Kikan Kochi
Features Kochi Dining 9

Restaurants with First-Class Ingredients
Giant Interview
World Renowned Artist Yoshitomo Nara
Appendix
The Oroshi-danchi Shop Association × KIKAN KOCHI

Colore No.28

WinterKenzo Nakajima
Born in 1959 in Kochi City. Lives andworks from Misono Town in Kochi
City. He is a Photographer for Tourism
Posters and Various Advertisements.
He lectures a Photography courseand conducts overseas photography
seminars. He is a graduate of the
Photography Department of Osaka
University of Arts. A member of theJapanese Advertising Photographer’s
Association (APA) and The JapaneseSociety for Arts and History of Photography.
http://blogs.yahoo.co.jp/japan_kenzo

This is the English Version of KIKAN KOCHI.
It is revised in order to shorten its length.
We do hope many people will readthis free online magazine.

CONTENTS
Picture Taken on November 5, 2014
in Kochi City

02

Ken-chan’s fanciful photo diary: Kenzo Nakajima

Ken-chan’s fanciful photo diary No. 38

The Inverse 13th Moon
It’s been about 190 years since photography was invented.
The first photo took 8 hours for an exposure.
It was not a world taken in a single second.
On November 5, 2014 the 13th moon of the 9th month has passed.
As this year is a leap year in the lunar calendar, this moon is called “The Inverse 13th Moon”
Famous Moons are as follows,
1, The 15th’s “Harvest Moon”,
2, The 13th “Moon Viewing”, and the3,“The Inverse 13th Day Moon”
Following the Lunar Calendar this moon was last seen in 1843, around 171 years ago.
Photography came to Japan in 1841,
There are no picture records of “The Inverse 13th Moon”
Perhaps this picture would be first of its kind.
Photographed to be in the history of humankind.
This moon has made me feel great.
2

04

DOKU-SO-GAN : Hidemi Taike

05

Features
Kochi Dining 9
Restaurants with First-Class Ingredients

38

Giant Interview

STAFF
Publisher

Yoshihiro Nonami / Cricket
Junichi Kusunoki / Koubun

Advertising

Takayuki Mimoto / Koubun

Editor in Chief

Yoshihiro Nonami / Cricket

Editor

Sachihiko Oouchi / Cricket

World Renowned Artist Yoshitomo Nara
46

Designing Your Way of Thinking /a message from a man living in
the 47th prefecture : Makoto Umebara

50

Extra by Yukinori Dehara : Yukinori Dehara

52

Kochi Central City Map

Midori Ueta / Cricket
Ttranslation Adviser Jeremy Edward Tan
DesignYumi Ito / Cricket

Cover

Hiroshi Kawauchi / Plane

Cover Art

Keiko Shibata

Photographer

Mikiya Kadota

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Restaurants with First-Class Ingredients

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J a p a n e s e a n d We s t e rn a s we l l a s g o o d P a s t a , i n a C h i c s t y l e d
S p a n i s h B a r Re s t a u ra n t .

Kochi Dining 9

I think it was the year before last, whilst covering an article about

East meets West in the Kitchen ofrestaurants, I heard a rumor about a certain restaurant. The rumor

MATSUI-YA
Getting to know Mr. Matsui over a glass of wine andhis selection of fine fish and meat ingredients.

went, “The owner goes on his boat and catches the fish that he puts
out in his restaurant.” To see if it was true, I decided to look for therestaurant.
[Matsui-ya] located in Kotobuki-cho of Kochi City, is a stone’s throw
away from the Atago Shopping District. Upon entering the restaurant, I had a strong impression from the interior. Built with exposed
concrete walls, the interior is well lit with a fresh and modernistic
feel. On the walls, you will find wine bottles and glasses displayed.
Mr. Matsui, which the name of the store comes from, is the chef

6

7

“I never want my customers to pay forfood that is not delicious. They would
think it’s a waste. That’s my policy.”, Tomoyoshi Matsui. A pro at understanding
fish, Matsui, an avid Angler, will always
provide the best Sashimi. The meat aredelivered from the famous [Hiro]. An especially hidden restaurant.

8

owner of the restaurant. Previous hailing fromwas young and rebellious, there was a partic-

real-estate experience, realized that his hob-ular surf shop in Kanagawa that was a cafe

serves, of course, are fish that he has caughtbies of fishing and surfing were his passion.

in the afternoon and a bar at night. The foodand selected. Yet, he is always thankful for

Around 2008, with the help of a friend andthere was amazing. The interior was built us-

partner, they started their first restaurant.

ing concrete and left a strong impression on

This is where he started to study about foodme. Also, the place didn’t just serve Japanese

For Matsui his store is a representation of his

a call, they share their catch and he has freshand cooking. Despite not having previous culi-

food, there was Pasta and the meat was de-

network and life. “I have been helped by sofish to serve. What makes the difference, Mat-nary experience he grows each day in his own

licious. I took that inspiration and combined

many people. That’s why I can be here now.

sui says, is that the time from when the fishstyle and selects the highest quality fish andit with a Spanish Bar concept that serves

It really thanks to my friends and having rela-is caught to the table is reduced. As a result,meat for his restaurant. Following that, hefood from both the east and the west. For thetionships.” His network of friends and people

the taste of the fish and the freshness can bestarted his second restaurant in 2011.

menu, I only put out food that I think is deli-is extensive.

kept and served to his customers. This time I

When asked about how it started, “When I

cious. If I don’t think it’s good, I won’t give it

Thanks to his network, Matsui compliments

had the pleasure of tasting amazing fish, Chub

to my customers.”

On l y t h e b e s t q u a l i t y m e a t .

his selection of seafood menu. Mainly what he

the relationships he has with his fellow fishermen. When he can’t go out to fish, with just9

Mackerel from waters of nearby Tosa and Jap-

C h e f ’s S e l e c t i o n . Wo u l d y o u d o i t ?

anese Amberjack from Shimane Prefecture.
But to top it off, the meat was exquisite.

