Kofu, Yamanashi, Japan｜洋麵屋 楽

I used to come here when I was in high school, and visited for the first time in 20 years and had squid and plum. It's refreshing and delicious even on a hot day. It was very nice to have plenty of seaweed. Everyone in the shop was kind, and the frequency and atmosphere of the voices were very warm, and I was able to have a pleasant lunch. There is also a small terrace seat, so you can feel good even if you eat there.

Mentaiko squid pasta is just delicious! An addictive taste. The luxurious pasta is made with Kanefuku's mentaiko and plenty of butter, and the soft texture of the squid, seaweed, and perilla leaves creates an indescribably exquisite balance. There are so many toppings to choose from that it's hard to decide, but I'd like you to try the simple classic menu of ``Cod roe squid'' and ``Mentaiko squid'' first. The sea urchin is quite rich, so I think different tastes will vary. Suitable for those who want to eat rich and rich food. We also recommend the garlicky soy sauce-based bacon mushroom pasta. My recommendation is mentaiko squid or cod roe + extra shiso!! By the way, the master is a senior sommelier, so it's nice to be able to drink recommended wine by the glass. It may be difficult to talk to him during lunch or busy times, but if you want to know more about Yamanashi wine, why not muster up the courage and ask?

I had mentaiko, sea urchin, and squid pasta medium size (1350 yen medium size + 150 yen included). The shop is located about 10 minutes on foot from Kofu Station. Located in the center of Kofu, it is a place where you can enjoy walking around the city before or after your meal. I visited on a Sunday around 11:30 p.m. There were two customers ahead of me, but from around 40 minutes on, customers started arriving at once, and by 12:00 p.m., there were people waiting outside. The pasta was rich and the noodles were well boiled and very delicious. I ordered a medium size (about 1.2 times), but the taste was monotonous, so I got a little tired of it in the second half. I thought it would have been better to add a side dish or toppings to change the taste. It felt like a very rich mentaiko pasta, and since the squid was half raw, it didn't interfere with the texture and the taste was good. Everyone ordered mentaiko sea urchin squid (slightly different topping). It was a long-established pasta shop in Kofu, founded in 1986, and had a good atmosphere.