Dogo Kaishu (道後 海舟) Matsuyama

Tonight, I visited a Michelin one-star Japanese restaurant in Matsuyama, Ehime Prefecture, that truly excites the senses.The counter is made of Kumamoto tatami, creating a warm and traditional atmosphere.The owner, Mr. Hanjou Sakamoto, is the second generation of this establishment. He has a rugged appearance with a scruffy beard, but I was amazed by the freshness of the seafood from the Seto Inland Sea that we got to enjoy! We started with a toast with champagne and a non-alcoholic drink. 1. Appetizer - Soft-shell crab from Sakurai, Imabari, served with new rice.2. Soup - Steamed conger eel from the fishing master Fujimoto in the Kurushima Strait, prepared with a delicate broth.3. Sashimi - Freshly caught fish from Ainanshi: - Kinmedai (red bream), Isaki (grunt), Aji (horse mackerel), and Octopus. - Large eel from Imabari waters. - Shabu-shabu of the beautifully prepared Onikozue from Hojo waters, served with lemon soy sauce, wasabi, Seto Inland sea salt, and sudachi.4. Main Dish - Natural soft-shelled turtle raised in the clear streams of Shikoku Karst, winter melon from Oda Town, and green yuzu.5. Fried Dish - Fried Managatsuo (mackerel) from the Kurushima Strait, served with local fruits, aged sweet potatoes, sansho sauce, and sansho salt.6. Noodles - Somen noodles made with natural sea bream broth from Fujimoto, two-year aged somen, homemade yuzu pepper, and premium seaweed from Mikuni.7. Rice - Award-winning new rice from Uwajima, served with boiled flowers, tempura rice with freshly caught small shrimp from Fujimoto, dashi chazuke with pickles, barley miso soup from Kajita Shoten in Ozu City, and local chives fried in Matsuyama.8. Desserts - Fresh ice cream made from figs from Kuwahara area, and water sourced from the ultra-soft water of Yanagidani Village in Kuishi Highland.With each enchanting seafood dish served one after another, I was filled with excitement and surprise.The conger eel prepared by the fishing master Fujimoto, delicately steamed for six hours at 80°C, produced a bold and flavorful broth that overflowed with umami.Every dish was boldly prepared, leaving nothing to be desired. I fell in love with this restaurant all over again! ❤️❤️❤️It was a great meal! Less

I finally had the chance to visit my long-awaited destination, Dogo Kaishu. I enjoyed a course meal centered around ingredients from Ehime.For drinks, I chose local sake from Ehime, specifically Gagiya and Yamada Nishiki. They paired wonderfully with the dishes, allowing me to savor the flavors of Ehime alongside local beverages.The sashimi was prepared by Mr. Fujimoto, featuring fish that was carefully handled. I enjoyed it with sudachi citrus, salt, and wasabi for a refreshing taste, and also tried it with a new onion sauce and lemon soy sauce. Each way of enjoying it was delicious, and I could truly appreciate the flavor of the fish.From the very first dish, the meal left a lasting impression. The conger eel was large and had a firm texture, and I believe it was the best conger eel I’ve ever had.The sashimi octopus was also substantial and had a delightful chewiness. With each bite, I could taste its sweetness, making it incredibly enjoyable.The fried bonito was a dish that highlighted the natural sweetness of the fish. Paired with grilled eggplant and seasonal fruits from Ehime, it was light and refreshing. The fruits were sweet and very delicious as well.The somen noodles had a remarkable aroma of seaweed, and the flavor spread in my mouth the moment I took a bite. I finished them in no time.For the final rice dish, I had anago (conger eel) tempura over rice made with rice from Uwajima. I first enjoyed it plain, and for the second serving, I poured dashi broth over it to make a delightful ochazuke (rice in broth). It was delicious until the very last bite.Additionally, I received some rice as an onigiri (rice ball) to take home. I was thrilled to be able to enjoy such delicious rice again at home!This course allowed me to savor the seasonal ingredients of Ehime, with each dish prepared with care. Less

Dogo Kaishu is an authentic Japanese restaurant located near Dogo Onsen.**Appetizer** Sliced conger eel from Mr. Fujimoto in Kurushima Strait, prepared with a special technique. Steamed conger eel broth, steamed at 80 degrees for 6 hours.**Sashimi** Freshly caught red sea bream from Imabari City, Locally caught horse mackerel from Takahama Town, Directly sourced giant grouper from Ainanshi, Large eel from off the coast of Imabari. Served with lemon soy sauce, wasabi from Motoyama, Setouchi sea salt, and sudachi.**Main Dish** Naturally caught sweetfish, dried overnight and prepared with rice steaming, Caught by my father in a traditional fishing method. From the pristine Menkawa River, known for its clean waters.**Chilled Dish** Chilled chawanmushi (savory egg custard) made with naturally grown soft-shelled turtle from the Shikoku Karst's clear streams, White okra from Kitaoka Farm, and blue shiso.**Fried Dish** Fried saury from Niihama, prepared with a special technique, served with a sansho pepper sauce. Green lemon from Nakajima, sweet long pepper from Saijo, and sansho salt.**Noodles** Somen noodles made with natural sea bream broth from Mr. Morimoto, Two-year aged somen, homemade yuzu pepper, and premium nori from Mikuniya.**Rice** Award-winning rice "Himenorin" grown by Mr. Tadariki in Uwacho. Freshly cooked corn butter rice from Toyon City in a clay pot. Matsuyama long eggplant and freshly boiled shirasu (whitebait) from Matsumae Town, served in a New Year style. Barley miso soup from Kajita Shoten in Ozu City, with local garlic chives and Matsuyama fried tofu.**Dessert** Freshly made ice cream from melons grown in Saijo City.Every dish, especially the fish and broth, was truly delicious. The cuisine highlights the quality of ingredients from Setouchi and Ehime, allowing you to fully appreciate each flavor.The taste and texture of the expertly prepared fish were particularly impressive.However, I found the corn butter rice a bit too soft for my liking, which was a slight disappointment. As for the melon ice cream, it wasn't quite to my taste either.Nonetheless, everything else was absolutely delicious!This restaurant offers a wonderful experience for fish lovers, showcasing plenty of local Ehime ingredients. I would definitely like to visit again when I come back to Matsuyama. Less

A kaiseki restaurant located in the Matsuyama/Dogo Onsen area.I visited on the day of the Obon festival, and luckily managed to secure a reservation about a week in advance (the counter was fully booked, so I reserved a private room).In conclusion, everything was delicious—this place is truly exceptional. It ranks among the best I’ve ever experienced.You can savor the finest ingredients from Ehime Prefecture prepared using the best cooking methods.The menu is as shown in the photos, and everything is genuinely tasty, but personally, I especially loved the anago sashimi and the tai meshi (sea bream rice).I highly recommend it, so please make sure to visit! Less

