Sanbancho no Yuyake

The specialty lava stone grilled dish cooked with lava stones from Mount Aso in Kumamoto absorbs excess fat from the meat while being slowly cooked with far infrared effect, resulting in a tender and juicy finish.

Black Wagyu Beef, Ehime Sweet and Tender Pork, and Ehime Local Chicken

- Black Wagyu beef 880 yen - Ehime sweet and tender pork 780 yen - Ehime local chicken 780 yen

The sunset stew has been continuously made in one pot since about 8 years ago when it was opened, so the umami of the hormone melts into the broth, creating a rich flavor.

Tender beef tendon is simmered until soft and then finished in a fluffy okonomiyaki style with grated yam.

Made with flavorful minced chicken, juicy minced pork, cartilage, pine nuts, and plenty of yam. Served with sauce and grated ponzu.

Thinly sliced pork loin layered in three layers with shiso leaves and plum meat in between, finished with a refreshing taste.

Tender and fluffy meat with a slightly sweet vinegar sauce and plenty of homemade tartar sauce is delicious

Tender and moist breast meat and firm thigh meat unique to local chicken. Breast meat: 780 yen, Thigh meat: 880 yen

A proud dish made by simmering pork belly, rich in collagen, until it becomes tender and melts in your mouth.

Featuring fresh local fish caught in Matsuyama, we offer a variety of delicious seasonal fish and shellfish. Enjoy our sashimi with Marsa soy sauce from Ainan-cho, Ehime Prefecture. This soy sauce is popular among local customers, to the point where they ask where they can buy it. For those who don't like sweet soy sauce, we also have dashi soy sauce available, so please feel free to try it.

A luxurious platter featuring a variety of seasonal local fish, serving three to four people.

An assorted platter featuring seasonal local fish, serving two to three people.

An assortment of seasonal local fish, perfect for two people with just the right amount of volume.

A luxurious assortment of two plump prawns, local fish, and seasonal vegetables

A popular dish among women, featuring four large shrimp tempura topped with a rich homemade aurora sauce.

Large Atka mackerel from Hokkaido, dried overnight and grilled to perfection.

A slightly rich carpaccio with dried tomatoes and a hint of garlic.

This dish is made by cooking two red snapper heads and fatty collars with a sweet and savory seasoning.

While the popping roe is delicious, this shishamo has a very tasty flesh.

When it comes to Ehime, it's all about Jakoten. Jakoten is synonymous with Nanakurin. Freshly baked Jakoten goes well with beer.

Enjoy the crunchy gizzard grilled slowly at low heat and seasoned with black pepper.

Locally sourced octopus grilled at high heat, enjoy it with a refreshing ginger soy sauce.

We use 100% domestically produced soybeans, with soybeans from Toyama prefecture (Enrei) and Saga prefecture (Fukuyutaka). The water used is pure underground water from the Takai water system, and the coagulant used is pure coagulant extracted from seawater. Making authentic tofu with coagulant and a paddle is very difficult, but it was completed under direct guidance from a tofu shop. Please enjoy the authentic and pure tofu.

Please try the silky smooth texture and rich soy milk flavor with natural salt.

Homemade rich tofu fried until crispy. Please try the melting texture.

By quickly grilling at high temperatures, the umami of the meat is firmly sealed in while allowing the far infrared effect to slowly cook it through to the center. Please enjoy the original flavor of the meat.

We have sealed the umami of the tender and chewy thigh meat with high heat charcoal. Large (3-4 servings) 1900 yen, Small (2-3 servings) 980 yen.

We have condensed the umami of the finest Japanese Black Wagyu beef by grilling it over charcoal. Together with the fragrant aroma of charcoal...

Seseri, which can only be taken from one bird, grilled over charcoal. Seasoned with burnt garlic soy sauce.

A brand pork from Ehime known for its juicy and tender meat texture and smooth melting fat.

Made with a whole block of flavorful homemade tofu. Served with a rich sesame dressing.

The most popular salad that receives overwhelming support from girls. Prosciutto and avocado. They go perfectly together.

Tender chicken breast seared rare, finished in a spicy wasabi dressing for a Torisawa-style twist.

Homemade tuna and plenty of fresh seafood with a spicy mentaiko dressing.

Made with 100% Hino Hikari rice from Ehime prefecture. We offer local dishes from Ehime as well as creative dishes with a unique twist. You can enjoy a satisfying meal or a perfect dish to finish off your meal.

A local dish from Uwajima and Hizenjima. Fresh fish with homemade sesame sauce and egg yolk.

A specialty dish of the evening course cuisine. Cute bite-sized sushi. Available from two servings.

The richly flavored pork belly and soft-boiled onsen egg complement each other perfectly, creating a delicious harmony.

Placing slices of sea bream marinated in soy sauce on rice and pouring hot dashi broth over it brings out the deliciousness of the sea bream!

We carefully grilled the Tai Meshi cooked in the style of Imabari until it turned golden brown.

A secret menu item born in Hakata's food stalls. Richly flavored with pork bone broth, can be enjoyed as a snack or a meal.