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Ratings and Reviews

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About

Visited

Heike

Name: Heike
Telephone: +81895222516
Price range: JPY 4,500
Rating: 3.1

平家

3.10

（1 reviews）

JPY 4,500

Kaiseki

Uwajima-shi, Ehime, Japan

1

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 4,500

Hours

Sunday

Closed

Monday

17:00~22:00

(L.O.21:30)

Accepts reservations

Tuesday

17:00~22:00

(L.O.21:30)

Accepts reservations

Wednesday

17:00~22:00

(L.O.21:30)

Accepts reservations

Thursday

17:00~22:00

(L.O.21:30)

Accepts reservations

Friday

17:00~22:00

(L.O.21:30)

Accepts reservations

Saturday

17:00~22:00

(L.O.21:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.20km from Uwajima station

Facilities

Parking lot available

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(JCB, AMEX, and Diners)

July 12 to August 8, 2026

S	M	T	W	T	F	S
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29	30	31	8/1
2	3	4	5	6	7	8

：Real-time reservation

：Request

：No available seats

：Closed

A restaurant where you can enjoy local ingredients and fresh flavors

Heike is an izakaya in Uwajima that offers dishes made with local ingredients. The highlight is the fresh mackerel sashimi, which is exceptionally flavorful and fresh. The restaurant features a live fish tank, allowing you to enjoy the cooking process right in front of you. It's a place where you can experience local ingredients and unique cooking methods, fully savoring the charm of Uwajima.

Ratings

3.10（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.12(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

noriko

@noriko-229991

Japan

Sep 16, 2025

3.8

The restaurant has a live fish tank, and it's exciting to see the fish being prepared right in front of you. The sashimi selection is extensive, featuring fresh and flavorful options like bonito, sea bream, small mackerel, and octopus. The live mackerel has a different texture between the back and belly, making it fun to enjoy as it is sliced. The fugu is available as sashimi, fried, in a hot pot, and even as a final rice porridge, providing a high level of satisfaction. Local specialties like turtle hand, Nanyo-style sea bream rice, and sea bream milt with ponzu sauce are also impressive, making it hard to put down the chopsticks. The atmosphere, which carefully teaches about local ingredients and cooking methods, is pleasant and allows for a relaxed enjoyment.

1