#Japan #Kochi #Tosa Buntan #Kochi Prefecture #PARK HYATT PARIS

Tosa Buntan Juice Promotion in Paris

Kochi Prefecture is renowned for its high-quality locally grown produce, and now, it is taking a leap into the international culinary scene with the promotion of its signature citrus: Tosa Buntan juice. From November 1 to November 30, 2025, the prestigious PARK HYATT PARIS will present a unique cocktail crafted from Tosa Buntan juice, introducing this exquisite Japanese fruit to French gastronomes and dexterous chefs.

This original cocktail, designed by the hotel’s main bar, Café Jeanne, will highlight the delightful sweetness and refreshing acidity inherent in Tosa Buntan, offering patrons a chance to indulge in a tantalizing experience that encapsulates the essence of Kochi's lush natural environment and rich food culture.

Project Overview

The initiative is part of the "France et Kochi Food Bridge Project," led by East Co., Ltd., which bridges the gap between producers in Japan and consumers worldwide. The project seeks to promote safe and premium food products from Kochi, allowing international diners to explore the profound flavors emerging from this remarkable region.

The promotion at PARK HYATT PARIS marks a historical milestone as it is the first instance of a Tosa Buntan cocktail being served in France, thereby establishing Kochi’s culinary offerings on the global stage. Not only will it introduce a sparkling new element to the Parisian drink scene, but it will also invite guests to savor the distinctive aroma and subtle taste that Tosa Buntan is celebrated for.

Event Details

During the month-long event, the main highlight will undoubtedly be the eagerly awaited cocktail designed exclusively for this occasion. Residents and visitors alike will be able to experience the vibrant infusion of Japanese citrus in a refined Paris setting, showcasing the synergy between Kochi's agricultural heritage and French hospitality.

Additionally, another facet of the month will include tasting events showcasing the juice and pickles derived from Tosa Buntan, set to transpire between November 24-28, 2025, at ETXE NAMI, a restaurant in southwestern France’s Basque region. This culinary venue merges Japanese food culture with local Basque ingredients, highlighting the unique flavors that arise from such fusions.

About Tosa Buntan

Kochi's Tosa Buntan is a citrus fruit variety responsible for approximately 95% of the nation's production, making it a celebrated product within Japan. Harvested during optimal growing conditions, these fruits exhibit a delicate fragrance and balanced acidity, qualities that chefs and pastry makers highly commend. The Tosa Buntan Farmers’ Cooperative, which comprises 12 dedicated growers, meticulously nurtures these fruits throughout several stages—from blooming in spring to ripening in storage—ensuring their premium quality.

The craft of harvesting Tosa Buntan involves hand-picking each piece of fruit to preserve their quality, followed by a natural ripening process. This meticulous approach not only guarantees that the juice captures the fruit’s nuanced flavors, but it also aligns with sustainable agricultural practices. The freshly squeezed juice sent to France represents a raw and pure taste experience, promising a delightful addition to the cocktail culture.

Future Prospects

The collaboration in Paris is a second chapter of the larger initiative, which started with Kochi ginger. Future plans include expanding the reach of Tosa Buntan and encouraging its use in both restaurants and hotels throughout France, enhancing export opportunities further.

East Co., Ltd. remains committed to promoting regional Japanese cuisine on a global platform, advocating for cultural exchange and deeper mutual understanding between Japan and France through its rich culinary traditions. This event is orchestrated under the auspices of the Japan Fruit Export Promotion Council, ensuring support for activities to escalate exports and fortify market presence.

In summary, the Tosa Buntan juice promotion offers an exciting gateway for Kochi’s culinary landscape to blossom in Paris, encouraging food enthusiasts to partake in an experience steeped in cultural richness and sustainable practices that honor the very essence of Kochi Prefecture.