【Visit Date】Dinner on June 12, 2026【Order Details】Omakase CourseHotarubi Pale AleZan Junmai Ginjo Iruka LabelMori Rai Special Junmai Yamahai Shikomi NamagenshuHato Masamune Special Junmai Sake Natsu Jun Ocean BlueRokkon Junmai Ginjo RubyKamekichi Special Junmai Dry SakeUpon safely arriving at Hirosaki Station for the first time, it was raining. First, I walked for about 20 minutes near Hirosaki Castle to get a manhole card. Feeling excited, I left the green consultation center, only to be caught in a sudden downpour. After waiting for about 30 minutes under shelter, I headed to dinner. I walked for 20 minutes along the rain-soaked path to Yo.I made a reservation through TableCheck about a month ago. When I entered the restaurant a little before my reservation time of 6 PM, there were 5 seats at the counter. That day, the seating arrangement was 2, 1 (me), and 2.I started with a refreshing craft beer from Aomori, and the course began all at once.The dishes I received were approximately as follows, and I apologize if I got any wrong:● Freshly baked rice crackers, new potatoes, black garlic, homemade salted sardine paste, simmered sansho buds like tsukudani, simmered samodashi, apple honey, and dried bonito powder.● Sea urchin (Imabetsu) mixed with salted sea urchin (Imabetsu) served with cold tofu, dashi jelly, wasabi, peas, watercress, and chive flowers.● Simmered blue mussels, boiled shark belly (Mutsu Bay) mixed with vinegar/miso, and tossed with adzuki beans and butterbur. Simmered baby spear squid, dressed with black sesame.● True mussels (Akkeshi), flathead (Mutsu Bay), simmered flathead liver, tuna (Fukaura).Served with egg yolk soy sauce, soy sauce, ponzu, grated daikon, green onions, and pickled vegetables (Shimizu Mori Number, koji, soy sauce).● Sweetfish (Fukaura), grilled soft roe (Mutsu Bay), kohlrabi (Nobechi), water shield (Mikuzuki), okra, and yuzu.● Grilled natural eel (Ogawara Lake) with a sauce made from its bones, and shiitake mushrooms.● Mountain udo and clams simmered in clam dashi, with grated daikon, shidoke, and boiled hairy crab (Kodama) dressed with ginger vinegar.Bamboo shoots and simmered bear meat mixed with miso.Bracken fern dressed with spicy ponzu.● Iwanori (Shimokita Sai Village), vinegared rice, ginger pickled in sweet vinegar, simmered anko liver (Shimokita), its cooking liquid, wasabi, and green onions.● Kusamozuku (Fukaura), shrimp (Kodama), fresh mountain udo, and a mixture of Mizuna and sansho buds dressed with vinegar.● Kurashi beef tenderloin grilled over charcoal + soy sauce + scattered burnt green onions, sesame miso, radish, and purple asparagus.● Pea rice, scallops (Mutsu Bay) + garlic chives marinated in soy sauce, lightly pickled turnips, nuka pickled cucumbers, soy sauce marinated leaves of wasabi, and simmered cod and sansho fruit.Miso soup with root bamboo and wakame (dashi made from dried bonito).● Almond tofu, Amu melon, cherries, and yogurt ice cream flavored with wasabi.● Warabi mochi mixed with freshly picked yomogi, red bean paste, kinako, and black syrup.Many local ingredients were used. Aomori has quite a variety of produce. I particularly enjoyed the flathead, the soup, the eel, the Iwanori, and the perfectly cooked Kurashi beef. The final dessert was also delicious. The Japanese sake I had in Aomori was excellent.The lovely couple running the restaurant and the beautiful staff made for a pleasant experience.After about 2.5 hours, the meal concluded, and the bill was JPY 27,890.I booked a decent hotel for a change, so I’ll head straight back and relax.It was a great meal.
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