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Ehime is the citrus capital of Japan, growing the most citrus fruit in the country. Here, you can enjoy different citrus fruits throughout the year.
Additionally, Ehime is blessed with aquaculture produces, such as the most farmed red sea bream and pearls in Japan, and its local signature dish of "tai-meshi" (minced sea bream mixed with rice) is gaining popularity among tourists.
For sightseeing, The atmosphere created will take you back to the good old days of Japan and refresh your mind and body through old Japanese traditions that are still alive today. The Dogo Onsen Annex Asuka-no-Yu that opened in December 2017 is popular with its architectural style that finds harmony beteen its artistic flair and local crafts.
There are also historic sites to see, such as Matsuyama Castle and its 12 surviving keeps built in Edo period, the streetscape of Uchiko, and Garyusanso. The Shimanami Kaido Cycling Route connecting Ehime and Hiroshima with a series of bridges over several islands is a sacred site for cyclists where you can enjoy the beauty of the many islands of the Seto Inland Sea while riding your bike.

Getting from Tokyo to EHIME

Route 1

  • Haneda airport → Matsuyama airport : 1 hour and 30 minutes.

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    All across Japan, there are a multitude of diverse cultures and art spots, both old and new. Whether you want to be inspired by art spots that are being highlighted both within Japan and internationally, or just want to take a break in a place where you can forget the hustle and bustle of the city, come and experience Tokyo's diverse charms.

    Afterwards, you will head to the Chugoku/Shikoku area, where magnificent nature, culture, and art are in perfect harmony. You'll be sure to have a fascinating time, connecting with the history and being surprised by new perspectives!
    After experiencing Japan's classic and new food culture in Tokyo, dive deeper into regional cuisines in Chugoku and Shikoku, famous for their seafood and farm produce. While enjoying seasonal flavors that you will only find there, this is also a chance for deeper encounters with Japanese climate and history that underlie the country's food culture.
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