Today, I visited Soba-dokoro Miki-san again while out and about. I couldn't forget the refreshing kakiage tempura from my last visit, so I had to order tempura again today. However, I also wanted to try other tempura options, so I ordered the vegetable tempura soba with Inaka soba (default is Sarashina). The staff at this restaurant are very polite and their service is so soothing that I naturally respond in kind. The dish arrived in about 10 minutes. It was a vibrant assortment of vegetable tempura - green pepper, shimeji mushrooms, burdock, chrysanthemum greens, enoki mushrooms, maitake mushrooms, and shishito peppers. Shimeji and enoki tempura were new to me, and the enoki was surprisingly good. The shimeji had a unique flavor that lingered a bit, so I dipped it in the soba broth. I imagined the Inaka soba to be slightly thicker, but it looked like dried soba noodles. The texture was a bit dry noodle-like, but it had a good firmness and chewiness. I debated whether to get the large portion when ordering, but the regular size here is already quite generous and satisfying. With no background music playing in the spacious and quiet restaurant, I leisurely focused on the soba in front of me and enjoyed it in a relaxed manner. Thank you for the delicious meal.

Today, I visited a soba restaurant called "Kan-san" that I had been curious about for a while. With the chilly weather and cold wind this morning, I was in the mood for some warm soba, but I decided to stick to my original plan and ordered cold soba, specifically the kakiage soba (large serving) which was recommended on the menu. I usually try to avoid tempura dishes lately because some places tend to upset my stomach afterwards, but I took a chance today. The waiter also recommended trying the tempura of butterbur sprouts as a service, so I decided to give it a try. After 7-8 minutes of ordering, the soba arrived first. It was served in a deep bowl along with the kakiage, which made me momentarily think it was zaru soba-style, but it was just the way they presented the warm soba. The kakiage had a seafood mix, including shrimp and finely chopped octopus legs. The crispy batter crumbled like tempura flakes when I put my chopsticks in, adding a nice texture to the moreish soba. The soba noodles didn't have a strong chewiness, but they were delicious and had a smooth texture. The portion was quite generous compared to other large servings I've had, but I had no trouble finishing it, especially with this tasty moreish soba. The soba dipping sauce had a well-balanced salty and spicy flavor that complemented the kakiage and soba well. The butterbur sprouts that I received as a service were fresh and had a delicious bitter taste when dipped in salt. I feel like choosing cold soba was the right decision. Thank you for the meal.

The other day, I had delicious duck soba, so today I came to eat cold soba. I also had a discount coupon, so that was nice. It's quite crowded today - I managed to get the last parking spot. I wonder if this place is popular? I ordered the grated soba for 950 yen, but with a 100 yen discount coupon, it was actually 850 yen. The soba is thin and has a strong texture. The dipping sauce is quite different from warm soba, with a strong bonito flavor. It's a bit intense. It also comes with grated wasabi, which is nice for those who like it. I'm happy about it too, haha. Thanks for the delicious meal! I wonder what I should eat next time. I'll visit again soon!

I visited during lunchtime. There were many salarymen having lunch, and I had to share a table with others, but it wasn't a big deal as we were seated at a large table. The service was very polite and pleasant. The soba noodles were refreshing and delicious, and the tempura was crispy. I usually take a long time to finish a serving of noodles, but I finished the soba here in no time. Thank you for the meal.

I visited a soba restaurant that caught my eye while going to the hospital. The exterior gave me a good feeling about the food. Inside, the young staff greeted me energetically. The menu seemed a bit pricey, and there didn't seem to be a set with rice. Since it was a bit cold, I decided to go with warm soba. I ordered the chicken soba for 950 yen. The dish arrived in less than 10 minutes. The soba came in a bowl that looked more like it was for ramen. The soba broth was clear and delicious. The soba itself was the standard more soba, but you could also choose the country-style. The chicken was soft and varied in size. The slightly cloudy soba broth was also enjoyable. Overall, it was a delicious meal. On the way out, I saw a poster for a ramen restaurant owned by the same person who runs a chain franchise. I received a discount coupon, so I plan to come back next time to try their cold soba.

