I entered the store as soon as it opened, and within 30 minutes, the seats were quickly filling up. By the time I left, the restaurant was full, it's a popular spot! The reason for its popularity is the homemade pasta and the delicious vegetables grown on-site. The seasoning and salad dressings were also tasty. If I ever go back to Biei, this will definitely be one of the restaurants I visit again.

I visited this restaurant after seeing it in a wheat stamp rally booklet during my stay at a pension. Although the owner of the pension recommended another place, I was curious about this one. When I arrived, I found that there were quite a few seats, but not many tables, so there was only one table available. I was asked if I was willing to wait, and although I didn't really want to, I agreed. It took a while because they were short-staffed. Since I can't eat cheese, I asked if they could make a dish without it, but unfortunately they couldn't, so I ended up ordering a vongole pasta without cheese. It took less than 30 minutes for the food to be served. During the wait, I noticed a few customers coming in and writing their names on a paper to wait in their cars. It seems to be a popular place. The noodles were chewy and delicious. However, considering the wait time, I don't think it's necessary to purposely visit this place during a trip. I will try the restaurant recommended by the pension owner next time, as there are other pasta places to explore.

I ordered zucchini and bacon lemon pasta and yam carbonara. Both dishes had a perfect combination of ingredients and flavors, and I finished them in no time. The handmade pasta had a nice chewiness to it and was delicious. The owner managed the restaurant alone. It was crowded during weekday lunchtime, but the wait wasn't too long. They disinfected each menu after use and wiped down the table sides and chairs during cleanup, making me feel safe and comfortable dining there.

Delicious! The fit-cheese itself is a rich yellow color similar to egg yolk, while the nagaimo (Japanese yam) looks like a light cream color similar to fit-cheese. The stickiness of the nagaimo adds an extra layer to the creaminess. The texture of the nagaimo mimicking pasta and fit-cheese is excellent. This place gives off a vibe that anything you eat here will be a hit. Thank you for the meal.

When I was traveling in Hokkaido, I found a restaurant by chance while feeling a little hungry in the car. Inside, the atmosphere was very nice with a log house design. We were the only customers that day, so there was no wait. We looked at the menu and ordered what we wanted. The pasta came with a salad! The noodles were thick and satisfying, and surprisingly delicious for a random find. There are various types of pasta available, so I would like to stop by again when I visit Hokkaido. Thank you for the meal!

The four cheese fettuccine carbonara set with red bread and white bread was delicious. The fettuccine pasta, shaped like ribbons, was coated in cheese and cream, which was tasty. The carbonara was creamy and delicious. Thank you for the meal.

The pasta was quite rich and delicious.

Amatriciana is incredibly delicious. You can strongly taste the sweetness and umami of the tomatoes.

So delicious!

This is a shop that offers a variety of pasta dishes. I checked the menu on Facebook before going, and although the dish I wanted to try was sold out, I ordered a different menu item instead. It was the "Zucchini and Pancetta Lemon Cheese" pasta. The dish had a generous amount of noodles, and the cheese gradually coated the noodles while the lemon blended nicely underneath. It was refreshing and delicious. I originally wanted to try a spaghetti with garlic, but it was a limited-time item. It might be a good idea to check early or call ahead to confirm availability. I will look forward to trying it next time. Thank you for the meal!

On 28th June 2015, I had lunch at Biei on a business trip and tried the "Baron Potato and Cod Roe Cream Pasta for 1050 yen". It seemed like it was run by a man who had relocated from Kansai, and I had to wait for about 40 minutes after ordering. Leaving aside the taste, it was disappointing to see that the noodles in the Carbonara my junior colleague ordered were overcooked and clumped together. I understand the difficulty of doing everything alone, but...

I was taken to this restaurant by a colleague. They offer unique pasta dishes made with freshly harvested vegetables depending on the season. I had pumpkin soup pasta, which was a sweet and dessert-like dish with chewy pasta that had a satisfying texture. For dessert, I had carrot chiffon cake, which was fluffy and had a gentle sweetness that was delicious. You can also get takeout from this place. The atmosphere inside the restaurant is nice with tree stump chairs, so I would like to visit again for a relaxing time.

