"MUKU-Tsugane" moved from Kofu to Tsugane in Hokuto City in September 2024.RamenI visited the restaurant to eat, but this time I went to enjoy the evening at the "Donkuisumidokoro" restaurant.

The house is over 100 years old and blends in perfectly with the surroundings, as if it is embraced by the nature of Tsugane. Behind the heavy door is a tasteful space decorated with antique furniture and lighting.

"MUKU-Tsugane" has undergone a wonderful renovation with the desire to "revitalize as many of these wonderful, disappearing traditional houses as possible in a better form and pass them on to the future."
"We paid respect to the ancient items inherited from our ancestors and gave them new roles and life to brighten up the space," says store owner Shimizu Toshihiko.

In a wonderful space free from the hustle and bustle of everyday life, you can forget about time and indulge in delicious drinks and snacks. It's rare to experience such luxury.
There is an a la carte menu, but for those who want to try a little bit of everything while drinking, we highly recommend the "omakase" menu. Today we will introduce some of the dishes!

First, there are three types of appetizers, each carefully designed and finished to the nines, that will make you cheer.
The spicy bamboo shoots are mixed with pears and pistachios in a Shiraae sauce with mascarpone and tofu. You can eat it like a dessert! The soft flesh of the parboiled and chilled red snapper is firmed by the salted kelp, enhancing its umami. The salt sauce of the ramen is the key to its flavour, and so the ramen is a collection of excellent dishes derived from ramen.

The Yatsugatake spring trout is served in a mi-cuit with sour cream, early red peppers, and a tartar sauce made with mayonnaise. Japanese cuisine requires a lot of work and preparation. However, based on this Japanese way of thinking, MUKU-Tsugane incorporates Western elements and focuses on surprises, discoveries, and excitement that go beyond just being delicious.

There is also roast beef made with Koshu beef, a brand of beef that Yamanashi Prefecture is proud of. The smooth texture that melts in your mouth will have you coming back for more.

For the final dish, there's nothing quite like ramen. Their motto is "extremely simple," as they value the purity of ramen. Their natural ramen, which uses no additives, is the result of painstaking handcrafting.

"SHOYU" is made with Fujizakura pork char siu, topped with bamboo shoots, spring onions, and nori seaweed. The crisp, homemade noodles, Koshu chicken stock, and mellow, sweet soy sauce that has been aged for over two years using traditional methods stand out.
"When I create things in a place with such a long history, I always ask myself whether I am making something that is worthy of the name," says Shimizu. It is this attitude of continuing to tackle such difficult things sincerely that captivates the hearts of visitors.