新潟県上越市に驚きのオモウマい店が登場！

日本各地に存在する、驚きの料理や個性的な店主が魅力の飲食店を紹介する人気番組『ヒューマングルメンタリー オモウマい店』。

2026年6月9日の放送では、新潟県上越市柿崎区にある「割烹 橋立（かっぽう はしだて）」が紹介されました。

今回注目を集めたのは、丼の上に巨大なアナゴの天ぷらがそびえ立つ「アゲアゲ丼」です。

普通の天丼とはまったく異なる、迫力満点の見た目！

まるで天ぷらが空に向かって伸びているような大胆な盛り付けで、思わず写真を撮りたくなる一品です。

しかし、このお店の魅力は見た目のインパクトだけではありません。

実は100年以上もの歴史を誇る老舗割烹で、うなぎや鯉などの川魚料理を長年提供してきた名店なのです。

今回は、そんな割烹橋立の歴史や名物料理、店内の雰囲気、店舗情報について詳しくご紹介します。

創業1912年！114年の歴史を持つ老舗割烹

割烹橋立が創業したのは、1912年（明治45年）。

2026年で創業114年を迎える、歴史ある料理店です。

お店があるのは、新潟県上越市柿崎区上下浜。

新潟景勝百選にも選ばれた美しい長峰池と、坂田池に挟まれた自然豊かな場所です。

その歴史は、初代店主による川魚の養殖から始まりました。

長峰池で鯉やフナなどを育てていたところ、釣り人から魚を料理してほしいという声が寄せられ、飲食店としての営業が始まったと伝えられています。

以来、うなぎや鯉を中心とする川魚料理の技術を受け継ぎ、地域の人々に親しまれてきました。

現在も伝統的な調理法を大切にしながら、地元の食材を生かした料理を提供しています。

100年以上続く老舗というだけでも魅力的ですが、昔ながらの味を守る一方で、新しい名物料理にも挑戦しているところが印象的です。

名物「アゲアゲ丼」が想像以上の迫力！

割烹橋立を代表する名物料理が「アゲアゲ丼」です。

2026年6月9日の番組で紹介された価格は、税込2,750円。

この料理の最大の特徴は、何といっても巨大なアナゴの天ぷらです。

長さ約30cmのアナゴを豪快に揚げ、丼の上に立ち上がるように盛り付けています。

高さは約20cmにもなり、その姿はまるで昇り龍のようです。

さらに、周囲にはエビの天ぷらや季節の野菜の天ぷらが並びます。

通常の天丼なら、ご飯の上に天ぷらを寝かせるように盛り付けますが、アゲアゲ丼は立体的な盛り付けが特徴。

料理が運ばれてきた瞬間から驚きを楽しめそうです。

ただし、単に大きな天ぷらを盛り付けた料理ではありません。

老舗割烹ならではの技術を生かし、時間が経ってもカリッとした食感が残るように工夫されています。

大きなアナゴ天を少しずつ崩しながら、エビや野菜の天ぷらと一緒に楽しむのもよさそうですね。

アゲアゲ丼は地域を盛り上げるために誕生！

このユニークな料理には、地域との深いつながりがあります。

アゲアゲ丼が生まれたきっかけは、柿崎区で開催される地域イベント「柿崎開運食堂」でした。

地域を盛り上げるために考案されたメニューが好評を集め、通常のメニューとして提供されるようになったのです。

料理名の「アゲアゲ」には、気分や運気が上がるような縁起のよさも感じられます。

巨大なアナゴ天が上へ向かってそびえ立つ姿は、まさに運気上昇をイメージさせるもの。

食べるだけで楽しい気持ちになりそうな料理です。

見た目の面白さだけでなく、地域の活性化という背景があることも魅力的ですね。

老舗の伝統に、新しい発想が加わって誕生した名物料理といえるでしょう。

お米にもこだわり！新潟産コシヒカリを使用

アゲアゲ丼の魅力を支えているのが、ご飯です。

新潟県といえば、日本有数の米どころ。

割烹橋立では、上越市吉川区の山間で育てられたコシヒカリを使用しています。

天ぷらとの相性を考え、ご飯は少しかために炊き上げる工夫がされています。

サクサクとした天ぷらに、しっかりとした食感のご飯。

そこへ自家製の天つゆをかければ、アナゴやエビのうま味とご飯のおいしさを一緒に楽しめます。

天ぷらの豪快さばかりが注目されがちですが、お米の炊き方にも手を抜かないところは、老舗料理店らしいこだわりです。

見た目のインパクトと、料理としての完成度。

この両方を楽しめることが、アゲアゲ丼の魅力なのでしょう。

伝統の川魚料理！うなぎと鯉も自慢

割烹橋立は、もともと川魚料理を専門としてきたお店です。

そのため、名物のアゲアゲ丼以外にも、うなぎや鯉を使った料理が充実しています。

特に注目したいのが、伝統的な「鯉のうま煮」や「鯉の洗い」です。

鯉のうま煮は、鯉を味付けしてじっくり煮る料理。

鯉の洗いは、薄く切った鯉の身を冷水で締め、独特の歯ごたえを楽しむ料理です。

川魚は鮮度の管理や下処理が重要で、調理には経験と技術が求められます。

割烹橋立では、長峰池のいけすを活用して川魚を管理し、長年受け継いできた調理技術を生かしています。

また、うなぎ料理も創業以来の看板料理です。

近年は丼物や洋食を楽しめるお店も増えていますが、こうした伝統的な川魚料理を味わえるお店は貴重な存在ではないでしょうか。

会席料理で四季折々の味覚を堪能

割烹橋立では、季節の食材を使った会席料理も提供しています。

公式サイトに掲載されているコース例には、季節の珍味、前菜、お造り、鯉のうま煮、焼き物、天ぷら、茶碗蒸し、デザートなどが並びます。

海の幸と山の幸を組み合わせた構成で、さまざまな味覚を楽しめる内容です。

普段の食事はもちろん、誕生日や記念日、家族のお祝いなどにも向いています。

落ち着いた個室も用意されているため、周囲を気にせずゆっくりと食事を楽しみたい方にもよさそうです。

なお、ディナータイムは完全予約制で、コース料理が中心となっています。

利用する場合は、事前にお店へ確認しておきたいところです。

1階には「茶房 憩」も！気軽に食事を楽しめる

