Aomori's Ohiru Gohan no Mise Yayori (1 Furukawa, Aomori City, TEL 017-775-0383 ) celebrated its 22nd anniversary on August 3rd.

This restaurant offers home-cooked meals using local ingredients and seasonal vegetables. Run by Hiroki Wada and his wife Takako, a nutritionist. The store is close to Showa-dori and Yamise-dori, an area lined with shops, and is usually frequented by local residents, shop clerks, office workers, and students returning from club activities on Saturdays.

The fish are purchased at auctions at the central wholesale market. Hiroki, whose hobby is fishing, cuts the large ones. The side dishes are home-cooked dishes from Aomori and side dishes that can be imitated. Takako says, "Lunch is the most important thing. It's said that the ideal is 30 dishes a day. Vegetables are not only salads, but also warm vegetables, so that you can get enough nutrition. The number of customers living alone who want to "correct their eating habits" has increased, and it is said that customers began to call them "mother".

The menu includes “Hiruma no Gohan” (900 yen), which comes with both meat and fish dishes as the main course, “Omakase” (800 yen) where you can choose either meat or fish, rice bowls such as seafood bowls, omelet rice, and curry. "Kigure" (market price) such as one-plate dishes, coffee (400 yen), iced coffee (450 yen, 200 yen each for lunch) are prepared. Bento (advance order required) and takeout are also available.

"Yakiboshi Ramen," which was a regular menu item when the restaurant first opened, is now offered only on "Ramen Days," which are held 3 to 4 times a year, due to an increase in bento orders and a steep rise in the price of yakiboshi. “I make this for customers who cannot forget the taste of ramen,” says Takako.

Hiroki says, "Seasonal edible wild plants and mushrooms are also sold at the store. They are picked from the mountains and served. In the spring, if we are lucky, we may serve rare edible wild plants such as Sodeko (also known as mountain asparagus). Fall is natural. I want people to look forward to the nameko mushrooms and maitake mushrooms."

Takako says with a smile, "I've been doing this for many years, so the number of tourists has increased, but I want to cherish the local customers who come here every day. I want to continue to convey the importance of home cooking."

Business hours are from 11:30 to 14:00 and from 17:30 to 21:00 (Thursday to Saturday). Closed on Sundays and public holidays.