【盛岡駅前】岩手の旬を楽しむ！オープンしたての創作ダイニング【ポン酒場EP37】
Our concept is a restaurant that’s in love with Iwate. This lettuce roll is a masterpiece. That crunch is amazing! The lettuce is so fresh. Even though it’s grilled, and yet… The combination of straw-seared and octopus is surprisingly good. They go together so well it’s ridiculous! What’s the secret? I’m in trouble. Fujipon: an idol from Iwate and a cameraman casually explore Morioka city, introducing both popular and hidden restaurants based on how they feel. It’s already been a quarter of century since I became an idol from Iwate. Even past forties, filled with both bitterness and sweetness, yet the night’s neon still beckons. Drinking, eating, talking, and Knowing the meaning of life. PON Sakaba Pon Sakaba: A Culinary tour of Morioka’s recommended restaurants. We’re heading to Kisoutengai today, a restaurant located on the street right in front of Morioka Station. This is a new and noteworthy restaurant that opened this summer, where you can enjoy Iwate’s seasonal specialties through a variety of Japanese, Western, Chinese, and creative fusion dishes. Cheers! Hold on, someone’s having a very Showa-era reaction. Wait, Wait. I haven’t had a drink yet. It’s Baeren! It’s a delicious Baeren with great depth. This is the best. Today, we’re visiting Kisoutengai. Yeah！ Where did you learn that peace sign?
-I was born in the Heisei era, but I have a Showa-era soul. He is the manager, Moriko. It’s a pleasure to meet you. I’m going to do my best today! This is crazy today! What kind of place is this? Our concept is a restaurant that’s in love with Iwate. Located at the entrance to Morioka, by Morioka Station, we want our guests to enjoy our food and make this a “hot spot” for the community. We want people to leave feeling happy and lucky after they eat here. We offer a wide variety of Japanese, Western, Chinese, and creative fusion dishes. For dinner, our main focus is on course menus. The menu changes daily based on what we’ve sourced. Our main seating is at the counter, and we also have private rooms available. You can eat while watching us cook. This feels so much like an open kitchen. It’s amazing. This lettuce roll is a masterpiece. This is a masterpiece.
I’m the only one who can roll it this way. It’s bursting with ingredients. Ah, so you mean “Makenai” (can’t be rolled), not “Makenai” (can’t be beaten). Exactly. It’s truly impossible to roll for others. You can probably find lettuce rolls at a lot of restaurants, but I’m the only one who can roll them this tightly. That’s right. I’m also the only one who can bring out this flavor. That’s incredible confidence. Eh? It’s charcoal-grilled?
-Yes. We used to use an electric grill before. We used to use an electric grill, but once we added the charcoal element, it became incredibly delicious, taking it to a whole new level. That’s a unique way you sprinkle the salt.
-It’s a performance. Do you also focus on the performance aspect? I’ve always wanted to look cool. You have a bit of a jokester vibe right from the start, didn’t you? Ta-da!
-Oh, thank you very much. This is fantastic! It’s so tightly rolled! Wow, how much did you roll this? Let’s eat! The crunch of this lettuce is amazing! Since we use raw lettuce, its incredible crunch perfectly balances the richness of the pork belly fat. There’s also a cooking method where you blanch the ingredients. If you do that, the inside gets soggy and the texture is completely different. There’s no sogginess at all.
-Even though it’s grilled, and yet… And yet? This lettuce is still so crispy, even though it’s been grilled! It’s refusing to get soggy. Next! Next! Are you going to do a peace sign everytime. What is this?
-This is mizudako (giant Pacific octopus). That’s huge!
-Yes, it is. It’s not alive, is it? After catching them, fishermen in Kamaishi perform ikejime right there on the spot. That’s why it’s so incredibly sweet. Just hearing that makes it sound delicious.
Here we go! Here we go! Hey, straw came out! Straw! You can also do straw-seared cooking here, can’t you? We can also do straw-seared cooking.
