Name: ほむら
Address: 一番町1丁目1-30, 八戸市, 青森県, 0391102, JP
Telephone: 0178-27-2632
Price range: ￥8,000～￥9,999
Rating: 3.75

食べログにはお得なクーポンが盛りだくさん！

八戸・種差海岸 × 日本料理 でクーポンのあるお店を探す

この口コミは、©Loroさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

©LoroTabelog Reviewer Award受賞者口コミ3,365件フォロワー5,656人

4.4

￥10,000～￥14,9991人

料理・味4.5
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

2024/02訪問6回目

4.4

料理・味4.5
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥10,000～￥14,9991人

八戸駅正面に店を構えられる美食処…炭火焼とめし『ほむら』

八戸駅前に店を構えられる小笠原一芸店主が腕を揮われる『炭火焼とめし』を看板に掲げられた『ほむら』さんへと再訪させていただきました｡先ずはマスターズドリームの生ビールで渇いた喉を潤し､ひと呼吸置いたところで供された料理は茹でたての『毛蟹(ｹｶﾞﾆ)』の剥き身(ﾑｷﾐ)と蟹味噌(ｶﾆﾐｿ)を惜しげも無く使った蒸したて熱々の毛蟹(ｹｶﾞﾆ)の玉締めからはじまりました｡毛蟹(ｹｶﾞﾆ)は上だけではなく玉締めの中にもたっぷりと使われておりこの一品で心を鷲掴みされたのは言うまでもありません｡向付は二段構えでひと皿には高級魚の『石投(ｲｼﾅｷﾞ)』に5Ｌサイズの立派な子持ちの活『ボタン海老(ｴﾋﾞ)』ともうひと皿には『蒸し鮑(ﾑｼｱﾜﾋﾞ)』に『鮑(ｱﾜﾋﾞ)の肝(ｷﾓ)』､『煮蛸(ﾆﾀﾞｺ)』に青森県三厩産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』のトロの造りの盛込みの二皿です｡味わいに鮮度感といずれも八戸で手に入る最高の逸品のオンパレードでした｡そしてコース料理の華である八寸には『鰯煮(ｲﾜｼﾆ)』に『唐墨餅(ｶﾗｽﾐﾓﾁ)』､『干し柿(ﾎｼｶﾞｷ)』のクリームチーズ射込み､『蛸(ﾀｺ)』の桜煮(ｻｸﾗﾆ)､青森県産の『フランス鴨(ｶﾓ)』のレバーペースト､菜花(ﾅﾊﾞﾅ)､『寒鰤(ｶﾝﾌﾞﾘ)の幽庵焼(ﾕｳｱﾝﾔｷ)､『車海老(ｸﾙﾏｴﾋﾞ)』の素揚げ(ｽｱｹﾞ)に山葵菜(ﾜｻﾋﾞﾅ)の酒を呼ぶ旬菜の数々､焼物にはこの時期に『ほむら』さんで御馴染みの一品である三沢産の『北寄貝(ﾎｯｷｶﾞｲ)』を使った石焼料理です｡北寄貝(ﾎｯｷｶﾞｲ)は鰹(ｶﾂｵ)の塩辛(ｼｵｶﾗ)の酒盗(ｼｭﾄｳ)で下味が付けられています｡それを真っ赤っ赤に焼かれた石の上で焼いていただきます｡刺身用の北寄貝(ﾎｯｻｷｶﾞｲ)ゆえ軽く焼霜(ﾔｷｼﾓ)程度味わうのがポイント｡油物には『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』の蓮根(ﾚﾝｺﾝ)挿み揚げと青唐(ｱｵﾄｳ)を生海苔餡(ﾅﾏﾉﾘｱﾝ)で味わい煮物代わりには青森県産の『フランス鴨(ｶﾓ)』を使った鴨鍋(ｶﾓﾅﾍﾞ)を味わい〆の食事は土鍋で炊かれた『桜鱒(ｻｸﾗﾏｽ)』の炊込みごはん｡炭火で香ばしく焼かれた桜鱒(ｻｸﾗﾏｽ)の味噌幽庵焼(ﾐｿﾕｳｱﾝﾔｷ)の美味しいこと｡自家製の漬物とともに味わい水菓子には苺(ｲﾁｺﾞ)のアイスクリーム｡『ほむら』さんの料理､今回も美味しくいただきました｡余談ではありますが現在の様に定期的に八戸を訪れ食べ歩きをするようになったきっかけは20年前に『ほむら』さんとの出逢いがはじまりでありました。