The customer service was polite and there was a sense of unity among the staff. The basic aspects such as making eye contact, bowing, and using a soft tone were thoroughly practiced, leaving a high level impression. The restaurant is spacious and very comfortable. Eating in a crowded place can be unappealing. However, as mentioned in reviews, the height of the chairs and tables seemed mismatched. The soba noodles were delicious and generous in portion. The slightly tangy broth paired well with the noodles, making it easy to eat. In terms of cost performance, it may be slightly on the expensive side. Nonetheless, it is a great place to relax and enjoy a meal at a leisurely pace.

Opened in September 2022, this place has a stylish atmosphere with jazz music playing in the background, high counters, and table seats. They serve soba tea, but they are still considering the side dishes that can be served with soba. For now, they offer only the tempura from the "tempura soba," along with a beer from "Oyuki no Kura" in Asahikawa. We received a complimentary "Aosa seaweed tempura," which was much appreciated. We ordered the recommended "Tempura Soba (cold) for 1300 yen with Hokkaido stone-ground soba (+200 yen)." The default soba is Sarashina, but you can change it to Inaka or Hokkaido stone-ground for an additional 200 yen. Apparently, the most popular dish is the "Oyako Tsuke Soba." The portion size is quite generous even with the default order. The soba had a decent aroma and texture. The dipping sauce was on the sweeter side, which is a crowd-pleaser. The condiments included two types of wasabi, both of which were good. Overall, the value for money is reasonable, and the soba itself is not bad, so there is potential for improvement in terms of positioning for soba meals and lunch in the future.

I visited around 1 pm on a weekday. The parking lot in the mulberry orchard area is spacious, which is nice. I chose the Tori Seiro for 1300 yen after looking at the menu. The noodles were made with Hokkaido stone mill and had a good thickness, making them delicious and easy to eat. The dipping sauce was just the right thickness as well. Since it's close to my home, I'll definitely come back again.

Menu excerpt↓↓ "Soba Story" Soba is a nutritious food rich in vitamin B1, vitamin B2, minerals, plant-based protein, dietary fiber, and rutin, making it an effective food for health and diet. Rutin, a type of polyphenol, strengthens capillaries, lowers blood pressure and blood sugar levels, and activates pancreatic function. It plays an excellent role in preventing lifestyle diseases such as arteriosclerosis, diabetes, and stroke. While soba, like rice, bread, and udon, contains a lot of carbohydrates, it has lower calories and a lower glycemic index, making it less likely to raise blood sugar levels and prevent fat accumulation. It is recommended to drink soba water as it contains nutrients released during boiling. With this knowledge of soba basics, let's look at the flyer on the wall!↓↓ "Recommended by Nanko Gourmet Reporter Tomoyuki Ota! Seeking the best taste of Numata-produced soba flour!" Reading this, I felt motivated! Now, it's time to taste it. Although Morekoshi was the main dish, they also offered Inaka and Dousan Ishiusu for an additional fee. I skipped Morekoshi, filled with anticipation for the next time. The aroma of the stone mill, the thin Inaka noodles, both neatly and finely made, but is it a problem with the binding agent? Both lacked firmness, and it felt like the unique characteristics were missing from both types. However, the broth was medium-bodied and appealing to everyone. Will the evaluation change with the next Morekoshi? This newly opened shop, just around summer, has a lot of potential, and I am excited about its future growth.

Today is the last day of my two-day weekend! Today is the day to change the winter tires that I bought at the end of last month. The old winter tires have already been removed from the wheels, so today is just the switch with the summer tires. I'm heading to the usual tire shop alone! It's a shiny BS number 3! After the tire change, my wife and I went to a soba restaurant near Kuwazono Station. The entrance was a bit hard to find, but once inside, the staff welcomed us warmly. They explained the menu and recommended the tempura soba. I ordered the tempura soba (cold) with extra noodles, while my wife ordered the duck soba with dipping sauce. The tempura soba turned out to be a cold noodle dish with tempura on top, which was unexpected. The tempura had a crispy texture, but I found it too crunchy and lacking in flavor. The restaurant had great service, but unfortunately, the tempura did not meet my expectations.

