The final day of the soba warrior training journey in GW, the chosen destination was the Obihiro area from Kushiro. The shop that has now relocated and opened in the Obihiro area, which can be said to have the highest number of top soba shops per capita in Hokkaido, surpassing the Sapporo area (in the subjective opinion of Ryuusei)… Is it a fierce battle in a competitive area? Looking back, on the eve of the birth of a new life, on the way to a certain city in a hurry, I once visited the shop when it was a rising star in Honbetsu-cho, and although I have a good impression, I have forgotten the content of the conversation with the owner. The interior of the shop is clean yet somehow has a cozy and reassuring atmosphere, with counter seats, raised tatami seating, and table seating to suit various situations. Soba with soup (Mori) for 750 yen: It is a brown-colored 100% soba made from coarse-ground flour produced in Nakashibetsu. The first thing that catches the eye is its thinness… I have visited a considerable number of soba shops in Hokkaido and even in Edo, but this is the thinnest soba I have seen, especially among brown-colored soba including 100% soba. While it has a slightly sticky and chewy texture, it maintains the presence of firmness, and when chewed, it tastes sweet and rich in aroma. It is a soba that conveys the energy of the earth, typical of rural soba. The extremely fine-cut 100% soba is well connected and satisfying. However, I feel that this soba might become too sticky if served with hot soup, so I recommend eating it cold. The soup is clear and sharp with no off-flavors, combining a rich presence with a medium-thick and medium-light taste, and a slightly fruity aftertaste. The compatibility with this unique soba is excellent, creating a win-win situation for both. However, be careful as the soup may be spoiled by excess water when eating. The condiments are also good, and the soba-yu (soba water) is clear and transparent. Even in the new land of Obihiro, the relocated shop maintains its uniqueness. I hope they continue to make the most of their presence and individuality, climbing the path to becoming a popular shop.

Last time I had the gobou tempura soba and it was very delicious. There was a sign recommending cold soba or tsukesoba because of the thin noodles, so I decided to revisit to try it out. I had the mori soba (750 yen) and I was surprised by how strong the noodles' texture was despite their thinness. It was very delicious soba, and I understand why they had that sign now. Next time I visit, I will try the tsukesoba.

I often run near the area where a new soba restaurant opened, so I had known about it for quite some time. Finally, I visited for lunch this time since the parking lot was always full during the year-end. It was a very cold day due to a cold wave, so I ordered the burdock tempura soba (1000 yen). When it was served, I was advised that "the noodles are thin and cook quickly." It had been a while since I saw such thin noodles. When it comes to soba, the first thing to enjoy is the broth, right? The soba had thin noodles, which made it very pleasant to eat. The burdock tempura was seasoned with salt, and I enjoyed eating it both separately and together with the soba in the bowl. I finished it all before the noodles got soggy. After finishing the meal, I noticed a sign that read, "Since the noodles are thin, we recommend trying the cold soba or dipping soba." Normally, I prefer thicker country-style soba, but I really liked these thin noodles, so I plan to visit again soon.

Visited Tajima-san's restaurant. They are open around 14:00-15:00, which is convenient for those who miss the usual lunch hours. I ordered the large portion of tsukemen with extra motsu and a side of oyster tempura (500 yen). The food arrived in about 7 minutes. The thin noodles are still beautifully presented, and the rich soup complements them well. I also ordered the warm kashiwa soba, which was recommended upon serving. The staff advised me to eat quickly as the thin noodles tend to stretch. As written on the wall, this soba pairs well with cold tsukemen. The oyster tempura was delicious when eaten with salt. Although the prices are a bit high, the soba was delicious.

A restaurant that relocated from Honbetsu town. Every time I passed by, it was always crowded, but today I was lucky to find a parking spot right in front and was able to get in easily. The restaurant serves thinly sliced soba noodles. My husband ordered the large serving on a sieve, while I stuck with the duck tsukemen as usual. The duck was plentiful and had a slightly burnt flavor, which seemed to appeal to those who like that kind of taste. The dipping sauce was on the richer side. As I kept eating, it started to taste just right. The thinly sliced soba noodles seemed to be a rarity in Tokachi. The portion was also generous. The customers kept coming in without a break. I definitely plan on visiting this restaurant again.

