The restaurant "Shinoya" exudes a strong presence to the point where it could be considered a category of its own. The owner, Mr. Niino, who is around the same age as me, is a veteran with 30 years of experience as a craftsman. He has been a rare presence in Sapporo, observing the soba movement from the provider's side for many years. This time, I tried a new dish at this restaurant for the first time. It was surprising for me, as I have visited the restaurant quite a few times. I ordered the "Kashiwa" for 1,200 yen. The appearance seemed a bit rough this day, but when I tasted the sweet broth, it had an elegant, delicate, and sharp bonito flavor that quickly spread in my mouth, leaving a long aftertaste of umami. The modest amount of floating oil was also well-balanced. The delicate soba from Shinoya also held its own against the hot broth, maintaining harmony in the bowl. The tenderness and flavor of the kashiwa were excellent. Despite the prices at Shinoya, the new dish was delicious. This hot dish would be even more powerful in the winter. With my options expanding, it seems like I'll be busy visiting soba restaurants this winter.

There are many delicious soba noodle restaurants in Sapporo. This restaurant is located about a 5-minute walk from the Prince Hotel, a little away from the city center in a quiet area. It seems to be popular among locals. There are table seats and tatami seats, but it doesn't seem to have private rooms. We enjoyed sophisticated soba noodles in a refined atmosphere. Thank you for the meal!

Arrived around 11:30 AM on a weekday and the restaurant was almost full. The parking lot is small, only fitting 4 cars. I ordered the Kamo-nan and Myoga tempura. The soup had a rich broth with a hint of duck flavor, and it went really well with the accompanying sansho pepper. The soba noodles were thin and smooth, with a distinct buckwheat flavor. The myoga was also delicious. Despite having a bad hangover, I was able to enjoy the meal. By the time I left around 12:30 PM, there was a line outside with about 6-7 groups waiting. This place is popular for a reason, it's a delicious soba restaurant.

[Order] - Seiro (large serving) 900 yen + 300 yen [Review] - Located a little west of Sapporo Prince Hotel, this place is marked by a lush Japanese garden that suddenly appears in an area with many buildings and apartments. It seems that there is usually a considerable wait, but we were able to enter without waiting when we visited around 2:00 PM on a Thursday. Normally, they use a base of moreko flour, which is the core part of soba grains, blended with three types of flour, but for an additional 50 yen, you can switch to Hokkaido stone-milled whole grain flour. Since it was our first visit, we ordered the regular seiro. It arrived in about 10 minutes! The soba was shiny, white, and beautifully translucent with thin slices. The delicate and elegant taste of the soba paired perfectly with the flavorful yet not too sweet broth. The large serving had a satisfying amount, and we were very pleased with it. Thank you for the meal! #SapporoSoba #SapporoSobaShop #Shinoya #FoodPorn #SapporoLunch #SapporoDinner #SusukinoGourmet #HokkaidoGourmet #SapporoGourmet

Office workers' lunch options are limited, but on weekdays, I recommend "Shinoie"! I arrived at 11:35 and found the place crowded with customers. There were three female staff members, but I couldn't see the kitchen. Today's order was: - Kamoseiro (1,650 yen) - Seiro (900 yen) The smooth and chewy soba noodles had a nice flavor and were satisfying to eat. The duck meat had a good texture and flavor that became more pronounced as you chewed. The hungry middle-aged man ordered an extra seiro and enjoyed the meal. It was delicious! Thank you, I will definitely come back again!

An entrance to a Japanese garden suddenly appeared on a street lined with buildings and apartments. The restaurant had a traditional Japanese feel, with calligraphy displayed inside. I ordered cold soba noodles with mushroom and grated radish. The noodles were made with a blend of more refined and rustic buckwheat flour, giving them a thin yet firm texture. The mushroom and grated radish sauce was a bit heavy on the radish, so I recommend adding plenty of dipping sauce. The thin soba noodles paired well with the mushroom and radish sauce, creating a delicious dish. The portion size may be a bit small for men, but just right for women.