3

毛蟹の玉蒸しに毛蟹の剥き身と蟹みそ

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3

高級魚の石投に子持ちの活ボタン海老の造り

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3

子持ちの活ボタン海老の造り

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2

鮮度抜群の活ボタン海老

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2

蒸し鮑

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1

煮蛸に鮑の肝

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1

三厩産の天然本鮪のトロに鮑の肝に煮蛸

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1

三厩産の天然本鮪のトロに煮鮑に鮑の肝

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1

八寸

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1

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1

八寸

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1

北寄貝の石焼

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0

北寄貝の石焼

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1

北寄貝の石焼

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1

北寄貝の石焼

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1

鮟鱇の肝の蓮根の挿み揚げ生海苔餡

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1

鮟鱇の肝の蓮根の挿み揚げ生海苔餡

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1

青森県産フランス鴨の鴨鍋

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1

青森県産フランス鴨の鴨鍋

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0

唐辛子をかけて

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1

桜鱒の炊込みごはん

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1

桜鱒の炊込みごはん

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1

漬物

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0

桜鱒の炊込みごはんのおこげ

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1

イチゴのアイスクリーム

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0

イチゴのアイスクリーム

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1

焙じ茶

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0

毛蟹の玉蒸しに毛蟹の剥き身と蟹みそ

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0

石投に子持ちの活ボタン海老の造り

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0

天然本鮪のトロに鮑の肝に煮蛸に煮鮑

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0

八寸

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0

八寸

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0

石焼

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0

北寄貝の石焼

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0

鮟鱇の肝の蓮根の挿み揚げ生海苔餡

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0

青森県産フランス鴨の鴨鍋

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0

青森県産フランス鴨の鴨鍋

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0

唐辛子を掛けて

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0

桜鱒の炊込みごはんおこげ

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0

漬物

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0

イチゴのアイスクリーム

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0

焙じ茶

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0

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0

毛蟹の玉蒸しに毛蟹の剥き身と蟹みそ

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0

澤屋まつもと守破離山田錦純米大吟醸

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0

石投に子持ちの活ボタン海老の造り

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0

天然本鮪のトロに鮑の肝に煮蛸に煮鮑

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0

天然本鮪のトロに鮑の肝に煮蛸に煮鮑と石投に子持ちの活ボタン海老の造り

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0

澤屋まつもと守破離山田錦純米大吟醸

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0

石投に子持ちの活ボタン海老の造りと天然本鮪のトロに鮑の肝に煮蛸に煮鮑

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0

澤屋まつもと守破離山田錦純米大吟醸

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0

天然本鮪のトロに鮑の肝に煮蛸に煮鮑

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0

萩の鶴別仕込純米吟醸こたつ猫

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0

八寸

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0

萩の鶴別仕込純米吟醸こたつ猫

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0

八寸

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0

萩の鶴別仕込純米吟醸こたつ猫

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0

石焼

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0

北寄貝の石焼

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0

喜久酔特別純米

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0

北寄貝の石焼

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0

喜久酔特別純米

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1

北寄貝の石焼

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0

喜久酔特別純米

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0

鮟鱇の肝の蓮根の挿み揚げ生海苔餡

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0

ハイボール①

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0

青森県産フランス鴨の鴨鍋

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0

青森県産フランス鴨の鴨鍋

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0

ハイボール②

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0

唐辛子をかけて

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0

桜鱒の炊込みごはん

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0

漬物

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0

桜鱒の炊込みごはんおこげ

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1

イチゴのアイスクリーム

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0

焙じ茶

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1

ほむら外観

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0

八戸えんぶり

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2023/12訪問5回目

4.4

料理・味4.5
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥10,000～￥14,9991人

やっぱり美味しい小笠原店主の料理…炭火焼とめし『ほむら』

平日の火曜日でしたが夜は盛岡を離れ八戸へ｡目指すは八戸駅前という好立地に店を構えられる炭火焼とめし『ほむら』さんです｡考えてみれば自分の八戸での食べ歩きは20年前にこの店との出会いからはじまったのでありました｡辻調卒業後､京都や大阪の割烹で研鑽を積まれた小笠原店主が都内や仙台で料理長を務められていた腕前は伊達ぢゃありません｡カウンターに席を取らせていただき先ずはギン冷えのYEBISUのマイスター生ビールと揚げたて熱々の『鼈(ｽｯﾎﾟﾝ)』の唐揚げに海老芋(ｴﾋﾞｲﾓ)と青唐(ｱｵﾄｳ)の素揚げの先付からスタート｡向付には大間産の天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロに高知産の釣りものの『縞鯵(ｼﾏｱｼﾞ)』と鮮度抜群の『白ボタン海老(ｴﾋﾞ)』に深浦産の『黒鮑(ｸﾛｱﾜﾋﾞ)』の二段構え｡大間産の『本鮪(ﾎﾝﾏｸﾞﾛ)』に養殖もの10倍の値もする釣りものの『縞鯵(ｼﾏｱｼﾞ)』に身がぷりっぷりの『白ボタン海老(ｴﾋﾞ)』といづれも甲乙付け難い美味しさでしたがやはり深浦産の『黒鮑(ｸﾛｱﾜﾋﾞ)』の肉厚の弾力と咀嚼感と旨味が抜きん出でていたように思います｡更には滅多に口にすることが出来ぬ『シオナガス鯨(ｸｼﾞﾗ)』のユッケと続きました｡ニタリ鯨(ｸｼﾞﾗ)やイワシ鯨(ｸｼﾞﾗ)とは美味しさが全く別格｡癖もなく本当に美味しい鯨(ｸｼﾞﾗ)でした｡卸し生姜(ｵﾛｼｼｮｳｶﾞ)やにんにくを添えるのではなく卸したての本山葵(ﾎﾝﾜｻﾋﾞ)を添える辺りからも鮮度に自信を持たれられていることが垣間見れるかと｡そしてコースの華でもある八寸代わりの旬菜盛合せには『数の子(ｶｽﾞﾉｺ)』に柔らかさの中にも絶妙な咀嚼感を残した『蛸(ﾀｺ)』に焼きたての磯辺焼風の『唐墨餅(ｶﾗｽﾐﾓﾁ)』､青森産まれのバルバリー種のフランス鴨『銀の鴨(ｷﾞﾝﾉｶﾓ)』の高価で稀少なレバーペースト､赤蕪(ｱｶｶﾌﾞ)に挟まれた『鮃(ﾋﾗﾒ)』の博多押し(ﾊｶﾀｵｼ)に猪口(ﾁｮｺ)の中には『くもこ』≒ 真鱈(ﾏﾀﾞﾗ)の『白子(ｼﾗｺ)』という日本酒を呼ぶ酒肴の数々｡ひと足早い正月料理をいただいている気分｡焼物には『寒鰤(ｶﾝﾌﾞﾘ)』の幽庵焼(ﾕｳｱﾝﾔｷ)に『銀の鴨(ｷﾞﾝﾉｶﾓ)』のモモ肉を塩麹(ｼｵｺｳｼﾞ)に漬込み柔らかくしてから炭火で焼いた『鴨焼(ｶﾓﾔｷ)』の松葉串(ﾏﾂﾊﾞｸﾞｼ)｡強肴にはその『銀の鴨(ｷﾞﾝﾉｶﾓ)』を使った『鴨(ｶﾓ)すき』です｡鴨(ｶﾓ)の三角(ｻﾝｶｸ)にせせり､胸肉(ﾑﾈﾆｸ)に冬菇椎茸(ﾄﾞﾝｺｼｲﾀｹ)に粟麩(ｱﾜﾌ)に生揚(ﾅﾏｱｹﾞ)に根付きの芹(ｾﾘ)を南部鉄器のすき焼鍋で焼き溶き卵で味わいました｡〆の食事は出来上がったばかりの『唐墨(ｶﾗｽﾐ)』と銀杏(ｷﾞﾝﾅﾝ)の炊込みごはん､安納芋(ｱﾝﾉｳｲﾓ)のアイスクリームと焙じ茶(ﾎｳｼﾞﾁｬ)で〆られました｡やっぱり美味しいですね｡珍しく14㌢も雪が降り積もったという八戸で美味しい料理をいただき感無量｡上りの最終の新幹線の8号車を貸切状態のひとり占めにして無事に盛岡へと戻ってまいりました｡

