October is the season when new soba noodles are available. I feel like eating delicious soba noodles. After finishing a morning job, I headed to Yamaga-san. This time, I aimed for the Mazo Jyuuwari soba. It was a Monday around 12 o'clock. The parking lot was already full, with a few groups waiting. Since it's a soba noodle shop, the turnover rate is fast. Oh, I didn't notice last time, but the regular holiday has changed from Tuesday to Sunday since April. I sat at the counter. Wait, the menu for Mazo Jyuuwari soba that is usually on the counter is not there! I asked the staff, and they said, "There is one serving left, so it's okay if the first two groups didn't order it." I waited nervously, and it turned out that the previous customers didn't order it. Phew, a relief. Just knowing that I can eat it is already enough to make me happy. And another stroke of luck. It's colored rice, and I thought it might be mushroom rice due to the season, but it turned out to be oyster rice. I had to order it. After a short wait, the food was served. The Mazo Jyuuwari soba with the change cost 660 yen plus 110 yen. The soba noodles, made from stone-ground flour, looked beautiful. First, I tried the soba noodles without anything. It seemed a bit too moist, which bothered me a little. The texture of the soba noodles was firm, and the firmness of the noodles was just right for my taste. I dipped it in wasabi. The sharpness of the wasabi and the soba noodles... Hmm, the slight moisture bothered me a bit. It's not to the extent of diluting the dipping sauce, but... The chopped green onions were plentiful and added a nice texture. I wanted to enjoy the unique aroma of new soba noodles, but although the soba noodles had a hint of aroma, it didn't have a strong impact. I wrote a lot, but it's definitely delicious soba noodles. Next, I dipped it in the dipping sauce. Yamaga-san's dipping sauce is just to my liking. The soy sauce flavor is crisp, and there is a subtle dashi aroma, giving the dipping sauce an elegant taste. It tasted delicious even when soaked thoroughly in the sauce, which was great. The oyster rice cost 380 yen. It's made with oysters from Saroma. Oh... It's a bit firm, and this rice, cooked to my liking, is great. Some might find it slightly strong in flavor, but for me, this is just right. And the oysters. There are three pieces on top, but when I eat them... It's the sea. This is the sea. Oh... It's delicious. I couldn't help but close my eyes while savoring it. The combination of soba noodles and a mini rice bowl is of course delicious, but I also love the combination of Yamaga-san's soba noodles and the seasonal cooked rice. It's only 1,150 yen for this much enjoyment. It's cheap, right? I poured the soba water into the remaining dipping sauce and drank it in one gulp. Thank you for the meal. I wrote a lot, but my satisfaction level was quite high. I'll visit again~♪

It was very busy during lunch time. I had the summer limited set and the small pillar and small shrimp tempura set, which were delicious and I finished them in no time. The staff's friendly service left a good impression on me, and I would like to come back again. The atmosphere of the restaurant is important, isn't it?

Today, the results of the follow-up observation test I took yesterday were not as expected... I have been feeling down since last night... and today I still feel heavy-hearted... but I knew I had to eat, so I decided to go to a nearby restaurant. Even though it is close, this restaurant seemed like a distant presence to me. I arrived at the restaurant at 11:30, the opening time, to avoid the usual crowd. The parking lot had spaces available, but the table seats were already full, with only 2 seats available at the counter. However, the counter seats were surprisingly narrow. I felt like I was squeezing in between the customers on both sides... I thought they should remove one chair to make it more comfortable. I sat down at the only available counter seat where the menu was placed... giving a feeling that it was okay for more customers to come later... making the space even tighter if more customers arrived... I looked at the menu and decided to order a mini-sized anago rice and a basic "seiro" soba, which had recently been raised in price to ¥750 + ¥400. After ordering, the food arrived in about 10 minutes. The soba looked elegant, but the portion was not as generous as I had expected. The anago rice was almost perfectly sized. I started with the soba... it was a beautiful morekase soba. Smooth, with a good texture and a nice broth. It was delicious with a good chewiness and a refreshing feel. I thought it was one of the best morekase soba I had in a while. When I almost finished eating, the soba broth was served. When I removed the lid, it didn't seem to have a rich overall taste, but the bottom part looked very white... I started with the top part... it had a light taste. I then started eating the anago rice with the soup. It was delicious!! The seasoning was good, and the anago itself was not too much... it could be a good supplementary dish after eating the soba. It might also be good to eat it in full size without the soba, but only this size was available... The third serving of soba broth finally revealed a rich part. It was a very small amount, but it had a great taste. If there was about half of it in the bowl, it would be good... After finishing the meal, I surprisingly felt full and easily walked back home. Judging from today's experience, it seems that I have to arrive just before the opening time to avoid waiting. Even though it was a weekday...

