally fermented Keigetsu Sake Nature and the citrusy Keigetsu YUZU SAKE, both popular with newer and younger drinkers.
Timed with Kampai Toronto, the event offered a perfect chance to introduce sake to a wider audience — not just through taste, but through stories and shared moments.
Kochi on a Plate: Tosa Gozen Lunch
A Journey Through Regional Flavors
During lunch, guests enjoyed a special Tosa Gozen — a set meal featuring Kochi’s seasonal ingredients. The highlight was Katsuo no Tataki (seared bonito), prepared with skipjack tuna caught in the Kuroshio Current off Kochi’s coast. Lightly flame-seared and served with fresh condiments, it offered a rich aroma and deep flavor that left a strong impression.
A sashimi trio followed: Mejina (opalfish), Kanpachi (amberjack), and Yagara (cornetfish) — each with distinct texture and character. Surprising many was the crispy-fried Utsubo (moray eel) paired with tempura Myoga (Japanese ginger). Moray eel, a local staple in Kochi, won praise for its delicate flavor and crunch. 
Combined with the refreshing myoga, it tasted like summer on a plate. Then came Yuzu Sushi, bite-sized and aromatic — the gentle citrus rounded out the meal perfectly. To finish, guests enjoyed Konatsu, a soft, mildly sweet citrus unique to Kochi, offering a clean, refreshing end to the experience.
Yosakoi Ambassador Brings the Energy
A Joyful Dance That United the Room
The fair lit up with a dynamic performance by Yosakoi Ambassador Ms. Tanaka and her dance team.Their two colorful routines filled the store with applause, smiles, and festival spirit.
“It’s such a joy to see people experience Kochi’s culture so directly — right here in Canada,” said Taro-chan. The energy of the dance brought everyone together and made the fair feel like a celebration.
A Tiny Kochi Market in Toronto
Flavors, Scents, and Stories to Explore
Inside Taro’s Fish, a cozy market area near the register offered guests a curated taste of Kochi.
Lined up were local treats like buntan juice, yuzu extract, imo-kenpi (crispy sweet potato sticks), and natural dashi packs — each one telling its own story of land and tradition.
A tasting station featuring Yuzu Sushi proved especially popular.
With its subtle citrus aroma and clean finish, guests described it as “light and delicious” and “something I want to try at home” — often picking up products right after tasting.
It was a small corner of the store, but for many, it felt like taking a step into Kochi itself.
Reviving Culture, One Fair at a Time
A Personal Project with Heart
Looking back on the event, Taro-chan shared:
“I’m from Kochi, and several of my staff are too. Being able to do this together — here in Canada — meant the world to us. Honestly, I didn’t do it because I’m the head of the Kochi community group here — I did it simply because I truly wanted to.”
This wasn’t just a product showcase. It was a celebration of people, of craft, and of culture — brought to life in a way only Taro’s Fish could.
