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Facing the Seto Inland Sea, Ehime Prefecture boasts a famous local delicacy called tai-meshi (sea bream rice). There are two distinct styles to enjoy in this region.
Uwajima Tai-meshi features fresh sea bream sashimi marinated in egg yolk and a special sauce, then served atop steaming rice. This traditional style, said to have originated from fishermen on their boats, harmonizes the sweetness of the sea bream with the richness of the egg. It is mainly enjoyed in the southern Nanyo area (around Uwajima City) of Ehime.
Takikomi Tai-meshi is a hearty dish where an entire sea bream is cooked with the rice. The fish’s umami flavors infuse the rice, creating a refined, deep taste. This style is popular in the central Chuyo area (around Matsuyama City) and the eastern Toyo area (around Imabari City and Saijo City). In particular, the Hojo area of Matsuyama is recognized as the birthplace of this style, often referred to as “Hojo Tai-meshi.”
Ehime is renowned as one of Japan’s top sea bream producers, offering high-quality fish throughout the year. Tai-meshi, crafted from fresh local ingredients and traditional cooking methods, is a must-try gourmet experience for anyone visiting Ehime.
Among these, the traditional Uwajima Tai-meshi continues to captivate food enthusiasts.
Today, let’s introduce Gansui Honten, a restaurant in Matsuyama City serving authentic Uwajima Tai-meshi.
Located in the heart of Matsuyama’s Okaido district, Gansui Honten specializes in traditional Uwajima Tai-meshi. Since the pre-Showa era, the first generation inherited the authentic Uwajima Tai-meshi tradition in 1946, and it has been preserved by the second and third generations for over a century. Only the finest sea bream caught individually with a pole and line is selected each day. They use locally sourced red egg yolks from Ehime, specially cultivated rice, and traditional barley miso to faithfully carry on the authentic taste. As a popular no-reservation restaurant, it remains beloved by gourmet enthusiasts.
The interior of Gansui Honten exudes a serene Japanese atmosphere.
In addition to counter seats, there are tables further inside.
The entire restaurant is spotless, offering a pleasant dining environment.
Near the entrance, you’ll also find a traditional kamado (hearth) and irori pot.
At Gansui, you can choose whether your Uwajima Tai-meshi uses wild or farmed sea bream.
This time, we opted for the wild sea bream Uwajima Tai-meshi.
The sea bream looks incredibly fresh and plump — you can almost taste it just by looking.
The set includes broth, egg, and pork miso soup made with sea bream broth.
At your seat, you’ll find instructions on how to enjoy Tai-meshi, making it easy even for first-timers.
Following the instructions carefully, your Uwajima Tai-meshi is ready.
It’s incredibly appetizing.
And of course, it tastes fantastic! The sea bream is firm and succulent, the broth has a perfect depth, and the mildness of the egg blends harmoniously. The moment you take a bite, an explosion of flavors fills your mouth.
This is the kind of dish you could enjoy endlessly.
When exploring local cuisine, choosing the right restaurant can be daunting. For Uwajima Tai-meshi, Gansui Honten is highly recommended.
The restaurant was spotless, and the staff were extremely attentive, making it a comfortable dining experience.
Gansui Honten is located in the Matsuyama Ropeway Shopping Street. It’s close to the “Sanroku Station” for the ropeway and lift that lead to Matsuyama Castle, making it easy to visit as part of your sightseeing plan.
If you’re traveling to Matsuyama City, be sure to stop by. With friendly staff and a casual yet comfortable atmosphere, it’s the perfect place to experience authentic Uwajima Tai-meshi.
