Archives: Travel Post

盛岡じゃじゃ麺の店、HOT Ja Jaが盛岡IC隣のイオンモール盛岡フードコートで味わえる。盛岡三大麺の一つである盛岡じゃじゃ麺、その決め手は肉味噌。ここでは岩手県北の麹屋もとみやと大黒醤油一押しの長期熟成味噌をブレンドし、白金豚の合い挽きで仕上げたこだわりの自家製肉味噌に、コシのあるオリジナル自家製麺。じゃじゃ麺の締めはチータンタンで。盛岡のソウルフードを楽しもう。

盛岡冷麺を全国に紹介したのがこの店。蔵をイメージした店内はテーブルや座敷、個室もあり、1人から団体までゆっくり食事ができる。にもかかわらず休日には冷麺目当ての人たちで行列ができる人気ぶりだ。コクと甘みを感じる濃厚なスープが自慢。

金すずらんを使った麺は、モチモチしていて自家製肉味噌との相性抜群。広々とした店内でゆったりと食事できる。

昭和61年(1986)の創業以来、常においしい焼肉の味を追求し続けているやまなか家。値段も手頃でおいしいと評判。特製のモミダレで肉の味付けを手で揉み込むため、深い味わいのある焼肉になっている。しめにはコクのあるスープと、注文を受けてから製麺し茹でるこだわり麺が自慢の盛岡冷麺869円を。キッズメニューも充実し、家族全員が満足できる。ランチ1000円～、ディナー2000円～。

A specialty restaurant is the raw sea urchin bowl, located on the second floor of the Tsugaru Strait Cultural Hall Alsus in Sai Port. It is open only at lunchtime, and you can eat rice bowls, which are lavishly made from locally produced ingredients, cheaply. Kaishidon is a popular bowl of 2,000 yen with a variety of fish sashimi taken at Sai Port. Sea urchin bowl 3500 yen is served with miso soup and side dishes and pickles (raw sea urchin may be out of stock depending on the time of year). The inside of the store has a good view of the Tsugaru Strait, and if the weather is good, you can see Hakodate.

It is located in the center of the Shimodas onsen town, where raw sea urchins and live squid are reputed. There are 3000 yen of raw sea urchin bowl, 3000 yen of sea urchin bowl, 3000 yen of sea urchin, 3000 yen of abalone bowl, 3000 yen of abalone bowl, 3000 yen of tricolor bowl, and 3000 yen of tricolor bowl. There are also a variety of grilled fish set meals, fried set meals, and ramen. The live squid 1300 yen and the live squid set meal 1800 yen are clear and soft (the live squid and live squid set meal may not be provided by squid fishing).

A restaurant opened with full satisfaction by the legendary tuna fisherman Kaoru Takeuchi, whose fished tuna was overpriced in Tsukiji. Let's enjoy the taste of three-color tuna sashimi set meal and three-color tuna bowl for 3960 yen each, where you can taste red, medium and large toro at once. There are also menus such as sea urchins, abalone and hockey. You can see the dismantling of tuna depending on the day (July-November), so I'm looking forward to that too.

A guest house and cafeteria that stick to "Tuna is only raw". You can eat raw tuna from Oma in September and October, and from April to August, you can eat raw tuna from the near sea. The conscientious price that can be achieved only from buying one bottle and judging at the store is also attractive. 1000 ~ 4000 yen depending on the menu.

A sushi restaurant where you can taste a handful of the finest book tuna. Among this tuna, only tuna of fish body 100kg or more is used, and the freshness is also excellent. There are 2800-4200 yen for the main tuna bowl, 2800 yen for special sushi, 4000 yen for omakase, and other tuna serving.

Showa 7 (1932) A rest house built for the experimental forest office of architecture, the building is marked by a heavy building made by Sohba Hiba; 850 yen of squid noodles made of black noodles and 900 yen of salmon bowls made of strait salmon are very popular.