{"id":20893,"date":"2025-04-25T16:40:32","date_gmt":"2025-04-25T07:40:32","guid":{"rendered":"https:\/\/www.allway-japan.com\/?post_type=travelpost&p=20893"},"modified":"2025-08-21T17:31:42","modified_gmt":"2025-08-21T08:31:42","slug":"%e6%84%9b%e5%aa%9b%e3%81%ae%e3%81%94%e5%bd%93%e5%9c%b0%e3%82%b0%e3%83%ab%e3%83%a1%ef%bc%81-%e9%af%9b%e3%82%81%e3%81%97%e3%83%bb%e9%8d%8b%e7%84%bc%e3%81%8d%e3%81%86%e3%81%a9%e3%82%93%e3%83%bb%e3%81%a1","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/20893\/","title":{"rendered":"Local gourmet of Ehime! Tai-meshi, Nabeyaki Udon, Chanpon"},"content":{"rendered":"
\"\u611b\u5a9b\u306e\u3054\u5f53\u5730\u30b0\u30eb\u30e1\uff01<\/figure>\n\n\n\n

If you come to Ehime, we will definitely want you to eat the local flavors. We have collected popular local gourmets that can be tasted in Matsuyama and Yawatahama, including the specialty \"Tai-meshi\", \"Nabeyaki Udon\" and \"Yawatahama Champon\"! Please refer to Ehime travel.<\/p>\n\n\n\n

The umami of fresh bream and dashi is exquisite \"Uwajima Tai meshi\"<\/h2>\n\n\n\n
\"\u304b\u3069\u3084
\"Uwajima Tai meshi\" at Kadoya Okaido-ten, 1980 yen<\/figcaption><\/figure>\n\n\n\n

Tai meshi is made with Setouchi sea bream. That can be said to be Ehime's representative local gourmet. There are two types of \"Uwajima-style\" and \"Matsuyama-style\", each of which has a different flavor.<\/p>\n\n\n\n

Uwajima-style Tai meshi is one of the fisherman dishes in which the sashimi of bream is tangled in cold soy sauce-based dashi soup and eggs, and then served on the warm rice, which is also known as \"Nannyo style\". The texture and umami of fresh bream, the dashi and the egg are entangled, are delicious and the chopsticks cannot be stopped!<\/p>\n\n\n\n

\"\u3054\u5f53\u5730\u30e1\u30cb\u30e5\u30fc\u304c\u305f\u304f\u3055\u3093\u305d\u308d\u3046\u300c\u304b\u3069\u3084\u3000\u5927\u8857\u9053\u5e97\u300d\u306e\u5e97\u5185\"<\/figure>\n\n\n\n

\"Kadoya Okaido-ten\" is a restaurant where you can enjoy the local cuisine of Uwajima. In addition to the \"Uwajima Tai Meshi\" in the photo, \"Uwajima Kobako\" 650 yen is a local dish of Uwajima, a local dish that can be tasted at once by Fukumen, fuka yuzarashi and jako-ten. This is also recommended.<\/p>\n\n\n\n

\u25a0 Kadoya Okaido-ten<\/h3>\n\n\n\n

Address: 3-1-1 Okaido, Matsuyama, Ehime Prefecture
TEL:089-947-4600
Opening hours: 11-14: 30, 17-22: 00
Closed: No Closed
Access: Right from Dentei Okaido
Parking: None<\/p>\n\n\n\n

Excellent fatty chicken! Brand chicken with a pulm texture<\/h2>\n\n\n\n
\"\u5730\u9d8f\u306e\u4f1d\u5175\u885b\u306e\u300c\u9d8f\u3059\u304d\u300d1\u4eba\u524d980\u5186\"
Jidori no Denbe's \"Tori suki\" for one serving 980 yen<\/figcaption><\/figure>\n\n\n\n

Jidori, which is made up of four types of chickens, is excellent fatty! It has a combination of moderate softness and moderate elasticity, and has a plump and juicy texture. It goes with anything from grilled chicken to hot pot dishes. Try to enjoy it in a variety of ways of eating.<\/p>\n\n\n\n

\"\u304a\u5e97\u306e\u5165\u308a\u53e3\u3001\u9d8f\u306e\u30a4\u30e9\u30b9\u30c8\u304c\u304b\u308f\u3044\u3089\u3057\u3044\"<\/figure>\n\n\n\n

You can enjoy a variety of dishes using Himekko chicken, such as \"Kushimono\" 240 yen to \"Jidori nabe\" 890 yen. Course dishes that offer local chicken dishes are also popular. Lunch menu only during the day, and local chicken cooking courses are offered only at night.<\/p>\n\n\n\n

\u25a0Jidori no Denbe<\/h3>\n\n\n\n

Address: 3-8-23 Nibancho, Matsuyama, Ehime\n Morita Building, 1st floor
TEL:089-913-1210
Opening hours: 11:30 to 14:00 (lunch menu only), 17 to 23:00
Holidays: Sundays, public holidays
Access: 3 minutes walk from Dentei Okaido
Parking: None<\/p>\n\n\n\n

Soul food \"Nabeyaki Udon\" loved by Matsuyama citizens<\/h2>\n\n\n\n
\"\u30a2\u30b5\u30d2\u306e\u300c\u934b\u713c\u304d\u3046\u3069\u3093\u300d880\u5186\"
Asahi's \"Nabeyaki Udon\" 880 yen<\/figcaption><\/figure>\n\n\n\n