Dogo Kaishu is my favorite Japanese restaurant in Dogo. It might just be my top choice in Ehime, as my love for the region knows no bounds. With great taste, atmosphere, and prices, it’s beloved by both locals and visitors. However, it has been gradually transforming into a sashimi-focused restaurant lately.I thought summer would make it difficult to showcase their sashimi skills, but I was pleasantly surprised by the quality they maintained during this season. I’m also thrilled that I can enjoy dishes from both Fujimoto and Hamada.And let’s not forget the ayu (sweetfish) that’s unique to summer. The ayu here is exceptional, and it’s said that even a 95-year-old self-proclaimed expert who has been fishing for ayu since 1994 chooses this river. While I prefer the clearer fish from the early season, the summer ayu has a rich flavor and bitterness that pairs perfectly with alcohol. Kanzake (warm sake) is the perfect match.There were many excellent pairings that day, especially since Chef Sakamoto was personally warming the sake for a special occasion. It seems like the season for Noma sake is coming to an end. I want to keep coming back. No, I will keep coming back. Less

This was my first visit to a Japanese restaurant in Matsuyama. I opted for a course at the counter.The fish caught and expertly prepared by Mr. Fujimoto and Mr. Hamada boasted exceptional freshness, with the conger eel, sea bream, and horse mackerel being incredibly delicious—truly some of the best I’ve ever had. Among them, I was particularly impressed by the octopus, which was served in an almost untouched state, showcasing its remarkable freshness. It had a delightful texture, with none of the rubbery chewiness often found in lesser quality octopus, and each bite released the natural sweetness of the seafood. I never knew octopus could be this delicious.Another highlight was the sweetfish. Caught by the chef's father from the upper reaches of the Omogawa River, this massive sweetfish was served whole, from head to tail, bones and fins included. Grilled over charcoal, its flavors were fully enhanced, making it absolutely delicious. The sweetfish rice served at the end was also a revelation, with the wonderful sweetness of the Himenorin rice harmonizing perfectly with the slight bitterness of the sweetfish. It was an unparalleled dining experience.Please refer to the photos for the menu. Less

This was my first visit, and I made a reservation for 18:00.I enjoyed a course at the counter seat.Here’s what was served:**Appetizer** - Freshly caught Hamo (pike eel) from Fujimoto-san, a fisherman from the Kurushima Strait, prepared with a special technique (steamed in sake at 80 degrees for 6 hours, served with a citrus dressing).**Sashimi** - Naturally caught Tai (sea bream) from Fujimoto-san. - Directly sourced from Ainanshi, the following were served: Akahata (red snapper), Meichidai (sweetfish), Aji (horse mackerel), Madako (octopus), and Kensaki Ika (squid). - Large Anago (conger eel) from Imabari.**Grilled Dish** - Charcoal-grilled Ayu (sweetfish) caught by my father just earlier (from the pristine river, Menkawa, in Kumakogen).**Main Dish** - Naturally raised Suppon (soft-shelled turtle) from the clear streams of Shikoku Karst. - Winter melon from Oda.**Fried Dish** - Fried Shiro-Ama-dai (white sweetfish) from Yawatahama, prepared on board. - Water eggplant from Saijo. - Seasonal fruits from Uchiko. (Served with sansho pepper sauce and sansho salt.)**Noodles** - Somen (thin wheat noodles) made with Tai (sea bream) broth from Fujimoto-san. (Using two-year aged somen, homemade yuzu pepper, and premium seaweed from Mikuniya.)**Rice Dish** - Freshly cooked rice from "Himenorin" grown by Tanrikihongan in Uwacho, Seiyo City, served with natural Ayu rice. - Assorted pickles. - Barley miso soup from Kajita Shoten in Ozu City (with local garlic chives and Matsuyama fried tofu).**Dessert** - Freshly made ice cream from blueberries sourced in Futami Town.I truly enjoyed the incredibly fresh fish from Ehime!It was a great meal! ☺︎ Less

We started with a dish featuring conger eel, prepared by fisherman Fujimoto from the Kurushima Strait and Ootori Miyakubo, who skillfully filleted it. The eel was served with a sake-steamed broth and a sprinkle of sudachi, bringing out its rich flavors.For sashimi, we enjoyed naturally caught sea bream, along with wild isaki from Ainanchō, gomasaba, octopus, and squid from Imabari, complemented by lemon soy sauce, hon wasabi, and Setouchi sea salt for a trio of tastes.Next, we had grilled ayu (sweetfish) caught using traditional fishing methods, grilled over charcoal. This luxurious dish came from the clear waters of the Kumakogen town's Menkawa River, served with wild wasabi leaves picked from the riverbank. The strong dish featured natural soft-shelled turtle raised in the clear streams of the Shikoku Karst, paired with winter melon from Oda town, and fried white sweetfish fillet served with a sansho pepper sauce.The noodles were somen made with natural sea bream broth, accompanied by homemade yuzu pepper. For the finale, we enjoyed rice made from "Himenorin" grown in Uwacho, Seiyo city, cooked in a clay pot, served as a rice porridge with broth.For dessert, we had freshly made ice cream from blueberries sourced from Futami town, providing a refreshing tartness that was a perfect finish to the meal. Each dish was accompanied by stories of the ingredients and their producers, showcasing a remarkable dedication to quality. I felt truly satisfied to have visited during this season once again. Less

