I visited "Dogo Kaishu," located about a 3-minute walk from Dogo Onsen Station.This renowned restaurant elevates the rich seafood of the Setouchi and Uwajima seas, along with the finest ingredients from the mountains and rivers nurtured by nature, through the chef's exceptional sensibility.A luxurious space that operates on a reservation-only basis, it attracts food enthusiasts from all over the country, making it a pinnacle of Japanese cuisine that Ehime proudly presents.♦︎ A special space where the warmth of wood harmonizes with refined traditional beauty ── The interior is filled with a refreshing scent of wood, beautifully arranged counters, and exquisite Tobe pottery, creating a dignified yet warm atmosphere.The chef passionately and sincerely showcases the wonderful ingredients of Ehime right before your eyes.While you feel a pleasant sense of excitement, the attentive service allows you to relax and deeply focus on each dish.♦︎ The menu we enjoyed ── 【Appetizer】 - Freshly caught Hamo (pike eel) from the Seto Inland Sea, prepared by fisherman Fujimoto, with bones removed - Hamo steamed in sake for 6 hours at 80 years old, served with a blue yuzu sauce - Freshly delivered from Ainanshi, the large mouth bass (Oomon Hata) and the striped bass (Kijihata) - Freshly caught from the waters off Hojo, the scorpion fish (Okose), squid (Kensaki Ika), and shrimp (Yoriebi) - Freshly caught Sawara (Spanish mackerel) from Niihama, and large anago (conger eel) from Imabari, served with lemon soy sauce, wasabi, fresh sudachi, and Setouchi salt 【Sashimi】 - Steamed sweet sea bream rice from Ainanshi, prepared by fisherman Hamada - Sweet sea bream sauce with fresh peas, edamame, and ginkgo nuts from Oda 【Grilled】 - Charcoal-grilled wild ayu (sweetfish) caught by Satsuki Oyaji - Wild wasabi picked from the river in the pristine waters of Kumakogen Town 【Noodles】 - Somen noodles in natural sea bream broth from Fujimoto - Two-year aged somen with homemade yuzu pepper and premium seaweed from Mikuniya 【Rice】 - "Himenorin" rice grown by Taniguchi Honkan in Uwacho, Seiyo City - Simmered flower rice, Uwajima sea bream rice style, with egg yolk pickled by Nakaya - Natural soft-shelled turtle porridge from Shikoku Karst, served with seasonal pickles - Barley miso soup from Kajita Shoten in Ozu City, with local chives and Matsuyama fried tofu 【Dessert】 - Freshly made new tea ice cream from Shinmura, Kirin no Mori ♦︎ The potential of the ingredients and overall impressions ── From sourcing to the meticulous preparation of the broth, there is no compromise, and the dishes convey the potential of carefully selected ingredients directly.Within the simple beauty of subtraction, the chef's unique and refined techniques harmonize, boasting unparalleled precision. The flow of the course, woven with small portions, is perfect, and each dish is structured to leave you breathless.If you visit Dogo in Ehime, this is an essential stop to experience exquisite flavors and the warm spirit of craftsmanship.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves of the restaurant.