2

スッポンの唐揚げと海老芋と青唐の素揚げ

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2

大間産の天然本鮪と高知産の縞鯵の造り

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2

白ボタン海老と黒鮑の造り

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1

大間産の天然本鮪と高知産の縞鯵の造りと白ボタン海老と黒鮑の造り

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1

白ボタン海老と黒鮑の造りと大間産の天然本鮪と高知産の縞鯵の造り

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1

大間産の天然本鮪

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1

白ボタン海老

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1

深浦産黒鮑

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1

鮮度の抜群

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1

シオナガス鯨のユッケ

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1

シオナガス鯨のユッケ

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1

シオナガス鯨のユッケ

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1

数の子､蛸､磯辺焼風の唐墨餅､銀の鴨のレバーペースト､赤蕪と鮃の博多押し､くもこの白子

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1

磯辺巻風の唐墨餅

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1

フランス鴨銀の鴨のレバーペースト

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1

赤蕪と鮃の博多押し

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1

螺貝の旨煮

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1

柿のクリームチーズ射込み

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1

くもこ

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1

寒鰤の幽庵焼に『銀の鴨のモモ肉の塩麹炭火鴨焼の松葉串

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1

銀の鴨のモモ肉塩麹漬の炭火焼串

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1

鴨の三角にせせり､胸肉に冬菇椎茸に粟麩に生揚に根付きの芹

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1

卵

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1

鴨の三角にせせり､胸肉に冬菇椎茸に粟麩に生揚に根付きの芹

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1

芹と鴨の胸肉

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1

鴨すき

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1

鴨の三角にせせり､胸肉に冬菇椎茸に粟麩に生揚に根付きの芹

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1

唐墨と銀杏の炊込みごはん､

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1

唐墨と銀杏の炊込みごはん､

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1

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1

スッポンの唐揚げと海老芋と青唐の素揚げ

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1

大間産の天然本鮪と高知産の縞鯵の造り

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1

白ボタン海老と黒鮑の造り

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1

シオナガス鯨のユッケ

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1

数の子､蛸､磯辺焼風の唐墨餅､銀の鴨のレバーペースト､赤蕪と鮃の博多押し､くもこの白子

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1

寒鰤の幽庵焼に『銀の鴨のモモ肉の塩麹炭火鴨焼の松葉串

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1

YEBISUのマイスター生ビール

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1

風の森露葉風 507

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1

風の森露葉風 507

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1

綿屋冬錦純米酒

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1

綿屋冬錦純米酒

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1

生酛のどぶ

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1

生酛のどぶ

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1

炭火焼とめしほむら外観

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1

八戸駅

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1

8号車を貸切

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1

オミヤの唐墨と銀杏の炊込みごはんのおむすび

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2023/12訪問4回目

4.4

料理・味4.5
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥10,000～￥14,9991人

八戸の玄関口に店を構えられる…炭火焼とめし『ほむら』

東北新幹線で盛岡駅より八戸駅までは最速のはやぶさ号で27分､各駅停車の新幹線で三駅36分という距離感｡ＪＲ八戸駅のほぼ真正面に店を構えられる『炭火焼とめし』を看板に掲げられる『ほむら』さんにとても久しぶりに寄せていただきました｡店主の小笠原一芸さんは辻調卒業後に洛中や大阪の割烹で研鑽を積まれた後に地元である八戸へと戻られた八戸の日本料理界のエース的存在の方｡當日はカウンターの末席に席を取らせていただき師走のお任せコースの料理に舌鼓を打たせていただきました｡先ずはYEBISUのプレミアム生ビールで渇いた喉を潤し料理は下北産の『蝦夷(ｴｿﾞ)あわび』の身と鮑(ｱﾜﾋﾞ)の肝(ｷﾓ)､八戸産の稀少な『柳蛸(ﾔﾅｷﾞﾀﾞｺ)』､菊花(ｷｯｶ)に山のキャビアとも称されるとんぶりの柑橘(ｶﾝｷﾂ)ジュレ掛けの先付からスタート｡やはり下北産の鮑(ｱﾜﾋﾞ)は身厚で噛み込んだ歯を押し返すような弾力と咀嚼感が堪りません｡そして蒸したて熱々の大好物の『鼈(ｽｯﾎﾟﾝ)』の玉締めと続きました｡玉締めの中にはすっぽん(鼈)のエンペラーから身､卵に至るまで使われており思わず笑みがこぼれます｡身体の内側から温めてくれる玉締めは寒い冬場にはうれしい一品｡向付には北海道産の大きな『ボタン海老(ｴﾋﾞ)』に下北産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』のトロ､『九絵(ｸｴ)』に浅締めの『〆鯖(ｼﾒｻﾊﾞ)』｡ボタン海老(ｴﾋﾞ)はミソの入りの量が本州のソレとは別物であり活けで入ってくるというだけあり味も鮮度も別格｡本鮪(ﾎﾝﾏｸﾞﾛ)のトロも感動的な美味しさ｡九絵(ｸｴ)の鮮度も〆過ぎではない鯖(ｻﾊﾞ)も申し分なし｡八寸代わりの旬菜盛合せには『赤海鼠(ｱｶﾅﾏｺ)』の酢物に『螺貝(ﾂﾌﾞｶﾞｲ)』､『海老芋(ｴﾋﾞｲﾓ)』の素揚げに『本柳葉魚(ﾎﾝｼｼｬﾓ)』の春巻(ﾊﾙﾏｷ)､薫香を付けた『〆鯖(ｼﾒｻﾊﾞ)』とクリームチーズの手鞠(ﾃﾏﾘ)､赤蕪(ｱｶｶﾌﾞ)で『九絵(ｸｴ)』を挿んだ九絵蕪(ｸｴｶﾌﾞﾗ)の博多押しに『柿(ｶｷ)』の胡麻和え(ｺﾞﾏｱｴ)｡焼物は石焼料理で12月1日から解禁となった三沢の『北寄貝(ﾎｯｷｶﾞｲ)』をカンカンに焼いた石で焼いていただきます｡北寄貝(ﾎｯｷｶﾞｲ)には酒盗(ｼｭﾄｳ)で下味が付けられており酒を呼ぶ味わい｡今年の三沢の北寄貝(ﾎｯｷｶﾞｲ)は相当な肉厚であり北海道の黒北寄(ｸﾛﾎｯｷ)に遜色のない美味しさと食べ応え｡炊合せ代わりには青森を代表するブランド黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)『倉石牛(ｸﾗｲｼｷﾞｭｳ)』と茄子(ﾅｽ)を炭火で焼いてタレを絡ませた一皿に油物代わりには松島産の生海苔(ﾅﾏﾉﾘ)の餡を使い真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)の『くもこ』と大葉(ｵｵﾊﾞ)で包み揚げられた『帆立真薯(ﾎﾀﾃｼﾝｼﾞｮｳ)』を味わい〆の食事は宮城県産の『牡蠣(ｶｷ)』の炊込みごはん｡最終の新幹線の時間が迫り留椀と水菓子には届かず｡帰りの新幹線の8号車は貸切って盛岡へ戻ってきた昨夜の軌跡｡

