Two months have passed since the ramen shop "Menya Colton" opened in Hirosaki's market "Niji no Mart" (Ekimaecho, Hirosaki City).

This shop offers ramen that uses salt and pork bones as the soup stock, mainly dried sardines. It is produced by Michiaki Sasamori of the Italian restaurant "Osteria Enoteca da Sassino" (Honmachi). “I wanted a ramen shop where I could eat casually, but there was none, so I decided to open my own ramen shop,” says Sasamori.

It opened on May 22nd, but according to Mr. Sasamori, the operation of the staff, the improvement of the ramen, and the enhancement of the offered menu, etc., continued to be in a state of not being a full-fledged business. On July 4th, a new menu "Mazesoba" was added. On July 24th, the summer limited menu "Chilled Mazesoba" will be added.

Mr. Sasamori is also known as a restaurant chef of "local production for local consumption" and "self-sufficiency" that makes vegetables, dry-cured ham, cheese and wine from ingredients. He often visits the Niji-no-Mart to purchase ingredients, so he thought of creating a ramen shop inside the Niji-no-Mart. There are 6 counter seats.

The menu includes "Niboshi Shoyu Ramen", "Niboshi Shio Ramen" (all 900 yen), "Soy Sauce Ramen" and "Salt Ramen" (800 yen), Special Mazesoba (700 yen), and Tonkotsu Ramen (750 yen). )Such. A soft-boiled egg (100 yen), additional char siu (300 yen), and loose char siu (100 yen) are also available as toppings.

For Mr. Sasamori, who traveled to Italy and trained in Italian cuisine, ramen is a different industry. "It's not just because it's ramen, but it's important to be able to serve delicious food all the time. We built an operation that allows any staff member to cook in a kitchen with limited space," says Mr. Sasamori.

Two months have passed since the opening, and Mr. Sasamori says with a smile, "We serve ramen in the morning while shopping, so I hope we can make it a shop that people can use casually."

Business hours are from 8:00 to 17:45. Closed on Sundays.