Kadoya Okaido

Uses Uwajima-produced Daitai sea bream. Please note that the ingredients may change depending on availability. The contents of the small box may vary by season. Fresh sea bream sashimi is mixed with a special broth containing a raw egg and served over warm rice with condiments. This is a local dish representative of Uwajima, believed to have originated from the Iyo navy eating it on board ships. Additional sea bream rice fillet... 1,080 yen (includes sea bream sashimi and seaweed)

A simple and homely local dish made by shredding grilled fish meat and mixing it with barley miso and broth, then pouring the thick sauce over barley rice to eat.

Uses Uwajima-produced Daitai. Please note that it may change depending on the supply situation. Additional tai meshi fillet... 1,080 yen. Includes tai sashimi and seaweed.

Recommended using Uwajima-produced Daitai sea bream. Please note that the ingredients may change depending on availability. This popular Uwajima sea bream rice is served as a set with Satsuma rice.

Boiled shirasu from Sadamisaki, Ehime Prefecture, served over carefully selected rice. This is a fisherman's meal.

Jako ten made from 'Harambo' caught in Uwakai, carefully grilled over charcoal after being deep-fried.

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

A large dish essential for celebrations serving 8 to 10 people, featuring a whole boiled sea bream, enjoyed with somen noodles in its broth. Reservations are required.

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

This is a local dish recommended as a snack with sake, made by blanching shark and then soaking it in ice water, served with mustard vinegar miso (barley miso).

A flavor that highlights the good quality of the ingredients with a firm texture.

A selection of local dishes from Nanyo that you can enjoy little by little, also recommended as snacks for sake. (Fukumenn, Fuka Yuzarashi, Jako Ten) *The contents of the small box may change depending on the season.

This is our top recommendation, made with carefully selected bonito from Ainanshi, grilled with straw from Uchiko. The flames at the counter are spectacular and worth seeing! *Availability may vary depending on the weather.

We blended the flesh of sea bream with sweet barley miso from Ehime.

Served with special jam on Camembert from Nomura Town.

A refreshing dish of shirasu delivered fresh from Sada Misaki, served with grated daikon and a light soy sauce.

A dish that pairs sashimi of sea bream from Uwajima with spicy leaf wasabi, perfect for enjoying with sake.

Fresh local shellfish prepared as a side dish for drinks. Please ask the staff for details. *The contents may change depending on the season and day.

Simply prepared special tofu.

Please mix well before enjoying.

Caprese made with 100% fresh milk mozzarella proudly produced in Nomura Town.

Cold shabu with brand pork from Saijo, Ehime.

This is fresh chicken with no odor, enhanced with essential oils extracted from herbs and spices added to the feed. *It will take about fifteen to twenty minutes to serve.

Braised with the sea bream from Uwajima. The sweet broth in the Nanyo style is addictive... *It will take about fifteen to twenty minutes to serve.

Tempura made with local fish from Setouchi and seasonal vegetables.

It has a moderate chewiness and you can feel the sweetness of the pork fat. Enjoy it simply sautéed with a special soy sauce-based sauce. The pork is raised on a plant-based feed mixed with sweet potatoes from Saijo, resulting in finely textured and tender meat with a rich flavor and sweet taste in the fat.

A superb fatty sweet and tender pork developed in Ehime Prefecture, prepared in the traditional Japanese style. This pork is raised on a feed that includes sweet barley from Ehime Prefecture, resulting in a rich, melt-in-your-mouth fat that is healthy and contains abundant oleic acid.

This is a seasonal gelato made using the famous water from Saijo City.

Seasonal fruits centered around Ehime citrus served after the meal.

Takeout…220 yen

Takeout... 220 yen

Takeout... 220 yen