The owner, Kimitaka Nagae, is the third generation of a long-established udon store established in Imabari City, Ehime Prefecture in 1950. Following in the footsteps of his grandfather, he uses wheat flour from Kagawa Prefecture to make his homemade noodles, which are moderately firm and easy to eat. The soup stock, made by boiling iriko (dried sardines) in water for about 12 hours at a temperature below 70 degrees Celsius and adding dried bonito flakes and other ingredients, is also a direct descendant of his grandfather's recipe. The glossy appearance of bukkake udon is appetizing, but if you want to enjoy the flavor of iriko, warm udon is also recommended. The self-serve oden (oden is a kind of oden dish served at udon restaurants in Shikoku), priced from 130 yen, is also available throughout the year.

The store's name [nabura], named by the owner who loves fishing, refers to a school of small fish jumping on the surface of the sea, being chased by larger fish. The ramen store, which uses the auspicious word for the sea where big fish are found in its name, offers seafood ramen with the aroma of kombu and mackerel broth. The ramen is made without using any chemical seasonings and is low in salt so that it can be enjoyed by men and women of all ages on a daily basis. The soup is served with a large bowl of mackerel and noodles, which are flat and wavy, and is sure to be consumed in no time.

Upon entering the restaurant, one's eyes are immediately drawn to the tubs of brown rice of various varieties and origins. In 1996, the fourth generation of the long-established Oome Rice Shop, which has been in business since the end of the Edo period, started a Western-style restaurant out of his love of cooking. Since then, many customers have been asking, "Where does the rice come from? Since then, the restaurant has been displaying the brand of rice served that day. The freshly-polished rice is served with a choice of large or small portions, and brown rice is also available for a limited number of 10 servings. The restaurant is proud of its hand-kneaded hamburger steak topped with homemade demi-glace sauce. In winter, fried oysters are also available, which will surely make your meal go down a treat.

A hidden restaurant located in an alleyway in Nishijin, marked by a sign with a large wooden spoon. The interior of the restaurant, which used to be an Nishijin textile workshop, retains its original earthen walls and the earthen floor where the weaving machine used to be. The French owner, Mr. Pichou, prepares a daily plate of several Mediterranean dishes. He is also proud of his hard breads, which he made the most of his one and a half years of training at Bakery Marmo in Sendai. The daily plate comes with baguette, cumin-scented focaccia, and other breads that go well with the dishes, as well as a soup that changes weekly.