Just a 3-minute walk from Dogo Onsen Station, I visited the renowned Japanese restaurant "Dogo Kaishu," which has received the BRONZE AWARD as one of Japan's top 100 Japanese cuisine establishments.I made a reservation through Table Check and arrived on Sunday at 6 PM.【Counter】I ordered the JPY 22,000 course.Chef Noriyuki Sakamoto's dishes are truly remarkable! Not only are they delicious, but the portions are generous and impressive, leaving me in awe.From the very first dish, I was captivated! Mr. Fujimoto's conger eel was surprisingly large, delicious, and satisfying.The sashimi is served in four rounds, unlike the typical presentation in Tokyo or Kansai. The fish from Mr. Fujimoto was not only tasty but also abundant, providing an incredible sense of satisfaction.The wild sweetfish and wild soft-shelled turtle were both outstanding.After the fried dishes and noodles, the finishing touch was the sweetfish rice. It was unbelievably delicious! I had three servings, including the chazuke (tea over rice). I also enjoyed two bowls of soft-shelled turtle porridge.I savored every bite until the end.【Today's Menu】① Appetizer ・Conger eel steamed in sake from fishermen in the Kurushima Strait, with a refreshing citrus sauce.② Sashimi ・Mr. Fujimoto's naturally caught sea bream ・Naturally caught flounder from Imabari City ・Naturally caught amberjack from Hamada, Ainan Town, grilled ・Fried octopus from Hamada, Ainan Town ・Grilled large hole fish from off the coast of Imabari Served with lemon soy sauce, fresh wasabi, new citrus, and Setouchi salt.③ Grilled ・Naturally caught sweetfish, grilled over charcoal, caught by my father in the pristine river of Kumakogen Town Foraged wild herbs from the river ・Fish bone crackers.④ Strong Dish ・Naturally caught soft-shelled turtle raised in the clear streams of Shikoku Karst Winter melon from Oda Town.⑤ Fried ・Fried white sweetfish from Hamada, Ainan Town, caught on board Served with sansho pepper sauce, eggplant from Saijo, and plums from Uchiko Town And white mulberry from Awaji Island.⑥ Noodles ・Somen noodles in broth made from Mr. Fujimoto's naturally caught sea bream Two-year aged somen, homemade yuzu pepper Premium seaweed from Mikuniya.⑦ Rice ・"Himenorin" rice grown by Mr. Chikara Mita from Uwajima City Clay pot-cooked sweetfish rice with seasonal pickles ・Soft-shelled turtle porridge raised in the clear streams of Shikoku Karst ・Barley miso soup with chives from Kajita Shoten in Ozu City.⑧ Dessert ・Freshly made ice cream from melons grown in Uchiko Town.The water served is ultra-soft water from Yanagidani Village in Kumakogen Town.
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