A nationwide cold wave was raging, and unnecessary outings were advised against, but the desire for soba noodles was irresistible. Unable to drive, I took a taxi, subway, and another taxi to visit. Even in such weather, I was grateful for the taxi that came to pick me up. It was my first visit since summer, and the elegant atmosphere with a view outside was still wonderful. The waitress brought the menu and soba tea, saying "Thank you for coming in this weather." Today's soba was from Kiyosato, with options like Anago Tempura Soba for 2300 yen and Oyster Tempura for 1300 yen. The prices had gone up a bit, but given the current situation, I couldn't complain. The rising costs of ingredients and utilities were affecting restaurants. Despite this, the waitress mentioned, "With cheap oil, the taste won't be as good." The soba noodles were beautifully cut with a firm texture, paired perfectly with the dipping sauce. The fluffy Anago Tempura and perfectly fried Oyster Tempura were all incredibly delicious. While it's a tough time for restaurants, I hope they can overcome it. It was a fantastic dining experience, and I will definitely be back. Thank you for the meal.

On the final day of our trip to Hokkaido, we decided to have soba for lunch as our stomachs were getting tired. After searching in Sapporo, we found this restaurant and had to wait for a table as it was full with 5 groups already seated. We ordered the "Summer Vegetable Tempura Soba (large portion)" in advance. The soba was made from stone-ground flour and was delicious in terms of aroma, taste, and texture. It was a satisfying meal.

We waited in line for about 30 minutes at lunch and visited with a group of four. Two couples, including a couple we are close to, ordered different dishes. I had the Burdock Tempura Steamed Dish, which was delicious. The courtyard was also lovely and we enjoyed it.

It's a very popular place, so be prepared for a wait. However, there is parking available and seating while you wait. It's a nice experience to wait for your soba while looking at the well-maintained courtyard. The thin wooden boards used as lunch mats are very stylish. The staff will call you by your name, providing very polite service. The soba is also very delicious. The portion is elegant and easy to finish, so I can even handle the large size!

I visited right after opening on Saturday. There were two tables available, which was great. I ordered and my food arrived in 19 minutes. I chose the seasonal asparagus tempura set. The soba noodles that day were a bit rough and lacked flavor. The white soba broth, as always, was delicious. After finishing my meal and paying, there were about 2 groups waiting inside and 3 groups waiting outside.

I visited the restaurant to celebrate my move. I had planned to come on the first day of moving, but I was too overwhelmed with unpacking and had to give up. However, I persevered with the feeling of wanting to relax after finishing setting up my new home, and it was worth it. I enjoyed the seasonal tempura of green peas and asparagus with a bottle of Ebisu beer to toast. The soba had a wonderful aroma and the glass had an elegant and delicate feel. The pickled cucumbers were also delicious, making the beer go down smoothly, and the tempura was all my favorite items, making it a very satisfying dinner.

It's been about 10 years since I last visited this restaurant. The decor is as lovely as ever, and the warm hospitality from the staff at Hanaban is still present. The mother who greeted us seemed to show a hint of her age, but her calm demeanor was reassuring. We were fortunate to be seated at a prime table by the window. I ordered the seiro soba with spring vegetable tempura. The sound of the tempura being cooked reached our table, and it was served promptly. The dipping sauce offered was either white soy sauce or light soy sauce, and I believe it was the latter. The umami flavor of the bonito in the dipping sauce elevated the dish. The soba noodles were impeccably made, delicate and perfectly cut, showcasing great skill. I could eat this every day without getting tired of it. However, as an everyday meal, it may be a bit lacking. If the noodles were cooked to 180-190, it would have been perfect. The slight roughness of the soba noodles bothered me a bit. I tried a bit of the spring vegetable tempura, and the preparation of the bamboo shoot and the freshness of the wild garlic were outstanding. It was a completely different tempura from 10 years ago. Perhaps the son, who had left the soba world for a while, has returned and improved the tempura at the restaurant? About 11:30, the father entered the kitchen in his white chef's coat. His upright posture and the way the coat fit him perfectly exuded a dignified air that belied his age. He may not be making soba noodles anymore. May both of your parents stay healthy for a long time. Hanaban is truly the best soba restaurant, and I wish them continued success.

