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Salmon restaurant Ainoie

Feel like traveling with local cuisine and local sake that reminds you of the six prefectures of Tohoku

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Thinking about the six prefectures of Tohoku
Feel like traveling with local cuisine and local sake

The owner, Ai, who is known for her kappo kimono, is from Miyagi Prefecture.
He opened a restaurant specializing in local cuisine in 2019 with the idea of ​​``wanting to convey the charm of Tohoku through food.''The interior of the store, which has a counter as its main feature, has an atmosphere that makes it easy for even women to stop by alone.
Ai's cuisine ranges from local gourmet dishes that are hard to find in Kyoto, such as Matsumae pickles and sweet tamagoyaki, to weekly obanzai.The dishes that use plenty of Tohoku ingredients are popular.
Of course, sake is only available at sake breweries in Tohoku.In addition to a total of 2 bottles, two from each prefecture, there is also ``Kakushi Sake'' that is not listed on the menu.They secretly recommend it to sake lovers, so if you're interested, please give us a call.

Local cuisine from 6 prefectures in Tohoku x recommended brands

This time, we will be pairing Ai's homemade local cuisine from the six prefectures of Tohoku with famous sake from each region.
Even if it is lumped together with Tohoku, each region has its own characteristics.
Let's think about each prefecture and go on a food journey.

Sake is priced at 550 yen (tax included) per glass, and 900 yen (tax included).
You can order any of them the way you like.

①Aomori Prefecture

Iga minced meat (Aomori prefecture) 450 yen including tax
A sole food unique to Aomori, which has a large catch of squid.Following the tone of the Tohoku dialect, "ika" has become "iga".Minced squid is fried with vegetables such as cabbage, onions, and carrots.It's a great dish to go with alcohol, or as a side dish with white rice.

Junmai Ginjo Tsugaru Peninsula Freshly squeezed unfiltered raw sake (Ozaki Sake Brewery/Aomori Prefecture)
A valuable brand that is only available at retailers within Aomori Prefecture.Made using 100% Hanamoi, Aomori Prefecture's preferred rice for sake brewing, it leaves a strong aftertaste of rice.It's a sake with a personality that rivals the flavor of seafood such as squid, and is recommended not only for those who are used to drinking sake, but also for those who are new to it.

②Akita prefecture

Potato salad with Iburigakko (Akita prefecture) 400 yen including tax
This is the restaurant's most popular menu that many people always order.Iburigakko, a traditional pickle from Akita Prefecture, is smoked daikon radish.The addictive taste and crispy texture make it a great accent.It goes perfectly with potato salad, which has a rich taste of black pepper.

Junmai Ginjo Yamamoto Pure Black (Yamamoto Sake Brewery/Akita Prefecture)
This is the second brand created by the 6th generation brewer when he started brewing sake.Its fresh citrus acidity and sharp taste have become popular, and it has now become the brewery's signature brand.The large-grain sake rice ``Akita Sake Komachi'' provides an elegant drinking experience without any unpleasant taste.

③Iwate Prefecture

Kitakami Croquette (Iwate Prefecture) 400 yen including tax
Kitakami Croquettes, a local B-class gourmet dish from Kitakami City, will only use ingredients from within the city.The sticky taro goes well with the flavor of the meat and the juicy asparagus.The croquettes, which are handmade from scratch, have a warm and gentle flavor that reflects Ai's personality.

Pure rice sake Hamachidori (Hamachidori Sake Brewery/Iwate Prefecture)
In an area surrounded by the Sanriku Sea and the mountains of the Kitakami Mountains, we produce sake that takes advantage of the rich nature.Ai says, ``It's loved by the locals, and even in Tohoku, it's rarely sold.''It has a smooth texture and is easy to pair with any kind of food, from seafood to mountain food.

④Yamagata Prefecture

Tama Konnyaku (Yamagata Prefecture) 400 yen including tax
In Yamagata Prefecture, ``Tama Konnyaku'' is a specialty that can also be seen skewered like a dumpling.At the restaurant, the meat is cooked over two days to let the flavors infuse.It is lightly seasoned to make it easy to eat, and brings out the unique flavor of konnyaku.An addictive dish with a plump texture.

Dry Ginjo Kudoki Jozu (Kamenoi Sake Brewery/Yamagata Prefecture)
Although it is called ``spicy,'' it is not just spicy; it is umami. The elegant aroma and lustrous taste that befits the name ``Kudokijouzu'' will captivate the drinker.It goes well with bland dishes such as konjac.More and more people want to ask for a unique name.

⑤Miyagi Prefecture

Salted Hoya (Miyagi Prefecture) 400 yen including tax
Sea squirt shells are hard to find in western Japan.It is served with salted fish as it tends to lose its freshness.Because it is fresh, it has little taste and is so juicy that it is almost raw.During the peak season from May to August, if you time it right, you can enjoy raw sea squirts shipped directly from Miyagi Prefecture.

Super dry Junmaishu Hidakami (Hirakaka Sake Brewery/Miyagi Prefecture)
Ai, who is from Miyagi Prefecture, recommends the local sake the most. Although it is described as "super dry," the flavor of the rice is rich and easy to drink.It does not interfere with the cooking process and goes particularly well with fish dishes such as sashimi.The aftertaste that lingers on the tongue is not only sharp, but also deep and unique.

⑥Fukushima Prefecture

Squid carrot (Fukushima prefecture) 400 yen including tax
``Ika-ningin'', which is known as a local dish of Fukushima prefecture, is, as the name suggests, a combination of thinly sliced ​​Japanese squid and raw carrots.The sweet and salty seasoning of kinpira is said to vary slightly from household to household.The more you chew, the deeper the flavor of the squid becomes.

Daishichi Junmai Kimoto (Daishichi Sake Brewery/Fukushima Prefecture)
It is brewed using the traditional Japanese sake brewing method, ``Kimoto-zukuri,'' which takes three times as long as normal sake.Because it takes time and effort, only a few sake breweries across the country pass it down.Sake mash, which is created using the power of natural microorganisms, matures slowly and develops a rich aroma and rich taste.

A shop born of love for Tohoku

Ai started the store after the Great East Japan Earthquake.Hoping to play a part in the local revitalization of Kyoto, they continue to purchase ingredients from Tohoku.Ai says that after the coronavirus pandemic, she has had the opportunity to actually visit her production area again. ``There are so many flavors of Tohoku that I still don't know about. Next time I go back, there may be new additions to the menu.'' Her endless love for Tohoku will continue to inspire many people.

Salmon restaurant Ainoie

Salmon restaurant Ainoie

Address
238F Ace Building, 1-1 Daimonji-cho, Nakagyo-ku, Kyoto CityOpen with Googlemap
TEL
075-744-6216
HP
https://ainoie.base.shop/
Opening hours
17:00-22:00 (Saturday/11:00-17:00)
Closing days
Sundays and Mondays (Irregular holidays)

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