Kiyomizu

A father and son team man the kitchen at this Michelin-starred restaurant in Ehime. The owner trained at a highly-regarded traditional restaurant in the Kiyomizu area of Kyoto (of Kiyomizu Dera Temple fame) where he learned the intricacies and philosophies of Kyoto-style cooking. Now he serves this cuisine in his hometown, using high-quality seasonal ingredients which represent the unique character of the region. Provenance is important to the personal cooking philosophy of the chef, as are relationships. In fact, he can give you a rundown of the exact producers and suppliers who he sourced his ingredients from, as he knows them all personally. A speciality dish is seasoned rice with red sea bream — presented with the same delicate aesthetic sense which runs through all of the dishes on the chef’s choice omakase menu. The lunch service is unbelievably affordable — potentially a contender for the best value Michelin-ranked meal in the country — and bento boxes are even available for those in a rush!