Ehime Prefecture, located on Japan’s Shikoku Island, is fast becoming a must-see destination in 2025 thanks to the huge variety of visitor experiences on offer, including getting to know some of the region’s prized foods and produce. Ehime’s temperate climate means seasonal, fresh produce is abundant, and while the region is best known as Japan’s citrus-producing mecca, there are plenty of other local delicacies (and tipples) to try. From sake and salted ramen to sweet chestnuts and seafood rice bowls, here’s a roundup of some of the top culinary must-dos:
Taste the refined flavours of sake in Saijo City
There are around 35 sake breweries dotted throughout Ehime Prefecture, but Saijo City, nestled at the foot of Mt. Ishizuchi is famous for producing some of the most revered sake in Japan. For centuries, sake brewers in the city have been harnessing the fresh, clean water that flows from the city’s many natural springs – known locally as uchinuki – to make sake that’s renowned for its refined flavour. The rich mineral content of the water is said to enhance the fermentation process to create a flavour profile that’s delicate, yet more complex compared to many other sake’s.
You’ll discover several historic family run sake breweries operating in Saijo City, including Seiryo Sake Brewery. Seiryo has been using the underground waters from Mt Ishizuchi to produce sake for around 130 years. Visitors are free to experience the brewery shop at any time, while Seiryo typically holds an open event each spring so guests can see the brewery at work.
Enjoy the sweet spoils of Ehime’s prized citrus fruits in Ainan Town
Located in southern Ehime Prefecture, Ainan Town is known for its abundant citrus fruits including the Ainan Gold and the Amanatsu (a sweet summer orange). The combination of plentiful sunshine, warm temperatures and coastal breezes from the Uwa Sea creates the ideal growing conditions for the sweet fruits, with the Ainan Gold prized for its golden colour and sweet flavour. The fruit is used all over Japan to make premium juices, preserves, and desserts.
Many citrus farms around the town of Ainan are family owned and welcoming to visitors keen to try the fruit and learn more about the local farming practices, with some even offering guests the opportunity to try their hand at making citrus jelly with their harvest. The town also celebrates its heritage in citrus production through local markets and seasonal festivals throughout the year. At any market, you can try the fresh flavours of the fruit or buy other citrus based products including sweets, sauces, and even teas.
Experience the unexpected delights of chestnuts in Ozu City
Ozu City is the largest producer of chestnuts in Shikoku, thanks to the fertile soil and mountainous terrain surrounding the city, as well as its ideal temperate climate. The chestnuts of Ozu are highly regarded for their unique sweetness, creamy texture and large size which lend themselves to diverse culinary uses from savoury dishes to traditional Japanese sweets such as kurikinton.
One of the most renowned dishes featuring Ozu’s fine chestnuts is chestnut rice known as kuri-gohan, while tonkuri mabushi is a new type of rice bowl featuring a combination of chestnuts and pork belly on rice – sometimes served with a flavoursome special broth. Visit Ozu Robata Aburaya and Bun Aburaya restaurants to experience the culinary creativity and distinguished flavours of Ozu’s locally produced chestnuts.
Depending on what time of year you visit, Ozu celebrates its history of producing high-quality chestnuts at various events throughout the year. You’ll find markets brimming with chestnut-based products in the autumn while the city’s chestnut farms often open their doors to visitors allowing them to participate in the harvesting process while learning more about the growing process from local farmers.
Try the unique salt ramen in Imabari City
A maritime city on the Shikoku-Shimanami Sea Route, Imabari is home to a unique and delicious version of Japan’s famous ramen dish which makes use of the city’s abundant local seafood and Hakata salt produced on the nearby Hakata Island and Omishima Island. The heartwarming soup is perfectly seasoned with Hakata salt and usually contains noodles alongside seafood from the Seto Inland Sea such as sea bream and horse mackerel. Toppings including fish cake – a local specialty – pork, chicken, and seaweed from the Kurushima Straits are used to enhance the flavours of the soup which is a ‘must-try’ for any ramen enthusiast visiting Imabari City.
You’ll find several restaurants around the city serving the special ramen dish including eMenbu Tatsue, Kokinya, and Sanwa.
Savour the fruits of the sea at a one-off dining experience on Hakata Island
Situated in the Seto Inland Sea and one of the six islands on the Shimanami Kaido cycling route, Hakata Island offers travellers the chance to experience authentic flavours fresh from the surrounding seas. The port town of Hakatacho Kitaura on the north coast of the island is home to the one-star Michelin sushi restaurant, Akakichi, serving an extensive range of nigiri (rice topped with raw fish or other seafood) freshly made to order. Squid, octopus, prawns, tuna, sea urchin, and sea bream – sourced from the local waters – are all available to try at Akakichi which is reminiscent of a traditional Japanese eatery. The fish are caught and processed by Japan’s top fisherman, Mr Fujimoto. Fresh, seasonal local fish from the Seto Inland Sea are available.
Once every month, Akakichi transforms into a different restaurant, Nijikichi, giving diners a rare and exceptional treat. At Nijikichi, a local fisherman named Mr Fujimoto collaborates with various top chefs from around Japan to offer one-off omakase meals so diners can experience ultra fresh one-off flavours from the region that are only available during the moment in time the restaurant opens.
