This day was one where I felt the beauty of winter in Hokkaido. After being impressed by the "Kyuzoan" restaurant, I headed to the neighboring town of Shimmamatsu, Ebetsu. The scenery in Ebetsu was truly breathtaking, with vast open landscapes filled with the winter beauty of Hokkaido. For those followers who are from outside Hokkaido, I highly recommend taking a drive around this area to experience it firsthand, but be cautious of snowy roads when getting off the plane. Along the roadside, a sign for soba suddenly appeared, signaling the entrance to the shop. Upon entering, there was no background music, but it was not needed. I enjoyed tempura soba and soba tea while gazing at the view from the window, feeling time slow down and being soothed in the soundless space. The owner's thoughts on soba are worth reading about in the previous review. The limited ten servings of soba per day are prepared by setting up a parking lot, making the soba, opening the shop, and serving customers. The menu offers six options, each more than satisfying. I chose the Duck Soba Seiro for 1,200 yen (with an additional order of spicy dipping sauce). The soba is freshly ground daily using a stone mill, and hand-cut using the spring water of Mt. Yotei. The chilled soba was fragrant and had a chewy texture, complementing the slightly sweet spicy dipping sauce perfectly. The duck broth in the soba sauce was also delicious. I also had a taste of the soba soup with a bit of added flour, chatted with the owner, and thanked them for the meal. Reservations by phone are possible, so be sure to make one when you visit! This day, with its simple rest and two bowls of soba, made me realize various things and appreciate the beauty of winter in Hokkaido. It was truly a good day. Thank you to Kyuzoan and Juuan.

I went to Chitose Airport in the morning and on the way back, I had made a reservation at a soba restaurant. I stopped by the road station in Eniwa to buy some vegetables and arrived at the restaurant at 11:30 am, 5 minutes before it opened. There were no other customers yet. I ordered the duck soba with extra noodles. It took about 15 minutes for the soba to be ready, so I relaxed and enjoyed the view of the rainy fields. The soba tea was delicious. I kept hearing the sounds of artillery fire from the training ground, which sounded like thunder. The soba that was served shortly after was glossy and thin, which I liked. I started by eating it plain, then dipped it in the duck broth. It was irresistibly good. The duck broth had a great flavor. It was a limited edition soba with only 10 servings per day. I savored it slowly, enjoying the value of the meal and the time spent. It was such a wonderful time. Lastly, I enjoyed the soba broth. Ah, it was delicious.

Hokkaido Wandering Trip 132 - Eniwa City is a shop with the potential to be among the top 100 soba restaurants, but due to its limited availability (only 10 servings per day), it lacks enough reviews to be recognized as a top 100 shop. It is a place that doesn't want to be disturbed by reviewers who don't understand the taste of soba restaurants. I made a reservation and arrived at the shop as soon as it opened. The well-maintained beautiful garden was a pleasant sight. In a good soba restaurant, I only order simple cold soba noodles: Seiro Soba for ¥800 and a large serving for an additional ¥200. While waiting, I snacked on soba tea and fried soba. The shop has a large farm where they grow their own soba with care, grind it in-house, and make the soba noodles. The 100% soba noodles have a smooth and delicate texture similar to 80% soba, allowing you to fully enjoy the flavor of the soba. The soba dipping sauce felt a bit lacking when tasted alone, but it paired perfectly with the soba noodles. I finished all the dipping sauce with soba broth. Two groups who came without a reservation were turned away. Reservation is highly recommended. At the time of payment, I told the owner, "The soba was wonderful," and had a brief chat before leaving.

I made a reservation because it was stated as required on Tabelog and visited the restaurant. As soon as I sat down, tea and fried soba were served. I ordered the Seiro Soba. While waiting, I enjoyed the fried soba. It had a great flavor and was very delicious. I felt like eating it in a bowl. Perhaps because there weren't many other customers, I was served in less than 10 minutes. The noodles were thin, had a good flavor and chewiness, and were very delicious. The dipping sauce tasted sweeter than what I usually have. The soba eaten with this sauce had a gentle taste. The dipping sauce mixed with soba water was also very delicious, and I was completely satisfied until the end. The view outside was beautiful, and it was a luxurious time to enjoy a meal while feeling the changing seasons through the window.

