The simple and humble owner is running the place by himself. Despite being newly opened, the restaurant seems to be popular as locals and businessmen keep coming in one after another. The parent and child soba for ¥850 was delicious, with a generous amount of eggs and four large pieces of well-cooked chicken breast on top. The soba itself had a good texture and flavor. The soba water was unnecessary though. Most people seemed to order the Mori Soba or the Egg Topped Soba, which are popular choices. Thank you for the meal.

I had my usual egg and vegetable tempura soba for 750 yen. This time I chose the thin noodles. Lately, the parking lot has been full and there have been long lines, so I haven't been able to eat here for a while. But as always, I love the delicious hand-made noodles. They come in various thicknesses and lengths, which makes it fun to eat. The fluffy egg on top is really the best.

The usual Tamago Toji Soba for 750 yen. On this day, I had the thin noodles, but you can request thick noodles when ordering. The egg is as voluminous as ever, with a thickness of over 2cm (lol) but it's fluffy and delicious. The noodles are also very good. The portion is like a large serving at a regular restaurant, so you'll leave full. Soba broth is also available, so you can adjust the flavor as needed. It was popular with a line before opening.

"Tamago toji soba for 750 yen. I changed to thick noodles from the countryside, and it was very satisfying to eat. The thick soba noodles were filling and delicious, with plenty of fluffy eggs. The warm soba and the creamy soba-yu were a delightful combination. I arrived after 1 pm, and many items were sold out due to the restaurant's popularity. My friend who came after me couldn't order chicken or pork because they were out of stock, which was a bit disappointing (laughs)."

It's 100% buckwheat soba! It was hot, so I ordered the medium size of the mixed soba. I usually get the hot soba, but I also like the cold one here. I really like the soba at this place. The medium size costs an extra 200 yen, but it's quite a generous portion that will fill you up. The soba broth is thick and gooey. Just enjoy the delicious soba without worrying about the small details!

Tamago-toji soba with thick noodles, changed from regular noodles, for 750 yen. Be sure to arrive early as this thick noodle option is not listed on the menu, so please ask the owner. The thick noodles here come in various widths, but not too thick, making them easy to eat. Occasionally, it would be nice to have extra wide noodles. They also serve soba-yu (soba water) here, which is warm and delicious. It's a favorite of mine. I've noticed that the prices have gone up, but considering the taste, it's still acceptable. Their meat and egg topping is quite famous, made with grilled pork and scrambled eggs, a unique dish that you won't find elsewhere. It may be a matter of personal preference, but I recommend trying it at least once when you visit.

The atmosphere of the Showa era is evident from the exterior. When you pass through the curtain and step inside, there is a nostalgic cafeteria-style warmth. Five tables for four people are generously spaced out, with spacious tatami rooms also available. The BGM playing in the restaurant is from TV shows, creating a relaxing and cozy atmosphere. I had tried to visit a few times before but the curtain was always closed, so finally being able to enter felt like a dream come true. From the conversations between the owner and the customers, it seemed like a place where regulars come often. The menu listed "Blend from Hokkaido, Tohoku, and North America," showcasing their dedication and making me excited. The Mori Soba (soba noodles only) arrived promptly, with a firm and angular appearance. The noodles were well rinsed and had a good chewy texture, with a sweet flavor that became more pronounced as you chewed. The broth was light and slightly sweet, perfect for dipping the noodles in. The soba had a satisfying bite to it, making me think it would go well with a warm side dish (meat or chicken). It was delicious. Thank you for the meal.

Soba restaurant in the Tahei area of Kita-ku, Sapporo. The place used to be a cafeteria in the past, giving off a well-aged impression inside and out. However, the entrance, which serves as the face of the restaurant, had weeds growing, and the interior seemed a bit messy. This raises concerns about the condition of the kitchen. The owner runs the place alone, so the menu is limited. They use a unique blend of soba flour from Hokkaido and North America, and hand-cut the soba noodles. The Mori (soba noodles) dish costs 600 yen, with thin and irregularly cut noodles that look good. The noodles have a good texture with a moderate firmness, a slightly matte type, and a decent flavor with some sweetness. The portion of soba noodles is slightly generous, providing good value for the price. The dipping sauce is slightly sweet and balanced, with a good flavor profile that pairs well with the soba. The condiments are average, and the soba broth is a cloudy kettle soup. Although not extraordinary, this restaurant is worth visiting if you are in the area.

