一进丸 道後店

A dish that allows you to enjoy seasonal fresh fish from Setouchi using the traditional cooking method of straw grilling. You can savor the original flavors of the ingredients along with the fragrant aroma. In addition to sea bream, bonito and amberjack are also available. How about pairing it with a local sake that complements the dish?

Ehime's local dish 'Tai Meshi' is a dish made by cooking a whole sea bream in a clay pot or kettle, featuring flavors from the Eastern and Central regions. Additionally, there is a fisherman's dish marinated in a special sauce from the Southern region.

A dish that grills the local ingredient 'Himekko Chicken' robustly over charcoal. The overflowing meat juices and the flavor that emerges the more you chew are its charm. The aroma of charcoal and juiciness are extremely delicious.

A dish that allows you to enjoy seasonal fresh fish from Setouchi using the traditional cooking method of straw grilling. You can savor the original flavors of the ingredients along with the fragrant aroma. In addition to sea bream, bonito and amberjack are also available. How about pairing it with a local sake that complements the dish?

Available from December to the end of April.

A dish that grills the local ingredient 'Himikko Chicken' boldly over charcoal. The overflowing juices and the flavor that emerges the more you chew are its charm. The aroma of charcoal and juiciness are extremely delicious.

Tai Meshi, a traditional dish from Ehime, features a whole sea bream cooked in a clay pot or kettle, capturing the flavors of the Eastern and Central regions. Additionally, there is a fisherman's dish marinated in a special sauce from the Southern region.