I heard that this restaurant offers fresh fish from fisherman Mr. Fujimoto and ingredients from Imabari, Ehime, so I decided to visit. When making the reservation, I was asked about the reason for my visit and what kind of restaurant I like, which heightened my expectations.I arrived 15 minutes early on the day of my visit and met the chef, who had blonde hair. The atmosphere was still a bit formal. While waiting, I enjoyed a beer. When it was time to start the meal, the chef kindly asked if I would like him to refill my beer.As an appetizer, I had a lemon soda that had a gentle lemon flavor.Next came the myoga (ginger bud) porridge. Since my companion mentioned they weren’t fond of myoga or green onions, the chef said to feel free to leave it if they didn’t like it. The first bite was full of the taste and aroma of myoga. As I continued eating, the heat brought out the sweetness of the myoga. There was a drama unfolding in the simple bowl. My companion finished it all.Then came the kudzu noodles in conger eel broth. The broth was incredibly rich and flavorful, leaving me impressed by how much flavor it had.Next was the sashimi. The kiji-hata (striped jack) had a nice texture and umami. I was surprised by the conger eel sashimi. While cooked conger eel is delicious, the raw version had a strong umami flavor. The managatsuo (mackerel pike) that Mr. Fujimoto specializes in was consistently delicious.Next up was the sweetfish, which you can order as much as you like. They are prepared on the spot and grilled over charcoal, making them crispy enough to eat the whole fish, including the head.After a fried eggplant dish, we finally reached the main event of the day: salt-baked managatsuo.While managatsuo is delicious when grilled over charcoal, it can become dry quickly. The chef explained that salt-baking keeps the flavor locked in, making it the best way to prepare it.When I tasted it, the umami of the managatsuo was concentrated, and the flesh was so tender that it could almost be described as drinkable. I was truly moved.The octopus in vinegar had a crunchy texture and lingering umami. The contrast between the texture of the octopus’s suckers and legs was interesting.Finally, I enjoyed rice and homemade warabi mochi (bracken starch dumpling).This experience is worth visiting Imabari for.It was a great meal!
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