I happened to pass by at the perfect time, so I decided to have some soba. I knew there was soba here, but I always thought that Enbetsu was very far away. Sorry about that. It's actually closer than I thought. I originally wanted to stop by aman, but unfortunately it was already crowded with customers early in the day and only canelé was left... Oh well, it's tough on days off. Now, let's refocus on this place. Luckily, I was able to sit down right away and carefully consider the menu. I usually start with cold soba at soba restaurants (excluding those that specialize in country-style soba), and since this place is associated with JA, I decided to go with the mountain vegetable soba, adding a 15cm-long shrimp tempura to add a touch of luxury. The soba here is slightly thicker, so it tends to be a bit messy with mori or zaru soba, so it's a must to have tempura with cold soba. By the way, my partner had the warm Kogane soba. The mochi and vegetable tempura brought out a rich flavor. The shrimp tempura has a strong presence with a lot of batter, so it's best to eat it dipped in the dipping sauce at the right moment. The mountain vegetables tasted as I expected, as I like warabi. It was delicious paired with the shrimp tempura. Thank you for the meal.

In Asahikawa City, there is a brand of soba called Edanbetsu Soba, located about 30 kilometers along the road from Asahikawa City to Horokanai. I arrived around lunchtime and found that this was the only place to eat around here. The restaurant was empty as it was a weekday. I tried the mountain vegetable soba, and eating Edanbetsu Soba in its place of origin felt special. I enjoyed the flavor of the soba while dining.

Sausage making, lunch while waiting for smoking, half of the group chose bento boxes and the other half went to "Soba no Sato Etanbetsu". Located in Asahikawa city, open from 11:00 to 17:30, closed on Thursdays. They have parking and it's non-smoking. The weather was nice, so we walked for about 2 minutes with 5 people and arrived. Last time we made sausages, we also came here. Maybe because it was a Sunday, there were quite a few customers. We chatted and looked at the menu, with most of us choosing different dishes. I ordered the Cold Yamakake Soba for 720 yen plus 100 yen for a large portion, and the Sansai Takikomi Gohan for 150 yen. The soba was refreshing and the grated yam was delicious. The combination of soba and grated yam is just perfect. The Sansai Gohan had a light flavor. The meal was light in taste but the conversation during lunch was lively. It was a satisfying lunch.

On the way to Horauchi, I happened to find this place and decided to stop by on my way back. I enjoy making and eating soba noodles myself. In Asahikawa, they mainly sell soba flour from Etanbetsu, so I always make my own. I was curious to see how the taste would differ when made by a professional. Since it was around lunchtime and I was the only customer, I ordered the Mori Soba. I ate it and it tasted just like the soba I usually make (laughs). I was satisfied and when it was time to pay, I mentioned that when I make it myself, the noodles tend to clump together. The staff suggested that I should change the ratio of flour to water from 8:2 to 7:3. I agreed and said I would try that next time. I will definitely come back to check the taste again (laughs).

June 30, 2018, 12:00. Enbetsu, a place that doesn't see many visitors. It is a well-known area for soba noodles (^_^) I happened to pass by, so let's stop by and check it out (^_^) It's lunchtime at 12:00, right in the middle of the lunch rush! The restaurant is packed with many customers. Luckily, a table opened up and we were able to sit down. Both my friend and I were first-time visitors, so we ordered the mori soba without hesitation (^_^) It was crowded, but our food arrived in about 10 minutes (^_^) Let's dig in~ I put wasabi on the soba noodles and mix it around. Hmm, this might be a bit controversial, but I don't mind it~ It's not the trendy sharp taste, but more of a soft, fluffy type. The broth is mild and suitable for everyone, not overpowering. I think it goes well with this soba. Most of the customers seemed to be local farmers. This soba restaurant is truly loved by the community. Thank you for the meal~~ ~

Hello, this is actually my second visit here. The last time was quite a while ago. I had some business in Takasu this time, so I visited the restaurant with my work partner. We miscalculated the time a bit, so we arrived before the opening hours (laughs). We entered right at 11 o'clock when they opened. I ordered the hot tanuki soba, and my partner got the ton mochi soba. We also added black rice onigiri for both of us. This place is operated by JA, right? And they also make the soba noodles in the adjacent noodle factory. Maybe that's why I couldn't really taste the freshness and aroma of the new soba. The broth had a nice scent of bonito flakes and a hint of acidity, which was good. Yeah, I guess for new soba, you really need hand-made noodles to fully appreciate its essence. The black rice onigiri was delicious. A bit on the pricey side though (laughs). Anyway, it's nice to be able to eat soba from the local area at this restaurant. If I have the chance, I'll definitely visit again (laughs) ♫

The other day, while waiting for the sausages to smoke for about 3 hours, we decided to have lunch at "Soba no Sato Etanbetsu". It is located in Etanbetsu Chuo, Asahikawa City, open from 11:00 to 17:30, closed on Thursdays. They have parking available and it is a non-smoking restaurant. The restaurant is spacious and the prices are reasonable. The soba noodles are thin and refreshing, with a nice balance of flavors in the dipping sauce. The cold tempura was crispy and delicious, and the black rice onigiri was fragrant and satisfying. The choice of ordering the cold tempura was definitely a good one. The black rice onigiri was a bit crumbly but had a nice texture and aroma. Overall, we enjoyed the meal at this restaurant.

