The restaurant known as "Ezo Soba-ya" Otaru Yabuhan was established by Noboru Ogawara in 1954 (Showa 29). In 1984 (Showa 59), Noboru Ogawara's son, Kaku Ogawara, took over as the second generation. The current location, with its elegant and traditional atmosphere, is managed by the fourth generation. The move to the current location on Shizuya Street was inspired by a conversation between the previous owner and the second generation at the renowned establishments "Yabu," "Matsuya," and "Muromachi Sunaba" in Kanda, Tokyo. Upon entering the restaurant, I was the third in line, and while waiting to be seated, the 30 minutes passed by in a blink of an eye. Time for some sake. - Iwanai-sourced Tachikamasu Kesodara Shirako: A winter delicacy known as "tachi" in Hokkaido. The firm and bouncy kamaboko with a hint of sea aroma was irresistible. Grated fresh wasabi on top added an extra kick. - Shio Uni: Soba miso and sliced herring paired perfectly with sake, showcasing Otaru's and Ezo's specialties. - Thick Rolled Egg: Made with soba dashi and seasoned with soy sauce, mirin, and concentrated sugar, this egg dish had a sweet and savory flavor with a tantalizing charred aroma. It went well with grated daikon or on its own. - Squid Tempura: Crispy and light tempura with a tender white center, a delightful treat that paired well with matcha salt. - Katsu Nuki: Thinly sliced pork loin simmered in a flavorful broth with plenty of onions, offering a simple and gentle taste. Perfect for a light meal with a cold beer. - Seiro (Homemade Flour): Made with a blend of soba flour from Rankoshi and Hokuryu, this soba had a satisfying texture and a subtle sweetness. Served with soba-yu, green onions, and a sprinkle of shichimi togarashi, it was a delightful dish to savor. As I enjoyed my meal and drinks, I found myself lost in the ambiance and excellent service provided by the young proprietress. The restaurant was bustling with a diverse clientele, and I immersed myself in the experience. The changing times and challenges of succession in the business world were evident, but the well-organized team of over 20 staff members, including the impressive head chef, ensured a smooth operation. The review ended with a note about the changing business hours due to current social circumstances and the importance of proper succession and education within the organization.

Today, I had lunch at Yabuhan, a place I've been wanting to visit for a while. I arrived about 15 minutes before the 11:00 am opening time. There were already 2 groups waiting, but it looked like I would be able to get in on the first round, so I felt relieved. While waiting in front of the store, more and more people started to arrive, and before I knew it, there were about 20 people lined up behind me. Just the thought of waiting in the blazing sun made me shudder. When 11:00 am rolled around, I entered the cool interior of the restaurant. It was a relief from the scorching heat outside. I had been looking at the menu while waiting, so as soon as I sat down, I ordered the vegetable tempura soba (using local flour). The dish arrived in about 7-8 minutes after ordering. The vegetable tempura looked really appetizing no matter where you order it. The soba noodles were slightly thinner than medium thickness. They didn't have a strong bite, but they were easy to eat. This time, the vegetable tempura stood out more than the soba. It was fried delicately and elegantly. The taste of the vegetables shone through, making it a delicious tempura. I wish the wasabi had a bit more kick to enhance the flavor even more.

This is probably my 5th time visiting this place... Every time I arrived, the timing was just off and they were either closing right in front of me or had a temporary closure. But this time, I finally got to dine in for the first time! I had the tempura soba. The soba noodles were delicious. However, I felt that the soba dipping sauce was a bit light in flavor... Sorry, maybe my taste buds were off because of the heat. The tempura had a thick batter which lacked the crispy texture I prefer... I personally like a lighter, crispier batter, so sorry about that. Overall, I was satisfied. Thank you for the meal.