I went to this soba restaurant because the one I was planning to go to was closed on Saturdays. I had the Duck Soba Set for 1800 yen with a large size for an additional 300 yen. The duck was juicy and flavorful, cooked to perfection. The soba noodles were also delicious with a nice thickness. This restaurant definitely stands out among others in the area. However, it is quite expensive. I opted for the large size but once the bill went over 2000 yen, it's not something I can afford to do often. Thank you for the meal!

I had a meeting around this area and checked the time, it was 11 o'clock! I thought it wouldn't be crowded yet, so I decided to visit the restaurant. There was only one customer before me, lucky me! I ordered the mixed spring vegetable tempura soba. Soba is always delicious, right? The tempura was also delicious, so I recommend it. The spring vegetables included butterbur sprouts, rapeseed blossoms, bracken, snap peas, wild garlic, and taro sprouts. It really made me feel like spring. I especially enjoyed dipping the butterbur sprouts in the soba broth, the bitterness and spring aroma were delightful. By the way, the soba broth here is amazing!

This was my second visit. I was drawn by the warm soba broth my friend had last time, so this time I tried the warm shrimp tempura soba. The tempura was served separately, and the broth was still delicious!! When it comes to soba, people often talk about the taste of cold soba, but here, warm soba is also amazing!

Located near Nijo Market, this soba restaurant has a nice atmosphere. It looks like a regular house from the outside. I ordered the sweet shrimp tempura soba. The thin noodles had a refreshing buckwheat flavor. As a man in my 20s, I wish the portion was a bit larger. It was really delicious. Thank you for the meal!

It was my first visit. When I went to the famous restaurant Kohashi, there was a long line and I couldn't get in right away. The interior of the restaurant is a wonderful space where you can see the garden. I had cold soba noodles, and the lily root tempura was incredibly delicious. I also tried a bit of the warm soba noodles that my companion was eating, and the broth was surprisingly tasty. The warm soba noodles were also excellent!

Soba Review for the Coming and Going of 2022 (Part 5): Soba is a living thing that I look forward to every year, especially during the new soba season. Here at Kohashi, the way they bring out the charm of new soba is amazing. I will never forget the autumn of 2019 when I was moved to tears by the light green and richly flavored new soba. So, when I visited in late October this year with excitement, I was surprised by the dull and dry Masui new soba. The hostess told me, "We will switch to the Peony soba from Seikiri in early November." I'm sure there must be a reason for this change. Peony soba at Kohashi... As someone who already loves peonies, I am looking forward to it. Let's go find out the reason for this change! In December, after enjoying soba at Harunosuke, I eagerly drove over. - Seiro (Peony New Soba from Seikiri, 2022): 900 yen The color is more vibrant compared to the last soba. When I bring it close to my nose, there is a decent aroma. When I pick it up with chopsticks, the unique moist and smooth texture of Kohashi's soba is evident. When I lightly chew, there is a gentle lingering taste and aroma typical of peony, but it is somewhat weak, and the refreshing feeling of new soba is almost nonexistent. Personally, I didn't find it very appealing. The soba itself has not changed, so I wonder if the approach or direction of the craftsman Kohashi-san has changed, or if the grains and flour this year were not as good as usual... Conclusion... Soba is a living thing. There are subtle changes in the year, season, and even day. Those who enjoy soba should embrace these changes and form opinions. Next year, "Perhaps the scent of grass seeds is still lingering in the new soba"... Until the familiar colored paper is displayed, I will look forward to the maturation of the peony soba. I still have high hopes. [Shooting Star Soba Trivia] Soba changes by the second. Especially, 100% soba without any added flour accelerates this change. Take photos quickly and eat the soba as soon as possible to feel its charm. However, enjoy at your own pace without rushing. There are no rules on how to eat soba.

