Visit at 1:30 p.m. on June 15, 2023. "Taguto" is a regular customer at this soba restaurant, which has been selected as one of the top 100 soba restaurants. The owner injured his arm from making too much soba due to the high popularity of the restaurant. As he has not fully recovered yet, there is a limit to the number of servings available for a while. I visited as the second stop for a soba food crawl today, avoiding peak hours and entering without waiting for a seat at the counter. The building is made of brick and has been standing for nearly 100 years. There were talks of relocation, but it seems the owner wishes to continue operating here. The menu, although illustrated, was a bit difficult to read and understand. I chose a limited menu item for tempura. I ordered the "Cold Tori Gobo Soba ¥1,870" with "Extra Large +100g ¥429". The specialty here is serving freshly boiled soba. The soba is boiled in portions of 100-150g, and regular and extra-large servings are provided in two rounds. The first serving was ready in about 10 minutes. The bowl contained frozen soup base, to which additional noodle sauce was added. This was the difference with the cold soba! The ice-cold soup paired with freshly boiled white soba was delicious. The thin noodles had a strong texture, and the soup was incredibly tasty! The freshly fried tempura, especially the chicken tempura, was tender and flavorful. The plain fried burdock was crispy and delicious on its own, but when added to the soup and softened slightly, it paired perfectly with the soba. Truly a regular at a top 100 restaurant! I would definitely want to eat here again. The second serving of soba arrived as soon as I finished the first one. I couldn't stop eating because it was so delicious. I finished it with an unexpected appetite for a double meal. The soba broth was also thick and to my liking. It was amazing! It was incredibly delicious. Take care of yourself, owner. Thank you for the meal.

I visited Hokkaido for the first time on a trip. I had been thinking about it since last year when the list of top 100 soba restaurants was updated, but I couldn't achieve my goal without staying for 2 nights and 3 days, and I needed to plan around a long weekend or holiday. After planning for a year, I finally went on the trip. On the first day, I visited "Taguto". I took a flight from Haneda in the 8:00s, transferred trains at Shin-Chitose, and walked until I arrived around 11:30. I was a bit nervous because I had seen reviews mentioning that they only serve 50 portions, but I arrived just as they were changing shifts and managed to get in smoothly. The menu had many options to choose from. Since I had reduced the amount of soba I eat since a wrist surgery last year, they had stopped serving warm soba. So, I decided to order the "Kashiwa Soba" that seemed to be particular about using chicken from Hokkaido. I was also trying to eat less, so I didn't order the large portion. However, I wondered if I should have tried the regular soba instead of the Kashiwa Soba. While waiting, they brought a small soba cup with soba dipping sauce. "Please try the soba here," they said. They understood the concept of tasting soba with sauce instead of salt. The sauce had a strong soy sauce flavor. The pure white soba had a firm texture and a good bite to it. It was clear that a lot of passion and effort went into making the soba. The balance with the sauce was also excellent. They wanted me to eat the soba freshly boiled, so they brought one serving in two parts. Not many soba restaurants go to this extent. The dipping sauce for the chicken was well balanced with the flavors of shimeji mushrooms and green onions, which complemented the white soba well. The chicken was flavorful and tender. The side tempura was also well chosen and fried perfectly. The soba-yu (soba water) had color but was light in taste, which showed their commitment to traditional soba style. The atmosphere might not be tourist-friendly, so I can't say for sure if I would come back, but I appreciate the effort they put into maintaining the restaurant, especially after the owner's surgery. It seems that they have reduced the quantity and added more rice bowl dishes and even galettes after running out of soba, showing their determination to keep the restaurant running. While the soba here is of high quality, based on the dishes I tried that day, I believe they could excel in rice bowl dishes as well. I would like to try them if I have the chance (which is uncertain). Their determination to protect the restaurant by adapting and trying new things is truly admirable.

I visited the restaurant before 1pm on a weekday and had to wait a little as there were 5 people ahead of me. I ordered the "Donja Nori Seiro" and my mother ordered the "Koshimizu", both in large portions. The soba noodles were served in two parts to ensure they were enjoyed freshly cooked. The noodles were surprisingly firm despite their thinness, offering a great texture, smoothness, and flavor. The large seaweed served with the noodles had a natural and delicious flavor and texture, enhancing the overall experience. The tempura side dish was crispy and flavorful, freshly fried and made from quality ingredients.

