Ehimemeshi #3 May 30, 2026 (Saturday) 19:30 Tabelog 4.45 Ranked #1 in Ehime Prefecture 2026 SILVER 2025 Top 100 Restaurants 2018 Michelin ☆☆ 2026 Go! Me! Yo 3 Tock Last night's dinner was here! It had been two and a half months since my last visit. Chef Koji Takahira, a young sushi master who earned three Michelin stars at the renowned Ginza restaurant "Sushi Yoshitake" for over ten years, is a true genius in the sushi world. This is my favorite sushi restaurant, serving fresh fish from the local Setouchi area. The menu consists of an omakase course only. 1. Tiger Fish (Okose) from Imabari Freshly prepared this morning. All parts served with a grilled sake jelly sauce and tiger fish jelly underneath. 2. Akou from Imabari Oshima Freshly prepared this morning from Junichi Fujimoto. Lightly cooked with dashi made from the akou itself, topped with kombu soy sauce. 3. Chairo Maruhata from Ainanchou Stressed out for a day before being prepared this morning. Lightly warmed over charcoal to melt the fat on the skin, served with salt and wasabi. 4. Steamed Abalone from Futagashima Steamed for six hours using only the abalone's own juices, served with liver sauce. 5. Freshly cut rice mixed with leftover liver sauce Well mixed before serving. 6. Grilled Kinmedai from Kochi Smoked with straw and grilled over charcoal, repeatedly alternating between grilling and resting to raise the internal temperature. Topped with onions marinated in ponzu and served with a mixture of ginger and soy sauce. 7. Chawanmushi with Konoko and Sea Snail from Setouchi No seasonings used. The base is made from ground sea snail meat and liver, topped with abalone dashi. 8. Shiro Amadai from Yahatanihama Salted for three days. 9. Isaki from Ainanchou Only the skin is grilled over high heat. 10. Shoboro Ika from Ainanchou Caught yesterday, stressed out for a day before being prepared this morning. Cut with a stainless steel knife to enhance the sweetness of the squid. Served with salt and sudachi. Yoshitake's style. (laughs) 11. Managatsuo from Matsuyama Freshly caught this morning, lightly marinated. Green onions are placed between the rice and the fish. 12. Otoro from Onagawa Tuna sourced from "Yuinoka" (@maguroyunoka_27love) in Onagawa, caught in fixed nets. Thinly sliced otoro layered. 13. Blue Crab from Imabari Simply steamed without any additions. Topped with blue crab miso and semi-cooked inner roe. 14. Yaito Hata from Ainanchou Prepared with nerve control and aged for five days. Thinly sliced otoro and chutoro layered. 15. Akamutsu from Tokushima Caught after eating a lot of shrimp. Grilled over charcoal. Green onions are placed between the rice and the fish. 16. Caught Horse Mackerel from Ainanchou Stressed out for a day before being prepared this morning, lightly marinated. Shiso is placed between the rice and the fish. 17. Grilled Lobster from Ainanchou Grilled over charcoal, topped with miso, and grilled again. Chef Takahira carefully checks the state while cooking. 18. Purple Sea Urchin from Matsuyama 19. Anago from Tsushima 20. Miso Soup 21. Tamagoyaki Made with shrimp and yam. 22. Akou (extra) Aged for one day. 23. Tiger Fish (extra) Three thinly sliced layers. 24. Chairo Maruhata (extra) Everything from start to finish was delicious once again.
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