Dogo Onsen in Matsuyama is famous for Natsume Soseki's "Botchan." I had my first visit to Dogo Kaishu, located here.This time, I had a private reservation at the counter.The host was Mr. A from Kagoshima, who always takes care of me. Thank you as always.The restaurant is very new and has a wonderful, clean atmosphere. The current chef is the second generation and relocated during the COVID period.At first glance, he seemed a bit intimidating, but once we started talking, he was very kind and treated me, a first-time visitor, with warmth. Thanks to him, I was able to enjoy a very comfortable experience.On this day, I had: Fresh Shirasu from Fujimoto-sanNieda FlowerSoupFujimoto-san's nerve-tightened, steamed conger eel broth, steamed at 80 degrees for 6 hours.SashimiFujimoto-san's nerve-tightened, natural sea bream, directly shipped from Ainanchō, along with natural grouper, natural isaki, fried fish, and maaji, and large anago from Imabari.GrilledNatural sweetfish caught by my father, grilled over charcoal, from the best clear stream in Kumakogen Town, "Nishi River," served with wild wasabi.FriedFried white sweetfish, nerve-tightened on board, directly shipped from Ainanchō, with a sansho pepper sauce, along with silky eggplant from Saijo and loquats from Gogo Island, and plums and white peaches from Uchiko Town.NoodlesFujimoto-san's nerve-tightened, natural sea bream broth somen, two-year aged somen, with homemade yuzu pepper and premium seaweed from Mikuni.RiceRice "Himenorin" grown by Tanrikuhongan in Uwacho, Seiyo City.Clay pot-cooked, fresh sweetfish rice, served with dashi chazuke.Natural soft-shelled turtle rice porridge, raised in the clear streams of Shikoku Karst, with a side of pickles.Barley miso soup from Kajita Shoten in Ozu City, with local garlic chives and Matsuyama fried tofu.DessertFreshly made ice cream from blueberries in Futami Town.Every dish was astonishingly delicious, showcasing a delicate touch in every aspect.I was able to experience the "true taste of fish" using plenty of Fujimoto-san's nerve-tightened fish, which has now become famous nationwide. While you can find Fujimoto-san's fish in various restaurants across the country, the quality here is on a completely different level!It seems that the best fish caught by Fujimoto-san is first sent to this restaurant, similar to the cases at Sasu in Shizuoka.Even small fish like shirasu are uniquely prepared right after being caught. The first dish, a bowl of fresh shirasu, was transparent and light green, and it was incredibly delicious, truly surprising.The sweetfish, which is essential for this season, was caught by the chef's father and his friends. Although they were large for this time of year, the chef skillfully removed the bones, allowing us to enjoy the natural flavors and bitterness of the sweetfish. The removed bones were deep-fried, making a crispy snack. Eating sweetfish this way is definitely more enjoyable than biting into them whole.Every dish was made with exceptional ingredients and meticulous effort. While I am thrilled to have found such a place, I can't help but feel troubled as my list of must-visit restaurants continues to grow.I will definitely come back!
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