Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Niji Kichi
(虹吉)The Tabelog Award 2025 Bronze winner
- Location：
- 今治市その他
- Categories：
- Budget：
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Specialities
Others
Junichi Fujimoto – A Lover of the Setouchi Region and a Guardian of Fish
Chef
Top chefs from all over the country are in love with Fujimoto's fish and are responsible for the cooking.
Food
We provide the finest preparation for the once-in-a-lifetime encounter with fish.
Review
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食べムロ
Tokyo
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【Checkポイント】 ■日本一の漁師と日本トップのシェフがコラボする虹吉 ■コースの所要時間: 1時間45分 日本一の漁師 藤本純一さんと日本トップのシェフがタッグを組...View details
2024/11 visited
2 times
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ぺーぱーかんぱにーOsaka
Review 2,249resultsFollowers 1,206people「藤本純一」× 「勢麟」
・蕪と鯛のお出汁 ・アコヤ貝（真珠貝）の貝柱の醤油焼き ・猿海老の唐揚げ ・鯛とカミナリイカの胴とヘチのお造り ・トラフグのお造り ・鱧と原木椎茸の茶碗蒸し ・マナガツ...View details
2024/11 visited
1 time
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classic foodKanagawa
Review 881resultsFollowers 213people藤本純一 ｘ 前岩和則
虹吉プロジェクト 藤本さんの魚を現地で最高の状態で トップシェフに任せたらどうなるのか。 蒼、恵比寿えんどう、勢麟、すし良月は僕の大好きなお店。 この日の一ヵ月半前には銀座...View details
2024/11 visited
1 time
Restaurant information
Details
| Restaurant name |
Niji Kichi
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner |
| Categories | Seafood |
| Phone number (for reservation and inquiry) |
|
| Reservation availability |
Reservation only |
| Address |
愛媛県今治市伯方町北浦甲1203-8 |
| Transportation |
Our location, Akayoshi, is on Hakata Island along the Shimanami Kaido, which connects Onomichi City, Hiroshima Prefecture to Imabari City, Ehime Prefecture. |
| Opening hours |
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| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
6 Seats （ 6 seats at the counter） |
|---|---|
| Maximum party size | 2people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available Please use the parking lot in front of restaurant |
Menu
| Food |
Particular about fish |
|---|
Feature - Related information
| Occasion |
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|---|---|
| Website |
Our environmental and social efforts
Using sustainable ingredients
Even though their recognition is low, we make the most of delicious, underutilized fish unique to the Seto Inland Sea, applying the highest level of processing.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Area)
Imabari
Imabari, Niihama, Shimanami Kaido
Ehime
Imabari City
Categories
Rankings in nearby areas
閉じる
Others Junichi Fujimoto – A Lover of the Setouchi Region and a Guardian of Fish
The foundation of "Niji Kichi" lies in the fish provided by local fisherman Junichi Fujimoto from Oshima. Born into a family of fishermen, he played on boats with his grandfather and father during his childhood, and he entered the family business at a young age. While Fujimoto's fish have garnered attention, what sets them apart? It is his deep knowledge of the fishing grounds in Setouchi, his understanding of fish, and his connection to the sea. He selects live fish on board immediately after they are caught, quickly determining whether each fish should be kept alive or processed. Even after returning to port, he continues to identify the fish, considering which preparation method suits each one best before serving.
ChefTop chefs from all over the country are in love with Fujimoto's fish and are responsible for the cooking.
The chefs at Niji Kichi vary with each occasion. In the past, renowned chefs such as Yasushi Minemura from "Ao" in Nishiazabu, Kishi Endo from "Ebisu Endo", Nobu Suetomi, the owner of "Suzutashiki", Kazunori Maeiwa from "Sushi Ryougetsu", and Atsunari Hasebe from "Seirin" in Hamamatsu have been responsible for the cuisine at Niji Kichi. They have created delicious dishes using Mr. Fujimoto's fish and their respective techniques. Currently, the restaurant operates using the facilities of "Akakichi", but an auberge is scheduled to be completed in 2026. This will mark the official launch of Niji Kichi and Akakichi as the two main pillars of the establishment.
Food We provide the finest preparation for the once-in-a-lifetime encounter with fish.
The menu consists solely of a chef's choice course. Based on Mr. Fujimoto's fish, dishes that can only be tasted at this location on that day are served. At "Ebisu Endo" and "Sushi Ryougetsu," of course, you can enjoy sushi and Japanese sake. At "Seirin," you can savor Japanese cuisine that highlights the natural flavors of the ingredients. With Mr. Suetomi, you can experience seasonal ingredients paired with fish, focusing on wood-fired and charcoal grilling. With Mr. Minemura, you can enjoy fish broth consomme and pasta, creating a unique local gastronomy experience that can only be achieved with ultra-fresh fish, making each visit a once-in-a-lifetime encounter.
A dream dining experience savoring Setouchi's fish with fisherman Junichi Fujimoto and top chefs.
Fisherman Junichi Fujimoto is renowned for his exceptional ability to select and catch fish, making him a favorite among many top chefs in recent years. There are over 300 chefs waiting in line for hi
...s fish. Located on the Shimanami Kaido, the collaborative restaurant "Niji Kichi" offers a dream collaboration between Fujimoto and top chefs. Renowned chefs who are enamored with Fujimoto's fish take turns in the kitchen, showcasing the best of his catch.