This time I explored "Kobudaira"さん! I've passed by the shop when I lived in Shiraoi, but this is my first time actually using it. From Sapporo, the area around Nishikawa is quite far in Tomakomai, so I want to visit early! Even though "Tabana" and "Manchi Kitchen" are even closer to Shiraoi... The opening time changed from 11:00 to 11:30, but the way it's written is a bit unclear, isn't it? Judging by the door's appearance, I think they are open from 11:30 to 23:00. It's great that they are open until late, but it seems a bit suspicious with the elderly couple running it, haha. There were 3 groups of customers when I arrived, and about 3 more groups came later. A variety show was on TV! The view by the sea is nice. I immediately ordered the "Sichuan-style Miso Ramen (¥1000)". It seems you can adjust the spiciness, but you can only decrease it, increasing it is not allowed. If you want more spiciness, you can use condiments! The soup of the completed ramen looks orange-ish. The bowl is large, and the stir-fried bean sprouts create a small mountain, very voluminous! Excluding the noodles, the toppings are green onions, half a boiled egg, chashu, menma, and seaweed, a total of 5 items! Despite being Sichuan-style, the numbing spiciness is not very strong, and it felt mild due to the sweetness of miso. Comparing it, the super spicy miso ramen at Tabana was spicier! The sesame floating adds a fragrant touch! The secret to the light aftertaste is ginger? The spiciness is not as intense as imagined, and there is also a salty taste, but the complex flavor is delicious! The bean sprouts are not simmered so the seasoning is light, but the crunchy texture from being stir-fried plays a role! The ramen is piping hot, but this aspect is also good! The chashu has a slight hint of odor but is very tender! The noodles are slightly firm, cooked in hot water, for a spicy soup like this, a chewier type of noodle might be better, but since this one also has a light flavor, it doesn't necessarily have to match! The cat that was lounging outside before entering the shop was still sitting next to the shop on the way out, haha. Maybe it got some food from the shop, or maybe it always hangs around there, who knows! Next time, I might try the salt or soy sauce flavor! Thank you for the meal.

I used to go to this ramen shop a lot 7 years ago! The staff looked healthy and that made me happy! I never thought I would be able to eat it again!! The Szechuan-style spicy miso ramen is still as spicy and delicious as ever! I found it a bit tough to finish a whole bowl by myself as I've gotten older... If I have the chance to come to Tomakomai again, I would love to come back and eat here!

Sichuan-style Miso Ramen 900 yen It's been a while since the weather got hot. So, I felt like having a spicy ramen and decided to come here after a long time. I was the first customer of the day. Of course, I ordered the Sichuan-style miso ramen. "Sichuan-style, spicy please." "Okay, Sichuan style." After that, the staff continued with their work without making the ramen right away. Hey, come on, lady, please take the customer's order first. Finally, when she started making the ramen, she asked, "Was the order for Sichuan style?" But I'm the only customer here. You don't need to confirm. There was a loud sizzling sound coming from the kitchen. And when the ramen was served, it had a burnt and oily smell with a lot of bean sprouts. Were there always this many bean sprouts before? Towards the end, I started to get bored. Although I had various thoughts and feelings, I achieved my goal of eating spicy ramen, so I'm satisfied. I realized it had been two years since my last visit. The visit before that was also two years ago. Well then, see you again in two years! And that's it for now...

This is my 5th visit to this restaurant, after a year. This time, I arrived on a Sunday around 1:30 pm and there was no wait. I sat at a table and ordered the Sichuan-style miso ramen. You can adjust the spiciness level if you want, but I prefer the spiciest ramen they offer. It was served in less than 10 minutes. The noodles came with half a boiled egg, pork belly chashu, seaweed, bamboo shoots, bean sprouts sautéed in lard, green onions, and sesame seeds on top. The bright red soup is probably tonkotsu-based. Depending on the day, it can be very porky. The high salt content is due to the generous amount of doubanjiang. The spiciness is not overwhelming, but I would say it's at a level where you'll start sweating. The noodles were medium-thin and cooked al dente, which I liked. The crunchy bean sprouts were really tasty. The boiled egg and bamboo shoots were average. The chashu had a bold flavor. I've been feeling tired for the past 2 years, so I found the bold flavors of the ramen even more delicious than before. I will definitely come back next year. Thank you for the meal.