割烹橋立には、1階に「茶房 憩（いこい）」という喫茶スペースがあります。

この茶房は、人々が集まってのんびり過ごせる場所を作りたいという女将の思いから誕生しました。

約20年前に茶の間を改装して開業したといわれています。

本格的な割烹料理だけでなく、パスタやカレーライス、丼物など、幅広い料理を楽しめることも特徴です。

コーヒーや紅茶などの飲み物も用意されています。

老舗割烹と聞くと、少し敷居が高く感じる方もいるかもしれません。

しかし、茶房があることで、普段の食事や休憩にも利用しやすい雰囲気が生まれています。

伝統を大切にしながらも、幅広い世代に親しまれるお店を目指していることが伝わってきますね。

長峰池を眺めながら楽しむ贅沢な時間

割烹橋立のもう一つの魅力が、自然豊かなロケーションです。

お店の近くには長峰池があり、春には桜、秋には紅葉など、四季折々の風景を楽しめます。

自然に囲まれた環境は、都市部の飲食店とは違った落ち着きを感じさせます。

緑豊かなテラス席も設けられており、周辺の景色を眺めながら過ごせるのも魅力です。

食事を楽しんだ後は、長峰池の遊歩道を散策するのもよさそうですね。

上越市には日本海の景色や歴史ある街並みなど、さまざまな観光スポットがあります。

観光の途中に立ち寄り、食事と自然を一緒に楽しむという過ごし方もおすすめです。

割烹橋立の店舗情報・アクセス

店名： 割烹 橋立（かっぽう はしだて）

住所： 新潟県上越市柿崎区上下浜906-2

電話番号： 025-536-2692

最寄り駅： えちごトキめき鉄道・上下浜駅

駐車場： あり

営業時間・定休日： 営業時間は昼と夜、茶房と割烹で利用条件が異なります。月曜日を休業日とする案内もあるため、訪問前に最新情報をご確認ください。

公式サイト： https://www.kappou-hashidate.com/

※アゲアゲ丼の2,750円は2026年6月9日の番組で紹介された価格です。メニューや料金、営業内容は変更される場合があります。

まとめ｜上越市の割烹橋立は伝統と遊び心が詰まった名店！

今回ご紹介した、新潟県上越市の「割烹橋立」。

2026年6月9日の『オモウマい店』で注目されたのは、高さ約20cmの巨大なアナゴ天がそびえ立つ「アゲアゲ丼」でした。

しかし、その魅力は豪快な見た目だけではありません。

1912年創業という長い歴史、伝統的な川魚料理へのこだわり、地元の食材を大切にする姿勢、そして地域を盛り上げようとする新しい発想。

こうした要素が組み合わさって、ほかにはない魅力を生み出しています。

100年以上続く老舗でありながら、誰もが驚くような名物料理を生み出しているところも素晴らしいですね。

新潟県上越市を訪れる機会があれば、ぜひチェックしてみたいお店です。

巨大なアナゴ天がそびえ立つアゲアゲ丼を味わいながら、老舗割烹の歴史と自然豊かな景色を楽しんでみてはいかがでしょうか。

#オモウマい店 #割烹橋立 #新潟グルメ #上越市グルメ #アゲアゲ丼 #穴子天ぷら #天丼 #新潟県 #上越市 #柿崎区 #老舗割烹 #テレビ紹介店

[Omouma Restaurant] Kappo Hashidate in Joetsu, Niigata! A Spectacular Towering Anago Tempura Rice Bowl at a 114-Year-Old Japanese Restaurant

Discover an Extraordinary Restaurant in Joetsu City, Niigata!

Japan is home to countless fascinating restaurants, but some establishments stand out for their extraordinary portions, creative dishes, and unique hospitality.

The popular Japanese television program Human Gourmet Documentary: Omouma Restaurant (オモウマい店) introduces viewers to remarkable restaurants throughout Japan.

On June 9, 2026, the program featured Kappo Hashidate, a long-established traditional Japanese restaurant in Joetsu City, Niigata Prefecture.

The highlight of the episode was an impressive dish called the Age-Age Don, a spectacular rice bowl topped with enormous pieces of tempura.

Its most striking feature is a giant conger eel tempura standing upright above the bowl, creating a dramatic presentation that immediately attracts attention.

With a height of approximately 20 centimeters, this towering creation looks more like a work of art than an ordinary rice bowl.

However, Kappo Hashidate offers much more than visually impressive food.