Handmade soba Shinoya is located on the first floor of an apartment in a residential area in central Sapporo, Hokkaido. It has a charming atmosphere with a garden, and is known to be a long-established soba restaurant. Matsuyama Chiaki is known to be a regular customer here. The most popular dish is the "Duck Seiro," and the side tamagoyaki is also a favorite. The soba is based on a blend of three types of flour with morekase flour as the base. For an additional 50 yen, you can switch to the regular flour soba made with whole grain flour from Hokkaido. The regular flour soba is said to be a well-received type of soba, between morekase and country-style soba. - Natto (1,300 yen) *tax included - Large serving (+300 yen) Chilled natto soba. The appearance of the bowl is appealing, with thin white morekase soba noodles topped with grated natto, seaweed, grated daikon radish, julienned cucumber, diced pickled radish, and a carefully placed egg yolk in the center, presenting a beautiful bowl. The soba has a good flavor and a firm texture, which I personally enjoyed. The broth has a strong umami flavor with some sweetness, making it delicious without any sharp edges. I also enjoyed it by adding soba-yu to finish it off. The soba has a stable and elegant atmosphere. Handmade soba Shinoya has been a long-standing soba restaurant since its establishment by the previous generation in 1926 in Ashikaga, Tochigi Prefecture, and it continues to follow that tradition. Their "Special Soba" is also popular, changing weekly with various flavors such as shiso, yomogi, sesame, lemon, keshi, matcha, sweet potato, and yuzu, which is also very appealing. They also offer a three-color platter with the basic morekase, regular flour, and special soba, so I look forward to trying that next time. The restaurant is clean and has a nice atmosphere, with attentive service. I highly recommend this wonderful soba restaurant. Thank you for the meal!

My partner and I rode our bikes to the soba restaurant. It was a bit crowded due to Golden Week, so we had to wait a bit. I ordered the five-ingredient soba. I have been here a few times before, but this time I felt like it was exceptionally delicious. Thank you very much.

Title: Quiet Monday Lunch As the title suggests, it was not crowded at all for lunch on Monday. The operation, as mentioned in the previous review, was calm due to the lack of customers. Well, we are all human, there can be mistakes or slow movements, and there are various types of customers. However, it is not good to evaluate based on that. Focus on the soba in front of you and eat it without being influenced by the atmosphere around you. If you feel something is not good, don't just avoid going back, give it another try after some time. There are days when things are different! I realized this and felt that maybe on that day and this day, the soba was still the same. It is not good to judge based on emotions alone. I learned this lesson... Heavenly Soba Set - 1850 yen Among the many morekase soba, this soba has a unique firmness that I have never experienced before. The slightly sweet broth that does not overpower the flavor of the soba. You can tell that the broth is well-seasoned. The tempura is fried to perfection. Truly living up to its reputation. This is a well-known shop in Sapporo, and it shows.

I visited the restaurant in the evening on a day when I missed lunch. There was only one group of customers, perhaps because it was a weekday. I decided to order the cold zaru soba (large portion) even though it's recommended to try the tempura here. The interior of the restaurant had a calm atmosphere with jazz music playing. The staff quickly took my order. Soon, the soba was served. The savor of the soba was excellent, perfectly cooked. The cold zaru soba came with raw egg, cucumber, seaweed, tempura crumbs, and grated radish. I was very satisfied with the large portion of the soba, even though it cost 1500 yen. I look forward to trying the tempura soba or mixed tempura soba next time. Thank you for the meal.

The duck soba noodles, with a large serving for an extra 300 yen, cost 1950 yen for lunch, which is a bit pricey, but worth it once in a while. The soba noodles are delicious, and the duck broth is excellent. The noodles have a nice texture, not too slippery, and the color is good. The thinness is just right. Truly a renowned soba restaurant. It's always packed.

