Restaurants, hotels, bars and wineries in Matsuyama from the En Primeur Club guide.
Accolades in Matsuyama
These sushi restaurants each have a wine list and a sake program. They are in Ichibancho, Nibancho, and Okaido.
Kurumasushi in Ichibancho is a modern Edomae omakase counter built around local Ehime seafood and an eight-seat format. The room has a wine list and a sake program, and the cooking leans on precise knife work and strong umami. It holds Tabelog Silver recognition and recent national selections.
Ino in Nibancho is an Edomae-style sushi restaurant with a wine list and a sake program. The counter serves Edo-style nigiri with local Matsuyama fish, and the room also offers a la carte service. Repeated Tabelog Bronze awards place it among the city’s most decorated sushi counters.
Sushi Kawanaka in Okaido is an eight-seat Edomae sushi counter with omakase and tasting menu service. The restaurant has private rooms, and the courses use selected seafood. The counter pours sake and wine. Tabelog selected it for Sushi WEST 100 in 2025.
Sake accompanies yakitori, Setouchi kaiseki, and a seafood izakaya in the guide. Those restaurants are in Okaido, Dogo Onsen, and Gioncho.
Sumishin in Okaido is a yakitori counter that grills chicken skewers and kushiyaki over binchotan charcoal. Sake and shochu are part of the experience, and the room is set up for counter dining with small plates and a la carte ordering. It has Tabelog Yakitori 100 recognition.
Dogo Kaishu in Dogo Onsen serves Setouchi kaiseki with a wine list and a sake program. The meals use seasonal seafood, wild game, vegetables, and river fish in tasting menu and set menu formats. Bronze recognition and Japanese-cuisine selections are listed for 2025 and 2026.
Sakana Kobo Maruman in Gioncho is a seafood izakaya built around the fish the chef chooses each morning. It pours a standard wine program, sake, and beer, and the room works through counter dining and a la carte service.
wine lists in our guide sit in Ichibancho, Nibancho, Chifunemachi, Dogo Onsen, and Okaido. Kurumasushi is in Ichibancho, Ino is in Nibancho, Namae no Nai Italia Ryori Ten is in Chifunemachi, and Dogo Kaishu is in Dogo Onsen. Sushi Kawanaka in Okaido has an extensive wine list.
Matsuyama has no Michelin-starred restaurants in our guide. Kurumasushi in Ichibancho holds Tabelog Silver recognition for 2026, while Ino in Nibancho holds consecutive Tabelog Bronze awards. Dogo Kaishu in Dogo Onsen holds Tabelog Bronze recognition for 2026.
Tasting menus in our guide are at Dogo Kaishu in Dogo Onsen and at Sushi Kawanaka in Okaido. Dogo Kaishu serves a tasting menu and a set menu, and the cuisine is Setouchi kaiseki. Sushi Kawanaka offers a tasting menu, omakase, a set menu, and counter dining, and the cuisine is Edomae sushi omakase.
wine lists appear at Kurumasushi, Ino, Sushi Kawanaka, Namae no Nai Italia Ryori Ten, and Dogo Kaishu. Sushi Kawanaka also has an extensive wine list, while Sakana Kobo Maruman and La Sera have standard wine programs. Shanghai Tenshin Yoen has a minimal wine program.
By Emmett Haley · Updated October 8, 2026 · Editorial standards
Matsuyama
Selected entries from the current guide for Matsuyama.
Matsuyama, Japan
Kurumasushi puts Matsuyama sushi in a serious regional conversation rather than treating it as a side note to Tokyo or Osaka. The eight-seat counter, Tabelog Award 2026 Silver recognition, and Sushi WEST “Tabelog 100” selection point to a compact, ingredient-led format where Ehime’s access to Seto Inland Sea seafood carries the argument.
Matsuyama, Japan
Sushi Ino holds consecutive Tabelog Bronze awards (2025 and 2026) and repeated selection to the Tabelog Sushi WEST 100 list, making it the decorated sushi counter in Matsuyama. The ten-seat counter on the third floor of a Nibancho building serves Edo-style nigiri built on Ehime's local fish. Dinner runs JPY 20,000–29,999; lunch, reservation-only, comes in at JPY 10,000–14,999.
Matsuyama, Japan
In Matsuyama's Chifunemachi district, Namae no Nai Italia Ryori Ten occupies a particular niche in Japan's Italian restaurant scene, where Western technique meets the sourcing discipline of Ehime prefecture. The name itself, roughly 'Italian restaurant with no name', signals a certain deliberate restraint. For a city better known for its kaiseki and sushi counters, this is a restaurant that warrants attention from visitors looking beyond the obvious.
Matsuyama, Japan
Dogo Kaishu brings Matsuyama’s Dogo Onsen dining scene into the serious Japanese-cuisine bracket, with Tabelog Award 2026 Bronze recognition and selection for Tabelog 100 Japanese cuisine WEST 2025. The appeal is not resort-town novelty, but a tighter form of counter and private-room dining built around fish, sake, shochu, and wine in a house-restaurant setting near the hot-spring district.
