A Japanese restaurant located near Dogo Onsen Station on the Iyotetsu line.Visited with a Tabelog rating of 4.05.One Michelin star & 3 Toques from Gault & Millau.This restaurant is dedicated to using local ingredients from Ehime, offering an abundance of regional flavors.They even use ultra-soft water from Kumakogen Town, Yanagidani Village.The interior features an L-shaped counter and private rooms.The second floor can accommodate a considerable number of guests.Interestingly, the counter is covered with tatami mats instead of wood.Looking at the drink menu, the prices for alcohol are very reasonable.I’m not knowledgeable about wine, but the Japanese sake is definitely affordable for a restaurant of this caliber.So, let’s start with some drinks.● Ishizuchi Junmai Daiginjo Ai Namazake (JPY 1,400)"Ai" is a limited sake developed in collaboration with Ishizuchi Brewery in Ehime and about 15 local restaurants, available only at specific establishments.I’ve been wanting to try this!It’s smooth and well-balanced, going down easily.Delicious!● Counter Seat Exclusive Course (JPY 22,000)This course is exclusively for counter seats.By the way, there’s also a JPY 16,500 course available for private rooms.○ Appetizer・Yasuhachi Night New Tea Porridge from Shingu Village Lightly fried new shoots of "Isshin Niha".The starter is a tea leaf porridge.It’s said to be picked from the tea fields of "Kiri no Mori," famous for its tea sweets.The aroma of green tea, a comfort food for Japanese people, whets the appetite.○ Soup・Natural Sea Bream Roe from the Kurushima Strait Served on top of sweet new onions from Hojo.The onions are simply steamed but incredibly sweet.The broth is made from clam dashi.The star, the sea bream roe, has a concentrated umami flavor!So delicious that it makes me want to drink more.● Ishizuchi Junmai Daiginjo Ai Fukurozuri Shizuku SakeAnother round of sake.This is the same "Ai" that was just delivered today, using the bag-drip method.It’s fruitier than the namazake, with a nice balance of dryness that comes later.I prefer this one.○ Sashimi・Natural Tiger Puffer and Sea Bream, expertly prepared by fisherman Fujimoto from Oshima Miyakubo.Fujimoto is said to be the best in Japan at this technique.Enjoy with lemon soy sauce, fresh sudachi, or Setouchi salt as you like.Both are incredibly fresh and delicious.The skin of the puffer is also chewy and packed with flavor—simply the best.・Sea Bream Soft Roe with Ponzu This is probably from the natural sea bream mentioned above?I enjoyed every bite, thinking how delicious it was.The pinnacle of soft roe ponzu.・Directly delivered from Ainanshi, Fujimoto’s expertly prepared Isaki and Maaji.The mackerel is cut in three different ways.Topped with fresh ginger.Wow! The different cuts completely change the flavor!And above all, the taste itself is amazing.The Isaki is served in chunks with the skin seared, accompanied by onion ponzu.What is this? It’s so good!・Sawar from the Arashi clan in Ozu.The sawara is lightly fried and served with onion ponzu.The rich flavor of the sawara washes over me.・Kensaki Squid from Yawatahama.The body is stuffed with roe and tentacles, then grilled.The body is plump, and the inside is juicy and tender.・Grilled Anago from Imabari.The anago is sliced like hamo and grilled.The texture is crunchy and firm—this is the best anago I’ve ever had.● Iyo Gagiya Unfiltered Junmai Ginjo Black Label From Seiryu Brewery in Ehime.This was recommended as a cold sake that pairs well with fried dishes.It’s refreshing but not overly dry, making it easy to drink.○ Fried・Fried Natural Tiger Puffer by Fujimoto.Here comes Fujimoto!A large, hearty piece of fried puffer.Dipped in sansho salt, when you bite into it, the fat bursts out.The flesh is incredibly firm and elastic.The lightly pickled eggplant from Saijo is also delicious.It cleanses the palate from the fried food.However, I’m starting to feel quite full…○ Noodles・Natural Sea Bream Dashi Somen by Fujimoto.Once again, Fujimoto.The noodles are two-year aged somen.Served with premium nori from Mikuniya and homemade yuzu pepper.The somen is delicious, but the nori is exceptional—truly top-notch.○ Rice・"Himenorin" rice grown by Tanrikihongan in Uwacho, Seiyo City.First, I had the rice plain, right after cooking.Then, I compared it with the steamed version, also plain.Simply put, the rice is delicious.I’m excited about what’s to come.・Uwajima Sea Bream Rice with pickled egg yolk from Nakaya.Underneath the sea bream, there’s a rich pickled egg yolk hidden away.It’s so delicious that even though I’m full, I can’t resist.・Natural Tiger Puffer and Tendon Aonori Zosui.Here comes the zosui!Zosui made with puffer is bound to be delicious.The flavor of the aonori enriches the experience.・Assorted Pickles.Cucumber, cherry tomatoes, daikon, and white goya.These refreshing pickles help reset my palate after a full meal.・Barley Miso Soup from Kajita Shoten in Ozu City.Made with local garlic chives and Matsuyama fried tofu.I love the taste of barley miso soup—it’s delicious.○ Dessert・Vanilla and New Tea Ice Cream.The ice cream, freshly made from the area around the frying station, arrived as a refreshing treat for my already full stomach.With a hint of citrus mixed with tea.The vanilla flavor is subtle, with a taste reminiscent of ricotta cheese, similar to the filling of a cannolo.They even sent me home with a sesame rice ball as a souvenir.In any case, I had a fantastic meal filled with delicious fish and rice, all sourced locally.It would have been even better if I could have enjoyed some vegetables too.Next time I come, I’ll make sure to arrive with a completely empty stomach!