(´•ᴗ- ॑)⋆★⭐✴️⋆★⭐✴️【Visit Date】May 2026I’m so hungry~【Reservation】Reservation only【Tabelog Rating at the Time of Visit】4.08【Tabelog & Michelin Guide Status】Tabelog Bronze 2026 Tabelog Japanese Cuisine WEST 2026 One Star ★ in the Michelin GuideSeeing is believing, but tasting is the best (๑˃̵ᴗ˂̵)ﾝﾏ 【Order】Omakase Course【Impressions】I finally visited Dogo Kaishu, a place I’ve long wanted to try. It was hard to find the right timing…Tabelog Bronze 2026 Tabelog Japanese Cuisine WEST 2026 And of course, it’s a well-known restaurant that has earned a Michelin star.You can enjoy exquisite course meals featuring fresh seafood from the Setouchi region and local ingredients from Ehime in a calm, modern Japanese atmosphere.Especially, many of the seafood dishes use fish from fisherman Fujimoto in Imabari… which is delightful!Even on a weekday, the counter was almost full. We visited as a party of two.◆ Imo Shochu with Soda Water x6 ◆ Draft Beer ◆ San Dan Masamune, 2 go, served warm ■ New tea porridge made from tea picked on the 88th night from Shingu Village It warms the stomach.■ Soup with Hamo (pike eel) Fujimoto’s fish made its appearance right away. Actually, we’re connected on Threads, and I’m proud of that. It has a gentle and happy flavor.■ Sashimi Fujimoto’s natural sea bream, prepared with precision. Natural Isaki (grunt) from Fujimoto’s disciple, Hinda from Ainanshi, also prepared with precision. Natural Anago (conger eel) from off the coast of Imabari, also prepared with precision.■ Shari (rice dish) Another dish using Fujimoto’s sea bream, steamed rice (Iimushi). This one has plenty of green peas! We joked that it wouldn’t be bad without them.■ Fried Dish Fried Sawara (Spanish mackerel) from the Arashi clan in Ozu, prepared with precision. Served with Uwa-jima’s Miso Gold. With sansho salt.■ Noodles Somen noodles made with Fujimoto’s natural sea bream broth. Topped with nori (seaweed) and yuzu pepper. Fujimoto’s sea bream broth pairs perfectly with the nori and yuzu pepper.■ Fujimoto’s natural sea bream, with egg yolk raised by Sumida-san, and using "Himenorin" from Takariki Hongan in Seiyo City, served as Uwajima-style taimeshi (sea bream rice). Served with freshly fried shirasu (whitebait) from Matsumae Town and an assorted platter of pickles. & Miso soup made with miso from Kajita Shoten in Ozu, with locally sourced garlic chives and Matsuyama fried tofu.■ Dessert Freshly made new tea ice cream from Shingu Village, resembling cream cheese ice cream.With respect for the tea leaves from Shingu Village and Fujimoto’s precision-prepared fish, this menu was dedicated to local ingredients from Ehime Prefecture.The quality was top-notch, the variety was abundant, and each dish was immensely satisfying! (o^-')b !Lastly, I remembered being asked during the phone reservation if I was okay with green peas.(*´༥`*)ﾓｸﾞﾓｸﾞSo delicious! I want to come back again.With the utmost respect for all the ingredients I encountered, thank you for the wonderful meal! ☺️
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