To the Ocean, to the City. The Daiwa 247 Moves Effortlessly Between Environments.

To the ocean, to the city. The Daiwa 247 moves effortlessly between environments.

DAIWA, a global leader in the fishing industry, launched its new apparel collection this year—the “DAIWA 247 Series”—which features all-weather clothing designed to handle any environment. The collection includes functional garments that can be worn like gear, as well as pieces that can withstand even the harshest weather. It’s a lineup that offers comfort not only in the great outdoors but also in everyday life. In this feature, we’ll explore the versatility of the “DAIWA 247 Series” through two scenarios: four people wearing the collection while enjoying a fishing trip, and then savoring their catch at a restaurant.

Photo_Fumihiko Ikemoto

Text_Shogo Komatsu

Edit_Yosuke Ishii

The essence of the ocean captured in a single dish.

As we looked back at the boat and got caught up in lively conversation, it seemed the meal was ready.

Thanks to ideas from Mr. Gun and Mr. Yamada, our catch was transformed into a dish we never could have imagined.

The amberjack is served with quinoa and pearled barley, seasoned with two types of balsamic vinegar, evoking the look of sushi. The black sea bream and red sea bream are prepared as “fushikatsu,” a Tokushima specialty. The mackerel is salt-grilled and topped with trevisio dressed with mustard and crystal pomelo, creating a grilled salad. The gurnard is served as a fritter. The deep umami flavor comes from dried, powdered scallop tendons seasoned with salt. The horse mackerel is prepared as “beccafico,” a traditional Italian dish. The black grouper is grilled to a perfect rare doneness, and its flavor is enhanced by a classic French fish sauce, vin blanc sauce.

Takeuchi:You’ve created a dish that far exceeds my wildest expectations. It’s absolutely delicious. I can’t believe you came up with this. I have nothing but respect for you.

Sato:I’m really moved to see the red seabream I caught myself cooked and served right at my table. I actually prefer fish to meat, but every dish was something I’d never tried before—and they were all absolutely delicious. In the end, the fish I caught myself was the tastiest of all (lol).

Katsumata:It reminded me of how strong the black sea bream’s pull was. It’s really impressive how they’ve combined two types of sea bream in the fish cutlet. It would probably be delicious even with a simple seasoning, but this makes it even more flavorful.

Taguchi:I never would have imagined that the fish I caught would turn into such a creative dish. The fact that the whole experience—from catching to eating—can be completed in a single day keeps adding to the appeal, and I’m really starting to appreciate the true joy of fishing.