Dogo Onsen in Matsuyama is famous for Natsume Soseki's "Botchan." I had my first visit to Dogo Kaishu, located here.This time, I had a private reservation at the counter.The host was Mr. A from Kagoshima, who always takes care of me. Thank you as always.The restaurant is very new and has a wonderful, clean atmosphere. The current chef is the second generation and relocated during the COVID period.At first glance, he seemed a bit intimidating, but once we started talking, he was very kind and treated me, a first-time visitor, with warmth. Thanks to him, I was able to enjoy a very comfortable experience.On this day, I had: Fresh Shirasu from Fujimoto-sanNieda FlowerSoupFujimoto-san's nerve-tightened, steamed conger eel broth, steamed at 80 degrees for 6 hours.SashimiFujimoto-san's nerve-tightened, natural sea bream, directly shipped from Ainanchō, along with natural grouper, natural isaki, fried fish, and maaji, and large anago from Imabari.GrilledNatural sweetfish caught by my father, grilled over charcoal, from the best clear stream in Kumakogen Town, "Nishi River," served with wild wasabi.FriedFried white sweetfish, nerve-tightened on board, directly shipped from Ainanchō, with a sansho pepper sauce, along with silky eggplant from Saijo and loquats from Gogo Island, and plums and white peaches from Uchiko Town.NoodlesFujimoto-san's nerve-tightened, natural sea bream broth somen, two-year aged somen, with homemade yuzu pepper and premium seaweed from Mikuni.RiceRice "Himenorin" grown by Tanrikuhongan in Uwacho, Seiyo City.Clay pot-cooked, fresh sweetfish rice, served with dashi chazuke.Natural soft-shelled turtle rice porridge, raised in the clear streams of Shikoku Karst, with a side of pickles.Barley miso soup from Kajita Shoten in Ozu City, with local garlic chives and Matsuyama fried tofu.DessertFreshly made ice cream from blueberries in Futami Town.Every dish was astonishingly delicious, showcasing a delicate touch in every aspect.I was able to experience the "true taste of fish" using plenty of Fujimoto-san's nerve-tightened fish, which has now become famous nationwide. While you can find Fujimoto-san's fish in various restaurants across the country, the quality here is on a completely different level!It seems that the best fish caught by Fujimoto-san is first sent to this restaurant, similar to the cases at Sasu in Shizuoka.Even small fish like shirasu are uniquely prepared right after being caught. The first dish, a bowl of fresh shirasu, was transparent and light green, and it was incredibly delicious, truly surprising.The sweetfish, which is essential for this season, was caught by the chef's father and his friends. Although they were large for this time of year, the chef skillfully removed the bones, allowing us to enjoy the natural flavors and bitterness of the sweetfish. The removed bones were deep-fried, making a crispy snack. Eating sweetfish this way is definitely more enjoyable than biting into them whole.Every dish was made with exceptional ingredients and meticulous effort. While I am thrilled to have found such a place, I can't help but feel troubled as my list of must-visit restaurants continues to grow.I will definitely come back! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Japanese Cuisine WEST 100 Best Restaurants 2025 ◆Crowd Level◆ I made a reservation before visiting.◆Parking◆ None◆Duration of Stay◆ About 3 hours◆Cuisine◆ Dinner Course◆Comment◆ If you’re looking for the best restaurant in Ehime right now, this is the place. You can enjoy fish from fisherman Fujimoto.Pairing delicious food with hot sake is a must. If you visit, please be sure to order the hot sake pairing. On this day, we also had hot sake from Hi no Tori (Aramasa).Enjoying hot sake while snacking in a hot spring area is simply the best.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

You can enjoy exceptional fish that you can only taste here in Ehime Prefecture.I realized that the way fish is prepared completely changes its texture, flavor, and aroma. It was quite an experience.Today, the sweetfish bone crackers were delightful. The bitterness and umami of the sweetfish paired perfectly with the Japanese sake.The conger eel soup was surprising with its large pieces of eel. One was deboned, while the other was simply cut with bones intact. Each had a different flavor, which was interesting. The broth was rich with the essence of the eel and absolutely delicious.The large conger eel from the waters off Imabari was, as always, incredibly tasty. I love its firm texture, sweetness, and unique quality.For the final rice dish, the corn butter rice was almost entirely corn, and the sweetness was wonderful. The soft-shelled turtle porridge was even better than at specialized turtle restaurants. The way the egg was incorporated was smooth and beautiful. I was completely satisfied.Whenever I come to Matsuyama, it seems I can’t do without Dogo Kaishu.This is a meal you can’t get in Tokyo, no matter how much you spend. It truly feels luxurious. It was a great meal! Less

On this day, I visited Dogo Kaishu, located just 2 minutes from Dogo Onsen Station.This is one of my favorite spots in Dogo! ~Tonight's Dishes~◇ Appetizer: Hamo (pike eel) prepared by fisherman Fujimoto from Kurushima Strait, served with a sake-steamed broth made from hamo that was steamed for 6 hours at 80 degrees, garnished with yuzu.◇ Sashimi: Fujimoto's natural sea bream, directly sourced from Ainan Town, along with other fresh catches like the large-mouthed bass, isaki, gomasaba, and octopus, served with lemon soy sauce, wasabi, fresh sudachi, and Setouchi sea salt, plus anago (conger eel) from Imabari.◇ Grilled: Charcoal-grilled ayu (sweetfish) caught by my father, from the pristine river of Kumakogen Town, served with wild wasabi.◇ Fried: Fried white sweetfish, freshly caught and prepared by Hamada from Ainan Town, served with a sansho pepper sauce, along with silky eggplant from Saijo, loquat from Gokojima, and plums and white peaches from Uchiko Town.◇ Noodles: Somen noodles in natural sea bream broth, made from two-year aged somen, served with homemade yuzu pepper and premium seaweed from Mikuniya.◇ Rice: Rice "Himenorin" grown by Tanrikihongan in Uwacho, Seiyo City, served with corn butter rice, natural soft-shelled turtle porridge from the clear streams of Shikoku Karst, and a side of pickles, along with barley miso soup from Kajita Shoten in Ozu City, chives, and Matsuyama fried tofu.◇ Dessert: Freshly made ice cream from melons sourced from Uchiko Town.Of course, I enjoyed some drinks as well..."Ishizuchi Ai" (๑•̀ㅂ•́)و✧--------------------------------------------------------------------------~Tonight's Dishes~ ◇ Appetizer: Hamo with yuzu broth, garnished with yuzu.➽ You can tell the skill of the chef by the sound of the knife cutting the bones! ☆◇ Sashimi: ◉ Natural sea bream➽ Is it the season for straw hats? ☆◉ Isaki ➽ It feels like summer! ◉ Gomasaba ➽ A delightful presentation.◉ Octopus ➽ Quite delicious (๑>◡ Less

My first visit to Dogo Onsen was a culinary delight. I made a reservation to enjoy some delicious local cuisine.The restaurant focuses on local ingredients, showcasing the blessings of the sea, mountains, and rivers through carefully crafted and delicate dishes. You can really feel the effort that goes into each preparation.The charcoal-grilled Isaki (Japanese grunt) was exceptional, and the Ayu (sweetfish) had a unique fluffy texture I had never experienced before.Every dish I enjoyed at the counter was truly moving. I had a wonderful time chatting with the chef and other guests. Less

