Today, I decided to visit a soba restaurant in Teine Ward. The opening time was 11:00, so I arrived just in time to coincide with the opening time. As I parked next to the car of the only other customer who had arrived before me, I noticed that they kept looking in my direction and hurried towards the entrance of the store as I was about to get out of my car. Despite there being no other customers, I wondered why they were in such a rush. Shortly after, the store opened, and I entered. I ordered the "Zaru Soba and Tamago Tendon" that I found interesting from my research, which cost 900 yen including tax. While looking through the menu, I found it difficult to read and thought that there was too much information to process. However, I noticed something interesting - you could get a voucher for all-you-can-eat soba from 10 minutes before opening time. It seemed like the customer before me was interested in that. All-you-can-eat soba for 900 yen might be worth considering. I hadn't checked that during my research, so I made a mental note to think about it next time. While waiting, my order arrived. The Tamago Tendon looked a bit confusing at first glance. When I lifted the tempura, I found what looked like a fried egg underneath. It was an interesting dish, but I decided to try the soba first. The soba had a unique way of sprinkling seaweed and tasted fresh and delicious. It had a good texture and was well-prepared, which explained the high ratings. As I enjoyed the meal, I was served soba-yu, but it wasn't as cloudy as I expected. It was a bit disappointing, but I still tried it while starting to eat the Tamago Tendon. The half-cooked egg yolk mixed with the tempura and turned into a kind of egg rice, creating a unique and tasty combination. It was an interesting dish that many people seem to enjoy for its mysterious deliciousness. After finishing the meal, I tried a soba manju as a sample, and it was also delicious. I remembered the customer before me who had eaten about 10 of them. I might try the all-you-can-eat soba next time, but I'll have to come on an empty stomach...

I felt like eating soba noodles, so I went to a new restaurant I had never been to before. It was quite a challenge because many soba shops seem to close early nowadays. The restaurant was small, but cozy. Since I arrived just in time, they told me they couldn't serve rice dishes. I couldn't have duck soba either because of bird flu, so I settled for the Number One Soba for 850 yen. The broth was not too salty and had a gentle flavor, and the duck was tender and delicious. I also discovered something called "Juwari Soba Manju" but unfortunately, it was sold out.

During my previous visit, I had thought about writing on a colored paper that I wanted to give them someday. Since I wouldn't know what to write, this time I visited with my child. I was able to give it to them. I am looking forward to seeing the one they have displayed next time! There are two types of soba noodles, Ni-hachi and Jyu-wari, and this time I had the Jyu-wari. They serve it in two portions. In front of the counter, you can see them making it in real-time through the glass. The thick noodles they make are soft and the broth is light, so even children can easily enjoy the delicious Jyu-wari soba. It feels like they are also expressing kindness through their food. And as always, they offer a soba bun for tasting. I had it in the store and also got one for takeout this time! LOL - Jyu-wari Tenseiro Soba: 1750 yen - Chicken Tempura: 300 yen - Egg Tempura Donburi (small): 400 yen - Soba Bun (for tasting) Thank you for the delicious meal today!!! ...I can't wait for the soba-making class to resume!

From tomorrow, back to reality... But before that, I need to go to the barber shop... On my way back, I stopped by! To Kisshin-an! Today, I had some gentle on the stomach soba... I ordered a small tamago-don and a large serving of zaru soba set... It arrived in about 7 minutes! I quickly dug in... The zaru soba was smooth and delicious! Lately, I've been eating a lot of baby food, so I needed to reset my stomach... The owner was kneading the soba through the window at the counter... Cool! The tamago-don was sweet and tasty! The tempura bits were crispy and the warm egg was doubly delicious! The large serving of zaru soba had a satisfying portion and came with soba-yu at the end, which was also delicious! Lastly, I got a complimentary soba manju, which was tasty and much appreciated. The staff at the restaurant were kind and it's a great place! I'm going to take a nap now... Nice day!

It has been a long-awaited wish to try their top recommendation, the first-class ticket. It may take some time to provide a little extra, so it's best to order in advance when increasing the quantity. As a result, this time I stopped at 6 tickets with room to spare. I also received homemade buckwheat dumplings as a service and was very satisfied. The banter in the kitchen was delightful and it is a lovely restaurant. The egg bowl looks delicious, doesn't it?

