I enjoyed the omakase course at "Sushi Ino" in Matsuyama. Located on the 3rd floor of a building in the bustling Ni-banchō area, this hidden gem features a beautiful white wood counter where you can appreciate the chef's skills up close.The local Ehime sea bream shines, with its rich sweetness brought out by grilling, while the lean cuts are simply seasoned with salt to maximize their natural flavors. The simmered anago (conger eel) is tender and easily separates from the bone, and the low-temperature cooked ankimo (monkfish liver) melts delicately in your mouth. The sushi rice, made with red vinegar, harmonizes perfectly with the toppings, and even the chawanmushi (savory egg custard) flows beautifully. Less