Ehime Cuisine ② July 9, 2026 (Thu) 12:00 PM Tabelog 4.18 Ranked 4th in Ehime Prefecture 2026 BRONZE 2025 Selected Restaurant 2018 Michelin Star 2026 Go! Go! Michelin 3 Tock Today's lunch is here! It's my first visit in about a month and a half. This is one of my favorite places that serves local fish from Ehime as the main attraction. The menu consists of an omakase course only. 1. Chilled Chawanmushi Inside, there’s red sea urchin and edamame, topped with corn puree. Squeeze some sudachi on top. 2. Simmered Octopus from Ainanshi Prepared without kneading or pounding. 3. Shabu-shabu of Suji-Ara from Ainanshi Aged for 4 days. Served with yuzu pepper mixed in grated ponzu. 4. Sweetfish Paste from Menkawa River The bones are removed, blended, and strained. 5. Grilled Managatsuo with Miso Yuzuan from Imabari 6. Iwamo-zuku from Hokkaido Served with Tosa vinegar. 7. Spring Sea Bream from Nagahama 8. White Sweetfish from Yawatahama 9. Isaki from Ainanshi 10. Shima-Aji from Ainanshi Served with red rice. Aged for 10 days. 11. Swordtip Squid from Yawatahama Served with red rice. 12. Bonito from Ainanshi With Setouchi lemon and salt from Kochi. 13. Whiting from Matsuyama Bay With plum paste between the rice and fish. 14. Marinated Red Meat from Fukuoka The tuna is sourced from "Yunoka" (@maguroyunoka_27love), weighing 167 kg. 15. Horse Mackerel from Sanbe Town 16. Red Sea Urchin from Nakajima, Matsuyama 17. Red Miso Soup 18. Kuruma Ebi from Amakusa 19. Anago (Conger Eel) 20. Chutoro from Fukuoka (additional) From the same fish as the red meat. Sourced from "Yunoka" (@maguroyunoka_27love), weighing 167 kg. Served with salt. 21. Chutoro with Bloodline from Fukuoka (additional) Served with a sweet soy sauce reduction. 22. Red Sea Urchin from Futagojima (additional) Freshly opened and served with salt. 23. Matsuyama Age Stuffed with seaweed, dried gourd, and sesame. 24. Tamagoyaki (Japanese Omelette) 25. Kohada (additional) Everything from start to finish was delicious once again.
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