I went back to the restaurant to fulfill my promise of revisiting in December. The kindness of the staff, the love and passion felt as a customer, the consideration for children, the expectations and feelings towards children, aiming to pass on the shop... Here are some things I experienced: - Daily updated history - Modern noren curtain - Cutting board on display (good to touch) - Wooden board (allowed to touch) - Find a bill and get a special treat for the first 3 customers - The menu is like a book (as mentioned before) - Creative hidden menu design - Attention to chopsticks and consideration - Try the 100% buckwheat soba manju - Soba manju available for takeout - Recipe for soba manju available on Cookpad - Try doodling on a colored paper - They will securely attach it if you hang it up - Try touching the stone mill ※ - Soba making classes will be available ※ ※Once the pandemic is over!! Come out, soba artisans!! Let's inherit the best soba from the two elderly brothers and the auntie!!

Greetings, welcome to Kishin-an. Kishin-an opened its doors for the first time on a backstreet just a 7-minute walk from the 28th Street subway station in the summer of 1999. After about six years of operation, the original store closed and remained inactive for a long time. There was a shop called Doan-an run by a famous soba researcher, the late Shigeru Niijima, in Teine Ward. When Doan-an closed down, we took over the following store and reopened as Kishin-an. Our goal is to create a restaurant where customers can enjoy themselves, with the motto "Satisfaction of the heart over a full stomach." We appreciate your support. I discovered another amazing restaurant. The menu starts with a greeting and includes information on Kishin-an's soba, large servings, ordering both Ni-hachi and Ju-wari soba at the same time, soba dipping sauce, offering sweet and spicy options, dashi broth, and wasabi. The passion and dedication to soba are evident. However, by the time I reached the third page, it was already three pages long... Next is the menu, but the descriptions of each dish and trivia related to soba are packed in. There are warm Ni-hachi, cold Ni-hachi, warm Ju-wari, cold Ju-wari, and about 10 other menu items... I think there were around 10 pages in total... At this pace, it would take about 2 hours to place an order, so I gave up on reading the menu (book) and just ordered the chicken soba and a side of cold spicy dipping sauce. After reading the book (menu) for a few hours, I hardly remembered anything, but I managed to finish it. And now, the soba is served! As mentioned at the beginning, the soba... delicious. However, with the food review included, it seems like it's getting a bit too much, so I'll continue with Part 1: Food Review/Restaurant Surprises, Part 2: Things Kids Can Enjoy, and Part 3: Traditions to be Passed Down in a series. I have so much I want to write about. I will definitely complete it by the end of December.

The ten-cut buckwheat noodles with tempura topping in a large portion costs 2,040 yen, while the two-piece ten-cut soba manju costs 260 yen, totaling 2,300 yen. It was delicious. This kind of soba is unlike any I've tried before. The soba noodles are chewy and have a nice bounce to them. The dipping sauce for the ten-cut soba was on the spicy side, with a strong taste of alcohol... not really to my liking. I wanted to try the sweet version. The wasabi was delicious! Not too spicy, but it had a pleasant aroma that cleared the sinuses... The tempura shrimp was amazing... I wanted a whole meal of just that. It's best to eat it quickly as the oil starts to come out. I tried the ten-cut soba manju as a sample and decided to buy it. It was incredibly delicious! I want to eat it as a snack every day. Somehow, I preferred the tempura shrimp, wasabi, and soba manju over the soba noodles... I need to try the 80% buckwheat noodles as well.

I finally got to visit the soba restaurant I was curious about. It's a cozy place with a homely atmosphere. I tried the second most popular dish, the tempura soba. They also served a soba manju as a service. I forgot to take a picture, but I enjoyed it with tea. It was delicious. I will definitely go back.