2

蝦夷鮑と鮑の肝､柳蛸､菊花にとんぶりの柑橘ジュレ掛け

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2

蝦夷あわびがたつぷり

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1

八戸産の柳蛸

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1

下北産の蝦夷あわび

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1

すっぽんの玉締め

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1

すっぽんの玉締め

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1

すっぽん

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1

ボタン海老に天然本鮪のトロ､九絵に〆鯖

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1

下北産の天然本鮪のトロ

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1

九絵

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1

〆鯖

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1

ボタン海老

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1

下北産の天然本鮪のトロ

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1

赤海鼠酢に螺貝､海老芋の素揚げ､本柳葉魚の春巻､鯖とクリームチーズの手鞠､赤蕪で九絵を挿んだ九絵蕪に柿の胡麻和え

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1

赤海鼠酢

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1

螺貝

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1

〆鯖にクリームチーズ

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1

海老芋の素揚げ

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1

本柳葉魚の春巻

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1

九絵蕪

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1

柿の胡麻和え

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1

赤海鼠酢

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1

三沢産の北寄貝

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1

北寄貝の石焼

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1

今年の三沢産の北寄貝は肉厚

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1

北寄貝の石焼

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1

北寄貝の石焼

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1

北寄貝の小柱

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1

北寄貝の石焼

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1

倉石牛と茄子の炭火焼

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1

くもこと帆立真薯の包み揚げ生海苔の餡

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1

くもこ揚げ

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1

海老真薯の大葉包み揚げ

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1

牡蠣と野蜀葵の炊込みごはん

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1

牡蠣と野蜀葵の炊込みごはん

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1

蝦夷鮑と鮑の肝､柳蛸､菊花にとんぶりの柑橘ジュレ掛け

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0

すっぽんの玉締め

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0

ボタン海老､天然本鮪のトロ､九絵､〆鯖の造り

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0

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0

焼き石

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0

北寄貝の石焼

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0

倉石牛と茄子の炭火焼

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0

くもこと帆立真薯の包み揚げ生海苔の餡

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0

牡蠣と野蜀葵の炊込みごはん

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0

蝦夷鮑と鮑の肝､柳蛸､菊花にとんぶりの柑橘ジュレ掛け

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0

蝦夷鮑と鮑の肝､柳蛸､菊花にとんぶりの柑橘ジュレ掛け

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0

すっぽんの玉締め

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0

ボタン海老､天然本鮪のトロ､九絵､〆鯖の造り

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0

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0

焼き石

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0

三沢産の北寄貝

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0

北寄貝の石焼

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0

北寄貝の石焼

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0

倉石牛と茄子の炭火焼

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0

くもこと帆立真薯の包み揚げ生海苔の餡

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0

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0

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1

すっぽんの玉締め

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0

大那特別純米

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0

ボタン海老､天然本鮪のトロ､九絵､〆鯖の造り

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1

ボタン海老､天然本鮪のトロ､九絵､〆鯖の造り

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0

大那特別純米

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0

ボタン海老

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0

ボタン海老のミソ

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0

山形正宗酒未来純米吟醸生酒

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0

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0

山形正宗酒未来純米吟醸生酒

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0

焼き石

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0

北寄貝の石焼

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0

三沢産の北寄貝

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0

陸奥八仙特別純米

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0

倉石牛と茄子の炭火焼

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0

陸奥八仙特別純米

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0

くもこと帆立真薯の包み揚げ生海苔の餡

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1

牡蠣と野蜀葵の炊込みごはん

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1

くもこと帆立真薯の包み揚げ生海苔の餡

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1

炭火焼とめしほむら外観

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1

上りの最終新幹線は盛岡止りのはやて号

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0

8号車ひとり占め

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0

オミヤ

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0

オミヤの牡蠣の炊き込みごはん

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0

オミヤの牡蠣の炊き込みごはん

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2022/01訪問3回目

4.3

料理・味4.3
サービス4.8
雰囲気3.6
CP4.2
酒・ドリンク4.5

￥10,000～￥14,9991人

炭火焼とツボを抑えた日本酒と絶品なめし…『ほむら』

東北新幹線ＪＲ八戸駅のほぼ真正面に店を構えられる『炭火焼とめし』を看板に掲げられる『ほむら』さんにとても久しぶりに寄せていただきました｡店主の小笠原一芸さんは辻調卒業後に洛中や大阪の割烹で研鑽を積まれた後に地元である八戸へと戻られた八戸の日本料理界のエース的存在の方｡當日はカウンターの末席に席を取らせていただき睦月のお任せコール料理に舌鼓を打たせていただきました｡先ずはYEBISUのプレミアムな生ビールで渇いた喉を潤し料理は八戸産『蝦夷鮑(ｴｿﾞｱﾜﾋﾞ)』と生の落花生を裏漉しして造られた『落花生豆富(ﾗｯｶｾｲﾄｰﾌ)』の先付(ｻｷﾂﾞｹ)からスタートです｡添えられた鮑(ｱﾜﾋﾞ)の肝(ｷﾓ)ソースと卸したての本山葵(ﾎﾝﾜｻﾋﾞ)が全体の味を引締めると同時に味わいを昇華｡添えられた『鮑(ｱﾜﾋﾞ)』は塩蒸しにされたもので柔らかさの中にもクニュっとした鮑(ｱﾜﾋﾞ)特有の咀嚼感が愉しめるものでした｡スタートからこんな美味しい一品が供されますとテンションは自ずと上がり次の料理への期待感も膨らみます｡そして椀物(ﾜﾝﾓﾉ)には寒い冬には欠かせない『粕汁(ｶｽｼﾞﾙ)』です｡椀種には真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)の『くもこ』に寒締め(ｶﾝｼﾞﾒ)の菠薐草(ﾎｳﾚﾝｿｳ)に頭薯(ｶｼﾗｼﾓ)｡粕汁の円やかな旨味が五臓六腑に染み渡ります｡コース料理の華である八寸(ﾊｯｽﾝ)代わりの旬菜盛合せには燻香を付けられた脂のノリの良い八戸前沖産の『銀鯖(ｷﾞﾝｻﾊﾞ)』に炭火で香ばしく炙られた自家製の『唐墨(ｶﾗｽﾐ)』に熱海蕪(ｱﾂﾐｶﾌﾞ)に射込まれた『羽太(ﾊﾀ)』､『海鼠(ﾅﾏｺ)』と林檎(ﾘﾝｺﾞ)の霙和え(ﾐｿﾞﾚｱｴ)､干し柿(ﾎｼｶﾞｷ)バターの酒を呼ぶ少数精鋭の酒を呼ぶ酒肴の数々｡向付(ﾑｺｳﾂﾞｹ)には八戸産の『幸神目抜(ｺｳｼﾞﾝﾒﾇｹ)』に『水蛸(ﾐｽﾞﾀｺ)』､『ボタン海老(ｴﾋﾞ)』に青森大間産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』のカマトロに『寒鰤(ｶﾝﾌﾞﾘ)』のトロにアカハタモチの盛合せです｡流石港町八戸､供される魚貝類はすこぶる美味｡中でも紅いダイヤモンドの異名を持つ高級魚『幸神目抜(ｺｳｼﾞﾝﾒﾇｹ)』の造りと大間産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』のカマトロの美味しさは突き抜けておりました｡焼物(ﾔｷﾓﾉ)には九条(ｸｼﾞｮｳ)ねぎと菜花(ﾅﾊﾞﾅ)が天盛された一見､穴子(ｱﾅｺﾞ)か沖鱧(ｵｷﾊﾓ)と思いきや『鰻(ｳﾅｷﾞ)』の白焼(ｼﾗﾔｷ)と茄子(ﾅｽ)のソテーのミルフィーユ仕立｡ソースは赤ワインソースの和洋折衷Fusionな一皿｡そして肉料理には青森県産のフランス鴨(ｶﾓ)『銀の鴨(ｷﾞﾝﾉｶﾓ)』の『鴨(ｶﾓ)すき』です｡シャッキシャキの根付きの芹(ｾﾘ)に甘く柔らかな葱(ﾈｷﾞ)､焼豆富(ﾔｷﾄｳﾌ)､主役の鴨肉(ｶﾓﾆｸ)は厚切りのロースに稀少部位の『ハツ』と『レバー』の大盤振舞い｡鴨は敢えて肉が美味しく内臓が大きいオスを指定して買われているという小笠原店主｡確かに肉自体の旨味が強くレバーやハツも大きく食べ応えがありました｡そして締めの食事には三陸産の超特大サイズの『牡蠣(ｶｷ)』と自家製『唐墨(ｶﾗｽﾐ)』の炊込みごはんです｡土鍋で炊かれた炊込みごはんは香ばしく米のアルデンテも実に素晴らしいものでした｡食後の水菓子には小豆(ｱｽﾞｷ)が添えたらた焙じ茶(ﾎｳｼﾞﾁｬ)と黒糖(ｺｸﾄｳ)のアイスクリーム､うす茶にて睦月のお任せコースの料理はひと通りとなりました｡いただいた料理はいづれも美味しく先付から水物までの一連の組立と内容も素晴らしいものでした｡料理に合せていただいた日本酒は『田酒』NEWYEARボトル2022 純米吟醸生酒に『鳩正宗』特別純米直汲み生酒｡改めて素晴らしい店と感じ入った『ほむら』さん｡炊込みごはんの残りはパックに詰めていただき翌日の昼食にいただきましたがひと晩経った炊きたてごはんは出来立ての時とはまた違った美味しさを感じることが出来､満足させていただきました｡