-His love for this is overflowing. What should I do? Wow! It’s the peace with fire. カメラ向けられたら絶対ピース。 The octopus is so shiny!
That’s amazing. That’s amazing. I just saw the teamwork right now.
-Yeah, that’s right. he gave them a signal with my eyes. Sorry to interrupt. I’ve brought the sake for you. Yes, thank you very much. This kind of teamwork just makes my heart flutter. Wow, what could it be? Hyakuban! It’s made by Iwanosui Brewery in Ichinoseki city. This is the orange-label sake called Hyakuban. The rice we use for it is a variety called Gin-ginga. This is fruity. It’s a sake with a prominent acidity. It’s clean and refreshing, and you can also enjoy its aroma. This is sake served in a wine glass. Let’s eat! Wow. It’s so fruity! Mmm, that’s delicious. I wonder how this will taste with the food. This is the straw-seared mizudako that was just torched. This is the straw-seared mizudako.
-Ahh! You can eat it as is, or with a squeeze of Sudachi. I’m going to eat it as is first, though. So I really can eat it plain. Since there’s no salt on it, you’re getting the natural flavor of the octopus. I’m curious. Let’s eat! To add a refreshing touch, you can squeeze some sudachi on it. That will transform the taste of the straw-seared octopus. Straw! How was it?
The combination of straw-seared and octopus is surprisingly good. They go together so well it’s ridiculous! What’s the secret? I’m in trouble. I can’t stop eating this. I could eat this pair forever. I really want everyone to try this. The surprises on the menu just keep coming! Are you in charge of the creative dishes?
-That’s right. I’m in charge of the creative dishes and charcoal grilling. Is everyone here a carefully selected expert?
-Yes, that’s right. It’s like the Avengers.
-Yeah, we just sort of assembled. We just happened to get together.
-I guess you can put together a team like this! Yeah, we just happened to get together.
-Are all of you from Iwate? Yes, that’s right.
-Isn’t that amazing? That’s amazing. All of you came from different places.
-Yes, that’s right. They’re people with a lot of experience.
-That’s insane. Japanese cuisine chefs are truly artistic. Chinese cuisine chefs who handle fire are amazing. And Western cuisine is amazing in its own way, like with pasta. It’s seriously so good. Wow, everyone here is incredible! Oh wow. It’s swimming!
It’s swimming. Wow, that’s crazy! Half of it is still swimming. Excuse me. Next up is the sparkling sake. Wow. This is sake?” Yes, it’s a sparkling. It’s made in Tono.
-I’ve never seen one before. The brand is Tono Komachi. There are two types, sweet and dry, but I think the dry one would pair better with the mackerel. I see. So you’re someone who chooses the sake based on the food? Yes, that’s right.
-I’ve heard a rumor that he’s a sake freak. That customer just called me eccentric. Its most distinctive feature is that it’s a sparkling sake, which is quite rare. As I thought, it’s very dry with a clean finish. “It pairs well with fish dishes, or even with Chinese food. I basically choose sake that pairs well with Japanese, Western, and Chinese food. You’re a big fan, right?
-I’m a huge fan of sake. You’re a eccentric, as expected.
-Thank you very much. What’s up, you eccentric.
-Thanks. Mmm, delicious. It’s clean and refreshing, of course, but… It has a unique, almost hidden strength—a quality that only sake possesses. And now, you can smell the aroma of the mackerel grilling. Then I can drink it!
-And then, when you point the camera… Hey, you forgot to do the peace sign! You forgot the peace sign!
-Oh, the peace sign. Whoa, that was a close one. I didn’t expect the camera to be on me just now. Whoa, whoa, whoa. I just noticed the camera. You know, I’m super focused on the camera right now. What is this? This is charcoal-grilled mackerel that was homemade and marinated overnight. It’s so powerful-looking. Let’s eat. Wow, it’s so tender. My chopsticks feel like they’re holding a cloud. Oh, it’s just like the sake. The fat is so clean and refreshing. Yes, that’s it. It doesn’t linger. You probably can’t get this texture of fat from anything but charcoal. Yes. The fat is really clean and refreshing. The fish flavor just hits you right away. Huh?
