Foods & Restaurants In matsuyama-shi#LocalSpecialties


Special Foods & Restaurants characterized by LocalSpecialties to travel in matsuyama-shi that Japanese travelers and locals recommend.

LocalSpecialties

5 Foods & Restaurants [1-5]

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!

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.

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.

GANSUI Matsuyama

Wild Caught Sea Bream With Special Sauce 'Uwajima Taimeshi' Of The Originator

Gansui is the originator of Uwajima Taimeshi ( sashimi of sea bream with rice which has started in Uwajima of Ehime Pref.), and it's a branch restaurant in Matsuyama City. Sea bream (tai) which is caught from wild by pole-and-line fishing, with special sauce and egg. Then put them on piping hot rice. They selected strictly its rice, soy sauce, egg and all things they use. You can eat the best Taimeshi here!

Ehime's Specialty 'Taimeshi' In New Bibimbap Style

The origination of Uwajima Taimeshi (sea bream sashimi on rice), Gansui offers the new style named 'Gansui Ishiyaki'. It's served in a hot stone bowl just like Bibimbap, you can eat rice and sea bream scorched savorily! The rich sauce tastes like miso is excellent with fish and egg.

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