This was my first visit to a Japanese restaurant in Matsuyama. I opted for a course at the counter.The fish caught and expertly prepared by Mr. Fujimoto and Mr. Hamada boasted exceptional freshness, with the conger eel, sea bream, and horse mackerel being incredibly delicious—truly some of the best I’ve ever had. Among them, I was particularly impressed by the octopus, which was served in an almost untouched state, showcasing its remarkable freshness. It had a delightful texture, with none of the rubbery chewiness often found in lesser quality octopus, and each bite released the natural sweetness of the seafood. I never knew octopus could be this delicious.Another highlight was the sweetfish. Caught by the chef's father from the upper reaches of the Omogawa River, this massive sweetfish was served whole, from head to tail, bones and fins included. Grilled over charcoal, its flavors were fully enhanced, making it absolutely delicious. The sweetfish rice served at the end was also a revelation, with the wonderful sweetness of the Himenorin rice harmonizing perfectly with the slight bitterness of the sweetfish. It was an unparalleled dining experience.Please refer to the photos for the menu.
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