After drinking with a close friend at a similar to a koto instrument bar, we stopped by our usual spot, Tsubohachi, for some closing soba noodles. This was our third visit since the name change, and we always enjoy coming here. It was quite cold outside that day, so after feeling chilled from our first stop to here, I didn't hesitate to order the warm Tsukimi soba with shiitake mushroom tempura and fish cake tempura on top. The slightly rich and delicious soba broth really warmed me up from the inside out, and I left feeling completely satisfied with the fresh soba noodles.

At the entrance of the building, there is a soba shop with a sign that says "Egiri Soba". It's a traditional soba shop that hasn't changed at all. It's 10 pm on a weekday, and there are no other customers. The friendly manager is working alone. I ordered soba and asked, "What is the name of the shop?" The manager replied, "It's Tsubohan. The owner changed, and the concept changed, but we kept the same sign." Ah, I see, it's different now. The manager later explained, "We use fresh soba. We make our own broth and soup, not using commercial products." Ah, I see, I see. I ordered the simple soba for 500 yen, which came with plenty of kamaboko and chopped green onions. The soba was boiled after I ordered, quickly drained, and served piping hot with a flavorful soup. The steam rising from the bowl was impressive. I remembered visiting this place before with a celebrity, and the soba has definitely gotten even better since then. It's not just the ingredients, but the cooking process itself that has improved. Keeping the same name is a smart strategy. It was delicious. Thank you for the meal.

[Suitable for smoking] In Sapporo's largest entertainment district in the west area, within walking distance of the former red-light district of Kotoni area, there is also the Sapporo Racecourse nearby. The abundance of dining options remains the same, with a high turnover rate and access to fresh and affordable ingredients at the nearby Sapporo Central Market. In this lively neighborhood, there are many snack bars and pubs, including a standing soba noodle shop that has been operating on the first floor of the 33rd Keiwa Building in front of the elevator for a long time. Today, I had a long-awaited reunion with friends for a New Year's party starting at 3 pm. Unfortunately, work often interferes with such events, either causing me to miss them or delay due to overtime. Today, I was lucky to only have a 30-minute overtime and was able to join at 8 pm, which was a good outcome for me. This year may bring some luck for me. Upon arrival at JR Kotoni Station at 7:15 pm, I grabbed a light snack before meeting up as the lunch portion was not enough. I ordered Kitsune Soba for 600 yen. Being the first customer to arrive before opening, I expected a longer wait due to the preparation of hot water, but surprisingly, the service was quick, taking only a few minutes until the food was served. The broth had a strong bonito flavor and the dipping sauce was quite good, although the soy sauce flavor was a bit monotonous for my sensitive taste buds. The soba noodles seemed to be freshly made, with a nice chewy texture. The fried tofu in the Kitsune Soba was not a pre-made product, but rather seemed to be lightly seasoned. As I enjoyed my meal, I observed the staff of various snack bars and pubs passing through the back aisle, presumably heading to work. The initially reserved owner became very polite in his service, and I hope they continue to thrive in this location. I will definitely come back if I have the chance.

At this building's entrance, there has always been this place. Two years ago, it seems the owner changed from the old lady who used to run it, but the standing counter and tall chairs with a good evening style are still there. Located at the entrance of the building and also in front of the elevator, many working ladies come in saying "Good morning" one after another. The receptionist of the building is still the same. The soft broth and soft fresh noodles help to wash away the alcohol. So delicious!!! ---Our commitment---We make our own broth and dipping sauce here. We use fresh noodles for our soba, and tempura is prepared and served after ordering. *Please allow some time for preparation. Owner.

After drinking with my bad friend, we decided to stop by Tsubohachi for a late-night meal. The restaurant used to be called "Engi Soba" but it seems like the owner has changed. The outside sign is still the same as before, but now it's called Tsubohachi. Since it was cold outside that day, we decided to go for warm soba. I ordered the Tsukimi Soba, wanting something light and refreshing after drinking. My bad friend ordered the Chikuwa Tempura Soba. Unlike the previous Engi Soba, they make their soba from scratch here, so it has a more casual standing-eating vibe, and there was a bit of a wait. But it was worth it for the delicious soba served with their homemade dipping sauce, which had a perfect balance of saltiness and sweetness. After drinking, soba is definitely better as a way to end the night than ramen! My bad friend's Chikuwa Tempura Soba came unexpectedly with two pieces of chikuwa tempura, so I happily took one and enjoyed it with my Tsukimi Soba.