Along the main road, a long purple noren curtain sways. It's a small shop with a high-value franchise soba restaurant nearby. However, they have their own distinct customer base. The shop has a strong presence, loved not only by regulars who have been coming since before the move, but also by the residents of Teine. There are many regular customers who frequent the shop, so there doesn't seem to be any competition for customers. They even have playful plans like all-you-can-eat zaru soba, which adds to the cozy atmosphere. - Zaru Soba: ¥620 I learned from my last visit and changed the soup to spicy. If you opt out of wasabi, you get a 50 yen discount, but the wasabi here has a refreshing aroma that is delicious, so I didn't skip it. The freshly made soba noodles appear in front of me shortly after ordering. The hostess was absent that day, which made it a bit lonely, but the middle-aged man served me attentively. The checkerboard pattern of nori on top is cute. The long, thin white soba noodles are well-connected and provide a refreshing mouthfeel. With a firm texture and chewiness, when you bite into it with the nori, the refreshing scent of the sea escapes through your nostrils. And the wasabi here is really delicious. The spicy soup is made with kombu rather than bonito. It's a light, not thick, salty broth with a noticeable saltiness. Even when diluted with soba water, the saltiness remains prominent. I'm curious about the top 10 donburi dishes displayed on the wall. Their attention to price and portion size is very much appreciated, fitting for a casual dining experience. It was delicious. Thank you for the meal. - Previously visited: - Jūwari Soba: ¥1080 After placing my order, the hostess recommended a complimentary jūwari soba manju. I happily accepted and tried it immediately, sipping on soba tea. The dough is made from a mixture of soba flour and Yamato potatoes, then filled with homemade Tokachi red bean paste. It's a nice sweet treat before the meal. The jūwari soba, made from the black Matsunai Nakanawa indigenous variety, has a light flavor with a pleasant sweetness lingering. Dipping it into the thick, sweet broth and slurping it up noisily... slurp, slurp. In a way, it's a unique taste that stands out among Sapporo soba. Thank you for reading.

I had some business at the Teine Driver's License Testing Center and searched on Tabelog, which led me to this place. The sweet tamagoyaki (rolled omelette) and crispy tempura with grated daikon were delicious. The tororo soba had a slightly strong saltiness, but it was still tasty! Thank you for the meal.

It's a bit scattered, but I'm intruding, Kishinan. It's getting warmer, so I'll have some cold soba. I'll have the cold tororo soba, please. When I first saw the soba, I was a little surprised to see that the grated yam was already mixed into the dipping sauce. I thought, "Huh?" But when I tried the soba...the dipping sauce was delicious, of course. What stood out was the texture of the soba. Smooth, yet sticky...if I were to describe it in a way I know, it would be "sensual". It's beyond just being tasty, it's a "texture" that makes you want to eat it forever. Amazing. Ordering the large portion was definitely the right choice. I'm impressed.

Today's first visit to Kishinan. It's still cold. After eating, walking back to work in the cold... I decided to go for warm soba. Today I tried the Chicken Nanban Soba, recommended as the best option with 80% buckwheat noodles. As usual, I ordered the soba on the softer side. The chicken meat, using breast instead of thigh, has a nice texture. The green onions are not boiled, but rather cooked slowly from the outside, as evident from the burnt appearance. The aroma of yuzu and shiso is amazing. It completely resets your taste buds after eating. I'm impressed. I also took home 6 soba manju for dessert. It was delicious.

One day, I was looking for a place to have lunch and ended up at Kishin-an again. It's a delicious restaurant and I was happy to see that it wasn't too crowded. The two customers before me ordered seiro and atsumori. Even though Sapporo had snowed a bit, it was warm inside and I decided to have tamago soba. It was simple but delicious. The egg added a nice touch to the flavorful broth, and the mitsuba on top added a refreshing aroma. The two kamaboko slices were a nice decorative touch. The texture of the egg was different from the usual fluffy ones you find in soba places - it was more bouncy. I savored every bite, from scooping up the egg to enjoying the egg-flavored soba, and finally savoring the egg-infused broth. I'm glad I ordered the large size. On my way out, I also bought some soba manju as a souvenir. It's rare to find a soba restaurant that offers both savory and sweet options!