This is my visit number of times. Soba noodles shining brightly, served in small portions in three separate dishes, with meticulous service. You can enjoy delicious soba noodles befitting a representative soba restaurant in Sapporo. It's a bit disappointing that there are no Mori soba noodles other than Sara Soba due to the head chef's surgery, but I hope they continue to make delicious soba noodles without pushing themselves too hard. Note: Because it is a large serving, the soba noodles in the photo are served twice.

Duck Soba ¥2,321, Large serving of soba 300g ¥429, Total ¥2,750. This was delicious! The duck meat was incredibly tasty. The yuzu pepper had a very nice aroma, it was excellent. When you dip the soba, the atmosphere changes, and it went really well with the thin, firm soba noodles. If you want to taste the flavor of soba, a different restaurant might be recommended, but this duck soba is quite delicious.

The mixed shrimp and vegetable tempura was delicious. The soba noodles with dipping sauce and wasabi were also tasty. The noodles had a good texture, with a nice chewiness to them. The shrimp and chicken tempura were both delicious. The mixed shrimp and vegetable tempura included 2 shrimp tempura, pumpkin, shiitake mushrooms, and broccoli. The chicken tempura had plenty of chicken, along with eggplant, bell pepper, and mushrooms. Everything was delicious. We waited in the car for about an hour, and while I didn't think it was worth such a long wait, the food was tasty. I would definitely like to try the duck tempura next time.

Handmade soba noodles at Taguto-san. I had been wanting to visit Taguto-san. Fortunately, I visited at the right time, but unfortunately the shop I wanted to go to was closed ^_^ I ordered the cold tori gobou seiro from the menu. The sharp-tasting Sarashina soba was served in two portions. The tempura was also delicious. The crispy gobou was satisfying. I enjoyed it very much. Next time, I might go for the seiro for a direct showdown. It was very delicious. I will visit again.

I've always wanted to try Togoto-san's restaurant and was able to get in after a short wait! I had the limited edition sea urchin soba ✹‪(ᯅ̈ )✹ which made me happy because I hadn't had sea urchin yet this year! The soba was served in two parts, and they even brought hot soba water to replace it after some time, which surprised me. The staff were kind, but there was a lady at the reception who seemed a bit clueless - she wrote down names but forgot to bring the buzzer outside, so I had to hand it to her. It would be helpful to have clearer instructions or signs for situations like that.

I was lucky to be able to visit this place for the first time, which is usually hard to get into. The soba noodles were served in two stages to prevent them from getting soggy, and the staff worked efficiently even though it was busy, providing excellent service. The soba noodles had a nice firm texture, and the tempura was crispy. The tuna was also delicious. It's no wonder this place has high ratings. With a wide variety of menu options, I definitely want to come back again when I have the chance!

Michelin Guide Hokkaido 2017 Special Edition Bib Gourmand Featured 7/7/2023 (Friday) Dishes received: - Cold Soba Noodles (Served in a Bamboo Steamer) ¥979 (tax included) - Soba Noodles Half Portion (100g) ¥200 - Deep-Fried Burdock Root ¥286 (tax included) To customers who visited and were surprised by the absence of soba noodles in a soba restaurant in November 2022, we sincerely apologize. Due to multiple surgeries on both arms, totaling 8 surgeries, as a result of extensive damage beyond the doctor's expectations, I have been prohibited from making soba noodles for the time being. Even if I am able to resume, the quantity of soba noodles I can make in a day must be significantly reduced to avoid the possibility of further surgery. The doctor's advice is to consider quitting soba noodle making altogether. Even if mechanized, the process of "boiling" the noodles is essential. Until I can teach my 12-year-old son how to make soba noodles, I am determined to continue running the soba restaurant. Unfortunately, I will not be able to make soba noodles until May at the earliest. The regret of not being able to serve soba noodles during the most delicious season, the feeling of inadequacy, and the regret of overworking myself to a point of no return. However, I see this as an opportunity to start anew, and have reopened as a "donburi" restaurant. I will continue to create unique menu items that will make customers feel glad they visited and want to come back again. I will definitely make soba noodles again! Before I was hospitalized, the landlord suggested demolishing the shop and increasing the rent... This brick building is over 100 years old. I hope to continue operating in this building for as long as possible. Whether the building deteriorates or I do, haha. To waiting customers: ① Please take a pager from inside the shop. ② Please fill out the waiting list. *Please note that the order of seating may vary depending on table availability. ③ Please take a soba ticket (one per person). To avoid disappointment of missing out on soba noodles due to them being sold out, we keep track of the remaining soba noodles. *If you do not have a ticket when ordering, we cannot provide soba noodles if the ticket count is 0, so please make sure to have it with you. When your turn comes up, the pager will ring, so please come to the front and hand it to the staff. (It can receive signals within 1 km, so you can wait in the parking lot.) *For those meeting up, please wait until everyone is present before being seated. Once everyone is ready, please notify the staff. Thank you for your support!