Just a 3-minute walk from Dogo Onsen Station, I visited the renowned Japanese restaurant "Dogo Kaishu," which has received the BRONZE AWARD as one of Japan's top 100 Japanese cuisine establishments.I made a reservation through Table Check and arrived on Sunday at 6 PM.【Counter】I ordered the JPY 22,000 course.Chef Noriyuki Sakamoto's dishes are truly remarkable! Not only are they delicious, but the portions are generous and impressive, leaving me in awe.From the very first dish, I was captivated! Mr. Fujimoto's conger eel was surprisingly large, delicious, and satisfying.The sashimi is served in four rounds, unlike the typical presentation in Tokyo or Kansai. The fish from Mr. Fujimoto was not only tasty but also abundant, providing an incredible sense of satisfaction.The wild sweetfish and wild soft-shelled turtle were both outstanding.After the fried dishes and noodles, the finishing touch was the sweetfish rice. It was unbelievably delicious! I had three servings, including the chazuke (tea over rice). I also enjoyed two bowls of soft-shelled turtle porridge.I savored every bite until the end.【Today's Menu】① Appetizer ・Conger eel steamed in sake from fishermen in the Kurushima Strait, with a refreshing citrus sauce.② Sashimi ・Mr. Fujimoto's naturally caught sea bream ・Naturally caught flounder from Imabari City ・Naturally caught amberjack from Hamada, Ainan Town, grilled ・Fried octopus from Hamada, Ainan Town ・Grilled large hole fish from off the coast of Imabari Served with lemon soy sauce, fresh wasabi, new citrus, and Setouchi salt.③ Grilled ・Naturally caught sweetfish, grilled over charcoal, caught by my father in the pristine river of Kumakogen Town Foraged wild herbs from the river ・Fish bone crackers.④ Strong Dish ・Naturally caught soft-shelled turtle raised in the clear streams of Shikoku Karst Winter melon from Oda Town.⑤ Fried ・Fried white sweetfish from Hamada, Ainan Town, caught on board Served with sansho pepper sauce, eggplant from Saijo, and plums from Uchiko Town And white mulberry from Awaji Island.⑥ Noodles ・Somen noodles in broth made from Mr. Fujimoto's naturally caught sea bream Two-year aged somen, homemade yuzu pepper Premium seaweed from Mikuniya.⑦ Rice ・"Himenorin" rice grown by Mr. Chikara Mita from Uwajima City Clay pot-cooked sweetfish rice with seasonal pickles ・Soft-shelled turtle porridge raised in the clear streams of Shikoku Karst ・Barley miso soup with chives from Kajita Shoten in Ozu City.⑧ Dessert ・Freshly made ice cream from melons grown in Uchiko Town.The water served is ultra-soft water from Yanagidani Village in Kumakogen Town. Less

【Order】20,000 JPY CourseJunmai Daiginjo Sake 180ml - 4,200 JPY4 glasses of orange juice Total per person: 27,000 JPY【Taste Review】This restaurant truly embodies Japanese cuisine, maximizing the flavors of Ehime's ingredients.○ Hamo (Pike Conger)The hamo was fluffy, tender, and had a refined taste, with a broth that was clearly the result of 6 hours of steaming.○ SashimiThe sea bream was firm and delicious, but served lukewarm, which didn’t quite meet my expectations.On the other hand, I tried the large-mouthed bass for the first time. It had a nice bounce without being too tough, and with each bite, a delicate sweetness and umami spread across my palate—it was incredibly delicious. The fat content was just right, leaving a refreshing aftertaste that made me want to eat more, especially with the lemon soy sauce.The anago (conger eel) has been surprising me lately with its various aspects across the country. I can’t quite explain how it achieves such deliciousness, but it’s a must-try.○ Fried Sawara (Spanish Mackerel) with Nerve-Ending TechniqueThe cooking was perfect, with a crispy coating and a fluffy interior, allowing the flavor of the sawara to shine through 100%. It was artistic. The accompanying citrus was tasty, though not quite to my preference. It cleared my palate and served its purpose well.【Service】Good.Also, I appreciated that the menu included many names.【Overall Impression】There was a booklet on the table explaining the nerve-ending technique, which described it as "a single strike to the head of the fish caught." I found that quite amusing.Overall, this course allowed me to savor the best ingredients from Ehime in their prime, reflecting the aesthetic of subtraction typical of Japanese cuisine. The orange juice was surprisingly delicious, and I ended up drinking quite a bit. I think it’s quite cost-effective that I could enjoy all this food and drink for under 30,000 JPY.The wording on the website is quite intense, so I highly recommend checking it out before you go. Here’s a brief excerpt:"While it may sound exaggerated, we are determined to represent the 'food' of this city at the gateway of Ehime, Dogo. ~ We aim to make Ehime a city we can be even prouder of."I’d love to visit again during the fugu (pufferfish) season.It was a great meal! U・x・U Less

Noteworthy local ingredients are sourced here. However, due to the recent typhoon, there are no fresh catches available today. The sources of the ingredients and the menu items are listed, so I will keep the explanations brief. In addition to the 8 counter seats, there are 2 private rooms. Service is efficient, with a turnaround time of about 2 hours. For drinks, I ordered the Bearing. There is a sufficient variety and quantity for each dish. Additionally, they offer a wide range of temperatures, from chilled sake to warmed sake. A unique option is the local Ehime-produced rum soda and the dessert, Shinsei Hi no Tori served warm. This approach adds an element of surprise. Less

The seafood from the Setouchi region is truly delicious. Today’s fish was exceptionally tasty. I also got to see a lovely lady I hadn’t met in a while, and the Kanzake was delightful.By the way, while browsing through my posts, I realized this is my 40th visit. I first came here in March 2020, and after 6 years, 3 months, and 4 days (2287 days), I’ve made it to 40 visits, averaging about once every 57.2 days. I’d like to come about once every five weeks, but it seems more like every two months. I need to make my next reservation soon. I’m looking forward to more delicious fish and drinks! Less

