It's lunch at Hagino. A soba restaurant located along a farm road. It's a place that you wouldn't enter by chance if you didn't have it as your destination. The interior is spacious with tatami mats and tables. They grow their own buckwheat using a variety called Botan soba. They operate three days a week and use the remaining four days for sowing seeds, harvesting, and drying the grains. The menu includes Mori soba, Zaru soba, Stamina soba, Tororo soba, and desserts like yokan and coffee. I ordered Zaru soba. The soba has a good flavor with a hint of sweetness. It's smooth yet has a nice chewy texture. The portion is not large, so I recommend getting the large serving. Most importantly, being able to eat this rare soba is a treat. Thank you for the meal.

In this area, there are various Inari shrines such as Hagi-no-Inari, Fukuda-Inari, and Chiyoda-Inari. I visited a soba restaurant located in Hokuto City. The entrance has a noren curtain and a front entrance. I parked my car in the gravel parking area and entered through what seemed like a back entrance. The hostess, dressed in a kimono, greeted me warmly. Inside, there is a soba making area, two tables for four people each, and a sunken kotatsu table. Jazz music plays in the background. The menu offers mori soba for 650 yen, made with 80% buckwheat flour, including a special type called "Botan soba" grown from their own seeds. There are no tempura or side dishes, just soba noodles. I tried the Oomori soba for 850 yen, and I enjoyed the well-balanced soba broth. I highly recommend this place to others.

Visit Date: November 11, 2018 (Sunday) around 11:15 am There is a shop called "Tedachi Soba Kobo Hagino" that is particular about the variety and origin of the soba seeds they use. This shop cultivates and harvests the soba seeds themselves, grinds them, and serves hand-made soba. When I arrived at the shop a little before opening time, I was able to enter. There was only one other group of customers. The shop had a homey atmosphere and seemed to be run by a husband and wife. Due to the limited harvest, they only serve about 20 portions a day. The menu had several options, but since it was my first visit, I chose the basic Morisoba. Despite the effort put into cultivation, harvesting, and hand-making the soba, the price was reasonable at 650 yen. First, I tried a mouthful of the broth. It had a typical, well-rounded taste. Next, I tried the soba without dipping it in the broth. The soba had a flavorful taste and a good texture. The broth and various condiments complemented the soba well. The high demand and limited servings make it challenging to eat here unless you arrive right when they open, but I would like to come back again. Thank you for the meal.

A soba restaurant renovated from a farmhouse across from Akiyama. The proprietress and her husband, both dressed in kimonos, run the place. The soba has a smooth surface, and the broth is different from the early reviews; it's more firm and has a good texture.

A soba shop with a focus on homemade soba noodles, limited to 20 servings. The shop is small and not too crowded, so you don't have to rush to get in when it opens. If you arrive late, you can call ahead to see if there are still noodles available. The service is excellent, making it a great place to bring guests. However, last year they had low yields and ran out of soba flour in July, forcing them to close until new soba was available. It's a hidden gem that you might not want to share with too many people.

The atmosphere inside the restaurant is very nice, and the owner or hostess provides excellent customer service. You can really relax here! The soba noodles are delicious, but personally, I really enjoyed the soba yokan (sweet jelly dessert made from soba). It was my first time trying it, and I could really taste the soba flavor. If you love soba noodles, you will be delighted with this dish! The only thing I found lacking was the absence of tempura dishes or similar options. If you're in the mood for soba noodles, this is definitely the place to go. This is just my personal opinion.

The restaurant is located just off National Route 227, with a parking lot for about 4 cars on site. They serve a limited 15 meals per day. The soba noodles are made from the traditional Datezairai variety, with an unknown blend. I tried the Mori Soba. The greyish medium-thick noodles lacked visible buckwheat grains. They were served cold and adequately drained. There were extremely minimal uneven cuts or scraps. The noodles were slightly lacking in firmness, with a somewhat mushy texture. The flavor was excellent, with a gentle aroma of grains. The portion size was similar to a large serving at other restaurants. The dipping sauce was light and well-seasoned. Unfortunately, the sauce was poured directly into the cup, and adjustments were not possible. They plan to reopen in mid-August with new soba noodles in 2017.