Aomori Local Cuisine and Sake Fujiyama Noboru

A sashimi platter selected by the chef that changes based on the day's fresh ingredients. The photo shows a serving for three people.

Using the Hachinohe brand of fresh silver mackerel (specifically selecting those over 800g), we prepare pickled mackerel!! The fat content is outstanding.

Sashimi made from squid caught in Hachinohe, the city of squid.

Freshly caught squid liver (squid innards) is instant frozen at minus 60 degrees. It has a fresh and rich flavor.

Local fresh sea urchin is available seasonally from late May to mid-August.

This is from Mutsu Bay in Aomori Prefecture, famous for its scallops.

In winter, it is sourced from Misawa, Aomori Prefecture, and in summer, it is sourced from Hokkaido.

Fresh oysters from Sanriku, rich in the taste and umami of the sea.

This is sea urchin from Tanemachi in Iwate Prefecture, known for its excellent flavor. It is available for a limited time during the summer season.

Enjoy the rich, fatty Hachinohe sardines as sashimi! Experience the melt-in-your-mouth texture of the fat.

This is a white fish that has a unique texture and a subtle sweetness. It is locally known as Aburame, but its standard name is Ainame.

Served when it arrives. The perfect amount of fat makes it an excellent dish.

Freshly caught Hachinohe flounder is brought in with exceptional freshness, often served with kelp as well.

Available in limited quantities when in stock! All fish are caught and prepared fresh on the boat.

We select only the best parts of fresh water octopus directly from fishermen. The raw octopus has a firm texture and a rich octopus flavor.

This is a high-quality white fish that has a hint of sweetness. It is served only when it is in stock.

A must-try dish! You can enjoy it without any fishy smell from the river fish. It can also be served as a single type upon request.

This is a large, fresh salmon weighing about 5 kilograms, rich in fat.

Our popular chutoro sashimi! This is available in limited quantities and will end as soon as it runs out.

It's the popular tuna, after all. The red meat can be either bluefin tuna or southern bluefin tuna, depending on the supply.

This is a red and white horse sashimi made from carefully selected lean meat and mane fat of Gonohe horse. The traditional way to enjoy it is to wrap the lean meat and mane fat together!

A seaweed mochi made from locally sourced red seaweed. It is specially made by a master of red mochi, an elderly woman.

In the Nanbu region of Hachinohe, there has been a tradition of eating edible chrysanthemums since ancient times. Local edible chrysanthemums have been prepared as ohitashi.

Tsugaru Taratama, eaten in the mountainous areas of the Tsugaru region, is a little-known local dish made by mixing dried cod with eggs and seasonings. The combination of eggs and dried cod surprisingly makes for an excellent accompaniment to sake.

The cartilage located at the head of the salmon is called 'ice head'. It is enjoyed with a refreshing 'namasu' for a crunchy texture.

You can enjoy the brand of traditional cucumbers harvested in Hachinohe with Nanban miso and Tsugaru miso.

We have deep-fried whole local garlic, which is famous nationwide. Enjoy it with Tsugaru miso and salt!

Grilled sea urchin is a delicacy enjoyed during celebrations. By the way, in the dialect of the Hachinohe coastal area, sea urchin is referred to as 'kaze'.

A proud dish of ours! This is a shabu-shabu featuring seven carefully selected seafood delights from offshore Hachinohe. Enjoy by dipping three times!

Igamenchi is a local dish commonly eaten in households in the Hirosaki region, made by finely chopping squid.

This is a hearty kettle steam dish that allows you to enjoy both the flavorful broth and the meat of the shellfish, similar to a dobin mushi. It is a direct recipe from a fisherman.

This is the Towada specialty beef rib grill that won the 9th B-1 Grand Prix. The sweetness of the onions, the beef ribs, and the sweet sauce are delicious.

This dish features squid innards and tentacles grilled on a ceramic plate for you to enjoy. The rich flavor of the squid innards is irresistible.

A local dish from Hachinohe that won the B-1 Grand Prix.

Hachinohe's specialty strawberry soup is a clear soup made with sea urchin and abalone. It is named strawberry soup because the cooked sea urchin resembles wild strawberries. It has a refined flavor with a hint of the sea.

The classic Nebuta pickles from Aomori have an irresistible texture of herring roe and the stickiness of kelp.

A platter of three types of snacks that go well with sake. (Homemade salted squid, bakurai, and salmon head namasu)

This is authentic octopus wasabi made with fresh octopus directly delivered from fishermen and chopped wasabi. Once you try it, you'll be hooked.

This is a salted fish roe made from the well-known sea squirt and this fermented fish paste.

A classic accompaniment for sake, quickly grilled skate wing.

Goes well with sake!!

I make it every day!!

Fried eggplant from Aomori Prefecture. A dish that goes well with alcohol.

Is this the soul food of Hachinohe? Senbei no mimi is grilled with butter. Once you take a bite, you can't stop!!

The largest sardines caught in Hachinohe! The best sardines weighing 200 grams with rich fat. You can only eat them at our store in Hachinohe.

When you think of Hachinohe, you think of squid! It's exquisite whether dried or grilled.

A soul food of Hachinohe City, this is grilled salted mackerel.

A classic izakaya menu item, this is the grilled mackerel that you order as a starter.

Live scallops that can be eaten raw are grilled with seaweed. They are best enjoyed when lightly cooked.

When grilled just before eating, the table is filled with the fragrant aroma of charred miso. Enjoy the harmony of Tsugaru miso, chicken, and plenty of green onions!

Topped with Aomori apples on a fresh salad, and Aomori apples were also used in the dressing.

A refreshing pickled dish to take a break with your chopsticks.

It's a classic menu item that somehow makes you want to order it.

Perfect as a companion for beer.

It is crispy and fried.

We cook it in a pot with plenty of uni from Hachinohe. It will take about 30 to 40 minutes to prepare after we receive your order.

A three-piece set of sushi made with ingredients caught off the coast of Hachinohe.

We will prepare various types daily!!

This is a fresh sea urchin gunkan from Hachinohe. It is available for a limited time from late May to mid-August.

We have deep-fried the entire Tsuru-ko Manju, a famous confection from Hachinohe. Since no one has done this before, I believe our shop is the original... The taste is delicious.

Vanilla ice cream is sandwiched between thinly baked Nanbu senbei.