Along with the wine glass holders, there are

Through his relationships Matsui made con-shelves lining the restaurant walls with wine

tact with a famous butcher in Kyoto, [Hiro].

bottles. Perhaps it is because of the location

Matsui serves Japanese Wagyu beef selected

and appearance, but most customers are notby the store.

walk-ins, but they have been introduced. They

Matsui: “ To be able provide such high quality

come to the bar, sit, and order beers or wines.

is an honor for me. I want all my customers

I can imagine them just sitting there and be-

to try the meat at least once. I’ve learnt fromcome indecisive about the wonderful selection[Hiro] a unique way of doing shabu-shabu andof wine and food. Most of the usual custom-

it’s perfect. The meat is by-order basis, so cus-

ers, prepare a budget around 3,000 to 4,000

tomers will need to book 3 days in advance; I

JPY and ask for “Chef’s Selection”. By doing

guarantee the taste is delicious. The fat on ex-

so, they get a chance to taste food that’s notcellent meat is actually transparent and burns

usually on the menu and get recommendations

off easily. Whilst many stores prefer to wrap

from Matsui. Hearing Matsui telling me this, I

the meat and freeze, I choose not to, because

feel that I’ve discovered a secret restaurant, athe true taste and smell of the meat disap-

difficult situation, to keep this my own secretpear. I try to think like my paying customers.
They pay for good and tasty meat.“10

or share this restaurant. You decide.

Japanese and Western Creative Galley

MATSUI-YA● Episodemegane

MATSUI-YA

Atago
Shopping
District■● Kimura

Hospital● AtagoHospital

1 - 9 Kotobuki-cho, Kochi City
Phone: 088-871-3811
Hours: 6:00 PM - 10:30 PM
Regular Day Off: Monday*This store only accepts bookings.
To order menu with [Hiro] meat, please book 3 days in advanceBudget: Dinner:3,000 ~ 5,000 JPY

11

Kochi Dining 9
RESTAURANTS

Creo leThe best way to eat an ingredient is prepared by someone
skilled in the ingredient.
You’ll believe a professional and his work is in this place.

12

13

To b e “ C o o k i n g ”

Mozzarella’s strong points are it’s creamy andfreshness. To enhance this flavor, it is slightly
warmed in coconut infused whey milk. Creole
Style Caprese Salad.

To bring out the delicious, fragrant but simple
taste of Japanese Scallops from Hokkaido,
Creole slightly applies heat. Further increasing
and strengthening the taste with the sweetand kind taste of the lily bulb and lemongrass
infused Olive Oil.

These past few years among my coverage offiber is inside, how far should you apply heat

restaurants, I’ve felt the most stimulated bytill the ingredient changes, how to apply the“Creole” owner Chef, Munekazu Yokota. Sim-knowledge of the ingredient is important. For

ply enjoying eating since his childhood, Yoko-

example, Japanese Scallops. The scallops haveta entered the culinary world in his teens. As

to be the main. If a strong flavor is added

a young person entering, he was struggling

to the balance or mix, you will lose the taste

to understand and complete his work in hisof the scallops. Another example with tuna,first few years. Through experience in various

strictly speaking, for it to melt in your mouth,

restaurants in Japan, his 4th year became his

a temperature of 35 degrees is needed. That’s

5th and so on, each year he grew and foundhow I cook here in Creole; I cook with theanswers to his questions about food. “Backknowledge of each ingredient. So when you

then, when I cooked, in my head I had a plan

enjoy the tuna it will melt in your mouth.

of what the food should look like and taste
like. But often, it would be different fromwhat I had imagined. I often wondered what

M a k i n g s u re e a c h s t e p i s ri g h t .

was missing? It wasn’t salt, sugar, acidity orServed with a fragrant Chrysanthemum paste,
lightly fried Amberjack taken from the waters
around Muroto. Enjoy with a soft anchovy
based sauce.

14

Tasmanian Lamb’s characteristics are fine andsmooth texture and pleasant fragrance. To
maintain the bone temperature at 53.5 degrees,
the lamb is placed in the oven for 1 minutetaken out for a 5 minute rest and repeated formore than 8 times. When eaten, the meat barely holds together, melting off and the fragrance
fills the mouth.

even bitterness. Then I realized, it was simply

Yokota mentions that a true professional chefthat I did not have the knowledge and skills. I

is able to cook and educate. A chef under-

then promised myself, that when what I madestands the entire process and is able to ex-

was the same as the plan inside my head, I

plain why the ingredients, how to extract thewould go independent.” Yokota started his

broth, what temperature the dish is cooked

own restaurant in his late 20s.

at etc. Yokota mentions, “I think, I want to“Cooking and Cuisine are slightly different.

educate the people of Kochi on what actually

When preparing and cooking meals and foodis a restaurant. Just to improve Kochi’s foodthat we eat in our homes, the flavoring andculture a little further.”seasoning take center stage. But with cuisine

Even with such a vast knowledge and expe-

it is the reverse. The seasoning or sauce, sup-rience in investigating about food, Yokota

port the main ingredient to take center stage.

still talks about how he is still in training.

A single ingredient is the center of the dish. To

Everyday he pays attention to his ingredients

accomplish that, knowledge of the ingredientand questions if what he is making is rightis crucial. What is its natural taste, how muchor wrong. To improve he takes trips to Tokyo15

and frequents famous Japanese, Chinese, andWestern restaurants and even at times goes

The Fine and Lovely Dishesof Creoleoverseas to study more about his food and ingredients.
“ I am nervous when I frequent these restaurants. I always joke and worry to myself
before I go, ‘what if I can’t comprehend thedish?’ It’s extremely important to eat various
dishes to truly comprehend the value of theingredient. Previously, after a trip to Tokyo, I
recreated each dish I had eaten with my own
interpretation. Then invite the friends whocame with me and ask them, ’this dish tasted
like this right?’ Thankfully, I have not comeacross a store that I couldn’t figure out, yet”

Ta st e a p l a c e f u l l o f p r o f e s si o n a l s .

It has been 10 years since Creole opened its
doors for business. On each white plate theingredient takes center stage. Thoroughly developing skills and techniques to ensure eachplate is better than the one before. The young

RESTAURANTS

chefs of “Creole” learn and grow under the tutelage of Yokota. Each and every staff member
are professionals within their own fields. Every passing moment in the restaurant can be

Creoleto Kochi Station
Otesuji St.
● Hasuikemachi-doriTram Stop

Creolepleasantly spent, with delicious food and goodwine. But most of all, the knowledge that yourtaste buds are in the hands of professionals.

16

■

Kochi
Shinkin Bank●

to Harimayabashi Tram Stop

Legacy21 First Floor 15-3-2 Harimaya-cho, Kochi City
Phone: 088-885-7065
Lunch: 11:30 AM - 2:30 PM (L.O 2PM)
Dinner: 6:00PM - 11:00 PM (L.O 9:30PM)*Dinner is Course Only 4,000 ~ 10,000 JPY
Regular Day Off: Tuesdays
Parking available to guests (2 LOTS)

17

With a puffy and springy texture, the exquisite sweet taste. A part of the Japanese Confectionary, Fu Manjyu, red bean paste
wrapped in freshly made fu.

