Arrived at 10:57 on Saturday. One customer was already there. Although the opening time is set for 11:15, they opened promptly at 11:00. More customers arrived afterwards. It has been a year since my last visit. The temperature in Sapporo was 34℃ in the morning. Besides the couple who run the place, there was one female staff member. Some menu items were raised by 50 yen compared to last time. Well, it can't be helped. The egg dishes were also temporarily raised by 50 yen. This time, I ordered the "Tanuki Oroshi" (1150 yen) with Inaka Futo Uchi. It arrived shortly after ordering. The oroshi was served in a separate container. I poured the dipping sauce into the soba choko, mixed in some wasabi, and poured it over the noodles. The Inaka Futo Uchi had a rich flavor and chewiness, and was delicious as always! The crispy tempura bits and refreshing oroshi were perfect for a hot day! Other toppings included green onions, seaweed, cucumber, and wakame. I don't like pickled ginger, so I set it aside at the beginning. The soba broth was still cloudy, and had a rich aroma when poured back into the soba choko. Once again, I was completely satisfied with the deliciousness. I will definitely come back again!

Visited on a Sunday around 11 am. Despite it being shortly after opening, the restaurant was already full, with a couple waiting to be seated, indicating its popularity. Several more groups arrived, forming a line. After a 20-minute wait, we were seated at a raised tatami seating area for six. We ordered the two-color soba noodles - one serving of countryside-style thin noodles and one serving of finely shredded noodles (800 yen + 450 yen). It took about 15 minutes for our order to arrive. The soba noodles were very firm and thin, with generous portions. The dipping sauce was rich and spicy, with green onions and wasabi as condiments. It was nice to have both shichimi togarashi and ichimi to add more flavor. The soba broth served halfway through was thick and cloudy, made with added soba flour. The restaurant clearly takes pride in serving high-quality soba noodles in generous portions, catering to the customers' preferences. However, due to the strong texture and generous portion, I found myself getting a bit tired of eating towards the end (just my personal preference... sorry!).

Celebrating the 5th anniversary with a big plan was ruined by a broken cross bike, so I came here to have some soba instead. It was incredibly windy today, and I couldn't make any progress on my temporary mama-chari bike. Since it's Saturday, I decided to come a bit earlier this time. Even though I was the first one in, 10 minutes after opening, all seats were taken except for the counter. It seems like coming early on weekends is a good idea. I usually order the soba set or cold zaru soba, but this time I tried something different - the chicken and burdock tempura with thin noodles, and a salmon rice ball. The soba portion was normal size but slightly more than usual. The thin noodles had a mild flavor and a good texture, although it tended to come apart towards the end. The soba dipping sauce was on the salty side, with a strong initial taste followed by a gentle dashi flavor. The chicken tempura was made from breast meat and very tender. The burdock tempura was small but had a great crunch and flavor. Additionally, a sweet potato tempura was included as a bonus. This place offers a wide variety of menu options and four types of soba, so you won't get bored. The service was excellent, and it's easy to see why this place is so popular.

I visited a shop that I had been curious about for a long time. Today, I went with my mother because she had a doctor's appointment. I ordered the popular menu item, Toriten Gobouten Seiro with Inaka Futo Uchi, and my mother ordered Zaru Soba with Inaka Hosou Uchi. The total bill for both of us was 2000 yen, so I think it's reasonably priced for soba. The restaurant was always crowded with customers. The parking lot was facing the national highway, so it was a bit difficult for me, who is not good at driving, to park and leave. The soba noodles were thick with a good texture, and the soba water was thick and delicious. I would like to try different types of soba, so I would like to visit again. Thank you for the meal!

I didn't have much time, but I really wanted to eat cold soba, so I hurriedly stopped by here after finding it on Tabelog. I ordered a combination of two types of soba. I wanted something completely different, so I chose thick-cut Inaka soba and thin-cut Sarashina soba. The Sarashina soba was smooth and delicious! It had a good chewiness and was springy like Capellini pasta. The Inaka soba was firm and satisfying to bite into. Both were very delicious.