-Okay, I’ll summarize it once. I’ll summarize. Since it’s so fatty, you first get a burst of that rich flavor… After the fat’s clean flavor disappears, you get a direct hit of the fish’s umami. The way you put that has changed. Got it? Oh, that kind of feeling. Oh, yeah. That’s exactly it. That’s exactly it. Delicious? Yes, delicious. What are your future plans for this restaurant? Right now, the goal is to fill the main counter. My goal is to offer onigiri, though we don’t have it on the menu today. It’s meant to be a kind of souvenir. I always have everyone take home a bag of them. Then, I want this town to be filled with people walking around with those bags.
-That’s wonderful. And then people will say, ‘Let’s go get some of that clay pot onigiri again. That’s right.
-They’ll come all the way here. You’re a father, but you’re like a mother. I want to share it to cheer everyone up. And I want them to go home feeling happy and joyful. That’s the kind of warm place I want this to be. So, the idea is that they’ll get onigiri here before catching the last bullet train at 8:50, right? That’s exactly it.
-I see. That’s a wrap.
-Are you ready to go home? I don’t want to go home. If anything, I’d want to stay forever, which would probably just be a bother for you. I’ve reached an age where I can think about things like that.
-I guess You’ve grown up. I’ll stay here forever. Seriously, if you don’t mind, I’ll stay here forever. Until closing time. Yes.
-Please do. Thank you very much.
-Thank you as well. I’m satisfied. おまけ。 これは今何作ってくれてるんですか?
これはちょっと特別にお土産おにぎりを作ってます。 普段は土鍋食べないと食べれない？
そうです。 土鍋はコースの最後のご飯物なんですけど、あの季節によってちょっと違うんですけど。 ああ、もうふんわり。ふんわりおにぎり。 塩、塩の達人。はい。塩の達人。 やっぱ日本人おにぎり好きだよね。
大好きです。 なんか可愛い。 え、可愛い。 やばあ。エルメスバーキン来たわ。 じゃあちょっと失礼いたします。
はい。どうぞ。 じゃ、さよなら。 さよなら。さよなら。 バイバイ。
今回は盛岡市・盛岡駅前通にあるお店「喜想天外 岩手に恋するレストラン」にお邪魔しました。
岩手の旬の食材を使った創作料理と、それにぴったりの地酒を堪能。
オープンしたばかりのお店で、和・洋・中・創作それぞれの料理人が腕を振るう姿をカウンター席から楽しみました。
#ポン酒場 #喜想天外 #盛岡 #創作料理 #ふじポン #岩手のアイドル #もりおかジャーニー
▼今回ご紹介したお店（※撮影時の情報です）
喜想天外 岩手に恋するレストラン
[住所] 岩手県盛岡市盛岡駅前通7-12 はちやビル1F
[電話] 019-613-4896
[Instagram] https://www.instagram.com/kisoutengai.doors/
[営業]
ランチ：11:00～15:00（ランチL.O.14:30）
ディナー：17:00～23:00（L.O.22:30）
[定休日] なし
[地図] https://maps.app.goo.gl/fibrfJubsioyy5Pw8
▼今回いただいたお料理
◯誰にも負けない 豚バラレタス巻き 680円（税別）
◯釜石産 水ダコの藁焼き 980円（税別）
◯自家製一夜漬け とろ鯖炭火焼 1280円（税別）
◯ベアレン クラシック 680円（税別）
◯磐乃井酒造 百磐 純米吟醸 オレンジラベル 980円（税別）
◯上閉伊酒造 遠野小町 SPARK Type-M 辛口 950円（税別）
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https://morioka-journey.com/
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https://morioka-journey.com/ponsakaba/
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酸いも甘いも知りつくした岩手のアイドル・ふじポンが飲んで食べて語らい人生の何たるかを知る…ポン酒場。
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