Kochi Dining 9

Perhaps, unique to Japanese food culture, is the “Fu”. Found both in cuisine and inconfectionary. Fresh Fu, Grilled Fu, Saiku Fu, Fu Manjyu (Fu Dumplings), and others,
each Fu has a distinct taste and texture.

Ta k i n g o n t h e f a m i l y b u s i n e s s .

Yokoyama Fu* Kitchen

Born in China, Developed in Japan, “Fu” is a health food that has*Fu - Curd, derived from wheat gluten or bran, not to be mistaken with Tofu.

Japanese have developed new “Fu”. Here in Kochi’s Atago-machi,a soft texture and high in protein. Throughout generations, theAkira Yokoyama of [Futomi] Yokoyama Fu Kitchen is taking partin that history of developing new “Fu” creating and selling, Fresh-

With orders from around the world,
Kochi’s only “Fu” Specialist.
A distinctly Kochi success tale.

Fu, Grilled-Fu, Fu-Gashi and various other delicacies. One of only ahandful of “Fu” stores in the Shikoku Region [Futomi] is the only
specialist store in Kochi Prefecture. “Fu” that is made in [Futomi]
is famous around the world and has orders from England, UnitedStates, Taiwan and various other countries around the world.

18

19

Making Fu carefully by hand. Carefully
watching the appearance of each Yaki-Fu(Grilled-Fu), the artisan carefully cuts eachpiece and waits for the right color. A trusted
artisan watching over the craft skillfully.

Curious about the charm of “Fu” and [Fu-gluten. Now I use water from a specialist.

tomi]’s international activities, I investigated

Most Fu Kitchens around the nation also buy

the store and interviewed Yokoyama. Yokoyama took over the business from his father
after graduating from university. He now has

20

I blend the flour.
To reach the perfect taste.

this water. Even the wheat gluten can bedifferent each time, so when it comes to combining it, I don’t use a set measurement but

the important task of managing a respectablechange it each time to fit the mix.”

store that has been operating since 1948.

Once the Fu is made, the next process is

When asked about taking over the business,steaming, boiling or grilling to make the vari-

Yokoyama replied, “I had considered taking aous dishes. On the 2nd floor of the production

different path. But, I grew up in this businesshouse, the staff tactfully grills the Fu. Withand it was actually natural for me to take overa “please” they hand me a sample. Fragrant

this business.”

with a slight sweet smell, it sits on my hand.

Fu’s ingredients are relatively basic and sim-

Taking a bite, I’m surprised; the texture isple, wheat flour, wheat gluten, and baking

crisp yet soft like a baked sweet. “It’s tricky

powder. I started to wonder how difficult it

when making these grilled-fu. The baking pro-would be to continue to develop. So I asked

cess is also important. It’s difficult. We don’t

Yokoyama about the struggles he has with de-just follow a set time to grill them. The Fu willveloping Fu. With a smile, he answered, “I use

expand differently, subject to the adjustment

wheat flour from Hokkaido, Kagawa, Canada,of the gluten. So for example, when grilling,

United States and Australia. I blend the flour

if the Fu expands too much, we won’t be able

depending on each harvest’s weather, where’s

to seal it into the bag. In some cases, yester-

it’s from and various other factors because theday we might let the Fu expand, but today weprotein content changes. Even now, I think

won’t let it expand. Each day’s conditions areit’s a constant trial and error learning curve.

different. It requires skills to adjust accord-

Back before there was an issue with using tap

ingly.” Yokoyama was proud about his staff.

water, I used tap water to process the wheat

They are professionals in their respective

21

skills and ensuring that each grilled-fu is per-strawberry for my sweets. I’ve built that rela-every time there is a “Shoudankai” in Kochi

fect for their own store products and othertionship with the farm and now, if I get a call

I take part. Of course, I had no results at thecompanies.

from them, I head straight out to pick up the

beginning. I often had times when I would at-strawberries.”

tend and have nothing sold. In any case, evenThis approach to business is what has given

if it was difficult to create paths to sell, I had

Yokoyama new routes to selling his products

to continue with determination.”

Kno w i n g w h e n t o t a k e t h e e x t r a s t e p o r n o t .

and to be acknowledged not only in Japan but

It requires determination when developing

the world.

new Fu products. Determination through the“In the past, many stalls, stores, restaurants

difficult yet simple process of making the Fu,

and local shops bought from us. Now I sell

Yokoyama shows that it results in the wonder-

through the Internet as well, allowing direct

Yokoyama participates in as many fairs, meets

ful taste of his Fu-Gashi or Fu Sweets. Thesesales to overseas, straight to the customer

and “Shoudankai”s as he can. Events such as,

handmade snacks accentuate the tastes ofand within the country. Around 20 years ago,

“The Great Big Business Meet, Supermarket

Tosa by infusing the water and the sugar coat-

I was very worried when I heard in the news

Tradeshow, Food Export Tradeshow, etc.” At

ing water with flavors. Using spring water

about the declining Japanese population. At

one tradeshow, the “Chuu-Shikoku Businessfrom the Shimanto River, The grilled Fu are

the time, I heard from Prefectural office thatFair”, 2 food retailers that are active in Lon-carefully coated one by one with the flavors of

there was a ‘Shoudankai (Business Meet)’ hap-

don and New York approached Yokoyama. The

Yuzu, Ginger, Seaweed, Strawberry and otherpening in the Kansai area. When I talked to

London retailer actually sent a Japanese couple

flavors from ingredients made only in Tosa.

the local businesses here, they mentioned thatin charge of their Kyoto office to scout out andeven it would be meaningless to go. ‘Shouldfind new products. Yokoyama states that busi-

I even say that I am from Kochi, they won’t

nesses are changing and companies are send-

help you’ is the remarks I often got. Even

ing their purchasers out to local areas to findthen, I decided I had to go. The difference isand discover new products. Yokoyama humblyin taking the extra step or not taking the ex-

explains the reason why his products are soldtra step. This became the starting point, andin various department stores, supermarkets“I continuously keep Kochi important in myproduct development. A lot of what I do is ofcourse by trial and error. For example for the
strawberries, there are several strawberry
farms in Kahoku-cho, in Kami City. It took
a long time to compare and select the best

22

Shop Owner, Akira Yokoyama

The trust in the honesty of their customers is amazing. Their
store operates on anhonesty-box, whichjust a box for people
to place the money
into. There isn’t evena sign for the shop.

