Located on the 3rd floor of the MITSUWA320 building in Ni-banchō, Matsuyama, this restaurant is a recipient of the Tabelog Award 2026 Bronze and has been selected as one of the top 100 sushi restaurants in 2025. On the second day of my Matsuyama trip, I returned here for the first time in about two and a half years to enjoy their incredible sushi lunch!Here’s what I had:Lunch Course (JPY 9,040)【Photo 1】Iwa MozukuCrisp and bursting with flavor! The balance with vinegar and myoga was impressive!The lunch course starts with sushi right away. The rice is made with a mix of rice vinegar and red vinegar, resulting in firm grains with just the right amount of moisture—no sogginess at all. The default size is larger, allowing for a satisfying chew. The gari (pickled ginger) is thinly sliced at first, but the second serving is in chunky pieces, providing a refreshing spiciness with a hint of sweetness.【Photo 2】Haru Ko Tai (Sea Bream from Nagahama, Ehime)I appreciate that they serve this delicate fish at such a reasonable price! It’s lightly washed with vinegar, giving it a firm taste and texture overall! This was the MVP of the day in both appearance and flavor!【Photo 3】Shiro Ama Tai (Sweet Sea Bream from Yawatahama)A representative of Ehime’s seafood, the sweet sea bream from Yawatahama! It has a soft, moist texture with a lasting sweetness!【Photo 4】Doro Shō Ika (Mud Squid from Ainanshi)Finely cut with precision, it blends pleasantly with the rice in your mouth!【Photo 5】Nanban Ebi (Sweet Shrimp from Niigata)It seems they brought back some sushi treasures from Niigata, as the sweet shrimp made an appearance! Richly sweet, it mixes well with the firm rice!【Photo 6】Aji (Horse Mackerel from Sanbe)Aji with a good amount of fat! It pairs perfectly with the chopped green onions!【Photo 7】Hon Maguro Akami Zuke (Marinated Bluefin Tuna from Mikuma)I’m grateful for the thick slices of marinated tuna at this price! It has a refreshing and distinctly tuna flavor!【Photo 8】Isaki (Saddleback Seabream from Ainanshi)The skin is grilled to a crisp over charcoal, giving it a fragrant aroma with almost no fishy smell!【Photo 9】Kohira (Small Horse Mackerel from Amakusa)Of course, the small horse mackerel is from Kumamoto’s Amakusa. I appreciate that they serve this delicate fish at such a reasonable price! It has a chewy texture and a pleasant mild acidity!【Photo 10】Katsuo (Bonito from Ainanshi)Served with Setouchi lemon and salt. The lemon’s acidity is nice, but there was a slight bitterness that felt a bit unfortunate. However, there was no metallic taste from the bonito!【Photo 11】Kuruma Ebi (Tiger Prawn)Served freshly boiled and peeled, it has a delightful crunch and warmth!【Photo 12】Aka Dashi (Red Miso Soup)Delicious with just the right amount of saltiness! I felt a bit sad realizing that my wonderful Matsuyama trip was coming to an end.【Photo 13】Nitsume Anago (Braised Conger Eel)The eel is fluffy and tender, but the rice has no sogginess, so there’s no worry of it falling apart. The modest amount of tsume (sauce) and a hint of sansho (Japanese pepper) were appreciated!【Photo 14】Matsuyama Age and Kanpyo Inari SushiThe Matsuyama age (fried tofu) adds a juicy texture to the inari sushi! With kanpyo, white sesame, and nori inside, it felt well-balanced overall!【Photo 15】Tamago (Egg)Made with shrimp and yamatoimo (Japanese yam). The texture is light and melts away in your mouth!The course progressed smoothly, finishing in just over an hour! As before, I was amazed at the quality of sushi that felt far beyond the price of under JPY 10,000, showcasing meticulous and reliable craftsmanship! Just a note: payment is cash only. (Of course!) It was a wonderful Matsuyama trip!