At the moment, the Jiki Minami 2-jo store continues to offer the popular "5 kinds of soba comparison" menu, mainly using soba flour from Honshu. The skilled craftsman, Mr. Kuroda, also known as the "Walking Human Soba Mountain," is constantly experimenting with unconventional techniques and blends to find the right answer. On this day, I received an irregular offering of 4 types of soba: 1) Narita, Chiba - Karakaze Soba (Narita Autumn Soba) 2) Akagi, Gunma - Kitawase (Reiwa 5th year summer new) 3) Miyoshi, Saitama - Minori (Reiwa 5th year summer new) 4) Fukui - Fukui Indigenous Variety + Okayama Tsuyama Soba (Hine). The first one was innovative, made by exposing soba seeds to dry in the wind and then grinding them into powder. It has a strong "wind flavor" and a unique taste that attacks the palate with a natural aroma. The second and third options were refreshing and fresh, typical of summer soba. The most interesting was the fourth one, where they blended Fukui Indigenous Variety with aged "Hine soba" that had been left at room temperature for a year. The taste was deep and rich, with a unique flavor expression that I particularly enjoy. The variety of soba offered is impressive, with each showcasing the unique characteristics of the flour and the skill of the craftsman. It's a great opportunity for soba enthusiasts to discover the charm of soba. I hope they continue this enjoyable project of offering different types of soba. Mr. Kuroda, a relatively young craftsman, is constantly learning and experimenting with soba, and it will be exciting to see how he grows and improves in the future.

I recently went to Sapporo with my wife for some errands. I was planning to have ramen for lunch, but my wife said she wanted to eat soba instead. So, I reluctantly agreed to give up ramen for soba. My wife helped me choose a soba shop while sitting in the passenger seat. She suggested looking at reviews from a famous food critic called Ryuusei for recommendations. However, the shop we found in Maruyama seemed promising, but Ryuusei gave it a rating of 2.5. I decided to trust his judgment and look for another place. The next shop we chose was "Jiki," which serves soba during the day and turns into an izakaya at night. The main focus seemed to be on the izakaya side. My wife mentioned that the exterior looked intimidating, but I assured her that it was just a regular soba shop. The prices on the outside menu indicated that it might be a bit pricey. Inside, the decor was chic and the atmosphere was sharp. The counter and table seats were limited, with mostly groups of 2-5 people. We ordered two types of soba: "100% buckwheat" and "with added starch." The broth was extremely spicy and was ready in 10 minutes. I made a mistake by choosing the thicker noodles first, as it was not as flavorful as the thinner ones. The 100% buckwheat soba had a weak flavor and texture, while the added starch soba had a more robust flavor profile. Overall, the soba was delicious and reminded me of the authentic taste of soba. The shop owner mentioned that they always change their soba flour, so I look forward to coming back again.

The yakitori was decent. I don't remember much about the other dishes, but they were okay. The drinks were alright, but a bit pricey. The atmosphere was not bad, but it was a little off-putting to see the chef playing with their phone right in front of us. The location is relatively quiet and away from Susukino.

I used it for a stylish lunch time with fashionable older sisters♪ The atmosphere of the restaurant and the staff were very good, and the soba noodles were really delicious. I enjoyed them with salt, grated daikon radish, and wasabi♪ The duck seiro (steamed basket) also seemed to be delicious♪ They were very pleased, which made me feel relieved! It was great - thank you for the meal♪ I would like to visit again.

This is a restaurant where you can enjoy yakitori and soba. The appetizer was delicious, so my expectations were high. I ordered tataki iwashi and homemade satsuma-age first, followed by a salad to replenish vegetables before moving on to the yakitori. There were unique parts like sand liver and aorta that you don't often get to taste, which was interesting and enjoyable. I thought about having soba as a finish, but I decided to resist as I had eaten a lot. I am curious about the lunch menu which includes soba and oyakodon. When I want to eat delicious yakitori, this is the place to go.

