It has been about one month since the opening of Hirosaki Daishoken (Matsugae, Hirosaki City, TEL 0172-55-5367).

The store opened on November 7th. The owner, Tsunataka Noro, was the first in Aomori on June 23, 2012, to split the goodwill from Higashi-Ikebukuro Oshoken (Aomori Daishoken) (Aomori-shi Chayamachi) to the Sun Road Aomori store (Aomori-shi Midori). ), "Hachinohe Taishoken" (Hachinohe City Hachimanue Hita) opened. This is the fourth store in Aomori.

Mr. Noro moved to Tokyo in his 20s and experienced a sales job. When ramen enthusiasts were eating around and eating ramen from all over the world, they met Oshoken. “I was shocked,” said Noro. I started working at Higashiikebukuro Taishoken at the age of 30, and the store manager also has experience. After returning home, he opened "Aomori Daishoken" at the age of 35.

The same store opened on the site of "Sunkus Hirosaki Takasaki store". The store area is about 48 tsubo, and the number of seats is 17 counter seats and 16 table seats. There are 19 parking lots. The restaurant has a kitchen in the center so that you can watch the process of making ramen. “I hope you enjoy the way ramen is made during the waiting time,” says Noro.

Except for the seaweed, everything is homemade. Just like at Higashi Ikebukuro Main Store, soup using genkotsu, pork leg, chicken, minced meat, etc. is prepared for about 12 hours, and noodles are made using the original blended flour for Taishoken only, and noodles are made just for that day. Char siu is also homemade using a secret sauce. Noro says it's difficult to make these three things together. "We always provide the best of the present, but in a cycle of about 3 months I start to worry in the frame of Oshoken. It is also difficult for ramen," he said.

In addition to Morisoba (750 yen), the menu also includes spicy Mori soba (850 yen), Mori egg (850 yen), Mori char siu vegetables (1,150 yen), and ramen (750 yen). A large serving of noodles is free, "Yamamori" for students is 100 yen, and "Tenmori" (200 yen) for physical education.

Noro says that he is still teaching the late Kazuo Yamagishi, the founder of "Higashiikebukuro Oshoken" and known as "the creator of tsukemen", as "a shop where parents and children can pass for three generations." "There is an analogy saying that the taste of ramen is determined by "pork, chicken, personality", and the ideal store is one where you can think that "I came to meet the store manager and the staff." We are also focusing on development and staff development."

It's been a month since the store opened, and the response has exceeded expectations, and the soup has run out every day and so far it has never been open until 21:00. "There is a limit to the number of items we can offer each day, so please watch with warm eyes," Noro said.

"I want to make Oshoken take root in the locality as a ramen different from the Aomori niboshi ramen. If it can be spread throughout Aomori, let alone the restart of Hachinohe."

Business hours are from 11:00 to 15:00 and from 17:00 to 21:00. Closed on Tuesdays.