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Yukiko Hakozaki

Registered dietitian

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As a food coordinator, she specializes in work that makes the most of her sensibility, and has been proposing product plans and menus for side dishes, sweets shops, cafes, etc. So far, she has contributed to the development of many hit products by proposing more than 1000 items.
In addition, by acquiring a registered dietitian qualification and truly understanding that “food makes a human body,” she became more interested in food safety, healthy products, and environmentally friendly food.

While various information is overflowing these days, she sends reliable information in an easy-to-understand manner while utilizing her knowledge and sensibility.

Japan’s first (and the world’s first) Reimen specialty restaurant

In June 2020, Japan’s first (and the world’s first) second Reimen specialty restaurant opened just a five-minute walk from the front exit of Jiyugaoka Station (the first opened in Shibuya in August 2017). Currently, the standard menu consists of seven types of Reimen and six types of hot noodles.
“Reimen are often thought of as a way to finish off grilled meat dishes (or yakiniku), but we wanted to create a restaurant where Reimen is the main attraction,” said Yoshiyuki Choshi, producer and president of the store.

Mr. Yoshiyuki Choshi, producer and president of “Tokyo Reimen”

Mr. Choshi is also a representative of a video and web production company in Morioka City, Iwate Prefecture, but when he was in junior high school, his dream was to become a chef.

His interest in food never waned, and in 2004, he started growing brown rice without pesticides. Later, he went to Sendai to learn macrobiotic cooking to bring out the best in vegetables.

As he continued to think about how to make the most of the goodness of the ingredients, he was inspired to make Morioka Reimen, which was his favorite soul food. Also, he had a desire to spread such local ingredients to the public and to let more people know about Iwate and the appeal of Morioka Reimen.

In order to create a genuine taste that could not be found anywhere else, he was particular about water as key ingredient, and set up his own factory in Iwaizumi-cho, Iwate Prefecture, one of Japan’s 100 most famous water sources, and began making noodles and soup for commercial use without using chemical seasonings.

Counter seats in the restaurant

Table seats

The interior of the restaurant has a simple white and wooden interior with counter seats and table seats, allowing you to relax as if you were in a cafe.

Reimen in a palette of colors

While the noodles and soup for commercial use were getting off the ground, Mr. Choshi was reminded of the potential of Reimen when one of his noodles was used in a French restaurant. Then, he decided to open his own restaurant, saying, “I want to spread Reimen in a new and more fun way. He was so convinced of the potential of Reimen that he decided to open his own restaurant.

Menu board in front of the store (12 types of Reimens are available)

In addition to the standard Morioka Reimen, the store has a menu such as Tokyo Reimen and hot noodles with different soups and toppings. The soup is made from beef broth and vegetable broth. The vegetable broth is made from a base of kombu seaweed and shiitake mushrooms, with stir-fried aromatic vegetables added, and boiled to peak flavor. This time I ordered the vegan “Tomato Basil Reimen” and “Curry Reimen.”

【東京冷麺】Tomato basil Reimen

The restaurant’s sincere pursuit of ingredients, refusing to mix or cheat, is evident in each and every dish, even the dried tomatoes in the Tomato Basil Reimen are homemade. The tomato and basil toppings combined with black olives give this Reimen dish an unique Italian flavor.

【東京冷麺】Curry Reimen

Steamed vegetables such as; pumpkin, zucchini, broccoli, corn, carrots, red bell peppers, and eggplant are used in Curry Reimen. The steaming time for each of the ingredients are changed to convey the true flavor of the ingredients.

“Soikara Vegetable Half Reimen Set” available only at Jiyugaoka Store

You can also enjoy seasonal Reimens in limited quantities.

Tsurushiko to the World

Tsurushiko’s Reimen have been ranked as one of the best Reimen restaurants, as well as one of the top order rankings in Japan’s magazines such as “Otona no Weekend.”

When I asked the owner what has driven him to include a vegan menu, he replied, “Anyway, the truth is that once I mastered the deliciousness of vegetables, I was able to complete a menu that could accommodate vegans. I want to run a restaurant where all customers, regardless of whether they are vegan or non-vegan, can enjoy the same deliciousness together.”

And with the desire to transmit Reimen to the world, they will create Reimen that we can be proud of, as a Japanese food, which can only be found here.

「 Reimen Dining Tsurushiko Jiyugaoka」Basic information

Store name	Reimen Dining Tsurushiko Jiyugaoka
Tel	03-6421-4412
Address	Higuchi Building 1F, 1-23-4 Jiyugaoka, Meguro-ku, Tokyo
Business hours	Lunch 11:30-16:00 (L.O.15:30) Dinner 17:30-21:00 (L.O.20:30)
Holiday	Monday
Budget	1,000 - 1,999 yen
Payment method	Cash, credit cards (VISA, MASTER, DINERS, JCB, AMEX), Amazon Pay
Parking Lot	N/A
Language
Advance reservation
Cooking description	Available
Note
Store HP