鎌倉ゲストハウス トロール
fishermen
While working as a fisherman in Koshigoe,
I'm Ryo Sato, the owner of Trawl.
In the morning, we go out to sea and pull up the gillnets.
In the afternoon, we'll be filleting fish together with the guests.
That's the kind of life I live every day.
What I want to do is for both children and adults
To let people experience the "real ocean."
Go on a boat, catch your own fish, prepare it yourself, and eat it.
The connection between the sea and the dinner table,
I hope you can feel it with your whole body.
I became a fisherman because of a search I did online.
I became a fisherman after searching "Kanagawa Prefecture fisherman" on my computer.
I called a whitebait fisherman in Koshigoe, and he said, "Come on over tomorrow." So, my life as a fisherman began the very next day.
To be honest, I didn't have the luxury of thinking it was fun during the first three months.
I woke up at 3:30 in the morning and was out on the sea by 4:30.
When I got back, I processed, boiled, and sold the whitebait. It was just a daily struggle to make ends meet.
It took me three or four years before I started to find it interesting.
I finally began to understand the depth of fishing when I started to think for myself and act on the reasoning behind things.
In the end, I was able to train for 11 years.
The guesthouse opened right in the middle of the COVID-19 pandemic.
Preparations for the guesthouse began six years ago, and it was scheduled to open in April 2020.
But then, at that very moment, a state of emergency was declared (sigh)!
For the past three years, I haven't been able to run the business the way I envisioned. I don't think I could have continued if I didn't have my fishing job.
However, I also realized some things because of that difficult period.
My greatest strength is being able to help people experience the feeling of the ocean.
This is a "fisherman experience."
They don't just catch fish; they scale them, skin them, and prepare them with their own hands before eating.
For children who have only ever seen pre-cut fish fillets from the supermarket, and even for adults, it is
It should become "a single line connecting the sea and the dinner table."
"We want to lower the barriers and make it easy for anyone to experience the real ocean."
With that in mind, we maintain a style where all equipment is provided and beginners are very welcome.
It's wonderful to see people come back again and again saying, "I want to come back again," and to hear children say, "I want to go fishing again!"
That's the greatest reward for me.
We provide all the necessary equipment, so you can come empty-handed. We'll take you on an adventure at sea.
Trawl Guesthouse Owner
Ryo Sato