I visited "Dogo Kaishu," located about a 3-minute walk from Dogo Onsen Station.This renowned restaurant elevates the rich seafood of the Setouchi and Uwajima seas, along with the finest ingredients from the mountains and rivers nurtured by nature, through the chef's exceptional sensibility.A luxurious space that operates on a reservation-only basis, it attracts food enthusiasts from all over the country, making it a pinnacle of Japanese cuisine that Ehime proudly presents.♦︎ A special space where the warmth of wood harmonizes with refined traditional beauty ── The interior is filled with a refreshing scent of wood, beautifully arranged counters, and exquisite Tobe pottery, creating a dignified yet warm atmosphere.The chef passionately and sincerely showcases the wonderful ingredients of Ehime right before your eyes.While you feel a pleasant sense of excitement, the attentive service allows you to relax and deeply focus on each dish.♦︎ The menu we enjoyed ── 【Appetizer】 - Freshly caught Hamo (pike eel) from the Seto Inland Sea, prepared by fisherman Fujimoto, with bones removed - Hamo steamed in sake for 6 hours at 80 years old, served with a blue yuzu sauce - Freshly delivered from Ainanshi, the large mouth bass (Oomon Hata) and the striped bass (Kijihata) - Freshly caught from the waters off Hojo, the scorpion fish (Okose), squid (Kensaki Ika), and shrimp (Yoriebi) - Freshly caught Sawara (Spanish mackerel) from Niihama, and large anago (conger eel) from Imabari, served with lemon soy sauce, wasabi, fresh sudachi, and Setouchi salt 【Sashimi】 - Steamed sweet sea bream rice from Ainanshi, prepared by fisherman Hamada - Sweet sea bream sauce with fresh peas, edamame, and ginkgo nuts from Oda 【Grilled】 - Charcoal-grilled wild ayu (sweetfish) caught by Satsuki Oyaji - Wild wasabi picked from the river in the pristine waters of Kumakogen Town 【Noodles】 - Somen noodles in natural sea bream broth from Fujimoto - Two-year aged somen with homemade yuzu pepper and premium seaweed from Mikuniya 【Rice】 - "Himenorin" rice grown by Taniguchi Honkan in Uwacho, Seiyo City - Simmered flower rice, Uwajima sea bream rice style, with egg yolk pickled by Nakaya - Natural soft-shelled turtle porridge from Shikoku Karst, served with seasonal pickles - Barley miso soup from Kajita Shoten in Ozu City, with local chives and Matsuyama fried tofu 【Dessert】 - Freshly made new tea ice cream from Shinmura, Kirin no Mori ♦︎ The potential of the ingredients and overall impressions ── From sourcing to the meticulous preparation of the broth, there is no compromise, and the dishes convey the potential of carefully selected ingredients directly.Within the simple beauty of subtraction, the chef's unique and refined techniques harmonize, boasting unparalleled precision. The flow of the course, woven with small portions, is perfect, and each dish is structured to leave you breathless.If you visit Dogo in Ehime, this is an essential stop to experience exquisite flavors and the warm spirit of craftsmanship.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves of the restaurant. Less

First VisitIn the spring of 2021, I was introduced to this restaurant by the owner during my visit to a unique Italian place in Matsuyama. I made a reservation about a month ago, planning to combine it with a firefly viewing, but unfortunately, due to rain on the day, I decided to just go for drinks instead.I entered at 18:05 (5 minutes late). The interior features a tatami-mat L-shaped counter with about 9 seats. There seem to be private rooms in the back and on the second floor. The kitchen staff consists of the head chef and one apprentice, while the floor staff includes three women, making a total of five people.Here’s what was served:1. 【Soup】Imabari: Mr. Fujimoto: Hamo (pike eel) Broth: 6-hour sake-steamed hamo bones Soup ingredient: Hamo Accompaniment: None Garnish: Green yuzu 2. 【Sashimi-1】 Ainans: Mr. Hamada: Kiji-hanbata (Japanese rockfish) Hojo-oki: Mr. Fujimoto: Tora-uo (Tiger fish), liver + skin + stomach 3. 【Sashimi-2】 Ainans: Mr. Hamada: Kiji-hanbata, Oomonn-hanbata (large striped fish) fried, served with onion sauce 4. 【Sashimi-3】 Hojo-oki: Mr. Fujimoto: Grilled squid stuffed with its own tentacles 5. 【Palate Cleanser】 Pickled eggplant and myoga (Japanese ginger) 6. 【Sashimi-4】 Niihama: Mr. Fujimoto?: Fried Sawara (Spanish mackerel) 7. 【Small Soup】 Imabari: Mr. Fujimoto: Tora-uo bone broth 8. 【Side Dish】 Imabari: Mr. Fujimoto: Fried Yori-ebi (sweet shrimp) 9. 【Bowl Dish-1】 Imabari: Mr. Fujimoto: Grilled Anago (conger eel) 10. 【Noodle Dish】 Ainans: Mr. Hamada: Steamed rice with Shiro-amadai (sweetfish), served with a sauce of green peas, edamame, and butterbur 11. 【Bowl Dish-2】 Menkawa River: Previous generation (the head chef's father): Wild Ayu (sweetfish) caught by traditional fishing: grilled with salt, served with natural wasabi 12. 【Noodle Dish】 Imabari: Mr. Fujimoto: 2-year aged somen (thin wheat noodles) in sea bream broth, served with Mikuniya's nori (seaweed) and homemade yuzu pepper 13. 【Rice-1】 Uwajima: Tarikuhongan: Himenorin (rice) Ozu: Kajita Shoten: Barley miso, Matsuyama fried tofu, local chives miso soup Assorted pickles 14. 【Rice-2】 Uwajima: Tai-meshi (sea bream rice), egg yolk pickled 15. 【Rice-3】 Shikoku Karst natural soft-shelled turtle porridge 16. 【Dessert】 Milk ice cream with new tea from Shingu Village With such a variety of ingredients and dishes served, along with two glasses of sake, the total bill came to just a little over JPY 24,000, which is incredibly reasonable. Moreover, they efficiently managed cooking for a group in a private room while I was there, and my stay lasted only about two hours, showcasing their impressive speed and skill.Here are my impressions of the meal:- According to the head chef, all ingredients, except for the wasabi from Izu, are sourced from Ehime. The abundance of seafood left a strong impression.- 1 & 7: The fish bone broth, which doesn’t rely on bonito or kombu, is featured in various restaurants... it might be a fundamental aspect of Ehime cuisine. The seventh dish was particularly rare.- When I asked if there was any Tora-uo fin sake, I was served fugu (pufferfish) fin sake warmed up...- 2: It was disappointing that the Tora-uo liver was served blanched... the umami flavor was about 1/10th of what it would be as sashimi.- 9: This seemingly simple dish was surprisingly the most impressive. The sticky fat between the skin and flesh, along with the moist texture, was closer to unagi (grilled eel) than anago... I would love to request it as kabayaki (grilled with sauce) if possible...- 11: A unique strength of this restaurant is the ayu caught by the previous generation. When the head chef described the "Menkawa River" as Japan's clearest stream, I was puzzled, but it turns out it’s the upper reaches of the "Niyodogawa River," which has been recognized multiple times by the Ministry of the Environment as Japan's clearest river. I was thrilled to finally try this highly sought-after fish. Despite the fishing season just opening on June 1st, the fish was a magnificent size of around 23 cm. The aroma was subtly sweet, reminiscent of grains—perhaps similar to corn?- 【Bonus】A photo from the upper reaches of the "Niyodogawa River" in the fall of 2021, at "Ankyo Valley." I feel compelled to witness the beauty of the upper reaches...- 12 & 14: The local cuisine of Ehime is expertly arranged with top-quality ingredients... I doubt there’s any better local cuisine than this.I look forward to visiting again during the ayu season. Less