On the second day, we visited Otaru for lunch. We had planned to come here last year, but due to a typhoon, we had to change our plans, so this visit marks our first time here since the COVID-19 pandemic. In Otaru, they had implemented infection control measures such as providing hypochlorous acid water for disinfection at the entrance and the staff wearing masks. There were a lot of tourists, including foreigners, returning, so there was already a long line even though we arrived before opening. We waited for about 30 minutes before we could be seated. I ordered cold soba noodles, and my friend ordered tempura soba noodles along with a bottle of beer. We both chose regular flour soba noodles. We started with the beer and some fried soba noodles as an appetizer. Since I didn't order beer, I was served hot soba tea instead. (Later, I noticed that all tables that didn't order alcohol were served fried soba noodles and hot soba tea as well). After a while, our soba noodles arrived. The soba noodles were the same as before, and the dipping sauce contained pork, onions, and scallops. The sauce was on the richer side, so dipping about one-third to half of the soba noodles in it made for a delicious combination. While eating, we were served soba tea. I enjoyed mixing it with the dipping sauce from the cold soba noodles. They seem to accept reservations for lunch, so I plan to make a reservation next time.

Visited with one other person around 6pm without a reservation. Since it was the last night of Golden Week, we were able to get in without waiting. No smoking allowed. There were ashtrays outside in the parking lot. The food was consistently delicious. The atmosphere of the restaurant was charming and the service was good. I had soba moyashi, nishin-bo-ni, and a 5-tiered dish, along with a couple of drinks. It's a cozy izakaya in Otaru. I actually liked the soba moyashi the best.

▼Ordered Items ◎Zaru Soba (Local Flour)…910 yen ◎Soba Moyashi…480 yen ◎Gassho…1000 yen, etc. I saw a certain YouTuber eating at this restaurant and the food looked really delicious, so I decided to give it a try. We arrived before the opening time, but there were already customers ahead of us! Luckily, we were able to get in without waiting too long. There were so many things I wanted to try, but we ended up ordering a lot with my companion. It might have been too much… Everything was delicious. Lately, I've been eating a lot of delicate soba dishes, but after trying the soba here, I was captivated. I definitely want to come back for more. Thank you for the meal.

Once a year treat. But I had been staying away due to the coronavirus self-restraint. Gunrai soba! Limited to February and March. Last year, on a day when I could go, there was a fierce blizzard, and the JR trains were also suspended due to the weather, so I gave up. This season is quite difficult weather-wise. I was standing by before the store opened. As soon as I sat down, I ordered the Gunrai soba. The atmosphere of the store is nice with the Hina dolls displayed at this time of year. If I lived in Otaru, I would want to have some sake with my soba. The soba was delicious, of course. The slightly sweet and slightly spicy herring was good. The popping texture of the shirasu mixed with the tororo was nice. The aroma of the sea with nori and wakame. It was good to come and eat in the midst of the snow falling. Spring is coming soon. Thank you for the meal.

I ate sesame soba a while ago and felt sad, but since then I've been in the mood for delicious herring soba. I arrived around lunchtime and found a parking space available for one car. I parked easily and headed inside the restaurant, where I saw a sign saying "Approximately 60 minutes wait" at the entrance. When I opened the door, a staff member quickly approached me and said it would be about an hour wait. I provided my name and phone number, and was told they would contact me when my turn came. (To pass the time, I got excited about the snacks at the Nagasakiya Marine Bell snack corner and seriously chose snacks, spending 300 yen each.) After waiting for about 70 minutes, my phone rang. I headed back to the restaurant, which was still bustling. Eventually, a staff member holding a sign saying "Reception closed" headed towards the entrance and lowered the curtain. It was amazing to see how busy they were. Since I had already decided on my order, I asked for the herring soba made with local flour. It cost 1,860 yen. While waiting for it to be ready, I looked at the displayed Hina dolls, admired the rice crackers, and gazed at the ceiling (feeling restless). Finally, the exciting herring soba arrived! Topped with grated yam, seaweed, and plenty of herring! The soba was delicious, and the dipping sauce was not too strong, but just right. This is what I wanted to eat! Eating soba from Yabuhan makes me feel like I've returned to Otaru. I want to go back again while they still have the herring soba. Visit in February 2023.

New Year's drinking in 2023 with friends was in Otaru. We took a small trip on a JR train before midnight while enjoying the view of the sea. Otaru, a familiar place, gave us a travel-like feeling. We started with a quick drink at a soba restaurant. We expected a 30-minute wait, as inbound tourists have returned. While chatting on a bench in the waiting area, we were called to a table with about 30% vacancy. Let's take our time and enjoy our drinks! We made a toast with classic bottled beer for the New Year. We ordered thick omelette, simmered herring, and soba miso. The omelette was a classic choice with just the right amount of sweetness. The simmered herring was cooked to perfection. Of course, we had to have some sake. We tried the local sake "Soba Shop Owner's Hidden Sake," which was very easy to drink and came in a unique flat bottle. The combination of sake and soba miso made the sake go down even smoother. Although we didn't have soba noodles, we felt a bit reluctant to leave. The payment at the traditional soba restaurant accepted any electronic money, which was fantastic. Their inbound tourism measures were top-notch. Now, let's head to the next bar and continue our night out. Cheers!