Ol d y e t Ne w. T h e p a t h o f t h e “ F u ”

23[Futomi]

Yokoyama Fu Kitchen
11-15-2 Atago-machi, Kochi City
Phone: 088-872-3670
Hours: 9:00AM - 6:00PM
Regular Day Off: Sundays and Holidays
Parking: Available
http://www.futomi.co.jp/
Prices: [Fu] 1 Bag 130JPY ~[Fu-Manjyu] 1 Bag 1,200JPY (5 flavors)

24

and shops around the nation and the world. Itthat local businesses in the prefecture shareis because he planted and continues to plant as

information and help each other create newmany seeds and builds good networks as best

paths.”

he can at the trade shows and fairs. “We are

At first, our ancestors developed the “Fu”

a small company. We grow only by the small

by adding new ways to eat. While protecting

percentages or leftovers. You should take thethis path and producing locally, Yokoyama

chance, if you feel like you want to sell outside

takes on a new challenge to develop further

the prefecture or overseas.” He also adds, “into Japan and the World. I strongly feel his

These days working together and combining

confidence in “Pride in my product”. Old yet

our abilities, skills and knowledge together

New, Yokoyama Fu Kitchen has a particularis crucial. There are plenty of chances for lo-

artful charm and keep making “Fu” for years

cal producers to sell overseas. It’s important

to come.

Industrial Road
● Enokuchi Elem. School■● Kochi Misono
Futomi Yokoyama Kindergarten
Fu Kitchen

Atago
Shopping
District●

Atago Hospital25M o rn i n g wa l k t o t h e m a rk e t .

Kochi Dining 9
Restaurant

DoiyoshiFresh Fish daily, sashimi only for that day,caught from the waters of Susaki.
Trust in the sign “Doiyoshi”.
The best is guaranteed.

26

Once, at a certain party, I met an official from the Susaki City fish
market. He was a young man that loves his city. I asked him,” Of
all the restaurants that operate through the market, which one uses
good fish?” and he aptly replied with a smile, “Doiyoshi”. Intrigued
at this quick answer, I asked him about the restaurant and the address. Upon visiting the restaurant, the store’s appearance wasrather old, far from modern and trendy. But it has a homely feel andthe owner Yoshiyuki Doi maintains the business with his family.
Entering the store, an industrial tank with fresh fish bought fromthe market each day greets me. Filled with seasonal and beautiful

27

Carefully, cutting and trimming fish after fish. His
father actually a fisherman, Doi laughs, “I’m suremy father gave me fresh and delicious fish, butthere were bones and was lazy, so I did not care toeat. I only started eating fresh fish properly at theage of 20, life’s interesting isn’t it.”fish. On the counter I find a display case forwaters of Susaki are famous. I select thesehomemade Sashimi soy sauce and ponzu (juice

ly flamed half of the fish. Please compare thesashimi and sushi. Stocked with fresh fish,

fish carefully. Please enjoy it as wonderfulfrom a bitter orange) to find the best taste

taste.” The next plate I received is a big plate

Jack Mackerel, Striped Beakfish, Japanese

Sashimi.”when serving. I decided to order a course withof sashimi of bonito, weakfish and other love-

Japanese Spiny Lobster as the main. Tasting

ly fish. Some days, he’ll get the fresh bonito

the fish I can see his fixation to taste. He

straight from the fisherman.

Cutlassfish, Bonito and others.
“Every morning I take a morning walk to thefish market with my son. It’s interesting to go

A personal “DELICIOUS”

sell to eat at home”.

there and see the variety and freshness of the28

laughs and mentions, “I use the same fish wefish. We want to try and get the best fish for

After graduating High School, Doi went to

I took a look at the course. On the main

our budget. I think grouper fish and stripped

Matsuyama City in Ehime prefecture to study

plate, an irresistible, lightly pink in color,beakfish would be just right in season now.

at a culinary school. Following that he went on

and scrumptious looking Japanese Spiny Lob-

Moray Eels are a delicacy of Susaki. When

There are perfect fish for each season, in sum-to study and train in Osaka, Matsuyama andster. Besides it is the lightly flamed Japanese

there are orders, Doi will personally buy cut

mer we would buy chum salmon, in winter wein restaurants within the prefecture. Upon

cutlassfish. Doi cheerfully explains as he pre-and trim, prepare, and cook a whole Moray

would buy largescale blackfish, and for end

returning to Susaki in 1993 he opened “Doiy-pares the other dishes, “If you like it chewy,

Eel. Depending on the season of when the eelof year season amberjack. Also we would getishi” after closing down a coffee shop businessI’ll serve it to you raw, but right now the fishis brought in, you can even ask to have it assome threadsail filefish. It’s especially deli-in the same location. Doi flavors his food in a

has a good layer of fat. So if you like to eat it

Sashimi, with a parboiled skin. Moray eels are

cious. Even in Kochi city, Fish caught from the“Until I say it’s delicious” method. He uses asoft and cooked, it is also delicious. I’ve light-

known for its plump meat and its collagen.

L e t ’s b u y s o m e M o ra y E e l s .

29The usual way to have is Tataki. However, be-store you will find some counter seats to enjoy

ing a sushi chef, I thought Doi would obviously

sushi and sashimi, some family tables and arecommend the sashimi, but he recommended

small room in the corner. On the second floor

eating the eels in a jellied broth. “My Morayyou will find private rooms and a small ban-

Eel soup is full of collagen because I put a lot

quet hall. Although rather small, customersof care and the meat of the eels into my soup.

from all over the prefecture and nation comeYou won’t find any other place that sell Morayto this quaint cozy restaurant. Local families,

Eel Soup with this much meat and collagen.”friends from the fish market, first time visi-

Although it seems that “Doiyoshi” only sells

tors to Susaki City, and people from other pre-fish and sashimi, they also have an extensive

fectures on business trips and the list contin-

Japanese styled menu and a variety of Westernues. I’m sure that Doi has gained the trust of

and Chinese dishes. Once you order a dish, Doi

these customers and I believe it will continue

works with his son in perfect unison as a teamfor many more years to come.

to serve you the dish. On the first floor of the30

Kaiten-zushi
Ichibanbune ●Restaurant

Doiyoshi

315
Shopping
Plaza Pia ●Shikoku Bank ●388
TSUTAYA ●Nakamura
Rood

Doiyoshi■Susaki
PrinceHotel ●

284

to Kochi Motorway

12-6 Nishizaki-machi Susaki City
Phone: 0889-42-8787
Hours: 5:00PM - 10:00PM
Regular Day Off: Unassigned
Parking Available
Budget: 3,000 ~ 5,000JPY
Jellied Moray Eel Soup: 480JPY
Moray Eel Tataki: 980JPY

31

Kochi Dining 9
Game Cuisine

Nook's Kitchen

A t ra v e l l e r o f 6 0 C o u n t ri e s

I think it was around September when I started hearing from myfriends and family. “ Have you been to the Chic style Wild Game
restaurant in Kochi city?” Interested, I started looking for informa-

Nishimura, an experienced cook of Venison, 12 years in Oceania.
After successfully starting Shikoku Gourmet Festival,
starts her own, “Nook’s Kitchen.”32

tion about it, and after looking at the blog and Facebook page, I became immensely curious about it. I just had to go to see it. I visitedthe cute, “Nook’s Kitchen” located in Honmachi of Kochi City.
Owner-Chef, Naoko Nishimura, has travelled various countries since33Game meat that you can eat with Chopsticks.

