Morioka Reimen

Morioka Reimen is Morioka, Iwate's signature cold noodle dish. It began in 1954 when Aoki Teruto (Korean name Yang Yong-chol), a restaurateur from Hamhung in what is now North Korea, opened a small eatery called Shokudoen in Morioka and adapted his hometown Hamhung-style cold noodles to Japanese tastes. Today it is one of Morioka's "Three Great Noodles" alongside jajamen and wanko soba.

Highlights

The signature feature is the noodle itself: distinctively springy, semi-translucent, and firm, made from wheat flour combined with potato starch. The original Hamhung recipe used buckwheat, but Aoki switched to a wheat base to produce the white, glassy strands seen today. The broth is a clear yet deeply savory cold soup simmered from beef bones and chicken carcasses. Heat is adjustable: kimchi is served on the side (betsu-kara style), so you decide the spiciness. Typical toppings include kimchi, boiled egg, chashu pork, cucumber, and a slice of seasonal fruit (watermelon, pear, or apple), balancing sweet, spicy, sour, and savory in a single bowl.

Seasonal Notes

Being a chilled dish, it is especially popular in hot summer, but most yakiniku restaurants serve it year round. The fruit topping changes with the season: watermelon in summer, pear or apple in autumn and winter. Ordering it in cold weather inside a warm restaurant is a connoisseur move. Locals often enjoy it as the finishing bowl after a yakiniku meal.

Access and Basics

Popular restaurants cluster around JR Morioka Station, reachable on foot or by bus within the city. Morioka is about 2 hours 10 minutes from Tokyo on the Tohoku Shinkansen. Well-known spots include Shokudoen (said to be the birthplace), the popular yakiniku-and-reimen chain Pyonpyonsya near the station, and Seiroukaku, also near the station and open late, which is convenient for travelers. A bowl generally costs around 1,000 yen (varies by shop and season).

Practical Travel Notes

Because reimen is usually served at yakiniku restaurants, pairing it with grilled meat is the classic approach. Ordered on its own it is quick to eat, so it makes a good stop near the station while waiting for a train. Popular shops get crowded on summer weekends and at dinner time, so shifting your visit off-peak reduces the wait. To sample all of Morioka's "Three Great Noodles" (reimen, jajamen, wanko soba), the restaurants are concentrated near Morioka Station, making a one-day food walk easy. Budget roughly 1,000 yen for a single bowl, or a few thousand yen for a yakiniku set.

One Piece of Advice

First-timers should start with medium heat. The watermelon-and-kimchi combination looks surprising but the sweet-and-spicy balance is genuinely addictive. At shops where heat is added separately, order it mild and adjust to taste using the kimchi to avoid overdoing it.

📚 Sources

This article was compiled by our editorial team based on public information from the city of Morioka and the Morioka Tourism and Convention Association, public information from popular shops such as Shokudoen, Pyonpyonsha, and Seirokaku, and general information about the Morioka three great noodles. The business hours and closing days of each shop, the price of a bowl of reimen, and how crowded it is may change. Before you set out, please check the latest details on the official information of each shop and the tourist information of Morioka.

Visitor Checklist

• Estimated time needed: a single dish can be enjoyed in a short time; a little longer if paired with grilled meat
• What to bring and prepare: many shops serve it alongside grilled meat, and some let you adjust the spice with separately served kimchi. Prepare cash or electronic payment for the meal
• Suggested route: enjoy reimen around Morioka Station, then sample the three great Morioka noodles together with jajamen and wanko soba
• To avoid crowds: popular shops get busy on summer weekends and at dinnertime, so shifting your timing reduces the wait
• How to enjoy the flavor: first-timers can start with medium spice, adjusting the sweet-and-spicy balance of fruit and kimchi to taste with the separate kimchi