I finally had the chance to visit my long-awaited destination, Dogo Kaishu. I enjoyed a course meal centered around ingredients from Ehime.For drinks, I chose local sake from Ehime, specifically Gagiya and Yamada Nishiki. They paired wonderfully with the dishes, allowing me to savor the flavors of Ehime alongside local beverages.The sashimi was prepared by Mr. Fujimoto, featuring fish that was carefully handled. I enjoyed it with sudachi citrus, salt, and wasabi for a refreshing taste, and also tried it with a new onion sauce and lemon soy sauce. Each way of enjoying it was delicious, and I could truly appreciate the flavor of the fish.From the very first dish, the meal left a lasting impression. The conger eel was large and had a firm texture, and I believe it was the best conger eel I’ve ever had.The sashimi octopus was also substantial and had a delightful chewiness. With each bite, I could taste its sweetness, making it incredibly enjoyable.The fried bonito was a dish that highlighted the natural sweetness of the fish. Paired with grilled eggplant and seasonal fruits from Ehime, it was light and refreshing. The fruits were sweet and very delicious as well.The somen noodles had a remarkable aroma of seaweed, and the flavor spread in my mouth the moment I took a bite. I finished them in no time.For the final rice dish, I had anago (conger eel) tempura over rice made with rice from Uwajima. I first enjoyed it plain, and for the second serving, I poured dashi broth over it to make a delightful ochazuke (rice in broth). It was delicious until the very last bite.Additionally, I received some rice as an onigiri (rice ball) to take home. I was thrilled to be able to enjoy such delicious rice again at home!This course allowed me to savor the seasonal ingredients of Ehime, with each dish prepared with care.
We use cookies on this site to enhance your user experience.