Finally, as the signs of the end of the coronavirus are starting to appear, I visited the restaurant after a long time. I entered the restaurant around half past two, even though it closes at 3 o'clock. I had the seasonal limited white fish tempura bowl and steamed chicken with vegetables. The clear, pure white thin noodles were excellent. I didn't get to meet the landlady, but the food was delicious.

Curry soba and donburi are featured in the menu, with a further power-up of Sobao. When passing by the store with a renewed focus on its origins, a miracle occurred as a parking space was found! Today, the spotlight is on the restaurant's signature dish!! Sakura shrimp seiro - 1540 yen. A tempura made with fresh Sakura shrimp from Shizuoka, with mitsuba and seaweed. Served with eggplant and shishito peppers. As expected, it was delicious! The soba noodles were a beautiful white color, shining brightly. Despite being thin, they had a firm texture, a smooth throat sensation, and an occasional rough-cut feeling. The crispy Sakura shrimp tempura, perfectly sized, when topped with wasabi and dipped in the sauce, is incredibly tasty!! This confirms that delicious soba is indeed like this! More importantly, the soba here is delicious!!

It's difficult to find parking as there are usually 3 groups waiting at noon on weekdays. They serve stone-ground, homemade 100% buckwheat soba in a steamer. The Somen noodles have a sweet flavor, and the dipping sauce has a salty taste from bonito broth. Personally, I don't prefer soy sauce, but the soba is delicious. I enjoyed it with wasabi. This is a favorite place that I want to recommend to my friends. I'll give it 5 stars on Instagram. My IG: taiwan_natural_you

I aimed to arrive at the restaurant when it opened at 11:30. There were already a few customers ahead of me, and I managed to get a seat at the counter. The restaurant is quite popular, with 4-5 groups waiting in just 10 minutes after opening. Unfortunately, they were not serving the fried oyster dish that I wanted, so I switched to their popular menu item, the Sakura shrimp soba for 1,540 yen. It was served in about 20 minutes, and it had a refreshing taste. The Sakura shrimp was smaller than I expected, but it tasted great with the matcha salt. Personally, I prefer a more rustic and rough texture in my soba, but this one was elegant and enjoyable. The soba broth was light and thin, probably because the restaurant had just opened. Overall, it was a delicious meal.

I visited this restaurant for the first time! I tried two popular dishes, the Sakura shrimp tempura soba and the fried oyster tempura soba. The Sakura shrimp was fried to a crispy perfection, it was amazing! The oyster tempura was large, fragrant, and delicious. The soba noodles were more delicate than aromatic. The Sakura shrimp tempura is definitely worth trying at least once, it was so delicious!