A shop that makes you feel like you're in an Edo town, which is rare in Hokkaido! There is a parking lot right in front of the shop. The calm interior and the taste of the food. I ordered the duck seiro. It has a refreshing taste with the right amount of sansho pepper. One serving was not enough for me, I feel like I could eat 2-3 servings. Next time, I want to order two different types, haha. See you again!

This review took me over five days to write because it is not a chaotic review like usual for Sobao, so I hope it is received as support rather than criticism. --- The ideal appearance of a soba restaurant, the true appearance. The culture passed down from ancient times, everything is very wonderful. And Shinoie has been a long-established shop that has upheld this tradition. The appearance that suddenly appears in the city is like a traditional Japanese art itself. The duck seiro of Sosho is very delicious, and it can be said to be the taste of tradition. It is a shop that I always want to visit again. However, there is always one thing that is disappointing every time. This long-established, famous shop. During peak hours, there are always many people waiting in line. It is not good to ignore the drunk regulars making phone calls inside the store, prioritize customers who are stopped by for a drink before taking new orders, or start spreading newspapers after finishing the soba... When I visited at the opening time of 11:15, there were several customers already there, drinking alcohol... Of course, it is not a bad thing for the shop to serve a lot of alcohol and order a few dishes before the soba, even in this modern age. Drinking alcohol at a soba restaurant in the afternoon, enjoying the soba, and spending a relaxing time. It is a wonderful thing, and I know that this is how a soba restaurant should be. However, times have changed. They are always changing. Because it is such a long-established, famous shop, shouldn't they at least consider a little bit about the many people who come for the sake of soba alone... It is not the fault of the regular customers, but rather a problem with the operation and thinking of the shop. In a small voice... (Well, even though I am a regular, I am not that morally low... lol) Thinking back on visiting many soba restaurants. When I visited "Suan," which serves only ten meals a day, on my first visit, the staff apologized for the sold-out items to customers who came from Tokyo without a reservation and kindly recommended other delicious soba restaurants nearby. "Rimeian," a famous shop, also allows reservations for a bowl of soba. "Harunosuke" guides customers to a distant parking lot, with the staff running to provide directions. "Nyufuku" is packed with people at the tight counter, but I have never felt uncomfortable due to the small consideration of the oba-chan. Speaking of daytime drinking... "Kuramitei" and "Korin" have counter seats and a calm atmosphere. The owner of "Kuramitei" goes as far as to explain the sold-out items and the style of the shop, and even goes to the storefront to say, "Please make a reservation next time." "Taguto" also boasts such popularity, but ultimately receives high praise from those who wait and want to eat. Continuing the good old days is very appreciated and important to us, but being able to keep up with the constantly changing flow of the times is a different story. I hope for an operation that makes you think, "I'm glad I chose this shop." --- The following is an article from the last page of the menu, from Yuzuko. "Soba passed down from ancient times in Japan" Soba, which was originally a relief food to ward off hunger, began to be celebrated without distinction between upper and lower classes after the emergence of the Edo period's peak "sobakiri." One of the documents from that time contains a passage that makes us think about the future of soba, "After eating the crane's dish, the next stage must be the place for sobakiri," which is a passage from the "Sobakiri Eulogy" written by Unrei, one of the ten disciples of the haiku saint Basho, including his teacher's intentions. At that time, the crane's dish was a dish that only a limited number of people such as the emperor and the shogun could enjoy, and it was always followed by soba (sobakiri), as the previous sentence implies. Soba was not only a favorite food of the common people but also favored by the noble people who were at the pinnacle of society at that time, enjoying fine dining. As the palate becomes more refined, the deliciousness of soba becomes apparent, and one comes to like soba. If the soba dedication of the Edo period suggests something in a modern style, it might be like this. Crane's dish ==========

