高知県·郷土料理
Sarabachi Ryori
A single large platter is beautifully arranged with colorful offerings including sashimi, sushi, simmered dishes, fried foods, and even fruit. Gathering around the platter to share favorite bites and exchange drinks—this Sarabachi Ryori is an indispensable part of Kochi's 'Okyaku' banquets. Its roots are said to date back to the feudal era, originating from the practice of serving large platters at the conclusion of samurai feasts. The development of large-scale ceramic platters in the early Edo period also played a role. With the dissolution of social classes in the Meiji era, wealthy merchants and farmers began competing in their hospitality, allowing it to spread as a form of celebration for the common people. It is a generous Tosa feast packed with treasures from both the mountains and the sea on one plate. When shared among everyone, the chopsticks and sake naturally keep moving.
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