[Established 52 years ago] A new standard in Kitakata and Aizu! "YamashioRamen" served with "YAKITORI" is taking the ramen world by storm in 2024!

• [text_no_translate=Table of Contents]
• What is UENDE?
• Access to UENDE
• UENDE's signature dish, "Aizu Mountain Salt Ramen"
• The must-try dish recommended by the owner is the "Yakitori" yakitori, a dish inherited from the previous owner.
• Ordering Method and Manners
• A word from the Mr.KAZUYUKI SATO
• Participating in LIVEAZUMA2024 10/19-20

What is UENDE?

Founded in 1972 by the previous owner, the restaurant's name is "UENDE", which comes from the name of the town. It was a restaurant loved by locals for its simple menu of Chinese noodles, yakitori (yakitori is actually skewered pork cheeks), and gyoza. The owner, who cared for his regular customers and never appeared in the media, has now become elderly and has been passed down to his grandson.
The current owner, Kazuyuki Sato, decided that it would be good to have a signature dish on the menu, and decided on "Yama Shio (mountain salt)." After a year of negotiations, they finally came up with "Aizu Yama Shio Ramen." It has now become so well-known that it has become a signature dish.

Access to UENDE

There are currently three stores, but this time we will be showing you the main store.

He inherited the business from his grandparents, and moved the main store from Kaminodai to Ootomachi 8 years ago. Now he has a second store in Yamaga. He thought about opening a third store in Tokyo or Koriyama, but after much deliberation, he finally decided on Kitakata. Kazuyuki's enthusiasm to take on the challenge in the holy land of ramen is clear.
The head office of UENDE, a chain that has seen such remarkable growth, is located in Ashinomaki Onsen in Aizuwakamatsu City, the central city of the Aizu region and the fourth most populous city in Fukushima Prefecture.
Access: 3 minutes on foot from JR Ashinomaki Station. 1 minute on foot from the Ashinomaki Onsen Entrance bus stop.
Nearby: About 6 minutes by car from Ashinomaki Onsen *Currently, we have a second store in Yamaga, and a third store in Kitakata, a town of storehouses that is counted among the three great ramen shops in Japan. If you are in the area, please stop by.

Ashinomaki Onsen, known as the phantom village, has plenty to see

Ashinomaki Onsen boasts a beautiful valley and an abundant supply of natural hot spring water. Tourist attractions such as Ouchijuku, Tonohetsuri, Tsuruga Castle, and Aizu Samurai Residences are dotted nearby. It is also fun to stroll around the surrounding area while enjoying the hot springs. It is easily accessible, about 25 minutes by car from Aizuwakamatsu city. How about stretching your legs from Aizuwakamatsu and taking a short trip to Ashinomaki Onsen, soaking in the hot springs for a day trip, and then having lunch at UENDE?
Tsuruga Castle, known as one of Japan's 100 Great Castles, is also famous for its cherry blossoms. In autumn, the colorful foliage reflecting the castle's colors is also beautiful. The Aizu Samurai Residences are also nearby. Another highlight is the "To-no-Hetsuri" tower, where you can enjoy spectacular views in the seasons of fresh greenery and autumn leaves. It was designated a national natural monument in 1943, and there is a suspension bridge that stretches to the cliffs, so it is a spectacular sight to cross while enjoying the view.

From the left, Jogi Nyorai in a snowy landscape at Saihoji Temple in winter, cherry blossoms at Nishi Park, Nishi Park colored by autumn leaves, the Hirose River with fresh greenery, and the Nikuchi Valley in autumn. Photo courtesy of Sendai Tourism and International Association.

From the top left: Dawn seen from Aoba Castle, night view of Sendai city, fireworks from the Tanabata Festival, cherry blossoms at Tsutsumioka Tenmangu Shrine, Sendai Daikannon / Photos provided by: Sendai Tourism and International Association

UENDE's signature dish, "Aizu Mountain Salt Ramen"

Simple and mellow. Although it is a salt ramen, it has a gentle sweetness without being too salty. This is UENDE's "Aizu Mountain Salt Ramen."
"UENDE" was run by the previous generation and mainly serves traditional soy sauce ramen. The business has been passed down to the second generation, Kazuyuki, who is now at the helm of "UENDE". Among the ramen, "Aizu Mountain Salt Ramen" was developed to stand out. The secret lies in the salt used and the soup that goes with it.

The special attention paid to the soup of Aizu Yamashio Ramen

The soup makes the most of this salt. It also needs to be kept simple in order to bring out the best in the mountain salt, so it is made with minimal ingredients, using only pork, chicken, kelp, and scallops. It is never boiled strongly, and the soup does not become cloudy, allowing the flavor to be extracted slowly.