2

八戸産のあわびと落花生豆富

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2

八戸産くもこの粕汁

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2

八寸代わりの旬菜盛合せ

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1

銀鯖炙り､唐墨､熱海蕪の羽太射込､海鼠と林檎の霙和え､干し柿バター

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1

幸神目抜､水蛸､ﾎﾞﾀﾝ海老､本鮪ｶﾏﾄﾛ､寒鰤のﾄﾛにｱｶﾊﾀﾓﾁ

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1

寒鰤のトロと本鮪のカマトロ

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1

青森大間産の天然本鮪のカマトロ

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1

九条ねぎと菜花が天盛された鰻のミルフィーユ仕立

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1

鰻の白焼と茄子のソテーのミルフィーユ

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1

鴨すきの具銀の鴨のﾛｰｽの他にﾊﾂやﾚﾊﾞｰ

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1

鴨すき用の生玉子

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1

銀の鴨の鴨すき

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1

銀の鴨のハツにレバー

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1

牡蠣と唐墨の炊込みごはん

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1

温海蕪

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1

牡蠣と唐墨の炊込みごはん

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1

焙じ茶と黒糖のｱｲｽｸﾘｰﾑ

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1

八戸産のあわびと落花生豆富

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1

八戸産のあわびと落花生豆富

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1

塩蒸しの蝦夷鮑

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1

椀物

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1

八戸産くもこの粕汁

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1

生ビール

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1

銀鯖炙り､唐墨､熱海蕪の羽太射込､海鼠と林檎の霙和え､干し柿バター

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1

田酒 NEWYEARﾎﾞﾄﾙ 2022 純米吟醸生酒

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1

銀鯖炙り､唐墨､熱海蕪の羽太射込､海鼠と林檎の霙和え､干し柿バター

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1

酒器

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1

銀鯖炙り､唐墨､熱海蕪の羽太射込､海鼠と林檎の霙和え､干し柿バター

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1

鳩正宗特別純米ﾌﾞﾙｰ直汲み生酒

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1

銀鯖炙り､唐墨､熱海蕪の羽太射込､海鼠と林檎の霙和え､干し柿バター

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1

幸神目抜､水蛸､ﾎﾞﾀﾝ海老､本鮪ｶﾏﾄﾛ､寒鰤のﾄﾛにｱｶﾊﾀﾓﾁ

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0

幸神目抜､水蛸､ﾎﾞﾀﾝ海老､本鮪ｶﾏﾄﾛ､寒鰤のﾄﾛにｱｶﾊﾀﾓﾁ

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1

九条ねぎと菜花が天盛された鰻のミルフィーユ仕立

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0

九条ねぎと菜花が天盛された鰻のミルフィーユ仕立

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1

鴨すきの具銀の鴨のﾛｰｽの他にﾊﾂやﾚﾊﾞｰ

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1

銀の鴨の鴨すき

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1

銀の鴨のハツにレバー

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1

牡蠣と唐墨の炊込みごはん

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1

牡蠣と唐墨の炊込みごはん

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1

焙じ茶と黒糖のｱｲｽｸﾘｰﾑ

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0

牡蠣と唐墨の炊込みごはんのオミヤ

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1

翌日の昼にいただきました

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1

ほむら

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1

ほむら外観

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2017/04訪問2回目

4.0

料理・味4.0
サービス4.5
雰囲気3.6
CP4.0
酒・ドリンク4.0

￥10,000～￥14,9991人

八戸駅前の人気和食店…『ほむら』