Reservation is required. I wanted to eat delicious soba noodles and headed there with high expectations. The location is easy to miss without any information. I entered the restaurant promptly. The interior was clean and quiet. The owner had a gentle demeanor, creating an adult-like atmosphere. I ordered the seiro (cold soba noodles) and a large serving, but they were sold out and could only offer what was reserved. They mentioned that if I had ordered a large serving when making the reservation, they would have set it aside for me. They also asked if I wanted wasabi, to which I replied yes, of course. While waiting for the soba noodles, I was served soba tea and fried soba (salt flavor). The fried soba was salty and the soba tea was delicious, heightening my expectations. Despite the owner's calm demeanor, the lively sound of ice closing the soba noodles in the kitchen echoed through the restaurant. The sound somehow felt enjoyable. The seiro soba had thin, glossy noodles that conveyed their deliciousness without even tasting them. Now, for the actual eating experience! Delicious!! The delicate soba noodles surpassed my expectations with their flavor, sweetness, and firmness. This soba noodles made me want to come back for more!! The soup also had a delicate taste, with a mild saltiness and just the right amount of dashi. The long green onions were extremely thin, not disturbing the soup. I tried dipping the soba noodles in only mountain wasabi. The accent of the mountain wasabi was also delicious!! This soba noodles might have topped our personal soba ranking. I talked about this quietly while not disturbing the flow of the owner's work, as the restaurant was not crowded. I waited for the right moment to ask about the soba noodles after paying. The soba noodles come from Kutchan, from Mt. Yotei. Next time, I want to eat two servings of large seiro soba!! It was delicious soba noodles. In the parking lot, I saw some customers leaving after seeing the sold-out sign.

Arrived around 11:25. I thought it might be late due to the high ratings on Tabelog, but I was able to enter smoothly. Upon entering, I was informed that they couldn't do large portions. When asked if it was my first visit, I answered yes and was recommended the Seiro. About five groups came in after me, but were told it was sold out. I later found out they only serve 10 portions a day. The owner learned how to make soba on his own and it developed into the current soba restaurant as he treated his family. I visited without much knowledge, but today I was really lucky to be able to eat. The soba was extremely delicious with a good texture, and the flavor of the soba and broth was just right with a perfect amount of saltiness. One of the best soba restaurants in Hokkaido. The chatty father manages both serving customers and making soba on his own. It's recommended to make a reservation before visiting.

I had been interested in this place for a while but couldn't make it there. They only serve 10 meals a day, so if they turned me down for lunch, I might become a lunch refugee. So, I decided to make a reservation in advance and went there. I ordered the large serving of steamed soba noodles! First, I tried a bite... Ah, I can eat all of this without any soba dipping sauce! Both the soba noodles and soba broth have a rich aroma and elegant flavor. I want to try the duck soba noodles next time.

A soba restaurant that limits its servings to 10 per day. I had the duck Nanban soba, which was light and delicate with thin noodles. It paired well with the sweet and spicy broth. The hot soba water was comforting. The restaurant had a detached feel, almost like a hobby turned into reality. The soba had a rich aroma. Once it gets crowded right after opening, they're almost sold out.

Visited the restaurant with my wife at 11:30 through a reservation request, with 3 other customers already there. We ordered the Duck Nanban and Duck Seiro. The dishes arrived in 15 minutes. The owner, Jitsu-san, served us the ideal 1.3mm thin slices! The duck and soba noodles were delicious, especially the soup. My wife even drank up the soba soup, which she had never done before! The owner mentioned discussing soba in more detail next time, to which my wife eagerly agreed. The Duck Nanban Soba cost 1200 yen, and the Duck Seiro Soba cost 1200 yen. Thank you for the wonderful meal! (^^)v

