ShinodaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shinoda," a recipient of the Tabelog Award 2026 BRONZE and a member of the prestigious 100 Best Restaurants. Additionally, it earned one star in the Michelin Guide Hiroshima & Ehime 2018 and has consistently received 3 Tock from Gault & Millau every year.The restaurant is located along Ote-dori, just a 14-minute walk from Imabari Station, tucked away from the main Imabari street. It features a luxurious space with only 4 counter seats.The chef, Yusuke Shinoda, is known for his innovative dishes crafted from local Ehime ingredients.The seafood is sourced from the popular fisherman Junichi Fujimoto, who meticulously manages everything from blood removal to temperature control. Even the vegetables are harvested at the perfect timing. The chef expresses umami through simple combinations of ingredients.Here are the dishes I enjoyed that day, along with some thoughts:"Lemon Soda""Myoga Rice Porridge" Light yet packed with umami."Hamo Dashi Soup with Kuzukiri" Kuzukiri is often enjoyed with sweetness, but it becomes even more delicious when paired with the umami of hamo dashi.Sashimi: "Kisu""Hamo" Two types: hamo with bones removed and boneless fillets."Marinated Managatsuo" With nori, myoga, and shio-koji."Chilled Fried Eggplant with Shrimp" A warm and elegant flavor that is delightful."Charcoal-Grilled Sweetfish from Kamo River, Saijo City, with Sweet Pickled Green Plums""Nanban-zuke of Tenjiku-dai with Cucumber" The specialty Tenjiku-dai is served as nanban-zuke."Salt-Baked Blue Crab" This was the chef's first attempt, and it was also my first experience with salt-baked blue crab."Rice Cooked with Peppers and Tiny Fish" Using California Wonder peppers."Pickles""Okra Soup" With hamo dashi."Warabi Mochi"I had a wonderful time and would love to visit again. It was a great meal. Less