I had lunch at 【Jiki Minami 2-jo Store】 for a weekday meal as an office worker. It was convenient to be able to make a reservation for lunch on Tabelog. I arrived at 12:03 pm. There were 3 groups of 5 customers already seated and 2 groups of 3 customers came in after me. The owner and a female staff member were working today. I ordered the set menu of hand-made soba and oyakodon (small) for 1,500 yen. It took about 10 minutes for the food to be served. The soba had a strong flavor and the oyakodon, with its delicious broth and chicken, was excellent! I really enjoyed the meal! Thank you for the delicious food - I will definitely come back again!

It had been a while since I used this restaurant for a dinner meeting with customers. The tsukune was a bit salty, but still delicious as always. However, I wish the staff would explain the grilled chicken skewers and sake more. If the skewers cost over 1,000 yen each, I would like them to explain what they are. Also, surprisingly, the soba noodles at this restaurant are the most delicious!

The lunch options for office workers are limited, but I visited a soba restaurant called "Jiki South 2-jo Store" on a weekday. This was my second visit to this place where I had my first experience with soba. I arrived at around 12:05 PM and there were 4 customers in total - 2 groups of 2, and later 7 customers in 2 groups. Today, the manager and one male staff member were running the restaurant. I ordered the "Dipping Soba with Grated Yam" for 1,540 yen. The soba was delicious on its own, with just salt or wasabi. The grated yam added a rich flavor to the already tasty soba. I don't know much about soba, but I want to become more knowledgeable and appreciate the differences. I highly recommend this soba to those who love soba or are knowledgeable about it but haven't tried it yet. It was a delicious meal. Thank you, I will definitely come back!

I had been curious about this restaurant for a while, but I never had the chance to go until now. I finally went for lunch since I had some errands nearby. I ordered the parent and child bowl set, and it was delicious. It's a bit on the expensive side, so it's more of a treat yourself kind of lunch.

Wandering in search of a new soba restaurant, I stumbled upon Jikisan. It looked like a soba shop, but it was actually a chicken restaurant. Hip hop music was playing in the background as the tough-looking manager kept the beat. I was a bit nervous, but I enjoyed the soba meal confidently. The dashimaki tamago and soba miso were delicious. The dashimaki tamago had a rich umami flavor without being too sweet. The soba miso had a traditional Edo-style taste with a balanced sweetness. I could easily have two beers with just these dishes. For the main course, I had oyakodon and soba (tempura). The oyakodon was unbelievably tasty, with a creamy half-cooked egg and tender chicken. It's hard to describe in words, so you have to try it yourself. The soba had a great aroma, although the texture was not very firm. The tempura was not exceptional, but it complemented the soba well. The owner was friendly and even asked for feedback on the soba miso. Despite his intimidating appearance, he was actually quite pleasant to talk to. I had a delicious meal! Thank you very much.

I initially planned to have a light meal before enjoying some soba as a finish, but I was surprised by the wide variety of food and drink menus. It seemed like there were many group reservations that day as well. The uni and cheese pairing in Otaru was topped with a dashi jelly and caviar, making it a luxurious dish. The tsukune was so fluffy and delicious that I definitely want to order it again next time. I love trout and kinome, so the grilled trout with kinome miso made me feel the arrival of spring. The omakase sake all-you-can-drink for 90 minutes was a great deal, with a selection of premium sakes like Juyondai and Tokugetsu. I wanted to try something different that day, and the omakase selection did not disappoint, allowing me to discover some new favorite sakes. The finale of soba made from Shimane's indigenous variety was different in appearance from what I had seen in photos, but the taste was surprisingly delicious with a great aroma. I personally enjoyed it best with just salt and as it is.

It was a all-you-can-drink course and a yakitori course. The delicious Japanese sake provided by the restaurant was all good even though I couldn't choose. The yakitori was also tasty and satisfying. I was too full to eat the soba noodles at the end! I will come back next time to eat the soba noodles!!

I had been interested in this soba restaurant, and the interior was chic and had a nice, calming atmosphere. On this day, I was not in the mood for soba, so I went for the oyakodon instead. Many people were ordering the same, or the deluxe oyakodon set. The oyakodon made with Omi jidori chicken and richly colored eggs was delicious. The soup, though simple with no added ingredients, was surprisingly tasty. The flavor of the meat was really pronounced. The oyakodon may be a bit pricey, but it's definitely worth it for a luxurious lunch. I'm curious about the black truffle egg over rice as well, so I might try that next time. I bet the dinner menu is also delicious. Thank you for the meal.