I've been wanting to try this place for a while, but either it was closed on my day off or too crowded to get in. Today, I was worried about finding a parking spot, but surprisingly I only had to wait about 15 minutes to get a table. I ordered the seiro soba, which was delicious with a strong flavor and aroma of buckwheat. The dipping sauce was not too strong, allowing the soba to shine. The soba-yu (hot water used to cook the soba) was thick and flavorful. Next, I tried the kake soba, which had a great balance of flavors between the soba and the dipping sauce. The sweet shrimp tempura was a satisfying addition. I enjoyed the meal and being called by name made the experience even better. I will definitely be back soon.

This restaurant is considered one of the best soba shops in Hokkaido, known for its expertise in bringing out the charm and presentation of new soba. I was impressed by the new soba two years ago, and last year's offering was also remarkable, so I am looking forward to visiting again this season. This year's new soba does not have the light green presentation. When you bring it close to your nose, you can sense the aroma, but not the freshness. The smooth texture, light chewiness, and well-connected quality are all characteristics of "Kohashi" soba. However, the lingering flavor and sweetness that I usually feel in new soba is somewhat flat this year, almost like a lack of richness. It was a bit disappointing given my high expectations. This time, they used Kitawase soba from Mashu, but I heard they will switch to Bonten variety from Kiyosato in early November. I am looking forward to the chemistry between Kohashi and Bonten variety while concluding this review.

I was taken to the restaurant by a friend. It is a hidden gem nestled in a residential area. Even after peak hours, there were still a few groups waiting in line. I ordered the anago tempura soba, which was delicious with a large piece of anago tempura and hand-made soba noodles. I was very satisfied.

In the summer, soba is the best choice! I ended up being the last customer of the day, arriving at around 2 o'clock. There were two groups of customers waiting when I got there. While waiting, I decided on my order - I chose the summer vegetable soba with two shrimp tempura toppings! The summer vegetables were varied and had different textures, but the balance was good. The soba noodles were chewy, and the vegetables had just the right amount of sweetness. It was delicious and satisfying!

This is said to be the only Michelin-starred soba restaurant in Sapporo. Everyone around me praised it as delicious, so I may be too picky or ignorant. The soba was cut into small pieces and I couldn't grab it all to eat. Is this how it's supposed to be? The tempura also had a slightly soggy texture that bothered me. The atmosphere, including the garden, was nice. The service was not bad. Thank you for the meal.

I visited this restaurant recommended by an acquaintance because I wanted to eat soba after a long time. The interior was elegant and had floor heating, so it was warm even in winter. The hospitality was excellent, and the place was so popular that reservations were necessary. I ordered the warm sweet shrimp tempura soba, which came with two tempura pieces and had a rich broth that complemented the soba well. It's a place where you can enjoy both the soba and the atmosphere. The complimentary soba flour sablé at the end added to the overall hospitality. I would love to visit this place again. Thank you for the wonderful meal!

Sapporo has many delicious soba restaurants, but my favorite is Handmade Soba Kohashi⭐️⭐️⭐️⭐️. The soba is delicious, and the atmosphere of the restaurant is great. This time, I didn't hesitate to order the duck soba and Yurine tempura. The tempura that comes out first is so tasty! It makes me want to have a drink at lunchtime (laughs). The thick duck meat is also good. I'll definitely come back again! \(//∇//)\

"Handmade soba Kohashi" (Cold soba) Duck seiro ¥1,700 Juwari soba Tucked away in a residential area, "Handmade soba Kohashi" is a quaint soba restaurant. At first glance, it looked like an ordinary house. The interior seemed like they renovated the first floor of a home, as you had to take off your shoes before entering. Be careful in the winter, especially women with their shoes on! The decor was very stylish and the atmosphere was lovely. I ordered my favorite duck seiro soba, which had a hint of yuzu and was delicious. I forgot to take a photo, but they also served soba boro which was crispy and tasty! My friend had soba with lily root tempura, and apparently the tempura ingredient changes with the seasons, so you can enjoy different flavors throughout the year. Thank you for the meal. [Address] 1-2 Kita10jo Nishi, Chuo-ku, Sapporo [Hours] (Tue-Fri) 11:30-14:30, 17:30-19:30; (Sat, Sun, holidays) 11:00-15:00 [Tel] 011-621-8482 [Parking] 3 spaces in front of the store, 3 spaces across from the store [Closed] Mondays, 2nd and 4th Tuesdays of the month