Ehime Prefecture occupies the northwestern corner of Shikoku island, facing the Seto Inland Sea. Known for Matsuyama Castle, the oldest operating hot-spring bathhouse at Dogo Onsen, the pilgrimage temples of the Shikoku 88-temple circuit, and the nation's finest mandarin oranges, Ehime blends samurai history with coastal scenery and one of Japan's most genuine onsen cultures.
Top food tours
Guided experiences that show you Ehime through its food.
Book a food tour in Ehime
Compare availability and prices for guided food experiences.
See food tours in EhimeWe may earn a commission from bookings made through these links.
Tour formats
Different ways to experience Ehime's food scene.
Items tours
Cooking classes
Take a piece of Ehime home with you.
Ehime Ponzu Nabe Cooking Class
Jakoten Fish Cake Making Workshop
DIY self-guided food tour
Build your own food crawl through Ehime.
-
1
S
-
2
e
-
3
l
-
4
f
-
5
-
-
6
g
-
7
u
-
8
i
-
9
d
-
10
e
-
11
d
-
12
-
13
E
-
14
h
-
15
i
-
16
m
-
17
e
-
18
-
19
f
-
20
o
-
21
o
-
22
d
-
23
-
24
w
-
25
a
-
26
l
-
27
k
-
28
:
-
29
-
30
S
-
31
t
-
32
a
-
33
r
-
34
t
-
35
-
36
a
-
37
t
-
38
-
39
D
-
40
o
-
41
g
-
42
o
-
43
-
44
Y
-
45
o
-
46
k
-
47
o
-
48
c
-
49
h
-
50
o
-
51
-
52
a
-
53
l
-
54
l
-
55
e
-
56
y
-
57
-
58
(
-
59
1
-
60
0
-
61
:
-
62
0
-
63
0
-
64
-
65
A
-
66
M
-
67
)
-
68
-
69
f
-
70
o
-
71
r
-
72
-
73
j
-
74
a
-
75
k
-
76
o
-
77
t
-
78
e
-
79
n
-
80
-
81
s
-
82
k
-
83
e
-
84
w
-
85
e
-
86
r
-
87
-
88
(
-
89
¥
-
90
3
-
91
0
-
92
0
-
93
-
94
/
-
95
-
96
~
-
97
$
-
98
2
-
99
-
100
U
-
101
S
-
102
D
-
103
)
-
104
.
-
105
-
106
T
-
107
r
-
108
a
-
109
m
-
110
-
111
t
-
112
o
-
113
-
114
M
-
115
a
-
116
t
-
117
s
-
118
u
-
119
y
-
120
a
-
121
m
-
122
a
-
123
-
124
c
-
125
i
-
126
t
-
127
y
-
128
-
129
c
-
130
e
-
131
n
-
132
t
-
133
e
-
134
r
-
135
-
136
→
-
137
-
138
l
-
139
u
-
140
n
-
141
c
-
142
h
-
143
-
144
t
-
145
e
-
146
i
-
147
s
-
148
h
-
149
o
-
150
k
-
151
u
-
152
-
153
a
-
154
t
-
155
-
156
T
-
157
a
-
158
i
-
159
-
-
160
m
-
161
e
-
162
s
-
163
h
-
164
i
-
165
-
-
166
t
-
167
o
-
168
-
-
169
S
-
170
a
-
171
k
-
172
e
-
173
-
174
M
-
175
a
-
176
t
-
177
s
-
178
u
-
179
,
-
180
-
181
D
-
182
o
-
183
g
-
184
o
-
185
-
186
(
-
187
t
-
188
a
-
189
i
-
190
-
-
191
m
-
192
e
-
193
s
-
194
h
-
195
i
-
196
-
197
s
-
198
e
-
199
t
-
200
-
201
¥
-
202
1
-
203
,
-
204
5
-
205
0
-
206
0
-
207
-
208
/
-
209
-
210
~
-
211
$
-
212
1
-
213
0
-
214
-
215
U
-
216
S
-
217
D
-
218
)
-
219
.
-
220
-
221
A
-
222
f
-
223
t
-
224
e
-
225
r
-
226
n
-
227
o
-
228
o
-
229
n
-
230
:
-
231
-
232
M
-
233
a
-
234
t
-
235
s
-
236
u
-
237
y
-
238
a
-
239
m
-
240
a
-
241
-
242
T
-
243
a
-
244
k
-
245
a
-
246
s
-
247
h
-
248
i
-
249
m
-
250
a
-
251
y
-
252
a
-
253
-
254
B
-
255
2
-
256
-
257
f
-
258
o
-
259
o
-
260
d
-
261
-
262
h
-
263
a
-
264
l
-
265
l
-
266
-
267
f
-
268
o
-
269
r
-
270
-
271
m
-
272
i
-
273
k
-
274
a
-
275
n
-
276
-
277
s
-
278
w
-
279
e
-
280
e
-
281
t
-
282
s
-
283
.
-
284
-
285
E
-
286
v
-
287
e
-
288
n
-
289
i
-
290
n
-
291
g
-
292
:
-
293
-
294
D
-
295
o
-
296
g
-
297
o
-
298
-
299
S
-
300
a
-
301
k
-
302
a
-
303
b
-
304
a
-
305
-
306
b
-
307
a
-
308
r
-
309
-
310
f
-
311
o
-
312
r
-
313
-
314
2
-
315
–
-
316
3
-
317
-
318
l
-
319
o
-
320
c
-
321
a
-
322
l
-
323
-
324
s
-
325
a
-
326
k
-
327
e
-
328
-
329
t
-
330
a
-
331
s
-
332
t
-
333
i
-
334
n
-
335
g
-
336
s
-
337
-
338
(
-
339
¥
-
340
6
-
341
0
-
342
0
-
343
–
-
344
1
-
345
,
-
346
0
-
347
0
-
348
0
-
349
-
350
e
-
351
a
-
352
c
-
353
h
-
354
-
355
/
-
356
-
357
~
-
358
$
-
359
4
-
360
–
-
361
$
-
362
6
-
363
.
-
364
6
-
365
5
-
366
-
367
U
-
368
S
-
369
D
-
370
)
-
371
.
-
372
-
373
T
-
374
o
-
375
t
-
376
a
-
377
l
-
378
-
379
e
-
380
s
-
381
t
-
382
i
-
383
m
-
384
a
-
385
t
-
386
e
-
387
d
-
388
-
389
c
-
390
o
-
391
s
-
392
t
-
393
:
-
394
-
395
¥
-
396
4
-
397
,
-
398
5
-
399
0
-
400
0
-
401
–
-
402
6
-
403
,
-
404
5
-
405
0
-
406
0
-
407
-
408
(
-
409
~
-
410
$
-
411
3
-
412
0
-
413
–
-
414
$
-
415
4
-
416
3
-
417
-
418
U
-
419
S
-
420
D
-
421
)
-
422
.
Foodie tips
Get more out of every meal.
Tai-meshi comes in two styles — Matsuyama style is whole sea bream simmered in the rice pot; Uwajima style uses raw fish marinated in soy and egg yolk stirred into hot rice at the table
Jakoten is best eaten hot; vendors at Dogo Yokocho fry fresh batches throughout the day
Mikan harvest (October–January) is Ehime's most iconic seasonal food activity; book farm tours in advance as spots fill by September
Ehime sake breweries producing award-winning nihonshu include Uchimaru (Seiyo), Shusen (Kuma), and Saka Brewery (Ōzu)