Top right: French styled, Wild Game Patty, 800JPY
Middle right:Today’s Entree Combination 1,280JPY
Bottom right: Navarin Styled soup, Venison on bone. 1,080JPY
Top left: Wild boar in Salted Kettle roast with Couscous. 1,050JPY
Bottom left: Simple Venison Roast. 1,450JPY(*Please take note that the menu changes each day)her childhood. As a small child, she just inno-

to eat Venison steaks and Tataki. Venison is afor people to help develop Venison products.

son and you can say ’It’s delicious!’ I want tocently tasted all the local dishes. After becom-

worldwide business. It’s even bigger businessShe applied to it. As such, she developed the

spread the culture of eating Venison. I also

ing an adult, she took her first overseas trip tothan Lamb. It’s horns and blood are also usedfamous “Venison Hot Dog”. Following thatwant people to come and visit Kochi prefec-

Bangkok, Thailand. There she received a rev-

for medicinal purposes.”

success, she worked as the restaurant manag-

ture for our wonderful venison. To show peo-

elation,” Why I am living and what is making

er for “Yutorisuto Otoyo” Park in Otoyo Town,

ple that this as a valid business model.”me living.” Following that trip, she changed

Kochi Prefecture. Her work in developing

She creates the store’s menu each day.

the menu for the park, soon resulted in the

Nishimura carefully looks at each individual

successful, “Shikoku Gourmet Festival”. And

differences of the venison and game meat

her lifestyle into [Work in Japan to travel andTo s h a r e t h e d e l i c i o u s t a s t e o f Ve n i s o n .

live in the world]. Having travelled to over34

60 countries and tasted all their dishes, one

Following New Zealand, she moved to live inin the summer of 2014, she opened her own

each day. The store’s most popular dish is

ingredient has caught her attention. Venison.

Tasmania, Australia. After years of injuries“Nook’s Kitchen.”the “Today’s Entree Combination”. She uses

She made a decision to learn more about Ven-and sickness, she had to return to Japan to re-When asked about her concept, “I don’t wantdifferent cooking methods to achieve theison. She lived and worked in New Zealand asceive medical care. She didn’t know if should

to make game meat an expensive cuisine. It

beautiful flavors. She also provides the namea cook to learn more about Venison. “Back in

she could return to Australia. During her re-needs to be more accessible. I want a store

for each of the dishes on each platter. Her

New Zealand they farm the deer. It’s normal

turn to Japan, Nishimura saw a poster looking

where you can use chopsticks to eat Veni-

Venison roast looks like Kochi’s famous “Kat-35Game Cuisine

suo Tataki” or lightly grilled Bonito fish. It istrying to bring the revival of Venison to Japan.

carefully grilled and roasted, and the meat’s

Apart from running this place, I develop new

taste is straight and pure. Another wonderfulrecipes, conduct cooking classes, and also givedish is her “Salted Kettle Wild Boar”. The boar

speeches and lectures. There are a lot of otheris slightly steamed inside the kettle until it’sthings that I want to do as well. Sometimes

pink and then grilled inside and it has just theI have to leave the prefecture, so operatingright amount of salt. These dishes are just

3 days a week is quite difficult.” She thenright to enjoy together with a wonderful glass

smiled and added, “Further, if I have to oper-of red wine.

ate everyday, I would have a dispersion of mycustomers. Doing it this way, my customers

Nook’s Kitchen
Nabeshima Building 1st Floor
48-2-3 Hon-machi Kochi City
Phone: 080-3920-7471 (Accepts bookings in English)
Hours: THU&FRI: Lunch 12:00PM - 2:00PM  Dinner 6:00PM - 10:30PM
SAT: Dinners only 6:00PM - 11:00PM
Regular Days Off: Sunday ~ Wednesday*Bookings on Sunday to Wednesday are accepted for bookingsof 10 People or more.
*Currently closed until January 21, 2014 for training purposes.

Parking: Local parking stations/none available at store.
Budget: Lunch 1,000JPY Dinner: 3,000~5,000JPY

have added value to come to see me and will
Revi v a l o f Ve n i s o n .

make my store look always busy. (Laugh) Maybe that’s my real aim.”

36

Nook’s Kitchen opens only 3 days a week,

A specialist restaurant nestled into Kochi’son Thursdays, Fridays and Saturdays. Whenneighborhood and its everyday. The Kochi

I asked about her strange operating hours,

Dining experience is amazing because there“ Apart from being an owner-chef, I am also

are these restaurants.

Otesuji St.

Kochi Castle ●Kochi
International
Association●

Kochijo-mae
Tram Stop

Nook’s ■Kitchen●●

LaVita ●Ohashi-doriTram Stop

37

Sawada Mansion Gallery-room38 opens its“3 Day Yoshitomo Nara Drawing Show”
to celebrate its 5th year.
The world renowned Yoshitomo Nara comes to Kochi!
We take this opportunity to have a Giant Interview!

Children search for their own “fun”.
Q: I feel the magazine I publish ,”Kikan Kochi” is an existence or extensionof part of me, at times almost childlike existence. What sort of existence
do you feel your countless works of art have to you?
Nara: I don’t think I’ve ever thought about it. Never have I consciously thought about it whilst working. I draw what comes to mind, what
I feel and the words at the time. They become creations that are here
today.
Q: Sitting down and recollecting your past, have you ever gone back toanalyse your past works when you were young?

World Renowned Artist, Yoshitomo Nara
Interview by Yoshihiro Nonami

Giant Interview 0038
38

Nara: I don’t really look back that often. When I look at my pastworks, it’s like looking at an album. What was I like in the past. It’sfull of memories. It has a nostalgic feel. (laughs) It might seem a bit
childish, but I feel that the creations could only have been created byme then.
Q: Did you like drawing when you were a young child?
Nara: I think I liked drawing back then. Back then I didn’t feel orthink much about it.

