I went to Kaorin, a place I've always wanted to visit, with a senpai who loves sake more than me. Thanks for making the reservation. When we arrived at the restaurant, the walls were covered with labels of sake bottles, aprons, and signatures of famous people, creating an atmosphere filled with love for sake. Our table was already set with tasting glasses and hot sake sets. It was clear that we were meant to drink sake from the start. We decided to go for the "Rin Set," which allowed us to compare three different types of sake twice. We started with beer and then moved on to sake for the rest of the night. The owner selected a cold sake for us to enjoy first, and then we tried the Komesu and Tamagawa at room temperature and warmed. Drinking warm sake in a cool restaurant during a summer evening was a delightful experience. The Komesu selection at this restaurant seemed impressive. We were also introduced to a unique way of blending raw sake and unfiltered sake to warm up. The appetizers served with the sake were also delicious, including candied herring, grilled soba miso, and grilled chicken with sansho pepper. We ended the meal with soba noodles, which were simple and delicious. The owner joined us for a chat later in the evening, making the experience even more enjoyable. Kaorin is truly a gem, and I highly recommend it for sake lovers. The restaurant also welcomes daytime drinkers, so you can visit without any hesitation. I will definitely be back to enjoy Komesu and Tamagawa again. It's a place that even those who usually only drink cold sake should visit to experience its charm. I heard that Kaorin is participating in this year's Go-Around event for the first time, so I'm sure more sake lovers will gather here. Thank you for the wonderful meal!

Oops!!! I almost skipped the second time! I'll review while having a beer! Continuing the series of walking from Kotonishi Station, today we have the lovely Karin-san! My first impression of Karin-san was... it felt rude not to drink, right? The owner loves sake, so the whole place is covered in sake labels! And I was surprised to see people drinking in the daytime! But you know, some people don't have weekends off like Sobao-kun, right? That's why I felt like "enjoy your brief holiday" when I saw people drinking during the day at Karin-san. What's nice about Karin-san is that they also have a menu for working people on weekdays. The set with a bowl is cheap and delicious! Thank you... Now, onto the food: Chikuwa Soba (cold) for 980 yen. First, the soba. Can you see the black specks (husks) in the photo? It's so distinctive with that coarse ground texture! The husks of soba are felt with every sip. It's not ice-cold, just the right temperature to not ruin the flavor of the soba. It's like a balance between coolness and passion! The broth is... well, it's a sake bar, so you know, right? It's dry. But within that, there's a sweetness in the broth that makes the soba go down smoothly. And the chikuwa tempura. I'm sorry, I took a bite before taking the second photo! The chikuwa tempura is so fluffy, it's really "raw chikuwa"! The burdock tempura is delicious too! Writing about it makes me want to drink again. Kotonishi soba... truly the best. Thank you for the meal. Tomorrow is the final part! ♡

Akane-chan, Amika-chan, and this time, Karin-chan. Leaving that aside... haha. I visited this place for the first time since last summer. I wanted to try burdock tempura and raw chikuwa, so I ordered the following: - Burdock tempura (cold) for 980 yen - Raw chikuwa tempura for 580 yen First, the soba... Wait, was it this delicious before? Oh no, it's dangerously delicious, I can't stop eating! The coarsely ground texture is amazing! It's so satisfying when it goes down your throat, incredibly delicious! The broth is spicy, perfect for this soba, and of course, it's a hit for the sake-loving owner. And the raw chikuwa tempura... also delicious. The chikuwa is fluffy, the batter is crispy, and the burdock tempura is just as tasty! This definitely goes well with sake (no doubt about it). The pre-soba menu is also tailored for sake lovers, with a variety of tempting options. Of course, the lunch soba is also great, and the set with a mini rice bowl is recommended and delicious. However!! I will definitely come back at night next time! I didn't take photos of the pre-soba menu this time as a promise to myself for the next visit! Located near Higashi-Sapporo Station, it's easy to access! Delicious soba for lunch, pre-soba menu, lunch drinks, evening drinks... I might get drunk on the experience at Korin.

