When returning to Aichi, I stopped to eat before heading home. Despite it being a weekday, the airport was crowded and the flights were full. It was nice to see travel and dining returning to normal. I decided to go with the basic soba noodles. It was a nostalgic taste. The broth reminded me of the station soba I had in Sapporo long ago. It had that Hokkaido flavor. The soba was definitely tastier than the station soba. My sons had the herring soba with yuzu pepper on the side, so I asked for a little taste. It was incredibly delicious. I wish they would serve yuzu pepper with the basic soba too. There aren't many places in Aichi that serve delicious soba, so I was satisfied eating here. I usually go for ramen, but it was too crowded...soba was a good choice. ⭕️

After returning the rental car, I arrived at New Chitose Airport. Normally, when I visit Hokkaido, I always end my food journey with miso ramen at Ramen Dojo, but this time I was planning to try two types of soft serve ice cream at the airport. However, I suddenly felt like having a draft beer and ended up at Hokkaido Soba Ittoan. Even though I have been visiting Hokkaido for over 40 years, it was my first time entering a soba restaurant for a meal. This restaurant offers two types of soba noodles: a mix of 80% soba and 20% wheat from Horokanai Town, and buckwheat soba from Omu Town. Both are made with homemade flour using a stone mill. I was drawn to the combination of Yama-no-be tempura and soba noodles, and decided to try the "mori" or "kake" soba starting from 700 yen (tax included), with an option for extra noodles at +200 yen (tax included). You can also request to switch to buckwheat soba noodles (limited quantity available). They also had "duck seiro" made with duck from Takikawa Town for 1,500 yen (tax included). Hokkaido does not have the tradition of eating soba noodles before a meal, so even when I visit, I cannot enjoy this tradition. However, being at New Chitose Airport, I was pleased to see a soba restaurant offering soba noodles as a meal starter! In addition to draft beer, they also had Hokkaido-produced shochu and local sake available. Since I was thirsty, I started with a draft beer. Whenever I order beer in Hokkaido, it has always been Sapporo Classic! As a snack, I ordered "salted squid guts" and "dried cod with mayo and chili pepper" to accompany the beer. The "salted squid guts" from Setana Town was different from regular squid guts, as it was made with salt and koji without using the internal organs. It had a unique texture and went well with the beer. It reminded me of my childhood when I used to eat this snack with my father. The dried cod, Skesou cod, was dried in the cold sea breeze during winter, then served with mayo and chili pepper. It required some effort to chew due to my weaker teeth now, but the flavor of the cod spread in my mouth with every bite. Dried fish and salted squid guts pair best with sake. I chose a dry sake, "Kokuyoshi-no-Natori Sake," a special Junmai sake from Otokoyama Sake Brewery in Asahikawa. It had a sharp and crisp taste, characteristic of Otokoyama Sake Brewery's sake. For my final meal in Hokkaido, I had the "mori" soba made with 100% buckwheat noodles. The soba came with a dipping sauce, wasabi, and chopped green onions. The machine-cut soba noodles had a light brown color and a firm texture, providing a satisfying bite. The dipping sauce was different from Edo-style soba, with a slightly sweet and gentle flavor with a rich broth. I gradually dipped the noodles in the sauce, enjoying the flavors. As I finished the soba, a hot soba broth was served, made from the water used to cook the noodles. It was a hot and comforting way to end the meal. During this visit, I explored more soba restaurants than usual, but on the last day of my stay in Hokkaido, I was able to enjoy the tradition of starting a meal with soba noodles.

Since coming to Hokkaido, I hadn't eaten soba and had caught a craving for it (lol). I'm not actually going back to Osaka yet, but I came to New Chitose Airport to see off someone heading back towards Tokyo first. I had actually planned on getting ramen, but the line was so long that I didn't have the energy to wait. Looking to the side, there wasn't as long of a line at the soba restaurant. Soba it is then! I got the large serving of zaru soba, while my acquaintance got the tempura soba. The broth was a bit strong, but had a nice bonito flavor to it. There was maybe a bit too much seaweed, but overall it was delicious. Thank you for the meal.

At the airport, I usually eat soba noodles at this shop. They start serving before 11 AM. This time, I chose the duck soba noodles. It was delicious! The duck was a bit firm. I recommend trying the cold soba noodles next time! Thank you for the meal. ★

I entered a shop that caught my eye as I was in a hurry and ordered the zaru soba, which was said to be served the fastest. I wanted tempura, but I resisted. The noodles were firm and on the harder side, so I thought maybe I should have ordered the 80% buckwheat soba instead.

