A Taste of Ehime's Food Culture Through Sea Bream Rice and Tobe Ware

Taimeshi-ya Sora to Umi BlueBlue

Tabiiro’s picks: signature dishes

A popular set featuring two styles of sea bream rice

A rare restaurant offering a side-by-side taste of Matsuyama- and Uwajima-style sea bream rice

Miso soup combining sea bream broth and barley miso

House-made "Yuzu Daikon," a traditional specialty of the Ozu region

"Bihoran" eggs from the rare all-Japanese "Momiji" chicken breed

Compare Both Styles of Taimeshi in the "Yokubari Taimeshi Set"

The popular "Yokubari Taimeshi Set" features both "Matsuyama Taimeshi" and "Uwajima Taimeshi," made with red sea bream from Ehime Prefecture. Few nearby sea bream rice restaurants serve both styles together, making it possible to compare their distinct characteristics in a single meal. "Matsuyama Taimeshi" is cooked with sea bream raised in the Seto Inland Sea, allowing its savory flavor to permeate each grain of rice. "Uwajima Taimeshi," by contrast, features springy slices of sea bream marinated in a special sauce and mixed with egg. The Matsuyama style brings together the flavors of sea bream and rice, while the Uwajima style combines the texture of sashimi with the richness of sauce and egg. Together, they showcase two different versions of Ehime's representative local dish.

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  "Matsuyama Taimeshi" Cooked with a Whole Sea Bream

  "Matsuyama Taimeshi" is offered at relatively few nearby restaurants. While many versions cook sea bream fillets with seasonings, this restaurant follows a traditional method, slowly cooking a whole red sea bream from Ehime Prefecture with dashi. The sea bream's savory flavor permeates every grain of rice, while opening the lid releases a rich aroma and billowing steam. It is a deeply satisfying dish that appeals through its aroma and appearance as well as its flavor.

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  "Uwajima Taimeshi" with a Special Sauce and Egg

  "Uwajima Taimeshi" is a local dish said to have once been eaten aboard boats by naval forces, reflecting the ingenuity of fishermen. Red sea bream from Ehime Prefecture is marinated in a special sauce and combined with rich egg, adding mellow depth to the fish's savory flavor. The egg is beaten and mixed with the sea bream, then poured over piping-hot rice with nori and sesame, bringing together the texture of sashimi, the flavor of the sauce, and the richness of the egg.

Popular pairings

Fresh whitebait from the waters off Misaki

Partway through, mix in the rich "Bihoran" egg for a mellower flavor

"Shirasu Rice Bowl Set Meal"

The "Shirasu Rice Bowl Set Meal" comes with a generous serving of fresh shirasu (whitebait) caught off Misaki on the Sadamisaki Peninsula, piled over rice. For the first few bites, it's best enjoyed without adding anything, allowing the whitebait's natural umami to develop with each bite alongside the rice. Partway through, try mixing in a "Bihōran" egg from a rare, purely Japanese-bred chicken variety. The rich yolk adds a mellow depth and a new dimension of flavor. The rice is "Nikomaru," grown at "Au Farm" in Kihoku Town. The set also includes miso soup made with Iyo barley miso and small side dishes incorporating Ehime ingredients, such as house-made "Yuzu Daikon" (daikon radish pickled with yuzu citrus). With fresh seafood at its heart, this satisfying set meal brings together the regional flavors of the rice, eggs, and miso in one complete meal.

Must-try signature dish

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  "Bihoran" Eggs from Shikokuchuo City

  "Bihoran," served with every set meal, comes from the rare Japanese "Momiji" chicken breed raised in Shikokuchuo. Particular attention is given to the chickens, water, and feed, resulting in eggs known for their large yolks and rich flavor. The fish and rice are best tasted on their own first, then mixed with the egg partway through the meal for added mellow richness that enhances the flavors. This creates a change in flavor within a single meal.

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  House-Made Yuzu Daikon, an Ehime Specialty, with Free Refills

  "Yuzu Daikon" (daikon radish pickled with yuzu citrus) is a traditional local dish from the Ozu area of Ehime Prefecture, made by hand using Ehime-grown daikon radish and yuzu, along with beet sugar. Its crisp, satisfying crunch, refreshing citrus aroma, and light flavor make it an excellent palate cleanser alongside the richly flavored sea bream rice. Unlimited refills are available, so there's no need to stop at just one serving.

Restaurant highlights

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  A sea bream rice feast to start the day

  Start an Ehime Morning with Two Styles of Sea Bream

  From 7:00 A.M., both "Matsuyama Taimeshi" and "Uwajima Taimeshi," made with sea bream from Ehime Prefecture, are available for side-by-side tasting. Freshly cooked rice is portioned one bowl at a time, and each dish is prepared by hand. The miso soup is made with dashi prepared from sea bream each morning and Iyo barley miso. The savory flavor of the sea bream blends with the sweetness of the barley miso, complementing the sea bream rice. It also makes for a distinctly Ehime-style breakfast before heading out sightseeing.

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  Sea bream rice served in a favorite piece of Tobe ware

  Dining with a Choice of Ehime's Traditional Tobe Ware Bowls

  With an order of the "Yokubari Taimeshi Set," one rice bowl can be selected from the many pieces of Tobe ware displayed near the front of the counter. These sturdy, thick-walled bowls are individually painted by artisans with indigo patterns, each with a different design and character. Choosing which bowl to use for the sea bream rice is part of the appeal of this set. Dining with a favorite piece of Tobe ware also provides a glimpse of Ehime culture through its ceramics.

Interior

Open, airy table seating overlooking the stone walls

Deep counter seating well suited to solo diners

A bright, relaxed interior accented with indigo blue

The interior combines warm wood and indigo tones in a refined, cafe-like design that appeals to younger diners. Counter and table seating are available, with the tables overlooking an atmospheric stone wall. Local staff prepare each dish by hand. After the meal, freshly ground coffee (200 yen) offers a chance to relax, and a photo studio is also located in the basement.

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  Peaceful Seating with Large Windows Overlooking Greenery and Exposed Rock

  Table seating beside large windows looks out over greenery and exposed rock, providing a relaxed setting for dishes made with ingredients from Ehime. The calm atmosphere offers a quiet break from the surrounding city. The view beyond the windows adds to the meal, leaving an impression alongside the flavors of the food.

From the Tabiiro Editorial Team

On a weekday morning, the restaurant draws a wide range of diners, including tour groups from Korea and travelers from outside the prefecture, reflecting its popularity. Despite the steady turnover, the warm wood interior remains calm and relaxed. Located in the heart of Matsuyama Ropeway Shopping Street and open from 7:00 A.M., the restaurant serves both "Matsuyama Taimeshi" and "Uwajima Taimeshi" for side-by-side tasting. It is a fitting place to begin the day with Ehime's local cuisine.