I haven't been here in 10 years - I need to confirm if it's still here! Feeling a bit excited! No need to force myself to eat spicy food, I ordered salt ramen. Stir-fried bean sprouts♪ Spicy♪ It's just like the old days, so I feel relieved. The three regular customers at the next table are eating Sichuan-style miso ramen and coughing. It's just like the old days, so I feel relieved. The bean sprouts and soup are overflowing, but it's delicious when it's piping hot. I hope this restaurant will continue to be around forever! Salt ramen for 700 yen. Thank you for the meal! (^^)v

Sichuan-style ramen is the best! My family often goes there! It's recommended when you want to eat spicy ramen! I'm worried about the elderly owner closing the shop. I hope they keep running for a long time.

Finally, today marks the end of last year's reviews. Looking back at last year, there were a lot of training sessions, which meant a lot of dining out. I need to be more mindful of not doing it too much this year. At the end of last month, I visited "Ramen Nokobedaira" in Tomakomai City as a final ramen meal of the year. This was my second visit in a few years, but it's the first time I'm introducing this restaurant on the blog. This place is known for its delicious "Sichuan-style miso ramen." I ordered the Sichuan-style miso ramen for 800 yen. It had plenty of stir-fried bean sprouts and just the right amount of spiciness. It's customizable in terms of spiciness, which is great. Spicy ramen is perfect for warming up in this cold weather. Itadakimasu!

I visited this restaurant in Tomakomai, passing by in a car. It was my first visit. It is a ramen shop in a house, with a few customers when we entered. We were seated and looked at the menu. The Sichuan-style miso ramen was recommended. So, I decided to try the recommended Sichuan-style miso ramen. Since it seemed to be spicy, I asked for it to be less spicy when ordering. They said they could adjust the spiciness. After about 10 minutes of waiting, a bright red, seemingly spicy ramen was served on the table! I took a sip of the soup. It was spicy! Even though they reduced the spiciness... However, I gradually got used to it and it became addictive. In the end, I almost finished it all. It might be good for those who like spicy food.

I visited this place about ten years ago. It had been a while, so I decided to visit alone this time. I couldn't remember what the ramen was like back then. I had visited with a colleague before, and the spicy ramen was known to be delicious, but I'm not a fan of spicy food, so I hesitated. However, being young at the time, I went for it! I remember struggling to eat the spicy ramen, although I can't recall the exact flavor. To avoid that experience this time, I simply ordered the "shoyu ramen." While waiting for my ramen, the elderly lady in the kitchen kept talking and talking non-stop. She had been talking right up until I entered the shop, and the conversation only paused when she greeted me with "irasshaimase" (welcome). The only other customer who came in also received the same greeting, followed by more chatter. It seemed like the talkative staff member in a picture-perfect scene. I believe there was supposed to be a shop owner, but perhaps they had retired due to old age? As I pondered various thoughts, another customer walked in. Once again, the voice of "irasshaimase" rang out, followed by more talking. "How important can this conversation be?" I thought. Now, onto the food! "Huh? Why sesame seeds? I don't dislike sesame seeds, but..." "The sesame seeds are... unnecessary! They get stuck in the throat..." "The soup is salty, and the chashu is also salty." "The chashu is tender with excellent texture, but the flavor is lacking!" "The bean sprouts... too many!" "So many bean sprouts!" "I didn't order bean sprout ramen!" "What a disappointment..." (Atsuhiko Kaito) The ramen shops in Tomakomai, whether it's this one or that one, seem to transport you back in time to the ramen that was popular 20 to 25 years ago. It's not a good thing; the taste hasn't evolved at all. There's a difference between a ramen shop that continues to pursue delicious flavors and preserve traditional tastes stubbornly and a ramen shop that continues to make ramen that was briefly popular in the past, thinking customers will still accept it today. I believe it's different to keep making ramen that no longer fits the current times.

April 16, 2014 (Wednesday) Salt in Kobu Flat 2018-08-16 04:19:58 NEW! Theme: Ramen Thinking back, I wonder if this was the first time I ate something other than spicy ramen at this restaurant? It's not my preferred low hydration noodles, but maybe because I've been eating it since I was young, I don't have any resistance. It's one of the few places that I like.

On March 30, 2014, I went to Kobudaira in Tomakomai for some Sichuan-style miso ramen with medium spiciness. It seems like many ramen shops come and go, but I was delighted to find that the shop I first tried when I was twenty is still around. The spiciness hasn't changed, and I couldn't finish the broth this time either. This ramen is a good gauge of youth and health.

On this day, I ordered the mildly spicy ramen. I like spicy food but it makes me sweat a lot due to my metabolism. Fortunately, the noodles at this restaurant are to my liking, they are close to low hydration noodles. I have been coming to this restaurant since I was around 20 years old, and I am glad to see that it is still doing well. I am not like Pavlov's dog, but just looking at the image makes me sweat (laughs).