This is my second visit. I came to eat the oyakodon I found last time! Today, I ordered the Kamonan from Sarashina. I also added a mini oyakodon with broccoli tempura. The duck meat is plentiful and luxurious. The green onions are crunchy. The oyakodon has a big piece of chicken! Even the mini size has a satisfying amount. The balance between the dipping sauce and the oyakodon is good. I must say, I made a good choice (laughs). Thank you for the meal!

This week, I had a surprisingly unhealthy diet (⌒-⌒; ) Seeking a fresh start with a healthy meal, I went to Yuuga! I had the "Kashiwa Seiro" dish, which allows you to choose two types of soba noodles from four options: Inaka-sobat, Sara-sobat, Ni-hachi soba, and Kousei soba. I chose Kousei 1.0 and Inaka-soba 0.5, which equals 1.5 servings of Kashiwa Seiro! They also provided me with soba broth, which was a great addition! The smooth Kousei soba went well with the soba broth, while the flavorful Inaka-soba paired nicely with the chicken. I alternated between the two and enjoyed them both. The soba broth was rich and delicious, and the seasonal mountain vegetable tempura with a hint of bitterness was fantastic. Ah, my body feels refreshed now (⌒-⌒; ) It was so delicious!

Since last summer, it has been a long time since I visited Yuuga-san. Even though they opened at 11:15, the place was already packed. As expected. And then, I was torn between various options... First, I was torn between the set menus: - Weekday recommended set - Mini oyakodon and soba - Mini katsudon and soba - Mini tendon and soba - Mini tempura bowl and soba I wanted to eat them all... wanted to eat them every day... then I was torn between the recommended menu items: - Toriten gobouten seiro - Kashiwa gobouten seiro I wanted to eat them all... wanted to eat multiple kinds... Finally, I was torn between the types of soba: - Inaka futou - Inaka hosoi - Sarashiki - Hosokiri I wanted to eat them all... wanted to eat a set of 4... So after going through the menu twice, I made my decision! ◇ Mori inaka futou & Sarashiki Inaka futou has a strong texture and a fragrant aroma. It is characterized by being longer than other soba noodles. Sarashiki has a chewy texture but is made with a thin body, providing a good eating experience. The combination of each type of soba with the dipping sauce and the creamy white soba soup was irresistible. Truly delicious!! --- Yuuga's features (from the menu) - Soba flour: We use the highest quality soba grains from carefully selected contracted farmers, ground with the husk intact for inaka soba, using the finest flour for sarashiki, and whole grain flour without the husk removed for hosokiri, all ground with a stone mill. - No added wheat flour: Our soba noodles are made with 100% soba flour without any added wheat flour, making it suitable even for those who cannot eat wheat. None of the 4 types of soba noodles contain any added wheat flour. - Soba soup: Instead of using the boiling water from the soba pot directly, we blend soba flour separately with the boiling water to make soba soup. This results in a nutritious, rich, authentic soba soup. - Soba broth: We carefully select the rarest root kelp from Minamichayabe, Hakodate, and boil it for over an hour with the finest "honkarebushi" from Makurazaki, Kagoshima to create a premium broth. The warm soba broth is blended with the best ratio of donko shiitake mushrooms. The dashi is blended with a mixture of soy sauce, mirin, and sugar that has been aged for about 3 weeks in the golden ratio. - Wasabi: We use real wasabi instead of powdered wasabi. It has a slightly milder spiciness but offers the best flavor and umami.

The name of the restaurant is Yūga Soba. The combination of broth, chicken, and egg is excellent. I end up drinking a lot of it. The Inaka Hosomen Soba pairs well with it, and I like the thick soba noodles because they are easy to slurp. And I really love the Sarashina soba here. I had the chicken and burdock tempura for the first time in a long time, but wait, was it this small before? I haven't eaten it in years, so I guess it's inevitable that prices have gone up. But the Sarashina soba has a great texture and the soba broth is thick and smooth, and I still think that I eat soba to drink the soba broth.