八戸駅前に店を構える『ほむら』さんにて小笠原店主お任せのコース料理をいただきました。料理は前菜の帆立貝と独活と蓬麩の酢味噌和えからはじまり椀物は濃厚な『蛤出汁』の旨味が五臓六腑に染み渡る蛤と若布と筍の若竹椀、凌ぎの『鯖の棒ずし』に鶏のレバーとハツの松葉串に八戸の郷土料理の菊花巻に身はしっとりと皮はパリッと炭火で焼かれた『桜鱒』の切り身が盛り込まれた八寸、造りは口開けしたばかりの明礬を使わぬ岩手三陸産の生海胆に本海松貝とねっとりと舌に絡みつく『甘鯛』の三種盛、蓋物の中には『倉石牛』の沢煮、焼物代わりに生でそのまま食べられる鮮度抜群の『つぶ貝』を酒盗風味の『石焼』を五感で愉しみ口直しの酢の物に『毛蟹』、葉わさび、長芋素麺、小柱、スチーム蛍烏賊の土佐酢のジュレ掛けにて口中をさっぱりとさせた後に天然真鯛の鯛かぶら、そして〆の食事は土鍋で炊かれた豚の角煮と筍の中華おこわ風の炊き込みごはんに蕪と甘監の香の物、青森県産のイチゴで作られたジェラートにてひと通り。料理に合わせて日和田、あたごのまつ、奥羽自慢に天明の四種類の日本酒をいただきました。御馳走様でした。

5

帆立貝と独活と蓬麩の酢味噌和え

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5

蛤と若布と筍の若竹椀

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5

鯖棒ずし

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5

菊花巻に鶏レバーにハツの松葉串

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2

生海胆、本海松貝､甘鯛の造り三点盛

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2

倉石牛の沢煮

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2

活のつぶ貝

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1

石焼で味わいます

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2

毛蟹、葉わさび、長芋素麺、小柱、蛍烏賊の土佐酢ジュレ掛け

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2

鯛かぶら

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2

豚の角煮と筍の炊き込みごはん

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1

蕪と甘藍の香の物

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2

中華風おこわ風

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2

イチゴのジェラート

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2

酒器

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2

日和田

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2

あたごのまつ

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2

奥羽自慢

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2

天明

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2013/05訪問1回目

4.0

料理・味4.0
サービス4.5
雰囲気3.6
CP4.0
酒・ドリンク4.0

￥8,000～￥9,9991人

"炎立つ"店主"小笠原一芸"氏の繰り出す酒の進む料理 … 炭火焼とめし『ほむら』。

四年ぶりにレビューを更新させて戴きます。當店"ほむら"さんの魅力につきましては過去の稚拙な文章の羅列で
多少なりとも御紹介できたのではないかと思っております。既に八戸でも確固たる地位を築かれ週末や連休前は
なかなか予約の入らぬ繁盛店になられたことは1ファンとしてはとても悦ばしいことではある反面､自分の居場所が
なくなる寂しさもあり複雑な心境というのが心情です。

八戸と盛岡は共に旧南部藩が統治されていた地､人口数や街の活気では盛岡に軍配があがるが､こと料理という
ことになると圧倒的に段違いで八戸の方がレベルが高く値段も良心的です。

マスメディアへの露出が増えてきた某レビュアー女史が八戸へ移住しようかしら？と本気で発した言葉からも判る
ように酒好き、魚好きにはとても魅力的な街が港町八戸なのです。

八戸の地の利を最大限に活かし必要以上に素材に手をかけぬのが八戸流の料理のスタイルですが､それは単に
切った盛ったの料理ではなく、手間暇惜しまぬ仕込と丁寧な仕事が料理の根幹を成していることは云うまでもあり
ません。その日の仕入れた素材の状態に合わせた調理方法で作られる料理は日本酒が進み過ぎる程にヤバイ。

出汁に拘り、炭火を自在に操る店主"小笠原一芸"氏の手にかかれば前浜の魚介類も1ランクも2ランクも昇華され
最良の御馳走となって目の前に登場します。

個々の料理の説明は割愛させていただきますが『画像は口ほどにモノを云う』美味しいものは酔っぱらっていても
美味しそうにカメラに収まっています。

『ぐじの若狭揚げ』、『鴨ロース』、『穴子飯』の三品が特に美味しかったです。烏賊に添えられた『肝ソース』の味
は身体が仰け反り悶絶する程に美味でした。
*********************************************************************************
2009/11 定期的再訪。字数制限がありますので供された料理の説明は割愛させて戴きます。

料理は【青森シャモロックの鶏わさ】からはじまり食事の【松茸ごはん】まで画像のとおり全七品。
いつもは料理に合わせて日本酒を戴くのですが、この日は店主が珍しい焼酎があるけど誰も呑む
客が居ないので何とか片付けて欲しい～とのことで【金霧島】なる珍しき焼酎を戴きました。
隣席に座られた女性三人組のお客さんより食べきれないので良かったら～と【牡蠣ごはん】をお裾
分け戴き今宵も愉しいひと時を過ごさせて戴くことができました(笑)
隣に座った客同士が自然に仲良くなれる店っていいですよね～。正に"袖触れ合うも多生の縁"
しかし呑んで食べて七千円台の勘定とは何とも有難い店であり近くに住んでいたら間違いなく毎日
通い詰めてしまいそうな一軒です。八戸の玄関口に佳店あります。

**********************************************************************************
2009/06 約一年ぶりの再訪と画像追加アップ。
八戸のお気に入りの蕎麦屋【やぶ春】に久しぶりに再訪し夜は當店へ同じく伺った。

いつも通り料理は店主お任せで供されるのだが當店で未だかつてハズレたことはなく今回も充分に
納得できる内容の料理の数々が供されました。

使われている素材の良さも勿論ですが店主の柔軟な発想から作りだされる、ひとひねり加えられた
創作料理は毎回違った料理が供されるので飽きるということがない点も高く評価できると思います。

當店のお任せの料理代は四～五千円程と安価ですが対費用満足度は非常に高い店であります。

"當店は酒盃を傾け酒ととも料理を愉しんでこそ良さが判る店であり" 酒なしで食事だけ味わお
うと伺っても真の魅力の半分も体感できない店である。と云うことを先ずもって申し上げておきます。

岩手県、秋田県、青森県の北東北三軒の割烹、料亭、日本料理店、小料理店の枠のカテゴリーで
考えてみても當店の料理の味は五本の指に入る店であり、ＣＰを含め対費用満足度では三本の指
に入る店であると思います。