It's a soba noodles restaurant that serves standing style soba noodles. I prefer soba noodles over ramen for my last meal after drinking, so I chose soba noodles again this time. In Sapporo, there are not many standing style soba noodle shops, so it's quite rare to find a place like Tsubohachi. I decided to go with the Tsukimi Soba noodles for my last meal. Since they serve fresh soba noodles, it took a bit longer than usual for a standing style shop, about 5 minutes. The noodles were served over the counter. Even though they are fresh soba noodles, they lacked the firmness usually found in soba noodles, but as a last meal option, it was quite satisfying.

When it gets hot, my symptoms worsen, as I have a designated rare disease by the government. Unfortunately, there is still no cure for my condition. However, I temporarily improve when I receive "blood products" for five consecutive days. I was hospitalized five times last year for treatment related to my rare disease. I was admitted for the second time this year on April 4th, but was discharged 66 days ago. However, my condition is deteriorating again, and it looks like I will be admitted for the third time this year soon. Your supportive comments are always a source of strength for me during hospital stays. I am truly grateful. I plan to mainly post reviews of past visits that have not been reviewed yet for a while. New visits will be limited based on my health condition. "Tsubohan Soba" is one of the few stand-type soba restaurants in Sapporo. The exterior sign still reads "Engi Soba" from before. I visited for the first time with my usual companion. The restaurant is located on the first floor of a building near Koini Station in Sapporo's Nishi Ward. Please check the exact location on Tabelog. We visited on a weekday after 8 p.m. When we arrived at "Engi Soba," we saw the sign for "Tsubohan Soba" inside. When we asked the owner, he explained that the name was changed when the owner changed in September 2020. The menu has also changed since the "Engi Soba" days, with items like curry soba no longer available. Both of us ordered the "Ebiten Mori" for 700 yen. The ebiten was fried after we placed our order. After an 8-minute wait, the "Ebiten Mori" was served. The ebiten was lightly salted. The "Ebiten Mori" was a delight with freshly fried ebiten. The soba had a good texture, better than that of Yudetaro. The soba broth and dashi were homemade and had a decent flavor, similar to Yudetaro. The condiments included wasabi and green onions. The hot ebiten paired well with the salt. It was a good deal for 700 yen. The ebiten was freshly fried and hot, making it delicious on its own. The soba had a firm texture, which was decent for a stand-up soba place. It is suitable for a meal after drinking. I might try the "Hiyashi Tanuki" for 550 yen next time. It was delicious, thank you.

By the time the curtain falls in the Kinshicho area, a quietly opened soba restaurant called "Tsubohan" on the first floor of a food and drink building. It was a simple soba restaurant that used boiled noodles before, but in September 2020, the management probably changed and the store name was newly opened. I don't have many opportunities to go out at this time, so I couldn't visit easily, but I stayed up late and visited. It was just after opening, and the owner seemed to still be preparing something. I was greeted with a glass of cold water and ordered the "Tsukimi soba @550". The atmosphere of the restaurant looks like a standing soba style with chairs placed at the counter, but the soba is freshly made, and the broth and dipping sauce are homemade. The tempura is fried after ordering. The soba is boiled, rinsed in cold water, then dipped in hot water again and cooked for about 7 minutes before being served. The soba has a dark color with a strong aroma and a good texture. The dipping sauce is not too sweet and has a refreshing taste. This is a recommended restaurant for soba lovers in the Kinshicho area, where there are few nighttime soba restaurants. Thank you for the meal.

It has been half a year since the restaurant opened on March 17, 2021. There is no sign, no curtain, only the old light sign from the previous previous lucky soba shop, a menu, and soba alone. This won't do for creating a page on Tabelog. A shop that used to open only on weekends at night was open past midnight on a weekday! I heard they have been open from 7:00 pm until midnight, but I hadn't seen any open shops for a while... I finally got the name and phone number of the shop this time, so it's a new registration. Who registers a shop with a fake phone number? It will cause trouble for many people, so let's stop that. Now, when it first opened, the taste was honestly not that great, but this time when I tried it, I thought... what can I say? Before and after, it had changed into delicious soba. The shop owner has been making gradual changes. In Totolon's opinion, well, in a standing soba shop, it might be tastier than Susukino, haha.

Visited this place on September 21, 2020, shortly after the previous lucky soba shop closed down due to the influence of Koropon. However, this new place opened without any signs, curtains, or contact information available. Despite my request to the management to update the new store information, it was ignored. In the meantime, two people visited and mistook this place for the previous shop because the old sign was still lit up. It would be great if they could transfer the information to this place if they notice. At the time of my visit, it was the 4th day since the opening. I ordered the kake soba, which came with fresh noodles made from 50% buckwheat flour. The menu mentioned dashi and kaeshi, but it seemed like they used cheap soy sauce as I could hardly taste the broth. However, things seemed to have improved over time. I will share the updated review and pictures six months later. For now, I'm happy to make the first post on this page.

"Burdock tempura for 600 yen."