It was a rainy day at lunchtime, but the parking lot was empty so it was lucky. I ordered the Kashiwa Gobou Tempura Soba (buckwheat noodles with chicken and burdock tempura). The noodles were thin and made of 100% buckwheat, just like before. The chicken was tender and there was a lot of it. The burdock tempura, which I was curious about, had a generous amount of burdock on one piece of pumpkin. It was crispy and delicious. The noodles had a good texture and were very tasty. Oh, I remembered that the soba here is quite filling (which is a lot for someone like me who eats little). As I slurped away, I gradually became full. Finally, I finished with soba-yu (hot water used to rinse the bowl) to cleanse my palate. It was a comforting and delicious meal. Thank you for the meal.

Today, I felt like eating soba noodles for a change, so I decided to go to a place I had been wanting to try for a while! I hurried because they might close if the soba noodles were sold out! I made it by 2:25 PM, but they were sold out of Inaka Soba and Hosokiri Soba. They had half a portion left of Inaka Futadachi Soba and Sarashina Soba, so I ordered a mixed serving with grated yam (with egg). I also added a tempura assortment, which arrived in about 10 minutes, followed by the soba noodles in 5 minutes. The Inaka Futadachi Soba had a nice firm texture, while the Sarashina Soba had ice on top. I started with salt and it was delicious. The tempura assortment included shrimp, eggplant, onion, pumpkin, green pepper, potato, and burdock. It was great to have so many vegetables. I also spotted a parent and child bowl, which I'll try next time. The menu was extensive and ordering was so much fun while waiting for the food!

I had a delicious meal of finely cut country soba with tempura at this soba restaurant. I have been here many times, and all the soba served here is 100% buckwheat without any added flour. What's more, you can choose from four different types of soba! It's a real treat for soba lovers. The soba and tempura were fantastic, and even the soba-yu (hot soba water) at the end was thick and amazing. There's nothing more to say, it's just perfect! ✨

Arrived 5 minutes before the Saturday opening time. The restaurant was already open, with 2 groups of customers and 2 individuals already seated. Although the opening time is listed as 11:15, it seems they actually open at 11:00. Another group of 1 and 1 individual arrived later. It has been a year since my last visit. The background music was jazz piano instrumental, and they were showing the Koshien baseball tournament on TV. Some menu items had been raised by 50 yen since my last visit. Despite the current circumstances, they are doing their best. This time, on a hot day, I ordered the "Nameko Oroshi" (950 yen) in "thinly sliced" style for a refreshing meal. It arrived about 15 minutes later, following the other customers' orders. Instead of coming in a bowl, it arrived in a steamer. It was served in a slightly larger vessel than a regular soba cup, with Nameko Oroshi, Kaiware, and a serving of dipping sauce in a tokkuri. There was also a regular soba cup (perhaps for soba-yu). The "thinly sliced" style was a rare treat. It had a good balance between the Inaka and Sarashina varieties, with a strong aroma and great texture. The slight bitterness from the grated daikon radish made it refreshing! The Nameko mushrooms were only the heads. The soba-yu was cloudy and had a nice aroma. Once again, I was very satisfied with the delicious taste. Personally, I still prefer the Inaka style. I will not change my rating, but this time, the "food/taste" gets a 4.5-star rating. I will definitely come back!

Inaka-taiko soba has a strong rural feel in terms of texture, flavor, and taste. Kousan-soba has a clear, beautiful white color with thin noodles that have a strong chewiness. The menu explains that they not only focus on buckwheat flour, but also put great effort into the broth, wasabi, and soba-yu, using the highest quality 100% buckwheat.