Office workers' lunch options are limited, but this place is perfect for a weekday lunch - Jiki Minami 2-jo branch! It was my second visit to this place where I had my first encounter with soba noodles. I arrived around 12:05 PM and there were 4 customers already seated and 7 customers came in after me. Today, the manager and one male staff member were running the show. Today's order: - Handmade soba noodles and chicken and egg rice bowl (small) set for 1,500 yen Soba noodles: When eaten plain without any toppings, the flavor of the soba noodles really stands out! The dipping sauce seemed different from last time (correct me if I'm wrong), but I personally liked it better this time. Chicken and egg rice bowl: The perfect balance of runny egg and flavorful broth was amazing! I don't know much about soba noodles, but I want to become an adult who can gradually distinguish the differences. For those who love soba noodles or are knowledgeable about them, I highly recommend trying this place if you haven't already. It was delicious! Thank you for the meal - I will definitely be back!

The lunchtime range of office workers is limited, so on a weekday, I came across this place, [Jiki Minami 2-jo store]. I searched for a restaurant where I could use the "T-point" exclusive to Tabelog, and this place came up. I had been here a few times in the evening, as it is close to my company, but this was my first time having lunch here. I arrived around 12:03 PM and there were 3 groups of customers (5 people) already there, with 2 groups (3 people) coming in after me. The shop was run by the owner and one female staff member. Today's order was: - Soba 5 kinds tasting set: 1,800 yen - Oyakodon (chicken and egg rice bowl with soup): 1,200 yen The soba tasting set included: 1. A blend of Chiba's Chiba indigenous species and Narita autumn soba 2. Narita autumn soba from Chiba 3. Chiba's Chiba indigenous species 4. Daichi from Saitama 5. Yayo indigenous species from Toyama The soba had a good aroma even when eaten without anything, and dipping it in the broth enhanced the flavor. I mostly enjoyed it with just salt or wasabi. The Oyakodon had a perfect balance of softness and broth flavor, with a nice crunch from the chicken. I have no knowledge about soba, nor do I have a discerning palate, but even I could recognize the differences in taste, aroma, and texture during the tasting set. For those who love soba or are knowledgeable about it and have not been here yet, I highly recommend trying it out! It was delicious, thank you for the meal - I will definitely come back again!

The music in the store is rap. I decided to have lunch at X Lunch. I ordered the Sendai-style buckwheat noodles with celery and chicken meatballs (1780 yen). It was a warm buckwheat noodle dish with celery, Sendai-style wheat gluten, Azuta tofu's triangular fried tofu, and chicken meatballs. I also had their homemade spicy ginger ale (220 yen). The motherly way the owner enthusiastically promotes the dishes made me order it. The lunch service starts at 11:30 for some reason. When I entered the store, I saw the owner's bag and jacket on the counter, giving the impression that the store was not yet open. The owner, with a tough appearance, was making soba in a T-shirt. The water was served in a plastic container. By the way, I promised myself to stop ordering ginger ale before eating soba. It made my throat feel numb and uncomfortable.

Sapporo started with a fierce blizzard in the morning, making for a chilly start to the Monday with snow shoveling and all. I headed to the soba flour department store known as "Kuroda Department Store" due to its abundant soba sourcing, where the owner, Mr. Kuroda, runs the Minami 2-jo store! - Soba with Sendai-style wheat gluten and celery, and chicken meatballs: 1,780 yen - Homemade ginger ale: 220 yen The winter limited-time menu features soba inspired by the popular celery hot pot in winter. It comes with celery, Sendai-style wheat gluten, triangular deep-fried tofu from Kanda Tofu Shop, chicken meatballs, and plenty of other ingredients. It's a hearty soba dish that warms up your body and provides plenty of nutrients. Normally, I enjoy cold soba, but today I decided to try the warm soba! The steamy soba arrived, made from earth-grown wheat from Saitama Prefecture. It's difficult to evaluate warm soba, but the delicious soba and flavorful broth are a given. The unique taste of celery is irresistible! Along with the delightful texture of the Sendai-style wheat gluten, the hidden flavor of the chicken meatballs, and the fluffy giant deep-fried tofu from Kanda Tofu Shop, I was already fully satisfied! However, this isn't oden or hot pot. It's the best soba that perfectly complements all the other ingredients! Oh, I'm satisfied, it's delicious, and my body is warm. And the spicy homemade ginger ale! It gives me the energy I need for the afternoon. The snow in Hokkaido is intense and cold, but warm food tastes so much better than usual. And to Mr. Kuroda, who provided such amazing soba, thank you very much!!