In early 2023, I went to "Yamaga" for some soba. Yamaga is a beloved soba restaurant with high-quality noodles and a flavorful yet not overpowering dipping sauce that makes you want to keep eating. This time, I also added some tempura. Looking forward to another great year in 2023. Thank you for the delicious meal! 🍜

[Yamaga]〒063-0035 8-13 Nishino 5-jo, Nishi-ku, Sapporo City, Sapporo Municipal Subway Tozai Line, about 27 minutes on foot from Miyanosawa Station. About 38 minutes on foot from Hassamu Minami Station on the Sapporo Municipal Subway Tozai Line. It is recommended to visit by car. My father-in-law said, "Yamaga-san, was it like this? I don't remember it having such a stylish atmosphere." So I looked it up... It seems that they originally rented a space in a building near Miyanosawa Station. My father-in-law, a pro at eating out in Sapporo, is truly amazing. First of all, a disclaimer. Normally, the name of the nearest station is written in the top left of the first image. However, due to the considerable distance from the station, I have indicated the area instead. Please understand in advance. My father-in-law and I went on a date together. Since we have similar tastes in food, we often go out for lunch when my wife is not at home. We felt like eating soba, so we went to "Yamaga". It often ranks high in Tabelog rankings. Checking now, it seems to be in 2nd place after Taguto. There are many delicious soba restaurants in Nishi-ku, Sapporo. I had the "Ten Seiro" soba with extra noodles. It's a beautiful more-soba. It uses 80% of the endosperm in the center of the soba grain, offering a smooth texture. Just because it's more-soba doesn't mean the aroma of the soba is weak. This was my first time eating soba at Yamaga, and I could clearly feel the aroma of the soba. However, it seemed that some time had passed from washing the soba to serving it. The soba on the sieve was a bit clumped and needed to be loosened by myself. It's a shame for such delicious soba. It seems that the timing of frying the tempura did not match. The tempura was just disappointing. I have never had tempura of this level at a soba restaurant. This is not up to the level to be served to customers. First of all, the preparation of the shrimp is not very good. Did they forget to cut the shrimp tendon? Or is it because they don't usually do it at this restaurant? Also, is it frozen shrimp? It had a flavor that felt like it had been rinsed too much in flowing water. Terrible... It's okay to use frozen shrimp, but you should be careful about the thawing method. The shrimp I ate had a flavor that was like something with a shrimp flavor. Overall, there is too much batter and too much frying. The asparagus was also not good. I'm concerned about the sense of a chef who serves things that are not in season. It would be better if they didn't have it at all. I took a bite of the "Crab Rice" that my father-in-law ordered, but it's hard to say that the rice itself is delicious. The soba guarantees a certain level of deliciousness, but the satisfaction with other menu items is low. I understood why my father-in-law ordered the Seiro with extra noodles after eating it. I think it would be delicious if freshly washed soba was served. As a lover of country-style soba, I enjoyed the more-soba! How about trying delicious more-soba?

The Tenseiro soba noodles cost 1,540 yen, with an extra 220 yen for a large size, and an additional 110 yen for stone-milled homemade flour soba (made with locally sourced wheat). In total, it was 1,870 yen. It was pretty good. The noodles were quite thin, which I think is rare in Hokkaido. They had a good texture and aroma. The dipping sauce was on the slightly sweet side, not too salty, and also delicious. The tempura was tasty too. The shrimp was firm and flavorful. I would like to try the Shirasoba, which is a white and beautiful variety of soba.

The broth is delicious. The small fish and small shrimp tempura are also delicious. The soba noodles are thin so it's a bit hard to fully appreciate their 100% buckwheat flavor, but it's not bad, just a little disappointing. However, with the delicious broth and tempura, there's no doubt that it's a wonderful "feast". The soba soup is also good. Thank you for the meal.

After checking out the restaurant Chusuiyama, we visited some sightseeing spots and enjoyed things other than eating. As lunchtime approached, we thought about what to eat and decided to have soba noodles. When we arrived at the restaurant, there were many cars parked outside and a few groups of people waiting inside. However, we were promptly shown to a raised seating area without having to wait. We ordered the Fried Oyster Soba (1,760 yen) and Mushroom Rice (330 yen), which was the last one available. The fried oysters were large and creamy inside, served with a variety of vegetables. We dipped the soba noodles in the hot broth, which was delicious and had a nice texture. The mushroom rice was also flavorful and perfectly seasoned. Overall, it was a delightful meal!

