[Demonstration] One of Ehime's local delicacies. It was originally a meal served to staff at a Chinese restaurant. It is said that it began as a bowl of rice topped with pieces of roast pork and a soft-boiled egg, then poured with the broth from the roast pork, which became popular as a meal served to staff. The egg yolk melts on top of the hot rice and mixes with the meat and rice, creating a unique flavor.

[Demonstration] Egg dishes that give off an overwhelming presence and happy aura at breakfast. Omelettes are a special menu item that is unique to hotels. Start your day off right with a soft, fluffy, and gentle taste.

[Demonstration] A side dish that goes well with both rice and bread is fried eggs. Use your favorite seasonings such as soy sauce, ketchup, and salt. It is a surefire menu item that is also very useful for "Yakibuta Tamagohan (grilled pork and egg rice)."

Ehime faces the Uwa Sea, famous for its fresh seafood, and is known as the number one sea bream producing prefecture in Japan, boasting a 50% share of the domestic market share. Its local dishes using sea bream are a specialty. One of the most popular dishes is "Taimeshi." Enjoy the taste of this fluffy, elegantly cooked dish, beloved by locals.

It is a local delicacy that represents Uwajima and Yawatahama and is also designated as a local dish by the Ministry of Agriculture, Forestry and Fisheries. It is particularly common in the southern part of Ehime, where it is eaten all year round and is an indispensable part of daily meals.
It has a rich flavor with the condensed umami taste of small fish. Serve with grated daikon radish on top.

As the name suggests, this somen is made in five colors. The red is made from plum paste, the green from matcha, the yellow from mandarin orange, and the brown from glutinous barley - all made with natural colors without the use of artificial colorings. Made from carefully selected wheat flour, this beautiful hand-pulled somen is said to have been presented to the shogunate during the Edo period.