casa del cibo (カーサ・デル・チーボ) Hachinohe

Chef Ikemi's dishes always have a presence that makes them feel like the main attraction, and I am truly grateful to have experienced that again today.The most shocking dish was the first one, made with "Super Sweet" corn from Towada. Different preparations of the Super Sweet corn were beautifully arranged on the plate, and I was left speechless by the incredible flavor.Despite not using anything but salt for seasoning, it was rich and intense in taste.Of course, every other dish was equally impressive, and before I knew it, time had flown by. Less

I took my mother to the long-awaited casa del cibo. Not only was the food delicious, but the charm of the ingredients sourced from Aomori Prefecture and the Hachinohe area was truly remarkable. We spent a solid three hours in a private room, thoroughly enjoying discussions about the ingredients and dishes. Before we knew it, we hadn’t talked about anything other than food. The array of captivating dishes and ingredients was simply overwhelming.The staff's initial explanations when serving the dishes helped us appreciate the colors, flavors, textures, and aromas. We even looked up how these ingredients appear in the fields, mountains, and seas (I was particularly surprised by the deep-sea fish, Aburabouzu). We had endless topics to discuss about where the ingredients come from, how they are cultivated, and the producers behind them. It felt like we created wonderful and joyful memories together.On the table, in addition to knives, forks, and spoons, there were chopsticks available, allowing us to enjoy our meal without hesitation. The dress code is smart casual, but the overall atmosphere was relaxed, making it comfortable for my mother in her 70s.As for drinks, there were options for wine pairing separate from the course, as well as a la carte orders. To my surprise, the non-alcoholic drink menu was also diverse, featuring several homemade options that showcased their depth and commitment to service. There were aromatic hop sodas and plum juices, all of which my mother found delightful.It was a great meal, and we truly enjoyed every moment. Bravo! Less

I finally visited my long-awaited destination, Casa del Cibo in Hachinohe, Aomori Prefecture. Since it was close to my accommodation, I took a taxi and enjoyed a meal with wine pairings. It was incredibly reasonable and matched perfectly with the dishes, making it an excellent choice. First, I was surprised by the four types of pasta. Each had a unique presentation, and the homemade noodles paired wonderfully with the sauces. The generous use of sea urchin, abalone, horse meat, and lamb was delightful. The ingredients were sourced from local areas like Towada and Hirono, providing an experience that you simply can't find in Tokyo. The owner-chef, Ryohei Ikemi, was very friendly, making the dining experience even more enjoyable. I left with a desire to return next month, feeling a bit greedy. Less

Exceptional value and quality Italian cuisine.Casa del Cibo, located in Hachinohe City, Aomori Prefecture, is a renowned Italian restaurant that showcases the rich local ingredients of Aomori. Nestled in a quiet residential area, this charming house restaurant offers attentive service and seasonal course meals, all by reservation only.The highlight of the restaurant is its dishes featuring seafood caught at Hachinohe Port, along with vegetables and meats sourced from Aomori. The homemade pasta crafted by the chef is a signature dish and receives particularly high praise within the courses. The simple yet refined flavors that respect the natural qualities of the ingredients are one of the reasons why food enthusiasts travel from all over the country to visit.The interior features a sophisticated and tranquil atmosphere with counter seating and private rooms. Wine pairings tailored to the dishes are also popular, making it an ideal choice for special occasions or a memorable dinner during your travels. Less

.
【カーサ・デル・チーボ】

八戸港の恵みと青森の大地を、イタリア料理という皿の上で再編集する一軒家レストラン『カーサ・デル・チーボ』。店名はイタリア語で「食べ物の家」の意味。2011年5月、東日本大震災直後の八戸にオープンしたという背景からして、この店の料理には土地への覚悟が滲む。池見良平シェフは東京で研鑽を積んだ後、ソムリエである奥様の故郷・八戸へ移住。都市の技術を持ち込みながら、視線は徹底して青森へ向いている。つまり、ここを一言で表すなら“八戸ガストロノミー”。海も山も畑も、八戸という土地をまるごと皿の上に乗せてしまう店だ。

料理の軸は、青森、特に八戸周辺の素材をイタリア料理の文脈で組み立てること。しかも、ただ地元食材を使うだけではない。乾麺に頼らず、パスタそのものに肝を練り込んだり、青森の猪をトルテッリとコンソメに展開したり、キンキの骨をせんべいにして皿の上で再登場させたりと、素材の輪郭を何度も描き直す。足りないものがあれば、探しに行く。なければ、取りに行く。そんな探究心が、皿の細部にまで宿っている。

