郷土料理 五志喜

Kyodo Ryori Goshiki is a long-established local cuisine restaurant, with a history of about 380 years, operated by a company known for “”Goshiki Somen”” (five-colored somen noodles). Goshiki somen are thin noodles colored in five hues by mixing ingredients such as ume plum paste and matcha into wheat flour and salt water. One of the restaurant’s signature dishes is “”Tai Somen,”” where a whole sea bream simmered in a sweet sauce is served atop colorful noodles. This vibrant dish is a staple for celebrations in Ehime. Another popular dish is tai-meshi (sea bream rice), and the restaurant serves two regional styles: Uwajima-style tai-meshi features sea bream sashimi marinated in soy-based sauce placed over rice, while Matsuyama (Hojo) style is rice cooked together with sea bream and soy-seasoned broth (sometimes using a whole fish). The Matsuyama-style tai-meshi is limited to 30 servings per day, so it’s best to arrive early if you want it. Ehime is Japan’s top producer of sea bream, so ordering sea bream dishes is highly recommended. Other local specialties include “”mikan inari”” (sweet citrus-flavored rice stuffed into fried tofu) and “”mikan beer,”” making it a fun place to sample Ehime flavors.