Tsukemen specialty store "Tsukesoba (Soba) Tsuzakura" (Hirosaki City Mukaotoze Toyoda, TEL 0172-40-4077 ) opened on November 10th.

This restaurant offers extra-thick noodles made in the same way as udon and tsukemen made with kombu water. It is operated by "Bip" (Itayanagi-cho), which operates four restaurants in Goshogawara. Omi Serikawa, the president and owner of the shop, prepares the noodles from scratch. “Opening a store in Hirosaki has been a dream of mine for many years,” says Serikawa.

Mr. Serikawa started making ramen by himself and started serving it at his own restaurant. In February of this year, he traveled to Kagawa to learn how to make udon. The extra-thick noodles served in "Rich Seafood and Pork Bone Soba" are served with cold water, just like udon. The soba with kombu water is said to have been an idea from a long-established kombu shop in Kyoto that he met in Kagawa.

The noodles are made with flour blended mainly from Aomori Prefecture, and the char siu pork and eggs are also from Aomori Prefecture. We add salt to the tsukemen menu because we want you to enjoy the taste of the wheat in the noodles with salt. A mortar with 7 kinds of fish meal is prepared so that you can enjoy the waiting time until serving. “I want people to enjoy the scent of freshly ground fishmeal,” says Serikawa.

The store area is 30 tsubo, and the number of seats is 30. The simple interior design makes it easy for families and female customers to enter. Set up a noodle factory in the store. I chose a udon pot for boiling the noodles. According to Serikawa, he originally planned to boil the noodles in a ramen pot, but decided to change it because the pot wasn't deep enough. Mr. Serikawa says with a smile, "I just want to offer the deliciousness that I can be satisfied with without compromising."

The menu includes "Rich Seafood Pork Bone Soba" and "Dashi Mizutsuke Soba" (1,000 yen for all), as well as "Chuka Soba (soy sauce, salt)" and "Rich Chinese Soba/Salt" (900 yen for all). "Tokusen" is served on a plate with 3 types of char siu, nori seaweed, and a flavored egg (additional 500 yen). In addition to preparing a menu of toppings such as ajitama, nori, and large menma (100 yen or more), a blend of raw shichimi and black, white, and pink peppers is placed on the table.

Two weeks after opening, the facility was temporarily closed due to equipment troubles and operational errors. Serikawa said, "I apologize for the inconvenience caused to customers. I'm using the comments on the internet to help improve the store." "I want to increase the menu and make it a restaurant that is loved by the locals," he said.

Business hours are from 11:00 to 15:00. Closed on Wednesdays, 1st and 3rd Sundays.