Weekend stroll series. It's the season for new soba, so I decided to have lunch at a soba restaurant called "Sobadokoro Kan" that just opened last month, which I found on Instagram. The location is near the Sapporo Racecourse. It used to be a Ganion Cafe. When I arrived at the restaurant, I saw a sign at the entrance saying "new soba". I was excited for my first new soba of the year. I was seated at a table, and the staff kindly explained the menu to me. They mentioned that the new soba has a great flavor. Since it was cold and rainy that day, I ordered the kakesoba and kashiwa soba. The soba noodles were cooked a bit soft, probably using a 80:20 ratio. The dipping sauce for the kakesoba had a strong bonito flavor and was quite rich. If it wasn't cold, I probably should have ordered the morisoba instead. I felt that the flavor of the new soba was a bit weak. The tempura soba recommended by my husband had a crispy coating with a strong flavor. The tempura itself was delicious, but I thought it would be better if the flavor was a bit lighter. Although it was labeled as "country soba", the thickness of the soba noodles was similar to regular noodles. They accept cash and PayPay for payment. There is a coupon available where you can get a 500 yen discount for orders over 2000 yen by scanning the QR code at the restaurant, which made it a good deal for the two of us. They have plenty of table seats and parking, so it's suitable for a family lunch as well. Thank you for the meal!

This is a great soba restaurant! The location is a bit easy to miss, so be careful! I had the vegetable tempura soba for 1,300 yen. The soba cup wasn't on the tray, but I requested it. The default soba is Sarashina. You can add rural or stone-milled soba for an extra 200 yen. I started with the Sarashina soba, and it was really delicious! The portion was generous. The noodles can get a bit firm if you take too long to eat because they drain them well. The shiitake mushroom tempura was excellent. The condiments included wasabi, mountain wasabi, green onions, and grated daikon. If there was a little bit of ginger here, it would be perfect.

On October 4, 2022 (Tuesday), for lunch, I tried the new restaurant that opened on September 8, 2022. They offer three types of soba: Sengoku, Inaka, and Hokkaido Ishiusu, with Sengoku being the base option and the other two costing an additional 200 yen. The staff's customer service is great! It seems like they don't take a break in the middle, so I will definitely be using this place again. The restaurant is called Soba-dokan. - Restaurant Information: Soba-dokan - Location: 1F Watanabe Building, 16-1-20 Kita 12-jo Nishi, Chuo-ku, Sapporo, Hokkaido - Phone: 011-788-5444 - Business Hours: 11:00-17:00 (Last order at 16:30) - Closed on Mondays (or Tuesdays if it's a public holiday) - Parking available #Soba-dokan #Kuoen #Sengoku #Inaka #HokkaidoIshiusu #Sapporo #SapporoWest20ChomeAreaLooksGood #DeliciousStuff #JinMiura #NisekoOnsenClub #LoveHotSprings #ProtectingJapaneseHiddenHotSpringsAssociation #EverydayIsRamenDay #LoveSoba #Soba #RamenLover #OdoriShokudo #MiuraBarbecue #OtousanYakitori #FoodTruck #HokkaidoLovers Source: https://ameblo.jp/depot-n43/

I parked next to a luxury German car, expecting a quiet atmosphere. As I entered the restaurant, the scent of congratulatory orchids filled the air. However, I had trouble finding someone to seat me, as it seemed like they were still training their staff. Eventually, I was seated at a booth and placed my order. The waitress confirmed my order of "mori" soba for ¥800. She also mentioned that for an additional ¥200, I could upgrade to soba made with local or Hokkaido stone-ground flour. The soba noodles were served cold, with a refreshing texture and a good amount of chewiness. The broth had a rich bonito flavor, which paired well with the soba. The acidity from the bonito added a nice touch to the overall taste. I felt that the soba was missing something, despite the elegant appearance of the restaurant. Overall, it seemed like a high-class establishment with a more casual atmosphere. I noticed a sign saying "Tokoya Main Store" next to the congratulatory orchids, which made me want to root for the restaurant. Good job! Thank you for the meal.

I visited a soba restaurant located near JR Kuwanazono Station in September 2022. There is a spacious parking lot in front of the restaurant. The interior has a casual atmosphere with a black color scheme. The table seats are comfortable and suitable for families. After looking at the menu, I decided to try the recommended tempura soba, which was served warm and arrived in about 10 minutes. The broth appeared to be on the lighter side. The freshly fried tempura made a crunchy sound when eaten. It was crispy throughout, although slightly over-fried. The tempura consisted of squid and small shrimp. The broth was rich in flavor. I was also provided with soba-yu (hot soba water) at the end, which was a nice touch.

