Ethan M.
The private onsen faces the forest and is semi-open-air, with fresh air, a peaceful feel, and plenty of openness. Our room was clean and comfortable, and the lush trees outside the window made it relaxing. Dinner was a kaiseki meal made with seasonal ingredients, carefully prepared. The proprietress explained each dish with warmth and care, while keeping the service attentive without hovering. I was especially taken with the Iyo WagyuIyo beef, a local beef with an exceptionally tender, soft, fine-grained texture, praised as “taste of silk taste of silk.” To me, its taste, aroma, and texture put it in the same league as world-class wagyu such as Kobe beef. Ehime sea bream Ehime Tai was another standout: this seasonal local fish has firm white flesh and a savory flavor, and was served three ways, as sashimi sashimi, simmered simmered fish head, and meshi pot-cooked rice.