Etanbetsu, Asahikawa City. Known for its soba along with Horokanai Town. Etanbetsu is a particularly cold place in Asahikawa. In winter, when the morning temperature in Asahikawa City is announced as 20 degrees Celsius (for some reason, Hokkaido people find it troublesome to add a minus sign), Etanbetsu easily surpasses 25 degrees Celsius. The hot summers and cold winters make the soba taste delicious in this area. The only restaurant in Etanbetsu, "Soba no Sato Etanbetsu," is run by the agricultural cooperative (JA). I visited with my parents, my brother and his wife who were visiting, and my family. When asked what they wanted to eat, my parents responded with "anything is fine" or "the same as everyone else"... which can be annoying. Following in their footsteps, my partner and my brother's wife chose the "cold sanmi soba," so I decided to go with that as well. What is "sanmi soba"? Soy sauce, miso, salt? It's not ramen... oh, right. When I asked the staff, they explained that it consists of tempura, grated yam, and mountain vegetables. The soba is machine-made using a 80:20 ratio of buckwheat flour. The texture is good, with moderate firmness. However, the flavor seems lacking. The sweetness when chewing the soba is not quite there. If I didn't know it was a famous soba-producing area, I might have found it more delicious. Inside the restaurant, it also has the appearance of a local products store, selling soba flour, flour for dusting, binding flour, and noodle making equipment. It seems like the products are from the agricultural cooperative (JA). The sanmi soba comes in small bowls with soba topped with tempura, grated yam, and mountain vegetables. The tempura consists of pumpkin and shiso leaves. Pour some sauce over it and enjoy. The soba broth is not overpowering, with a mild flavor. A normal soba restaurant in Etanbetsu where you can eat deliciously. Depending on your expectations, the way you perceive the taste may vary. The new soba will be available from September 20th. I can't wait to try it... The restaurant is crowded with customers during lunchtime on holidays. It's impressive that two women manage the place. Polite customers return their empty bowls to the counter. Such consideration is truly admirable. My father also follows suit. The staff kindly says, "It's okay." Dropping the bowl would be troublesome, after all (laughs). Thank you for the meal. I would definitely visit again.

In July 2013, I visited a soba restaurant in Etanbetsu, Asahikawa, in northern Hokkaido. The restaurant is located in a rural area with endless soba fields. Inside the restaurant, they also sell soba flour. I ordered the "Sanmi Soba" for 800 yen (cold), which is served with mountain vegetables, tempura, and grated yam on top. The soba noodles were medium-thin and had a typical town soba flavor, nothing too special. The broth was light and homey, lacking a deep aged flavor. The tempura was pre-fried, and the soba soup was made from the cooking water. I also tried the "Black Rice Onigiri" for 150 yen, which turned out surprisingly delicious, with a slightly chewy and rich flavor due to the black rice. It was topped with a seedless pickled plum. The service was relaxed, typical of rural Hokkaido. Overall, it was a satisfying meal.

I went to eat the famous Etanbetsu soba. It took about 20-30 minutes by car from Asahikawa city. There were only vast fields on the way, nothing else. It was easy for me to come here because my local friend was driving, but for tourists who don't know the area, it might be quite difficult to find this quiet rural village with just a soba restaurant. However, that's what makes it special. I ordered cold tempura soba, and my friend ordered cold zaru soba. The food came out quickly after ordering. My first impression of eating Etanbetsu soba was that the noodles were thicker than I expected. They weren't very chewy, but they had a different texture from regular soba, and it was still delicious. The tempura was excellent. The soba broth was not too salty or sweet, just right. I think they use good quality soba flour. I haven't eaten at other Etanbetsu soba restaurants, so my evaluation is based on this one place, but it felt more like a home-cooked soba rather than the luxurious feel of Shinshu soba.

"Soba no Sato Etanbetsu" I had passed by many times and was curious, but never stopped by. There was no specific reason, just that I always passed by during non-lunch hours. It was almost 3 pm on this day, but I was still busy and hadn't had lunch yet. While ramen is often the focus in Asahikawa, the soba in Etanbetsu, Asahikawa is quite famous as Etanbetsu soba. People who have been transferred to Asahikawa are often told that there are many delicious soba restaurants in Asahikawa, but surprisingly, local Asahikawa residents are not very aware of this. Even though I have tried many ramen shops, I honestly don't know much about the taste of soba. Those in the know would choose between mori or kake soba to confirm the taste, but it was a bit cold that day, so I didn't hesitate to choose the warm kashiwa soba. Well, as long as it's delicious, that's all that matters. Now, I went to Etanbetsu because I had some business at Osarappe Farm, so I played with the ponies for a bit."