Yesterday, I passed by the restaurant during lunchtime and it caught my attention, so I decided to go there today for lunch. It was before 11:30 am and there were only two groups of customers ahead of me. It was not crowded. One group was having lunch drinks. I sat at the counter, looked through the menu, and ordered the "herring bowl set" for 980 yen including tax. The herring bowl consists of sweetened herring fillets on top of rice. The order arrived in less than 10 minutes. I also ordered cold soba noodles. The soba noodles looked quite substantial, almost like a large serving at other places. The herring bowl seemed to be a half size. I started with the soba noodles, which looked visually appealing. The soba noodles were coarsely ground and had a good appearance. They were not too fragile and had a nice texture. They were delicious! The flavor was quite different from traditional soba noodles, and I personally prefer a darker color. Usually, at regular restaurants, the soba noodles run out quickly, but not here. I was able to fully enjoy the taste of the soba noodles. Once I finished the soba noodles, they brought out soba broth. It was slightly watery, but still had a good flavor. Now, about the herring bowl... the herring fillets were soft rather than firm, making them tender. The seasoning was not too sweet, which was nice. The sauce had soaked into the rice, making it even more delicious. The rice itself was also above average in taste. Overall, I was satisfied with the meal and felt like I had been served something really good. The owner of this restaurant probably has a strong commitment to quality.

Last time it was a parent bird, and the meat was incredibly tough, but the young chicken was still tender. The broth is a bit salty. It's an interesting dish, but I can't help but think it would be tastier with regular warm noodles instead of noodles in a steamer. The burdock root is also too firm compared to the softness of the noodles, so it feels like the balance is off.

I found a place to eat by driving around after lunchtime had passed. I parked in a coin parking lot and visited the restaurant. There was a party going on in the center of the restaurant, starting at 2 pm. The atmosphere inside was lively, but I ordered the "Seri and Oyster Soba" anyway. It took some time, but the food arrived. The soba and broth were quite ordinary. However, I think my impression would have been different if it had been a quieter environment.

The appearance of the restaurant is elegant and captivating, like its name suggests. Located in a quiet area just off the main street in Kotonishi, Sapporo, the setting adds to the charm. This popular establishment, which requires reservations on weekends, is run by a young owner who manages the place single-handedly. During the week, solo diners, mostly regulars, come in to enjoy the oasis-like atmosphere. The main attractions are the carefully selected Japanese sake, appetizers, and soba noodles. Starting with Akahoshi to quench your thirst, the octopus marinated in soy sauce and vinegar miso, thick omelette, and grilled chicken with sansho pepper are all hearty and satisfying. The tempura of fresh chikuwa is a standout, crispy and flavorful, perfect on its own or dipped in salt or broth. The soba noodles, served in a generous portion, have a firm texture with a slightly chewy bite. They pair well with the sake and make for a delightful meal. The friendly owner adds to the overall pleasant experience. It was delicious. Thank you for the meal.

At the top of the menu, I decided to go with the recommended dish, "Parent Bird Kashiwa Seiro + Burdock" for 1050 yen. Surprisingly, this restaurant does not offer shrimp tempura on their soba menu! It's rare for a standing-eating soba shop to not have it, and this might be a first. The restaurant seems to have a strong focus on their choices. I initially imagined a stylish logo for the place, but it turned out to be the opposite. The menu is all about wanting customers to try "kashiwa" (parent bird), and I went along with that. Some young people may have never tried parent bird before, but when I was a child, dishes like zoni, soba, udon, chawanmushi, all had "kashiwa" meat. Back then, it was common to use parent bird as it was more affordable than young chicken. Looking back, I realize it was quite tough meat. While some may appreciate the flavor that intensifies as you chew, it's not something most young women would enjoy. Even for men, it could be challenging, and children would likely find it too tough. The nostalgic parent bird "kashiwa" turned out to be tougher than I remembered. I still enjoy mutton, but I'll pass on parent bird "kashiwa" in the future. Next time, I'll opt for young chicken "kashiwa." I only tried the warm dipping sauce, which had a strong salty and intense flavor. Personally, I think it could have been a bit milder. I realized later that diluting it with soba broth would have been a good idea.

