Izakaya Nontou

A dish from the southern region of Aomori Prefecture, where soba fragments (kakke) are boiled with vegetables and eaten with garlic miso. *Available only in the summer.

This is the local dish of Hachinohe!

A local dish from the Tsugaru and Shimokita regions, made by simmering scallops and seaweed in miso and binding it with egg, served in a scallop shell.

A B-class gourmet dish from Kuroishi City, Aomori Prefecture, featuring yakisoba topped with a Japanese-style broth.

One serving

One serving

One serving

One serving

One serving

There may be times when it is not available

Price for each one

You can order from 1 piece

There may be times when it is not in stock

A dish from the Tsugaru and Mutsu regions of Aomori, made with large scallops, mushrooms, and seaweed simmered in miso broth and bound with egg.

It is a B-class gourmet dish eaten in Kuroishi City, where sauce yakisoba is topped with broth and garnished with tenkasu and condiments.

A local dish from the southern Aomori to Iwate prefecture, made by boiling pieces of wheat and buckwheat with vegetables and tofu, served with garlic miso for dipping.

A dish made by stir-frying pork belly and onions in a special soy sauce marinade.