I was wandering around my parents' neighborhood looking for lunch, and I stumbled upon a soba restaurant that I had never noticed before, even though it has been there for decades! I was in the mood for rice, so I decided to go with the oyakodon, but since it seemed like a place that takes pride in their soba, I opted for the soba and oyakodon set for 1500 yen as a beginner's choice. The staff explained that there were two types of soba dipping sauce to choose from - one was a sweet Hokkaido style and the other was extremely spicy. I usually don't dip my soba much in the sauce, so I went with the super spicy one. They were concerned if it would be too spicy for me, but it was delicious. I'm not really sure about soba, but I think it was tasty. The oyakodon was also delicious. I eat quickly, so I left soon, but I noticed that there were middle-aged and elderly men who seemed to know a lot about soba dining alone. I could tell that there are quite a few customers who come to enjoy the restaurant's dedication to soba. I would love to come back again. Thank you for the meal.

As always, the owner Mr. Kuroda. This time, the soba noodles were made from Akita autumn soba from Gunma's Akagi Deep Mountain Farm, of which only 25 kilograms are distributed in Hokkaido. It seems like he bought up all 25 kilograms. I am truly grateful for being able to enjoy such a "precious" dish in a large portion. It was so delicious. The best.

On the second night in Sapporo, I walked leisurely to a restaurant called "Jiki". I became friends with the owner through a mutual love for soba and sake on social media. As soon as the restaurant opened at 6 pm, I was seated at the counter. We started with a toast of beer and highball, then I asked for the all-you-can-drink sake option. The appetizers included sesame tofu with raw oysters (a rare treat), firefly squid marinated in vinegar (perfect with sake), homemade satsuma-age (fluffy and delicious), a mixed clam plate with scallops, hokkigai, and sazae (a delight for seafood lovers), corn butter (a taste of Hokkaido), and a dish similar to liver and chicken meatball. Each dish was brought out promptly and the staff were all friendly and welcoming. I was moved to learn that the owner had recently taken over the restaurant, as I had been wanting to visit for a long time. The soba noodles at the end of the meal were truly delicious. The owner even arranged for a taxi to take me back. It was a warm and delightful evening, and it made me value the connections we make with others even more.

Our restaurant offers three types of soba noodles: Edo-style soba made from 100% buckwheat flour, coarse-ground soba with added flour, and limited hand-ground stone mill soba available only on weekends. Each type of soba is paired with either a medium-thick or extra spicy dipping sauce. The attention to detail and quality of ingredients are evident in every dish. The reviewer expresses gratitude for the variety of soba offered and the meticulous care taken by the owner to ensure a delightful dining experience. The reviewer highly recommends this establishment and looks forward to returning in the future.

I found a hand-made soba restaurant by chance while walking around because the shop I wanted to go to in this area was closed. I don't have any information about this shop since I didn't plan to come here, but it feels like a treasure hunt and it's fun. Some people around me ordered oyakodon, but I decided to stick with soba and ordered the dipping soba (large serving). About 5 minutes after ordering, the toppings arrived first. The generous amount of grated yam with a reddish egg yolk on top looks high-quality. After a while, the hand-made soba was served. The rough-cut soba looks delicious. I received condiments (salt, spicy grated radish, wasabi) first, so I started with salt. The texture is excellent, and the soba goes down smoothly, making it delicious. And when a restaurant boasts hand-made soba, you might feel like the large serving is not enough, but this shop offers a truly hearty large serving. At this point, I was fully in soba mode. Since the amount of dipping sauce is quite small compared to the grated yam, it's better to ask for a refill. I encountered a hidden gem of soba today, so I am very satisfied.