That's why I can't take my eyes off it. It's not just a long history. It's not a record that is constantly being overwritten. For the reviewers waiting, I push my feelings and my back. Yes, I have always been fascinated by what I inherited from the shooting stars. The city center of Sapporo was covered in snow for the New Year. January 4, 2023, was a relatively calm day. Starting from Tomakomai while feeling the sea breeze, aiming to discover a new world view in Sapporo. And then, we met up. The world that awaits beyond the limits. A beautiful yet harsh journey. The 10-hour drama that continued through 6 shops will reach its conclusion today. The 3rd Sapporo Soba Discussion Part 1: "Shinoya," which elegantly portrays the picturesque landscape, is a well-known traditional soba restaurant in Sapporo. The New Year's first soba meeting started with a difference. I eagerly accepted the proposal of the "Adult Elevator Style" suggested by my mentor, the shooting star. I walked through the curtain and was guided by the young proprietress to a table at the back. I immediately ordered a Yebisu beer and made a toast. The appetizers were the usual three. The atmosphere created by this space and the clientele is unique to Shinoya. Presence. Adult. Cheers♪ Let's make the toast even more delicious with SAPPORO Adult Elevator♪ It's a mysterious elevator that travels through adults. On this floor, there was a soba sommelier who passionately faced soba. ◆Question from Shishi... "What is soba to Shooting Star-san?" ◇Answer from Shooting Star... "Is it light... And I am the shadow that always appears with the light. If the light becomes stronger, my outline will also become clearer. It may sound exaggerated, but I want to be in a relationship where we are one with each other, in a natural combination that arises. I would be happy if there were more people (reviewers) who pursue soba, like it, are interested in it, and express the world view that individuals see and feel. Just watching (reading) them makes me excited (laughs)." Cheers♪ Let's make the toast even more delicious with SAPPORO It was time for last order around 4 pm. Of course, I ordered the closing soba. I ordered a seiro and was given a double serving of soba choko. This place is really cool. I dipped the Mad-style coarse soba into the sharply chilled bonito-flavored broth and slurped it up. Alright, time to pay. Oh, the retired proprietress appeared. It was an honor to meet you. The unchanged smile is charming. The brave president who guards the kettle is also manly and spirited. It was delicious. Thank you for the meal. To be continued. *Excerpt from Sapporo Beer HP. *Reference citation from NTV program. *Excerpt from Shooting Star Review. Sequel Editing *Sapporo Soba Discussion Part 1: Shinoya Edition *Sapporo Soba Discussion Part 2: Toke Marui Imai Store Edition *Sapporo Soba Discussion Part 3: Sosuru Edition *Sapporo Soba Discussion Part 4: Toke Main Store Edition *Sapporo Soba Discussion Part 5: Kasu Soba Fudo Hanare Edition *Sapporo Soba Discussion Part 6: Nishitsuru Main Store Edition - The End -

