【盛岡内丸】半世紀以上愛される老舗に新展開！伝説の酒場が復活【ポン酒場EP41】
If we don’t know this, we’re not a true Morioka local. This is our soul food. That’s delicious! The heat creeps up on you later. The umami of all the ingredients have fully infused into the soup. I’m getting warm. This really appeals to the drinker in me. This is irresistible for drinkers. I’m speechless. Are you okay? Your face looks like a gorilla’s right now! 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. This time, we’re visiting Montan, located in Uchimaru, Morioka City. It is a restaurant where you can enjoy that beloved soup spaghetti, which has been cherished for half a century without changing, all within an atmosphere steeped in nostalgia. Cheers! Today, we’re toasting with a cute drink. Mmm, it’s delicious. It’s easy to drink. This is called ‘Monkaku.’ It’s an original cocktail recipe created by the restaurant’s first master. It’s slightly crisp, but also a bit sweet. I’ve heard that it was originally created as a sweet-and-sour cocktail that would be easy for women to drink. Hmm, I wonder what it is. What’s in it? Is it a guessing game?
-No. Got it. If we’re talking about Monkaku… Mon.
-Mon. Could it be Mon? we’re visiting Montan.
-Yeah. I was surprised. I thought ‘Mon’ was one of the ingredients in this, I thought about it a lot, but that’s not it then, is it? We are visiting Montan. This is Mr. Ogawa, the third-generation master. Nice to meet you.
-Nice to meet you too. Welcome to Montan! We’re glad to have you, Fuji-pon. What kind of restaurant is Montan? This is primarily a spaghetti restaurant, and we mainly serve our soup spaghetti called ‘A La Montan’. If we don’t know this, we’re not a true Morioka local. Truly, everyone knows A La Montan, don’t they? This is our soul food. Thank you very much. We hear that from many people. Your restaurant has been here for ages, hasn’t it? How many years have you been in business? Well, in this location, it’s been about 35 years.
-Wow, that’s long time. It’s been 35 years at this location, but the original master first started Montan on Morioka’s main street over 60 years ago. 60 years! Wow, that’s a truly long time. You also serve alcohol here, don’t you?
-I’m surprised. You can enjoy original cocktails like ‘Monkaku’ alongside with spaghetti. We also serve beer and wine, starting from lunchtime. Can we drink starting from lunchtime? It’s totally okay to have a drink while eating spaghetti, then. I didn’t know that. Jinx! We had no idea. Spaghetti and alcohol really go well together. It definitely looks like a good match, especially with A La Montan.
-There’s no way it wouldn’t go well together! Oh, here it is! -Thank you for waiting. This is A La Montan. Thank you very much. This is it! Yes. This is the soul food of Morioka: A La Montan. Please be careful as it is very hot. Are there any special instructions for how to eat this? No, really, please just eat it however you like. The soup truly is the heart of this dish, so as long as you enjoy the soup until the very end, feel free to eat it however you like. I’ll try the soup first. Dig in! Ahhh… That is delicious! The spiciness slowly creeps up on you, and all the umami of the ingredients has been absorbed into the soup. I’m getting warm. This is perfect for the coming seasons, isn’t it?
-Absolutely. I want to put this in my thermos! We actually have quite a few customers who tell us that.
-Yeah, we do. I want to carry it around. This is truly delicious.
-How long are you going to keep drinking just the soup? It’s truly delicious. Now, let me try the spaghetti. Dig in! The texture of the spaghetti is perfect, too. If this spaghetti were al dente, it would repel the soup. That’s why, to make it suitable for soup spaghetti, we intentionally parboil it once, then stir-fry it, and finally combine it with that soup. That makes sense. The flavors are perfectly unified. How did the bacon’s umami manage to burst into the soup like this? Heating the soup until it’s piping hot is the final finishing step, and it’s this last stage where the noodles and the soup become unified. Are you really making it that hot? Yes. If we don’t do that, the noodles and the soup simply won’t become integrated. So, it stays piping hot until the very end. That’s amazing. Wait, how many years ago did you say this spaghetti started?
-Over 50 years. It’s been 55 years. A life senior. A great senior. Truly a senpai. This flavor existed even before I was born. And the flavor hasn’t changed?
-That’s right. We are working to ensure it stays exactly the way it is now.
-So, you’ve been preserving the flavor all this time. Huh? Did it turn black? Did it turn into ‘Bad Ogawa-san’? What is it？ What is it? The nighttime version. Did it become ‘Nighttime Ogawa-san’? Welcome to the ‘Donzoko Sakaba’. Wait, what does that mean?
-We operate a bar called ‘Dondoko Sakaba’ after Montan’s regular business hours. I didn’t know that either. The first master ran a business before starting Montan. That was over 70 years ago. I thought it would be interesting to have a bar like that exist here in the Reiwa era, so we revived it this year. That’s wonderful! Since that was 70 years ago, if someone claimed ‘I used to drink at Donzoko Sakaba,’ they would be at least 90 years old, right? Yes, that’s correct. Absolutely. This is a French Highball. A French Highball? What is that exactly? A stylish Highball! I absolutely love Highballs, but this might be the first time I’ve ever seen one this chic. Well, here we go. Cheers. Oh! The aroma is wonderful. Wow. The flavor is quite rich. The aroma is fantastic. A super floral fragrance just bursts out! Wow. I can even smell the aroma from here. I saw on YouTube that you are a fan of highball. I think you usually drink quite a lot of whiskey highballs, but this French Highball actually uses brandy. Furthermore, when you mix French brandy—specifically, Cognac—with soda water, the resulting drink is called a French Highball. I didn’t know that. And here I was calling myself a ‘Highballer’ ! I can’t believe I didn’t know this. Wow, that’s stylish. It’s delicious. It tastes so incredibly sophisticated! It’s definitely different from a whiskey highball. As expected, since it’s brandy, you get that lovely grape aroma. Also, this is made with Hennessy V.S. (Very Special) brandy, which I think is why the aroma is even more pronounced. It’s so chic. This is Nanbu Dip.