The road from Asahikawa to Horokanai is about 20 kilometers. I visited on 09/12/11, and the morning temperature in Enbetsu was below -20°C, while Asahikawa was in the -10°C range. By midday in Enbetsu, the outside temperature was -15°C. The trees were covered in frost, creating a beautiful white scenery. I parked my car and stepped outside into the crisp air and distant sunlight. The snow underfoot was like stepping on cornstarch. Inside the restaurant, there was a booth for soba souvenirs and hand-making experiences on the right, while the left side had only table seating. Despite it being past 1 PM, I was the only customer. The menu was handwritten on the wall and on the table, with creative illustrations of the ingredients. I ordered the signature soba, "Kogane Soba." Although cold soba allows you to taste the soba itself more, in such cold weather, I opted for the warm version. After ordering, I heard a "ding" from the kitchen - they must be using a microwave. I then remembered that the soba had mochi in it! The bowl was filled with plenty of toppings, making me smile. The tempura was crispy, and the soba was perfectly cooked, with a flavorful broth. It's worth considering visiting when passing through the Horokanai area.

Located in the Etanbetsu area of Asahikawa City, a soba restaurant operated by "JA Asahikawa" offers freshly made soba using flour ground at the adjacent milling factory. Despite a past incident involving mislabeling of origin, here you can taste authentic Etanbetsu soba. I tried the classic "mori soba" this time, which was quite delicious, although slightly softer than I prefer. The menu is not extensive, with prices ranging from 550 yen for mori or kake soba to 850 yen for the most expensive "hiyashi tempura soba." The interior has a somewhat temporary feel, resembling a souvenir shop, which contrasts with the exterior charm. While it may not be a place you stumble upon, given its location, it's worth visiting at least once to experience soba from a renowned production area.

The cafeteria here used to offer soba tours on snowmobiles, starting from Mt. Adashino's Tadoshi Pass at the end of March about 8 years ago. I visited for about 3 years. This time, I had the Kogane soba, which tasted average. It felt a little better eating soba after sweating and reaching the destination, although the taste hasn't changed much since back then. It was labeled as "new soba," but probably due to the time passed, it lacked fragrance. The soba broth was just as delicious as a specialty shop! Truly the taste of the local produce!

I was a bit disappointed, maybe because I had high expectations. The lady at the restaurant wasn't very friendly, which made me hesitate when I entered. It was hot outside, and inside the restaurant was a bit warm too, but I thought it would be fine since I was going to eat cold soba. However, when another customer, an older man, complained about the heat, the lady reluctantly lowered the air conditioning temperature. I ordered the W Nebari Soba (I think that was the name). It was soba topped with grated yam and grated kelp. The handmade soba description on the wall mentioned ingredients like mizuna, green onions, and seaweed, but the soba I received didn't have mizuna. Instead, there were thick cucumber strips, which I wished were cut thinner to match the soba's thickness. My companion ordered the cold tempura soba, but he said the tempura, like the matsutake mushroom, was small. He did mention that the tempura was delicious. They didn't serve soba-yu. The soba itself was average, not particularly good or bad. I was hoping for a stronger soba fragrance, so I don't think it's worth going out of your way to eat there.

I'm not sure about nationwide, but locally, the Ebebetu soba noodles are quite popular. I knew about this place for a while, but I had never been there because it takes 50 minutes one way from my house. This time, at the insistence of my family, I finally went. The location is along a main road in Ebebetu-cho, a suburb of Asahikawa. There is a ranch nearby, and it is very relaxing. I felt a sense of relief from the hustle and bustle of working in the city surrounded by buildings. I parked my car in the parking lot and took a deep breath. Then, I entered the restaurant. On the right side, there were shelves displaying soba flour and dried noodles for sale. The atmosphere was quite messy. The seating area was on the left side. When I sat down, a female staff member (probably a local housewife working part-time) quietly brought me a wet towel and water without a smile. There seemed to be no employee training here. I ordered the tempura soba (hot). After waiting for 10 minutes, the Ebebetu soba noodles arrived. The broth was slightly dark in color, but it had a nice aroma. When I took a sip, it had a good bonito flavor, which I liked. As for the soba noodles, to be honest, they tasted exactly the same as the dried noodles I could buy at a supermarket. Is this really delicious? I quietly asked my companion (who ordered the Mori soba), and they said, "It tastes the same as the soba we eat at home," sharing the same impression as me. The tempura was lukewarm, soaked in the broth, and had become soggy with the batter falling off. Hmm, coming all this way, I feel like I wasted my time. I probably won't go there again. If I'm going to spend the same amount of money, there are plenty of better restaurants in the city.

If you feel like eating soba in Asahikawa, this is the place to go. It's a bit far, but the food is delicious. The soba itself is tasty, but the dipping sauce is also really good.