Rural restaurant “Aji no Kotengu”

Gourmet garden

Founded in 1954, this is the original yakiniku cold noodle restaurant of Morioka cold noodles. Morioka Naengmyeon was created by the late predecessor, Teruto Aoki, who mixed the flavor of Pyongyang Naengmyeon, which was light and not spicy, with the spicy cold noodles from his hometown, Hamheung. In order to preserve this traditional taste, the preparation process is repeated exactly as it was back in the day. The rich soup is made from 80% beef bones and 20% chicken bones, and has a unique noodles and exquisite taste.

Morioka cold noodles

Cold noodles originally originated in the northern part of the Korean peninsula, but Teruto Aoki, who was originally from Hamheung in the northern part of the peninsula and immigrated to Japan, opened a restaurant called "Shodoen" in Morioka in 1955 (which still exists today). Cold noodles have appeared in Morioka, including (now open). At that time, cold noodles from Pyongyang had been introduced to Japan, but Mr. Aoki mixed the flavor of the spicy cold noodles from his hometown, Hamheung, with the light, non-spicy cold noodles from Pyongyang, and this is how Morioka cold noodles began. Since the 1960s, cold noodle shops have opened one after another in the Morioka area, each creating new flavors, and from the 1980s onwards, with the gourmet boom, ``Morioka cold noodles'' suddenly became known throughout the country. Morioka cold noodles are made with wheat flour and potato starch, so the noodles are characterized by their strong chewiness. The soup is made by boiling beef or chicken, seasoning it, and chilling it, and it blends with the spiciness of kimchi. There are approximately 30 cold noodle shops in the city.

galactic palace

Joint store opening between Zen-Noh Iwate Prefectural Headquarters and meat processing and wholesaler Iwate Livestock Distribution Center. This is a full-fledged restaurant that serves yakiniku, shabu-shabu, steak, and other dishes using mainly high-quality prefecture-produced beef such as Kuroge Wagyu and Tankaku beef. Information on beef production history is displayed in the store, and by operating a touch-panel monitor, customers can check the origin, producer, livestock farm, and feed information for the beef that will be served that day. We aim to be a ``local production for local consumption'' restaurant, with a focus on locally produced rice, vegetables, and alcoholic beverages.