This is a report on a popular soba restaurant in Hokkaido, called "Sobakiri Sarai." I visited the restaurant and had a great experience. The soba was outstanding and left a strong impression. I arrived around 11:20 am on a weekday and was able to be seated right away as the parking lot was empty. By 12 pm, the restaurant was full and some customers were waiting in their cars, so it's best to visit early. I ordered the "Assorted Cold Soba Set" and the "Hokkaido Kakiage" which were both delicious. The presentation was impressive, with two types of soba and a generous serving of kakiage. The staff were friendly and even shared a recommended way to enjoy the meal. The soba had a silky texture and great flavor, especially when paired with the sweet and savory kakiage. The kakiage was served separately with dipping sauce, allowing you to enjoy it in different ways. Overall, the meal was fantastic and I highly recommend visiting this restaurant in Hokkaido. The soba tea and soba cookies provided as a service were also delicious. I ended the meal with soba broth and left feeling satisfied. I would love to visit this restaurant again in the future. Thank you for the wonderful meal!

I can't forget the tempura here... I often visit Hokkaido, and although Hokkaido is famous for curling and Roko Solare, Kitami is far away... but my feet always seem to lead me there (laughs). The tempura, overflowing with the deliciousness of local scallops and onions, paired with warm soba soup, creates a miraculous marriage of flavors. It's really the best. Normally, I think of soba as being served in a seiro, so I also order cold dishes. This time, I tried the Hokkaido seiro that was recommended to me. The warm soup with plenty of pork and burdock is also a great match. The style of combining burdock with warm soup is common in Hokkaido, but the aroma and texture pair well with soba, and I love it. It's far, but I really want to go back again.

Located a 6-minute walk from JR Enden Station (nearest station) and about a 10-minute drive from JR Kitami Station. Visited on a weekday at 11:30 with no waiting time, and the restaurant was 30% empty. The genre is soba. This popular soba restaurant in Kitami was visited for the first time. There are parking spaces for 7 cars, which seem to fill up quickly as most visitors arrive by car. Arrived a little after opening and was seated easily. The seating arrangement includes counter, tables, and raised tatami seating. The quiet interior is bright with sunlight coming in through the windows. The most popular soba dish here is the "Kitami Kakiage Mi" for 1,720 yen. You can choose from three types of soba, with the main one using Kitawase from Bihoro and Hokkaido wheat. Other options include 100% soba made with the same Kitawase, or soba made with a mix of two types of soba. You can also enjoy the three types of soba served on a sieve. They also offer traditional options like curry and chicken soba or rice dishes. The fried dishes take a bit longer, as the food arrived 20 minutes after ordering. Following the recommendation, the food was indeed delicious, especially when placing the wasabi on top of the soba instead of mixing it into the sauce. The soba has a good texture and rich flavor, providing a soothing experience. The kakiage's onion, delivered directly from the producer, was exceptionally delicious, with a sweetness almost like fruit. After the meal, soba tea, soba cookies, and soba soup were served. By the time of leaving, there were three groups waiting. While waiting, you can inform the staff of your name and wait in your car. The turnover is not very fast, so a wait of over 10 minutes is normal. However, the wait is definitely worth it for this restaurant. Thank you for the meal.

This was my 8th visit. I was so focused on eating soba that I didn't notice. Has this menu been here before? Warm egg soba! Who came up with the idea of dipping a high-level soba with onsen egg and soba sauce? It's so delicious haha. I love soba and have tried various kinds, but this way of eating was a new discovery. Personally, among the 3 types of soba in the set, the soba that goes well with the warm egg was not the Sengoku soba, but the 100% soba or the next ratio of soba. Next time, I want to try the onion tempura.

This is my second visit. Reservations are not accepted, but they were able to hold the soba for us. We ordered a three-soba assortment of Sarasoba, Yabu, and Jumoku, along with the popular tempura onion. All the soba were delicious, but the standout was the Sarasoba. It might be my favorite. I can see why Sarasoba sells out first. By the way, the three-soba assortment is equivalent to 1.5 servings of soba. Personally, I found it to be just the right amount. It's not the most casual location to visit, but I would like to try the Sarasoba next time.

