This was my first visit, and I made a reservation for 18:00.I enjoyed a course at the counter seat.Here’s what was served:**Appetizer** - Freshly caught Hamo (pike eel) from Fujimoto-san, a fisherman from the Kurushima Strait, prepared with a special technique (steamed in sake at 80 degrees for 6 hours, served with a citrus dressing).**Sashimi** - Naturally caught Tai (sea bream) from Fujimoto-san. - Directly sourced from Ainanshi, the following were served: Akahata (red snapper), Meichidai (sweetfish), Aji (horse mackerel), Madako (octopus), and Kensaki Ika (squid). - Large Anago (conger eel) from Imabari.**Grilled Dish** - Charcoal-grilled Ayu (sweetfish) caught by my father just earlier (from the pristine river, Menkawa, in Kumakogen).**Main Dish** - Naturally raised Suppon (soft-shelled turtle) from the clear streams of Shikoku Karst. - Winter melon from Oda.**Fried Dish** - Fried Shiro-Ama-dai (white sweetfish) from Yawatahama, prepared on board. - Water eggplant from Saijo. - Seasonal fruits from Uchiko. (Served with sansho pepper sauce and sansho salt.)**Noodles** - Somen (thin wheat noodles) made with Tai (sea bream) broth from Fujimoto-san. (Using two-year aged somen, homemade yuzu pepper, and premium seaweed from Mikuniya.)**Rice Dish** - Freshly cooked rice from "Himenorin" grown by Tanrikihongan in Uwacho, Seiyo City, served with natural Ayu rice. - Assorted pickles. - Barley miso soup from Kajita Shoten in Ozu City (with local garlic chives and Matsuyama fried tofu).**Dessert** - Freshly made ice cream from blueberries sourced in Futami Town.I truly enjoyed the incredibly fresh fish from Ehime!It was a great meal! ☺︎
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