Kadoya Cuisine Régionale Grand Boulevard

A style where you mix a soy sauce-based broth with a raw egg, add Uwajima's sea bream, perilla leaves, and seaweed... then pour it over steaming hot rice. Kadoya boasts overwhelming support in Matsuyama, Ehime, as the place to eat 'Tai Meshi,' a simple yet exquisite dish. It is becoming a nationwide luxurious version of egg over rice.

Fresh sea bream sashimi is mixed with a special broth containing a raw egg and served over warm rice with condiments.

Shredded grilled fish is mixed with barley miso and broth to create a rich sauce, which is then poured over barley rice for consumption.

A popular set of Uwajima Tai Meshi and Satsuma Meshi.

Jako ten made from 'Harambo' caught in the Uwa Sea, carefully deep-fried and grilled over charcoal. *Shichirin grilling is only available at night. From 11:00 to 14:00, Uwa-jima Jako Ten is 470 yen.

A dish that resembles a mask, made by covering finely shredded konjac simmered in a flavorful broth with minced meat, mandarin orange peel, green onions, and other ingredients. It is often served at celebratory occasions in the local area.

The whole sea bream is simmered, and enjoyed with somen noodles in its broth. This is a large dish that is essential for celebratory occasions. *Reservations are required.

This is sushi made with small fish marinated in vinegar, topped with sweetened okara.

Fuka (shark) is blanched and then chilled in ice water, served with spicy vinegar miso (barley miso). It is also perfect as a side dish for sake.

It has a chewy texture and the quality of the ingredients shines through.

You can enjoy a little bit of the local cuisine of Nanyo (fukumeni, fukayuzarashi, jakoten). Recommended as a side dish for sake. *The contents may change depending on the season.

Enjoy fresh local fish. *The contents may vary depending on the season and day.

Enjoy fresh local fish. *The contents may vary depending on the season and day.

This is our restaurant's top recommended dish, featuring carefully selected bonito from the Ainans region, grilled with straw from Uchiko. The flames that flare up at the counter are spectacular and worth seeing! *Availability may vary by season.

Boiled shirasu from Sadamisaki, Ehime Prefecture, prepared in a large pot. This is a fisherman's meal served on top of carefully selected rice.

Local shellfish prepared as a snack for drinks. *Please ask the staff for details.

※It may take some time before serving.

※It may take some time to serve.

※It may take some time to serve.

※It may take some time to serve.

A carefully selected dish directly sourced by the head chef. *Please ask the staff for more details.

Enjoy seasonal citrus fruits from Ehime after your meal.

Moderately sweet with a refreshing aftertaste! Recommended as a palate cleanser after meals. We have been making it by hand since 1965.

Moderately sweet with a refreshing aftertaste! Recommended as a palate cleanser after meals.