I had tried many times before, but the parking lot was always full and seemed difficult to park, so I always passed by. However, on this day, I saw a very easy-looking spot available and immediately headed to the parking lot! Despite being freshly opened, the restaurant was already full when I entered without having to wait in line, which was lucky. I chose the mountain vegetable soba, of course with thick-cut country soba. I must like the texture. However, I noticed that customers kept coming one after another, and I realized that there was a coin parking lot nearby that I didn't know about. The menu was extensive, the soba was delicious, and the service was polite. Popular restaurants are truly different.

Yuuka-san. I went there! ψ(｀∇´)ψ Wow~♫ This soba restaurant is famous, right? Many soba restaurants serve small portions that leave you unsatisfied, but Yuuka-san's soba is not only delicious but also satisfying in terms of portion size! I highly recommend it! Thank you for the meal! (^ ^)

I was craving soba noodles so I decided to visit a famous soba restaurant in the area. The parking lot was a bit tight but I managed to find a spot. The menu had a wide variety of soba options, and I chose the "Juwari Inaka Futadachi" soba set with tempura. The soba was a bit hard and the dipping sauce didn't seem to complement it well. The tempura looked pale and tasted a bit bland. Overall, the meal was not worth the price, but the service was good. I might try a different type of soba next time.

I stumbled upon a soba restaurant on my way back from shopping with my Birkin bag, and I couldn't resist stopping by when I saw the sign that said "new soba." It looked like a regular soba restaurant at first glance, but the menu was full of exciting options. They had four types of soba noodles (thick-cut country style, thin-cut country style, moretsu, and fine-cut), which was very appealing. What's even more enticing is that you can choose any type of soba for each dish on the menu. I wanted to try the thick-cut country style soba today, so I ordered the zaru soba (thick-cut country style) with a topping of "popular" burdock tempura. I was curious to see what kind of soba would be served. In about 7-8 minutes, my order arrived! It was a dark and thick-cut country style soba that looked very hearty. I tried the soba without dipping it in the soba dipping sauce first. The soba had a nice aroma and great flavor. The burdock tempura was generously portioned, reminiscent of the famous Irifuku tempura. The burdock was prepared well, fried to a perfect balance of softness and crispiness, making it delicious whether eaten with salt, tempura dipping sauce, or soba dipping sauce! The soba dipping sauce was also very smooth and paired well with the thick-cut noodles. Today, I had a delightful meal of delicious soba in a casual setting. Thank you for the meal!

There was a sign for 100% buckwheat soba, so I decided to check it out. It was around lunchtime on a weekday, and the place seemed full as we couldn't enter the restaurant and had to wait outside. However, the turnover was quick, and we were seated fairly soon. The interior was well partitioned for safety measures. We were guided to a table seat, which was a sunken kotatsu style with a slightly high table, making it easy to eat. The staff were efficient and the service was smooth. We both ordered the 100% buckwheat soba with thin noodles, one with cold duck nanban soba and the other with hot duck nanban soba. I was curious about the cold duck nanban soba, but it was surprisingly good. It came with both hot and cold dipping sauces! The portion of soba was quite generous for one person. The cold dipping sauce allowed the flavor of the noodles to shine through, although it was a bit firm, so I preferred the hot dipping sauce. We were also served soba-yu (hot soba water) midway through the meal. I'm curious about the recommended tempura as well. Overall, it was a satisfying meal.

I went to Juwari Soba Yuuga in Shiroishi-ku, Sapporo. You can park up to 5 cars in front of the store. Even if the parking lot is full, you can receive 200 yen from the store if you park at a nearby coin parking. I ordered chicken tempura and burdock tempura. For soba, you can choose from 4 types: Inaka-futo-uchi, Inaka-hoso-uchi, Sarashina, and Hosokiri. I chose one serving of Sarashina and 0.5 servings of Inaka-futo-uchi for two people. The chicken tempura was thin and easy to eat, and the burdock tempura was crispy and delicious. The Inaka-futo-uchi had a chewy texture and a rich flavor of Juwari soba. The Sarashina had ice on top, making it cold and the noodles were smooth and easy to eat. The soba broth was thick and delicious.