味の五本の指に入る店の三軒は青森にあり残りの二軒は秋田にあり岩手はゼロであります(笑)

気が向けば残りの店についてもレビューはいづれ書くかもしれませんが正直、他の方に店を荒され
ないように内緒にしておきたいというのが実は本音でもあります(笑)

この日は【たらの芽の天ぷら】、【細魚、烏賊、海胆、めじ鮪の炙りの造り】、【さざえとキャベツを炒
めたもの】と【トキシラズの木の芽焼】、【毛蟹と蟹みそ】、【黒豚と冬瓜の炊き合せ】、【じゃこの炊き
こみごはん】という内容であり、酒との相性を考えられた味付けで、いづれも美味しく戴きました。

**********************************************************************************
2008/08 久しぶりに再訪。画像追加アップとレビュー更新。

さて、今宵はどんな美味しいものが供されるかとても楽しみにして新幹線に飛び乗り店に伺った。
時計の針はpm18時を既に廻っていたが夏場の八戸の日は予想外に高かく、こんなに明るい時間
から酒を呑むのは久しぶりのことではないだろうか？

今回の料理は前浜である八戸沖で水揚げされた活きの良い【眞子鰈】と前浜で獲れた【生海胆】。
鮮度が高くコリコリとした食感がストレートに愉しめる【眞子鰈】と適度な甘みのある【生海胆】の二品
からはじまりました。

自家製の【〆鯖】を【半燻製】にしたものと三陸産の【秋刀魚】の身の中に味噌と葱の薬味を挿み
炭火で焼いたもの…。これは脂がメチャのっており美味しかったです。

箸休めに供された【おかひじき】の白和えは口中の脂を和らげリセットしてくれる役目も担ってます。

口中に残った秋刀魚の脂が消えた後に地元の【倉石牛】の【牛バラ肉】と出汁で一度炊いた【大根】
が炭火で焼かれ供されました。
焼いた【牛バラ肉】から溢れ出る肉の旨みと脂の旨みに出汁を含んだ【大根】の相性は頭で考える
よりも相性が良く、こりゃ～メチャ美味いわ "ワザアリ" です。

自家製の【からすみ】が供されると同時にビールから地酒に自然な流れで移行…、厚めに切られた
【からすみ】は食べ応えも充分ありで見栄え以上に美味なるものでありました(笑)

地物の小振りな【蛤】は炭火で貝焼にされ【穴子】には飾り包丁が入れられ一瞬、"鱧のつけ焼" と
見間違えましたが "穴子のたれ焼" でした。

炭火で焼かれた【焼茄子】の上に "鶏そぼろ" の餡がかけられものが酒肴を兼ねたご飯のおかず。

土鍋で出汁汁とともに炊かれた【じゃこ飯】に青しそ、梅肉が飾りつけられ〆の食事の準備完了、
杓文字で軽く混ぜ合わせられたものが茶碗によそわれ供されました。
炊きたて熱々の【じゃこ飯】は青じその風味と梅肉の程良い酸味が加味されてとっても美味でした。

ビール×1、地酒×3、に上記の料理を戴いて七千円也と納得の価格。
*********************************************************************************
2008/03 のレビュー
八戸の玄関口 JR八戸駅前に "炭火焼とめし"の看板が掲げられている店【ほむら】。

都内や仙台の日本料理店と割烹で数年間修行を積まれた若き店主が一人で切盛りされている
料理店である。

暖簾をくぐると直ぐ右手にカウンター席がある。カウンター席は全六席で店奥には小上がり席に
一～二卓、間口は狭く店内は縦に長い鰻の寝床の様な造りとなっている店です。

料理は全て、その日の仕入状況に応じての店主お任せのコース料理一本となっています。

店を訪れる客の大半は旬の美味しい物を求め足繁に通う地元の馴染さんが、ほとんどの様なので
誰も戸惑う客は居らぬが、たぶん事情を知らずに初めて店を訪れた客は間違いなく戸惑うと思う。

店主曰く、"毎朝、河岸に行き自分の目で品定めをした素材を買付けした後に料理内容を決める"
ということで品書きも勿論、何も用意されていない。

仕込みも店主一人で行う為に夕方の開店時間までに品書きまで手が廻らないというのが現実の
ところなのだろうが…。

ただ客側からしてみれば、ある意味有難いことの様に思われる。
毎度、変わり映えせぬ同じ料理を供されるのも良しとする向きも居られるとは思うが今夜はどんな
美味しい物を供して戴けるものか？という楽しみがひとつ増えて店に伺うことができるからである。

**********************************************************************************

この日は【活ぼたん海老】と当地で【金サガ】と呼ばれる【めぬけの造り】からはじまり【蛸の桜煮】、
【筍と菜の花の炊き合せ】、するめ烏賊に餅米を詰めて蒸した自家製の【烏賊めし】と【蛍烏賊と葱
のぬた和え】、【白魚の天ぷら】、そのまま生でも充分食べられる【活鮑】と和牛の【牛たん】の石焼
料理、〆にひとり分づつ土鍋で炊きあげ供される【鯛めし】と旨いもの尽くしの料理の内容だった。

【活ぼたん海老】は身が透き通り氷の上で未だ動いているし【めぬけ】は前夜に他店で戴いた湯霜
造りではなく薄ら桜色をした身をそのまま生の刺身として供された。

流石、漁師町の八戸ならでは、いづれも鮮度の高いものが目白押しで供された。

【めぬけ】の刺身は湯霜にされたものより断然、生の刺身の方が甘みもあり旨かった。

【蛸の桜煮】、【筍と菜の花の炊き合せ】の煮物も店主の腕前が良く判る仕上がりで美味だった。

圧巻は【活鮑】と和牛の【牛たん】の石焼料理。
【牛たん】は冷凍肉ではなく保冷の生の肉であり綺麗なサシが入っていた。
【鮑】も目の前で踊る活きの良い鮑が贅沢にも一人に一個づつと大判振る舞いである。

焼き過ぎない様にミディアムレアの焼加減で戴いたが何も加えず自然の味で絶品だった。

〆にひと土鍋で炊かれた【鯛めし】。
【鯛】の旨みを余すところ無く本当に美味しい【鯛めし】だった。

この日の料理の値段は五千円程だった様であるが供された素材の質と内容を考えれば驚く程に
格安の料金設定だと率直に思う。

日本酒も地酒を中心に旨い酒が数種揃えられている。

酒の品書きも特に用意はされてはおらず辛口、甘口、純米吟醸、純米大吟醸とか自分の好みを
伝え、お任せで供して戴くのだが八戸焼の酒器には一合以上の酒が目分量で注がれていた。