I visited Kitami in mid-June and searched for a highly rated restaurant on Tabelog for lunch. I found this restaurant. It took about 40 minutes to drive from Memanbetsu Airport on the highway, and I arrived around 11:30. The parking lot was almost full, but I managed to find one spot available. I ordered the three types of soba. The dishes were served quickly after ordering, so there was no waiting stress. Although the flavors of the three types of soba were all rich, they were all delicious. There were many soba restaurants along the roads in Kitami, so soba might be a local specialty. I would like to visit this restaurant again when I go to Kitami next time.

Personally, I think this is the best soba restaurant in Hokkaido. Whenever I travel to Kitami, I always make sure to visit. On this day, I was told that they had run out of soba right before my turn, and I was about to leave feeling disappointed when the owner suggested trying their ramen instead. Even though the soba is their specialty, I was a bit hesitant about trying the ramen. However, I decided to give it a try since it was a kind offer. The whole wheat noodles had a fantastic texture and paired perfectly with the broth. From now on, I won't hesitate to visit the restaurant even when they don't have soba available. Thank you to the owner for the suggestion.

I came here for the first time! I ordered the Pork Soba Three Variety Assortment and it was amazing... It came with cold dipping sauce, so you can enjoy both hot and cold. The three varieties were Inaka Soba, Jyuwari Soba, and Sarashina Soba. It was a delight for soba lovers to compare and taste. The Sarashina Soba was very thin and delicate. The way the green onions were cut was fine and beautiful. The wasabi was delicious too. The broth was excellent. The Pork Soba had sweet pork with burdock in it and the broth was delicious... and the soba-yu (soba water) was rich! To finish, they served soba tea and soba flour cookies! The cookies were delicious, so I bought 2 bags as souvenirs. The staff was kind and attentive, making the dining experience very pleasant. I definitely want to come back to this soba restaurant. Completely satisfied! Thank you for the meal. Thank you very much.

A soba restaurant that has been featured in the Michelin Guide Hokkaido. The 3 kinds of tempura ordered allow you to enjoy soba made from different types of flour - 80%, 100%, and Sarashina. It's easy to see why it's the most popular. The quality of the soba made with Kitawase from Bihoro is also high, and it goes well with the rich soba dipping sauce. The tempura, freshly fried, uses the famous onions from Kitami, which is also a nice touch. #BusinessTripGourmet #Lunch #Kitami #HokkaidoHighlights #hokkaidolove #gourmet #EnoLog

There are three types of flavors available, but the most popular one, Koshikari, is my favorite. It has a strong aroma and tastes delicious. The waiting time can be quite long due to its popularity, so it's recommended to make a reservation for soba on weekends. The atmosphere is great, with many locals frequenting the shop.

After visiting Shibazakura Park, Merhen no Oka, and Kitami Shrine, head to this place. Merhen no Oka offers a magical experience in every season, taking you to a fairytale world that you can't miss. Kitami Shrine has been a great help during my business trip. Now, when in Kitami, this is the place to be. It's been a while. Located in a quiet spot off the national highway. The place is always packed. If you wait in your car, they will come to pick you up. The entrance may not look like a typical soba restaurant, but it's popular for a reason. Inside, there is a counter and private booth seats at the back. The open kitchen is bustling with four unique chefs. There is only one waitress managing the floor. Despite its small size, the restaurant is full of energy. They offer three types of soba. Although I'm not a fan of countryside soba, I decided to order the Hokkaido Soba Set which includes three types: Hokkaido Seiro, Kuro, and Sarashina. The set costs 1700 yen and comes with cold dipping sauce. The Hokkaido Seiro and Kuro soba arrived first. I found the dipping sauce a bit salty. The Hokkaido Seiro had a nice aroma and texture that made me want more. The balance with the cold dipping sauce was perfect. The Kuro soba, on the other hand, had a strong flavor with the hot dipping sauce. Just as I was enjoying them, the Sarashina soba was served. Whether with cold or hot dipping sauce, the Sarashina soba was the best. It was delicious especially when paired with the burdock root. For dessert, they served soba cookies. It was a delight to be able to try all the different types of soba. I had a wonderful soba meal. Thank you for the delicious food. I will definitely visit this place again when I'm in Kitami.