On a certain weekday, I tried to visit a soba restaurant for lunch several times, but had to give up due to lack of parking space. The restaurant has a few parking spots, but they quickly fill up during peak times. The interior of the restaurant has a classic appearance with 5 table seats and 2 raised tatami seats, and the wall displays show the owner's love for soba. The background music is a daytime TV show. From the menu that day, there were 7 cold soba options and 8 hot soba options, with a small but carefully selected lineup. Inspired by a reviewer's photo of pork, I couldn't resist my desire and ordered the hot "Niku Toji Soba (850 yen)." I could hear the sound of meat being grilled in a pan and eggs being scrambled in the kitchen, and soon the dish was ready. The aroma of pepper wafted through the air. Taking a bite, the noodles were thin and slightly flat, making them easy to eat and charming. The broth had a subtle sweetness and a slightly tangy dashi flavor, balanced by the oil from the fried pork and scrambled eggs, creating a smooth and rounded taste. The toppings included thinly sliced pork belly sautéed with salt and pepper, fluffy scrambled eggs, fried wheat gluten, and garnished with green onions. Finally, having a separate cup of soba-yu with the perfect consistency was really helpful. After finishing the meal, I overheard another customer ordering "Inaka Soba," and I realized that I hadn't checked the soba type on the menu, so I would like to try the "Inaka Soba" next time if available. Thank you for the meal.

This is a soba restaurant located along the Hokko Line in Kita Ward, Sapporo City. Despite passing by the front of the store many times during walks, I had not yet visited until now, when I had some business nearby and decided to drive there for my first visit. It was well past lunchtime, with only one customer in front of me and the background music playing TV broadcasts. I ordered the cold soba. The appearance was a bit off-putting with plenty of broth in a bukkake style, and it had large pieces of tempura flakes and even some unusual pieces of fried tofu. The soba noodles were hand-cut and of medium thickness, with a good chewy texture that I quite enjoyed. The broth was slightly on the thick side for a bukkake style, with a rich flavor. The portion was generous and satisfying, so I look forward to trying their warm dishes or dipping soba on my next visit.

I finished my errands in Ishikari, so I decided to try this restaurant that I had been curious about for lunch. My companion ordered a large serving, but they only had medium, so we went with that. I ended up choosing the meat and egg over rice bowl after some consideration. The meat and egg over rice bowl cost 850 yen. Wow, there is a lot of egg on top, with a layer of scrambled egg on top of the cooked egg. The sweet sauce with the creamy egg is a good combination. The noodles were hand-made, but they were thin and lacked firmness. Cold sauce might be more suitable than warm sauce. The portion of noodles was quite generous. As I ate through the top egg layer, I found pieces of pork. The pork might have been stir-fried beforehand. The oily texture of the pork worked well with the dish. I read that they used to serve thick noodles in the past. I think thick noodles would go well with this sauce.

The storefront may seem plain and unassuming, but there was a delicious vibe that drew me in. It was 11:36 AM and the restaurant was empty. The interior was simple, with a large framed calligraphy piece hanging on the wall. It introduced the restaurant and its soba offerings, which piqued my interest. I took a seat and looked at the menu on the wall, which was not extensive. I didn't need a lot of options, as long as I could have some soba. I decided to order the "mori" (regular size). There was a curious note on the menu stating, "Due to circumstances, we have discontinued the option for extra large servings." Instead, it mentioned that a medium size would be available for an additional 100 yen. I assumed that meant the regular size was quite generous. The soba arrived casually presented on a tray, with a generous amount of dipping sauce. The soba noodles had a homemade feel, whether thick or thin, and the taste was excellent. Despite initial reservations, the flavor more than made up for any shortcomings in ambiance. It exceeded my expectations and I would definitely come back. I had seen some meaty-looking photos on food review sites, but the soba noodles themselves were quite substantial, and I was pleasantly surprised by how delicious they were. I also enjoyed the self-serve soba tea after the meal. It was reasonably priced and the soba exceeded my expectations in terms of taste.

