Ehime / Uwajima Ryori Kadoya Toranomon (Toranomon｜Japanese)

Dinner 8,800 yen course

8,800 JPY per person (Tax included)

Chicken breast and raw jellyfish salad with aromatic dressing, chilled simmered Kaga cucumber, crab sauce, grilled baby eggplant in broth, grated yam, okra, and salmon roe.




Grilled Uwajima Jakoten (fish cake) over a charcoal grill


Grilled olive salmon from Kagawa Prefecture with plum and yuzu sauce, chopped shiso leaves, scallop and Japanese scallop egg dish, pickled myoga ginger.



Tempura of sillago and early summer vegetables: zucchini, shishito peppers, and seaweed salt.

A5-grade Japanese Black Wagyu beef zabuton grill with corn, edamame, microgreens, and Japanese-style grated radish sauce.


Uwajima sea bream rice


Uji matcha gelato with sweet red bean paste topping

Dinner 11,000 yen course

11,000 JPY per person (Tax included)

Chicken breast and raw jellyfish salad with aromatic dressing, chilled simmered Kaga cucumber, crab in a thick sauce, grilled baby eggplant in broth, grated yam, okra, salmon roe, simmered black whelk.



Assortment of 5 types of local fish from Ehime Prefecture (including seared bonito with straw and sea urchin)


Uwajima Jakoten (fish cake) grilled over a charcoal grill


Grilled white sea bream from Ehime Prefecture, scallop and Japanese scallop egg dish, eel and cucumber salad, kohlrabi, Tosa vinegar


Deep-fried flounder with sweet and sour summer vegetables


Charcoal-grilled A5-grade Awa beef from Tokushima Prefecture, served with corn, edamame, microgreens, Japanese-style grated radish sauce, and summer truffles.

Uwajima sea bream rice


Cherry gelato

Lunch 5500 yen course

5,500 JPY per person (Tax included)

<Assorted appetizers>
Chicken breast and raw jellyfish salad with aromatic dressing, chilled simmered Kaga cucumber, crab sauce, grilled baby eggplant in broth, grated yam, salmon roe, and okra.

<Assortment of 4 kinds of fresh fish from Ehime>

<Main dish>
Wagyu roast beef, Uwajima specialty Jakoten (fish cake), grilled grunt with plum and yuzu sauce, pickled myoga ginger.

<Specialty>
Uwajima sea bream rice

<Dessert>
Seasonal ice cream

Lunch 7700 yen course

7,700 JPY per person (Tax included)

Low-temperature cooked steamed chicken in the style of Bang Bang Chicken; blanched lettuce and Kyoto-style fried tofu with crab meat; water shield and mozuku seaweed in vinegar; grated yam and salmon roe.


Includes seared bonito tataki from Ehime Prefecture, cooked over straw.

Fresh rock oysters from Kofuchi, Ehime Prefecture, served with ponzu sauce.


Uwajima Jakoten (fish cake), pickled myoga ginger, Awa beef ichibo cutlet with mustard sauce, Kagawa Prefecture olive salmon grilled with sansho leaves.


Uwajima sea bream rice


Seasonal ice cream