🍜 Seafood Noodle Specialty Store - Noodle Research Institute

Jōbō is a local dish from Yamanashi Prefecture. It is made by kneading wheat flour into flat, thick noodles, which are then simmered with ingredients like pumpkin and mushrooms in a miso-flavored broth. Since the noodles are cooked immediately after being made, the broth is thick, which is one of the characteristics of jōbō. Located by Lake Kawaguchi, the "Seafood Jōbō Specialty Store Jōbō Research Institute" is one of the few seafood jōbō specialty shops in the prefecture, known for not only preserving traditional flavors but also continuously introducing various new dishes. The restaurant's signature menu item is seafood jōbō, which includes crab, salmon, shrimp, and salmon roe. Other offerings include sukiyaki jōbō and tantan jōbō, providing original jōbō dishes that break away from conventional ideas. The ingredients are also rich and varied, including cream, cheese, three oysters, salmon, salmon roe, shrimp, crab legs, pumpkin, and onsen tamago (hot spring egg), making it a unique experience to enjoy jōbō with your favorite flavors. An essential part of tasting the restaurant's specialty jōbō is "Suridane (すりだね)." This is a spicy seasoning that has been consumed for many years in the eastern part of Yamanashi Prefecture, made from a base of shichimi and ichimi togarashi, combined with sesame oil, soy sauce, sugar, and dashi. Whether enjoyed directly or with toppings and Suridane, it is a wonderful experience. If you visit Lake Kawaguchi, it is highly recommended to try this evolved version of jōbō cuisine.

Taste the various combinations of the local dish "Jōshi" from Yamanashi Prefecture. With a rich selection of ingredients, you can choose your favorite flavor of "Jōshi." Use the spicy seasoning "Suridane" to change the flavor, making it a dish you can enjoy endlessly.