I visited a ramen restaurant last winter and tried their meat soba, which was so delicious that I couldn't forget it. So, on New Year's Eve, I decided to have meat soba at home. I seem to have become addicted to it. There are several good soba restaurants near my home, but after reading the reviews and seeing the high ratings for the meat soba at this place, I decided to visit. It was just before 1 pm on Coming of Age Day, a holiday, so I wasn't sure if they would be open, but there were a few cars parked in front of the restaurant, so they were indeed open. As some reviews mentioned, it seemed that the restaurant was run by a male owner alone. I ordered the meat soba as planned, and soon I could hear the sizzling sound of meat being grilled, and the dish arrived in less than 10 minutes. It came with five thick slices of pork belly, and it looked quite substantial. First, I tried the soba noodles, which had a soft texture and a good chewiness. Next, I tried eating the noodles with the meat, but while the meat itself was good, the thickness of the meat overpowered the noodles, and there was a lack of harmony between them. The meat seemed to have been seasoned with salt and pepper during grilling, and when mixed with the soba broth, it altered the flavor. The broth also had oil floating on the surface from the grilled pork belly, which changed its originally sweet and mellow taste by incorporating the saltiness from the meat. This could be a negative for both the meat and the broth. I felt a bit disappointed while eating, but the soba noodles themselves were simple and tasty, so I wouldn't hesitate to order something other than the meat soba next time. Interestingly, I didn't see any other customers ordering the meat soba. By the way, the owner was kind and had a good demeanor.

The sweet and savory sauce is addictive, and I have visited this soba restaurant more than 20 times. The owner runs the shop alone, and it is loved by locals. They always close at 3 o'clock. This time, I ordered the Niku-don. When I put my chopsticks in, I found five large pieces of pork on top of a bowl full of egg. The soba noodles are thick and hand-cut. I think they fry the pork in a pan and add the oil to the sauce, which gives it a delicious aroma. I couldn't stop eating. This is a must-visit soba restaurant for me.

This is a soba restaurant located along the Kita-Kosen Line in Higashi 8-chome. I was brought here by a friend who used to frequent this place. It's so strange to see a soba restaurant in such a conspicuous location. I thought I was familiar with this area because of the many ramen shops, but I completely overlooked this soba restaurant. The parking lot in front of the restaurant is hidden, which may be why it doesn't stand out. We parked in the front parking lot and entered. The restaurant has table seating and a raised seating area, and it seems like a lot of work for a man to run this place on his own. According to my companion who used to come here, there seems to have been a generational change in the owners. The menu offers a mori soba for 600 yen. The soba is hand-cut and hand-made, as advertised on the signboard. The soba arrived in about 10 minutes and was quite generous in portion. The soba noodles were medium-thick with some uneven cuts, but they were smooth and easy to eat. The dipping sauce had a standard dashi flavor typical of Hokkaido, which I personally enjoyed. The condiments provided were green onions and wasabi. The soba broth was a milky white mixture. Although it wasn't listed on the menu, the person who came in after us ordered "inaka soba," so it seems they offer two types of soba. My regular soba was slightly thicker, so the inaka soba might be even thicker. There were no ashtrays in the restaurant. The price was reasonable, and I was very satisfied with the quality of the soba. This place offers a good amount of food at a fair price, making it a great find. I will definitely be back.

