On December 1, near "Hirosaki Station", "Dining Dining Shibiyama" (Hirosaki City Station, TEL 0172-37-7555) opened.

The seafood izakaya "Uminagi" that was operating in Kajicho moved to another store and the store name was reopened. The seafood to be provided is mainly provided by the owner, Mao Sato, who caught fish in the Sea of Japan. "The store name "tuna" is the old name for tuna. In particular, it is a tuna with a long body. The legend in Tsugaru is the mountain of God called Tunayama, and the jumping chibi was visible from the summit," said Sato. Mr.

Mr. Sato is from Ajigasawa located on the Sea of Japan side of Aomori. Familiar with fishing and fishing since childhood, after graduating from high school, gained experience at a restaurant in Hirosaki, and opened "Kaminagi" at the age of 26. From that time, he was particular about locally produced ingredients and offered fish he caught himself.

Regarding the relocation, Mr. Sato said, "Because the number of staff has increased and it has become too small." It was said that the new store needed to be built to accommodate a large number of banquets and parties, and it took more than a year to negotiate with the landlord. The store area of 54 tsubo is about twice as large as the previous store. With 120 seats, there are counter seats, private rooms, party rooms, etc.

Menu includes tuna dishes such as tuna grilled or boiled (1,000 yen), tuna raw ham (800 yen), tuna boiled (800 yen), mushroom soup, shellfish miso, squid noodle (500 yen each). Offering a one-point menu of local cuisine such as. In addition to set menus such as the Umi Nagi set (2,000 yen) and the Tunayama tuna set (3,000 yen), course dishes such as the tuna course (5,000 yen) are also available.

Mr. Sato said, "Some of the dishes are served in the same way as so-called fisherman's rice, and the way they serve them may change depending on the customer's taste. Original soy sauce is also produced in Aomori Prefecture, and is tailored to the sashimi. It's a blend. Local production for local consumption is the most delicious way to eat."

According to Mr. Sato, "Aomori attracts anglers from all over the country to fish. Especially for those who fish tuna, it is a holy place." Mr. Sato himself started fishing for tuna about 10 years ago, and in the season from June to December, he goes to the sea after closing and fishing, then he returns to the shop before opening. “Sleeping is on the boat. I like it so I don't have to worry,” he smiles.

"I moved to the point where the 20 years since the start of the sea calm was near, and I want to continue here for the next 20 years."

Business hours are from 17:00 to 24:00.