I chose the 80% buckwheat soba over the Tartar soba, and ordered the seasonal limited edition Asparagus Tempura Oroshi Soba because I prefer thin soba noodles. The dish served was almost identical to the image. Before pouring the broth, I tried a bite of the asparagus to savor the tempura texture, but couldn't stop eating because it was so delicious. I would definitely want to order extra asparagus next time. Although not shown in the photo, soba-yu (soba water) was also provided (thin and clear). When you've had a lot of fried chicken, ramen, and sweets during your trip to Hokkaido, ending with soba is also a good choice. ♡

I wanted to eat soba noodles in Hokkaido, so I couldn't decide between the 80% buckwheat and 100% buckwheat options. I finally decided to order both at the same time. The noodles were slightly thick, chewy, with a good texture, and had a hint of bitterness in the 100% buckwheat noodles, which was great. The 80% buckwheat noodles were easy to eat and had a nice texture as well. Ordering both in a large portion was the right choice.

It's 6:00 PM at Chitose Airport. Hello, it's Kamen! This time, it was a short stay but I feel like I achieved all my goals. For my last meal in Hokkaido, I decided to have soba noodles to finish off. I chose the thick buckwheat soba noodles this time. It took a little while, but the soba noodles arrived! They were indeed thick, so I had to chew well. While eating, they also served soba broth. It was a thick and rich soba broth. I'm full now. Thank you for the meal!

I went on a trip by plane after a long time! Excitedly checked in my luggage and had dinner! This time, I went to Ichitouan, which was very close by. You can choose between Ni-Hachi soba and Dattan soba. It was nice to have hot soba tea served first. I had the "Kashiwa Soba" and "Nishin Soba" set with soba and pressed sushi. I also tried the limited-time "Anping Town Gokubuto Asparagus Tempura Oroshi Soba" for 1400 yen. It was definitely worth it to add the asparagus tempura for an extra 400 yen! The freshly fried hot asparagus tempura went really well with the soba! The Oroshi soba had a rich and delicious broth! As expected from a soba restaurant, the broth was incredibly tasty. The Oroshi sauce, bonito flakes, and seaweed all blended together perfectly and were delicious! The Oroshi sauce wasn't too spicy, which was also tasty. Overall, it was about three times more delicious than I expected, and I got lost in the deliciousness! This restaurant serves incredibly delicious soba! I am satisfied! Thank you for the meal!

I chose Dattan soba and Ni-hachi soba lovers! Due to an ANA aircraft malfunction, I had to transfer to a different flight and received "meal expenses" in cash, so I used it for a late lunch. I had cold nuki soba with Dattan soba! It was smooth and delicious. I couldn't afford the tempura soba, so I chose this one and I was satisfied.

The photo is of a Tempura Soba priced at 1,800 yen. You can choose between two types of soba: Nihachi Soba and Tartary Buckwheat Soba. I chose Nihachi Soba for my first time, as Tartary Buckwheat Soba was described as being similar to country-style soba. The noodles had a low elasticity, and the broth was lightly sweet. The tempura was good, but I think it would be better with Morisoba or Seiro Soba instead of Zarusoba for a Tempura Soba dish.

The last Hokkaido gourmet meal of our trip was soba noodles. We found a restaurant right in front of the escalator on the 2nd floor of Center Plaza. We arrived around 5 pm, so there weren't many people inside. There were two staff members, a young man and a middle-aged woman, working efficiently. I ordered the "Ten Zaru Set" which came with cold soba noodles. I wanted warm broth on the side, but it ended up being a dipping sauce. I chose the buckwheat soba noodles, which had a good chewy texture. The sweet broth paired well with it. The tempura included garlic stems, salmon, scallops, and two other items (I can't remember, sorry). I was impressed by the scallops from Hanamaru, so I was thrilled to have them again in the tempura. The sushi included mackerel and another type (not sure what it was, but it had kelp in it), and they were both delicious. The portion size was satisfying (although it might not be enough for men). I would like to try the zaru soba with regular soba noodles next time. Everything we ate in Hokkaido was delicious. Thank you for the wonderful meal!

Ichian-An, New Chitose Airport: Chilled Inaniwa Dattan Soba for 900 yen. This is a popular spot at New Chitose Airport, often with lines. I chose the Dattan Soba, which had a good texture and was delicious. The clientele is mostly older, and the service was polite with a calm atmosphere.