Visited after 2 years, arrived 10 minutes before opening. The chef came out to put up the sign and said, "Please come in." I ordered the cold soba noodles first, with 3 other customers following. There was no background music, just silence - a true silent meal! I enjoyed some soba tea and fried soba as a side, pretending to be a connoisseur (laughs). The dish was served after about 15 minutes, beautifully presented! It almost seemed a waste to eat it, it was that good! I mixed wasabi into the soba sauce for the cold noodles... delicious! I finished off with the soba broth, and once again, it was a satisfying meal. Cold soba noodles for 850 yen. Thank you for the meal! (^^)v

On my third attempt, I finally got to taste this soba! The first time, without doing any research, I arrived after 1 pm and was told it was sold out. It's such a popular place! The second time, I arrived before noon thinking there would definitely be soba left, but was told it was sold out again. Only 10 servings, I had no idea! So, for the next attempt, I made a reservation by phone. This time, I finally got to enjoy the awaited soba. The reservation was for 12 pm. The restaurant was located in Ebetsu, Sapporo, covered in snow. There were only two customers, and the view outside the window was like a picture frame filled with nature. We ordered the duck soba set for 1200 yen and the cold soba for 850 yen. No alcohol, just pure enjoyment of the soba. The duck soba had cold noodles and hot duck broth. The aroma of the soba was irresistible. The combination of dipping the soba in the broth transformed the texture from firm to soft. The soba here was something special. I had a chat with the owner, who mentioned they only serve 10 servings because they want to focus on quality rather than quantity. The owner was humble and explained that they make the soba as if it were 100% buckwheat. I expressed how delicious the soba was, and he appreciated it. This soba is not just something you grab on the go; it's worth savoring. I thanked them for the meal and mentioned I would definitely be back. On my way out, they offered me a big pumpkin, which I happily accepted and later enjoyed as a delicious simmered dish. Thank you!

Silent... Enjoying soba quietly by oneself. Handmade soba made from peony seeds grown at the foot of Mt. Rokkosan and clear spring water, limited to 10 servings per day. With the anticipation that the new soba season has probably begun, I arrived at the parking lot five minutes before opening. Soba in a basket: 700 yen The new soba is firm and well-drained, with a subtle freshness, and a modest sweetness typical of peony seeds that resonates gently and enriches the palate. It is firmly kneaded, cooked, and also carries a new sense of vitality. Soba that feels like watching the back of a quiet and honest owner, looking forward to the maturation period in winter. By the way, on this day, they sold out quickly after opening even on weekdays. It seems like making a phone reservation would be a good idea.

Thank you for this year. I look forward to your continued support next year. I want to continue my leisurely and enjoyable food log activities in the second half of the year. I am in Ebetsu with my work partner who loves soba. Recently, when we go out for lunch, we look for a soba restaurant in advance before heading out. Personally, I would like to eat ramen, katsudon, or yakiniku, but my partner doesn't seem too thrilled unless it's soba. So, I always wonder what kind of soba we will eat next. This time, we went to Jyan in Ebetsu. The atmosphere of the restaurant with silos and fields is excellent for enjoying soba. It feels like a hobby-like detached house. It's a one-man operation by the owner. There was one customer before us and three customers after us. We ordered the seiro soba for 700 yen with an extra serving for 200 yen. It's a quiet space with nothing special. The soba looked delicious and hand-made at first glance. Just by looking at it, you can fully enjoy the aroma of soba. The soba was perfect for my personal taste, with the right amount of water draining and sauce. I ordered an extra serving, and it was so good that I wanted another bowl. The soba-yu (soba water) had just the right amount of soba flour added. If I go to Ebetsu again, I would definitely want to visit this soba restaurant. Thank you for the meal.

My favorite soba restaurant in Hokkaido is a small shop that serves only 10 portions a day. It is not a fancy place, but the soba is just perfect for me - thin noodles, firm texture, and a strong bonito flavor in the broth. The atmosphere is also lovely, with soba flowers blooming outside the window and butterflies fluttering around. You can even see Mount Eniwa in the distance. Eating soba by the window is a truly delightful experience. The owner is also very kind, making it a wonderful place to visit. It's about a 45-minute drive from Sapporo, so it's best to make a reservation before going. I was so excited to eat there again that I forgot to take a photo of the delicious soba.

