Archives: Travel Post

A restaurant where you can taste sushi, eel, hot pot, and Omagari's local cuisine, Omagari natame soup. Omagari Tame soup is recommended at 400 yen (plus tax), and Omagari tame soup set meal at 1000 yen (plus tax).

A retro and modern shop renovated from an old warehouse. You can enjoy lunch and set meals in the daytime and a izakaya at night. A unique menu that focuses on the fun of the look. "Ando-san-chino miso-yaki pizza", which uses the unadded miso from Ando Brewen, is the most popular.

A restaurant that uses one of the storehouses that remains in the "Akita Kakukan Nishimiya". In addition to dining, it can also be used as a cafe, and has a rich Dutch coffee of 530 yen.

The tea room, which stands in the grounds of the Aoyagi family, Kakukan Historical Village. The hot apple pie, 880 yen, including the Shinmeisui Teiru Nambancha, is also well received. The second floor is an antique museum.

A resting place in the Akita local hall on the site of 3000 tsubo of the Aoyagi family. You can taste matcha while looking at the green courtyard in the warmth of a nostalgic old family. You can also enjoy original Aoyagi zenzai and cream soda. The menu is limited depending on the situation.

A restaurant where you can enjoy dishes made from ingredients unique to Akita, such as Inaniwa udon and Hiniuchi chicken. The recommended is "Oikaribayaki" (1530 yen), a local dish made by cooking meat and vegetables with Sansho miso.

Soba-dokoro located 10 minutes walk from the samurai residence street. In order to serve it in the most delicious state, peel the skin as much as you use it, grind it into a millstone, and make a hand-hit soba with your heart. You can feel the original flavor of buckwheat. Morisoba 900 yen Amuzaru 1600 yen Ayutensoba 1900 yen (limited quantity) etc.

It uses soba from Senboku, which is self-cultivated and self-milled. The two colors are the most popular, with the strong and smooth throat-smooth 10-wari soba and the ground country soba with the shell. A rare buckwheat noodle with red flowers, Takamine Ruby, is also eaten year-round. Soba soft (can be taken home) with roasted buckwheat flour is also recommended.

The building, which used to be a temple hut, faces the samurai residence street, where you can eat slowly while enjoying the antiques in the quaint shop. Maitake tempura Inaniwa udon, Ayu tempura Inaniwa udon, and seasonal menus are also popular. Inaniwa udon uses udon noodles from Makiwaya.

There is a parlor and a large hall, which can be used as a private room when eating. Taste dishes that value the season are offered, sticking to natural materials and features. Hot pot dishes that include some of Akita's specialties, such as Kiritanpo and Shotsutsuru, are the best choice. Daytime course is 2200 yen.