Wandering new curry mania / rookie ramen mania, a solo middle-aged man. This is a memo-like review from the old man. If you are looking for concise information about the restaurant and dishes, please move on to other reviews here. Today is a revenge for not being able to eat on the last day of work (Wednesday). It seems like I will be spending New Year's here this year. I will go with the mindset of going out to buy books during the holidays. I will leave the kitchen cleaning, including the range hood, for when I return. Alright! Let's head over to aim for the opening time. I arrived at 11:18 am (Friday), a few minutes after the opening time. Ohhh! Already, there are 3 groups and 8 people waiting in line. Those who have already entered were waiting in line for the opening. I managed to secure the last waiting seat and waited there. More and more people continued to arrive. Some were picking up the soba they had reserved for home cooking, some had reserved seats, and others were waiting around the reception area. It quickly became crowded. However, I will patiently wait today. I brought a book to read and prepared for writing reviews. After waiting for about 40 minutes, I finally entered the restaurant. It was almost 12 pm. I was guided to the usual large table seat. Inside the restaurant, there was a large group having a banquet with loud laughter. In the opposite table seats, a few groups of 2-3 people were drinking happily. Even though it's before New Year's, there were stylishly dressed men and women (middle-aged) as well. That's why the turnover rate is low. But that's the original style of a soba restaurant. Now, what should I order? Hmm, I think I'll go with the "warm soba" that I haven't tried yet. In that case, the "regular flour" would be good. In any case, the "tamagoyaki" is a must. I ordered the warm soba (kashiwa) with regular flour and tamagoyaki, totaling 1,900 yen (1,100 yen + 50 yen + 750 yen). Hmm, it's a bit luxurious. But it's "New Year's soba," so it's a reward for myself after everything that happened this year. The tamagoyaki arrived first within 3 minutes of ordering. Oh! The impressive size as always! It's a standard 2 servings. Just leaving it there, the aroma of the broth comes through. I want to eat it right away, but it's hot, and I might burn my tongue, so I need to take a picture first. So, I'm waiting for the kashiwa soba. Then, the kashiwa soba arrived a minute or two later. The aroma of the broth and the seasoning blend together. Now, let's add a spoonful of soba dipping sauce. The warm soba dipping sauce looks like this. Maybe because I chose kashiwa, the umami and richness seem to have increased. Hmm, but maybe the saltiness is a bit stronger because it's warm. I didn't notice this when it was cold. Hmm, but it's still within an acceptable range. The regular flour is a type of soba that is a mix between "sarashina" and "inaka." It's made of stone-ground "whole grain flour." I mistakenly thought it was "ni-hachi soba." Despite being "whole grain flour," it's well-formed and smooth. If it's not well-made, it could become rough, but just by picking it up, the soba lines up smoothly, showing that it's well-made. When you lift it, it's a clean straight... or rather, just lifting it up lightly causes the soba to align smoothly, indicating a smooth finish. When you slurp it, it flows smoothly into your mouth. Hmm, it has a nice texture. This smooth texture is also one of the elements that make it delicious. The aroma of the soba dipping sauce is strong, but the regular flour also has its own aroma. Well, maybe the soba dipping sauce is stronger. Even if you pick it up haphazardly with chopsticks, it lines up smoothly, so when you slurp it, the soba dipping sauce is also sucked up, creating a feeling of sucking up the soba dipping sauce. The kashiwa is just regular chicken meat. It's just regular chicken meat according to my taste sensors. Maybe because the soba dipping sauce already conveyed the umami and richness of the kashiwa. It would be even better if it were a "flavorful chicken meat," but then the "price" would be a concern. Hmm, as I eat, it's a bit salty. It's delicious, though. Well, it's time to try the tamagoyaki.

I visited the restaurant around 1 pm on a regular day. It is located near the government district in Sapporo and is a super famous restaurant that is often featured in soba restaurant guidebooks. The interior of the restaurant is calm, with jazz music playing quietly, and there is plenty of space in the seating area, which includes both traditional tatami rooms and tables. I ordered the large portion of regular buckwheat noodles (900 yen + 300 yen), and it took about 10 minutes for the dish to be served. The soba noodles are hand-made, thin with a light grey color and a firm texture. The presentation is elegant. The dipping sauce is spicy and delicious, and the condiments include green onions, grated daikon radish, and wasabi. The soba broth served just before finishing the meal is thick and plentiful. The staff is courteous and the entire experience, including the delicious soba noodles, sophisticated clientele, all exudes a sense of stability. It's easy to understand why this restaurant is known as a top soba shop.

Located south on Ishiyama Street, next to the Chuo Ward Office, and left turn at the Sapporo Prince Hotel. It's not a place you can easily go for lunch, as they close at 5pm. I ordered the tempura soba for just under 2,000 yen. The noodles are Moretsu, but they are so firm that they are hard to cut. Perhaps there is a special technique to making them. They are easy to slurp up and delicious.

Soba restaurant near the ward office. It was my first time visiting as I hadn't had the chance before. The interior had a calming Japanese atmosphere. I tried the regular buckwheat soba for the first time, along with tempura soba and tamagoyaki. The soba noodles were thin and flavorful. The soup bowl was large! The soup had a strong taste at first, but it was actually quite mild and easy to enjoy. The portion of soba was quite generous. The tamagoyaki was also large. The combination of regular buckwheat soba and soup was quite addictive. It's no wonder this place is popular.

