A famous restaurant that I hadn't visited in a long time. I was very impressed this time, whether it was due to my health or a change in my preferences.The tea served at the beginning was delicious—actually, all the teas were great. I particularly enjoyed the Taiwanese tea I ordered first, as it complemented the dishes perfectly.I love the shirasu (whitebait) from Mr. Fujimoto, so I couldn't resist ordering more.The soup was made with pure vegetables from Mihara, and it was wonderfully plump.After seeing the lively sweetfish, I felt energized, and then I enjoyed the sashimi. The conger eel was prepared without the backbone, and it was finished with a torch after being grilled over charcoal. This method seemed to enhance the flavor, as it was surprisingly delicious without any gas odor. The Ainanshima horse mackerel was also consistently good, even on the second day.The oboro eggplant may not be a branded variety, but it was tasty. I almost drank all of it!The sweetfish was delicious and beautiful. There was no flaw, even down to the green plums. I intended to eat one, but before I knew it, I had devoured two.The head of the managatsuo (mackerel) was deep-fried, and it was entirely edible. It was surprisingly delicious and adorable.Since I had eaten octopus the day before, they kindly substituted it with oysters from Hakata. The oysters were not just salty; they had a clear flavor despite being on the saltier side.The salt-baked managatsuo was not just for show; it was an astonishing dish that prevented drying out. I had never tasted such a plump grilled fish before. Although there was no special occasion, it felt celebratory. I would have liked to try the sea bream I had originally planned to order, but this dish offered a refreshing taste.The Gold Rush corn rice was mixed in just before serving, giving it a crisp texture. It could rival Hagoromo Foods. While it became a bit softer after the second serving, it created a wonderful harmony. I was able to take home the leftover rice after eating three bowls. The pickles and soup were also delicious, especially the myoga pickles, which I wanted to take home.I finished with kudzu noodles made from Ehime kinako (roasted soybean flour).I was also able to take home a towel, which is a must-have when you think of Imabari.
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