I visited Dogo Kaishu with my elderly mother, hoping to spend a special time together. The dishes exceeded our expectations by far.What caught my eye first was Mr. Fujimoto's dedication to his fish preparation technique. The seafood, carefully prepared by fisherman Mr. Fujimoto from the Kurushima Strait, appeared throughout the course. The freshness and umami of the ingredients were maximized, making each dish irresistible for fish lovers, and my mother was thrilled!In the soup, we enjoyed sea bream steamed in sake broth at 80 degrees for six hours, garnished with fresh yuzu, which provided a refined aroma and delicate flavor.The sashimi selection included natural tiger pufferfish, Nagoya pufferfish, natural sea bream, lightning squid, natural isaki, and sawara, showcasing a rich variety. The blessings of Ehime, from Ainanshi and Ozu, were beautifully arranged on the plate, allowing us to appreciate the abundance of the Seto Inland Sea once again.The fried natural tiger pufferfish kara-age was impressive in its volume, with a slogan of "Defeat Kentucky!"The noodles were somen finished with the broth from Mr. Fujimoto's naturally prepared sea bream. The combination of two-year aged somen, homemade yuzu pepper, and the finest seaweed from Sangakuya was exquisite.The meal featured clay pot rice made with "Himenorin" rice from Uwacho, Seiyo City, along with kamadaki (pot-cooked) with natural pufferfish and Aonori seaweed from Akiyama Town, complemented by barley miso soup from Makita Shoten in Ozu, served with local garlic chives and Matsuyama fried tofu. I was impressed by their commitment to quality even in the finishing touches.For dessert, we enjoyed refreshing freshly made new tea ice cream from Kirin no Mori in Shingu Village, which had a fluffy and unique texture.Each dish conveyed the sincerity of the producers and the chefs, making for a wonderful dining experience. I was able to show my appreciation to my elderly mother. This is a place I would love to visit with someone special on a special day.
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