Patio Yumeshima
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Menu
A specialty of Ehime Prefecture, a single-serving BBQ set that abundantly gathers 'mountain delicacies' and 'sea delicacies'. The menu offers a varied lineup including wild boar meat, deer meat game, rare pheasant meat, and oysters and hiougi scallops raised in Misho Bay.
A single-serving BBQ set centered on Yumeshima Gibier, a specialty product from Kamishima Town (aged game meat: wild boar). A hearty lineup where you can enjoy the flavors of three cuts (loin, belly, thigh). A flagship menu item offered at a reasonable price through collaboration with the Kamishima Town Game Meat Processing Association. Game meat can vary in quality depending on the season. The best season is winter (around November to April).
A single-serving BBQ set of aged game meat (wild boar) and Lemon Pork produced in Kamijima Town. A collaboration menu where you can enjoy Yumeshima game meat and Lemon Pork. A menu offered at a reasonable price.
Produced in Kamijima Town Yumeshima Game Meat Wild Boar: Loin a la carte menu
Kamijima Town-produced Yumeshima Gibier wild boar meat: belly — a la carte item
Produced in Kamijima Town, Yumeshima Gibier, wild boar meat: thigh a la carte menu
Matsuno Town-produced "Mori no Ibuki" game meat — Venison: Loin (a la carte)
From Matsuno Town Mori no Ibuki Gibier Venison: Thigh A la carte menu
Produced in Kihoku Town Kihoku Kiji Kobo Pheasant meat: Thigh a la carte menu
Product of Kihoku Town Kihoku Kiji Workshop Pheasant meat: breast fillet a la carte menu
Product of Ainan Town Joko Trading Company Ainan oysters a la carte menu
Single-item menu: Hiougi shells from Ainan Town — Joko Shokai
Kamijima Town-produced Lemon Pork: Loin A La Carte Menu
Kamijima Town Lemon Pork: Single-Item Menu - Pork Belly
Lemon Pork from Kamijima Town: Pork Thigh À La Carte Menu
Produced in Kamijima Town — Yumeshima Gibier — Wild boar meat: Tenderloin a la carte menu. This is a limited-quantity item in which customers grill one whole tenderloin on the BBQ grill themselves, cook it boldly, then cut it into their preferred bite-sized pieces and enjoy.
Kamishima Town-produced Yumeshima Gibier wild boar: bone-in spare ribs. Seasoned with the supervising chef's original recipe. A dynamic, luxurious menu styled like a French rack with attached belly meat. Customers grill it themselves on the BBQ grill and cut it into bite-sized pieces to eat as they prefer. Limited-quantity menu.
Sausage from Kamijima Town: Yumeshima Gibier, made using 100% wild boar meat
Classic skewered sausages that children and adults alike can enjoy. They pair exceptionally well with the supervising chef's original BBQ sauce.
Side set menu for one: a generous assortment of seasonal vegetables (4–5 varieties) and mushrooms.
A Caesar salad for one made with fresh vegetables selected for their compatibility with BBQ, topped with Ueshima Town game bacon. The menu design uses an original recipe by the supervising chef. A dish that enhances meat dishes and serves as a highly satisfying palate cleanser.
An original recipe by the supervising chef combining wild boar rillettes and baguette. The portion size is intended for sharing between about two people. The rillettes are rich, highlighting the savory flavor of the wild boar, and are served so customers can toast them fragrantly on a BBQ grill. This dish pairs well with beer, wine, sours, and other alcoholic beverages.
A 100% lemon liquor from Yumeshima, created by a supervising chef's original recipe. Slightly sweet, with a popular adult bitterness.
The Muscat Bailey A from Omishima harvested in 2024 has benefited from summer water stress, allowing for a good harvest of grapes. This year, we are making our first attempt at fermentation with wild yeast for the Bailey A red wine. After natural fermentation, it is finished with low-temperature long-term aging for 8 weeks. The color is a slightly cloudy ruby, with aromas of wild strawberries and raspberries, along with a green herbal scent. The taste has nuances of dashi, and a juicy umami lingers.
The Muscat Berry A from Oshima harvested in 2024 has benefited from summer water stress, allowing for a good harvest of grapes. This year, we are trying wild yeast fermentation for the first time in the red wine of Berry A. After natural fermentation, it is finished with low-temperature long-term aging for 8 weeks. The color is a slightly cloudy ruby, with aromas of wild strawberries and raspberries, along with a green herbal scent. The taste has nuances of dashi, and a juicy umami that lingers.
"The 'Island Brew' series uses grapes harvested from Japan's grape-producing regions, expressing their charm in wine, and is launched from Omishima. It is made with 100% Yamagata Prefecture Delaware grapes, finished as white wine through direct pressing. Following the vibrant fruit aromas of apple and pear, complex scents of acacia flowers and musk emerge over time. It is refreshing with a pleasant acidity, resulting in an aromatic and well-balanced white wine. "
Craft beer from Bakusuden in Mitsu, Matsuyama. Made with 100% Hassaku from Yumeshima.
1,100 yen per night, tax included