まず「八戸産毛ガニ 十和田産長芋 十和田わさびソース」。もっちりとした長芋の上に、繊細にほぐした毛ガニがたっぷり。わさびソースの緑が視覚的にも鮮やかで、口に入れると蟹の甘味、長芋の粘り、わさびの清涼感が順番にやってくる。和の素材でありながら、ソースの使い方にイタリアンの香りがある。

「八戸産ヒラメ椎茸〆 カリフラワー 椎茸チップ からすみ」は、見た目の白さに対して味わいはなかなか複層的。椎茸で締めたヒラメは淡白さの中に旨味の影をまとい、カリフラワーの甘味、椎茸チップの香ばしさ、からすみの塩気が立体感を作る。魚を主役にしながら、野菜と乾物的な旨味で奥行きを出す構成がいい。

「八戸産キンキ 青森県産帆立 キンキ骨せんべい」は、青い器の中でキンキの赤が映える一皿。ふっくらした身の脂に、帆立のソースの丸い甘味が重なり、サフランの香りが魚介の輪郭をふわりと持ち上げる。骨せんべいの香ばしさまで添えて、身だけで終わらせないところに料理人の意志を感じる。

ここからパスタが続く。

「冷製シャラティエッリ 八戸漁師『三宝丸』さん水ダコ」は、シチリアを思わせるタコのトマトソースでまとめた一皿。冷製のタッチが水ダコの食感を引き立て、噛むほどに海の甘味が出てくる。トマトの酸味が強すぎず、タコの存在感をきちんと前に出している。

続く「鮑の肝を練りこんだパッケリ 八戸産蝦夷鮑 八戸産アオサ」は、この店らしさがよく出ている。麺の中に肝のニュアンスを抱かせ、さらに自ら採ったというアオサを重ねる。鮑の肝の苦味、海藻の香り、パッケリのむっちりした食感。海をそのままパスタに閉じ込めたよう。

「青森県『奥津軽いのしし牧場』さん猪トルテッリ 猪コンソメ」は、猪を詰め物と出汁の二方向で味わわせる構成。飼育された猪らしいクリーンな旨味があり、コンソメは透明感のある力強さ。野芹の香りが野性味を引き締め、肉の料理なのに後味が重くならない。スープまできれいに飲み干してしまう。

「キタッラ 青森県十和田タンクロ牛 ラグー」は、短角牛と黒毛和牛を掛け合わせたタンクロ牛の煮込みソース。すね、頬、テール、アキレス腱あたりの部位の旨味が溶け込み、キタッラの力強い麺がそれをしっかり受け止める。ペポーゾ的な黒胡椒のニュアンスもあり、素朴さと洗練が同居する。

メインの「青森県産『銀の鴨』バロティーヌ仕立て 黒にんにくのソース」は、しっとり火入れされた鴨に、菊をまとわせた衣が華やかな表情を添える。黒にんにくのソースは甘味とコクがあり、鴨の旨味に奥行きを与えていく。肉の力強さと花の香り、その対比が印象に残る一皿だ。

デザートは「青森産よもぎ アーモンド ホワイトチョコレート 黒胡麻」。よもぎの青い香りに、アーモンドとホワイトチョコレートの甘味、黒胡麻の香ばしさ。最後まで青森の植物的な香りを残すあたり、コースの着地として筋が通っている。

全体を通して印象に残るのは、八戸の食材への距離の近さと、パスタへのこだわりの深さだ。魚介の強さ、山の香り、肉の旨味をイタリア料理の型に収めながら、立ち上がるのはやはり八戸の風景。特にパスタはこの店の大きな魅力で、鮑の肝を生地に練り込んだり、猪を詰め物とコンソメで重ねたりと、一皿ごとに食感も香りも変えてくる。八戸を訪れる理由になる一軒。北の海と山と畑を、パスタを軸にしたイタリア料理として食べる。その体験こそが『カーサ・デル・チーボ』の魅力だ。ご馳走様でした。
#カーサデルチーボ #八戸 Less