First visit. The weather was nice, so I went on an expedition to Ebetsu. I went to try hand-made soba that they only make 10 servings of per day! We arrived with 4 people right when they opened at 11:30, with one customer already there and four more customers who had made reservations. The small shop attached to a residence had a lovely view of a soba field through the window (*´꒳`*) I had the cold zaru soba for 850 yen, with thin noodles that I really enjoyed! I would love to visit again during soba season next time.

I had heard that they only serve 10 portions a day, and I managed to get the last one around noon. I felt a bit sorry for the customers who came after me. The view of the vast green field beyond the neatly maintained and clean parking lot was calming. I felt relieved to have made it here and grateful for being able to enjoy the meal. I ordered the "seiro soba" for 700 yen. The sound of ice being crushed echoed in the fully packed restaurant, followed by the sound of water being drained from the noodles. Everyone was quietly enjoying their meal. The sweet fried soba was delicious. The soba, made with peony seeds and spring water from the foothills of Mount Rishiri, was as good as the reviews said. The noodles had a gentle touch and a fresh taste. The sweetness of the peony was subtly felt within the soba. The noodles were easy to slurp and had a nice texture. The broth had a good depth and a refreshing sweetness that lingered. The balance between the rich umami flavor and the clear sweetness seemed to be adjusted according to the season. The garnishes were meticulously prepared and added a touch of elegance. The refreshing flavors of the water-washed white onions and fresh wasabi complemented the soba well. Overall, it was delicious. Thank you for the meal.

Seven years since our first encounter... it was truly delicious. Served on a bamboo sieve, the buckwheat noodles made with peony soba from the foothills of Mount Yotei and using the clear spring water of the same mountain are limited to ten servings a day. The soba, with its straightforward yet firm character, reflects the owner's own demeanor. During this season, the peony seeds bring a strong sweetness when chewed. Interviewer: "It was very delicious. Have you come close to achieving the coveted ten-percent soba that you aspired to seven years ago?" Owner: "I believe the noodles themselves have improved, but the more you do, the more you crave perfection. I think it will always be this way." Interviewer: "Your style remains unchanged." Owner: "If I can no longer maintain this style, it will be time for me to retire as a craftsman. Soba can be made with shortcuts, but I don't want to compromise." The owner spoke gently and calmly, with a straight gaze and a quiet smile. This soba was a reminder of a like-minded individual who shared it on Instagram, and I am grateful for that. Of course, part of the charm lies in the limited availability of this dish, but the consistency and dedication are truly admirable. By the way, the owner's mentor, whom he admired, has retired from the forefront of the soba shop "Yoteizan" and now focuses solely on agriculture. And although it may be early, they are planning to serve new soba from the first week of September. The presence of seasoned veterans who recommend delicious soba to us, including this shop, is truly remarkable. However, time marches on.

I tend to put off visiting soba restaurants, so this was my first time visiting this place. I had heard of the name of the store before and had this image in my mind that it was located deep in the mountains of Eniwa, but I never imagined it was actually near Matsue Elementary School. I usually pass by this road when going to Nagano or Kurayama, but I never noticed it before. Originally, I was planning to visit a soba restaurant in Chitose that is only open on Tuesdays and Fridays, but they are closed until the end of this month, so I called to confirm the opening hours and made a reservation at "Ju-an" (I wonder if they will be open next month since they have extended their closure so persistently). There is parking space for about three cars. There is a field outside the store, and with few buildings around, you can see the mountains. When I entered the store and said, "I made a reservation for today," I was shown to a table. I was curious about the "herring soba," but this time I went with the owner's recommendation, the "mori soba (¥700)." First, a snack and tea were served. The fried soba had a salty taste and a crispy texture! It could also be a good appetizer. The soba was served in about 5 minutes. The noodles were well drained. Despite being thin, they had a good texture. The wasabi and green onions as condiments paired well with the soba! I also had some soba-yu, which I drank up, so my stomach was satisfied. Later, another group of customers entered, and they also ordered the "mori soba." I will continue to visit soba restaurants little by little. Thank you for the meal.