A local restaurant near my hometown has now become the number one soba shop in Sapporo. I had only been there once before it became famous, a long time ago. Due to its location on a busy street, I hadn't visited much, but hearing about the owner's health issues and surgery, I decided to revisit. I drove straight from New Chitose Airport to the restaurant, arriving around 11:15 am on a Friday. The parking lot was full, but I found a spot quickly. The system involved taking a ticket based on the amount of soba you plan to eat. The menu had a wide variety of options, and I ordered the "seiro" and "ika tendon" while my companion ordered the "hiyashi tori gobou seiro." The soba was served in two portions, with a great texture and flavor. The tempura in the tendon was crispy and delicious. The service was friendly and accommodating, especially towards families. I hope this restaurant continues to thrive for a long time.

Lunch on the way to Sapporo city center, stopped by here. A popular soba restaurant that has been in business for a long time. The owner had to take a break due to overworking and injuring themselves while making soba. Some menu items are still unavailable. Despite being a popular local spot, I was prepared to wait. Arrived around 11:30 and surprisingly got seated right away. Lucky me. The menu had a handwritten feel to it, and even though some items were unavailable, there were still plenty to choose from, including 7 limited summer menu items. I wanted to try the country-style soba, but ended up choosing the Cold Chicken and Burdock Soba for 1870 yen. It arrived in about 20 minutes. The soba was thin and white, very smooth and chewy. The portion of chicken tempura was surprisingly large and tender. In addition to bell peppers, they also served freshly fried maitake mushrooms. The burdock was served separately in thin crispy chips, a generous side dish. The amount of soba seemed small at first, but they would bring out another serving once you finish the first one, ensuring you get to enjoy freshly cooked soba. It's a unique system that I haven't encountered at other soba restaurants. The staff was attentive and the meal ended with soba broth. With such a variety of menu items, you could visit every day without getting bored and leave with a full stomach. It's clear why this place is so popular. Hopefully, the owner will fully recover soon and all menu items will be available. Thank you for the meal.

I arrived at 10:15 and was able to park in the parking lot in front of the store. There were three people in front of the store, so I thought they were waiting in line outside, but it seems that you have to write your name and get a pager inside to wait in line, so I was the fifth group in line. The three people outside didn't seem to know this, so they came later to write their names. The store opened at 10:30, and there were some people with reservations, so I had to wait a bit until I was called. I ordered the torigobouseiro soba. It took about 30 minutes for it to be served. The soba had a very firm texture and was served in two portions. The tempura included shimeji mushrooms, eggplant, potatoes, and green peppers. They were crispy and delicious. The fried burdock root was also tasty. I finished by pouring soba broth into the remaining sauce. Next time, I want to try the tanuki soba.

On a certain holiday, we had lunch at Taguto, a hand-made soba restaurant. We arrived at 12:20 pm and entered at 12:50 pm. The place was full with many customers before and after us. It seemed like there were 4 staff members, including the owner and a female staff. The menu had a wide variety of options, making it hard to choose what to eat. My wife had duck soba, and I had pork cutlet rice bowl. The soba was served at the perfect timing, and we enjoyed our meal. Thank you for the delicious food. We will definitely come back!

I climbed Mt. Sankaku and felt like eating soba, so I decided to go to Tagutoshi for the first time in a while. I arrived at 11:15, the parking lot was open but the first round was already full with two groups waiting. It was crowded as expected. I was able to get a seat after waiting for about twenty minutes. This time, I ordered the seiro soba and a shrimp tempura bowl with less rice. Just like last time, the staff at the restaurant were efficient and provided good customer service. The noodles were thin and beautiful, with a firm texture typical of Soba noodles. The seiro soba was served in two portions to ensure it was eaten freshly boiled, as per the owner's preference. The dipping sauce was on the richer side, which complemented the Soba well. The shrimp tempura bowl had two shrimp, along with rare broccoli and eggplant, as well as a large shiitake mushroom, making it quite filling. The sauce for the bowl was not too sweet, and you could add more to your liking. The prices are slightly higher compared to regular soba restaurants, but considering the quality and quantity, I think it's quite reasonable. Once again, I was very satisfied with the restaurant's hospitality and delicious soba.