Tajima in Obihiro, there were only two of us. When we visited last time, Tajima had run out of noodles, but this time Jisama-san decided to give it another try. When Yomesan asked, "Are they not open on the 30th?", Oyajin replied, "Don't worry, they're open." I checked on Instagram just to be sure. But still worried, I left a comment, "We'll be there on the 30th, are you open?" They replied, "We have prepared more noodles than usual." So it was all good. The weather was really nice, but that also meant it was really cold. We were disappointed by the -11 degrees in Rikubetsu, it needed to be colder. After filling up on gas, we couldn't find parking for 15 minutes. Luckily, when we turned back, a spot opened up. We sat at the counter, which had four seats. We ordered "mori" and "tsukekashiwa". The noodles were ready in just 5 minutes, they were thin and that's why they were fast. The texture was slightly on the harder side. Yomesan later commented, "They're too thin." I agree, they were a bit too thin. If they were a bit thicker, you could taste the soba better. We had to eat quickly before they stuck together. The water drained well, but since it was on a plate, the soba got a bit wet towards the end. Half of the soup was served in a small cup. It was sweet, probably from mirin. The broth was strong in return, so you didn't feel the dashi as much. When we added sobayu, we could slightly taste the dashi. The sweetness didn't bother us anymore. As for the tsukekashiwa, it had the same broth. The hot broth emphasized the sweetness. The broth had a good umami, but the chicken flavor was weak. The sobayu was from the kettle. Overall, we enjoyed the delicious soba.

In December 2022, the best thing I can do right now is to support food and beverage establishments while being cautious. Let's all work together to make it through! Today, due to heavy snow, many shops were closed, but my favorite soba restaurant, "Teuchi Soba Tajima," was open with its regular menu. Located along the Nishi 2-jo Street in Obihiro, it has a cozy interior with counter seats, table seats, and a raised tatami area. I ordered the Oyster Soba, Squid Tempura Bowl, and Tsuke-don. The hand-cut soba noodles were thin and flavorful, while the Oyster Soba was packed with delicious oysters. The Squid Tempura was tender and satisfyingly hot. This place is now at the top of my list for soba restaurants. I'll definitely come back when they return to their full menu in mid-November. Keep up the good work, and thank you for the wonderful meal! Teuchi Soba Tajima is open from 11:00 AM to 3:00 PM, closed on Mondays and the 2nd and 4th Sundays of the month.

I went to Tajima Soba for hand-made soba noodles! Oh, they have moved to Obihiro now. It's a bit sad that Honbetsu feels lonely without them. Anyway, I ordered the Mori Soba for 750 yen, which is cold soba noodles. Going back to basics, Tajima's soba noodles are extremely thin. It's hard to find such thin soba noodles even in Tokachi. It was ready in about 6 minutes. Let's dig in. The soba noodles were delicious as always, with a slight stickiness despite being thin. The amount of dipping sauce was very minimal this time, almost on the edge. It might not hold up without the sauce. The flavor was on the spicy side, more focused on the sauce than the broth. Overall, the soba noodles were still delicious. I hope they continue to thrive in Obihiro. Thank you for the meal.

This is my first visit. The interior has a modern atmosphere with a counter and raised table seats. This time, I ordered the cold shrimp tempura soba. It arrived in about 10 minutes. The noodles are so thin! I've never seen soba this thin before. Despite being thin, there is a good amount of volume. The noodles don't have much chewiness, but they go down smoothly. The soba broth is on the richer side and a bit on the light side in terms of quantity, but since the noodles are well drained, it doesn't get diluted too much. Next time, I'd like to try the dipping soba. Thank you for the meal.

I visited Tajima-san's Obihiro shop in Honbetsu for the first time at the opening time of 11:00. There were two customers including myself. I ordered the large serving of tsukemen for 1450 yen, and it was served in about 7 minutes. The finely shredded soba was neatly arranged and even though it was a large portion, it seemed manageable. The warm dipping sauce had a slightly sweet and deep flavor, which was delicious. The horumon (offal) had a good amount of fat and a sweet taste, making it tasty. The soba noodles, while thin and not very visually appealing, had a satisfying texture when chewed, almost like a cross between soba and somen noodles. The noodles were well-drained and the staff were cheerful and friendly, making it a good restaurant overall. However, I deducted some points for the price and portion size.

The soba noodles are extremely thin, made of 100% buckwheat flour. They have a firm texture with a delicate mouthfeel. The noodles are so thin that it's hard to immediately recognize them as soba. The dipping sauce is spicy and you can order extra. It was extremely delicious.