Hokkaido, Otaru City. When you exit JR Otaru Station and walk straight ahead, you will reach the sea through Chuo Street. Below, you will see Otaru Canal and Otaru Port. It's not Otaru Canal Street or Sushi Restaurant Street, but a hidden gem called "Shizuya Street" behind Nagasaki-ya. Along Shizuya Street stands "Soba Restaurant Yabuhan", a place that has overcome many challenges and built a dignified reputation. I hesitated to enter without a reservation, but the warm welcome inside melted away my worries. The building, with its stone warehouse and carefully selected ingredients, exuded a sense of history and tradition. The menu, presented like a retro novel, told the story of the restaurant's journey and dedication to local ingredients. I ordered various dishes and enjoyed the cozy atmosphere with a selection of sake. Each dish was a delight, showcasing the chef's skill and passion. The soba noodles, made from local buckwheat flour, were a highlight. The dashi broth, made with bonito flakes, soy sauce, sugar, and mirin, perfectly complemented the noodles. The experience at Soba Restaurant Yabuhan was truly memorable, a blend of tradition and innovation that left me craving for more.

I heard this place is popular and well-established so I decided to visit. Even though I went outside of peak hours, there was still a line! The menu was extensive and I had a hard time choosing, but I ended up getting the oyster soba made with local flour. It was a bit pricey but very delicious. The wasabi from Tori Geki was a great addition and I was happy to see the seasoned kelp as well!

My partner's sister and her husband visited Hokkaido for the first time and stayed in Otaru, where we live. We had dinner at a restaurant called "Yabuhan" on Shichiken Street, known for its traditional Otaru cuisine. They ordered vegetable tempura soba, while we had herring soba with a side of bean sprout soba and hot boiled egg. The sister and her husband were delighted with their meal. I also enjoyed my herring soba, with perfectly marinated herring and tender meat that soaked up the sauce beautifully. The noodles were elegantly presented, making it perfect for savoring the atmosphere. Thank you for the delicious meal.

■Soba Cuisine Senhan Located near Otaru Station, Soba Cuisine Senhan is a soba restaurant known for its Michelin Guide listing. The restaurant is housed in a renovated old warehouse, with a solid wall and door giving it a substantial feel. The interior features tatami seating, with a well-designed layout that makes good use of space, including a steep staircase leading to a lower area. ■Sea Urchin and Egg Soba Being in Otaru, I initially expected herring soba, but I couldn't resist ordering the sea urchin and egg soba. After all, it's sea urchin! The soba is made from 100% locally sourced Hokkaido buckwheat. After a short wait, the dish arrived. The bowl was filled with a generous amount of sea urchin and egg. There was a lot of sea urchin, and the egg was not just mixed with it but rather served as a topping. The fluffy egg paired perfectly with the rich and creamy sea urchin. It went well with the slightly sweet broth. After the meal, we were served soba tea. Visiting during an early lunch hour on a weekday allowed us to enjoy a leisurely meal without much wait.

When you leave the tourist spots along the Otaru Canal, the arcade street also looks quiet and deserted. You start to worry if there are any good restaurants around. Arriving before the 5 PM opening time, there is already a line of about 10 people waiting. This restaurant is the only crowded one. The staff takes down names and calls customers in order to enter. The service is polite, and it seems like the owner is managing several floor staff. The menu is like a paperback book, taking about 30 minutes to read through. It even includes a passage from "I Am a Cat" by Soseki Natsume. Before the soba noodles, we had cold tofu, grilled seaweed, kelp with fish roe, and white fish tempura - all delicious! We started with Sapporo Classic beer, then had the hidden sake of the soba shop. The soba noodles are a bit more expensive when using Hokkaido flour, but since we were in Otaru, we chose the local option. I had duck soba, and my wife had curry soba. Both were gently flavored, especially the duck which had a thick meaty texture and a rich taste from the duck broth and fat. We finished with soba ice cream, which had a unique texture with bits of buckwheat giving it a distinctive chewiness. With such high satisfaction, the total bill for two was just over 7000 yen. Great value for money!