I returned to Japan temporarily and visited this soba restaurant at the request of my companion. We arrived at 11:30 on a Monday, just one minute before, but the parking lot was full. I dropped off my companion and searched for a parking space. Since there are no paid parking lots around here, some creativity is needed. It seems that they open earlier than the opening time based on the situation. We had to wait for about 3 groups, but luckily we got the same tatami room as last time. We ordered the summer limited edition "anago and summer vegetable tempura" (1,700 yen) and "sakura shrimp soba" (1,540 yen). The soba made from 100% buckwheat is thinly cut with a decent aroma. As usual, it's delicious to dip a little at a time in the well-textured broth and slurp it up. The broth has a slight acidity and a good aftertaste, indicating that a good dashi stock is used. The tempura consisted of 2 pieces of anago, pumpkin, and shishito pepper. The tempura was slightly lukewarm, but the plump anago and smooth, sweet pumpkin seemed to be of good quality. The sakura shrimp tempura was also fresh and delicious. Despite the busy restaurant, it was reassuring to see that even if a small child made a mess, they would be helped properly, enhancing the service and atmosphere.

Tanuki and Jiseiro large serving for 1100 yen (880 yen + 220 yen), Zarusoba for 770 yen. We decided to eat soba, and a friend found this restaurant. We didn't know it, but apparently this place is quite popular. Even though it was only 10 minutes after opening, the parking lot with space for 7-8 cars was already full. The soba noodles were made of refined morekase, very elegant. The "Tanuki and Jiseiro" dish I ordered was cold soba noodles dipped in warm broth. The balance of broth and noodles was perfect, and the delicious soba was gone in no time. The large serving size was just right. With reasonable prices, it's no wonder this place is so popular.

Always writing about ramen, but sometimes I will share information about delicious soba and udon restaurants in Hokkaido ♬ The 10th edition is "Teuchi Soba Yamaga" in Sapporo, Nishino. ================================= ◉ Popular shop in Sapporo ♪ A useful guide for finding delicious soba restaurants in Hokkaido is the "Michelin Guide". In the past two issues of the "Hokkaido Special Edition", there were a total of 10 soba restaurants in Sapporo. Among them, 4 Sapporo restaurants have been selected for the Bib Gourmand award for two consecutive years, and one of them is "Yamaga" here. Personally, I am not a Michelin enthusiast who believes that "Michelin restaurants are always delicious". On the contrary, I feel that traditional soba restaurants and gourmet Michelin guides are like opposites. However, guidebooks like this can be useful as they can be a way to discover delicious restaurants that you didn't know about before. The restaurant is located at Nishino 5-jo 8-chome, Nishi-ku, Sapporo. It is a roadside shop along the road that connects the northern and western parts of Sapporo, towards Mt. Teine. There is a parking lot for 10 cars in front of the shop. The shop opens at 11:30, and I arrived at around 11:40, but the parking lot was already full. I wrote my name at the shop and joined the line of cars waiting for a parking spot. There were 6 cars waiting in line (surprising). It has been 5 or 10 years since the last Michelin Hokkaido issue was published, but the popularity seems to be still strong. While waiting in the car, Hanaban-san brought the menu. I leisurely looked at the menu while waiting in the car. "Teuchi Soba Yamaga" started in 1990 after training at Ito's Issa-an. At that time, there were few places in Hokkaido that served handmade Soba. They aimed to create a shop where families can enjoy, and in 1996, they relocated to the current location. The reputation of the shop owner and the deliciousness of the soba made the suburban shop a popular place. The soba here is made from "Sarashina soba," which uses flour (Sarashina flour) that collects the white part at the center of the soba seed, providing a 80:20 ratio of flour. In addition to the 80:20 ratio, they also offer a stone-milled "100% soba" made from soba flour from Mashu. It can be changed for an additional 110 yen, limited in quantity. There are tempting menus such as the popular "Anago rice" and the summer limited "Cold duck soba," but today, I decided on the most popular "Sakura shrimp soba." It costs 1,540 yen. It's a bit expensive for a salaryman's lunch, but it's a popular menu from a popular shop. I wanted to try it at least once (^^;) After 30 minutes, I finally entered the shop. About 10 minutes later, the soba arrived. On the sieve, there was thin and pure white soba. The condiments were green onions, wasabi, grated daikon radish. The topping included fresh cherry shrimp tempura from Shizuoka, eggplant and shishito pepper tempura, and matcha salt. First, I picked up a few pieces of soba and put them in my mouth. Yes ♪ It's a slightly sweet, pure white soba. It has a smooth texture and a good throat sensation. The soba is also well drained. Next, I tried a bit of the soba soup. It's rich but has a mild impression. The bonito broth is well flavored. Sarashina soba is said to have a sweet soup, but this one has a slightly strong taste, a bit spicy soup. Now, let's eat ♪ I picked up the soba with the soba soup in a soba cup and inhaled it all at once with the air. Smooth, smooth, smooth. Yes, delicious ♪ The chilled soba itself is light, but when mixed with the soup, you can feel a solid flavor. Next, I tried the cherry shrimp tempura. The cherry shrimp from Shizuoka can also be used for sashimi. The mitsuba and seaweed were fried together, crispy and crunchy. The eggplant and shishito pepper were also fried crispy and delicious. While eating with matcha salt, I enjoyed the crispy tempura and cold soba, tapping my tongue ♪ The single sieve had a good amount of noodles, just right. It's advertised as "Sakura shrimp," and it lives up to its name.