I happened to pass by and felt a certain atmosphere, so I decided to enter the restaurant. The place was full, so I had to wait a bit. It seemed to be quite popular. They serve homemade fresh pasta. Just the idea of fresh pasta is appealing to me, but in reality, there are few places that serve truly delicious fresh pasta. I decided to order two dishes to see how they were: Lemon Cream Spaghetti made with red wheat for ¥1,030 and Fettuccine Bolognese for ¥880. I ordered the Lemon Cream Spaghetti first. It was topped with green lemon peel. The texture of the spaghetti was a bit chewy. It reminded me of the firmness of Hakata ramen noodles. I had some doubts about the fresh spaghetti, but the noodles were not bad. However, the lemon cream sauce was not to my liking. It was too sour and lacked creaminess. Next, I tried the Bolognese. The noodles were okay, a bit chewy. But the sauce was a disappointment. It was too watery and lacked depth of flavor. It seemed like the sauce was not properly cooked down or the pasta was not drained well. In the end, I realized what was bothering me about the Lemon Cream Spaghetti - the lack of finesse in the presentation. It seemed like the chef lacked experience. Maybe they should just sell the noodles instead of serving full dishes.

I happened to pass by and was drawn in by the charming lodge-like atmosphere. The interior had handmade tables and desks, creating a wonderful ambiance. They specialize in fresh pasta, so I decided to try their carbonara, which I love. The pasta was thin and flat, with an unexpected crunch from the addition of yam. The taste was satisfying. What was really nice was that by the window, they had sunflower seeds placed, and when I asked about it, they said that sometimes squirrels come to eat them. The parking lot was spacious and the atmosphere was great.

October 2013 It has been about 3 years, or more like every 3 years, since I visited the pasta restaurant "Dagurasufaa" in Biei. It is located in Biei-cho, Kamikawa-gun, at the address Aza Misawa Biei Kyowa, on the road from Biei town to Tokachi-dake/Shirogane Onsen. The restaurant is open from 11:00 to 16:00, closed on Thursdays and during the winter season. It is a non-smoking establishment with parking available. Back when blogs didn't exist and online forums were the main way people interacted, the owner of this restaurant used to be active on Yahoo!'s Do-Hoku forum, discussing the opening of this restaurant. It has been about 12-13 years since then, and I have been coming here ever since. Without even looking at the menu, I already knew what I wanted to order. Oh, but I'll take a look at it anyway. Comparing the prices from 3 years ago, it seems like there have been some adjustments. Oh, I just noticed that the report on the completion of the log house is no longer there. Also, the restaurant used to be run by the husband and wife, but now there are a couple more staff members working here. The dish I ordered was the New Potatoes and Cod Roe in Cream Sauce for 950 yen plus a large portion for 300 yen. It looked delicious, and it certainly was. Not too heavy, and I could easily finish the large portion. The flavor of the cod roe was just right, and it was a well-balanced dish. The hand-cut pasta was thin and wide, blending well with the sauce and remaining delicious until the last bite. September 2009 I visited the pasta restaurant "Dagurasufaa" in Biei. It had been about 3 years since my last visit. The building is a log house that the owner built themselves. This time, I tried the "Farfalle with 4 types of cheese" for 750 yen. The prices here are quite attractive for the quality you get. Specializing in fresh pasta, you can enjoy a variety of dishes for 750 to 850 yen. The dish consisted of Parmesan, Gouda, Emmental, and Cheddar cheese in a cream sauce. It had a nice cheese aroma, a light seasoning, and a creamy texture that was easy to eat. It really hit the spot for me. The use of local ingredients is a highlight, and further enhancements to showcase these ingredients would make the experience even better.

Biking around. It's about a 4-kilometer flat ride from Biei Station, with the snow-covered Daisetsuzan mountain range in view, making for a pleasant journey. I left at noon and arrived in about 30 minutes. While waiting for my meal, I enjoyed flipping through travel magazines. I ordered the clam Arioso Peperoncino (850 yen). The clams were initially slightly firm, but as I ate, they became just right. The soup, full of clam umami, spread out below and mixed perfectly with the tagliatelle, making it very delicious. The restaurant is open until November 4, 2013.