Many soba restaurants have relatively short business hours, but this one stays open until early evening, closing at 5 pm. It's a good option for those who want to avoid the lunchtime rush. I ordered the ten-seiro soba with regular flour and a tamagoyaki. The soba noodles were thin and beautiful. The regular flour soba was described as a type of soba between sarashina and inaka soba. The flavor of the soba was strong and delicious. The dipping sauce was a bit salty, and the portion was quite small. However, I found that by not dipping all the noodles at once and instead scooping a small amount with my chopsticks and lightly dipping it in the sauce, the balance of flavors was perfect. After finishing the noodles, I added soba-yu to the remaining dipping sauce, added some condiments, and enjoyed it as a flavorful soup. It was truly delicious.

It was cold, so I wanted to eat ramen or something, but the restaurant I wanted to go to was closed for regular holidays or temporary closures... Since this place recommended by my partner seemed close by, I decided to visit. I was thinking of eating warm soba, but while looking at reviews in the car on the way, I couldn't help but think it must be the zaru soba. It was delicious! Zaru soba was the right choice. Thank you for the meal.

Wandering new curry mania / rookie ramen mania, a solo middle-aged man. This is a memo-like review from an old man. If you want concise information about the restaurant and food, please move on to other people's reviews around here. It's cold... In this late autumn season, with cloudy skies and temperatures below 10 degrees Celsius, it feels colder than in winter. So, if you're going to ride a bike in these conditions... Of course, your face feels colder in winter. But wearing a winter coat with inner lining or a down coat, and wearing winter gloves (fleece-lined), makes your whole body "quite warm" if you pay attention to your feet and walk at a decent speed on snowy roads, you might even break a sweat. Now, with bike-sharing season coming to an end, let's go to "Shinokura" for a last taste. I don't have enough time for a round trip walk during my lunch break, so I decided to go cycling. I tried the regular flour soba, Shin Soba, and now I need to try the "special soba" that I haven't had yet. I arrived at around 12:20 pm (Friday) and the seats were already more than half full with customers. There were also solo diners (men), and groups of two or three male colleagues. Surprisingly, I finished my work early, so it was just in time for lunch. Looking at the menu for the "special soba," I wonder what to choose. - Shiso cut - Keshi cut - Yomogi cut - Matcha cut - Sesame cut - Red sweet potato cut - Lemon cut - Yuzu cut (available only in winter) I skipped the description of the "weekly special" and asked if they had the "Yuzu cut," and they said, "We offer it as a weekly special, and this week we have it." Oh, I'm sorry for the misunderstanding. Well then, let's order the special soba and try something different. Special Soba (Sesame cut), with soba yaki miso, tax included 1,500 yen (950 yen + 550 yen). The soba yaki miso arrived first, about 3 minutes after ordering. As expected, it's a mixture of miso, green onions, soba seeds? Nuts? Spread on a spatula and grilled. I thought the presentation would be a bit better (thicker), but it was lightly presented... Let's try it first. When I tasted it, it was "more bland than I expected!" Oh no! I need to have it with a dry sake to enjoy it! The saltiness suggests that the miso is the main ingredient rather than the soba. I see, that's how they prepare it here. As I was thinking about it, the special soba arrived about 5-6 minutes after ordering. Oh, it's Shin Soba with finely crushed sesame seeds, beautifully presented as always. It looks more whitish in person than the light brown in the picture. Let's try it now, as usual, when I put it in my mouth... Hmm, the sesame aroma... it's not as strong as I thought. Oh, is this how it's supposed to be? In recent years, it seems to have changed, but about 30 years ago, "Goma Soba Yakumo" had a noticeable sesame flavor, which I liked, and I used to visit it often back then, so that impression is strong. But the soba sauce is still delicious, so dipping it a bit and slurping it up maintains its deliciousness. Well, this is fine too. Maybe my taste buds were thrown off by having the soba yaki miso first, but even with wasabi, it didn't have the same sweetness as last time. Hmm, a bit disappointing. Next time, I'll try the "warm soba," fitting for the season.