The soba noodles at this restaurant are made with 80% buckwheat flour and 20% wheat flour, resulting in thin and white noodles. Although I don't usually eat Soba noodles, the ones here are exceptionally beautiful with a glossy texture. They may seem light at first, but when you taste the noodles, you'll be surprised by how firm and smooth they are. I regret putting seaweed on top of the beautiful noodles.

I ordered the duck seiro at a soba restaurant I had been curious about. The more-sekka soba here had a very refreshing texture and was easy to eat. The duck meat was tender and easy to eat as well. I also ordered anago rice as an extra, which was also delicious. Thank you for the meal. There is a parking lot, making it easy to visit, but there were already many people waiting when it opened, so I recommend lining up early.

On the second day of my business trip to Hokkaido in May 2022, I had lunch at a soba restaurant. I was intrigued by the summer vegetable limited menu, but I had already eaten tempura yesterday, so I decided to try another summer limited menu item. I chose the Cold Duck Soba, which came with watercress, burdock, myoga, green onions, and radish in a cold broth. It was a bit more expensive than what I usually eat, but since it was a popular soba restaurant in Hokkaido, I decided to give it a try. The soba noodles were transparent and beautiful, with a smooth texture and firmness. The duck was tender and flavorful, and the sweet broth paired well with the toppings, providing a refreshing taste. Overall, I enjoyed the dish, but personally, I prefer more rustic and unrefined soba noodles.

Today's lunch was at the hand-made soba restaurant Yamaka. It was my first time in Sapporo in a while. I wanted to eat something delicious, so I chose the seasonal special, Sakura shrimp tempura with cold soba. It was crowded because it was lunchtime, but luckily there was one table available. The Sakura shrimp tempura was smaller than expected, but crispy and flavorful. The soba was beautifully white and similar to the one I had at Taguto in Nishino. The soba broth was just right, not too strong. The eel rice was also delicious, with a good eel flavor.

I have been coming to this place since it opened. They serve delicious soba noodles with a smooth texture. Their specialty is the "Sakura Ebi Seiro," which is a must-try. The soba noodles are served cold, and you can enjoy them with sakura shrimp tempura and matcha salt. The combination is perfect and the texture is amazing. They provide a small bowl for you to mix the leftover soba noodles and tempura with grated daikon radish, green onion, wasabi, and soba dipping sauce for a delicious finish. Don't forget to enjoy the soba broth at the end. I visit this place at least once or twice a month.