Shinoda Imabari

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

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! Less

Shinoda is a Japanese restaurant that embodies the rich nature of Imabari, Ehime, and a deep respect for its producers in every dish.They prepare seasonal seafood from the Seto Inland Sea and Bungo Channel, using the freshest ingredients from Ehime, ensuring each dish is served at its best.The unwavering trust established with fishermen and producers allows them to source exceptional ingredients. Their remarkable skills and the heartfelt dedication infused in each dish left a lasting impression.Honestly, I thought that once I visited Ehime, I would be satisfied and wouldn’t return for a while. I apologize for that.However, my expectations were completely overturned! Not only was the food delicious, but the warmth of the staff and the comfortable atmosphere also gave me a reason to return to Ehime. I want to make the trip to Ehime again. This unforgettable Japanese restaurant truly made me feel that way. Less

On the second day of my trip to Ehime, I visited this restaurant, Shinoda, for the first time! It's well-known for serving fish from fisherman Junichi Fujimoto, and it was on my must-visit list. I made a reservation through OMAKASE.■ The Tabelog Award 2026 Bronze Winner ■ Selected as one of the Top 100 Japanese Restaurants in the WEST by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.13*Location: 2-2-4 Matsumoto-cho, Imabari City, Ehime Prefecture *Transportation: 15-minute walk from JR Imabari StationWhat I had: *Ume syrup soda *Cheers with draft beer ● Boiled shirasu (whitebait) from Fujimoto-san The saltiness was outstanding.● Soup with hamo (pike eel) broth and seasonal vegetables *Taiwanese tea Soy sauce, wasabi, sudachi, salt Sashimi: ● Sashimi of Kijihata (Japanese rockfish) ● Sashimi of hamo, boneless ● Hamo grilled with a gas burner after being deboned ● Hamo roe jelly, including swim bladder and intestines ● Returning bonito *Draft beer ● Grilled sweetfish with salt and green plums The lively sweetfish was carefully grilled over charcoal after being taken from the tank.● Fried eggplant with broth and oboro (shredded egg) ● Octopus, cucumber, and tomato Quickly blanched and chilled in cold water to maintain texture.● Salt-baked sea bream ● Rice to finish: - Gold Rush corn rice - Pickles - Soup ● Kudzu noodles My impressions: What stood out the most was the hamo! I got to enjoy it in various preparations.Also, the grilled sweetfish was delicious! They grilled the lively sweetfish over charcoal, and it was fantastic!At lunch, there were only four counter seats, and when the chef asked where everyone was from, it turned out they were all from Tokyo! I definitely want to visit this place again! It was a great meal!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future! Thank you for your encouragement! Less

I visited Shinoda, a Japanese restaurant in Imabari, Ehime, which I had wanted to try for a while.This time, I enjoyed an omakase course centered around seafood from the Setouchi region.Starting with shirasu (whitebait), what impressed me the most was the series of dishes that maximized the quality of the ingredients themselves.It was fascinating to see the fish swimming in a glass bowl right in front of me before the cooking began.The sashimi was prepared differently depending on the type of fish, keeping it simple without unnecessary embellishments.This allowed the freshness, texture, and umami of the fish to shine through directly.Small fish were grilled whole from head to tail, and the squid and octopus were also prepared simply to highlight their natural flavors.The octopus, in particular, was remarkable—not only for its visual impact but also for the way its umami spread with each bite.One dish that left a lasting impression was the salt-baked sea bream.When the salt crust was broken open, it revealed the sea bream along with plenty of wakame (seaweed).The fluffy sea bream combined beautifully with the fresh scent of the wakame, creating a delicious dish.It felt like the cooking consistently focused on how to bring out the natural flavors of the ingredients rather than adding flashy seasonings.The finale was corn rice cooked in a clay pot.As soon as the lid was lifted, I was greeted by a sea of corn.The sweetness of the rice combined with the natural sweetness of the corn made for a simple yet memorable dish.Through the meal, I felt that this was not just about presenting high-end ingredients in Japanese cuisine,but rather about how to serve the local Imabari and Setouchi ingredients in the most delicious way.With only a few seats available and the cooking happening right in front of me, I could enjoy not just the food but also the live experience.This is Japanese cuisine that faces the land, seasons, and ingredients head-on, without flashy presentations or excessive seasoning.Although it’s not exactly close from Osaka,this restaurant made me feel that there is a reason to come all the way to Imabari to eat.I would love to visit again in a different season.It was a great meal! Less

A famous restaurant that I hadn't visited in a long time. I was very impressed this time, whether it was due to my health or a change in my preferences.The tea served at the beginning was delicious—actually, all the teas were great. I particularly enjoyed the Taiwanese tea I ordered first, as it complemented the dishes perfectly.I love the shirasu (whitebait) from Mr. Fujimoto, so I couldn't resist ordering more.The soup was made with pure vegetables from Mihara, and it was wonderfully plump.After seeing the lively sweetfish, I felt energized, and then I enjoyed the sashimi. The conger eel was prepared without the backbone, and it was finished with a torch after being grilled over charcoal. This method seemed to enhance the flavor, as it was surprisingly delicious without any gas odor. The Ainanshima horse mackerel was also consistently good, even on the second day.The oboro eggplant may not be a branded variety, but it was tasty. I almost drank all of it!The sweetfish was delicious and beautiful. There was no flaw, even down to the green plums. I intended to eat one, but before I knew it, I had devoured two.The head of the managatsuo (mackerel) was deep-fried, and it was entirely edible. It was surprisingly delicious and adorable.Since I had eaten octopus the day before, they kindly substituted it with oysters from Hakata. The oysters were not just salty; they had a clear flavor despite being on the saltier side.The salt-baked managatsuo was not just for show; it was an astonishing dish that prevented drying out. I had never tasted such a plump grilled fish before. Although there was no special occasion, it felt celebratory. I would have liked to try the sea bream I had originally planned to order, but this dish offered a refreshing taste.The Gold Rush corn rice was mixed in just before serving, giving it a crisp texture. It could rival Hagoromo Foods. While it became a bit softer after the second serving, it created a wonderful harmony. I was able to take home the leftover rice after eating three bowls. The pickles and soup were also delicious, especially the myoga pickles, which I wanted to take home.I finished with kudzu noodles made from Ehime kinako (roasted soybean flour).I was also able to take home a towel, which is a must-have when you think of Imabari. Less

Imabari is truly a wonderful place! It boasts amazing seafood, delicious Japanese sake, and skilled chefs. This experience was exceptional, and I encountered the most perfect sea bream of my life. The exquisite sea bream from the Seto Inland Sea, caught by the famous fisherman Junichi Fujimoto, was transformed into an extraordinary dish by the chef's skillful preparation. In addition to the sea bream, I also enjoyed a giant tiger pufferfish. The final dish, pufferfish kamameshi (rice cooked in a pot), was incredibly delicious! Moreover, the slowly cooked skipjack tuna was unforgettable with its tender texture and aroma. Less