I went to Sobadokoro Karin. This place has been visited by Yoshida Rui on TV. The alcohol selection is excellent. I had the Hiroshima oyster dipping soba with a large serving and the spring chrysanthemum tempura soba. The large serving had plenty of oysters and a generous amount of soba, which was delicious. The spring chrysanthemum tempura soba had crispy tempura and was delicious.

A place for drinkers, by drinkers, and of drinkers. Known as a specialist in soba noodles, this establishment offers a wide selection of Japanese sake and appetizers. The walls are covered with labels from carefully selected sake bottles, a testament to the owner's love for Japanese sake. To complement the Aichi prefecture's "Komesu" sake, they have minimized sweetness in their dishes. In recent years, the quality of their soba noodles has been highly praised, using mainly Mongolian flour blended with Hokkaido flour, which enhances the aroma and pairs perfectly with Japanese sake. The soba dipping sauce is made without any sugar, offering a rich bonito flavor and a sharp taste, perfect for enjoying with sake. Some even enjoy the saltiness of the sauce as a side dish with their drinks.

Before eating soba, I was aiming for it in Sapporo. I am alone, I had some work to do, but now that I have some time alone, I don't feel like rushing. I took a bus here, so I will either walk or take public transportation for my next move. I had my eye on this soba place nearby, so I chose this hand-made soba restaurant in Nishi Ward. The atmosphere inside the restaurant is very nice and calming. It's enviable that people in Sapporo can enjoy soba like this. I started with a bottle of Akahoshi beer, which was delicious. Then the owner recommended the "soba miso" for me, which was thoughtful of them. For my second drink, I ordered sake, which was good too. The soba came with tempura made from local vegetables, and the soba itself was thin and smooth. The broth had a good flavor, although I found it a bit weak. Overall, I enjoyed my soba experience at this restaurant. It was really nice.

It was a little past 11 o'clock on Wednesday. No customers before me, and two customers after me. I was able to choose my favorite seat, so I sat at the counter seat separated by a partition for COVID-19 measures. I started with a beer, a Heartland in a green bottle with a stylish black glass, priced at 700 yen. The feeling of enjoying a drink during the day is truly blissful. For food, I ordered chicken and asparagus tempura soba (cold) for 980 yen. The soba was a light gray color with a star pattern, slightly coarse and medium thickness. The owner recommended that it also tastes good with just salt as a topping for beer, and it was true. I also tried it with wasabi and dipping sauce, enjoying both ways. It was my first time enjoying soba as a beer snack. The crispy asparagus tempura was juicy, and the chicken was tender and moist, both pairing well with salt. The owner kindly waited for me to take photos before serving, and we ended up having a pleasant conversation while maintaining a safe distance. It was a precious time for conversation, especially during these times when we are all craving social interaction. The soba was delicious, but the conversation made the experience even more enjoyable. It was a delightful lunchtime chat about soba and COVID-19 topics. I left when lunchtime customers started to arrive, after spending about 50 minutes there. The total bill was 1680 yen. I would love to visit again to enjoy a leisurely drink and chat with the friendly owner.

For lunch on this day, I chose the coarse-ground buckwheat noodles with a request and headed there by car. - Hokkaido asparagus tempura soba (cold) 980 yen - Mixed grated daikon radish soba 980 yen The coarse-ground buckwheat noodles, which are not often seen in the Sapporo area, are constantly evolving and have a strong presence. The flavor and aroma when chewed are elegantly expressed for this season. Handmade soba is usually something you can see the owner making, but this soba has a robust yet friendly presence. However, the downside is that the texture is a bit too chewy. In coarse-ground buckwheat noodles, a looser texture is preferred over a tighter one, but even so... it's a bit lacking. This is a very good soba, but there is room for improvement in the future. The ample seasonal asparagus tempura that comes with it for 980 yen is a satisfying menu with great cost performance. On the other hand, the impression changes when it comes to the mixed grated daikon radish soba. The chewy texture of the soba is oddly comfortable. The cold, refreshing spicy broth and daikon radish complement each other well and taste delicious. My companion seemed quite satisfied as it was their first time trying the generously topped cold mixed grated daikon radish soba style. This seems like a menu that would be well-received by women in the spring and summer. The broth here is a medium-thick type with a strict reduction of sweetness. I have advocated for a bit more richness and sweetness, but my impression has changed a bit this time. The more I experience the mixed or cold soba, the more addictive it becomes, and it has its own good qualities. However, for hot dishes or steamed soba, I still prefer a bit of sweetness and richness... I am satisfied with the cost performance and taste this time, and I would like to visit this restaurant regularly. Once this current situation is over, I look forward to enjoying the true essence of this soba restaurant with sake. Finally, it's about time for a "comfortable environment inventory," so if I focus on that, the evaluation is likely to improve even more.