Attention to detail in noodles

The noodles we have specially ordered from Soga Seimen, a long-established noodle factory in Kitakata, are No. 14 medium-thick, curly noodles with a high hydration content. These noodles, which have been popular in Aizu Kitakata for many years, are cut a little thinner to go well with salt.

Our commitment to sauce

"Mountain salt" is a rare and expensive salt that was even presented to the Imperial family during the Meiji period. It is made by boiling down hot spring water and is characterized by its milder saltiness than sea salt. When combined with ingredients, the sauce made with Aizu mountain salt brings out the umami and sweetness, making it the most essential element of this ramen.

Attention to Toppings

The simple composition includes only pork slices, bamboo shoots, and spring onions, which do not interfere with the gentle and deep Aizu mountain salt soup. The pork slices are made using a method that has remained unchanged since the restaurant's founding, and are made from carefully boiled pork. The noodles have a tender, melt-in-your-mouth texture, and the oil has been thoroughly removed, so even the pork slices can be enjoyed lightly.

The must-try dish recommended by the owner is the "Yakitori" yakitori, a dish inherited from the previous owner.

One of Uenden's most popular dishes UENDE it first opened is yakitori. Even though it's a ramen shop, they're also famous for their yakitori, apparently grilling as many as 300 skewers a day. However, while they call it yakitori, they're actually grilling pork cheeks on a skewer. What's more, they're particular about grilling and serving fresh meat that's been skewered that day, which is great too. It may be sold out, but it's a must-try dish. If you don't have a car, it's also a great snack to have with beer! If you're visiting the main store, be sure to give it a try!

The recommended noodles are Aizu Yamashio Ramen, but they also have the traditional Chinese noodles, miso tanmen, salt tanmen, thick spicy miso Chinese noodles, and thick spicy miso tanmen that have been loved since the previous generation, so it's worth going back. If you're staying overnight, why not try an extra item on the second day?

Ordering Method and Manners

Here we will introduce how to order and proper etiquette.

How to line up and points to note

In the case of "UENDE," you will need to register your order . If there is a line in front of the store, you will need to join in. There are a few things to keep in mind when doing so.

1. Please fill out the waiting list inside the store with your name and number of people.
2. Please wait outside the store until your turn comes.
3. We will call you when it is your turn, but you will all be required to enter the store together.
Therefore, please note that if the items are not matching, the order may be changed.

Please follow the rules so that everyone can have a good time.

How to order

There are two main ways to order at ramen restaurants in Japan: buying a ticket from a ticket vending machine, or looking at the menu and ordering verbally.

Orders are made verbally , so after you sit down, choose a menu item and call out to a staff member to place your order.
Payment will be made upon leaving the venue. Payment is by cash only .

A word from the Mr.KAZUYUKI SATO

UENDE was founded in 1972 and is now in its 53rd year. I took over as the third generation owner seven years ago, and while I treasure the flavors my grandparents have preserved, I have continued to pursue new flavors.
Among them, the product we particularly value is "Aizu Mountain Salt Ramen." We believe that by developing products using local Aizu specialties, we can make local producers happy and help local customers appreciate the greatness of the specialties. We also want to convey the charm of Aizu to tourists who visit the area.
In Aizu Kitakata, where soy sauce ramen is the norm, we decided to focus on Aizu Mountain Salt and developed this "Aizu Mountain Salt Ramen" with the desire to provide a bowl of ramen that is not eccentric and will not go with the times. We aim to create a taste that will be loved by many people.
If you come to Fukushima Prefecture, be sure to try the Aizu Mountain Salt Ramen at UENDE.
The "Aizu Mountain Salt Ramen" was started in an effort to make the "UENDE" name known, a tradition inherited from the previous generation.
We considered Tokyo and Koriyama for the third store, but we decided to take on the challenge in Kitakata, the holy land of ramen in Fukushima, and we arrived at "Aizu Mountain Salt Ramen" to create something that could rival Kitakata ramen. We hope that as many customers as possible will be able to taste "Aizu Mountain Salt" and "the ramen that I have nurtured."
When UENDE, you think of Aizu Mountain Salt Ramen. I want to work hard to make this the local ramen.

Main store opening hours and holidays

[Opening hours] Weekdays 9:00-15:00 (last order 14:30) *Ends when sold out [Store closed] Tuesday

Participating in LIVEAZUMA2024 10/19-20

UENDE, a famous restaurant founded in 1972, is famous for its salt ramen, which uses Aizu mountain salt, a local specialty of Aizu, Fukushima Prefecture. This mountain salt is made from the Oshio Urabandai hot spring waters of Mt. Bandai, and the soup is characterized by its sweetness and clarity. The simple yet deep flavor, combined with the matured, high-hydration noodles popular in Aizu and Kitakata, is loved by ramen fans. The soup, which is made with only pork, chicken, kelp, and scallops, is a bowl that has been carefully designed with minimal ingredients. If you come to Fukushima, start with the local ramen♪