39

Q: When you entered into Art college, did you think you would become an artist in the future?
Nara: No, not really. I didn’t really think much about it. I just liked drawing at the time,
so I went to Art College. I didn’t see anything past that.
Q: After graduating from Art College in Japan, you moved on to study in Germany. What do
you think you learn from there? Or perhaps what do you feel is different from your Japanese
education.
Nara: First of all, the systems are different. Secondly, the method of instruction is completely different. Not just in fine arts, you are encouraged to think on your own anddecide on your own. This type of instruction is prominent even from Kindergarten
and Primary school years. As a result, there isn’t a need to teach about the joy of art.
The children are taught to search for the joy in art on their own. There was no need toteach it. I was envious of such an education.
Q: You became stimulated from the experience then?
Nara: I saw Japan’s bad points rather than receiving a stimulant. What was really interesting by going to Germany, was that I was able to clearly see Japan’s strong points andbad points.
Q: What do you mean by that?
Nara: To put it subtly, we’re able to put ourselves into other’s shoes. We especiallygood at acting as a group. I mean, even when cleaning, we tend to work in teams
right? It’s these types of things that Japan does well. I feel it is because our education enforces us to communicate as a group.
On the other side, because we act based on what others think, although Japanesepeople are thoughtful, In art, they create too many works that look into the unconscious self that they see in themselves. I felt when I was in Germany and Europe,that the Japanese tend to think too much about what other people think andwould find interesting, rather than what they should express personally and what
is interesting to them personally.
Q: I heard that you were able to carefully and thoroughly draw art whilst you were in Germany.
How much did you draw?
Nara: Mostly, Everyday. I did have part time jobs to survive, but I think I drew the mostat the time. All the feelings, emotions and ideas kept coming out and I just wanted toexpress it as fast as possible. I don’t even know what it was. I had times where I would
make mistakes on my drawings, then there would be times where everything would go

40

Yoshitomo Nara
Born in Hirosaki City, Aomori Prefecture in 1959. Completed his Masterfrom Aichi Prefectural University of Arts in 1987. Moved to Germany in1988, and attended the Kunstakademie Düsseldorf. From 1994 till 2000
was actively producing in Cologne and returned to Japan at end of
2000. In 2001, he opened his first Japanese solo exhibition［ I DON’T
MIND, IF YOU FORGET ME ］. Following his exhibition at YokohamaMuseum of Art, 5 other places and with a record number of visitors.
In 2003, he also opened exhibitions in the United States, based on thisworks from 1997 aptly named［ Nothing Ever Happens ］. It opened at
the Museum of Contemporary Art, Cleveland and 5 other places. Following that he has had several exhibitions. He is now acclaimed asa Pop Art Artist and has works displayed at the, Museum of Modern
Art, New York, Museum of Contemporary Art, Los Angeles, Museumof Contemporary Art, Tokyo and various other Museums in Japan andaround the world.

41

well. I didn’t plan what I wanted to draw. I just felt what I wanted to express in me andcontinue what I was doing.
Q: You had your first solo exhibition at the Museum of Contemporary Art, Chicago in 2000. After that, you have had numerous exhibitions overseas. It seems like you have been recognizedby the world before Japan has. What did you feel at the time?
Nara: In other countries, I am treated as a solo artist. That’s all. It’s other foreigners that
decide before me, if they want to have an exhibition in a gallery or museum. However,even now, I don’t feel I am that famous around the world, it’s just in Japan, that strangely I have become famous.
Q: In Japan, You receive more support from the general public more than people in the art
world.
Nara: Personally, I didn’t think it would become like this. At first, I was just glad. However, I feel it has exceeded my expectations.
It was just simple the beginning. I was happy being able to live and meet people andfriends and until then people that came to my exhibitions were people I knew. Strangely word started to spread and strangers started to come and see my exhibitions. It was
an interesting feeling to have strangers come up and say to me, “ I like your drawings.”
When I started to have a following, there were people who just came to see the exhibition. They didn’t come to see my art, rather their aim was to see my exhibition. It’s
delicate isn’t it. If you look at the works, I’m sure there are a lot of interesting things tofind. I suppose if you were an artist aiming for such people, then perhaps it would be a
success.
Q: I believe it was on your blog that you wrote, “I draw what I want to draw. What is in front of
me. The conversation I have with myself in the mirror. I want to draw that into my creations.”
Nara: That was exactly what I was doing when I was a student in Germany. I felt thattime was the best. It felt like my heart, my body and my hands were connected with mycreation.

Together, Face to Face, for an exhibition.
Q: It’s the first time for you to have an exhibition in Kochi Prefecture. Can you tell us how you
were able to use Sawada Mansion Gallery-room38?
Nara: I knew about Sawada Mansion since 2009. I was interested and also have readabout it. Then on Twitter, I tweeted, “Sawada Mansion is interesting.” Then in 2010, I

42

received a friendly reply tweet from the gallery,“You can have exhibitions here too.” Because of that, I started to talk with the mansion. But at the time, I wasn’t really aiming
to have an exhibition but just hoped there could be one in the future.
In 2012, after a busy exhibition I had some personal time to relax. I contacted one ofthe people from the gallery and had a discussion in Tokyo. I think we originally talked
about the end of summer in 2013. Day by day, we started to discuss the details and particulars to make this exhibition happen. We talked about the costs and how the funds
would be spent. We worked together to make it happen by continuously looking at thedetails and that's how it started and how it became this way.
Q: What makes you attracted to Sawada Mansion, and more so Kochi?
Nara: I think I only know as much as anyone else. First you have Ryoma Sakamoto,right? (Nara laughs) I’m speaking to you in Standard Japanese right now. But yesterday,
until I slept, I was using Tosa dialect. Such as, “Souze yo” or “Shi chuu ki” . I don’t think
there is anyone that dislikes Ryoma Sakamoto. It is as if I’ve already been to Kochi.
Then, you have Sawada Mansion. I was attracted to the history of the mansion, the gallery, the people living here, people that used to live here and how it is run together bypeople who work in Art. What makes it better, and what I think is important, is that it’s
not extravagantly big. It’s not a place that you have to make a trip to get to. It’s a gallery
within reach and a part of life. Even the room sizes are the same as the neighboringapartment rooms. I’m attracted to it in various ways. Sometimes to display my work, I
need to put my work into frames to secure them. This time, I can just let it sit there in
the gallery. From when the creations arrived, I’m really thankful there has always beena member of the staff watching it. Also this period of just 3 days is also good. I feel that
I am a part of the team here.
Q: What is your concept for this exhibition?
Nara: I think the creations themselves don’t change their ideas. If there is an idea sitting
inside, then they should be taken out of the frame and be looked at raw. I think I’m returning to what I used to do. I want to create an exhibition where I can communicate
and chat with other people. Meet them face to face and have discussion about my creations. To see if what I wanted to express is communicated. What I really want to do ishave a local space where local people can come and see. Rather than having an exhibition at a museum where numerous strangers and customers that I cannot communicate
with. Visitors spread the word about the exhibition with local people saying, “There’s
something interesting going on”, instead of a big marketing plan. It’s face to face. Aren’t
we talking face to face now? Also, I am honored and happy because I am ‘participating’and I feel like I am a resident of Sawada Mansion just for 3 days of my year.
Q: What are your thought about this exhibition? Or the context of the ‘Drawing’ method?