Tajima November 2022 What I can do now is to support restaurants while being careful enough. Let's all work together and give it our all! Today, I was originally planning to visit a café that was opening today after checking it out a few times, but I decided to go for soba instead. I was actually planning to wait until the menu was fully available. Oh well, I can always come back later (laughs). With guidance from my respected and admired "Captain Haru," I visited a favorite restaurant from before it relocated. "Teuchi Soba Tajima" is located along the 2nd street in the west of Obihiro. It used to be the Sanzaburo restaurant. The exterior is a two-story gray building, and the interior is clean with a counter seating for 4, two rooms with tables for 4 people each, and two raised tables for 4 people. I ordered the following: - Tsuke-motsu (dipping noodles with beef tripe) for 1,200 yen (tax included). - Zaru (cold soba) for 800 yen (tax included). The soba is hand-cut and made with 100% buckwheat flour. It is cut very finely and meticulously, almost as if it were hand-cut. While it lacks firmness, the soba flavor is excellent, and the texture is very pleasant. The beef tripe is tender and flavorful, enhancing the dipping sauce. It is very delicious. This soba restaurant is currently at the top of my list and fits my taste perfectly. It might not be satisfying for those who prefer thicker country-style soba. I hope the couple continues to work hard even after relocating. I will come back in mid-November to try more items on the menu. Thank you for the meal. Teuchi Soba Tajima - Business hours: 11:00 AM - 3:00 PM - Closed on irregular days during the opening period.

In late September, I received information from katometomako-san and decided to check out the place. I posted about it on my Instagram story because I like to be proactive in sharing my experiences (my Instagram is filled with posts about places I've visited). The restaurant I visited was Soba Tajima, located at the former site of Kuidokoro Miyoshi. The interior of the restaurant was the same as before, with counter seats, two raised tatami seating areas, and one table seating area where you take off your shoes. I sat down and was told to let them know when I was ready to order. Since it was a chilly day, I ordered the Tsuke-parent and child set for 1050 yen. The dish arrived in about 9 minutes, with chopped green onions as a topping. The noodles were thinner than I remembered, almost like Hiyamugi noodles. They had a smooth texture and were not chewy, with a moderate amount of water drained. The dipping sauce was well-balanced, with a rich flavor that thinned out towards the end. The chunks of tempura batter in the sauce added a nice touch, and I enjoyed the saltiness in the middle of the meal. I would rate the taste as 3.5 out of 5. The soba broth served with the noodles was slightly thick towards the bottom. The handmade 100% buckwheat noodles were extremely thin, unlike any I had seen before, which could be a unique selling point. In the past, they offered thick noodles on certain days, so I will keep an eye out for any changes in the future. Overall, it was a delicious meal. Please note that the restaurant will be closed on November 10th, 18th, and 29th, and they will determine their regular closing days starting from December.

First visit to a new restaurant with extremely thin noodles. The noodles were so thin that they didn't have a pleasant texture, and the flavor of the soba was not very noticeable. However, I was impressed by the skill it takes to make noodles this thin. It might appeal to those who like this style, but for soba enthusiasts, it may feel lacking. It seems they don't have hot soba available, so I am looking forward to what they offer in the future!

I have been to this place before to eat, and I remember they served soba with pepper, which was a bit unusual. I decided to visit again since they relocated to Obihiro. It used to be a small Japanese restaurant, and that's the feeling I got when I walked in. The place was crowded with a counter and a raised seating area. My husband ordered kake and a mini tempura rice bowl, while I had tsukekashiwa. There was pepper on the table, which was a nice touch. The soba noodles were very thin and made of 100% buckwheat, making them easy to eat. Surprisingly, the pepper went well with the noodles due to their thinness. It was a bit addictive. We will definitely come back to try more soba dishes that go well with pepper.

Forest soba with extra noodles and tempura bits is free. No wait if you arrive before 11 am on weekdays. There were about 3 groups of customers already. It took about 10 minutes from ordering to receiving the food.

I tried ordering the spicy soba again! Well, I think I don't need to order this anymore. Next time, I'm thinking of ordering warm soba.

Second visit for the duck dish! Delicious. However, I feel like the prices are a bit high... This was my second time taking a photo, and although I have been here a few times, taste-wise, this is probably the best!

The restaurant was very clean. The soba noodles were very thin! I've never eaten noodles this thin before! I tried the dipping noodles with chicken. It was my first time experiencing the texture of soba noodles. The flavor of the soba was a bit light but the texture was interesting. The dipping sauce was very delicious!