Best Restaurants In Ehime

Essential To Island Travel! A Lovely Café Of Stunning View & Delicious CakesPatisserie T's café TAMAYA

I've found an ideal café for traveling in Hakata Island. Many variety of cakes make women happy. And, if the terrace seats facing to Seto Inland Sea are vacant, you're lucky! The sea and sweets make your SNS perfect!◎Access: 5min by car from Hakata IC of Shimanami Kaido Speedway. Two tables in the terrace. You can see the seascape beautifully from even inside. Parking lot is available.

The Superb Sea Bream Bowl With Yolk and Fresh Boiled RiceIyosuigun

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.

Freshly Squeezed Tangerine Juice After Enjoying Hot Springs In Dogo10 Factory Dogo-store

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.

A Blue Sunroom Commanding The Sea Of Oshima, A Part Of Shimanami KaidoRestaurant Mitsubachi

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.

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

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!◎Traditional local specialty since 100 years ago 'Wild Caught Sea Bream Uwajima Taimeshi' 2100yen. You can eat so much rice because of the relishes, and of course you can ask for rice as much as you want to eat. Farmed sea bream Taimeshi is 1450yen.

The Specialty Dish of Matsuyama, 'Tai Somen Noodle'Restaurant Aoikoke

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.

A Kakiage Rice Bowl Similar To A Pedestal Of Niihama DrumsMori no Kaze

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.

The Soul Food 'Ganso Yakibuta Tamagomeshi' Made by Imabari Locals with Festinate CharacterHakurakuten Main Shop

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.

The Dish of Rare and Expensive Fish 'Mahata' That are Few on MarketRoad Station Tatara shimanami Park

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.

A Café With A Fine Oscan View Of Shimanami Kaido Route And Kurushima StraitKaze no Restaurant

On Shikoku side of Shimanami Kaido Route, a restaurant in Sunrise Itoyama. You can enjoy eating with a fine view wherever you seat. Their sweets are also delicious.

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

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!◎Uni Meshi 2200yen. For the enough amount of sea urchin egg, it doesn't cost much. And this restaurant commands nice sea view, although with a little graves.

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

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'.

No Windows! An Open Air Café With The Fine View Of SetouchiTomi-chaya

From a café at Karei Observatory in Oshima Island of Shimanami Kaido, you can enjoy the scenery of Setouchi. But one thing that is different from others, no windows in such a high position! So, have a nice time with the comfortable sea breeze.◎Open: Only Saturdays, Sundays and Holidays. Food: Curry, only available while stocks last. Basically, tea time.

Rich! And Very Rich Mixed With Yolk! O-shima Island's Specialty, Sea Urchin Eggs & Rice BowlMiyabi

O-shima Island in Imabari, Tokushima is famous for dense and quality sea urchin eggs grown in Miyakubo. A restaurant '雅 Miyabi' is popular cause you can eat this bowl. This is what you should eat at O-shima Island!◎Price: ￥2100

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

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.

Iyo Beer Beef Grown to Be Fed BeerAsahi Beer Park Iyosaijyo Store

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!

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

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.

It's The Genuine! A Specialty 'Goshiki Tai Somen' Gorgeously Using A Natural Sea BreamGoshiki Main-Store

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!

Shichirin BBQ You Can Grill And Eat Fresh Seafood Just Next To The SeaRoad Station Yoshiumi Ikiiki Kan

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.

Hakata Salt Ramen At A Birthplace Of The SaltHakata Salt Ramen SANWA

Hakata Island is a birthplace of 'Hakata Salt'. This 'Hakata Salt Ramen' is planed by the owner born and grown in saltpan. Althogh the soup is clear and mild, it tastes salt for certain, and excellent with topping and thin noodle.◎Hakata Salt Ramen 580yen