Foods & Restaurants In ehime#LocalSpecialties


Special Foods & Restaurants characterized by LocalSpecialties to travel in ehime Prefecture that Japanese travelers and locals recommend.

Cities
LocalSpecialties

Hakurakuten Main Shop

The Soul Food 'Ganso Yakibuta Tamagomeshi' Made by Imabari Locals with Festinate Character

People in Imabari with festinate character like dishes that are made quickly, not expensive and delicious. And the 'Yakibuta Tamagomeshi' was born as staff meal originally and the restaurant 'Hakurakuten' served it at first. The simple delicious meal consist of grilled pork and half-boiled egg mixed with rice.

Kita Zushi

The Island's Specialty 'Sea Urchin Egg On Rice' That I Was Happy To Eat

Oshima, belongs to Shimanami Kaido Route, has sweet and rich taste sea urchin egg grown in Miyakubo. Kita Zushi offers prime 'Uni Don (Sea Urchin Egg On Rice)' with sea urchin egg laid on rice without stinginess. It's delicious enough as it is, but more delicious with mixed yolk!

Prime & Big Sushi As A Reason I'm Attracted By The Island Food

Sushi restaurant 'Kita-zushi' offers you the prime and especially big seafood of Setouchi. The taste and freshness are great of course, what's more, it's so big that women can't eat it in one mouthful. Even more, it is great value for money. A recommendable restaurant in Oshima Island.

Restaurant Aoikoke

The Specialty Dish of Matsuyama, 'Tai Somen Noodle'

It is a local dish of Matuyama (it is the the Japanese thin noodle with sea bream). I flaked the sea bream grilled with salt and mixed the noodle with them and some spices in the soup. The light taste of noodle gose well with the salty taste of sea bream. And a local noodle 'Kumayama Somen' is used for the dish.

Goshiki Main-Store

It's The Genuine! A Specialty 'Goshiki Tai Somen' Gorgeously Using A Natural Sea Bream

Goshiki is popular by specialties in Ehime. Among all, tai-somen noodle lavishly using a whole sea bream is very popular! Flaking the flesh away from the bone in stock soup thick enough to be excellent with alcoholic drinks, you can enjoy the superb dish!

Road Station Tatara shimanami Park

The Dish of Rare and Expensive Fish 'Mahata' That are Few on Market

Because the fish 'Mahata' are few on the market, it is called visionary fish. And it is spring texture, light and fresh taste furthermore, has collagen.

10 Factory Dogo-store

Freshly Squeezed Tangerine Juice After Enjoying Hot Springs In Dogo

A good taste café in Dogo Onsen, a hot spring town. They use Ehime's specialty mikan (strictly picked Japanese tangerines) to make freshly squeezed juice, ice cream and even mikan beer! There're several different kinds, and it'll be interesting to compare the tastes after enjoying hot springs.

Mori no Kaze

A Kakiage Rice Bowl Similar To A Pedestal Of Niihama Drums

A kakiage (deep-fried vegetables) looked like gorgeous Japanese drums you could see at Niihama drum festival. I think 977yen is not expensive for this amount.

Asahi Beer Park Iyosaijyo Store

Iyo Beer Beef Grown to Be Fed Beer

I envy that the cow grows and eat the beer lees made in Asahi Beer Shikoku Factory. They say the cow drinking beer gain color and becomes a quality beef. Grilled Iyo beer beef matches well with this beer!

Kirameki, a Local Growing Pork Fed Lactobacilli Made From Beer Lees

The pork was fed lactobacili from beer lees and probiotics developed by CALPIS Co. This is a pork saute of which the meat is soft and the aftertaste light.

Marine Oasis Hakata

At The Place Of Famous Salt, Hakata-no Shio! The Genuine Salt Ramen With Sea Bream

The genuine salt ramen you can eat at the roadside rest area at Hakata Island, the birth place of Hakata salt. Its soup made up by the specialty salt and sea bream is superb! I recommend 'Tai-shio Ramen'.

Iyosuigun

The Superb Sea Bream Bowl With Yolk and Fresh Boiled Rice

Different from what I expected! Mix the sea bream sashimi and ground with yolk, then take them into a big mouthful with rice. You may say how many bowls of rice won't be enough.

Taimeshi Tasting In The Birth And The Genuine Place Ehime

This is the royal road of Taimeshi! Opening it, sea bream and Japanese stock soup smell softly, the rice is well seasoned, I can't stop my chopsticks !

Izumo-ya

Awesome! Ehime's Specialty Jako-ten Becomes More Powerful 'Jako-katsu'

They remake Ehime's famous jako-ten into jako-katsu. A chewy fried small fish paste and crispy bread crumbs become excellent combination. It's a kind of new local specialty that tastes better than it looks, and it's worth eating so much.

A Superb Tai-don An Over 100 Years Old Restaurant Had Found Out

Though many other restaurants use chewy sea breams for tai-don, Izumo-ya dares to make the flesh soft. With little firm vinegar rice and soft boiled egg, Ehime's specialty tai-don creates the excellent balance of all foodstuffs.

Naniwa

Ehime's New Proud Fish, Suma-gatsuo Named '媛貴海 Himetakami'

Suma-gatsuo is Japanese name for eastern little tuna, which is said to be rare and high-grade fish. Ehime breeds and sells it as the regional-brand product. It has a melty texture and a little sweetness. You will find the new taste that differs from tuna or bonito.

Restaurant Mitsubachi

A Blue Sunroom Commanding The Sea Of Oshima, A Part Of Shimanami Kaido

Like a sunroom, it has pretty wooden walls and tables painted in blue. Customers wrapped in this pale blue, talk in lower voice naturally and seem to make themselves at home. The counter seats are special because you can enjoy your holiday while looking over the sea from here.

Restaurant Mitsubachi's Delicious Local Food♪ Mikan (Orange) Pilaf & Omelet

Their dishes of the island's foodstuffs are all delicious. Under the fluffy omelet, beautiful colored mikan pilaf! That's only here in Ehime, a mikan (Japanese orange) producing center. I was surprised that the orange-rice and demiglace sauce are suited to each other very much! Such as desserts made from the island's lemon, they prepare the line-up you enjoy Oshima-island.

Nagoma

Victory Food Loved By The Strongest Pirates In History! Dynamic 'Horaku-yaki'

Kurushima Strait in Seto Inland Sea, was the territory of Murakami Suigun that was admired as the strongest pirates in Japan's history. Horaku-yaki, which was said to be eaten at the party after their victory, contains a rich seafood grilled with salt, such as big sea bream, sazae (turban shells) and prawns. It's a dynamic local food excellent too much with alcohol drinks. I can get also the victory fortune!?

Road Station Yoshiumiikiiki Kan

Shichirin BBQ You Can Grill And Eat Fresh Seafood Just Next To The Sea

I can select favorite seafood and grill them by shichirin (a cray cooking stove with charcoal) as I sees the Kurushima Strait Bridge. It becomes better to eat fresh seafood with the feeling of sea breeze. They say that some people come on a cycling like this BBQ.

Rice With Sea Breams, The Kurushima Strait Specialty Which Is Superior To The Smell Of Seafood BBQ

Tai-meshi (rice boiled with sea breams) and seafood BBQ is the best combination to enjoy the seafood. You can't forget the tai-meshi when you visit the Kurushima Strait.

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