Cuisines

Iwaidori

High-quality chicken, Iwaidori, is grown in a poultry house environment with thorough hygiene control, and delivered to you after passing through a shipping system that carefully controls freshness. "Iwaidori" grows freely with rich natural air and water, and uniquely formulated feed, and has a soft texture and taste. It is an indispensable ingredient for a wide variety of menus, and you can rely on it as the base of the flavor.

Yabuya Hanamaki main store

Established in 1923, this is a ``famous wanko soba'' restaurant. For Wanko Soba, the waitstaff serves you one bowl at a time and stacks the bowls in front of you. If you reach 100 cups, you will be certified as a ``Yokozuna.'' (A certificate and souvenir were given to him, as well as a commemorative notebook.) Kenji Miyazawa was also a patron of this restaurant, and it is said that he liked to order ``tempura soba and cider.''

Pyonpyonsha Inaricho Main Store

Yakiniku cold noodle restaurant. Made with high-quality potato starch, the noodles are chewy and smooth and go down smoothly, with a rich, natural soup made with plenty of fresh beef bones and chicken, and a special kimchi with sour and spiciness. In addition to the classic Morioka cold noodles, Morioka hot noodles, soba cold noodles made with authentic Korean flavors and ingredients, yakiniku, and stone-grilled bibimbap are also popular. ●Morioka Ekimae store TEL019-606-1067●Tonan store TEL019-639-7666●Onmar Kitchen Aeon Morioka store TEL019-605-2761●Reimen workshop (handmade cold noodles experience) TEL019-691-7611

Handmade Ice Cream Bokusha Pine Cone

Directly managed by a dairy farmer in the town, this ice cream has a rich flavor and is made with a combination of pasteurized milk, which takes care of the milk's original nutrition and flavor, and Shizukuishi's vegetables and fruit trees.

Wanko Soba (Hanamaki)

The history of Wanko Soba in Hanamaki is as old as Hanamaki Castle, dating back over 400 years. Lord Toshinao, the 27th head of the Nanbu family, stopped by Hanamaki on his way to Edo, and to soothe him on his journey, he gave him some local specialty soba, and Toshinao was very impressed with the flavor. It is said that he was invited to the restaurant and was given a replacement many times. It is said that the name ``Wanko Soba'' came from the fact that the noodles were served in a bowl at that time. Hanamaki's Wanko Soba does not engage in provocative chants, carefully preserving the culture of hospitality given to the lords. The ``Wanko Soba All Japan Tournament'' is held on February 11th every year, where participants compete to see how many bowls of Wanko Soba they can eat within a limited time.

restaurant pioneer ranch

We offer a variety of menus, including Iwate Tankaku Beef steaks, as well as premium 100% Iwate Wagyu hamburgers and hamburgers made with our special demi-glace sauce, as well as wine.

Farmhouse Restaurant Yumeru Otome no Yakata

A farm restaurant that serves rice cake dishes. The restaurant is located in a 200-year-old mansion and is visited by many people from all over the country as a farm restaurant where you can experience rural culture. The dishes are also impressive, such as those from the Meiji era.

Konkontei

Hanamaki Tourist Product Center & Japanese Restaurant "Konkontei". We offer a corner of local products from the prefecture and local cuisine such as the famous Wanko Soba. Hanamaki's traditional pickles ``Konkonzuke'' and ``Aonanban Misokko Cucumber'' are popular souvenirs.

Farmhouse restaurant warmth

A restaurant that serves "Kanibutto", a local dish from Kawasaki, Ichinoseki City. The material used is mitten crabs caught in the city. The rich crab flavor will fill your mouth.

Fukuda bread

This is a bakery that is so well-loved by the locals that there is no one in Morioka who doesn't know about it. It's sold at supermarkets, but if you go to a Fukuda bread shop, they'll add your favorite jams and toppings and cook it right in front of you.

Local cuisine (acorn dishes, etc.)

Acorns have been eaten since the Jomon period. "Donguri Ramen" is made by removing the lye from acorn flour produced in the town and mixing it with the ingredients for Chinese noodles, and is characterized by its firmness and smooth texture. Hitsumi and tofu dengaku are also available.

Fluffy crab (river crab soup)

This soup is made by crushing and straining river crabs caught in the Kesengawa River and gradually pouring them into Happo soup that is just about to boil. Each family has their own way of tasting it, including adding vegetables, tofu, etc. A typical taste of spring.