Curry Rice Set 1000 yen Pork Cutlet Topping 500 yen The pork cutlet is quite thick and satisfying to eat. The balance with the fatty part is good and delicious. The curry is like the curry at a soba shop, with a hint of dashi. It's not very spicy and has plenty of ingredients including mushrooms. It's a slightly different kind of curry, but still delicious. Grated Buckwheat Noodles 750 yen It was cold soba with cold dipping sauce, not the dipping type as expected. It was still delicious, but I prefer the dipping type. I think warm soba is tastier. There are condiments, disposable chopsticks, toothpicks, and lotion tissues on the table. You will be served water and a wet towel when you sit down. The service is good.

Lunch at "Taichi" restaurant. It's my first time at a soba restaurant in Kitahiroshima. Actually, it's more of a soba izakaya, so they also have a variety of drinks at night! For those who want to try both rice and soba, there are 6 different sets available, all for 1000 yen. However, if you order the tempura bowl set, the soba will be served in a mini size. On the other hand, if you choose any of the other 5 sets and change the soba to a half size, you get a 100 yen discount! They also offer a shrimp tempura set where you can enjoy more shrimp. Maybe this restaurant is really into shrimp tempura! I ordered the "Tempura Bowl and Half Soba (¥1000)". I had my eye on this set at Taichi! When the tempura bowl was brought to me, I was explained about the ingredients, which included shrimp tempura, onions, green peppers, eggplant, and I'm sorry but I forgot one more... First, I want you to notice the impressive shrimp tempura! The crispy fried coating is crunchy and fragrant, and the shrimp hidden inside the coating is fresh, with a bouncy texture and a rich sweetness that dances in your mouth! It's surprising that even though it's tempura, it tastes like sashimi! The presence of the shrimp tempura doesn't diminish the value of the vegetable tempura, each vegetable is prepared well and has an easy-to-eat texture without leaving any toughness! Especially the eggplant had a bouncy texture that was just as good as the shrimp... The sauce was just the right amount, not making the rice soggy, so it was delicious. It's unusual that the tempura is more generous than the rice in a tempura bowl. The rice was excavated at a position less than half the height of the bowl, so the amount of rice is modest compared to an average tempura bowl. Personally, I'm satisfied with this amount (I prefer eating the ingredients rather than rice), but for those who want to eat more, I recommend adding 200 yen for a large serving. By the way, is that large serving for soba or rice? It's probably not both... haha. The soba is not served on a zaru or seiro, but is a type where the cold broth is poured over it from the beginning. The noodles are a bit thick and have a good chewy texture. I regret not being able to enjoy the aroma because it's covered in broth, but the broth was slightly sweet at first but had a refreshing flavor later, not too salty or heavy, making it so delicious that you could probably drink it as it is! Instead of the complimentary pickled herring mentioned in other reviews, they served tempura flakes with condiments. Next time, I want to try the warm soba! I'm also curious about the special menus like Nukimen or the recommended menu, Katsu Curry. Thank you for the meal.

I didn't have any image of Kitahiroshima and soba, maybe around XXX village... I found a soba restaurant based on my wife's request. It seems to be a soba izakaya that serves lunch. The "Duck Seiro" for 1,000 yen includes hand-made country soba, thick duck meat, sweet broth, and a reasonable price. They also offer set meals with tempura, and it's no wonder it's becoming popular. The location is in a residential area, not visible from the street, but it was almost full with customers. There seemed to be quite a few regulars too. While waiting for the soba, we were served pickles by the owner, which were also delicious with a mild flavor. This kind of warm hospitality is probably another secret to their popularity. I want to try the tempura next time! Thank you for the meal.

We had some business in this area, so we searched and visited for the first time with three people. It's a residential area in Kitahiroshima. - Tempura rice bowl and half soba for 1,000 yen - Iced coffee for 200 yen There are two sunken kotatsu tables at the counter. We were served pickled herring as a complimentary dish. Since we were there, we decided to snack while waiting. I wanted to eat tempura, so I ordered the tempura rice bowl and half soba from the lunch menu. The tempura rice bowl was quite filling, and the tempura onion was sweet and delicious. The soba had a delicious broth. It was a good deal for 1,000 yen. I'm not familiar with soba, but my companion highly praised it. I would like to try cold soba next time. They have a rare menu item around here, including a Nuki menu. They even have something called Nuki Ramen. There was a lively girl and a man at the counter. I assume the woman in the picture displayed used to be the wife. Thank you for the meal.

