We started with a dish featuring conger eel, prepared by fisherman Fujimoto from the Kurushima Strait and Ootori Miyakubo, who skillfully filleted it. The eel was served with a sake-steamed broth and a sprinkle of sudachi, bringing out its rich flavors.For sashimi, we enjoyed naturally caught sea bream, along with wild isaki from Ainanchō, gomasaba, octopus, and squid from Imabari, complemented by lemon soy sauce, hon wasabi, and Setouchi sea salt for a trio of tastes.Next, we had grilled ayu (sweetfish) caught using traditional fishing methods, grilled over charcoal. This luxurious dish came from the clear waters of the Kumakogen town's Menkawa River, served with wild wasabi leaves picked from the riverbank. The strong dish featured natural soft-shelled turtle raised in the clear streams of the Shikoku Karst, paired with winter melon from Oda town, and fried white sweetfish fillet served with a sansho pepper sauce.The noodles were somen made with natural sea bream broth, accompanied by homemade yuzu pepper. For the finale, we enjoyed rice made from "Himenorin" grown in Uwacho, Seiyo city, cooked in a clay pot, served as a rice porridge with broth.For dessert, we had freshly made ice cream from blueberries sourced from Futami town, providing a refreshing tartness that was a perfect finish to the meal. Each dish was accompanied by stories of the ingredients and their producers, showcasing a remarkable dedication to quality. I felt truly satisfied to have visited during this season once again.
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