Akakichi Imabari

On my last day in Ehime, I visited Aka Kichi for lunch for the first time. It took about 1.5 hours by car from Matsuyama, passing through the Shimanami Kaido to Hakata Island. The restaurant is small, with only about five seats, and it offered a luxurious experience with a series of unique dishes centered around white fish.The meal started with a delicate jelly made from hamo (pike eel) eggs. The deep-fried tengijikadai (sweetlip) was fragrant all the way to the bones, and the three-vinegar dish of tachiuo (beltfish) had an irresistible fluffy texture. The grilled anago (conger eel) was incredibly rich in flavor, while the grilled skin of the shiro-amadai (white sweetfish) was impressively crispy. The simmered abalone was tender, and the sashimi of shiro-amadai, thinly sliced kijihata (grouper), and kijihata prepared in a Chinese style allowed me to savor the fish in various cooking methods.The nigiri started with swordtip squid, followed by tai (sea bream), houbou (boar fish), kisu (whiting), and eight pieces of tengijikadai, along with shiro-amadai, managatsuo (mackerel), oudo shrimp, akau (red sea urchin), and anago. This restaurant is a rare find where you can encounter unique white fish that you can only taste locally, and despite being my first visit, I left feeling highly satisfied. Less

This restaurant is located on Hakata Island along the Shimanami Kaido in Imabari City.I made a reservation for a weekend lunch and was looking forward to it.Of course, it was fully booked.The course was priced at JPY 27,500, tax included.We also ordered some non-alcoholic drinks.☆ Appetizer: Vinegar-marinated soybeans ☆ Simmered conger eel jelly ☆ Fried red sea bream ☆ Anago (conger eel) ☆ Fried Japanese pufferfish with salt koji ☆ Swordfish with vinegar sauce ☆ White sea bream ☆ Octopus ☆ Stone bream ☆ Seared pufferfish ☆ Steamed grouper with Chinese-style seasoning ~ Sushi ~ ☆ Salted squid with sudachi ☆ Sweetfish ☆ Kombu-marinated red sea bream ☆ Mackerel ☆ Pressed sushi with horse mackerel ☆ Kuruma shrimp ☆ Red sea urchin ☆ Egg ☆ Dessert: Ice cream At the beginning, I was shown the fish we would be enjoying, which made me excited.Before the sushi, we had various dishes, and the sushi was delicious, leaving me very satisfied.It was a great meal. Less

I drove along the Shimanami Kaido and arrived at this unique place, about 10 minutes from the Hakata IC exit, for my long-awaited first visit, collaborating with a legendary fisherman representing Ehime.✅ Appetizers...Vinegar Soybeans...✅ Dishes...Simmered Hamo (pike eel)Deep-fried Tenjiku Tai (red sea bream)...The deep-fried fish from Fujimoto-san is small but has a firm texture and is delicious.Grilled Anago (conger eel) with wasabi and salt...The skin is crispy while the flesh is tender.Deep-fried Fugu (pufferfish)...The salt koji enhances the umami of the fugu.Sliced Tachiuo (beltfish) with three vinegar sauce...The fluffy tachiuo pairs well with the three vinegar sauce, making it a perfect follow-up after the deep-fried fugu.Grilled Shiro-Ama Tai (sweet sea bream)...You can really taste the sweetness of the sweet sea bream, and the rare grilling is just perfect.Boiled Octopus with ponzu, wasabi, soy sauce, and salt...A simple way to enjoy the essence of the octopus itself.Sashimi of Ishidai (stonefish)...Fresh and rich in flavor with every bite.Seared Fugu...Transforms from the deep-fried version into something completely different, and it’s also excellent.Steamed Kijihata (Japanese seabass) with a creative twist.✅ Sushi...Salted Sumi Ika (cuttlefish) with sudachiKisu (Japanese whiting)Tenjiku Tai layered with kombuManagatsuo (Japanese mackerel)Shiro-Ama TaiPressed Sushi with Aji (horse mackerel)Large-sized Kuruma Ebi (sweet shrimp)...✅ Dishes...Hamo SoupDeep-fried Kuruma Ebi Heads...✅ Sushi...Red Uni (sea urchin)✅ Tamago (egg)✅ Dessert...Milk Ice Cream with Hakata SaltThe Setouchi fish that can only be enjoyed here is beautifully presented and delicious. Fisherman Fujimoto-san prepares the fish with utmost care, and Chef Akase creates simple yet innovative dishes and sushi. It’s worth taking the time to visit Imabari! Chef Akase is very approachable, and it was a delightful dining experience. Thank you, Fujimoto-san. It was a great meal, Chef Akase! Less

I finally visited my long-awaited restaurant! ✨The chef's explanations and the staff's hospitality were simply outstanding! ✨As for the fish, we had white sweet sea bream and akou (kijihata). The ability to bring out the pure flavors of these transparent white fish without any off-tastes is truly impressive, especially for those coming from the city! The chef's dedication to the sharpening stones and the craft of the knife is, as he himself mentioned, almost obsessive! Listening to the detailed explanations and insights about each ingredient was a valuable experience, and I would highly recommend this place to anyone who appreciates quality.And let's not forget the rice! The grains were perfectly distinct and had an incredible texture—it's the kind of place that could change someone's life! ✨Personally, I found the tamagoyaki (Japanese omelet) that was served at the end, along with the egg over rice, and the dessert ice cream topped with coarse salt and ultra-premium whiskey, to be of a level that could be served to state guests!I want to earn enough money to visit every year! Less