Returning from a trip to Sapporo in March 2023 (¥2,700 per person), I stopped at a restaurant in New Chitose Airport before the security check for a late lunch. I was happy to receive soba tea, water, and a wet towel upon sitting at the table. This was the final drink of my two-night, three-day trip to Sapporo, the 14th glass of Sapporo Classic. For my meal, I ordered the Devil Grated Daikon Soba (with extra noodles for ¥200). You could choose between regular soba (80/20 blend) or buckwheat soba, so I chose the latter (limited quantity). Considering my tendency for high blood pressure due to excessive drinking, I opted for buckwheat soba, which contains a higher amount of rutin known to lower blood pressure. The Devil Grated Daikon was made with roughly grated daikon radish, which was satisfying. While I have no complaints about the texture, I associate grated soba with spicy radish, so that's worth noting. Overall, it was a delicious meal. (Note: The actual number of drinks consumed may be higher than 14, based on memory and record-keeping.)

New Chitose Airport has limited options open in the morning. I think it would be nice to have a few more options, but oh well, that's airports for you. To cut back on calories a bit, I decided to go with soba. I chose the 80% buckwheat soba with kashiwa tempura. They don't call it "parent and child" here. It was delicious. The soup and noodles left a lasting impression the next day. It had been a while since I had soba, but it didn't disappoint. I often used to eat soba at Ichian when flying for work from here. The location has changed, right? Probably.

I was feeling hungry at the airport and wanted something light to eat, so I decided to visit this soba restaurant for the first time. My friend and I both ordered the same cold soba noodles. You can choose between buckwheat soba and regular soba, so I chose buckwheat soba. The food was served in less than 10 minutes. The buckwheat soba noodles were a bit thicker. Honestly, I couldn't really tell the difference in taste, but I felt that the buckwheat soba had a better texture and was easier to swallow. Both were delicious. The prices at this soba restaurant in the airport are a bit high, but the cold soba noodles were only 900 yen, which is reasonable. I recommend it.

The other day, I visited the renowned restaurant Ichitouan located inside New Chitose Airport, known for its connection to the soba world's Akari Hoshikawa. Akari Hoshikawa, a female professional baseball player from Asaka City, Saitama Prefecture, has excelled in various teams since her childhood. She recently announced her retirement from women's professional baseball but surprised everyone by joining the Awaji Brave Oceans team. When it comes to Ichitouan's soba, it is a perfect blend of sharpness, flavor, texture, and volume, making it a top performer in the soba world. The taste is like hitting a home run, and the broth complements the noodles perfectly, showcasing a masterful performance on both offense and defense. It's truly outstanding!

After a long time, I had soba in Hokkaido ❤️ There were so many different shops to choose from, but I decided quickly in front of a soba restaurant. I entered just before 12 o'clock and it was full. There were two types of soba, Ni-hachi soba and buckwheat soba, so I decided to try both. The Ni-hachi soba set for ¥700 had a nice soba aroma and smooth texture, with a rich dashi flavor. It was very satisfying. The buckwheat soba zaru set for ¥800 had thick noodles with a rustic soba taste, very filling. Both were delicious. Personally, I preferred the Ni-hachi soba (lol). The atmosphere inside the restaurant was bright and I was able to relax. I left feeling very satisfied and full (lol).

On the second day of my stay in Chitose, I decided to spend some time at New Chitose Airport for shopping. Although I had already had breakfast at the hotel, I felt like having something else before heading out. I remembered this soba restaurant that opens at 9 am, so I decided to stop by. The restaurant had more seats than I expected and since I was dining alone, I was seated at the counter. After looking at the menu, I decided to order the cold soba with a side of Japanese sake (Kunimare) for 1700 yen. You could choose between two types of soba, I opted for the buckwheat soba which I had never tried before. Since I wasn't too hungry, I kept my order light. I also wanted to experience the combination of soba and Japanese sake, so I ordered the sake as well. The sake arrived first and it was quite enjoyable and easy to drink. Shortly after, the soba arrived. The buckwheat soba had a strong texture which I liked. The taste of the soba itself was a bit hard to distinguish, but I heard it was more nutritious so I felt like I made the right choice. The soba came with plenty of tempura flakes which were delicious and better than the usual ones. It was topped with green onions, seaweed, egg yolk, and wasabi which enhanced the flavor. I paired it with the Japanese sake and enjoyed a smooth meal. Unlike other soba eateries where I tend to eat quickly, I was able to enjoy a relaxed meal here. I would definitely consider coming back. Thank you for the meal.

Before departure, we had a meal. The atmosphere was lively. When the restaurant is full, you line up outside, wait to be called in, place your order, and then pay at the register. The customers were mostly families, and there was quite a line. We waited for about 10 minutes before being seated. The soba noodles arrived at 11:34. The service was okay, but we had to call for the dessert ourselves. The menu offers a choice between soba noodles and buckwheat soba noodles. The parking lot is like an airport parking lot. The soba noodles were just average, nothing special. I regret not ordering something warm instead of the cold noodles. The dessert, however, was delicious. Thank you for the meal.