I visited this restaurant after seeing reviews on Tabelog. Morisoba (soba noodles served with various toppings): 800 yen. I thought 800 yen was a bit expensive for a morisoba, but the portion size was equivalent to a large serving at other restaurants and there were plenty of toppings like grated mountain wasabi, so I found the price reasonable. Kakiage soba (soba noodles topped with deep-fried vegetables and seafood): 1300 yen. This was recommended by the staff and it was delicious with crispy squid and shrimp tempura. The service was excellent. The background music was 90s Japanese pop, which was a bit loud. The restaurant is located a short drive away, so I have high hopes for its future success. Thank you for the meal.

On September 8, 2022, Open...Located a 5-minute walk from JR Kuwon Station, "Sobadokoro Kan" is situated on the first floor of an apartment building with around 10 parking spaces in front of the store. Arriving around 2 pm, there were no other customers at that time. After disinfecting with alcohol, a female staff member guided me to a 4-seater table. The restaurant also has a counter with 4 seats and 6 tables for 4 people each, as well as a counter near the entrance facing the wall, which was adorned with celebratory flowers. The owner, or someone who seemed like the owner, greeted me enthusiastically with "Welcome!" and brought a glass of water. I had initially thought of ordering the "mori" (soba only), but upon entering the restaurant, I caught a faint scent of warm dipping sauce, so I decided to order the "tsuke soba with kashiwa (chicken) for 950 yen". They offer a choice of soba types such as "Sara" with options like "Inaka (+200)" and "Daisan Ishiusu (+200)". Since the restaurant is conveniently located near where I often visit, I thought I would have the opportunity to come back again. For now, I chose the "Sara" soba. The tray arrived in about 5 minutes, containing soba, dipping sauce, garnishes like green onions and wasabi, and wooden chopsticks. Shortly after, a red hot water pot with soba water was also brought to the table, along with the bill placed on the side of the table. I started eating and found the pure white, thin Sara soba to be slightly weak in texture and lacking in fragrance, with a slightly rough surface. The soba was longer than usual, and the portion was just right for my appetite. The saltiness of the dipping sauce matched the Sara soba perfectly, but if they were using the same sauce for the Inaka soba, it might be a bit too weak. I could sense a light acidity in the broth, which complemented the Sara soba well, but it seemed to fall just short of breaking through to a more refined taste, leaving a slightly unsatisfying feeling given the price of 800 yen for the "mori" soba. Lastly, I was served soba tea, and I felt that the service was quite polite. I couldn't help but wonder about the type of soba and the rice they used. It was a bit disappointing that they didn't offer dishes like "Tendon" or "Oyakodon", focusing solely on soba. For those who enjoy carb-heavy dishes, this might be a letdown. Overall, the restaurant seemed to be in a somewhat halfway position, and I personally would appreciate it if they could lean a bit more towards the traditional town-style soba. I look forward to trying something different on my next visit. Thank you for the meal.

