Yadarame Takadanobaba

A dish of thick-cut spare ribs made from Aomori chicken, fried. It is seasoned with a special spice and pairs perfectly with rice. Since it's a bone-in meat, it's recommended to hold it and bite into it heartily.

A dish of Aomori Nanbu chicken thigh, dried overnight and then slowly grilled over charcoal. The umami of the chicken is concentrated, and the balance between the fragrant skin and juicy meat is exquisite. It is delicious as is, but can also be enjoyed with a squeeze of lemon.

A dish of smoked pork belly from Aomori Prefecture, grilled fragrantly over charcoal. The umami of the fat and the aroma of the smoke are appetizing. It tastes even better when eaten with the accompanying green onions.

A unique charcoal-grilled dish combining Hachinohe's specialty squid ink with lamb from Aomori Prefecture. The richness of the squid ink and the umami of the lamb are exquisitely matched, creating a deep flavor. It has a strong visual impact and is a great conversation starter.

A local hot pot dish from Hachinohe City, Aomori Prefecture, made by simmering chicken, vegetables, and Nanbu senbei (rice crackers) in a special broth. The senbei absorb the broth, creating a melt-in-your-mouth texture and a unique deliciousness. It's a warming dish.

A luxuriousバラ焼き (bara-yaki) made by simmering Aomori Wagyu beef with onions and a special sweet and savory sauce. The melt-in-your-mouth umami of the Wagyu beef and the sweet and savory sauce pair perfectly with rice, making it a satisfying dish.

A local hot pot dish from Hachinohe City, Aomori Prefecture, made by simmering chicken, vegetables, and Nanbu senbei (rice crackers) in a special broth. The senbei absorb the broth, creating a melt-in-your-mouth texture and a unique deliciousness. It's a warming dish.

A dish made by carefully low-temperature cooking fresh Aomori Shamolock liver and lightly searing the surface. It is characterized by its melt-in-your-mouth texture and rich umami, and is served with hot sesame oil poured over it. It is also perfect as a snack with drinks.

A 2-year aged prosciutto from Aomori Shamolock. It features a rich umami and unique aroma, and can be enjoyed thinly sliced as is. It pairs perfectly with wine and sake.

A pate made with whole Aomori Shamolock chicken, mixed with sake lees and finished in a Japanese style. The umami of the chicken and the saltiness of the sake lees are exquisitely balanced, creating a profound flavor. It is recommended to spread on baguette and enjoy with wine.

An assorted sashimi platter of lean red meat, special loin, and mane from fresh horse meat. The lean red meat is light yet flavorful, the loin is tender, and the mane has a melt-in-your-mouth texture. The Aomori style is to enjoy it with a special sweet soy sauce.

A dish made by simmering horse tendon meat for a long time until tender. It is characterized by its springy collagen and melt-in-your-mouth texture, and its sweet and savory seasoning pairs well with both rice and alcoholic beverages.

A spicy and fragrant dish made by mixing horse offal with chili peppers and sesame. It is characterized by its crispy texture and the umami of the offal, making it a flavor that goes well with drinks.

A yukke made by finely chopping fresh horse meat and mixing it with a special sweet and savory sauce and egg yolk. The umami of the horse meat, the richness of the egg yolk, and the flavor of the sauce are exquisitely intertwined, stimulating the appetite.

A tender and juicy horse meat steak. It is grilled with simple seasoning to fully enjoy the natural umami of the horse meat. It is characterized by its healthy lean meat and rich umami.

A voluminous salad made by mixing Aomori chicken and fried potatoes with a special soy sauce and mayonnaise. The umami of the chicken, the fluffy texture of the potatoes, and the rich dressing are appetizing.

A delicacy made by mixing red salmon from Shimokita with squid and shellfish, seasoned with a special sauce. The rich umami of the red salmon, the chewiness of the squid, and the flavor of the shellfish are integrated to create a deep taste. It pairs perfectly with sake and shochu.

A local dish made by finely chopping herring and pickling it in Tsugaru miso. The umami of the herring and the richness of the miso are deep, pairing well with both rice and alcoholic beverages. It is made using traditional methods and is a simple yet flavorful dish.

A dish of eggplant from Aomori Prefecture and minced pork stir-fried with Tsugaru miso and then baked to a fragrant finish. The melt-in-your-mouth texture of the eggplant, the umami of the minced pork, and the sweet and savory miso flavor are exquisitely harmonized.

A pickled dish made by pickling Towada yam in a special sauce. It is characterized by the crisp texture of the yam and its refreshing taste, making it perfect as a palate cleanser.

Fresh mackerel caught at Hachinohe Port, slowly grilled over charcoal to a fragrant finish. The umami of the fatty mackerel and the aroma of the charcoal grill are appetizing. Please enjoy with grated daikon radish and lemon.