Matsuyama, Japan
Hinode puts Matsuyama’s okonomiyaki culture into a small counter format rather than a broad casual-dining template. Its Tabelog Okonomiyaki 100 selections from 2018, 2019, 2022, 2023, 2024, and 2025 give it a national signal in a category usually judged through local loyalty, repeat visits, and value.
Matsuyama, Japan
A compact wagashi stop in Matsuyama’s Okaido area, Kiri no Mori Kashi Kobo Matsuyama ten belongs to the city’s casual sweet-shop tradition rather than its formal restaurant tier. Recognition in Tabelog’s 2023 Japanese traditional sweets and Japanese sweets cafe WEST 100 gives it a clear credential, while the format remains small, take-out friendly, and easy to fold into a Dogo Onsen or castle-side day.
Matsuyama, Japan
Kotori is a Matsuyama udon shop selected for Tabelog 100 Udon WEST 2024, placing a modest local noodle counter inside a wider western Japan conversation about everyday wheat noodles. The appeal is cultural as much as culinary: short daytime service, no reservations, take-out, tatami seating, and a cash-only rhythm that keeps the meal close to neighborhood habit rather than destination-dining theatre.
Matsuyama, Japan
La Sera gives Matsuyama’s Italian dining scene a produce-led counterpoint to the city’s stronger associations with udon, seafood, and ryokan cooking. Its 2025 Tabelog Italian WEST 100 selection and focus on Italian, pasta, and pizza place it in a small regional tier where everyday formats can carry serious local credibility without resorting to hotel-restaurant formality.
Matsuyama, Japan
Nabeyaki Udon Asahi gives Matsuyama’s local udon tradition a clear, low-friction expression: wheat noodles, hot pot service, and a room built for everyday eating rather than ceremony. Its selection for Tabelog Udon WEST 100 in 2024 places it among western Japan’s notable udon addresses, while the 62-seat mix of table and tatami seating keeps the experience grounded in the city’s casual dining rhythm.
Matsuyama, Japan
Sakana Kobo Maruman puts Matsuyama’s fish-shop lineage into izakaya form: seafood-led drinking food, sake and shochu, and a small-room rhythm built around counter and sunken seating. Its Tabelog 100 Izakaya WEST selections in 2024 and 2025 place it in a regional bracket above ordinary neighborhood taverns, while the price band keeps the experience grounded in the city’s everyday dining culture.
Matsuyama, Japan
Shanghai Tenshin Yoen puts Matsuyama’s Chinese dining scene in a precise, everyday register: dim sum, yum cha, pork buns and dumplings rather than banquet-room grandstanding. Its 2026 Tabelog 100 Chinese WEST selection gives it a clear regional signal, while the format stays useful for families, friends and travelers looking beyond the city’s better-known Japanese cooking routes.
Matsuyama, Japan
Sumishin places Matsuyama’s yakitori culture in a serious counter-dining frame, with charcoal-grilled chicken, kushiyaki, sake, and shochu carrying the experience rather than elaborate theatre. Its repeated Tabelog Yakitori 100 selections, including WEST 2025, put it in a recognized western Japan cohort for diners who read yakitori as ingredient discipline, not casual drinking food.
Matsuyama, Japan
Matsuyama’s serious sushi tier is shaped by Seto Inland Sea access, small counters, and the city’s preference for measured hospitality over spectacle. Sushi Kawanaka belongs in that conversation through an Edomae format, an eight-seat counter, private rooms, and selection for Tabelog Sushi WEST 100 in 2025.
Matsuyama, Japan
Teuchi Soba Maro gives Matsuyama a serious hand-cut soba address in the Okaido dining corridor, with recognition in Tabelog’s Soba WEST 100 selections for 2024 and 2025. The appeal is less about ceremony than calibration: buckwheat, texture, shochu, and a compact room built for a focused noodle meal rather than a long tasting-menu evening.
Matsuyama, Japan
Yoshokuya Shii gives Matsuyama’s yoshoku tradition a compact, serious address: 11 seats, family-friendly service, and a Tabelog Yoshoku WEST 100 selection in 2025. The appeal is not spectacle but category precision, with Japanese-style Western cooking, hamburger steak, and French-adjacent technique sitting in a price band that keeps the meal grounded rather than ceremonial.
Matsuyama, Japan
Bettei Oborozukiyo occupies a quieter register within Matsuyama's dining scene, where the kaiseki and traditional Japanese dining traditions of Ehime Prefecture meet a considered, low-key format. The name itself, evoking a hazy moonlit night, signals the kind of atmospheric restraint that defines the better ryotei-adjacent houses in provincial Japan. Advance reservations are advisable for this style of dining in Matsuyama.
Matsuyama
Selected entries from the current guide for Matsuyama.
Matsuyama, Japan
A seven-suite mountaintop property in Ehime Prefecture designed by Tadao Ando, SETOUCHI RETREAT by Onko Chishin places architectural discipline at the centre of the stay. Exposed concrete, floor-to-ceiling glass, and direct sightlines to the Seto Inland Sea define the experience. Michelin awarded it one Key in 2024. Rates from $397 per night.
Matsuyama
Selected entries from the current guide for Matsuyama.
No venues found.
Matsuyama
Selected entries from the current guide for Matsuyama.
No venues found.
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