Visited around 11:15 am on a Wednesday in September 2022♪ ■ Overview Used as a lunch spot♪ ■ Location & Parking Located about a 7-minute walk northwest of JR Kuwanazono Station West Exit along Tekko Danchi Street, with 7 parking spaces in front of the restaurant. Make sure to park with some extra space available♪ ■ Entrance Upon entering the restaurant, you are immediately greeted by a pleasant aroma. The place is clean and has a sense of cleanliness, with excellent customer service and atmosphere. The background music playing is music from the 1900s♬ The staff provided detailed explanations about the menu and were very welcoming and friendly (^o^) There are high chairs at the counter seats and regular table seats. The counter seats may be a bit tiring due to the high chairs, so the table seats might be more comfortable (^_-)-☆ ■ Menu They offer a variety of options such as hot soba, cold soba, and dipping soba. The base soba is Sarashina soba, with the option to change to Inaka soba or Hokkaido stone mill soba for an additional 200 yen. There are also 5 rice options with ingredients like plum and bonito listed, which are not onigiri but rice with toppings on them♪ I ordered the "Oyako soba" and "Rice dish (salmon)," while my companion ordered the recommended "Kakiage soba" from the restaurant♬ 1. Oyako soba 1,000 yen (tax included) ☆ Appearance & Taste Although the recommended dish is the "Kakiage soba," my friend ordered it, so I opted for the "Oyako soba" instead. By default, it comes with Sarashina soba, but you can change to Inaka soba or Hokkaido stone mill soba for an additional 200 yen. I ordered it with Sarashina soba (^_-)-☆ It arrived in about 15 minutes with a hot bowl of dipping sauce, soba noodles, and green onions. The sauce has a fluffy egg and a rich broth that is slightly strong, with tender and flavorful chicken. The broth has a unique taste with a slight fishy undertone rather than the typical bonito flavor, which is delicious but the aftertaste is a bit concerning (ﾟдﾟ)! Personally, I prefer the taste of the conventional bonito flavor. 2. Rice dish (salmon) 300 yen (tax included) It's not an onigiri but more like a rice bowl with chopped seaweed and salmon flakes on top. The combination of rice, seaweed, and salmon is similar to an onigiri but can be eaten with a bowl-like feeling♪ 3. Kakiage soba 1,500 yen (tax included) ☆ Appearance & Taste I ordered the "Kakiage soba," which was recommended by the staff and listed as a recommended dish on the menu (^o^) There are cold and hot options, and when I asked about the difference, I was told that the cold one is crispy, while the hot one is served in a broth, making it moist. I opted for the crispy cold one and added Hokkaido stone mill soba for an additional 200 yen! The price increased to 1,500 yen from 1,300 yen for the Sarashina soba. The kakiage with squid and shrimp is crispy, highlighting the flavor of the seafood. The soba made from stone mill flour has a nice aroma, and the broth is not too strong, providing a refreshing taste (^_-)-☆ To fully enjoy the flavor of the kakiage, the broth was intentionally adjusted this time. Next time, I want to try the Duck Nan Soba with Inaka soba♬

Sapporo City has a new hand-made soba restaurant in the Kuwan area. There is a parking lot available in front of the store. The "Mori Soba" dish has been changed to be made with locally sourced stone-ground flour, priced at 1,000 yen. The soba noodles are slightly thin, with a slightly cold temperature, smooth texture, and a fluffy elasticity. The flavor and texture are well balanced, with a subtle taste and aroma of soba itself. The portion size is quite generous. The presentation is classic and meticulous. The dipping sauce is made with a clean and elegant dried bonito broth as the base, with a gentle dashi flavor and a mild-medium saltiness that is enjoyable for everyone, particularly suitable for beginners. The chopped green onions are not blanched, with a hint of bitterness, and the wasabi is good, although the mountain wasabi flavor is somewhat subdued. The soba broth is made by diluting the dipping sauce with hot water, creating a delicious flavor. As I glanced at the "zaru" dish served on the side, I remembered a conversation I had recently about how it resembled the popular restaurant "Azuma". While the restaurant's owner and staff were friendly and welcoming, I couldn't help but notice the positioning of the restaurant. If aiming for a slightly upscale casual dining experience, the menu is limited, and if leaning towards a more traditional soba shop style, it lacks a strong presence. Additionally, the pricing for using stone-ground flour and traditional methods seems somewhat inconsistent. Of course, the menu composition and pricing should be carefully considered based on the target customer base and turnover rate, but perhaps highlighting the uniqueness and passion of the soba or the owner could help the restaurant stand out in this competitive area filled with renowned establishments.

I visited the restaurant on the opening day. There were two other customers. I tried the recommended kakiage soba for 1,300 yen, with an additional 200 yen for changing to locally made stone-ground noodles and 200 yen for a larger portion, totaling 1,700 yen for a high-end soba (^_^;) I'm not sure if the image and price match, haha. The soba made with locally sourced stone-ground noodles didn't have a strong buckwheat flavor like country-style soba, but had a slight sweetness to it. I couldn't tell the difference from Soba from Sarashina since I haven't tried it (sweat). The dipping sauce for the soba was not too strong in bonito or sweetness from mirin, but had a pleasant and not overpowering taste. However, the amount of noodles for the larger portion was a bit lacking (^_^;) The recommended kakiage had a strong shrimp flavor and was very delicious. But 500 yen for this (sweat). I didn't try the rice dish, but it had plum and bonito written on it. I asked if it was onigiri, but apparently, it's just rice with the toppings on it (laugh). In terms of price, it's a bit on the higher end for soba, but the fact that soft drinks are only 200 yen is nice. Maybe it really is good soba (*^^*) It might not be discernible to my unsophisticated palate (^_^;)