山梨県河口湖海鮮ほうとう専門店ほうとう研究所

Seafood Hoto Specialty Store Hoto Research Institute

A new surprise for traditional hoto. "Hoto Laboratory" is a specialty restaurant that explores the possibilities of Yamanashi's famous hoto. We offer a special bowl of hoto, made with chewy homemade noodles and carefully selected seafood and vegetables. Come spend a relaxing time in our open log cabin, warming both your body and soul.

Business hours : 11:00~18:00

1,000 to 2,000 yen per person

Payment Method <br/>Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
Electronic money accepted (transportation electronic money (Suica, etc.))
QR code payment available (PayPay, au PAY)

TEL 0555-76-8228

※ご予約は15名様以上の団体様に限る

Attention to detail

We are constantly exploring the new flavor possibilities of "hoto" and creating new dishes, and we offer our customers what we believe to be delicious, with pure sincerity. We use natural ingredients in our restaurant. The noodles used in our hoto are made fresh every day at our own noodle factory, with great care. Our carefully crafted homemade noodles have a chewy texture and are low in salt, and we have researched and developed them to be even better compatible with the soup.

This mild-tasting hoto is packed with the delicious flavors of kelp stock and vegetables. It is made without any animal products, so vegetarians can enjoy it with peace of mind.
[Ingredients] Pumpkin, Chinese cabbage, mushrooms, radish, carrot, burdock, taro, fried tofu, green onion, green vegetables

1.5 times the size of vegetable hoto!
[Ingredients] Pumpkin, Chinese cabbage, mushrooms, radish, carrot, burdock, taro, fried tofu, green onion, green vegetables

This is a new classic hoto made by adding a special miso sauce to a broth characterized by the rich flavor and richness of carefully selected seafood, and slowly simmering freshly made homemade noodles.
Ingredients: Blue crab (may change depending on the season), hanpen (fish cake), fish balls, flying fish roe, shrimp, scallops, mushrooms, green onions, and green vegetables

This is a new classic hoto made by adding a special miso sauce to a broth characterized by the rich flavor and richness of carefully selected seafood, and slowly simmering freshly made homemade noodles.
Ingredients: Snow crab (may change depending on the season), hanpen (fish cake), flying fish roe, shrimp, scallops, mushrooms, green onions, and green vegetables

This is a very luxurious seafood hoto dish containing lobster, crab, and salmon roe. The fish, carefully selected by the chef and changed with the seasons, is also exquisite. This hoto dish, which can't be found anywhere else, is definitely worth trying if you come to Lake Kawaguchi.
Ingredients: Lobster, blue crab, hanpen (fish cake), scallops, Chinese cabbage, mushrooms, flying fish roe, green onions, and green vegetables

Sukiyaki Hoto made with domestic beef. You might be wondering, "Sukiyaki with Hoto?", but they actually go very well together. Start with the meat and vegetables, and finish with the Hoto.
[Ingredients]
Beef, tofu, Chinese cabbage, green onions, green vegetables, mushrooms, burdock, carrots, and radishes

Hoto trivia

What is "hoto"?
Hoto is a dish made by simmering wheat flour noodles with vegetables, and it comes in a variety of forms. It is generally simmered in miso paste with pumpkin and other ingredients, but in some regions it is made in a "suiton" style instead of noodles, or seasoned with soy sauce and red beans. The appeal of hoto is that it can be enjoyed in a variety of ways, such as cold zaru hoto "ozara," or by adding meat or seafood.
The history of "hoto"
There is no established theory about the origins of houtou, but its prototype can be seen in ruins from the Sengoku period. In the early modern period, as sericulture became widespread in Yamanashi and mulberry fields increased, wheat cultivation became common as a secondary crop. Houtou, which is economical because it uses wheat flour and can be expanded with vegetables, became popular as a home-cooked dish. In a travel diary from 1815, it was already mentioned as a "specialty" of Kai Province (present-day Yamanashi Prefecture).
The origin of the word "hoto"
The most likely theory about the origin of the name "hoto" is that it is a variation of the Nara period word "hakutaku." It already appeared in dictionaries from the Heian period as "hautau," and is said to have a longer history than "udon." There is no doubt that it descends from a dish that was introduced from China, and the fact that wonton is pronounced "hotou" in the modern Shaanxi dialect of China also supports this theory.