In May 2021, I was drawn to this coarse-ground soba, which looked very appealing. There is no parking lot. The atmosphere inside the restaurant is very homey. Looking at the menu, I ordered the cold soba with burdock tempura. It was served in less than 10 minutes. The soba noodles were medium-thick and generously portioned. The condiments were green onions and wasabi. As I started eating the soba, I noticed it had a chewy texture, not too firm. I could fully enjoy the coarse-ground texture. The dipping sauce was to my liking - spicy with a good kick and rich flavor. The burdock tempura came with coarse salt, but I preferred to eat it with the dipping sauce. The soba broth served at the end was smooth.

On a holiday, I decided to go eat soba for lunch after a long time. I had a few options in mind, but the first two places were unexpectedly closed. However, there was another place nearby that I had been curious about but hadn't visited yet. I decided to give it a try, and I was pleasantly surprised to find that it was open. I parked at a nearby coin parking lot and entered the restaurant. The staff greeted me warmly, and I looked at the menu which had a variety of soba dishes as well as other options. I ordered the limited menu item, chicken tempura soba, which looked delicious. The soba noodles were coarse and had a nice chewy texture with a great flavor. The broth was flavorful and slightly spicy, which paired well with the soba. The chicken tempura was crispy on the outside and juicy on the inside, with a light and fluffy texture. The vegetable tempura was also delicious. Overall, I really enjoyed the soba and would love to go back to try more varieties in the future.

I was planning to go to a soba restaurant for lunch, but it was unexpectedly closed for the day. The next place I tried was full, so I ended up at this restaurant on my third attempt. Luckily, they were open on the holiday! I ordered the Vegetable Tempura Soba (cold), which came with a variety of seasonal vegetables. I was especially happy to see myoga included in the dish. The asparagus was sweet and delicious. The tempura batter was a bit large and some parts were a bit oily, but the soba noodles were perfect - coarsely ground with a nice texture. They were easy to eat and reminded me of a soba restaurant I love. Despite being turned away twice, I ended up finding a soba restaurant that I really liked. The staff were friendly and I would love to come back again. Thank you, Wu-ta-san!

The soba noodles here have changed to a coarse grind that catches the eye. After learning about the change on Facebook, I visited for the first time in about 4 and a half years. I felt hesitant to approach them since I rarely go, so I planned to leave right after paying. However, as I was about to leave, the owner recognized me and said, "You're Ryuusei-san, right?" I replied, "Yes, it's been a while." It turns out, the owner remembered me from my Facebook posts, and it seems they have incorporated some suggestions I made in a review a long time ago. While my opinions are not everything, I was genuinely happy to see that they respected my input. We had a pleasant conversation about soba for a while... it was truly an enjoyable time. - Parent bird kashiwa seiro 900 yen, burdock +100 yen First, it's nice that cold dipping sauce and salt are provided. I enjoyed a bit of salt at first, then some dipping sauce, and finally the main dish - kashiwa soup. The eye-catching coarse ground soba noodles were achieved with the cooperation of a flour company. They have a slightly chewy texture and a delightful flavor that spreads when you chew, showcasing the strengths of coarse ground soba. This type of soba can adapt well to both cold and warm dishes, and it doesn't even need seaweed. The parent bird used in the seiro soup gives it a rich umami flavor with its distinctive yellow fat floating on top. The chicken is quite tough, but that's just the way it is and it works well. The amount of chicken and burdock is generous, giving the dish a wild appearance that complements the soba at this restaurant. Both the seiro soup and dipping sauce are quite dry and savory. Personally, I prefer a bit of sweetness added to enhance the richness, especially with rustic soba that includes the outer skin. Whether this style is a continuation from when they used more common soba types or a personal preference of the owner, it adds to the uniqueness of the dish. The portion size is generous, and the cost performance is excellent. I look forward to seeing further evolution in their soba dishes and trying out other menu items. The friendly owner running the place, along with the visit from Yoshida Reiji, gives it a vibe of a "soba tavern" that seems perfect for daytime drinking. As a word of advice, it might be a good time for a "hard part shelf inventory" - some maintenance and organization could be beneficial at this point.

