Kadoya Honten

Kadoya Honten sits on the road leading to Uwajima Station and serves one of the best-known versions of local taimeshi. The dish comes with hot rice, raw sea-bream slices, egg and a soy-and-dashi sauce; diners mix it in the bowl and adjust the amount themselves. That serving style sets Uwajima taimeshi apart from the cooked-fish rice found in other Ehime cities.

The Kadoya group began as a restaurant in Uwajima and now operates several locations, so the address matters: this profile covers the main restaurant at 1-23 Tsurushima-cho, not the Bentencho branch or the counter inside Kisaiya Hiroba. The menu includes regional dishes such as jakoten, fukumen and satsuma alongside taimeshi. Reviews of this exact branch often praise the sea bream’s texture, the sweet-savoury sauce and the convenient location; some mention meal-time waits and say that sets become more expensive when additional specialities are ordered.

The restaurant opens daily except December 31 and January 1: lunch runs from 11:00 am to 2:30 pm, with last orders at 2:00 pm, and dinner from 5:00 pm to 9:00 pm, with last orders at 8:30 pm. It is a short walk from JR Uwajima, useful for visitors arriving from Matsuyama or continuing along the Nanyo coast. On busy days, check whether reservations are accepted and allow time to queue; being near the station does not guarantee an immediate table.

Kadoya is a straightforward choice for taimeshi close to the train and for a set meal with local accompaniments. Hozumitei offers a broader Japanese dining-house format, more seafood preparations, private rooms and shareable dishes. The useful comparison is not which one is universally “best”, but which setting fits the day: a central meal by the station or a longer table. Check the menu and hours for the exact branch before setting out.