Shallow meal canteen

A soba shop attached to the Shogayu Hot Spring Inn, known for its mixed-bathing Hiba Sento-bath. It is 100 percent buckwheat flour and does not use any tie-in, and boasts an acid-gayu soba noodles with outstanding flavor that is tightened with spring water from Hakkoda. There are a wide variety of types, such as wild vegetable soba with plenty of bracken and hot spring egg soba made from hot spring hot water.

In a shop adorned with Aomori's folk crafts, there is Tsugaru soba made with 100% buckwheat and no additives. Mountain vegetable soba made with bracken and mushrooms harvested from the Hakkoda Mountains. Bamboo shoot soup using bamboo shoots from Mount Hakkoda and scallops from Mutsu Bay. Enjoy seasonal dishes such as mushroom hot pot for 1800 yen (available from the end of September). Reservations are required for large groups. There is also a guesthouse attached, where you can stay starting from 5500 yen without meals. Breakfast features the Tsugaru specialty tororo rice for 1000 yen (reservation required).

Tuna bowls and fresh sea urchin bowls (from the end of March to the end of September, subject to change each year) are recommended. What’s surprising is the volume. The toppings packed into the bowl are so much that one person cannot finish it alone.