Matsuyama citizen's soul food, where soft noodles and sweet dashi dashi become habitual. The point is to simmer in a retro aluminum pot that is nostalgic somewhere. It is made of iriko and kelp, and the ingredients are beef and three kneaded pieces. You can enjoy various flavors in a single pot.<\/p>\n\n\n\n

The meal menu is only \"Nabeyaki Udon\" and \"Inarizushi\". \"Inarazushi\" is 300 yen per dish, and is very good with Nabeyaki Udon.<\/p>\n\n\n\n

In \"Asahi\" we will be accounting at the table when the goods are carried, so we recommend that you prepare the price in advance!<\/p>\n\n\n\n

\"\u5e97\u5185\u306f\u3069\u3053\u304b\u61d0\u304b\u3057\u304f\u3001\u307b\u3063\u3068\u843d\u3061\u7740\u3051\u308b\u96f0\u56f2\u6c17\"<\/figure>\n\n\n\n

Founded in 1947, \"Asahi\" is located in the back alley of Ginten-gai, an arcade street in the center of Matsuyama City, and there is a pleasant and relaxing atmosphere. In addition to table seats, there are also seats in the back of small rises and shops.<\/p>\n\n\n\n

\u25a0 Asahi<\/h3>\n\n\n\n

Address: 3-10-11 Minato-machi, Matsuyama-shi, Ehime
TEL:089-921-6470
Opening hours: 10-15:30 (ends when sold out)
Holidays: Fire, Wednesday
Access: 10-minute walk from Matsuyamashi eki on Iyo Tetsudo
Parking: None<\/p>\n\n\n\n

Exciting \"Tai Somen\" with one whole bream<\/h2>\n\n\n\n
\"\u90f7\u571f\u6599\u7406
''Tai somen (Sugatami)'' of Kyodo Ryori Goshiki 2200 yen<\/figcaption><\/figure>\n\n\n\n

The dish has the whole bream! \"Tai Somen\" has a large impact. It is tasted with tsuyu filled with boiled snapper broth. It is a dish that has been familiar in Matsuyama as an indispensable treat for a celebration seat or on special occasion.<\/p>\n\n\n\n

\"\u611b\u5a9b\u3092\u582a\u80fd\u3067\u304d\u308b\u90f7\u571f\u6599\u7406\u304c\u81ea\u6162\u306e\u8001\u8217\"<\/figure>\n\n\n\n

It is a long-established shop that boasts local cuisine that uses plenty of local ingredients such as Madai, Iyo Wagyu, and Hime pork. You can taste Matsuyama's specialty products, Goshiki Somen, which has been since the Edo period, as well as a menu like Ehime, such as \"Mikan sushi\" 600 yen. Reservations are recommended when visiting.<\/p>\n\n\n\n

\u25a0Kyodo Ryori Goshiki<\/h3>\n\n\n\n

Address: 3-5-4 Sanbancho, Matsuyama, Ehime
TEL:089-933-3838
Opening hours: 11-14, 17-21:30
Closed: Unregular holidays
Access: 6 minutes walk from Dentei Okaido
Parking: None<\/p>\n\n\n\n

Plenty of seafood umami! \"Yawatahama Champon\"<\/h2>\n\n\n\n
\"\u4e38\u5c71\u3061\u3083\u3093\u307d\u3093\u306e\u300c\u7279\u88fd\u3061\u3083\u3093\u307d\u3093\u300d700\u5186\"
Maruyama Champon's \"Tokusei Champon\" 700 yen<\/figcaption><\/figure>\n\n\n\n

Yawatahama's local champon \"Yawatahama Champon\", which features a light golden-colored soup. The ingredients are made from dishes such as Jakoten, and it has plenty of seafood umami.<\/p>\n\n\n\n

\"Maruyama Champon\" is a famous store that is said to be the original of \"Yawatahama Champon\". We recommend \"Tokusei Champon\" with squid and shrimp from Yawatahama and kneaded pieces!<\/p>\n\n\n\n

\u25a0 Maruyama Champon<\/h3>\n\n\n\n

Address: 2-371-9 Shinmachi, Yawatahama, Ehime Prefecture
TEL:0894-22-0984
Opening hours: 11-15
Closed: Thursday
Access: 20 minutes walk from JR Yawata Station
Parking: None<\/p>\n\n\n\n

    \n
  • This article is created based on the contents of \"Rurubu Information Edition\" or \"Rurubu & more.\" \"Rurubu +\".<\/li>\n\n\n\n
  • The data listed are as of March 2025. Prices, business hours, regular holidays, menus, etc. may change or may not be available due to temporary holidays. Please check in advance when using it, as the content may change.<\/li>\n\n\n\n
  • The holiday of stores and facilities omits the year-end holiday, Obon holiday, Golden Week, and temporary holidays in principle.<\/li>\n\n\n\n
  • The published fees are in principle the fee including consumption tax that we have confirmed at the time of the interview, and the entrance fee is the adult fee if there is no special mention.<\/li>\n\n\n\n
  • In principle, the published times are open (hall) to closed (hall). Please note that the last order or entrance (hall) time is 30 minutes to 1 hour before the normal closing (hall) time. The last order is denoted LO.<\/li>\n\n\n\n
  • For the spring quality and efficacy of the hot springs listed, manuscripts are prepared based on answers from each facility.<\/li>\n<\/ul>\n\n\n\n

    <\/p>","protected":false},"excerpt":{"rendered":"

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