羽場こうじ茶屋くらをは、内蔵の町・増田で、地域の発酵食を食事として味わえる店です。麹を作る羽場こうじ店が営み、かつて酒を醸した建物を使っています。名所の外観を眺めるだけでなく、ご飯や味噌汁、漬物を食べながら、米と麹が地域の暮らしに根付く様子に触れられます。
基本情報
| 営業日 | 金・土・日・月曜、火水木定休 |
|---|---|
| 時間 | 10:00～16:00、ランチ11:00～LO14:30 |
| 料理 | 羽場こうじ店の麹と旬の食材、ご飯・味噌汁・がっこ |
| 交通 | 十文字駅から車約7分、十文字IC約12分 |
麹屋が作る日々の食事
羽場こうじ店は1918年創業の麹の専門店で、くらをでは自社の麹と旬の食材を使います。ご飯、具を組み合わせた味噌汁、地域でがっこと呼ぶ漬物など、毎日の食卓につながる料理を味わえます。野菜や山菜、きのこなど季節の食材を取り入れるため、同じ増田の町歩きでも訪れる季節によって食の表情が変わります。麹の味を料理の中で知る昼食にできます。
麹と味噌、米麹茶を味わう
麹は井戸水で洗った米を使い、秋田杉の箱や稲藁の菰、蔵の石室を用いる方法で育てられます。くらをの料理にも、長く受け継ぐ麹づくりがつながっています。味噌や麹を使う食事のほか、羽場こうじ店の米麹から作る米麹茶もあります。麹や味噌を買う利用と飲食を組み合わせれば、食べた味を旅の後の台所へ持ち帰る楽しみ方も選べます。
旧勇駒酒造と宝暦蔵の空間
建物は2003年まで酒造りを行っていた旧勇駒酒造を再生したものです。江戸後期の内蔵「宝暦蔵」は国登録有形文化財で、酒蔵の歴史を感じる空間が残ります。かつて仕込みに使った井戸水は現在の料理にも使われています。店は増田の中町64にあり、公開商家の蔵の駅や町並みの見学と食事を合わせられます。蔵だけの見学は事前予約制です。
四日間の営業と町歩きの順序
営業は金～月曜10～16時、ランチ11時～LO14時30分で、火・水・木曜は休みです。十文字駅から車約7分、十文字ICから約12分。午前中に町並みを歩いて昼食へ進む方法や、ランチの後に蔵やまんが美術館を訪ねる順序を選べます。町の案内所では家屋ごとの見学条件も扱うので、飲食と建物見学の時間を合わせて増田で過ごせます。
横手市内で組み合わせる訪問先
駅周辺、増田・十文字、平鹿、雄物川、大森、大雄、山内は移動する方面が異なります。見学や食事の締切と、宿へ到着する時刻を合わせて行程を組めます。関連する駐車場はそれぞれの施設・地域の利用拠点です。
Run by the koji producer Habakoji, Kurawo presents local fermentation culture through meals inside a former brewery in Masuda. The stop goes beyond viewing the historic streets: rice, miso soup and pickles introduce ways in which rice and koji have remained part of everyday cooking. Combine it with an inner-storehouse walk during its four-day opening week.
At a glance
| Open days | Friday, Saturday, Sunday and Monday; closed Tuesday–Thursday |
|---|---|
| Hours | 10:00–16:00; lunch from 11:00, last orders 14:30 |
| Food | Habakoji koji, seasonal ingredients, rice, miso soup and local pickles |
| Transport | About seven minutes from Jumonji Station by car; twelve from the IC |
Everyday food from a koji producer
Founded in 1918, Habakoji specialises in koji, which Kurawo combines with seasonal ingredients. Rice, miso soup and pickles known locally as gakko connect the meal with ordinary household cooking. Vegetables, wild greens and mushrooms follow the seasons, adding a changing food experience to a return visit to Masuda. Lunch offers a way to encounter koji through actual dishes rather than solely as a packaged ingredient.
Explore koji, miso and rice-koji tea
Koji production uses rice washed in well water, Akita cedar boxes, straw covers and the kura’s stone chamber. That continuing craft underpins the food at Kurawo. Alongside dishes using koji and miso, rice-koji tea is made with the producer’s koji. Combining a meal with purchases of koji or miso provides another way to carry the flavours into cooking after the trip.
The former Isamikoma brewery setting
The building adapts the Isamikoma brewery, which made sake until 2003. Its late-Edo Horeki inner storehouse is a nationally registered tangible cultural property, retaining the atmosphere of the old brewery. Water once used for brewing still goes into the cooking. At 64 Nakamachi, the restaurant can be combined with Kura no Eki and other merchant-house visits. Storehouse-only viewing requires an advance reservation.
Plan around the four-day opening week
Open Friday–Monday 10:00–16:00, with lunch from 11:00 and last orders 14:30; closed Tuesday, Wednesday and Thursday. Drive about seven minutes from Jumonji Station or twelve from Jumonji IC. Walk the streets before lunch or eat first and continue to the storehouses or manga museum. Town information centres provide house-specific visiting conditions, helping the meal and architectural stops fit into the same day.
Other stops to combine within Yokote
The station area, Masuda/Jumonji, Hiraka, Omonogawa, Omori, Taiyu and Sannai involve different directions of travel. Combine sightseeing and meal deadlines with the intended accommodation arrival time. Related parking serves its own facility or area as a stopping point.