I arrived at New Chitose Airport in the morning and rented a car to start driving, just before lunchtime. I had decided on my first meal for this trip. I headed to Eniwa City. A soba restaurant located in a farmer's front yard, a little off the main road I usually take. I saw the review of Atsushi Hoshi-san and the soba photos were simple, but they looked undeniably delicious! I received various recommendations in the comments and headed there immediately. When I arrived at the destination on the navigation, the soba flag was the landmark. There was parking space for three cars when I entered the house. I managed to park as the third car. After parking, I couldn't quite figure out where the restaurant was. There was a small hut attached to the main house, with 2 groups of customers inside and the owner working in the kitchen. In between his work, he showed me the menu. There were only a few types of soba, with no side dishes like tempura. I prefer cold soba, so I ordered a large serving of cold soba. While waiting, I passed the time with complimentary soba and tea. The serving started for the previous customers, and after a short break, it was my turn. Since there were no customers behind me, the atmosphere in the restaurant was relaxed. I dipped the soba in the sauce and slurped it up in one go. Ah, it truly is delicious soba. I don't eat soba often in Hokkaido, but this might be my favorite soba in Hokkaido! The portion was decent, just right considering I planned to eat a lot later. I found out that they only serve 10 portions a day when I paid. Next time, I'll have to book my flight to coincide with their opening hours!

The restaurant under the lantern is dark. I had heard about this wonderful soba restaurant in the local area. I heard that they sell out quickly, so I decided to visit on a weekday during the holidays. The restaurant, located in the middle of a field, seems to be a side business of a primary farmer. Thinking that it was a hobby shop run by a soba-loving farmer, I soon realized my misconception as soon as I stepped onto the property. The garden connecting to the separate shop building was amazing. All the plants were perfectly pruned. Upon entering the simple and clean interior of the shop, I noticed that there wasn't a speck of dust on the tables or even on the window sills. The view from the window was of neatly cultivated fields (presumably soba fields) surrounded by sharply pruned hedges. The owner of this shop is no ordinary person... The recommended dish was the cold soba, but as a lover of cold noodles, I didn't hesitate to order it. The fact that cold soba was included in the carefully selected menu already won me over. (By the way, my husband ordered the traditional seiro soba). The cold soba, served elegantly on a flat plate, arrived in about 10 minutes. The noodles had a sharp edge, the grated daikon was meticulously prepared, and the finely chopped green onions were a work of art. I always believe that a noodle shop with beautifully cut green onions is sure to be delicious. The noodles were firm, the broth was gentle, and the crispy fried tempura bits were so delicious that I ate them all with a spoon. The carefully grated daikon, along with the delicious soba broth, was a delight. I was also pleased when they brought a soba cup for the soba broth. The thick soba broth was delicious on its own or when added to the broth. To be able to serve such high-quality cold soba for 850 yen is amazing. Thank you. It was like being served by a samurai. I will definitely come back!

I have been enthusiastically invited to this soba restaurant for a while now. The atmosphere was so inviting that I couldn't resist going. Even though it took a while due to the current situation, I was finally taken there, and it was a very satisfying experience. I tried the "seiro soba" for 700 yen, and it was my first time. The owner seemed to handle everything by himself, and his love for soba was evident in his appearance and demeanor. The restaurant had a simple and clean interior, and my friend, who is a big fan, recommended the "hiyashi tanuki soba" as her favorite. The soba arrived in about 14-15 minutes, and it looked beautiful and delicious with its glossy appearance and aroma. The soba had a refreshing taste and a perfect balance of dipping sauce. I also tried the duck, which was tasty without any unpleasant odor. I ended the meal with the satisfying soba broth. Since it was closing time, I had a nice chat with the owner about his passion for soba and the history of the restaurant. He mentioned that they use soba harvested from their own fields, and I look forward to visiting again to taste it. Overall, it was a delightful experience.