The restaurant offers two types of noodles: regular flour and locally produced flour (from Ranou town in the Hokkaido region and Kitahiro town in the Sorachi region, both made from 100% locally produced buckwheat flour). The noodles have a natural firmness, smooth texture, and excellent flavor, thanks to the abundant sunshine and fertile land of Hokkaido, the dedication of the farmers who grow the buckwheat, and the determination of the noodle shop workers who sweat every morning to make the noodles. Please enjoy the taste of locally produced flour. The restaurant pays attention to its appearance and uses glass sake cups and small dishes. The soba noodles were delicious and had a strong texture.

I visited for the first time, and the charming building was lovely. The soba noodles were delicious, of course! I had the more traditional style soba noodles. There are two types of soba noodles to choose from. The menu is written in a book-like format, without any photos, so it's hard to imagine. The tempura was crispy and tasty! The soba broth was also delicious. It's a bit on the pricey side.

Lunch in Otaru. On this day, I decided to go for soba noodles. I went to "Soba Cuisine Saya Han." When you search for "Otaru soba," it is ranked 2nd (as of June 2022). It is conveniently located near Otaru Art Village, a popular tourist destination, so I chose this restaurant. When I arrived at the opening time, there were already several customers waiting. The atmosphere inside the restaurant was quite nice, raising my expectations. I ordered the tempura soba. The soba noodles were a choice between local flour and blended flour. I had to try the local flour here. After a short wait, the tempura soba arrived. It came with a special dipping sauce for the tempura. It was a thoughtful touch. The tempura included shrimp, mackerel, scallop, squid, panna shell, shishito pepper, and eggplant. The abundance of seafood in the tempura really captured the essence of Otaru. The tempura was crispy and not greasy, very delicious. The soba noodles were also excellent. They had a nice aroma and a good flavor when chewed. You could easily slurp them up even without dipping them in the sauce. When dipped in the sauce, the flavor of the soba noodles was enhanced by the dashi broth. The garnishes of green onion, wasabi, and grated radish were also great. To be able to enjoy such high-quality soba noodles in Otaru was a pleasant surprise. Thank you for the meal.

@Otaru City [Otaru Soba Restaurant Soba Han] Established in 1954. A long-established soba restaurant in Otaru City. First, we tried the grilled seaweed. It is a delicious side dish that is freshly grated with real wasabi and wrapped in Asakusa nori. This time, we paired it with soba tea, and it was amazing ❤️ Next, we had the Wari-ko Godan Soba. Five unique soba dishes are served in a five-tiered box. All the soba noodles are made from local flour. The broth is also exceptional. The first tier is snow crab, the second tier is grated nameko mushrooms, the third tier is kinshi tamago, the fourth tier is flying fish roe, and the fifth tier is sea urchin and grated yam. All of them are delicious ❤️ Next, let's go for a night out ✨ More to come in tomorrow's blog ✨ #OtaruSobaHan #SobaHan #WariKoGodan #GrilledSeaweed #Soba #Foodie #BClassGourmet #LocalDelicacies #Hokkaido #Asahikawa #OtaruGourmet #FoodPorn #BarHopping #Delicious #Gourmet #Lunch #OtaruLunch #Otaru #Soba