In September 2016, there is a restaurant located in Kitahiroshima Owarimachi residential area. It is situated on a corner lot, so there is parking space for about 6 cars. This restaurant is a soba izakaya. Inside the restaurant, there are counter seats and raised tatami seating. The place is crowded. They serve hand-made soba noodles. I ordered the recommended dish, grated radish soba. It took about 20 minutes from ordering to serving. The soba that came out was cold soba. The soba noodles were a medium thickness with a greyish color, weak in firmness but had a good chewy texture. The grated radish had a mild spiciness that was just right. The dipping sauce was a medium-bodied dashi broth. Unfortunately, the soba broth did not come out. Many people were enjoying the set menu tempura rice bowl, which looked very delicious and hearty. Thank you for the meal. ✿ฺ(๑´ڡ`๑)✿ฺ.

We went as a family. We were taken care of with New Year's Eve soba. This time, we had Tempura Seiro Soba. As you can see in the photo, the tempura is piled high on the plate, so you get full. There were big shrimp too, with a chewy texture, it was a blissful time. At night, you can enjoy a variety of dishes at the restaurant, but I haven't been there yet (^_^;) I really want to go someday.

- 5/16 First Visit - Today, I checked the construction progress at the Atsubetsu site, provided 2-3 pieces of advice, and left the site. I visited a company at the Oomagari Industrial Park that had requested a product explanation. It seems like they were satisfied with my detailed explanation... Looks like we'll be getting more customers. Before heading to the day trip hot springs, let's have lunch. I previously visited this restaurant on a detour in a residential area. Since it was before 12 PM, there was only one car parked in front of the restaurant, so I entered. There was a couple sitting in the raised seating area, so I sat at the counter. I ordered the "oroshi soba" from the menu. The lunch menu offers good value. While waiting for my order, I casually glanced to the side and saw the Satsuma shochu that I enjoy drinking (laughs). Of course, the label had the name of this restaurant on it. It arrived in less than 10 minutes... The bowl and spoon were on the tray. I didn't expect the oroshi soba to be served as a cold dish (laughs). Instead of placing the tray, the server placed the bowl in front of me and the spoon on the counter before leaving... (＠_＠;) Oh my! Even though it might be close to closing time, it's not appropriate to leave the spoon directly on the counter... (-_-;) If it were some of those picky reviewers, they would be making a fuss!! <`ヘ´> Well, I'm a calm and collected salesman, so I pushed the spoon aside and enjoyed the oroshi soba (^0_0^). It had a generous amount of bonito flakes, grated daikon radish, and large chopped green onions. Let's use the eco-friendly chopsticks to pull out the soba noodles )^o^( It's a variety of noodles... mixing thick and thin noodles (laughs). It has a handmade feel, which is nice (laughs). The texture and firmness are decent, but there's no flavor or the deliciousness of soba when you chew (-_-;) Even though it's a 80/20 blend... The soba dipping sauce, which is balanced, is decent. Mix the grated daikon radish and bonito flakes )^o^( With the dashi from the bonito flakes, it somehow tastes good and goes into the stomach. There's quite a lot of soba noodles (^_^;) I managed to finish it and said "Thank you for the meal," paid, and left the restaurant. I didn't sense any sign of soba tea being served after the meal. After 12 PM, the restaurant was almost full with two groups of salarymen and workers. However, personally, I don't think I'll ever visit again.

I visited the restaurant after a long time and tried their autumn specialty, "mushroom soba". The mushrooms used here are natural and seasonal, making them incredibly delicious. The soba noodles have a gentle and mellow flavor that reflects the owner's personality. The addition of seasonal mushrooms provides a great texture and aroma, truly capturing the essence of autumn. I had the "mixed mushroom" soba on this day, and it was fantastic. The mushrooms are limited in quantity, so I'll have to keep coming back until they run out. Seriously. The restaurant is located in a residential area in Oomagari, Kitahiroshima City. It may be hard to find, but look out for the signboard with "Taiichi" on it. The interior is cozy and inviting, with a counter and a raised seating area. The soba dishes are reasonably priced, with sets including kake or mori soba with a small side bowl. The portions are generous and filling, even with the 800 yen set. The "stamina bowl" with wild garlic and pork is a standout dish, perfectly complementing the soba noodles. The soba noodles are hand-made with 100% locally sourced buckwheat flour, providing a satisfying texture. The warm soba has a well-balanced broth, while the cold soba has a stronger soy sauce flavor. Overall, the soba dishes are delicious and enjoyable.