43

This exclusive interview was
conducted on November 6th,
2014. Due to request of thesponsors, questions were edited
to ensure no redundancy.

Prepared to be minor
Prepared to be not known.
Q: Could you provide a message for those who are aiming to be an Artist?
Nara: This is not specifically for Artists. If you have anything that you really want to do,
you need to be prepared to be minor and also prepared to be not known. Being successful in something that you want to do, becoming famous, and having money is getting one’s priorities backwards. If you really have something that you want to do, if you
don’t have the intention to do it as a minor, it will never happen.
Next, don’t think anyone can just become an artist. Previously, I was asked if I had anything to say to some children. I just replied that I couldn’t. It’s because in everything
we do there are struggles and it would be difficult for me to explain the harsh reality
and for a young child to understand. Anyone is free to dream,“I want to draw freely likethat”,“I want to draw in a big, wide place”, but if they really wanted to become one, no
one has to tell them anything and they still can become one. I was like that.
That was something that I did not like about Japan. In reality, even though we shouldbe teaching how to have a heart that understands fun, we overprotect and teach justthat it’s “fun”. I was a poor student at school. I did not receive any scholarships nor did
I think I would be famous one day. I was content with myself just drawing pictures
whilst working part time jobs. You’re free to have dreams. I guess what I want to say is,there is a no “easy” job in this world.
Q: Are there any influences in your thought process and your creations found from your birthplace in Hirosaki City, Aomori Prefecture?

Nara: Lately, taking days to complete and draw on a canvas has become the norm. But,
I think the method of ‘Drawing’ using a pencil straight to a piece of paper is important.
Because, I think there is more meaning to be able to complete one within minutes. The
creations that don’t go well, you might rip it apart and throw it away. Then after throwing it away, you realize the that the upper section is good and just leave that. (Naralaughs) Your feelings come out raw and at that moment it is left as art. It’s important tohave that.
Personally, I think I just draw what people request and appeal to me to draw. Or on theother hand, depending on the person’s perspective the creation changes and is completely different. For example, a drawing with a girl standing on top of a building might
have many perspectives. Some might look at it and feel,“Anger at the summit”,“A whiteghost standing on the top of a building”, “Reminiscing a past Earthquake, Tsunami andit’s disaster”, the way people look at a drawing varies in a big way depending on the
person’s life experiences. I’m glad if people can feel that experience within my creations.

44

Nara: Aomori is particularly harsh in the Touhoku region. Physically and Economically
it isn’t easy. Furthermore, in winter, you have the harsh snow and cold to deal with.
Reality was that you are facing death each day. It was in this natural environment that I
grew up and went to school. Of course, at the time, it was all I knew, and perhaps didn’t
think it was that harsh.
(laugh) I think I acquired a strange intuition to some things. I think some harsh things
are not that harsh, which helped me when I became an adult. To a certain extent, I
know when not to overextend physical and mentally towards stress and pain. (laugh)Also, in Aomori when snow falls everything is covered. Beautiful things and filthy things
are all completely covered and become equally white. The scenery of the first snowof the season. I feel that my art style and principles are influenced by that experience.
I don’t draw unnecessary things. I don’t even draw backgrounds. I somehow can’t
agree with embellishing my works. (laugh) This could be the influence of the “Kitaguni”(North Country)* the extreme weather and the white snow.
*Touhoku region is also called Kitaguni

Thank you very much!

45

A Message from a Man Living in the 47th prefecture

Designing Your Way of Thinking

Makoto Umebara

DesignerMusashino Art University, Visiting Lecturer

Episode 9:

Newspaper Bags, ONE Day
Newspaper Bags

New Business for the Ladies“Newspaper Bags, ONE Day” is a special day event to promote using ‘Newspaper

although modest, can have a guaranteed income. It also has health benefits for

Bags’ instead of the seemingly practical plastic bags. On December 6th, 2014

them. Because it requires mental and motor movements, it helps fight demen-“Newspaper Bags, ONE Day” was held at the Taisho-Machi Markets of Nakato-tia. Furthermore, as a social event the elderly can care and ensure each other’ssa Town. Originating from the Shimanto River area, the Newspaper bags idea

wellbeing. Most importantly, these events can strengthen and help sustain theis being spread to local regions that want to have these events. The “Newspaper

communities in the area.

Bags, ONE Day” is a new concept event that, local groups, NPOs, shopping districts companies, and others can easily and at anytime hold. From the markets

Ta k e h o m e a “ Ne w Va l u e ”

of Aomori Prefecture, Tokyo’s department stores, to areas of disaster, even46

overseas, it can easily be conducted.

Training courses to become an Instructor for Newspaper Bags can be taken inThis day’s newspaper bags at the market were made by the businesses but

Shimanto. The course aims for students to gain, learn, and take home a “Newwere also made by the local residents. Because the bags do not need to be pro-

Value” by mingling with locals and enjoying the Shimanto River. Once gradu-

fessionally made, I think the “Newspaper Bag, ONE Day” event can be a social

ated, the students can operate workshops as Instructors in various areas. For

business model for scarcely populated towns in hilly and mountainous areas.

example, if they receive an offer from SONY, the can take a small fee, and con-Through making these newspaper bags the elderly people living in the area,

duct a course. I would love to see students be creative with their business and47

workshop plans for companies, NPOs etc. They can then take thismodel and conduct it across Japan and the world.
Also, this course is environmental education. In the last few years,
school trips are becoming environmental study trips. We aim thiscourse as an educative program for students to come to Shimanto
River, understand the environment, create and take back their own
newspaper bags. It’s also possible to integrate our course into school
programs. Banks, Newspaper companies, travel companies andmany others have integrated the course into their programs as novelties. In the creative and art world, each year there are competitions
for creations using Newspaper Bags. New ideas are constantly being
born, and I hope it can explain in places like New York in the future.
I can see a new future through the “Newspaper Bags, ONE Day”
events. If these systems can be properly adapted, I hope it canspread to the world. I want to tell the world about the message of a
“New Value”.
Wo rd s n o t n e e d e d , i f t h e re i s Tru e S u b s t a n c e

