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    Udon restaurant "Taira" in a residential area of ​​Hirosaki Owner has experience in Japanese cuisine and ramen restaurants

    Udon restaurant "Taira" in a residential area of ​​Hirosaki Owner has experience in Japanese cuisine and ramen restaurants

    FOOD TSUGARU
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    Udon restaurant "Jisakushu Udon Taira" (TEL 0172-40-4047 ) opened in a residential area of ​​Izumi, Hirosaki City on January 7th.

    The restaurant is run by Kohei Ishioka, who has experience cooking Japanese food at a sushi restaurant in America and a hotel in Hirosaki. Ishioka supported the ramen restaurant "Ichimatsu" (Izumi) from the time it first opened, and was thinking of opening an udon restaurant that would utilize his experience in Japanese cuisine.

    The udon noodles are made in-house using Hokkaido-produced "Kitahonami" wheat flour, and are served in a soup made with several types of dried sardines, bonito, and kelp. "Shin Tsugaru Udon" (1,000 yen) is a ramen-style udon noodle dish that uses flavored oil made from a blend of braised pork belly and dried sardines. "Tsukimi Udon" (700 yen) uses Aomori's brand egg "Jurokudai Makkaran".

    Ishioka is enthusiastic, saying, "I want to create a restaurant where people can enjoy a variety of udon, from standard udon to more unusual types of udon, like those in my career."

    The restaurant was opened in the former bento shop. "The fact that we could use the space as is, there was a parking lot, and the small room where yakitori was grilled could be used as a noodle factory was what made us decide to open the restaurant," says Ishioka. The counter seats were newly installed, and the lighting and wall colors were carefully selected. The restaurant has an area of ​​about 15 tsubo (49.2 m2) and seats 18 people.

    The menu includes Kake Udon (550 yen), Bukkake Udon (650 yen), Curry Udon (900 yen), Tempura Udon (hot = 1,100 yen, cold = 1,150 yen), etc. Toppings such as Chikuwa Tempura (150 yen), Shrimp Tempura (250 yen), Maitake Tempura (200 yen), and rice dishes such as Small Tendon (500 yen) and Sashimi Rice (400 yen) are also available.

    A week has passed since the opening, and Ishioka says, "Right now I'm busy in the kitchen and haven't had time to communicate with customers, but in the future I'd like to make this a restaurant where I can interact with each customer individually."

    Business hours are 11:00-16:00. Closed on Mondays.

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