I visited Dogo Kaishu in Dogo, Matsuyama, hoping to enjoy some delicious fish. The restaurant has a calm atmosphere, bustling with the charm of a tourist spot, yet it allows for a leisurely dining experience. I think it’s a convenient place to consider when looking for a meal around Dogo Onsen. What stood out to me the most was the sashimi. Among them, the Sawara (Spanish mackerel) and Shima Aji (striped jack) were exceptionally delicious. The Sawara was moist and had a refined umami flavor that immediately conveyed the quality of the fish as soon as it touched my palate. It was mild in taste, with just the right amount of fat, making it one of my favorites. The Shima Aji was also very fresh, with a wonderful balance of firmness and sweetness. The more I chewed, the more its flavor spread, making it a perfect match for sake. Overall, the quality of the seafood was excellent, making this restaurant ideal for enjoying the bounty of the sea in Dogo. I highly recommend it for both tourist meals and for those looking to enjoy something delicious in a more relaxed setting. It was a great meal! Less

(´•ᴗ- ॑)⋆★⭐✴️⋆★⭐✴️【Visit Date】May 2026I’m so hungry~【Reservation】Reservation only【Tabelog Rating at the Time of Visit】4.08【Tabelog & Michelin Guide Status】Tabelog Bronze 2026 Tabelog Japanese Cuisine WEST 2026 One Star ★ in the Michelin GuideSeeing is believing, but tasting is the best (๑˃̵ᴗ˂̵)ﾝﾏ 【Order】Omakase Course【Impressions】I finally visited Dogo Kaishu, a place I’ve long wanted to try. It was hard to find the right timing…Tabelog Bronze 2026 Tabelog Japanese Cuisine WEST 2026 And of course, it’s a well-known restaurant that has earned a Michelin star.You can enjoy exquisite course meals featuring fresh seafood from the Setouchi region and local ingredients from Ehime in a calm, modern Japanese atmosphere.Especially, many of the seafood dishes use fish from fisherman Fujimoto in Imabari… which is delightful!Even on a weekday, the counter was almost full. We visited as a party of two.◆ Imo Shochu with Soda Water x6 ◆ Draft Beer ◆ San Dan Masamune, 2 go, served warm ■ New tea porridge made from tea picked on the 88th night from Shingu Village It warms the stomach.■ Soup with Hamo (pike eel) Fujimoto’s fish made its appearance right away. Actually, we’re connected on Threads, and I’m proud of that. It has a gentle and happy flavor.■ Sashimi Fujimoto’s natural sea bream, prepared with precision. Natural Isaki (grunt) from Fujimoto’s disciple, Hinda from Ainanshi, also prepared with precision. Natural Anago (conger eel) from off the coast of Imabari, also prepared with precision.■ Shari (rice dish) Another dish using Fujimoto’s sea bream, steamed rice (Iimushi). This one has plenty of green peas! We joked that it wouldn’t be bad without them.■ Fried Dish Fried Sawara (Spanish mackerel) from the Arashi clan in Ozu, prepared with precision. Served with Uwa-jima’s Miso Gold. With sansho salt.■ Noodles Somen noodles made with Fujimoto’s natural sea bream broth. Topped with nori (seaweed) and yuzu pepper. Fujimoto’s sea bream broth pairs perfectly with the nori and yuzu pepper.■ Fujimoto’s natural sea bream, with egg yolk raised by Sumida-san, and using "Himenorin" from Takariki Hongan in Seiyo City, served as Uwajima-style taimeshi (sea bream rice). Served with freshly fried shirasu (whitebait) from Matsumae Town and an assorted platter of pickles. & Miso soup made with miso from Kajita Shoten in Ozu, with locally sourced garlic chives and Matsuyama fried tofu.■ Dessert Freshly made new tea ice cream from Shingu Village, resembling cream cheese ice cream.With respect for the tea leaves from Shingu Village and Fujimoto’s precision-prepared fish, this menu was dedicated to local ingredients from Ehime Prefecture.The quality was top-notch, the variety was abundant, and each dish was immensely satisfying! (o^-')b !Lastly, I remembered being asked during the phone reservation if I was okay with green peas.(*´༥`*)ﾓｸﾞﾓｸﾞSo delicious! I want to come back again.With the utmost respect for all the ingredients I encountered, thank you for the wonderful meal! ☺️ Less

Located in Dogo Yunomachi, Matsuyama City, this restaurant is a recipient of the Tabelog Award 2026 Bronze and has been selected as one of the top 100 Japanese restaurants in 2025.On the first night of my Matsuyama trip, I visited this place, which I had a feeling I would love, for the first time! I made a reservation through Pocket Concierge.Here’s what I enjoyed during my meal (course priced at JPY 22,000, tax included):[Rating System]☆☆☆ Life-changing > ☆☆ Extremely Impressive > ☆ Impressive > ◎ Love it > ○ Like it > □ Average > △ > ×【Photo 1】New tea porridge made from fresh tea leaves picked on the 88th night from Shinmiyama Village 〇 A gentle start that warms the stomach! The crispy fried tea leaves add a delightful crunch!【Photo 2】Fujimoto Junichi's nerve-stunned conger eel soup ☆☆ Fujimoto's conger eel is here! Plump and bursting with intense flavor! The broth, steamed with sake at 80°C for 6 hours, has an enchanting aroma!【Photo 3】Fujimoto Junichi's nerve-stunned wild tiger pufferfish ☆, Nagoya pufferfish ☆☆ To enjoy both conger eel and tiger pufferfish on the same day is a treat! The bouncy texture and strong umami are mesmerizing!【Photo 4】Fujimoto Junichi's nerve-stunned natural sea bream soft roe ponzu ◎ Creamy and sweet! Almost no fishy smell at all!【Photo 5】Fujimoto Junichi's nerve-stunned natural tiger pufferfish sashimi with skin and collagen broth shabu ☆☆ The collagen is incredibly plump! The more you chew, the more umami you discover!【Photo 6】Fujimoto Junichi's nerve-stunned natural sea bream ☆☆☆, lightning squid ☆☆☆ The intense umami bursting from the crispy skin of the sea bream and the squid's delightful texture shook my brain and blew me away!【Photo 7】Ainan Town's Hamada's nerve-stunned natural sea bream ☆☆ Thick and crispy skin with no fishy smell at all! Impressive quality from Ehime! It pairs excellently with onion ponzu!【Photo 8】Ozu's Arashi clan's boat-caught nerve-stunned Spanish mackerel ☆☆ Spanish mackerel from a specialized fisherman! Prepared as a rare tempura, it showcases both freshness and concentrated flavor! It also pairs perfectly with onion ponzu!【Photo 9】Nerve-stunned giant eel from Imabari offshore ☆☆ Rich in fat yet completely free of muddy taste! Ehime is strong!【Photo 10】Fujimoto Junichi's nerve-stunned natural tiger pufferfish kara-age and Saijo's silky eggplant ☆☆ The kara-age is packed with exquisite flavor around the bones and collagen! I bit into it mindlessly! The soft and juicy silky eggplant was delicious too!【Photo 11】Fujimoto Junichi's nerve-stunned natural sea bream broth somen and Mikuniya's premium seaweed ◎ A dish that lets you enjoy the beautiful sea bream broth and seaweed aroma like a flower roll soba!【Photo 12】【Photo 13】Rice from Uwajima's Tanriki Hongan ◎ 【Photo 14】Newly prepared seasonal platter ◎ I took a quick shot to capture the aroma of the simmered dish! I enjoyed a meal that conveyed my love for Ehime!【Photo 15】Mugi miso soup with Matsuyama fried tofu from Kajita Shoten in Ozu City ◎ The silky, juicy texture of the fried tofu absorbs the mugi miso soup, creating an outstanding flavor!【Photo 16】Fujimoto Junichi's nerve-stunned natural sea bream, Uwajima-style rice with egg yolk pickled from Nakaya Natural Farm ☆☆☆ An incredibly delicious Uwajima sea bream rice that showcases the dedication and skill of the producers!【Photo 17】【Photo 18】Clay pot rice with bamboo shoots and Japanese pepper from the Yuyama area ◎ 【Photo 19】【Photo 20】Clay pot rice with bamboo shoots and Japanese pepper, bonito broth chazuke ☆ Even nearing fullness, the umami of the broth and the refreshing taste of bamboo shoots and Japanese pepper kept my hands moving!【Photo 21】Freshly made new tea ice cream from Shinmiyama Village 〇 An airy and fluffy ice cream with the aroma of new tea! I hear there are days with blueberry ice cream too, which sounds intriguing!【Drink 1】Ishizuchi Black Tea 【Drink 2】Nakajima's Benifuki Tea 【Drink 3】Hime Mulberry Tea 【Drink 4】Shinmiyama Tea Sencha I thoroughly enjoyed the wonderful dishes that utilized exceptional Ehime ingredients, led by Fujimoto Junichi's seafood! Once again, Ehime is impressive! I’ve found a new favorite restaurant that perfectly matches my taste, and I want to visit again! Thank you very much! Since I had already made a prepayment through Pocket Concierge, I did not make any payments inside the restaurant, but it seems that credit cards are accepted for in-house payments as well. Less