I wanted to drink some delicious sake, so I went back to the restaurant. This time, I really enjoyed the food at Takachiyo. I also like Saku, but I think I like Takachiyo even more now. The marinated horse mackerel was delicious, with a nice texture and seasoning that went well with the sake. The grated radish soba came in a generous portion. In addition to the broth, there was also salt served, and they recommended pouring it directly on the soba while eating to pair well with sake. It was really delicious. Thank you for another delicious meal.

From the guidance of the gourmet editor-in-chief, I visited Soba Kohrin in Kotoni, where you can enjoy Japanese sake and soba noodles. Located a 5-minute walk from Kotoni Station on the Tozai Line, it is easily accessible. I was asked to choose 3 types of sake for a tasting, but I decided to go with the owner's recommended 3 types to broaden my knowledge. The lineup included Aichi's Kometsu, Tokinosakura Takachiyo, and Tokinosakura: The aroma is very quiet and light, reminiscent of a faint citrus scent. The taste is light. Kometsu (Nama-zume): A sake with a thick, creamy texture. It overflows with umami and has a deep complexity. It gently permeates the body. Takachiyo (Junmai Daiginjo Ichihonshime): A Junmai Daiginjo carefully brewed with water from Mt. Makino, one of Japan's top 100 mountains. It is elegant and fragrant, with a solid structure that pairs well with soba noodles. To balance with the sake, I chose a combination of salt-flavored and creamy cheese with sake lees. This dish complements the Kometsu and Takachiyo well. The Shime-saba, with its tender flesh and a hint of tangy vinegar, is a delightful way to end the meal. The Arabiki sausage allows you to enjoy its aroma and smooth texture, making it a perfect accompaniment to sake. It is recommended to enjoy in small quantities while drinking sake. The atmosphere is lively, with sake enthusiasts engaging in friendly conversations with the owner. Thank you for the delicious meal.

This was my first visit! The shop is located on the first floor of an apartment building just a short walk from the Kotonishi shopping street. The interior of the shop has a tavern-like atmosphere, with Japanese sake labels covering the walls. Near the kitchen, there is a glass shelf with stylish pottery and other items on display. I also spotted a sign from Yoshida Rui! As a society connected by sake, I definitely want to come back at night by taking the subway. The owner's humility and smile are top-notch! I have been told that I can come off as intimidating at first, but I imagine the owner might feel the same way. Their kindness is evident in their customer service and something I aspire to emulate as a person. For my first visit to the shop, I felt like having herring for some reason, so I ordered the Cold Herring Soba. It was served in about 5 minutes. Fast! The soba noodles were thin and clear, exuding a sense of beauty! They were well-drained, with a great texture and flavor. The only downside was that the herring, bonito, and seaweed toppings were a bit overwhelming and distracted from the soba's flavor. Next time, I will definitely try the deluxe soba and I am sure it will be delicious! The dipping sauce was spicy, with a perfect dashi flavor. I ended up sipping it from the soba cup like whiskey and had a bit of fun. The owner of this place seems to be a real connoisseur. I might try to become friends with them when I come back for drinks next time. I had a very satisfying lunch experience here.

I searched for sake near the hotel and came across this place. I thought the refreshing soba noodles would be good, so I ordered the evening drink set. For an extra 100 yen, you can even do a sake tasting, not just once but twice! The owner really loves sake, and you can tell that from the shop. They are particularly fond of a sake called Komasa from Aichi, and they season the food to match it. I was surprised to hear that Yoshida Rui-san also visited this place. They have a selection of unique sake, and I made some new discoveries. The snacks are delicious, and the soba noodles have a good chewy texture. I'll definitely come back when I visit Sapporo again.