This is a authentic restaurant that offers three types of soba noodles: beauty (80%), black (100% rural), and sara (extra fine). It is located a bit far from the city center of Kitami, but it is a fantastic restaurant. Normally, I prefer cold zaru soba noodles. However, this restaurant is an exception. I look forward to the combination of tempura and hot soba noodles. I want to conquer all three types of soba noodles, so I order the cold "mori-dama" with onsen tamago (hot spring egg) for beauty and sara, and the warm Kitami tempura for black. The mori-dama is delicious. The soba noodles are refreshing, and the broth is not too sweet, with a sharp Edo-style taste. The egg is also a good item for changing the flavor. Finally, the much-awaited Kitami tempura is served with the warm soba noodles! The tempura is overwhelmingly voluminous. The combination of Kitami onions and Okhotsk scallops is the best collaboration. The natural sweetness overflows! If you enjoy this with the warm soba broth... it's like going to heaven! It's so far away that it's not easy to visit, but I can't wait for the next visit as soon as I finish eating. Among all the tempura I've ever had, I can confidently say that this is the best.

The new soba season has arrived. To promote health, I walked for 90 minutes from Kitami Station to enjoy the soba here. It may seem silly and foolish to walk all the way from the center of Kitami just for this soba, but I have found this restaurant in 2013 and have been enjoying their delicious soba whenever I visit Kitami. "Sarai" offers three types of soba, and this time I ordered the mixed beauty and black soba with Kitami tempura. The "Beauty" soba is made with 20% Hokkaido wheat and 80% Bihoro soba flour, with a smooth and delicate texture. The "Black" soba is made with 100% soba flour with bran, giving it a rustic and elegant taste. The "Sarai" soba is like a premium daiginjo sake in the world of soba. The Kitami tempura is made with Kitami onions and scallops, creating a crispy and delicious combination. The soba broth is a rich and spicy type made with Rausu kelp and bonito dashi, best enjoyed by sipping a third of it at a time. The chopped white leeks served on the side can be added to the remaining broth and soba water for an extra flavorful finish. If only there were such a wonderful restaurant nearby...

I made a reservation for 13:30 and drove for an hour from the Northern Land Aquarium to Sarai. I parked in the parking lot and waited in my car until I was called. I chose the three kinds of soba set, which included the options of beauty, extra, and black. My favorite was the extra soba, which was smooth, white, and had a delicious aroma.

In the city of Kitami, there is a soba restaurant called "Sobakiri Sarai." When I arrived just before lunchtime on a weekday, there was only one parking space available. The restaurant was crowded, with only the counter seats available. I sat at a raised seating area. You can choose from three types of soba: "Mi," which is made from Kitawase soba from Bihoro, "Kuro," which is made from rural soba, and "Sara," which is made from Sara soba. I ordered the Mi soba for 1,210 yen, which is made from Kitawase soba from Bihoro. The soba is made from Hokkaido wheat with a medium-fine texture. The Mi soba had a great flavor and a pleasant texture, although it may not go well with other types of soba. The soba has a rich flavor and a smooth texture. It was one of the most delicious soba I've had in a while. Even without dipping it in the broth, it was enjoyable to the last bite. However, the broth was also incredibly delicious. It is made from kombu from Rausu and two types of katsuobushi, which are aged to create a rich flavor. Be careful not to dip the soba too much in the broth. The soba water was thick and delicious. Good soba is complemented by tasty soba water. It's nice to see that they pay attention to serving good soba water. I had a refill. Only about 20% of soba restaurants pay attention to these details, while the other 80% do not. After the meal, I was served soba tea and soba cookies. It was a wonderful soba restaurant, and I would love to visit again if I have the chance.