I usually write reviews about ramen, but occasionally I will post information about delicious soba and udon restaurants in Hokkaido. The 9th installment is about "Yabuhan" in Otaru. Enjoying a soba restaurant atmosphere in Otaru♪ I am usually more of a ramen person, but the more I learn about ramen, the more I am drawn to the charm of soba, which is a senior in the world of noodles. In fact, I realized that it is impossible to talk about ramen without knowing about soba, as soba is the foundation of ramen culture. Among the soba famous shops in Hokkaido, "Yabuhan" in Otaru is known for carrying on the Edo-style soba culture in Hokkaido. "Yabu soba" is considered one of the three major soba varieties in Edo period, along with "Sara" and "Sunaba", and has been synonymous with delicious soba shops since the Edo period. The name of this shop, "Yabuhan," is said to have been named with the desire to get closer to half of the bamboo. Established in 1954, it is a renowned shop with a tradition of 68 years, passed down through three generations. Today, I had work in Otaru, so I finally had the opportunity to visit. Whether it's ramen or soba, my style is to find and visit delicious restaurants in the places I visit for work, so if I didn't have work in Otaru, I wouldn't have had the chance to visit. I have tried to go several times in the past, but the timing never worked out due to it being crowded or closed. After finishing my morning work in Otaru, I arrived at the restaurant just 5 minutes before opening at 11 am. Oh, there are already customers waiting for the opening. Truly a popular shop. The shop is located in Inaho 2-chome, Otaru. It is about a 5-minute walk from JR Otaru Station towards Sapporo. It is located in a narrow alley (Shizuya Street) off National Route 5. There is a parking lot across the street with space for 9 cars. They ask you to inform them of your parking space number when you enter. The retro Japanese-style building in front of the parking lot has a charming atmosphere. The shop is located in a renovated stone warehouse that was once part of the "Shiratori family," one of the three major herring fishing families in Otaru, and also incorporates the "Gorakuen/Old Kinzaburo Kanazawa Mansion," a former Otaru shipping merchant's mansion. The shop is highly popular as a space to enjoy soba in the historical and traditional town of Otaru. By the way, the name of the narrow street where the shop is located, "Shizuya Street," is said to be derived from the nickname of the fourth Hokkaido Governor, Kunisuke Kitagaki, "Shizuya." Kitagaki, along with the famous Enomoto Takeaki from the Boshin War, believed in the development of Otaru and received a government grant for the current vacant land in front of Otaru Station. Kitagaki bought the side of the central street towards Sapporo, and Enomoto bought the side towards Yoichi, and the street named after Enomoto, "Yanagawa Street," still exists today. The streets and place names in Otaru have traces that make you feel a little bit of history, which is one of the charms of Otaru. The interior of the shop is long, with table seats lined up at the back, and a raised seating area made of stone warehouse. There is a popular sunken hearth seat in front of the warehouse door. The calming atmosphere of the stone warehouse is quite relaxing. I was seated at a table in front of the stone warehouse and looked at the table menu. It was impressive. The menu, which is like a 96-page booklet, is filled with information about the soba they offer, soba trivia, soba essays, and the history of "Yabuhan." It was very interesting to read. There are many popular items such as "Nishin Soba," "Uni Tofu Soba," and "Curry Soba," but for my first visit, I decided to go with the "Toro Soba." You can choose between two types of soba flour, "Local Flour (100% Hokkaido-produced)" and "Regular Flour (blend of Hokkaido-produced and foreign-produced)." I decided to go with the "Local Flour."

Today was a day in Otaru. I took a sightseeing boat, and other than that, I didn't do much. I checked into the hotel, took a bath, and took a nap. Then, my solo journey to Otaru izakayas began. My favorite restaurant, "Fujirin," was full, which was expected since I didn't make a reservation. I'm used to being turned down, so I went to "Soba Ryori Yabuhan" instead. The table was full, but there was an open space in the raised seating area. I started with water since I had walked there. Next, I had a beer with pickled vegetables. A typical combination for a simple drinker like me. Then, I had tempura as a side dish. Another classic at a soba restaurant. I enjoyed it with my beer. When I asked for another beer, the landlady and a young woman came over. They wanted to train her on opening a bottle of beer. I agreed gladly. Nowadays, everything comes in plastic bottles, so it was a success. Lastly, I had curry soba to finish. The rich soup coated the noodles well. It was delicious. A charming soba restaurant. Drinking at izakayas is nice, but soba restaurants are great too. I enjoyed my meal. Now, it's time to head to a snack bar. Thank you for the meal. "Soba Ryori Yabuhan" Otaru, Hokkaido Inaho 2-19-14 11:00-15:00, 17:00-20:00 L.O. 20:30 on 12/28, 12/29, 12/30 L.O. 21:00 on 12/31 Closed every Tuesday, twice a month on Wednesdays, irregularly.

I used to go to Otaru many times, but I always focused on sushi and seafood and didn't realize there was such a good restaurant. It's a soba noodle restaurant, but there were too many delicious dishes to try, and I ended up eating too much. There were plenty of dishes with herring, as well as rice dishes. The staff at the restaurant were all very kind, and it's a place I want to visit again and again.