Uwajima is well-known for jyakoten, a flat, oval fish cake made by processing fish with bones and all. It is tasty, but has a gritty texture to it.
The local dish is taimeshi é¯ãã, sea bream/red snapper on top of dried kelp and gently boiled over rice in an unfinished earthenware pot. Variations occur up and down Ehime, but Uwajima style — raw and flavored with sake — is considered the principal upon which all others are built.
Taisoumen é¯ãããã uses the same hearty fish, but this dish's beauty is in the noodles sculpted into waves and the seasonal nature of its presentation. Dip the noodles and fish into the tai sauce before savoring.
Iyo Satsuma is a dish made from fish mashed with mugimiso and stock. It creates a a roasted, salty, sauce-like concoction. It is usually served over a bowl of hot rice.
The covered arcade running from JR Uwajima Station has the usual assemblage of restaurants and coffee shops.
Isshin
Seasonal seafood dishes, including the notorious fugu for a premium, but chicken and beef as well.
Kadoya
A good place to sample the aforementioned taimeshi and other local specialties.