Morioka Reimen

Well knownIn most guidebooks for this region — but rarely with the practical detail.

Recherche et rédaction Hinato

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Photo: Satoshi KINOKUNI / Wikimedia Commons (CC BY 2.0) · original

Morioka Reimen is one of Morioka's 'Three Great Noodles' — cold buckwheat noodles in icy beef broth, topped with kimchi, cucumber, boiled egg, and sliced beef. The noodles have legendary chewiness thanks to added potato starch, giving them a bouncy, almost elastic texture. The dish was created by Korean immigrants in post-war Morioka and has since become the city's signature summer dish, though it's eaten year-round. The noodles arrive in a stainless steel bowl filled with clear, cold beef broth and ice cubes. The kimchi adds spicy-sour contrast to the mild broth. Diners can add vinegar and spicy mustard (karashi) to taste. The texture of the noodles is what distinguishes Morioka reimen — they're firm, chewy, and resist breaking, creating a satisfying bite. The broth is light and refreshing, designed to cool you down rather than fill you up.

Informations essentielles

Horaires d'ouverture

Pyonpyansa main store: 11:00 AM – 9:00 PM (last order 8:30 PM) | Multiple Morioka locations with similar hours

Fermé: Closed irregularly — check Pyonpyansa website before visiting | Generally open most days

Tarif d'entrée

No entry fee | Reimen: ¥850–¥1,200 depending on size | Yakiniku + reimen set available at slightly higher price

Meilleure saison

Year-round (traditionally a summer dish but eaten all 12 months in Morioka) | Summer for the authentic cooling effect of icy broth | Winter for the contrasting warmth of indoor dining with ice-cold noodles

Durée de visite

30–45 minutes for a reimen meal | Combine with wanko soba and Sanmachi exploration for a full Morioka noodle day

Comment s'y rendre

Informations d'accès

Pyonpyansa Main Store: Morioka. Near Morioka Station. Closed irregularly. Reimen ¥850–1,200 depending on size.

Guide d'initié

Order the regular size first — large (大盛り) is genuinely huge and the noodles are filling despite their light appearance. The kimchi is house-made and spicy; ask for less (kimchi sukuname) if you have low spice tolerance. Add extra vinegar to the broth for a more sour profile — it brightens the flavor. The karashi (hot mustard) is potent; start with a tiny amount. Locals often order reimen with yakiniku (grilled meat) as a set meal. Pyonpyansa has multiple locations in Morioka; the main store near the station is the flagship. Expect waits during lunch (12:00–13:00) and dinner (18:00–19:30). Reimen is traditionally a summer dish, but Morioka residents eat it year-round — winter reimen contrasts hot indoor heating with icy noodles. The buckwheat-potato starch hybrid noodles are difficult to replicate outside specialist shops; the texture is Morioka reimen's defining characteristic. If you prefer less chewy noodles, ask for yawarakame (softer), though this defeats the dish's signature trait.

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