Ehime

This is a beloved soul food from Matsuyama, Ehime Prefecture. The noodles, simmered in an aluminum pot, are soft, and the golden-hued broth has a slightly sweet flavor. In a back alley of the city center, you’ll find two restaurants, “Kotori” and “Asahi”, which have been cherished by locals since the 1940s. Even my mother, now in her 70s, recalls going to “Kotori” and “Asahi” with her friends during her high school days. The menu is simple, featuring only nabe-yaki udon and inari sushi.

（Toro-chan）

“Kotori” vs “Asahi”. The two shops are located on the same alley, and at first glance, their nabeyaki udon looks identical. Locals often have strong preferences about which one they favor.

（Kazumi）

When it comes to Matsuyama in Ehime, no one can forget “Kotori”’s nabeyaki udon. The shop is always bustling with tourists and locals returning home for the first time in a while. My recommendation? The inari—it pairs perfectly with the sweet udon broth. Ahh… just writing about it is making me hungry! There’s a rival shop (?) nearby called “Asahi”, so it could be fun to visit both and compare.

（Kapibara-san）

“Kotori” is a nabeyaki udon shop in Matsuyama, Ehime Prefecture. It’s a place my mother used to visit during her school days (it was even run by a classmate’s family), and she took me there as well. The menu is simple, with only nabeyaki udon and inari sushi, but the flavors have remained the same and delicious over the years.

（Hikaru）

“Asahi”’s piping hot nabeyaki udon, served in an aluminum pot, is a quintessential Matsuyama dish, with its sweet broth and soft noodles. The toppings, like chikuwa and other fish cakes, aren’t anything fancy—they’re the kind of “regulars” we’d always find in our fridge. It’s reminiscent of the udon my grandmother or mother used to make when I was little. As for the perfect companion to your udon? Sweet inari sushi is a classic choice. Manga artist Wada Radio is a regular here!

（Kasuga-building）

Served in nostalgic aluminum pots, this is Matsuyama’s soul food! The sweet broth and tender noodles are a perfect match. I highly recommended the renowned “Asahi” and “Kotori”.

（Biru）

The slightly sweet broth at Minato Shokudo” is delicious.

（Komo）

Nabeyaki udon is the soul food of Matsuyama citizens. Unlike earthenware or cast-iron pots, it’s served in a special lidded aluminum pot made just for nabeyaki udon. The broth is subtly sweet, making it easy for even small children to enjoy. For the best experience, order it with “gyoku,” i.e. an egg. The egg, simmered to a soft boil with the udon, can be enjoyed in different ways and I always can’t make up my mind: crush it before eating, halfway through, or save it for the end and mix it with the broth. Whichever way you choose, the combination of the egg and the delicate broth makes the dish even more delicious. Pairing nabeyaki udon with inari sushi makes for a full course. The best places to try are “Asahi” or “Kotori”. Each shop has its unique take on the broth: “Asahi”’s broth is sweet and soft, while “Kotori”’s is more refined and mellow. I personally prefer Asahi”’s nabe-yaki udon because it tastes closer to home cooking.

（K.Ogasawara）

“Asahi” and “Kotori” serve udon that’s nothing like Sanuki-style. Their sweet, tender noodles are rooted in Iyo Province, a true taste of Matsuyama.

（Kenta）

Sea bream is a common delicacy in Ehime. Tai somen, featuring a whole grilled sea bream served atop somen noodles in five colors, is both visually stunning and incredibly delicious.

（Micchi）

This is a traditional dish of Ehime. Boiled somen is neatly arranged, topped with a whole simmered sea bream. Once served on celebratory occasions, it’s become less common these days. Goshiki somen is often used.

（Toro-chan）

This champon features a light broth made from chicken bones and kombu seaweed, topped with sweet stir-fried vegetables and pork, creating a hearty and flavorful dish. I often ate it at shops in the shopping district when I was a kid—it’s a nostalgic flavor for me.

（sunanoshiro）

Yawatahama is home to many shops serving champon. Over time, it has become a local staple. Unlike Nagasaki champon, this version uses a chicken-based broth and has become the standard for citizens. A great place to try it is “Maruyama Champon”, though surprisingly, their most popular dish is their crispy Ankake yakisoba.

（Mentore）

There are lots of toppings, and it’s delicious.

（Kumika）

This soft, slightly dark udon is served in a water-filled wooden basin, accompanied by a sweet dipping sauce made from shiitake mushrooms, small dried sardines, and soybeans, added with soy sauce. You lift the noodles from the basin, dip them briefly in the sauce, and enjoy. The noodles are so soft they’ll break if you’re not quick! Having grown up eating this udon, I was shocked when I first tried Sanuki-style udon as an adult. It led me to avoid Oda udon for a while, but after hearing Tamori-san say, “Udon doesn’t need to be firm,” I rediscovered its charm. Now, every time I return home, I make sure to have some. The best noodles are from “Tsuyuguchi Shoten”, and while homemade broth is ideal, you can find it at roadside stations. Standard toppings include scallions, white sesame, and ginger. For the best experience, enjoy it outdoors, gathered with family or neighbors around the basin.

（Hanakaze）

It’s a gentle-tasting udon. The sweet soy-based dipping sauce with soybeans is a perfect match.

（Shinkai Maabo）

A local specialty of Matsuyama, Ehime, goshiki somen has been produced since the Edo period. Noodles in vibrant yellow, green, and other colors are mixed with white noodles, creating a colorful dish that I’ve loved since childhood.

（Toro-chan）

These are made by Goshiki Somen Co. in Matsuyama. The colorful noodles use natural dyes, and their vibrant mix makes them visually stunning even when simply boiled. (The company also offers bundles of single-color noodles, but the mix is more fun.) The noodles are slightly firm, perfect for chilled dishes in summer or as an addition to soups. I’d love to visit “Goshiki”, a restaurant known for tai somen and other traditional dishes.

（Yui）