After a long time, I went on a trip to Dogo Kaishu near Dogo Onsen. I want to go back, especially in winter. The restaurant offers a wonderful variety of ways to enjoy the deliciousness of white fish. The ingredients are, of course, top-notch, but they also focus on how to enhance the dining experience. While the photos may not do it justice, I particularly enjoyed the Isaki and Sawara. The Fugu, Sea Bream, and Anago were also delicious. The dashi was delicate and gentle, truly delightful. What impressed me the most was that my companion, who usually doesn’t eat raw fish, finished everything because it was so good. It was a great meal. Thank you. Less

I visited Dogo Kaishu with my elderly mother, hoping to spend a special time together. The dishes exceeded our expectations by far.What caught my eye first was Mr. Fujimoto's dedication to his fish preparation technique. The seafood, carefully prepared by fisherman Mr. Fujimoto from the Kurushima Strait, appeared throughout the course. The freshness and umami of the ingredients were maximized, making each dish irresistible for fish lovers, and my mother was thrilled!In the soup, we enjoyed sea bream steamed in sake broth at 80 degrees for six hours, garnished with fresh yuzu, which provided a refined aroma and delicate flavor.The sashimi selection included natural tiger pufferfish, Nagoya pufferfish, natural sea bream, lightning squid, natural isaki, and sawara, showcasing a rich variety. The blessings of Ehime, from Ainanshi and Ozu, were beautifully arranged on the plate, allowing us to appreciate the abundance of the Seto Inland Sea once again.The fried natural tiger pufferfish kara-age was impressive in its volume, with a slogan of "Defeat Kentucky!"The noodles were somen finished with the broth from Mr. Fujimoto's naturally prepared sea bream. The combination of two-year aged somen, homemade yuzu pepper, and the finest seaweed from Sangakuya was exquisite.The meal featured clay pot rice made with "Himenorin" rice from Uwacho, Seiyo City, along with kamadaki (pot-cooked) with natural pufferfish and Aonori seaweed from Akiyama Town, complemented by barley miso soup from Makita Shoten in Ozu, served with local garlic chives and Matsuyama fried tofu. I was impressed by their commitment to quality even in the finishing touches.For dessert, we enjoyed refreshing freshly made new tea ice cream from Kirin no Mori in Shingu Village, which had a fluffy and unique texture.Each dish conveyed the sincerity of the producers and the chefs, making for a wonderful dining experience. I was able to show my appreciation to my elderly mother. This is a place I would love to visit with someone special on a special day. Less

