Matsuyama City is rich in cultural attractions, and is known as a "city of hot springs, castles, and literature," thanks to hot springs such as Dogo Onsen, said to be the oldest hot spring in Japan, Matsuyama Castle, which has a castle tower that dates back to the Edo period and is one of the few remaining in Japan, and the home of Masaoka Shiki, who laid the foundation for modern haiku.
Travel at great prices by using Matsuyama Airport!
If two or more people fly to Matsuyama Airport and stay overnight in Ehime Prefecture, we will subsidize 6,000 yen (per person). If you stay in the Nanyo area*, we will subsidize 12,000 yen (per person).
Sponsored by: Ehime Prefecture and Shikoku Tourism Promotion Ehime Council
This plan is part of the Ehime Prefecture Tourism Promotion Project and is funded by a subsidy from the Airport Promotion and Environmental Improvement Organization.
- Applicable period: Saturday, September 7, 2019 to Thursday, January 30, 2020
- Target audience Round trip to Matsuyama Airport for 2 or more people
A subsidy of 6,000 yen per person will be provided for those who stay in Ehime Prefecture.
If you stay in the Nanyo area*, you will receive a subsidy of 12,000 yen per person.
The above grants will not be applied in duplicate.
*Our designated facilities: Uchiko, Ozu, Hijikawa, Yawatahama, and Uwajima
Due to popular demand, sales have ended.
Attractions of Matsuyama City, Ehime Prefecture
Sea bream rice and nabeyaki udon
Sea bream rice
This local dish is made by placing kelp on top of rice, then placing a whole sea bream on top and cooking it in a clay pot. The flavors of the sea bream and kelp, along with the fragrant aroma of soy sauce, permeate the rice, creating a richly flavorful dish. Other ingredients include Matsuyama's specialty fried tofu and carrots. In the Hojo district of Matsuyama, a dish called "Hojo Taimeshi" is eaten, which contains no ingredients other than sea bream.
Nabeyaki udon
Udon noodles have long been beloved by locals as Matsuyama's soul food. They are characterized by their aluminum bowls, sweet broth, and soft noodles. They were created just after the war, when sweet foods were still a rare commodity, and the original flavor continues to be preserved to this day. They are completely different in taste and texture from Kagawa Prefecture's "Sanuki udon."
This local dish is made by placing kelp on top of rice, then placing a whole sea bream on top and cooking it in a clay pot. The flavors of the sea bream and kelp, along with the fragrant aroma of soy sauce, permeate the rice, creating a richly flavorful dish. Other ingredients include Matsuyama's specialty fried tofu and carrots. In the Hojo district of Matsuyama, a dish called "Hojo Taimeshi" is eaten, which contains no ingredients other than sea bream.
Nabeyaki udon
Udon noodles have long been beloved by locals as Matsuyama's soul food. They are characterized by their aluminum bowls, sweet broth, and soft noodles. They were created just after the war, when sweet foods were still a rare commodity, and the original flavor continues to be preserved to this day. They are completely different in taste and texture from Kagawa Prefecture's "Sanuki udon."
The contents published are accurate at the time of publication and are subject to change.
