RESTAURANT
Local Gastronomy that Celebrates Nature's Bounty
A dining experience that surprises and delights
with the gifts of the land
An Unforgettable Culinary Journey
Dine on the finest Setouchi ingredients
while gazing out over the water garden
through floor-to-ceiling windows
Our cuisine showcases the bounty of the Seto Inland Sea, crisp vegetables grown with pure Uchinuki spring water, and fresh produce from our own garden. Among them, fish sourced directly from fisherman Jun-ichi Fujimoto, praised by chefs across Japan, is served as the highlight of the menu.
Every dish reflects our philosophy of "Local Gastronomy", drawing out the natural flavor of each ingredient through a harmony of Japanese sensibility and Western technique.
As you dine, sweeping views open through floor-to-ceiling windows, while each course is served on original Tobe-yaki porcelain—an experience to remember.
with creative sensibility to create
vibrant dishes that linger in the heart Local gastronomy featuring ingredients from the Seto Inland Sea
Dining
A Creative Gastronomic Journey
Born from Three "Shoku"
In the dining hall, framed by sweeping views of nature, discover a culinary experience that goes beyond the everyday. The stars of the table are fresh seafood from the Seto Inland Sea, Iyo beef—Ehime's proud brand—and vegetables gathered that very day from our own garden.
At the heart of our philosophy are the three "Shoku":
• Shoku / 植 (Origin): the soil and history that nurture each ingredient
• Shoku / 色 (Color): the freshness and vibrancy that delight the eye
• Shoku / 触 (Touch): the textures of food, and the feel of the plates and cutlery that complete the moment
Together, these elements create dishes that capture the essence of Ehime. From amuse-bouche to dessert, every course celebrates local ingredients, harmonizing Japanese sensibility with Western technique for a dining experience both creative and unforgettable.
Chef
Ryosuke Yamashita
Head Chef of JIJIJIN Matsuyama, Ryosuke Yamashita grew up in Ashiya, Hyogo, immersed in Kobe's cosmopolitan culture. To broaden his perspective beyond technique alone, he trained in kitchens around the world. His original approach combines traditional Japanese style with bold, unexpected pairings of ingredients—earning his cuisine the name "Shin-Washoku," or New Japanese.
Collaborator
Fisherman Jun-ichi Fujimoto
Renowned as a "charismatic fisherman," Jun-ichi Fujimoto is celebrated for innovative techniques and distribution methods that enhance the value of his catch. In particular, his expertise in the ikejime method maximizes freshness and flavor, winning the trust and admiration of leading restaurants across Japan.