Seafood

Aomori's local specialty, "Misogaiyaki" (scallop miso baked in a shell), involves using a large scallop shell as a pot to simmer scallops and vegetables in a miso-flavored broth. It's characterized by the rich miso flavor and the umami of the scallops, and is best enjoyed hot with rice.

A Japanese-style potato salad with "Iburigakko" (smoked daikon radish) and smoked tofu. Unlike regular potato salad, it features the smoky aroma and crunchy texture of Iburigakko, with the richness of smoked tofu as an accent. Perfect as an appetizer or snack.

A pizza made with "Hittsumi" (torn dumplings made from kneaded flour), a local Aomori dish, as the dough. Enjoy the chewy texture of Hittsumi combined with cheese and toppings.

A ramen from Aomori, featuring Nanbu pork belly simmered in a tonkotsu-style soup, popular in the Tsugaru region. Characterized by its rich tonkotsu broth, tender pork belly, and chewy noodles. A dish that warms the body in the cold season.

A "Nikujaga" (meat and potato stew) made with "Towada Garlic Pork," a specialty product from Towada City, Aomori Prefecture. Similar to conventional Nikujaga, it's a home-style dish simmered in a sweet and savory broth with potatoes, onions, and carrots, but using garlic pork adds a deeper flavor.

A bowl generously topped with fresh tuna belly and melt-in-your-mouth negitoro. The flavor of green onions and the aroma of nori seaweed act as accents, and it's typically eaten with soy sauce.

A finishing dish made by adding rice, cheese, and egg to the leftover soup after eating "Miso Curry Milk Ramen," a local Aomori dish. The flavors of curry and miso soak into the rice, and the cheese and egg create a mellow taste.

A bowl generously topped with various parts of fresh tuna caught on the day. The melt-in-your-mouth tuna umami pairs perfectly with the rice. Recommended for those who want to fully enjoy fresh tuna.

A light ochazuke perfect for the end of a meal, made with today's recommended ingredients. Dashi broth is poured over warm rice for a refreshing finish. Gentle on the stomach after drinking.

An ochazuke made with Owani bean sprouts, a specialty of Owani Town, Aomori Prefecture, along with salmon and yuzu pepper. The crispness of the bean sprouts, the umami of the salmon, and the refreshing spiciness of the yuzu pepper harmonize perfectly, making it ideal for the end of a meal.

A fisherman-style chirashi sushi generously topped with a colorful assortment of fresh seafood. The vinegared rice is topped with plenty of seafood such as tuna, salmon, and squid. Served with miso soup and pickles.

A new style of seafood bowl where Aomori Prefecture's long yams are mixed with fresh seafood and rolled in nori seaweed. The sticky texture of the long yam and the umami of the seafood combine to create a popular menu item that's also a hot topic on social media.

Grated long yam served over warm rice, a simple yet nutritious dish. Characterized by the sticky texture and gentle sweetness of the long yam; adding a little yuzu pepper enhances the flavor. Served with miso soup and pickles.

Freshly cooked white rice, an indispensable part of the Japanese diet.

A soup made by dissolving miso in broth, an essential part of the Japanese diet. The ingredients vary depending on the season.

Pickled vegetables made by pickling seasonal vegetables in salt, vinegar, etc. They are perfect as a palate cleanser or to refresh your mouth, and pair excellently with rice.

A sashimi platter featuring several types of fresh seafood caught on the day. The types of fish vary daily, allowing you to enjoy various flavors and textures. Fresh sashimi is best enjoyed simply with soy sauce and wasabi.

A course featuring a Negi Nabe (leek hot pot) made with special tuna from Sanriku as the main dish, perfect for spring welcome and farewell parties. Enjoy a luxurious flavor with the broth infused with the umami of fatty tuna and leeks. Includes a 2-hour all-you-can-drink.

A course featuring "Towada Beef Barbecue," a local specialty from Towada City, Aomori Prefecture. The beef ribs and onions stir-fried in a sweet and savory sauce are a perfect match for both rice and drinks. Includes a 2-hour all-you-can-drink.

A course featuring a seafood chirashi bowl made with fresh seafood and seasonal grilled fish. A visually appealing menu that allows you to fully enjoy the blessings of the sea. Includes a 2-hour all-you-can-drink.

A drink made with seasonal fruit sour with a hint of salt. The salt enhances the sweetness of the fruit, creating a refreshing yet complex flavor.

A refreshing sour made with apples from Aomori Prefecture. It has a well-balanced natural sweetness and tartness of apples, making it light and easy to drink.

A sour containing plenty of frozen lemons. The refreshing sourness of the lemon dissolves, allowing you to enjoy it ice-cold until the last sip.

A sour containing frozen mandarin oranges. The sweet and sour flavor of the mandarin oranges dissolves, providing a refreshing and invigorating experience.

A healthy sour based on tomato juice. Characterized by the umami and tartness of tomatoes, it's low in sweetness and refreshing.

A sweet and sour, fruity sour generously made with seasonal strawberries. The aroma and sweetness of strawberries fill your mouth, making it a popular drink, especially among women.