Starting from Golden Week! The Hotel Lobby Becomes a Local Market. Enjoy Fresh Vegetables from Geisei Village, Kochi for 100 Yen at the "Ryoshin-ichi" [Mercure Kochi Tosa Resort & Spa]

Mercure Kochi Tosa Resort & Spa (Location: Geisei Village, Aki District, Kochi Prefecture / General Manager: Mion Sawa), an all-inclusive resort hotel offering views of Tosa Bay backed by the Shikoku Mountains, will hold an unmanned sales stand called "Ryoshin-ichi" for fresh vegetables from local farmers in the hotel lobby every morning from 7:00 AM, starting Saturday, April 25, 2026.

Project Background
Geisei Village, located in the eastern part of Kochi Prefecture, is surrounded by the Pacific Ocean to the south and mountains to the north, with a plain of about 300 hectares spread around the Washiki and Hase rivers flowing through the center. Blessed with a warm climate throughout the year, greenhouse horticulture is thriving. With a variety of special products such as eggplants, green peppers, and flowers, it is one of the leading horticultural farming villages in Kochi Prefecture.

Also, "Ryoshin-ichi" refers to unmanned farm stands that have spread in Kochi Prefecture since the Showa era. Set up along roads, in settlements, and around farmlands, it is one of Kochi's unique cultures built on the "conscience" (Ryoshin) based on a relationship of trust between sellers and buyers.

By holding this "Ryoshin-ichi" in the hotel lobby, we offer an experience where guests and local residents can easily encounter vegetables from Geisei Village, the kingdom of horticulture in Kochi, and purchase them for 100 yen a bag. We will create a new style of stay where you can naturally enjoy the hotel stay and local culture, and then savor the taste of Kochi even after returning home.

Reference: Geisei Village https://www.vill.geisei.kochi.jp/index.php

Image credit: Geisei Village "Ryoshin-ichi" sales scene

Introduction of Vegetables for Sale

Eggplants from Geisei Village
Kochi Prefecture is one of the leading eggplant producing areas in the country, and their season is from December to June due to greenhouse cultivation that takes advantage of the warm climate even in winter. Produced mainly in Aki City and Geisei Village, it boasts the highest shipping volume in the country. The fresh and flavorful eggplants are ideal for heated dishes such as tataki and grilled eggplants.

Recommended way to eat:
Simple grilling to taste with olive oil and rock salt is recommended.

Green Peppers from Geisei Village
Kochi Prefecture is one of the leading producing areas in the country where green peppers are shipped year-round through greenhouse and open-field cultivation taking advantage of the warm climate. Available in green and red varieties, they are characterized by their fresh and flavorful taste. Suitable for a wide range of dishes such as salads and stir-fries, they are rich in vitamin C and beta-carotene. Vitamin C is particularly resistant to heat, making it an ingredient from which you can efficiently consume nutrients even with short cooking times or when eaten raw.

Recommended way to eat:
While fresh, it is recommended to slice them and eat them as they are in a salad. A few days after purchase, cooking them with heat makes it easier to feel the sweetness and flavor, so you can enjoy them cooked in stir-fries.

Tomatoes from Kochi Prefecture
Mainly shipped from December to June as a winter/spring producing area centering on greenhouse cultivation taking advantage of the warm climate. There are various varieties such as large, medium, and cherry tomatoes, and the production of cherry tomatoes is particularly prosperous. Cultivated in Nankoku City, Konan City, Aki City, etc., they are characterized by being fresh with a good balance of sweetness and acidity.

Recommended way to eat:
It is recommended to eat them as they are.

Shishito Peppers from Kochi Prefecture
Boasting the top production volume in the country, it is the main producing area that accounts for most of the national share, especially during the winter and spring seasons. Taking advantage of the warm climate, they are shipped year-round by combining greenhouse and open-field cultivation. Characterized by soft skin and easy to eat, it is also attractive that they rarely have a spicy taste.

Recommended way to eat:
Bake them in a toaster oven and enjoy simply by adding your favorite condiments such as soy sauce, salt, or miso.

Reference: Chugoku-Shikoku Agricultural Administration Bureau 2023 Agricultural Output Value https://www.maff.go.jp/chushi/kids/nounosugata/39.html

Comment from the Representative of Cooperating Farmers

Image credit: Kagayaki Nouen Co., Ltd.

Mr. Yuichi Kunisawa, Kagayaki Nouen Co., Ltd.
Hello, we are Kagayaki Nouen, growing vegetables in Geisei Village.
This land is blessed with sunlight and abundant water, making it a very suitable place for growing vegetables. In our fields, we use natural water flowing from the mountains and grow each vegetable with close attention.
Eggplants and green peppers from Geisei Village are best when freshly harvested. They are fresh, have little bitterness, and you can taste the natural sweetness of the vegetables.
In fact, eggplants and green peppers are often cited as vegetables that children dislike, but we are often told, "They could eat the ones from here." That is the greatest joy for us.
Please try tasting the vegetables grown in this Geisei Village. I'm sure it will change your image of vegetables.

Kagayaki Nouen Co., Ltd. https://kagayakinouen.com/