I visited Shimanami French Murakami.I enjoyed a course meal centered around ingredients from the Setouchi and Shimanami regions. The menu featured fresh new onions, Iwakijima lemon pork, Imabari shirasu (whitebait), black abalone, seasonal fish, and Wagyu beef, showcasing the charm of Ehime. Each dish allowed me to experience the blessings of the season and the land.Among them, the dish featuring bonito left a particularly strong impression. The fresh bonito was delicious, and the roasted eggplant added a wonderful aroma and sweetness that harmonized beautifully. I could truly appreciate the individuality of each ingredient, making it a memorable dish.Then there was the dish with shellfish. The rich umami of the shellfish expanded with each bite. The gentle sweetness of green peas complemented it perfectly, bringing out the ingredients' appeal to the fullest.The dishes focused on conveying the inherent deliciousness of the ingredients rather than flashy presentations. Even the final dessert and small sweets were delightful, allowing for a relaxing and enjoyable time.It was a great meal.I often explore dining options mainly in the Kansai region. I visit various delicious places, including izakayas, yakiniku, sushi, ramen, French, and Italian restaurants. I hope this can serve as a reference for your restaurant search. If you like, please follow me!
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