On this day, I visited Dogo Kaishu, located just 2 minutes from Dogo Onsen Station.This is one of my favorite spots in Dogo! ~Tonight's Dishes~◇ Appetizer: Hamo (pike eel) prepared by fisherman Fujimoto from Kurushima Strait, served with a sake-steamed broth made from hamo that was steamed for 6 hours at 80 degrees, garnished with yuzu.◇ Sashimi: Fujimoto's natural sea bream, directly sourced from Ainan Town, along with other fresh catches like the large-mouthed bass, isaki, gomasaba, and octopus, served with lemon soy sauce, wasabi, fresh sudachi, and Setouchi sea salt, plus anago (conger eel) from Imabari.◇ Grilled: Charcoal-grilled ayu (sweetfish) caught by my father, from the pristine river of Kumakogen Town, served with wild wasabi.◇ Fried: Fried white sweetfish, freshly caught and prepared by Hamada from Ainan Town, served with a sansho pepper sauce, along with silky eggplant from Saijo, loquat from Gokojima, and plums and white peaches from Uchiko Town.◇ Noodles: Somen noodles in natural sea bream broth, made from two-year aged somen, served with homemade yuzu pepper and premium seaweed from Mikuniya.◇ Rice: Rice "Himenorin" grown by Tanrikihongan in Uwacho, Seiyo City, served with corn butter rice, natural soft-shelled turtle porridge from the clear streams of Shikoku Karst, and a side of pickles, along with barley miso soup from Kajita Shoten in Ozu City, chives, and Matsuyama fried tofu.◇ Dessert: Freshly made ice cream from melons sourced from Uchiko Town.Of course, I enjoyed some drinks as well..."Ishizuchi Ai" (๑•̀ㅂ•́)و✧--------------------------------------------------------------------------~Tonight's Dishes~ ◇ Appetizer: Hamo with yuzu broth, garnished with yuzu.➽ You can tell the skill of the chef by the sound of the knife cutting the bones! ☆◇ Sashimi: ◉ Natural sea bream➽ Is it the season for straw hats? ☆◉ Isaki ➽ It feels like summer! ◉ Gomasaba ➽ A delightful presentation.◉ Octopus ➽ Quite delicious (๑>◡
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