One day, I wandered around looking for a place to have lunch. There aren't many restaurants around here, I thought, but I ended up at this place. Oh, next door is Curry Porkiri, right? I've been there once before! So this place is next to Porkiri. Now, it's time for some soba. There is a thick menu with information about zaru soba, the origins of juwari soba, the characteristics of 80/20 and juwari soba, and more. This place offers both 80/20 and juwari soba with different dipping sauces. I was surprised later when I found out that they accept various cards and QR code payments. They must have someone in charge of IT. It's almost the first snow, and the cold weather continues. I decided to warm up with some warm soba. Following the menu's recommendation, I ordered the 80/20 tempura soba. It's a small restaurant, so you can see the kitchen well. I could hear the chef from the kitchen saying, "It's tempura soba, not tempura seiro," repeating it loudly. Soon, my order arrived. Tempura with small shrimp, mitsuba tempura on top, and a slice of yuzu peel. The crispy texture of the tempura quickly softened in the soba dipping sauce, adding a different flavor. The mitsuba tempura has a refreshing aroma. This was my first time having mitsuba tempura... It was delicious. The shrimp tempura had a firm texture, and the tempura batter added to the flavor. Noteworthy was the texture of the soba. As mentioned in the menu, it's soft but not mushy. This is a unique style of soba. The dipping sauce was slightly sweet, but not overly sweet, with an elegant sweetness. It was really tasty. I left the restaurant feeling warm and satisfied. Before paying, the lady at the restaurant offered me a sample of soba manju, but I had to decline as I was in a hurry. I'll definitely buy some as a souvenir next time! It's a delicious restaurant. The chef and the lady are getting older. I hope they stay healthy and continue serving delicious soba in the future!

Today I chose the Tororo Zaru Soba with grated yam. I asked if I could add an egg, and they said yes. The soba was served with a luxurious and creamy Tororo sauce overflowing. I didn't have to mix it myself, just dipped the soba in the sauce and ate it. It was delicious! The soba didn't run out of Tororo sauce, and the square-shaped nori on top did a great job. It was so tasty that I wanted to order more soba, but I resisted because I'm on a low-carb diet. However, I couldn't resist adding some shrimp tempura on the side. Shh, it's a secret.

I've only been on my low-carb diet for a few days, but I can't stop thinking about the delicious dishes I haven't eaten yet - like tamago donburi, tamagoyaki, and soba noodles. The shrimp tempura and soba manju were also so tasty. I can't get them out of my head all day long. Oops, I'm back again! ^ ^

Perfect. Divine. Perhaps the best soba I've ever had in my long life as a soba lover. I ordered the Jyuwari Tenseiro soba, but it was so delicious that I was completely satisfied even without tempura. The soba itself was so tasty that it was enjoyable even without any toppings, and it was truly wonderful to chew on. The first serving with green onions and wasabi was great, and the second serving with grated radish in the dipping sauce was a nice change of flavor. I didn't want it to end, I just wanted to keep eating it forever. I now understand why people order extra large servings. The attention to detail, even down to the chopsticks, and the anticipation of being served with delicious soba while waiting for the final dish was remarkable. Whether with grated radish or wasabi, the flavors were just right, not too strong, and the portion was perfect. You can tell that even the tempura is made with care. It's amazing. Perfect. I'm currently on a low-carb diet, but now I've discovered this place. I wish I had found out after reaching my goal. What should I do? It's going to be hard not to visit this restaurant.

I visited around 11:30 am on a regular day. Last time I came at 12 pm and couldn't find parking, so I came a bit earlier this time. I was indecisive about what to order, but I settled on the 70% buckwheat soba with chicken. However, many other customers were ordering the tempura rice bowl set, so I might try that next time. The chicken in the soba had a good thickness and was satisfying to eat. The soba noodles were a bit thinner than I prefer, but still delicious. I want to try the 100% buckwheat soba next time.

Unexpectedly, I went on a buckwheat noodle crawl on a weekday night. As I was leaving Shinsyu-an and getting into my car, a hand-made buckwheat noodle sign caught my eye. I hadn't checked it out beforehand, but since I still had room in my stomach, I decided to stop by. This place seems to specialize in 80% and 100% buckwheat noodles. They also offer buckwheat noodle making classes, and their menu is filled with explanations about the history of 80% and 100% buckwheat noodles. I skimmed through it, but couldn't quite grasp it, so I ordered the top 10 popular menu item, the 100% buckwheat noodle cold noodles. It arrived in less than 10 minutes after ordering! The noodles came in two servings. The portion per serving was a bit small, which was just right for me. The buckwheat noodles had a good chewy texture and firmness, typical of 100% buckwheat noodles, but they felt a bit watery for hand-made 100% buckwheat noodles. Personally, I prefer a bit more floury texture. The dipping sauce was spicy and rich, with a subtle aroma of freshly grated wasabi overpowering the scent of the dipping sauce.