Founded in 1912, the restaurant has more than a century of history and specializes in traditional Japanese cuisine, particularly freshwater fish dishes.

Let’s explore the restaurant’s fascinating history, signature dishes, beautiful surroundings, and the reasons it has become such a memorable destination.

Founded in 1912: A Traditional Restaurant with 114 Years of History

Kappo Hashidate was established in 1912, during Japan’s Meiji era.

As of 2026, the restaurant has been operating for approximately 114 years.

It is located in the Kakizaki district of Joetsu City, an area surrounded by the natural beauty of Niigata Prefecture.

The restaurant stands near Nagamine Pond and Sakata Pond, where visitors can enjoy peaceful scenery throughout the year.

Its history began with the cultivation of freshwater fish.

The original owner raised carp, crucian carp, and other freshwater species in Nagamine Pond.

According to the restaurant’s history, anglers who visited the area began requesting meals prepared using these fish.

This eventually led to the establishment of a restaurant specializing in freshwater fish cuisine.

Over the following decades, Kappo Hashidate developed a reputation for carefully prepared Japanese dishes, including eel and carp.

The restaurant has continued to preserve traditional cooking techniques while introducing creative new menu items.

This combination of history and innovation makes Kappo Hashidate particularly fascinating.

Even after more than a century, the restaurant continues to find new ways to surprise its customers.

The Famous Age-Age Don: A Towering Tempura Rice Bowl!

The signature dish featured on Omouma Restaurant is the extraordinary Age-Age Don.

During the June 9, 2026 broadcast, the dish was introduced at a price of ¥2,750, including tax.

What makes it so special?

The answer is its enormous conger eel tempura.

A piece of conger eel measuring approximately 30 centimeters is deep-fried and arranged vertically above a bowl of rice.

The finished dish reaches approximately 20 centimeters in height.

Rather than placing the tempura flat across the rice, the restaurant creates a dramatic, three-dimensional presentation.

The towering conger eel resembles a dragon rising toward the sky.

Additional tempura ingredients, including shrimp and seasonal vegetables, surround the central piece.

The result is a spectacular combination of traditional Japanese ingredients and imaginative presentation.

Customers may be surprised when the dish arrives at their table.

