【とにかくうどん】秋田グルメ9選｜ひとくちで感動！ひとり旅で絶品食べ歩き（字幕あり）

【とにかくうどん】秋田グルメ9選｜ひとくちで感動！ひとり旅で絶品食べ歩き（字幕あり）

Hello, this is Nogisuke. In this video, I’ll introduce some great food I had in Akita. Starting with Inaniwa udon,
I’ll share delicious dishes I enjoyed locally— Each place will be introduced in 1 to 2 minutes,
so please enjoy until the end. As soon as I arrived in Akita,
I headed straight to a long-established Inaniwa udon shop. Their method is a family secret,
with 160 years of history like a martial arts legacy. First, I was amazed by how beautiful it looked,
then even more amazed after tasting it. The texture was incredibly smooth,
yet pleasantly chewy when bitten. The dipping sauce had a strong soy sauce flavor,
but it was well-balanced with the dashi—so delicious. Not many people know this,
but Sanuki udon is also famous for its smooth texture. When I checked later,
even the description of this shop emphasized the smoothness. Though the methods differ,
Inaniwa udon and Sanuki udon aim for the same goal. It really moved me. Also, the tempura was amazing—
crispy batter with just the right thinness. Perfectly seasoned,
you could tell it was prepared with great care. It was so good,
I finished it all in an instant. Even the neatly arranged toothpicks and the staff’s hospitality
showed this was a truly well-established place. While wandering near Akita Station,
I spotted a sign for tonkatsu and “phantom pork.” About 30 minutes after ordering,
a beautifully cooked low-temperature fillet cutlet arrived. TOKYO X is a pork brand developed in Tokyo,
known for having over 5% marbling even in the lean meat. Even though I’m not usually a fan of fillet cuts,
I found this one delicious. I could eat plain white rice with just the fillet. The coating was minimally thin,
letting the flavor of the meat shine. Since I love fatty meat,
I was also curious about the loin cut. Though it was definitely tasty,
the price was a bit high—
so I’d recommend it to pork lovers with time and budget. Another thing I wanted to eat in Akita was Hinai-jidori chicken. Honestly, the oyakodon here was just average for the price,
but… The soba that came with it was so good,
I felt like that was the real star of the set. The soba was delivered directly from Hicosa,
a soba shop in Ugo Town, Akita. It had a nice chew and great aroma. But most of all, the broth was delicious. Rather than being salty, it was rich in umami,
a different kind of deliciousness compared to Osaka dashi. Hmm… maybe a soba trip to Ugo Town next time? When it comes to fish in Akita, it’s gotta be hatahata. I tried hatahata tempura at this place,
and was blown away by the light, crisp texture. It was so crispy I could eat not just the meat,
but also the spine and head. I finished it in no time. The shumai also had iburigakko (smoked pickles) in them,
giving it a fun texture. And here too — Inaniwa udon. So good. The large piece of fried tofu and thick noodles
still went down so easily. Why is Inaniwa udon this delicious? Speaking of udon —
even the vending machine udon was great. I found a vending machine at a roadside station
that sold both udon and soba. The noodles were thin and flat —
it felt like New Year and summer vacation came at once for me. The broth was tasty, the portion was big,
and at only 350 yen, it was an absolute bargain. Apparently, this vending machine is quite well-known,
and they even sell merchandise. Now, this isn’t food-related,
but I’d like to introduce the Namahage Museum on the Oga Peninsula. It’s a museum where you can learn about
the history and folklore of Namahage. Right next door at the Oga Shinzan Folklore Museum,
you can actually witness a Namahage performance. To be specific, the Namahage comes into a home, has a conversation with the head of the household—
(a Namahage-style Q&A) and then leaves—
you get to see the whole traditional sequence. All I had known was that Namahage
came to scare people— but in reality, they are visiting deities
who bring prayers for good health and abundant harvests. Back to food now—
this time, I went to a sushi restaurant in Akita City. Every item was delicious,
and the vinegared rice had a gentle flavor. As expected, fish from northern Japan is amazing. And I got to eat all that for only about 2,500 yen. If it were near my house,
I’d be going there every week. The atmosphere was just right,
I even considered coming back the next day. I’ve been mostly showing restaurant food,
but the hotel breakfast was fantastic too. There was Inaniwa udon,
and a hot pot with bite-sized Kiritanpo called “Damako Nabe.” You could also find Iburi-gakko and other Akita specialties lined up. Being able to enjoy local specialties every day
is really one of the best parts of traveling. This was delicious too. From Akita City,
I drove to Kakunodate, famous for its samurai residences. There, I found two great spots
that I’d love to introduce. The first was a soba restaurant. I tried two varieties—Aizu Zairai and Takane Ruby soba side by side. Both had wonderful aroma
and a firm, chewy texture. Absolutely delicious. It was also more filling than it looked,
and left me very satisfied. Though, I must admit—
my palate wasn’t refined enough to tell the difference between the two. The second place was a Mont Blanc dessert shop. At this specialty store, the Mont Blanc paste is piped fresh to order right in front of you. And it was incredibly good. The texture was so light it melted in my mouth—
it felt like a completely different dessert from the Mont Blanc I usually eat. And the pudding inside was so soft it practically dissolved on the tongue. If you love sweets or Mont Blanc,
this is a must-try. On the day I was leaving Akita,
I couldn’t stop thinking about that Inaniwa udon I had on the first day,
so I went to a different branch. This time, I ordered a large size
with sesame miso dipping sauce. The noodles were ice-cold,
with a silky smooth texture and perfect chew. Honestly, it was so delicious I could’ve kept eating forever. Even though it was a large serving,
I finished it in no time. I really wish they’d open a branch in Osaka! This trip to Akita was definitely all about the udon— but the hatahata fish and soba were amazing too,
and the guesthouse I stayed in was fantastic. Next time I crave Inaniwa udon,
I’ll definitely come back. It was a great trip.

秋田旅行を考えている方、秋田グルメを知りたい方必見！

稲庭うどんやハタハタの天ぷら、角館の手打ちそばやモンブランなど、秋田県内のおすすめグルメをひとり旅でめぐってきました。

📍紹介チャプター：
00:00 オープニング
00:16 稲庭うどん（佐藤養助）
01:16 TOKYO X 特上ヒレかつ定食（とんかつ いし川）
01:58 究極親子丼と西馬音内そばセット（秋田比内地鶏や）
02:29 ハタハタ天ぷらと手造り海老しゅうまい（無限堂）
03:03 自動販売機のうどん（道の駅 秋田港）
03:34 なまはげ館
04:12 あっぱれ極上盛り（あっぱれ寿司）
04:37 朝食ビュッフェ（ドーミーイン秋田）
04:58 十割そば 二種食べ比べ（そばきり長助）
05:31 絞りたてモンブラン（REGAL RITZ）
05:57 再び稲庭うどん（佐藤養助）