お任せの料理に舌鼓、酒を適度に愉しんで、ひとりあたりの大凡の予算は七～八千円と考えれば
良いと思う。

強いて難点を申せば店主ひとりで切盛りされている故に混み合った時に伺うと料理が供されるまで
多少の時間を要すことと愛煙家の常連客が多いと云うことであろうか。

時間の制約がなく特に先を急がずに酒盃を傾けながら料理を味わいたい向きには最高の一軒に
なると思う。

店主、【小笠原一芸】氏は未だ三十代前半ながら料理のセンスはなかなかのもの、一芸の名前
どおりキラリと光る料理を供して戴ける八戸の居酒屋の佳店であり、これから先が楽しみな料理人
である。

12

玉蜀黍豆腐に蓴菜､モロヘイヤのすり流しに松の実。

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12

ぐじ(甘鯛)の若狭揚げと南京の揚げもの。

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11

鮎並の焼霜造り。

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12

酢橘と塩、ムラサキで一度で二度美味しい。

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11

活烏賊の肝ソースとボタン海老のカクテル。

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10

豊盃の純米吟醸の限定酒と趣ある酒器。

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9

この肝ソースはマジでヤバ過ぎ。

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10

和風仕立ての鴨ロース。

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11

金時草。

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11

螺貝と蕗、お揚げさんと大根の炊き合せ。

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11

豪快な穴子飯。

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11

香の物。

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11

美味ナリ。

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11

店の外観。

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22

青森シャモロックの鶏わさ。

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22

鰤、烏賊、鰯の造り三点盛。

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22

太刀魚焼と穴子焼と茹で焼ブロッコリー二種。

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22

目抜けと豆腐、白菜の炊き合せ。

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21

今回は珍しい霧島を戴きました。

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22

確かに金色

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22

角度を変えて…

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22

あら炊き。

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21

箸休めに白花豆と紫花豆の甘煮。

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22

松茸ごはんが炊きあがりました。

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22

松茸たっぷり、おこげも香ばしく…

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22

隣席の方から牡蠣ごはんのお裾分け(笑)

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28

たらの芽の天ぷら。

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28

造り盛り込み。器が愉しいですね。

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25

細魚、烏賊、海胆、めじ鮪(炙り)。

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28

さざえとキャベツ炒めとトキシラズ焼。

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27

毛蟹と蟹みそ。

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27

黒豚と冬瓜の炊き合せ。

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27

じゃこの炊きこみごはん。

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40

眞子鰈の海胆のせ。

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38

自家製〆鯖の半燻製と秋刀魚薬味挿み焼。

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37

おかひじきの白和え。

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36

倉石牛と大根を炊いたものの炙り焼。

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36

自家製のからすみ。

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36

蛤の貝焼と焼穴子。

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35

焼茄子の鶏そぼろ餡がけ。

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35

土鍋で炊いた "じゃこ飯"。

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32

茶碗によそわれ　いただきまーす。

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33

店の外観。

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37

活ぼたん海老とめぬけの造り。

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34

蛸の桜煮。

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35

筍と菜の花の焚き合わせ。

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35

八戸名物の烏賊めしと蛍烏賊と葱のぬた和え。

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34

白魚の天ぷら。

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30

八戸焼の酒器で供される地酒。

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33

活鮑と和牛の牛たん。

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30

焼いた石の上に厚切りの和牛たんをのせて…。

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33

〆には鯛めし。

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28

店の外観。

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牛たん炭火焼仁（仙北町、上盛岡、盛岡 / 牛タン）

Cランチの牛たんカレーセット…牛た...

3.7

訪問： 2024/04
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寺町食堂名物の元祖鬼そば…『かむら屋』

3.9

3.9

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晩酌セット＋鶏の竜田揚げ…『遠野物語』

3.6

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店舗情報（詳細）

店舗基本情報

店名	ほむら
受賞・選出歴	日本料理百名店 2023 選出店食べログ日本料理 EAST 百名店 2023 選出店日本料理百名店 2021 選出店食べログ日本料理 EAST 百名店 2021 選出店
ジャンル	日本料理、郷土料理
予約・お問い合わせ	0178-27-2632
予約可否	予約可
住所	青森県八戸市一番町1丁目1-30 大きな地図を見る周辺のお店を探す
交通手段	ＪＲ「八戸駅」より徒歩３分八戸駅から113m
営業時間	17:00 - 23:00 L.O. 21:00 ■ 定休日不定休
予算	￥8,000～￥9,999
予算（口コミ集計）	￥10,000～￥14,999 利用金額分布を見る
支払い方法	カード可（JCB、AMEX、VISA、Master、Diners）電子マネー不可
サービス料・チャージ	なし

席・設備

席数	13席
個室	有（2人可、4人可、6人可、8人可、10～20人可）半個室2～12名様
貸切	可（20人以下可）
禁煙・喫煙	分煙 2020年4月1日より受動喫煙対策に関する法律(改正健康増進法）が施行されており、最新の情報と異なる場合がございますので、ご来店前に店舗にご確認ください。
駐車場	無
空間・設備	落ち着いた空間、席が広い、カウンター席あり、座敷あり、掘りごたつあり

メニュー

ドリンク	日本酒あり、焼酎あり、ワインあり、カクテルあり、日本酒にこだわる、焼酎にこだわる、ワインにこだわる
料理	野菜料理にこだわる、魚料理にこだわる

特徴・関連情報

利用シーン	家族・子供と｜接待｜知人・友人とこんな時によく使われます。
ロケーション	一軒家レストラン
お子様連れ	子供可（乳児可、未就学児可、小学生可）、ベビーカー入店可
オープン日	2005年1月7日
備考	アメックスが使えます（情報提供元：アメックス）
お店のPR	四季折々の旬味を八戸駅近くで頂く。和食の繊細な味と、美しい盛り付けの一皿を心に留めて。八戸駅より徒歩3分。ゆったりと落ち着きのある空間にて、地物を中心とした旬の美味をご堪能いただける「ほむら」。四季折々の食材を盛り込んだお料理は、繊細な味わい且つ美しい盛り付けに。香り高い炭火焼や〆にふさわしい土鍋御飯など、旬味を活かした一皿一皿をバランス良く組み立てたコース料理としてご提供いたします。『美味無限』。素材、盛り付け、器、すべてにこだわる無限のおいしさを秘めた和食と美酒を今宵あなたに。 ...
初投稿者	眠眠（2）