Murasaki

Our motto is "natural" and "tezukuri", which have not changed since the store opened. Around the middle point between the station and the samurai residence ... It's a little difficult to understand, but please ask the townspeople. It should be easy to tell. Not to mention "Kiritanpo Nabe", "Hinai Jidori" and "Inaniwa Udon" that come to mind when you hear Akita's local cuisine, spring wild plants that can only be tasted at that time, rock oysters in summer, river fish, mushrooms in autumn, and hata in winter. We are waiting for you to prepare seasonal flavors of Akita and local sake.

A gem in which handmade and hand-baked "Tanpo" and homemade "Hinai Jidori Dashi" are intertwined all year round

Akita's representative local dish "Kiritanpo". This is Murasaki's most popular menu. Murasaki's "Tanpo" is homemade, handmade, and hand-baked all year round. Carefully baked koge is also the secret to its deliciousness. The soy sauce-scented soup soaks into the Hinai chicken broth that has been carefully pulled out over 3 days. You can enjoy it all year round without reservation

Local sake is exceptional while chewing on the umami of Hinai local chicken

"Kiritanpo Nabe" Oyakodon made with rice cooked in soup, grilled with a little Japanese-style omelet rice and roasted salt, and with a modest sweetness and the flavor of the soup stock. Needless to say, the compatibility between Hinai chicken and Akita's local sake is perfect!

Naturally fermented "Narekomachi"

"Izushi" and "Nare Zushi" started as preserved foods. It is naturally aged for over a month only by lactic acid fermentation of rice and jiuqu. The ingredients are fish and vegetables that go well with the fish. And only rice, jiuqu and salt, the umami and sweetness of the finished product and the sourness of the jakkan are all natural products. In Murasaki, it is called "Narekomachi" from "Narezushi" pickled in "Akitakomachi rice". The fish to be pickled also changes depending on the season, such as sandfish, sweetfish, trout, and herring.

Please come and enjoy the seasonal ingredients of the mountains, seafood, and rich seasonal ingredients that Akita's nature and people have nurtured.

Pamphlet (PDF)