Taiki

A local specialty from Uwajima, Ehime Prefecture. Fresh sea bream sashimi is coated in a special sauce made with raw egg and dashi soy sauce, then served over warm rice. Enjoy the rich flavor of the egg and the umami of the sea bream.

A course meal of about 6 dishes using seasonal ingredients. Enjoy a little bit of each day's recommendations, including appetizers, sashimi, and grilled dishes.

A standard course featuring abundant seasonal seafood and vegetables. Satisfying in both quality and quantity, suitable for business entertainment and gatherings.

A special course featuring "Shiogama-yaki" (salt-baked sea bream), where a whole natural sea bream is baked in a salt crust. The umami of the sea bream is concentrated, resulting in a fluffy texture.

A dish of plump shrimp, urui (wild vegetable), and fragrant grilled shiitake mushrooms dressed with sesame vinegar. The acidity and richness of the sesame stimulate the appetite.

Rapeseed blossoms, a sign of spring, mixed with boiled shirasu (whitebait) in a mustard soy sauce dressing. The slight bitterness and hint of spice pair well with sake.

Blanched yellow leek, which is sweet and fragrant. Characterized by its crisp texture and elegant flavor.

Tempura of taranome (fuki bud) and udo (wild angelica), spring mountain vegetables. Enjoy their unique bitterness and aroma, recommended to be eaten with salt and crispy batter.

A cold dish of fresh shellfish and squid served with a refreshing Tosa vinegar jelly made with bonito dashi. It is visually appealing and refreshing.

Cod milt, rich and creamy, served with refreshing ponzu sauce. Melts in your mouth.

A luxurious delicacy made by flaking simmered monkfish liver and mixing it with crab meat. Rich flavor that pairs well with sake.

Fresh sardines marinated in vinegar. The vinegar enhances the umami of the fatty sardines, creating a refreshing yet deep flavor.

Tender and moist simmered duck breast. The sweetness of the duck fat and the flavor of the dashi are exquisitely balanced.

Young fish of bluefin tuna. It has a moderate amount of fat, with the umami of the red meat and a tender texture.

Sashimi of sea bream, known as the king of white fish. It is light-bodied yet has a refined sweetness and moderate chewiness.

Squid characterized by its strong sweetness and sticky texture. The umami spreads as you chew.

Additive-free raw sea urchin, without the use of alum. Enjoy the creamy sweetness and oceanic aroma of sea urchin in its natural state.

A platter of today's recommended fresh fish. Recommended if you can't decide.

Salt-grilled cutlassfish, characterized by its tender white flesh. It's fatty and the skin's crispiness is enjoyable.

A dish of tender small squid grilled fragrantly with butter and soy sauce. The richness of the butter and the aroma of the soy sauce stimulate the appetite.

Lightly grilled dried sandfish with concentrated umami. Often eaten from head to bone, it's perfect with sake.

Cod milt grilled on konbu (kelp), infusing it with the kelp's umami. Grilling makes the surface crispy and the inside melty.

A luxurious dish of scallop with sea urchin on top, wrapped in nori and lightly grilled. The oceanic aroma and rich umami fill your mouth.

Creamy gratin made with fluffy new potatoes and scallops. The aroma of cheese enhances the sweetness of the ingredients.

Spring bamboo shoots grilled with miso containing fukinoto (butterbur buds). The texture of the bamboo shoots and the slightly bitter taste of the fuki miso evoke spring.

Chawanmushi (steamed egg custard) made with plenty of clam broth. The clam's umami dissolves into the egg mixture, creating a gentle and savory flavor.

Octopus simmered for a long time until tender. The flavor is deeply infused, and the umami is released with each chew.

Shumai (steamed dumplings) made with crab paste (shinjo) wrapped in yuba (tofu skin). Fluffy texture and delicate crab flavor.

A dish featuring Omi duck, a brand of domestic duck, and fragrant Japanese parsley in a small pot. The duck's high-quality fat melts into the soup, with the crispness of the parsley as an accent.

A small pot dish combining clams and bamboo shoots, spring ingredients. A luxurious soup that is simple yet highlights the umami of the ingredients.

Fatty cutlassfish made into crispy fries. The flesh is fluffy and can be enjoyed with tartar sauce or salt.

Deep-fried tilefish, a high-grade fish. Often fried until the scales are crispy, offering a superb aroma and sweetness.

Oysters served as fry or tempura. A dish that seals the rich flavor of the "ocean's milk" in a crispy coating.

High-quality chikuwa made from sea bream paste, deep-fried in a batter mixed with aonori (green seaweed). Features the flavor of sea bream and the aroma of seaweed.

Creamy cod milt tempura. Crispy on the outside and meltingly rich on the inside.

Simmered taro root, deep-fried. The crispy exterior and sticky interior texture are addictive.

Tempura of fresh white asparagus. Its unique bitterness and sweetness are encased in a crispy batter, offering a juicy flavor.

A luxurious bowl of Uwajima-style sea bream rice, the restaurant's specialty. Sashimi-grade sea bream marinated in a sauce with raw egg is served over rice.

Sea bream sashimi seasoned with sesame sauce is placed over rice, and then hot dashi or tea is poured over it. Enjoy the semi-raw texture of the sea bream.

Fried rice seasoned with the saltiness of green preserved mustard greens and the umami of shirasu. A flavor perfect for finishing a meal.

A noodle dish featuring Handasomen (thick somen noodles), a specialty of Tokushima Prefecture, topped with Uwajima's famous Jakoten (fried fish cake). Served with warm dashi broth.

An elegant clear soup with large clams. The clam broth permeates your body.

Red miso soup with the rich umami of clams. Perfect as a finisher after drinking.

Carefully selected Japanese wines.

Recommended sake carefully selected from all over Japan. Brands change daily and seasonally.

720ml bottle of sake. Recommended for sharing with a group.