"Soba Kirimugi, a famous restaurant in Kitami, Hokkaido, offers a variety of menu items, but when it comes to ordering, the Mori Soba is the way to go. I ordered the Mori Soba Trio (1,150 yen), which includes three types: Mi (made with Kitawase soba flour), Kuro (made with Kitawase soba flour and 100% buckwheat soba), and Sarada (made with the center part of the soba flour). The Mi and Kuro soba arrived first, looking delicious. Then the Sarada soba followed, and I was thrilled. I personally enjoy the 100% buckwheat Sarada soba, but the 2:8 ratio soba is also amazing, with a rich flavor and a great texture. The Sarada soba, unique to this restaurant, was exceptionally delicious, with a sweetness and richness that was truly enjoyable. If this restaurant were closer, I would definitely go for a second or even third round of the Mori Soba. The curry served here, with a soba-based broth, was also to my liking, with large sweet onions and fresh green onions that I would usually ask for seconds of. Overall, it was a delicious meal! Thank you!"

I had lunch in Kitami! I visited Saraimasu, which I had been curious about for a while. I've been exploring soba restaurants lately, so I was interested in this place. I arrived around 1:30 PM and was relieved to find an empty parking lot. The restaurant was also not crowded. The exterior of the shop has a homey feel, and the interior is the same. There are counter seats, raised tatami seating, and table seats. Looking at the menu, I noticed they offer three types of soba. However, they had run out of the "black" soba for the day. After some deliberation, I decided to go with the large serving of zaru soba. I chose the "beauty (Bihoro)" soba type. The dish was served in less than 5 minutes. The soba looked beautiful, so I dug in. First, I tried the soba on its own. It was delicious! The flavor of the soba was strong, with a distinct aroma and taste. It was firm and had a good texture. The dipping sauce was on the richer side, as mentioned in the shop's notice. It had a strong dashi flavor with a sharp soy sauce taste. If you find it too strong, you can dilute it with the provided broth, which I tried later on and found it delicious. The soba broth was also outstanding. As a fan of soba broth, I must say this was one of the best I've had. It was thick and had a satisfying richness to it. After finishing the meal, they served soba tea and cookies, which was a nice touch. The cookies were pleasantly sweet and tasty. Although I found the pricing a bit high, considering the quality, it was worth it. Next time, I want to try the tempura. I'll visit earlier and try the three-soba combination. Thank you for the meal!

(Recorded on August 25, 2022) I visited this restaurant during lunchtime in late July 2022 on a weekday. I had some business in the area around Kitami, and I had about an hour for lunch, so I decided to look for a local restaurant with good reviews. While there were ramen and soup curry places, I wanted to try delicious Hokkaido soba since I was in the area. I found this restaurant. <Where is the restaurant located?> The restaurant is about a 10-minute walk from Hanno Station on the JR Sekihoku Main Line, but most people usually drive there. I came from the Abashiri and Bihoro area on Route 39 and passed Hanno Station. I turned right after about 200 meters, where there is a "Hokuren" gas station on the right. Continuing for about 200 meters, you will see the soba noren (curtain) on the right side. <Crowdedness and interior of the restaurant> I arrived almost at noon on a weekday, expecting that there would be fewer tourists and I could get in without waiting. However, the cozy restaurant with a capacity of about 20 people, including two 4-seater raised tatami areas, 15 table and counter seats, was fully occupied. There was even a group waiting, and I was a bit worried if I could finish eating within my one-hour lunch break. We ended up waiting for about 10 minutes before being seated, and even after we entered, local office workers and regular customers kept coming and going, keeping the place almost full until just before 1 pm. It seemed to be a popular spot among locals even on weekdays, so I imagine that the wait could be longer on weekends when tourists join in. <Recommended menu items> Since I decided to visit the restaurant on the same day, I hadn't checked the menu in advance. However, I usually order simple zaru soba at new restaurants, so this time I decided on the "Zaru 3-variety set (1200 yen)". My companion was intrigued by the tempura, so they ordered the "Zaru soba with Kitami tempura set (1630 yen)". <Summary> We spent just under 3000 yen for two people, which was reasonable for lunch. The zaru soba sets we ordered had a decent amount of food, so it didn't feel expensive at all. In fact, the 3-variety zaru soba set for 1200 yen felt like a good deal. The highlight was the "Miho" soba made with Kitawase from Bihoro, which had an elegant flavor with a strong aroma of soba flour. The noodles had a fresh texture and a satisfying presence. If I have the chance to visit again, I would definitely order the "Miho" large serving and choose another variety based on my mood at that time. It was a place where you can fully enjoy soba. For more details, please check the blog link below: http://kimura.li/memo/?p=33959

