Catch sea bream with a real fisherman! Experience the thrilling Seto Inland Sea traditional fishing method "Gochiami fishing"

Say hello to the fisherman and head to the boat

We boarded the fishing boat. The fisherman who welcomed us was Mr. Akio Nishida, who has a sturdy and reliable appearance but also a warm demeanor with a gentle look in his eyes. He and his father, Toshio, are two generations of fishermen who work with net fishing from April 20th to September 10th every year.

Now, let's board the fishing boat and set off!

We boarded a fishing boat and set off from the port of Shimotsui, where the Great Seto Bridge can be seen up close. It was my first time on a fishing boat, so I was excited.

Gochiami fishing has begun! Huge nets and ropes are sent out to sea

After sailing for a while, the fishermen began to cast in buoys, ropes, and a huge net about 45 meters long with mesh about 10 cm square. They steered the boat and stretched the rope in a circle in the sea with a diameter of 1 km. As they did so, the stainless steel pipes attached to the rope hit each other, making a clanging sound that scared the sea bream and drove them into the net.

The long-awaited increase!

About 15 minutes after the net was dropped, it was finally time to pull it up.

The net is reeled in partway with a roller, and then pulled up by hand at the end. The more sea bream there are at the bottom, the heavier the final part will be. Anticipation grows as to how much they've caught. When they pull it up...the bottom of the net is chock-full of live sea bream!

Taking in the pulled-out sea bream

Once all the nets with sea bream caught have been pulled onto the boat, the bottom of the net basket is untied and the caught fish are released into a carrying basket, which is then carried to the fish pond on the boat. Since the fishing is only a short 15-minute hunt, the sea bream can be brought back to shore alive and fresh without weakening the fish. During a normal fishing trip, this fishing method is repeated 15 to 16 times per trip.

Another great pleasure: Enjoy freshly caught sea bream as sashimi!

Before heading home, the fishermen will fillet the freshly caught sea bream on the spot and prepare it as sashimi! We will compare the taste of the red sea bream, which is about 40 to 50 cm long, the black sea bream, and the croaker that were also caught. I also had the experience of holding a knife and cutting the sea bream into sashimi-sized pieces from its filleted state.

Enjoy the plump red sea bream

Once all the fish was cut into sashimi-sized pieces, it was time for the long-awaited meal! When I put the transparent, sparkling red sea bream into my mouth, I was greeted with a bouncy texture and sweetness, the black sea bream was fatty and had a strong flavor, and the black croaker was light and went well with the sweetness of the sashimi soy sauce. I devoured them with gusto.

After a fulfilling half day, we head home

Our fun adventure on the sea has finally come to an end. It's time to say goodbye to the fishermen. Before we knew it, the Great Seto Bridge was getting further away, the islands were getting smaller, and the port was getting closer.

The extraordinary experience of being a fisherman is so intense and thrilling that it's hard to believe it can be enjoyed in just half a day. Why not visit Shimotsui for this irreplaceable experience?

Experience video

how to apply

Please apply by phone or email.

[Shared sightseeing tour (3 hours)]

・April 20th to September 10th (every Saturday)

・Adults (junior high school students and above): 9,000 yen (tax included) / Children (ages 3-12): 6,000 yen (tax included)

・Minimum number of participants is 4 people

★ Served with sea bream sashimi on board

★Receive a free souvenir of one sea bream

[Private tour (7 hours)]

・April 20th to September 10th (every day)

・110,000 yen (tax included)

・Up to 12 people (private reservation system)

★Includes sea bream sashimi, boiled fish, and sea bream rice (please bring your own rice)

★You can take home all the fish you catch.

*Please contact us in advance for details on dates, fees, etc.

Make a reservation here