This is a place in Hokkaido, specifically in Oomagari Kashiba. I couldn't describe the location clearly, so I checked the map on Tabelog to find the restaurant. After parking in the spacious parking lot, I entered the restaurant. I sat at the counter and looked at the menu. Although the lunch menu seemed like a good deal, I decided to order the usual "oyako soba". While waiting, I noticed that they also offer yakitori and a variety of alcohol, suggesting that this place may transform into an izakaya at night. After about 10 minutes, the "oyako soba" arrived. The chicken pieces were large and noticeable. I started with the soba soup, which had a slightly salty taste from the soy sauce. The noodles, although the standard 80/20 ratio, seemed slightly overcooked. The toppings included large chicken pieces, chopped green onions, and a poached egg, but there were no thinly sliced scallions, and they did not offer soba-yu after the meal, leaving me slightly unsatisfied. The regular customers were chatting with the owner and the hostess, indicating that this is a local favorite spot. However, the cigarette smoke was bothersome, and I wish they would at least make it smoke-free during lunchtime.

Located next to an industrial area in Oomagari, Kitahiroshima City, a hidden soba restaurant stands in a quiet residential area with almost no other shops nearby. The menu suggests a soba izakaya style, with a mix of traditional soba restaurant and izakaya vibes inside. It seems like a welcome presence for the local residents in this area. The hand-made soba is quite authentic, even listed in the "100 Best Soba in the North" guidebook. The "Hiyashi Soba" (cold soba) for 550 yen features thick-cut white country soba noodles with a good chewy texture. The broth is medium-bodied with a hint of dried fish flavor and a unique fruity note. The umami from bonito is rich, spreading in the mouth when mixed with the clear soba broth. The garnishes of green onions and mountain wasabi are sharp and fresh. The casual and friendly service from the couple owners adds to the cozy atmosphere. Although it may not be a destination spot, this soba restaurant is recommended for those looking to enjoy soba in the area.

North of Sapporo City, even though it's located in the suburbs along Route 36, it feels much more like part of Sapporo than places like Jozankei. It's past the suburbs of Bishigaoka and Satotsuka along Route 36 from Sapporo. You pass Gunpei and make a left turn shortly after. Suddenly, in the middle of a residential area, you'll see a sign for "Handmade Soba Taichi." You can park your car in front of the shop. Inside the shop, there is a counter and two tables in a raised tatami area at the back. It's a small shop. I was recommended this place by a friend who said, "The mountain vegetable soba is delicious this season." They mentioned that "the tempura mountain vegetables are picked by the owner." So, of course, I ordered the mountain vegetable soba! Ta-da! The aroma of the mountain vegetables is amazing. It's quite a generous portion. And the tempura mountain vegetables are so crispy and crunchy! I enjoyed eating them as they were and dipping them in the warm soba. The soba noodles are handmade and have a refreshing texture. However, I felt that the soba broth could have had a bit more depth. Personal preference for the sweet soup (for warm soba) may vary, but I personally like it a bit richer... Nevertheless, what was really delicious was the "donburi" dishes made by the owner's mother. The photo shows the Stamina Donburi. The seasoning is very tasty. The egg is fluffy. This shop transforms into an izakaya at night, where locals gather. The appetizers also looked delicious. I haven't experienced "sobamae" yet, but at a place like this, it might be perfect to have a delicious sake before the soba.

This restaurant called "Kono Taichi" is located in a residential area in Kitahiroshima Oomagari. It seems that I like hidden gem-like restaurants. The reason I went to this restaurant is because it was highly recommended by many people. The restaurant is like a renovated house, with a very cozy atmosphere. It feels more like having a luxurious meal at home rather than dining out. As for the food, the recommended dish is definitely the hand-made soba noodles. Among them, the best is the duck seiro. The cold soba noodles with duck oil-infused sauce, along with the fragrant green onions, really stimulate the appetite. But that's not all about this restaurant. The seasonal dishes are amazing too. It seems that the owner goes foraging for mountain vegetables and mushrooms, so in spring you can enjoy dishes like mountain vegetable tempura and taranome. Depending on the weather, around after Golden Week might be a good time to visit. In autumn, they also serve mushroom soba, allowing you to savor the flavors of the season. In the evening, it transforms into a casual izakaya, with a selection of alcoholic beverages. Among them, I personally like to have the "Hanagin" shochu on the rocks.