This year, I visited a renowned restaurant representing Ehime...Part 2) 7:30 PM, a simultaneous start‼️Ishizuchi Junmai Daiginjo "Ai" from Ishizuchi Brewery✅ Dishes...Pairing Imabari's rockfish with roasted sake, it was elastic and delicious.The broth from the conger eel of Imabari Oshima had a hint of yuzu peel flavor.Using about 2.7 kg of conger eel from Imabari Oshima, the back was served as sashimi with salt and wasabi, while the belly was grilled with skin on and served with a vinegar sauce—such a different texture.The skin of the managatsuo was grilled over charcoal and served with a garnish of scallions, ginger, and wasabi—so rich and sweet.Steamed abalone from Futagami Island, simmered for about 6 hours, served with liver sauce.Sushi rice and abalone liver sauce.Grilled Kinmedai from Kochi—such a wonderful aroma.Quickly blanched in akou (kijihata) broth....✅ Nigiri...Ainan Town's Chairo Maruhata, 5 days old.Ainan Town's Isaki, grilled over charcoal, 6 days old.Sliced squid.Otoro (fatty tuna), two pieces stacked, from Tottori Sakaiminato, weighing 160 kg.Imabari's blue crab, wrapped in seaweed with miso and inner roe.Ainan Town's shima aji, prepared with nerve tightening....✅ Dishes...Steamed sushi with sweetfish....✅ Nigiri...Tokushima's akamutsu (red mullet).Freshly caught shirasu from Imabari, sandwiched with perilla leaves.Ainan Town's grilled spiny lobster over charcoal.Red sea urchin from Futagami Island.Grilled anago (conger eel) steamed in bamboo leaves....✅ Soup✅ Tamago...Castella-style egg with grated yam.The dishes were carefully prepared with ingredients unique to Ehime, and the explanations made for a very educational experience. It was a delightful dining event where I enjoyed conversations with people from overseas, outside the prefecture, and locals. I am grateful to everyone who shared this delicious and enjoyable time with me✨️Thank you, Chef Takahira, for the wonderful meal.
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