This restaurant, direct managed by a miso shop, will surprise you with the koji while you enjoy the miso.
The koji miso is naturally brewed and aged for two years. The climate of northern Iwate is cool even in the summer, which affects the fermentation of the miso, resulting in a mellow miso. The sweetness and flavor of the fragrant koji mold fills your mouth, and is distinct from miso from warmer climates. You can enjoy koji and miso meal that you would never have the opportunity to experience elsewhere.
The most popular dish is the Misochaya Miso Ramen. It is made with flavorful sweet koji miso and has a subtle taste that will bring you back for more. Other excellent items include amazake made with fresh koji and miso yaki-onigiri (grilled rice balls).