This is a soba noodle restaurant located in a town in the northern part of Sapporo city. The restaurant has a small and quaint atmosphere, though slightly messy inside. The food is okay to photograph, but the interior is not allowed to be photographed. The soba noodles, priced at 550 yen, were hand-cut, slightly uneven, with a good color and flavor. However, the draining of the noodles was disappointing, and the texture was average. The portion size was good for the price. The dipping sauce had a strong dashi flavor, slightly sweet and easy to enjoy. There were plenty of green onions as condiments, along with powdered wasabi, and the soba water was cloudy. The menu had a relaxed feel, with some items like rice dishes and tempura not currently being served. They do have "tanuki" soba on the menu. Overall, it was a satisfying meal.

I was looking at Tabelog to find a delicious soba restaurant nearby, and I came across this place that caught my interest. The interior of the restaurant was slightly dim and lacked the flashy atmosphere of a family restaurant, but it gave me a sense of anticipation for the soba. I was wondering why nobody came to take our order, but it turns out the owner was running the place alone. It might be tough if you're short on time. We helped ourselves to the complimentary tea, and then the owner came to take our order. My companion ordered the "Niku Tōji Soba" that many people had recommended, with Tachisoba, while I, being a fan of mountain vegetables, ordered the "Tori Sansai" with Nihachi. Our dishes arrived in just 10 minutes. The portions were generous, overflowing from the bowls. Just like in the photos! The first bite was full of the savory flavor of the broth and meat. The soba itself was very fragrant, especially the "Tachisoba" which was delicious. I tried a bit of my companion's dish, so next time I will try the "Mori no Tachisoba" myself. Oh, and the "Tori Sansai" I had was filled with plenty of warabi, takenoko, and two pieces of roasted chicken breast, which were also very tasty.

Soba restaurant specializing in hearty dishes - Handmade soba restaurant Michikoan As autumn deepens day by day, a cool breeze blows through Sapporo. The sound of a growling stomach echoes inside the car. I'm hungry! Today, I'm going to eat heartily!! Lately, when people talk about hearty dishes, they often think of ramen. But today, it's all about "hearty soba." Located in Tahei, Kita-ku, is Michikoan. As soon as they open at 11:30, regular customers start coming in one after another. Today, it's almost full house, but I manage to grab a seat just in time. I order the epitome of hearty dishes!! After a short wait, here it comes. Boom!! The "cold meat soba" for 750 yen. Look at this overflowing bowl of meat and soba. And this is just the regular size! (The Mori Soba, priced at 550 yen, is also generously portioned). Pork belly seasoned with salt and pepper and placed on top of soba. It's simple yet strangely, it goes so well with the soba (laughs). But it's not just about the meat. The soba itself is made by the owner every day, using traditional methods! I had the "ni-hachi" soba, but they also have "inaka" soba. The inaka soba provides even more satisfaction. And to finish it off, a warm soba broth. Ahhh, now my stomach will be satisfied (laughs). Thank you for the delicious meal. Since Michikoan is run solely by the owner, there may be a bit of a wait depending on the time of day. Just a heads up. Handmade soba restaurant Michikoan 6-5-23 Taihei, Kita-ku, Sapporo 011-772-4348 Opening hours: 11:30- until sold out Closed on Thursdays

I came here based on the reviews I saw, and ordered the Niku Soba (\750) as it was recommended. There was an elderly couple and two men in the family ahead of me, and I overheard that they had to cancel two dishes today because they couldn't make tempura. So, I waited nervously, and after about 20 minutes, the soba was brought to me. This time, it seemed like the owner was working alone. When the soba was placed in front of me, I was surprised by a scent I had never imagined before. The meat in the Niku Soba was stir-fried with black pepper on top. Although I had a different image in mind, I took a bite and found it surprisingly delicious. The portion was quite generous, giving a satisfying meal. It was a type of menu that I had never experienced in my soba history.

The shop offers handmade "ni-hachi" and "inaka" soba noodles. The owner recommends trying the "ni-hachi" soba for first-timers. The popular dish is the meat soba with perfectly grilled pork. The portion size is quite generous, so unless you're very hungry, it may be tough to finish a medium or large serving. (lol)