A Japanese restaurant located near Dogo Onsen Station on the Iyotetsu line.Visited with a Tabelog rating of 4.05.One Michelin star & 3 Toques from Gault & Millau.This restaurant is dedicated to using local ingredients from Ehime, offering an abundance of regional flavors.They even use ultra-soft water from Kumakogen Town, Yanagidani Village.The interior features an L-shaped counter and private rooms.The second floor can accommodate a considerable number of guests.Interestingly, the counter is covered with tatami mats instead of wood.Looking at the drink menu, the prices for alcohol are very reasonable.I’m not knowledgeable about wine, but the Japanese sake is definitely affordable for a restaurant of this caliber.So, let’s start with some drinks.● Ishizuchi Junmai Daiginjo Ai Namazake (JPY 1,400)"Ai" is a limited sake developed in collaboration with Ishizuchi Brewery in Ehime and about 15 local restaurants, available only at specific establishments.I’ve been wanting to try this!It’s smooth and well-balanced, going down easily.Delicious!● Counter Seat Exclusive Course (JPY 22,000)This course is exclusively for counter seats.By the way, there’s also a JPY 16,500 course available for private rooms.○ Appetizer・Yasuhachi Night New Tea Porridge from Shingu Village Lightly fried new shoots of "Isshin Niha".The starter is a tea leaf porridge.It’s said to be picked from the tea fields of "Kiri no Mori," famous for its tea sweets.The aroma of green tea, a comfort food for Japanese people, whets the appetite.○ Soup・Natural Sea Bream Roe from the Kurushima Strait Served on top of sweet new onions from Hojo.The onions are simply steamed but incredibly sweet.The broth is made from clam dashi.The star, the sea bream roe, has a concentrated umami flavor!So delicious that it makes me want to drink more.● Ishizuchi Junmai Daiginjo Ai Fukurozuri Shizuku SakeAnother round of sake.This is the same "Ai" that was just delivered today, using the bag-drip method.It’s fruitier than the namazake, with a nice balance of dryness that comes later.I prefer this one.○ Sashimi・Natural Tiger Puffer and Sea Bream, expertly prepared by fisherman Fujimoto from Oshima Miyakubo.Fujimoto is said to be the best in Japan at this technique.Enjoy with lemon soy sauce, fresh sudachi, or Setouchi salt as you like.Both are incredibly fresh and delicious.The skin of the puffer is also chewy and packed with flavor—simply the best.・Sea Bream Soft Roe with Ponzu This is probably from the natural sea bream mentioned above?I enjoyed every bite, thinking how delicious it was.The pinnacle of soft roe ponzu.・Directly delivered from Ainanshi, Fujimoto’s expertly prepared Isaki and Maaji.The mackerel is cut in three different ways.Topped with fresh ginger.Wow! The different cuts completely change the flavor!And above all, the taste itself is amazing.The Isaki is served in chunks with the skin seared, accompanied by onion ponzu.What is this? It’s so good!・Sawar from the Arashi clan in Ozu.The sawara is lightly fried and served with onion ponzu.The rich flavor of the sawara washes over me.・Kensaki Squid from Yawatahama.The body is stuffed with roe and tentacles, then grilled.The body is plump, and the inside is juicy and tender.・Grilled Anago from Imabari.The anago is sliced like hamo and grilled.The texture is crunchy and firm—this is the best anago I’ve ever had.● Iyo Gagiya Unfiltered Junmai Ginjo Black Label From Seiryu Brewery in Ehime.This was recommended as a cold sake that pairs well with fried dishes.It’s refreshing but not overly dry, making it easy to drink.○ Fried・Fried Natural Tiger Puffer by Fujimoto.Here comes Fujimoto!A large, hearty piece of fried puffer.Dipped in sansho salt, when you bite into it, the fat bursts out.The flesh is incredibly firm and elastic.The lightly pickled eggplant from Saijo is also delicious.It cleanses the palate from the fried food.However, I’m starting to feel quite full…○ Noodles・Natural Sea Bream Dashi Somen by Fujimoto.Once again, Fujimoto.The noodles are two-year aged somen.Served with premium nori from Mikuniya and homemade yuzu pepper.The somen is delicious, but the nori is exceptional—truly top-notch.○ Rice・"Himenorin" rice grown by Tanrikihongan in Uwacho, Seiyo City.First, I had the rice plain, right after cooking.Then, I compared it with the steamed version, also plain.Simply put, the rice is delicious.I’m excited about what’s to come.・Uwajima Sea Bream Rice with pickled egg yolk from Nakaya.Underneath the sea bream, there’s a rich pickled egg yolk hidden away.It’s so delicious that even though I’m full, I can’t resist.・Natural Tiger Puffer and Tendon Aonori Zosui.Here comes the zosui!Zosui made with puffer is bound to be delicious.The flavor of the aonori enriches the experience.・Assorted Pickles.Cucumber, cherry tomatoes, daikon, and white goya.These refreshing pickles help reset my palate after a full meal.・Barley Miso Soup from Kajita Shoten in Ozu City.Made with local garlic chives and Matsuyama fried tofu.I love the taste of barley miso soup—it’s delicious.○ Dessert・Vanilla and New Tea Ice Cream.The ice cream, freshly made from the area around the frying station, arrived as a refreshing treat for my already full stomach.With a hint of citrus mixed with tea.The vanilla flavor is subtle, with a taste reminiscent of ricotta cheese, similar to the filling of a cannolo.They even sent me home with a sesame rice ball as a souvenir.In any case, I had a fantastic meal filled with delicious fish and rice, all sourced locally.It would have been even better if I could have enjoyed some vegetables too.Next time I come, I’ll make sure to arrive with a completely empty stomach! 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Tabelog Japanese Cuisine Category Rating: 4.05I made a reservation about two weeks ago through Ikkyu.We ordered the Private Room Course for JPY 15,000.The total bill was JPY 88,930 for 5 people.The restaurant made great use of its location, offering a variety of local ingredients, which was wonderful. I particularly enjoyed the fried anago (conger eel) and torafugu (pufferfish).It was also nice to see many dishes featuring the trendy Fujimoto fish, adding a premium feel to the experience! It was a great meal! Less

Appetizer・New tea from Kirin no Mori, Shingu Village, 88th generationMain Dish・Natural Sea Bream Roe from the Kurushima StraitSashimi・Sashimi of natural sea bream, carefully prepared by Mr. Fujimoto from Oshima, Kurushima Strait・Grilled natural anago (conger eel) from Imabari, charcoal-grilledNoodle Dish・Somen noodles in natural sea bream broth, prepared by Mr. FujimotoFried Dish・Fried natural tiger pufferfish, carefully prepared by Mr. Fujimoto from Oshima, Kurushima StraitRice・"Himenorin" rice grown by Mr. Takariki from Uwacho, Nishiko City・Barley miso soup with wild chives from Kajita Takaten, Ozu CityDessert・Freshly made ice cream from blood oranges grown in Yoshida Town. Less

This was my first visit.They don’t age the fish, as they want you to enjoy its fresh texture.I left feeling full from the delicious seafood.* Hakushu Highball Bowl (soft roe of sea bream, bamboo shoots, soft roe of sea bream) ○ Torafugu (Tiger Pufferfish) Soft Roe Sea Bream Soft Roe with Ponzu * Ishizuchi (Aiyama Junmai) Sashimi (8kg wild Torafugu, Nagoya Fugu: prepared by Mr. Fujimoto) * Yamada Nishiki Fugu Skin (meat skin, tou-toumi) Wild Sea Bream (prepared by Mr. Fujimoto) Wild Isaki (prepared by Mr. Hamada) * Kagiya (Junmai Ginjo) Sawara (prepared on board by the Arashi clan) Grilled Sea Bream and Conger Eel (from Imabari) Fried Torafugu Soft Roe (prepared by Mr. Fujimoto) Kara-age of Torafugu (prepared by Mr. Fujimoto) * Kawakame (Yamahai Junmai) served hot Sea Bream Dashi Somen (prepared by Mr. Fujimoto), Mikuniya's premium seaweed Nied Hanabi ○ Clay Pot Bamboo Shoot Rice Half-steamed Barley Miso Soup Pickles Uwajima Sea Bream Rice Bamboo Shoot Rice Dashi Chazuke Blood Orange Ice Cream * Aramasa (Hinotori) served warm I received "Salt Rice Balls" and "Bamboo Shoot Rice Balls" as souvenirs. Less