This is a small restaurant that I had been curious about, recommended by the owner of my usual spot.I was a bit anxious about the simultaneous start, but in the end, I was able to enjoy my meal without any rush, and there were no issues at all.The entry time is from 18:45, and dinner starts at 19:00.I was glad that I could inform them in advance about my dietary dislikes, but I forgot to mention sea urchin, which I regretted (laughs). However, it turned out to be quite mild, and the dish was prepared in a way that minimized any strong flavors.Additionally, there were various beautifully presented dishes that were delightful to see and eat.- Hachinohe Sea Urchin with Aomori New Onion Salsa and Cucumber Sauce- Hachinohe Aburabouzu Outside Skirt with Shiitake, Tartare, Shiitake Chips, and Karasumi- Hachinohe Hairy Crab with Polenta and Squid Ink Grissini, topped with fresh sea urchin from Iwate- Baccelli with Abalone Liver, Hachinohe Ezo Abalone, and homemade Aosa Seaweed- Aomori Horse Meat Tortelli with Towada Nagaimo and Garlic Espuma- Pappardelle with Aomori Hasegawa Natural Farm Aged Pork Ragu and Tomato Sauce- Aomori Silver Duck prepared as Ballotine with Black Garlic Sauce- Apple Rhubarb from Iwadate Apple Orchard with Mascarpone and Chiboust Cream- Petit Fours and Beverages- 1 bottle of Franciacorta- Glass of Red Wine (Barolo)- Beer Less

The main event of my trip to Aomori. Without this place, I might not have visited Hachinohe at all.Although the chef is originally from Kanagawa Prefecture, he sought a coastal town due to his longing for seafood. He found a connection to Hachinohe, his wife's hometown, and opened the restaurant in 2011. Initially, he was unsure about the local ingredients, but he has since established deep roots in the community, discovering and elevating the best offerings. Given that this area is not bustling like a city, I can only imagine the challenges he faced to keep the restaurant running for 15 years.I took a local bus from my hotel to arrive right at the 18:45 opening time. It’s impressive how convenient public transport can be.The restaurant is a single-family home in a residential area, and we were seated at a semi-private table in the back with three gentlemen.The course is priced at JPY 15,000, with a full pairing option for JPY 9,000. They also offer lunch for locals, which is a nice way to give back to the community.◯ Hoya from Yagi, Iwate Prefecture The first dish features hoya (sea pineapple) prepared as panna cotta. It is layered with a fresh green sauce made from cucumber and basil, along with a sauce of new onions and anchovies. The lightly cooked hoya shines in orange, presenting a refreshing appearance that captures the season. The unique aroma of hoya is balanced by the freshness of the sauces, making it less noticeable. The juiciness of the hoya is remarkable, though it is slightly salty, which pairs well with drinks.◎ Hirame (flounder) with Shiitake Mushroom Instead of being wrapped in kombu, the hirame is cured with shiitake mushrooms. This preparation gives the fish an unexpectedly meaty texture and flavor. While the hirame itself is quite substantial, the umami from the dried shiitake mushrooms, rich in guanylic acid, adds depth. The saltiness of the karasumi (dried mullet roe) and the ocean aroma outline the deliciousness of both land and sea.Hachinohe Hairy Crab with Polenta and Hairy Crab Sauce The polenta, infused with hairy crab, resembles a savory cake made from corn flour. However, as someone who isn’t particularly moved by shellfish, this dish didn’t resonate with me as much.Chilled Bavette with Saffron, Hachinohe Uni Sauce, and Whale Bonito This marks the beginning of four pasta dishes, a delight for pasta lovers. The slightly flat long pasta pairs well with the uni sauce. The flavor of wheat and the sweetness of the uni match nicely, but I prefer to enjoy uni on its own, and the whale bonito felt somewhat out of place; I would have liked to pair it with sake.◎ Paccheri with Sea Urchin and Homemade Aosa Seaweed This was the best dish of the day. The large, hollow short pasta, paccheri, is often paired with rich ragù sauces, but here it carries the essence of abalone itself, allowing its flavor to shine through. The abalone is tender and exquisite, releasing a pure oceanic umami with each bite. The Aosa seaweed, handpicked by the chef, enhances the dish without overpowering the pasta or abalone, creating a harmonious expression of the sea’s flavors. It evokes a sense of Japanese nuance, making it a dish to savor deeply.◎ Lamb Agnolotti with Foie Gras and Hachinohe Jerusalem Artichoke Consommé This dish takes a punchy turn. The pasta is filled with a smooth lamb filling, and when combined with the rich and creamy foie gras, it creates a robust flavor. The Jerusalem artichoke consommé adds an earthy note that ties everything together. While the pastoral imagery of mountains and animals comes to mind, the indulgent taste of foie gras creates a delightful contrast.◯ Pappardelle with Hachinohe "Hasegawa Natural Farm" Aged Pork Ragù The final pasta dish. The ragù sauce, enveloped in the aroma of summer truffles, provides the power to make the dense, weighty pappardelle pasta irresistible. It’s a wonderful progression of flavors.◎ Aomori "Silver Duck" Ballotine This was my first encounter with the silver duck, a breed from France that is suffocated before processing. It’s impressive to see such dedicated producers. The beautifully rosy meat is juicy, retaining the rich flavor of red meat, with a pleasant iron taste characteristic of duck. The high level of balance and juiciness completely transformed my previous shallow experiences with duck.◯ Dessert is something akin to tiramisu.◎ Tea Confection is Warm Ganache A chocolate ganache that melts in your mouth, with hints of orange. It’s rich yet airy, combining freshness with depth. Ending on a warm note is a nice touch.The wine pairing features selections primarily from France and Italy, offering a good balance of price and quality. The Chablis Premier Cru, in particular, had a pleasant woody aroma that paired excellently with the abalone paccheri.Finally, I had the opportunity to greet the chef and chat with him. The staff were bright and lively, engaging with my jokes, which made for a warm and enjoyable experience. Despite being a high-end restaurant, the atmosphere was quite friendly.Including this ambiance, the restaurant continues to be a place for both travelers and locals, utilizing ingredients from the Hachinohe area to create delicious food. It is a meaningful establishment. Less