I crossed the Shimanto River on the Chinka-Bridge when I was 39
Years old. It’s been 5 years. I now realize that looking across thebridge from the other side has connected me to my work now. The
Newspaper bags are a part of it. It started when I saw a plastic bag
stuck on a top of a tree. I took it and thought, “Let’s wrap Shimanto
River in newspaper.”
These newspaper bags re-use the newspapers printed daily. It’s an
Eco-bag that you make on your own and have fun whilst keeping theearth clean. I believe it is a concept that anyone can understand. It
holds a message that has ‘True Substance’. No words are needed. 4
wonderful designers in Belgium have taken this concept and they
have made a beautiful exhibition. In New York, there is strong support by commuters that are using the subway. I think it’s importantto send a message that doesn’t require words. I wish for Kochi Pre“Newspaper bags, ONE Day” to the world …..

48

fecture to also pay attention to the importance in this message.

49

Extra by Yukinori Dehara

第二回
Episode 2. [ Why drink? ]Usually drinking is associated with engulfed in alcohol. After one night, I sat down and thought, “Why do
I drink alcohol?”Every time I have hangovers and it results my body in a bad shape. I want to stop drinking. First, I would
have time to progress with my work. My bad friends would leave me. I would also have less erotic
thoughts and spend more time in peace. Moreover, I would be able to save money, have a balanced lifestyle and be healthy. I won’t have to walk in the dark, have more time to spend with my family and won’t
waste money on countless taxi fees.
Also, sometimes I wish that drinks would just disappear. Juice and soft drinks are always cheaper,
sweeter and tastier. Besides, most meals are better with tea. Think about it, I survived for 20 years*1
without drinking a single drop of alcohol. Beers, Japanese Rice Wine, Japanese Shochu, Wine, Whisky
and the countless other cocktails, There are just too many varieties. I’d also wish they stop wasting timeand resources to import the drinks, make them cool, warm and even spend years to rest them.
Of all things, getting drunk on alcohol is a nuisance. I get a red face and strangely, end up in a stupidly
high mood. Endlessly talking about subjects that I would not even dare talk about in a sober setting. I’ve
had enough of bragging about useless things and complaining about work and family. Especially dirty
jokes. I hate those. I don’t want anything to do with people that drink too much and make a mess of
their health. Can’t you get a grip of yourself and be an adult? Human beings can reason and that’s thereason why we can continue to survive.
Comparing what I bad-mouthed about alcohol, I can see why I drink.

[ Below, is a love letter ]So what is drinking to Kochi people? They talk about impossible dreams and while drinking large quantities
chat about their true opinions. Getting close to complete strangers, pouring sake into their glass and them
returning the drink through HENPAI*2 seems like an extortion of alcohol. I think sometimes, at these alcohol-drinking places there are results. Men and Women, complete strangers build relationships. Businesses
find each other and connect. My goodness, what a place ….
*1 - legal drinking age in Japan is 20*2 - Henpai is a drinking style in Kochi Prefecture of Japan, where people
constantly return drink by pouring Sake into a shared drinking cup.

Yukinori Dehara© DEHARA YUKINORI

50

Born in 1974 eating bonitos in Kochi and raised with beer. Yearly consumption ofbeer = 300 Liters. Designed「きの山さん」(Kinoyama-san) of popular Japanese
candy,「きのこの山」(Kinoko-no-yama), as well as various others for Nike, NEC, Tower
Records Asics Europe etc. Creates about 300 figurines a year and is a Tourism
Ambassador for Kochi Prefecture.

51

How to use it$¥

Requirements
1. Over 18 years old
2. Japanese Driver's License or
3. International Driving Permit (IDP)

1. access “DoSPOT-FREE” on device
2. open browser
Kind of a currency
3. accept “use policy”
4. input your mail-address
handling
5. receive a message
Shikoku Bank : USD, CAD, GBP, HHF, AUD, 6. input “authentication code”
NZD, HKD, DKK, NOK,
7. it’ s available !
Kochi Bank :Ehime Bank :Mizuho Bank :Kochi Prefectural
PoliceHeadquarters

In japan, there’re more than 26,000
Japan Post Bank ATMs available inlocal Post Office, shopping center andstation. You can draw Japanese Yen
in cash by a card published abroad.

http://www.jp-bank.japanpost.jp/access/access_atmcd.html(link at Japan bank instituion of partnership POST BANK)

NoticeSome Maestro cards with IC chips
are temporarily unable to makewithdrawals at all ATMs locatedin Japan.

52

Kochi Eki-mae
Tram Stop

Kochi Castle

Kochi
Police Station
Toyota Rent a Car

Marunouchi
High School

OtemaePark

HiromeMarketHasuikemachi-doriTram Stop

Obiyamachi Street

Kochi International
Association

Police Box

Obiyamachi Park
Kochi Honmachi

Chuo Park
Kencho-mae
Tram Stop

Nippon Rent a Car

Otesuji Street
Kochi
Daijingu
shrineATM

Kochibashi
Tram Stop
Times Car Rental

Joto Park

OtemaeHigh School

Kochi
Prefectural
Library

Kochi
Prefectural
Government

Kochi City Hall

Orix Rent a Car
Nissan Rent a Car

Kochi
Literary
Museumhttp://www.jp-bank.japanpost.jp/en/ias/en_ias_index.html(link at International ATM Service-JAPAN POST BANK)You can also use any of several Japanbank cards which have partnerships
with Japan Post Bank.

Kochi
Station15 min / once, 4th / day
Network: IEEE 802.11 a/b/g/n

Josei ParkJapan
Post Bankank
can usevarious cards“VISA, VISAELECTRON, PLUS,
MasterCard, Maestro, Cirrus,
American Express, Diners Club, JCB,
China Unionpay , DISCOVER”

can be made by credit card or
sometimes by cash

Notice

SEK, SGD, EUR, KRW

USD
USD
USD, CAD, GBP, AUD,
EUR,SGD, HKD

Payment

Kochijo-mae
Tram Stop

Ohashi-doriTram Stop

Horizume
Tram Stop

Daimaru
Department
Store
East Bld.

Kochi Harimaya
Harimayabashi
Elementary
SchoolHarimayabashi
Harimayabashi
Tram Stop
Dentetsu Terminal
Bld. Tram Stop53