Ordered the limited summer menu item, chilled duck seiro. It's the cold version of duck seiro with a refreshing lemon twist for added flavor. The duck meat was substantial and satisfying. We also shared a tempura rice bowl, which was delicious too! Both the tempura and rice bowl were tasty. This is the number one Sapporo-style soba restaurant. So delicious.

Today in Sapporo, the highest temperature was 27.3℃, so it was hot. For lunch, I visited a place in search of cold soba noodles. I aimed for Seiro style soba, but they had a limited summer menu, so I ordered the cold duck Seiro. It took about 15 minutes for the order to arrive. First, I tried the cold soba noodles with dipping sauce, and the texture and coldness were excellent. Then, I enjoyed the rest of the noodles with the toppings. The tempura, duck, and tsukune (chicken meatballs) were all fantastic. Shortly after, the second serving of soba noodles arrived. I squeezed some lemon over it for a flavor change. The lemon aroma, combined with the cold dipping sauce, was amazing. Finally, I poured soba broth over the remaining duck meat. From start to finish, everything was outstanding.

I decided to visit here because I wanted to try the sesame soba noodles in Hokkaido for the first time. This restaurant is listed in the top 100 famous restaurants, so I had high expectations. I was thinking of trying the three types of soba noodles - Sarashina, Inaka, and Goma, but they only offered Sarashina. The noodles were thin and had a strong texture, which I like, but it was my first time experiencing soba noodles that required so much chewing.

I'm so glad I waited patiently, it was definitely worth it. As expected, Taguto-san! I imagine it must be difficult with the owner's injury affecting the menu and serving time, but I want to keep eating Taguto-san's soba! I'll be rooting for you!! Thank you for the delicious meal! :)

Staying in Sapporo! For lunch on this day, I went to the popular soba restaurant "Teuchi Soba no Taguto," which has been selected as one of the top 100 soba restaurants on Tabelog. The restaurant is about an 11-minute walk from Hassamu-Minami Station on the Tozai Subway Line, exit 1, and I arrived around 10:15 am. The system for lining up seems to involve taking a pager from inside the restaurant and then writing down the number on a list. Each person can order up to 1.5 servings of soba (large portion). They seem to manage the number of servings, so you need to bring a ticket. I had made a reservation by phone in advance, so I was told by the staff to wait inside the restaurant while looking at the menu. I ordered the "Kashiwa Seiro Large Portion." As the opening time approached, more and more customers arrived to write down their numbers. On this day, it was just before opening, the first round was ending, and the second round was beginning. And at 10:30 am, the restaurant opened! I was seated at a table for two. From where I sat, I could see six tables for two, four counter seats, and two tables for four in the raised seating area at the back. After about 10 minutes of sitting down, the soba arrived! It was beautifully presented soba. The Kashiwa Seiro soba was served in two portions. Along with the soba, I also got vegetable tempura, cold mini dipping sauce, and hot dipping sauce. The hot dipping sauce contained local chicken, leeks, shimeji mushrooms, and was rich in ingredients. The vegetable tempura included potatoes, eggplants, shimeji mushrooms, and bell peppers. The soba had a firm and smooth texture, with a great mouthfeel and delicious taste. Just as I finished the first portion of soba, the second portion arrived, freshly made. The soba broth had a slightly thick and flavorful taste. Overall, it was a delightful dining experience. I was charged a reservation fee of 1,000 yen, but as a foodie traveler prioritizing time at a popular restaurant, it was worth it. Thank you for the meal!

I didn't have a reservation but was able to get a table without much of a wait. I ordered the shrimp tempura soba and a side of deep-fried burdock. The soba arrived in about 2.30 minutes and was delicious, with a smooth texture and a satisfying crunch. I appreciated that they brought the soba in two separate servings, timed perfectly. Although not pictured, I especially enjoyed the deep-fried burdock. Thank you for the meal.