Casa del CiboThis is the No. 1 restaurant in Aomori on Tabelog.I visited Casa del Cibo again at the end of May after a long time.Thank you, Chef Ikemi and his wife, the sommelier.This time, we came with some close friends and their spouses.We enjoyed a delightful and delicious Italian meal made with carefully selected ingredients from Aomori, prepared by Chef Ikemi.It was a great meal. We will be back, so thank you in advance.The menu is as follows:MENU DEGUSTAZIONE- Sea Urchin from Yabuki, Iwate- Insalata with New Onions from Aomori- Cucumber Release- Flounder from Hachinohe with Cauliflower- Shiitake Chips and Karasumi- Polenta with Hairy Crab from Hachinohe- Hairy Crab Sauce- Cold Saffron Bavette- Sea Urchin Sauce from Hachinohe- Ukuzira Bonito Flakes from Hachinohe- Paccheri with Abalone- Ezo Aosa Seaweed from Hachinohe- Kabuto Soft-Shelled Turtle from Aomori's Moor Hot Springs- Tortelli with Caviar- Pappardelle with Summer Truffle- Ragu made with Aomori's "Hasegawa Natural Farm Aged Pork"- Ballotine of "Silver Duck" from Aomori- Black Garlic Sauce- Espresso with Zabaglione- Savoiardi- Petit Fours and Post-Meal Drinks- Fondant Chocolate and Herbal Tea Less

Ordered items: MENU DEGUSTAZIONE (Omakase Course) (• Aomori Prefecture asparagus with homemade mascarpone • Hirame (flounder) from Hachinohe, marinated in kombu • Kinmedai (red snapper) from Hachinohe and scallops from Aomori • Bavette with wild vegetables from Aomori and shirasu (whitebait) from Hachinohe • Paccheri stuffed with abalone liver • Tortelli with aged pork from Hasegawa Natural Farm • Ragù of Tankuro beef from Towada with chitarrini • Roasted shoulder of young wild boar • Dessert with yomogi (mugwort) from Aomori and white chocolate • Petit sweets and post-meal drinks This was my third visit. To sum it up, it was the most delicious experience I've had so far. I made a reservation and used a private room this time. In a calm atmosphere, I was able to savor each dish thoroughly. What stands out here is that the course includes four pasta dishes. Starting with Bavette with wild vegetables and shirasu, followed by paccheri with abalone liver, tortelli with aged pork, and finally chitarrini with Tankuro beef ragù—each dish is thoughtfully crafted, creating an exciting anticipation for what will come next. The portions are generous, so it's best to arrive with a good appetite. This is refined Italian cuisine that showcases local ingredients. Every visit brings new surprises, and I am once again convinced that this is a must-visit spot when in Hachinohe. Less