It is certainly the kind of meal that encourages people to take photographs before eating.

However, the Age-Age Don is not simply designed to look impressive.

The restaurant also pays careful attention to flavor and texture.

Its experienced chefs use traditional techniques to produce crispy tempura that complements the rice and sauce.

The contrast between the light, crunchy coating and the tender seafood is an essential part of the experience.

For anyone who enjoys Japanese tempura, this unusual rice bowl is definitely worth discovering.

Created to Bring Energy and Excitement to the Local Community

One of the most interesting aspects of the Age-Age Don is the story behind its creation.

The dish originated from a local community event called the Kakizaki Kaiun Shokudo, which was designed to bring excitement and positive energy to the Kakizaki district.

The restaurant developed the unusual tempura rice bowl as part of this initiative.

Its dramatic appearance attracted attention, and the dish eventually became a regular menu item.

The name “Age-Age” has a playful meaning in Japanese.

The word ageru means “to raise” or “to lift,” while age can also refer to deep-frying.

The expression age-age is associated with excitement, enthusiasm, and an uplifting mood.

The towering tempura perfectly matches this concept.

With its enormous conger eel pointing upward, the dish creates an image of rising energy and good fortune.

This clever combination of food, humor, and local community spirit adds another layer of appeal.

Kappo Hashidate demonstrates how a historic restaurant can contribute to regional revitalization while continuing to protect its culinary traditions.

Premium Niigata Koshihikari Rice Completes the Dish

Niigata Prefecture is internationally recognized for producing some of Japan’s finest rice.

Koshihikari, in particular, is famous for its rich flavor, natural sweetness, and excellent texture.

Kappo Hashidate uses Koshihikari rice grown in the mountainous Yoshikawa district of Joetsu City.

The rice is carefully prepared to complement the tempura.

Rather than cooking it excessively soft, the restaurant produces a slightly firmer texture.

This helps the rice maintain its character when combined with tempura and sauce.

The crispy seafood, flavorful vegetables, and high-quality rice create a satisfying balance.

The restaurant also uses its own tempura dipping sauce, adding another dimension to the dish.

Although the towering tempura receives most of the attention, the quality of the rice is equally important.

It is a reminder that even the most extravagant Japanese dishes depend on carefully prepared basic ingredients.

Traditional Freshwater Fish Cuisine: Eel and Carp Specialties

Long before the Age-Age Don became famous, Kappo Hashidate was known for its traditional freshwater fish cuisine.

The restaurant’s history is closely connected to local ponds and fish cultivation.

Among its specialties are eel and carp dishes prepared using techniques passed down through generations.

One traditional dish is Koi no Umani, or simmered carp.

This Japanese preparation involves cooking carp with seasonings until the flavors penetrate the fish.

The resulting dish reflects a style of cooking deeply connected to regional Japanese food culture.

Another specialty is Koi no Arai, a traditional preparation of thinly sliced carp.

The fish is rinsed in cold water to create a distinctive texture.

Preparing freshwater fish requires considerable experience, particularly in handling, cleaning, and maintaining freshness.

These techniques have been part of Kappo Hashidate’s identity since its earliest days.

Eel is another important element of the restaurant’s culinary tradition.

Japanese eel dishes are appreciated for their rich flavor and careful preparation.

For visitors interested in experiencing traditional Japanese cuisine beyond sushi, ramen, and tempura, Kappo Hashidate offers a valuable opportunity.

Its menu represents a side of Japanese food culture that international travelers may not encounter as frequently.

Seasonal Kaiseki Cuisine for Special Occasions

Kappo Hashidate also serves traditional Japanese multi-course meals.

Known as kaiseki cuisine, these meals emphasize seasonal ingredients, careful presentation, and a balance of flavors.

Depending on the course and season, dishes may include appetizers, sashimi, simmered fish, grilled specialties, tempura, steamed egg custard, and dessert.

Each dish is prepared to highlight the natural qualities of its ingredients.

Seasonal changes are an important part of Japanese cuisine, and multi-course dining provides an opportunity to appreciate different flavors throughout the year.

Kappo Hashidate also offers private dining rooms, making it suitable for family celebrations, anniversaries, and other special occasions.

Visitors can enjoy a relaxed dining experience in a traditional Japanese atmosphere.

Evening dining is primarily reservation-based, so contacting the restaurant in advance is recommended.

