Ehime
Rich sea food of the Seto Inland Sea and the Dogo Onsen hot spring, the highlight of the tour, will welcome you
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Ajisho
Shikoku-Chuo, Ehime
Sushi, Japanese
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Pizzeria Austro
Imabari, Ehime
Italian, Italian/French
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Amimoto
Matsuyama City, Ehime
Izakaya (Japanese tavern), Taverns
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Ippin Oryori Ootaki
Okaido / Gintengai, Ehime
Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew), Japanese
Ehime Area Map
Ehime prefecture, connected with the Honshu main island with Shimanami Kaido road, is an area surrounded by a long coastline and steep mountains, offering a warm climate throughout the year, with many small islands distributed in the Seto Inland Sea. From the scenery of the good old days to the historic and cultural city of Matsuyama, it offers you a variety of attraction - you can relax in the Dogo Onsen hot spring, enjoy cycling on the Shimanami Kaido road, or vist Besshi Copper Mine, the “oriental Machu Picchu.” Of course, you can enjoy he rich and tasty sea foods.
Access from major landmarks
Kansai International Airport - Matsuyama Station
From Kansai International Airport to Matsuyama Airport
Fifty minutes (via Peach Aviation)
From Matsuyama Airport to Matsuyama Station
Fifteen minutes (via Shuttle bus)
Attractions in Ehime
Landmarks
Articles of Ehime
Learn more about the local culinary scene to get ready for your Japan trip.
Here are the articles to introduce the best restaurants in Ehime.
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Best Sakura Viewing Spots in Japan and Good Restaurants Nearby
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A 5-Minute Guide to Shikoku's Appeals and Restaurants
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Five Restaurants in Ehime to Enjoy Fresh Seafood from the Setouchi Region
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Sightseeing and Gourmet Highlights of the Setouchi Area
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If you travel to Shikoku, you must try all the fresh seafood restaurants!
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Recommended Restaurants for Visiting While Embarking on a "Suzume" Pilgrimage throughout Japan
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If visiting Matsuyama, these are five must-visit Japanese restaurants to stop by when exploring Matsuyama Castle in Ehime.
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Ehime - Chef's Recommendation
Here, we introduce the truly delicious cuisine recommended by the chefs.
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