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A restaurant where one can enjoy local cuisine like Taimeshi (seasoned rice cooked with red seabream), made with special attention to fresh local ingredients.
A historical Japanese cuisine restaurant established in 1635. One can enjoy regional cuisine that uses many local ingredients such as fresh red seabream, Iyo-wagyu (Iyo beef cattle) and Hime-pork.
The signature dish, Taimeshi, only uses very fresh red seabream caught that day. There are two kinds of Taimeshi, Uwajima Taimeshi (topped with Sashimi) and Matsuyama Taimeshi (red seabream cooked with the rice), and both are available.
One can also sample various examples of the local cuisine of Ehime Prefecture such as “Goshiki Somen” (five-colored Somen noodles), “Tai Somen” (Somen noodles with grilled red seabream) and “Jyako-Ten” (Jyako-fish paste tempura).
One can enjoy unique local alcoholic drinks and roughly 50 varieties are available, including “Mikan beer”, a type of mandarine juice blended with beer, and “Dogo craft beer”.
The exterior
The exterior
The interior
The interior
The interior
Uwajima Taimeshi
Matsuyama Taimeshi
Tai Somen