Taste: Delicious Portion: Average Memorable dish: Mori soba three kinds Menu: Average Atmosphere: Average Cost performance: Average Customer service: Average Revisit: If there is an opportunity The broth is spicy and rich, made with kombu and bonito dashi, very delicious. The broth also comes with dashi so you can adjust the flavor intensity by adding it. The soba noodles are firm with a strong aroma, very tasty. The Sarashina soba is refreshing with a good texture and very delicious. The Mugi soba is a safe choice and delicious. Overall, the quality is high. A soba cookie dessert is served, with a noticeable soba fragrance that is delicious.

This popular soba restaurant in Hanno-cho 3-ku, Kitami City, Hokkaido, is featured in the Michelin Guide Hokkaido 2017 special edition and has also been selected for the Michelin Plate. The restaurant has parking space for 7 cars on the premises next to the store. They accept PayPay and LINE Pay as payment methods, and while reservations are not available, you can request to hold soba for you. The interior has counter seats, two 4-seater table seats, and two 4-seater tatami seats. I ordered the Kitami tempura with Kitami onions and scallops, 3 kinds for 1990 yen including tax. The large Kitami tempura (with Kitami onions and scallops) has a satisfying texture, and the sweetness of the onions and the umami of the scallops are wonderful. The three types of soba include "Kuro" (made with Kitawase from Bihoro, 100% countryside style with sweet potato skin included), "Mi" (made with Kitawase from Bihoro, 80% with no core, medium thickness), and "Sara" (made with only the core of the soba, 80%, extra fine). The "Kuro" has a strong soba flavor with a rich taste of aged spicy broth made with Rausu kelp and two types of bonito, enhancing its deliciousness. The "Mi" is delicate yet you can still taste the soba flavor, and the rich umami of the spicy broth is well understood, making it quite delicious. The "Sara" is luxurious as it is made only with the core of the soba, resulting in a sophisticated and exquisite taste. After the meal, they serve soba tea and soba flour cookies, allowing you to fully enjoy a soba experience. This is a renowned soba restaurant where you can feel the craftsmanship of the chef.

A soba restaurant in the countryside. I arrived just before the last order. It was not crowded, probably because it was a weekday, so I was seated right away. I ordered a mixed soba plate with Kitami tamari onion tempura. I upgraded the mixed plate to a large size. The three types of soba were Nihachi, Inaka, and Sarashina. The Sarashina was finely cut and had a good quality taste. The texture was great and the soba flavor was nice. The Nihachi had a strong flavor and was delicious. The Inaka had a good chewy texture and a strong soba flavor. Even the Inaka was tasty. The tempura with scallops was mentioned on the menu, but there weren't as many scallops as I had imagined. If I ever feel like eating hand-made soba in this area again, I would love to visit this place once more. ╭( ･ㅂ･)و ̑̑ ｸﾞｯ !