A dish of 'seseri' (chicken neck meat) lightly grilled and seasoned with a special sauce. Seseri is a part of the chicken that moves a lot, so it has a plump and elastic texture. It pairs perfectly with sake and beer.

A dashimaki tamago (rolled omelet) made with skewered and fried tuna from Oma, finished in a special broth. The umami of the tuna and the gentle sweetness of the dashimaki tamago are exquisitely harmonized, creating a fluffy texture.

A delicacy made by mixing fresh anglerfish meat and liver with a special miso sauce. The bland taste of the anglerfish, the rich flavor of the liver, and the miso flavor are integrated to create a deep taste. It pairs perfectly with sake.

A local dish made by finely chopping herring and pickling it in miso. The umami of the herring and the richness of the miso are deep, pairing well with both rice and alcoholic beverages.

A dish made with plenty of fresh seasonal vegetables, flavored with chives and bonito broth. The sweetness of the vegetables and the umami of the bonito are exquisitely harmonized, resulting in a gentle flavor.

A refreshing dish of fresh spring wakame seaweed and green salad with ponzu sauce. You can enjoy the oceanic aroma of the wakame and the crisp texture of the vegetables. It is also perfect as a palate cleanser.

A salad luxuriously made with 2-year aged Aomori Shamolock prosciutto. The combination of the rich umami of the prosciutto and fresh vegetables is exquisite, and it is recommended to enjoy with alcoholic beverages such as wine.

A platter of Hachinohe's specialty squid sushi and sashimi, made with fresh squid caught in Shimokita. You can fully enjoy the umami and texture of the squid, and it pairs perfectly with sake.

A healthy appetizer made by grating yam and mixing it with grated daikon radish. It is characterized by its stickiness and crisp texture, and is refreshing.

A dish of fresh seasonal vegetables and bacon grilled fragrantly over a robata grill. The sweetness of the vegetables and the saltiness of the bacon are exquisitely harmonized, and the fragrant aroma is appetizing.

A Western-style appetizer made by mixing herring roe and cream cheese. The crunchy texture and saltiness of the herring roe, and the rich flavor of the cream cheese are exquisitely matched, pairing well with alcoholic beverages such as wine.

A dish of fresh vegetables baked fragrantly with jalapeno and cheese. The spiciness of the jalapeno and the richness of the cheese enhance the sweetness of the vegetables, creating an appetizing flavor.

A dish made with luxurious fatty tuna from Hachinohe Port, Aomori Prefecture, that goes well with rice. The melt-in-your-mouth texture of the tuna and the special sweet and savory sauce are exquisitely intertwined with the rice.

A ramen-style fried rice using Tsugaru miso. The rice stir-fried with special miso sauce is fragrant and rich, stimulating the appetite. It is delicious as a finishing dish for ramen or as a standalone item.

A bowl using 100g of luxurious fatty tuna from Oma. The melt-in-your-mouth umami of the tuna and the rice are a perfect match. You can fully enjoy the deep flavor unique to Honmaguro.

A rice bowl generously topped with fried Nanbu yam and squid. You can enjoy the crisp texture of the yam and the plump texture of the squid. It is topped with a special sauce, making it a dish that goes well with rice.

A rice ball made with rice cooked with bonito flakes and special seasonings. It has a simple yet deep flavor, perfect for a light meal or as a finishing dish.

A rice ball made by mixing rice with herring and miso. The umami of the herring and the richness of the miso are exquisitely harmonized with the rice, and the surface grilled to a fragrant finish is also appetizing.

Rice cooked with "Hitomebore" rice, carefully cultivated by Mr. Iida. It is fluffy and allows you to fully enjoy the natural sweetness and umami of the rice. It is an indispensable dish for Japanese tables.

A dish featuring several types of rice balls and a miso tsukudani (simmered dish) that is perfect as a side for rice. The rice balls offer various fillings, and the miso tsukudani has a rich flavor that goes well with rice.

Homemade gelato made with carefully selected ingredients from Aomori. It features a rich and smooth texture that utilizes seasonal fruits and local specialty ingredients. Perfect as a dessert after a meal.

A fragrant and flavorful black tea blended with apples and mulberries from Aomori Prefecture. It features the sweet and sour taste of apples and the gentle aroma of mulberries, and is recommended as a post-meal drink or for relaxation.

A gelato made with baked apple and black tea using Akiyama apples. The fragrance of baked apple and the flavor of black tea are exquisitely harmonized, creating a rich yet refreshing taste.

A banquet course that makes full use of carefully selected ingredients from Aomori, perfect for gatherings. The menu changes seasonally, allowing you to fully enjoy the flavors of the season.

A banquet course centered around hot pot dishes, a specialty of Aomori. The various ingredients simmered in a special broth will warm you from the core. It is ideal for large groups.