I drove along the Shimanami Kaido and arrived at this unique place, about 10 minutes from the Hakata IC exit, for my long-awaited first visit, collaborating with a legendary fisherman representing Ehime.✅ Appetizers...Vinegar Soybeans...✅ Dishes...Simmered Hamo (pike eel)Deep-fried Tenjiku Tai (red sea bream)...The deep-fried fish from Fujimoto-san is small but has a firm texture and is delicious.Grilled Anago (conger eel) with wasabi and salt...The skin is crispy while the flesh is tender.Deep-fried Fugu (pufferfish)...The salt koji enhances the umami of the fugu.Sliced Tachiuo (beltfish) with three vinegar sauce...The fluffy tachiuo pairs well with the three vinegar sauce, making it a perfect follow-up after the deep-fried fugu.Grilled Shiro-Ama Tai (sweet sea bream)...You can really taste the sweetness of the sweet sea bream, and the rare grilling is just perfect.Boiled Octopus with ponzu, wasabi, soy sauce, and salt...A simple way to enjoy the essence of the octopus itself.Sashimi of Ishidai (stonefish)...Fresh and rich in flavor with every bite.Seared Fugu...Transforms from the deep-fried version into something completely different, and it’s also excellent.Steamed Kijihata (Japanese seabass) with a creative twist.✅ Sushi...Salted Sumi Ika (cuttlefish) with sudachiKisu (Japanese whiting)Tenjiku Tai layered with kombuManagatsuo (Japanese mackerel)Shiro-Ama TaiPressed Sushi with Aji (horse mackerel)Large-sized Kuruma Ebi (sweet shrimp)...✅ Dishes...Hamo SoupDeep-fried Kuruma Ebi Heads...✅ Sushi...Red Uni (sea urchin)✅ Tamago (egg)✅ Dessert...Milk Ice Cream with Hakata SaltThe Setouchi fish that can only be enjoyed here is beautifully presented and delicious. Fisherman Fujimoto-san prepares the fish with utmost care, and Chef Akase creates simple yet innovative dishes and sushi. It’s worth taking the time to visit Imabari! Chef Akase is very approachable, and it was a delightful dining experience. Thank you, Fujimoto-san. It was a great meal, Chef Akase!
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