Aka Kichi: A Sushi Masterpiece in Ehime with Unmatched FreshnessThis renowned sushi restaurant showcases the finest local ingredients from Ehime, reflecting the chef's strong commitment and passion in every detail. As a reservation-only establishment, it attracts food enthusiasts from all over the country, making it a representative gem of Shikoku.♦︎ A Space that Directly Communicates the Chef's Passion and Dedication ── The interior consists solely of counter seating, creating a special atmosphere filled with a dignified air. The chef's unwavering dedication to ingredient exploration enhances the restaurant's charm. While you can feel the chef's overwhelming energy, there is also meticulous attention to detail, allowing you to focus deeply on the dishes throughout your meal.♦︎ The Menu We Enjoyed ── - Shirasu (Whitebait) - Fried Sakura Shrimp - Grilled Anago (Conger Eel) - Swordfish with Three Vinegar Sauce - Fried Okose - Sashimi: - Ishidai (Stone Bream) - Managatsuo (Greater Amberjack) - Grilled Isaki (Chicken Grunt) - Saki Ika (Squid) - Tenjiku Tai (Red Sea Bream) - Kisu (Japanese Whiting) - Ishidai (Stone Bream) - Managatsuo (Greater Amberjack) - Isaki (Chicken Grunt) - Kijihata (Japanese Sea Bass) ♦︎ The Potential of the Ingredients and Overall Impressions ── From sourcing to preparation, there is no compromise, and the dishes convey the essence of the ingredients directly. The sharp sushi rice and exquisite toppings create a remarkable harmony, boasting a unique precision. Fujimoto's fish is now available in Tokyo and nationwide, but the difference in freshness is astonishing. This is truly an experience that cannot be replicated elsewhere. Especially the transition to the nigiri in the latter half was perfect, leaving a strong impression with each piece—a wonderful composition. Aka Kichi is a supreme establishment that Ehime proudly presents to the world, where you can encounter exquisite sushi and the chef's passionate craftsmanship. I will definitely return. Less

This restaurant is a bit of a journey, requiring a taxi ride from Matsuyama Station or Imabari Station, and it’s truly in the middle of nowhere! The course menu features an impressive variety of white fish, with the sushi rice being slightly sweet to complement the fish. Despite the abundance of white fish, it never gets boring, and I was pleasantly surprised by how light I felt after finishing my meal. The grilled dishes had an incredibly fluffy texture, and the nigiri offered a delightful bounce and chewiness, showcasing unique flavors that can only be found here. The simmered dishes were particularly moving, and I personally enjoyed the tamago (egg). It was a fun lunch with a special guest as well. I would love to return once the auberge is established. Less

I visited the sushi restaurant "Aka Kichi" located in Imabari City, Ehime Prefecture! This establishment has received the THE TABELOG AWARD BRONZE.I made a reservation for the OMAKASE about a month and a half ago. This is my first visit in about a year and a half since my last trip in 2024. I traveled all the way to Hakata Island to enjoy the finest fish from the legendary fisherman Junichi Fujimoto.At the start, I was shown the fish of the day, and indeed, the eyes of the fish were vibrant, as if they were still alive.The quality of the ingredients here is truly unique and on another level, offering flavors that can only be experienced at this restaurant. The chef's stories were enjoyable, and I had a wonderful time.【Dishes I enjoyed that day】- Appetizer- Vinegared Mackerel- Fried Fugu- Anago (Conger Eel)- Soup with Scorpaenidae- Isaki (Snapper)- Fugu Sashimi- Fugu Soft Roe- Tai (Sea Bream)- Sawara (Spanish Mackerel)- Kijihata (Banded Sea Bream) Chinese Style- Sumiika (Cuttlefish)- Aoriika (Bigfin Reef Squid)- Isaki (Snapper)- Shiro Amadai (White Sweetfish)- Kibi Karei (Flatfish)- Nagoya Fugu Soup- Ishidai (Striped Beakfish)- Tai (Sea Bream)- Shima Aji (Striped Jack)- Kawahagi (Thread-sail Filefish)- Murasaki Uni (Purple Sea Urchin)- Anago (Conger Eel)- Tamagoyaki (Japanese Omelette)- Dessert (with a splash of whiskey)The portion sizes were incredible. It's a mysterious sushi restaurant where the absence of tuna doesn't leave any sense of discomfort or lack. I heard that they will be relocating to an auberge, so this may be my last visit to this location, but I definitely want to continue coming back after the move.It was a great meal! Less

I had heard rumors about this place for a while, and my long-awaited first visit exceeded all my expectations.What surprised me the most was the incredibly thick anago (conger eel). Not only was its appearance striking, but the intense umami that melted in my mouth was astonishing. Additionally, the variety of Aramasa sake was impressive. I never expected to encounter such rare sake in this location.The quality of the dishes was exceptional, and combined with the chef's entertaining personality, I felt completely relaxed and enjoyed myself as if I had been there many times before. From start to finish, I can confidently say that everything was delicious, making it the best first visit I could have hoped for. Less