The restaurant's name, "Shimanami," is inspired by the Shimanami Kaido, a scenic 70-kilometer route connecting Onomichi in Hiroshima Prefecture to Imabari in Ehime Prefecture. This breathtaking area, where islands in the Seto Inland Sea are linked by bridges, is renowned not only for its stunning views but also as a rich source of fresh seafood, vegetables, and citrus fruits nurtured by the region’s mild climate.
Owner-chef Tomohiko Murakami was born and raised on Hakata Island, one of the islands along the Shimanami Kaido. When opening his own restaurant, he chose to honor his hometown by incorporating "Shimanami" into its name and theme.
Approximately 80% of the ingredients used in the restaurant come from Ehime Prefecture. Fresh seafood such as red seabream, tilefish, and octopus from the surrounding islands, along with Hanaga Beef, lemons from Iwagi Island, salt from Hakata Island, and log-grown shiitake mushrooms from Seiyo City, are all carefully selected by Chef Murakami himself. He personally visits local producers to ensure the highest quality, and fresh seasonal ingredients are delivered directly from the source every week.
Chef Murakami honed his skills at renowned establishments such as Chambord at Rihga Royal Hotel Osaka. His cuisine is a fusion of exceptional ingredients and creative presentation, offering a feast for both the eyes and the palate.
One example from the appetizer course, served on a striking blue plate reminiscent of the Seto Inland Sea, is "Seasonal Fish, Yuzu, and Jerusalem Artichoke." This exquisite dish features smoked tartare of rich, fatty Spanish mackerel from Ikata Town, accompanied by a silky Jerusalem artichoke purée, crispy chips, fresh herbs, and Houou Caviar. A delicate yuzu juice sauce adds a refreshing accent, bringing out the intricate flavors of this beautifully crafted creation.
One example of the fish course, "Seasonal Fish, Carrot, and Sesame Sauce," features wild red seabream from Ōshima, expertly seared to achieve crispy skin while maintaining a tender, medium-rare texture. It is paired with a rich sauce made from white sesame sourced from Asakura in Imabari City, combined with beef broth and vinegar. Accompanying this dish is a delicately crafted carrot galette, bringing out the natural sweetness of the ingredient.
While not included in the current course, the menu also features playful and exquisite creations, such as the restaurant’s signature foie gras mousse presented like a hidden treasure in a jewel box, making for an unforgettable dining experience.
The restaurant’s modern yet serene interior reflects the essence of Shimanami Kaido, incorporating elements of local craftsmanship throughout the space. Kikumagawara tiles, a traditional craft from Imabari, are featured in the wall decorations and cutlery rests, while Imabari towels replace conventional napkins, and specially commissioned Tobe-yaki bread plates further enhance the dining experience. Every detail has been carefully curated to immerse guests in the culture and natural beauty of the region.
For smaller groups, the counter seating is highly recommended, offering a front-row view of the open kitchen, where guests can enjoy the artistry of the chefs and engage in warm conversations with the staff.
"We hope our guests can discover the charm of Shimanami here," says Chef Murakami. Known for its welcoming atmosphere and exceptional hospitality, the restaurant has earned high praise, attracting many international guests through word-of-mouth recommendations.

Course

Lunch Course

10,000 JPY

Dinner Course

19,800 JPY

more