For anyone looking for a more formal Japanese dining experience, the restaurant’s traditional courses may be particularly appealing.

Enjoy Casual Dining at Sabo Ikoi

Although Kappo Hashidate is a historic Japanese restaurant, it also offers a more casual dining environment.

On the first floor, visitors can find Sabo Ikoi, a café-style dining space.

This area was created to provide a comfortable place where local residents and visitors could gather and relax.

The café reportedly began around two decades ago when part of the original Japanese-style living space was renovated.

In addition to traditional Japanese dishes, the café has offered approachable meals such as pasta, curry rice, and rice bowls.

Coffee, tea, and other drinks are also available.

This relaxed atmosphere makes the establishment accessible to customers who may feel that traditional Japanese restaurants are too formal.

It also reflects the restaurant’s commitment to serving its community.

By combining fine Japanese cuisine with casual dining, Kappo Hashidate welcomes different generations and dining preferences.

Beautiful Natural Scenery Around Nagamine Pond

Another attraction of Kappo Hashidate is its picturesque location.

The restaurant is surrounded by the natural landscapes of the Kakizaki district.

Nearby Nagamine Pond is known for its peaceful scenery.

In spring, cherry blossoms decorate the surrounding area.

During autumn, the changing leaves bring warm colors to the landscape.

Walking paths around the pond provide opportunities for visitors to enjoy the outdoors.

The restaurant also has a terrace area where customers may be able to appreciate the surrounding greenery.

Unlike busy restaurants in crowded urban districts, Kappo Hashidate offers a setting where food and nature come together.

This makes it an attractive destination for travelers exploring the countryside of Niigata Prefecture.

A meal at Kappo Hashidate can become part of a relaxing day trip that includes sightseeing and a stroll through the surrounding area.

Restaurant Information and Access

Restaurant: Kappo Hashidate (割烹 橋立)

Address: 906-2 Jogehama, Kakizaki-ku, Joetsu City, Niigata Prefecture, Japan

Telephone: +81-25-536-2692

Nearest railway station: Jogehama Station, Echigo TOKImeki Railway

Parking: Available

Opening hours and closing days: Operating hours vary between the traditional restaurant and café. Monday has been listed as a regular closing day, but visitors should confirm the latest schedule directly before traveling.

Official website: https://www.kappou-hashidate.com/

Featured dish: Age-Age Don — ¥2,750 including tax, as introduced on the June 9, 2026 television broadcast.

Please note that menu availability, prices, and business hours may change.

Advance reservations are recommended for evening dining and special meals.

Why Kappo Hashidate Is Worth Visiting

There are many excellent restaurants throughout Niigata Prefecture, but Kappo Hashidate offers a particularly interesting combination of history and creativity.

Its remarkable Age-Age Don immediately captures attention with an enormous piece of conger eel tempura rising above the rice.

However, the restaurant’s appeal extends well beyond this eye-catching dish.

Its history dates back to 1912, and its culinary traditions are closely connected to the natural environment of the Kakizaki district.

The restaurant has preserved traditional freshwater fish recipes while introducing innovative dishes that appeal to modern customers.

Its use of locally grown Koshihikari rice further demonstrates its connection to regional ingredients.

The peaceful setting near Nagamine Pond adds another memorable dimension to the dining experience.

For food enthusiasts, the restaurant offers both culinary entertainment and an introduction to traditional Japanese regional cuisine.

Final Thoughts: Discover a Unique Culinary Treasure in Niigata!

Featured on the June 9, 2026 episode of Omouma Restaurant, Kappo Hashidate is one of Joetsu City’s most intriguing dining destinations.

Its famous Age-Age Don, topped with towering conger eel tempura, delivers an unforgettable visual experience.

Yet the restaurant’s greatest strength may be its ability to balance tradition with imagination.

With approximately 114 years of history, it continues to preserve the flavors of Japanese freshwater fish cuisine while developing exciting new dishes.

The restaurant’s commitment to regional ingredients, traditional cooking methods, and community hospitality makes it a distinctive part of Niigata’s food culture.

Whether you are interested in extraordinary Japanese rice bowls, traditional eel and carp dishes, or authentic countryside dining, Kappo Hashidate is worth considering.

If your travels take you to Joetsu City in Niigata Prefecture, why not discover this historic restaurant and experience its remarkable towering tempura rice bowl for yourself?

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