-Wait, hold on. Nanbu Senbei? It’s an appetizer where you enjoy Nanbu Senbei topped with guacamole and cream cheese. Ta-da! Time to dig in. That’s good. It works well.
-I agree, it’s delicious. And I think it pairs perfectly with alcohol. Yeah. They go together perfectly. Wow. The cream cheese works really well too! At first, they haven’t quite blended yet. But the moment they blend in my mouth, I go ‘ooh-la-la’ because the peanuts and cream cheese combine so perfectly. Huh, they actually go together?
-Oh yeah, they match perfectly! I thought, ‘This is definitely going to be delicious,’ and when I tried it, it was! That confirmed for me that our customers would absolutely love it too. And also, it really is a great match for alcohol. This is Oil Sardine with Herb Breadcrumbs, baked. Whoa, what is this? A surprisingly stylish dish just appeared! We took canned oil sardines, topped them with herb breadcrumbs, and slowly baked them in the oven. You can eat it as is, or you can try it with a bit of this onion and mayonnaise mixture, for example. Also, please take a piece of the bread and dip it in the oil from the sardines. This is definitely going to be delicious too. Yes, this really appeals to the drinker in me.
-This is irresistible for drinkers Wow, I’m speechless. Are you okay? Your face looks like a gorilla’s right now! Anyone would turn into a gorilla eating this! So good! And then, chase it down with the French Highball. I am turning into a gorilla! It’s gorilla-level deliciousness! Seriously, this is ‘Gorilla-Yummy’! Seriously, ‘Gorilla-Yummy.’ It’s incredible. How long has Montan been in business?
-I have been working at Montan for 18 years. When I first came back from Tokyo, to be honest, I thought there might not be many places to hang out in Morioka. But since I took over the restaurant, I’ve come to believe that if places like mine—places where people can have fun—increase, Morioka itself will become a better city. For lunch, I want customers, both local and from outside the prefecture, to try our Soup Spaghetti Ａ la Montan. So, I focus on cooking with all my might, constantly shaking that pan. As expected, Ａ La Montan is enjoyed by everyone, from small children to the elderly. It truly spans generations; we see grandparents, and sometimes parents bringing their own grandchildren. Because of this, we have many generational fans who have inherited that love for our food. They really do span generations; you see families coming to the restaurant with three generations. Since we can maintain the flavor even if the chef changes, I want to work hard to ensure that the taste remains exactly the same, even 100 years from now. So now, Mr. Ogawa will be the one passing it down, right? How many more years will we be able to enjoy it? This is starting to get a bit sad. I feel like I’ll crave this when I’m on my deathbed. I might just die saying, ‘I want Montan!’. Isn’t that an overstatement? So, the idea is that they’ll get onigiri here before catching the Well, there are definitely people who feel that way. Yeah. They might think, ‘I wish I could have eaten it one more time. We’ll definitely come back again. Thank you for having us. We’ll be sure to visit your sakaba too. -I look forward to seeing you again. An extra chapter How about something like this? You offer this?
-We certainly do. Dessert! Wait, is this part of the Donzoko Sakaba menu? This is a menu item offered at Donzoko Sakaba: ‘Adult French Toast’. We bake and serve the French toast with whiskey incorporated. So, you’ll probably notice the scent of whiskey in the French toast. This is insane, seriously. It looks delicious. You know, a dessert like this, eaten late at night, definitely hits the spot. The aftertaste is quite distinctly whiskey. But… I think this is something even people who aren’t big whiskey drinkers…
…can still eat and enjoy. And of course, if you pair this with a whiskey highball… I’m at ‘Donzoko’ (the bottom) now.
-What do you mean by that? Well, how should I put ‘Donzoko’? Donzoko, but in a good way? Huh? What do you mean? How, how should I describe this feeling of ‘Donzoko’? It’s like a ‘Donzoko’ feeling, you know?
-Yeah. That ‘Donzoko’ feeling is definitely there. But it’s definitely not the kind of ‘Donzoko’ that means something bad. It’s a fun kind of ‘Donzoko’. What are you talking about?
今回は盛岡市内丸にあるお店「モンタン」にお邪魔しました。
盛岡で半世紀以上愛され続けるスープスパゲッティを堪能。
70年ぶりに開店した「どん底酒場」のメニューにも注目です。
#ポン酒場 #モンタン #盛岡 #カフェバー #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
モンタン
[住所] 岩手県盛岡市内丸6-2
[電話] 019-654-0857
[Instagram]https://www.instagram.com/montan_2021/
[営業]
モンタン 10:30～20:00
どん底酒場 20:00～23:00
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[地図] https://maps.app.goo.gl/dn2cH6r4eeTbMov38
▼今回いただいたお料理（※撮影時の情報です）
◯モンカク 650円
◯ア・ラ・モンタン 950円 ※20時以降は提供していません
◯ヘネシーハイボール（フレンチハイボール） 800円
◯南部ディップ 600円
◯オイルサーディン 香草パン粉焼き 800円
◯おとなのフレンチトースト 禁断のバニアライス乗せ 1,100円
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https://morioka-journey.com/ponsakaba/
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