A take-out specialty store "Kai" (TEL 0173-26-7226 ) that handles water gyoza and tea leaves opened in Tsuruta, Aomori on October 9.

The restaurant was launched by Junya Kawaguchi, who presides over the reservation-based tea dormitory "Oritoha" for creative cuisine and Japanese tea, and Naoki Fujita, who has a career as a cook at Chinese restaurants in the Kanto area. Mr. Kawaguchi is the owner and Mr. Fujita is the store manager. The two are high school classmates and both are from Hachinohe.

After graduating from high school, Kawaguchi moved to Tokyo and got a job at an Italian restaurant, but he broke his body and returned home. In Hachinohe, he works at the wine bar "origo", but was shocked by the phrase "simple is as good as luxury" in a book he encountered at the World Culinary Society in 2016 (Heisei 28). It is said that it became the theme of the subsequent cooking life.

In 2018 (Heisei 30), we launched "Suzuka Utako" in Tsuruta from the encounter with Suzuka Oka, who runs a handmade linen fabric shop. It is said that catering activities have increased both inside and outside the prefecture, such as starting activities in Mr. Oka's atelier and holding an event entitled "Eating Art Exhibition" in Tokyo.

The property is a former bento shop, and Mr. Kawaguchi has already rented it for three years. It was used as a workshop and sold tea leaves. Mr. Fujita, who had visited the store on his way home, recalls, "The talk that I wish I could do something together led to the start-up of" Kai "."

Water Gyoza has been on sale for a limited time since last year. Mr. Fujita made a basic recipe and made improvements such as using locally produced "Tsugaru pork" and adjusting seasonings to match the concept of Mr. Kawaguchi's brand "Sonomama product". The completed "frozen water dumplings (gyoza)" (5 pieces = 480 yen) is plain on the signboard menu, and there are two types.

In addition to water gyoza, we also handle Japanese tea leaves. “When I was working at a wine bar, I was looking for a non-alcoholic drink that would go well with the food, and I arrived at Japanese tea. I learned the depth of it,” says Kawaguchi. "The taste of Japanese tea differs depending on the single origin and roasting, and I'm addicted to the fact that the taste also changes depending on the producer."

Mr. Fujita moved to Tsuruta in September this year. It was Mr. Shodai Kawaguchi, a regional revitalization cooperation team in Tsuruta Town, who coordinated the migration. Shodai is Kawaguchi's brother and has been active in creating an exchange population since last year. "I hope young migrants can liven up Aomori and Tsuruta," he smiles.

Mr. Kawaguchi says, "In the future, I would like to increase the menu and create a space where you can eat in in a stand-style style. I hope that you will not only enjoy Mizugyoza at home, but also enjoy the compatibility with Japanese tea."

Business hours are from 11:00 to 18:00. Closed on Wednesdays.