Restaurant Menu
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Original Menu
Appetizer
座附
Niihama Caught Jack Mackerel Fry with Marron Chip and Sansho Salt
新居浜産船上神経メサワラフライ 中山栗チップ 山椒塩
This dish features fried jack mackerel caught fresh from Niihama, served with marron chips and seasoned with sansho (Japanese pepper) salt. It's a light and flavorful appetizer.
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Main Course (Seafood)
御苑
Setouchi Sea (Kurushima Strait) Oshima Miyakubo Fisherman Mr. Fujimoto's "Shinjime" Pike Conger with Kudzu, Steamed Pike Conger Broth (steamed for 6 hours at 80°C)
来島海峡 大島宮窪の漁師 藤本さんの神経〆鱧葛打ち 80度で6時間酒蒸しした鱧の酒蒸し出汁
This dish showcases pike conger, a delicacy, prepared by a fisherman named Mr. Fujimoto from Oshima Miyakubo. The fish is 'shinjime' (a method of preparing fish to enhance texture and flavor) and served with a broth made from steaming the pike conger for six hours at 80°C. This slow steaming method likely results in a tender texture and a rich, concentrated broth.
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Sashimi
御造
Directly from Ainan Town, Mr. Hamada's "Shinjime" Grouper and Horse Mackerel
爱南町直送濱田さんの神経〆オオモンハタ マアジ
This sashimi platter features fresh grouper and horse mackerel, sourced directly from Ainan Town and prepared using the 'shinjime' method by Mr. Hamada. This preparation likely aims to improve the texture and flavor of the fish.
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Imabari Offshore Conger Eel
今治沖の大穴子
This is a sashimi dish featuring conger eel caught offshore from Imabari. Conger eel is known for its rich flavor and tender texture when prepared as sashimi.
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Special Dish
強肴
Lemon Soy Sauce, Hon Wasabi, Setouchi Sea Salt, Sudachi
レモン醤油 本山葵 瀬戸内海塩 酢橘
This is a chilled savory egg custard (chawanmushi) made with natural soft-shelled turtle raised in the clear streams of Shikoku Karst. It is served with accompaniments of lemon soy sauce, fresh wasabi, Setouchi sea salt, and sudachi (a type of Japanese citrus).
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Hojo Island Okra with Green Yuzu
北条産島オクラ 青柚子
This dish features okra from Hojo Island, likely prepared in a way that highlights its freshness and texture, and is flavored with green yuzu, a citrus fruit that adds a bright, aromatic note.
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Meat
肉
30-Day Dry-Aged "Iyodano-wa" Beef from Uwa Town, Seiyo City
西予市宇和町産 30日間ドライエイジングした伊予田之環牛
This is a premium beef dish featuring "Iyodano-wa" beef from Uwa Town, Seiyo City, which has been dry-aged for 30 days. Dry-aging enhances the flavor and tenderness of the beef by concentrating its natural juices and breaking down connective tissues.
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Noodles
麺
Ehime Produce, Matsuyama Long Eggplant, Aged Sweet Potato with Real Sansho Sauce
愛媛産フルーツ 松山長茄子 熟成サツマイモ 実山椒ソース
This dish combines local Ehime produce: Matsuyama long eggplant and aged sweet potato, served with a sauce made from real sansho (Japanese pepper). The combination suggests a balance of sweet, savory, and slightly spicy flavors.
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Mr. Fujimoto's "Shinjime" Natural Sea Bream Dashi Somen
藤本さんの神経〆天然鯛出汁そうめん
This dish features somen noodles served in a dashi (broth) made from natural sea bream, prepared using the 'shinjime' method by Mr. Fujimoto. This method likely enhances the delicate flavor of the sea bream, creating a refined noodle dish.
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Two-Year Aged Somen Noodles with Homemade Yuzu Pepper and Mikuniya's Premium Nori
二年ひね物そうめん 自家製柚子胡椒 三國屋の極上海苔
This is a somen noodle dish made with noodles that have been aged for two years, which likely gives them a unique texture. It is served with homemade yuzu pepper paste and premium nori (seaweed) from Mikuniya, offering a complex flavor profile with citrusy spice and umami.
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Rice Dishes
食事
Japan's Highest Gold Award Winning New Rice Grown by Mr. Taryokuhongan from Uwa Town
日本最高金賞 宇和町産 田力本願さんの育てた新米
This is a serving of new rice that has won Japan's highest gold award, cultivated by Mr. Taryokuhongan from Uwa Town. It highlights the quality and prestige of the rice served.
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"Niebana" (Simmered Flower) Uwajima-style Sea Bream Rice with Mr. Nakatani's Marinated Egg Yolk
煮え花 宇和島鯛めし風 中谷さんの育てた卵黄漬け
This dish is a variation of Uwajima-style sea bream rice, known as 'Tai Meshi'. It is prepared with a special element called 'Niebana' (which can refer to the delicate appearance of cooked ingredients) and served with egg yolk marinated by Mr. Nakatani, adding a rich and creamy element.
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Saijo Silk Eggplant and Matsumae Town "Kamage Shirasu" (Boiled Whitebait) with Assorted Pickles
西条産絹皮茄子と松前町産釜揚げシラス 新香盛り
This dish features Saijo silk eggplant, known for its smooth texture, and 'kamage shirasu' (boiled baby sardines) from Matsumae Town. It is served with a selection of assorted pickles, offering a combination of textures and flavors.
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Ozu City Kajita Shoten's Mugi Miso Soup with Local Chives and Matsuyama Fried Tofu Pouch
大洲市の梶田商店の麦味噌汁 地ニラ 松山揚げ
This is a mugi (barley) miso soup from Kajita Shoten in Ozu City. It is flavored with local chives and includes Matsuyama fried tofu pouches, which are likely to absorb the savory broth.
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Dessert
水菓子
Freshly Made Ice Cream with Kuwabara Area Figs
桑原地区産イチジクの出来立てアイスクリーム
This dessert is a freshly made ice cream featuring figs from the Kuwabara area. The use of fresh, local figs suggests a natural sweetness and distinct flavor profile for the ice cream.
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