Uwajima Taimeshi at Goshiki in Matsuyama
Tokyo Mate
I had dinner at Goshiki (郷土料理 五志喜) in Sanbancho, Matsuyama. What I came for was Uwajima taimeshi (宇和島鯛めし).
Ehime also has a taimeshi that is cooked together with the rice, but the one I ordered that day was the Uwajima kind, which uses raw sashimi.
Uwajima taimeshi
It came as four vessels. A plate of sea bream sashimi, a small bowl of wakame and chopped spring onion, a bowl of rice, and the tare.
The tare bowl had a whole raw egg yolk dropped into it, with sesame floating on the surface. You break the yolk and stir it in, run the sashimi through it, and lay the slices on the rice. The wakame and onion go on top if you want them.
This was the best thing I had that evening. It is a different way of eating from plain sashimi and from the cooked kind of taimeshi, and I am glad I ordered it after coming all the way to Matsuyama.
Goshiki basics
| Name | Goshiki (郷土料理 五志喜) |
| Hours | Lunch 11:00-14:00 (L.O. 13:30) Dinner 17:00-21:00 (L.O. 20:20) Saturdays and days before public holidays, dinner 17:00-21:20 (L.O. 20:20) |
| Closed | No regular closing day (irregular) |
| Seats | 127 seats (up to 60 for banquets) Tatami rooms, sunken kotatsu seating and legless chairs |
| Reservations | By phone or online |
| Courses | From 3,000 yen (tax included) / kaiseki from 5,500 yen |
| Address | 3-5-4 Sanbancho, Matsuyama, Ehime 📍 View on Google Maps |
| Access | 6 minutes on foot from Okaido station on the Iyo Railway Jonan line 7 minutes from Kenchomae station |
| Official site | ➡️ Goshiki |
It sits on the Sanbancho street, a short walk from the Okaido shopping arcade. Look for the vertical signboard, the tiled eave, and the noren curtain on the ground floor.
The other dishes
Along with the taimeshi we ordered a few things, mostly Ehime ones.
🐟 Sashimi platter
Tuna, white fish and squid on one plate. Lemon, shiso, shredded daikon and wasabi are set alongside on a square black dish.
🍢 Jakoten (じゃこ天)
Four oval jakoten, a fried cake of minced fish. They arrive lined up on a long dish with paper under them.
🍤 Seasonal tempura
Several prawns with vegetables such as aubergine and shishito peppers. The batter is thin, and everything is arranged together on a celadon square plate.
🍗 Imabari senzanki (今治せんざんき)
Senzanki is the fried chicken of Imabari. The coating has taken on a deep colour, and two lemon wedges sit in the black bowl beside it.
🍜 Tai somen (鯛そうめん)
Sea bream simmered in a sweet soy seasoning, served in one bowl with somen noodles. Besides white, the noodles include pale yellow, green and pink strands, and the colours show against the black lacquer bowl. Wakame, chopped spring onion and kamaboko are in there too.
The sea bream is simmered with the skin on, until the colour has gone dark.
This is a place to use in Matsuyama when you want to eat several Ehime dishes in one sitting. For taimeshi I ordered the Uwajima kind. If what you want is sashimi with the raw egg tare, order that one.