More than 10 years ago, a local business owner asked me if I liked spicy ramen and introduced me to "Kobuhei" in Nishikioka, Tomakomai City. Although my memory is faint from so long ago, I remember the intense spiciness of the ramen. This time, on our way to Noboribetsu Karurusu Onsen, my wife and I decided to revisit the restaurant for lunch, as we both enjoy spicy ramen. As we entered the restaurant, we saw male customers wiping sweat with hand towels while eating ramen in the raised seating area. It reminded me of the same scene from over 10 years ago when the business owner was in a similar situation. However, since my stomach was feeling off, I ordered the salt ramen while my wife ordered the Szechuan-style miso ramen, opting for the spiciest level. Looking around the restaurant, I noticed a signed photo of Rakuten Eagles pitcher Masahiro Tanaka on the wall. My salt ramen arrived first, featuring curly noodles from Sapporo Nishiyama Seimen in a milky chicken broth with crispy bean sprouts fried in lard. The sesame seeds added a nice fragrance, and the broth was light yet flavorful, making it enjoyable till the last bite. When my wife's Szechuan-style miso ramen arrived, it came in a black bowl with bright red soup, looking incredibly spicy. As my wife began eating, she commented that while it was spicy, it was also salty. I tried a spoonful and agreed with her assessment, noting that the high salt content might be due to the addition of commercially available doubanjiang. Perhaps a balance of sweetness from vegetables could have improved the overall flavor. PS: Despite the spiciness, my wife managed to finish her ramen with just a folding fan.

On July 27, 2013 (Saturday) around 1 PM, I visited a restaurant for the first time in nearly 30 years. It was known for its spicy ramen. The noodles were not my favorite low hydration type, but they were not bad either. The broth was spicy but not overly sour, and the heat of the soup was addictive. As always, I started by eating the noodles first before savoring the broth, sticking to my personal style of enjoying ramen.

Today's blog is about a ramen showdown at Kobudaira, located along Route 36 in the western part of Tomakomai. Upon hearing rumors of a "spicy and delicious ramen in Tomakomai," I decided to go try it out. I have visited this place twice before. The first time, I tried the Szechuan-style miso ramen, and the second time, I tried the regular miso ramen because I wanted to taste the normal miso ramen as well. The atmosphere inside the restaurant is hard to describe. It seems like you have to get your own water. The menu is very simple, offering four types of ramen: Szechuan-style miso ramen, miso, salt, and shoyu, along with rice and small rice options. The prices are reasonable, with the Szechuan-style ramen priced at 680 yen, miso at 650 yen, and shoyu/salt at 600 yen. You can also opt for a large size for an additional 120 yen, and extra bean sprouts for an additional 100 yen. The Szechuan-style ramen comes in three levels of spiciness – Szechuan, medium spicy, and slightly spicy. However, if you don't specify, they will serve you the Szechuan spiciness. The Szechuan-style miso ramen is on the left, and the regular miso ramen is on the right. Both have plenty of bean sprouts for a satisfying meal. The Szechuan-style ramen packs a punch with its spiciness. It is undeniably tasty, but if someone were to say it's just spicy without any other flavors, it would make sense. The regular miso ramen, on the other hand, has a base of white miso, making it light and easy to enjoy. However, if I were to offer a critique, both ramen are delicious, but the Szechuan-style ramen is simply spicy without much else, and the regular miso ramen lacks that punch. That's why I decided to try the normal miso ramen on my second visit, after having doubts about the Szechuan-style ramen being just spicy. In reality, the normal miso ramen is probably more suitable for those who need to watch their salt intake like me. The noodles are from Nishiyama Seimen, but I didn't feel much chewiness or firmness in them, and the collaboration between the noodles and soup felt somewhat lacking. Ramen preferences vary from person to person, so for those who might visit Kobudaira, I recommend trying the Szechuan-style miso ramen and sharing your thoughts. It might become addictive for those who love spicy food.

Since I was a child, I have been taken there by my parents, so there may be some bias. I tried regular soy sauce once, but I didn't have any particular thoughts about it. Just normal. I always eat Sichuan-style miso ramen. The miso ramen is already salty enough, but probably because there is plenty of doubanjiang. It's spicy, flavorful, and salty. The saltiness of the doubanjiang is added. Therefore, for those who seek delicate flavors, it will be criticized. Personally, the biggest charm of this ramen shop for me is the bean sprouts. They fry a large amount of bean sprouts in hot oil all at once. It's fragrant. And that fragrance seems to harmonize perfectly with the spicy ramen. I'm sorry, but, you know, I just love this combination! Honestly, it's so spicy! The bean sprouts are delicious! That's the feeling. An elderly couple and an aunt run the place. It's not overflowing with cleanliness. But sometimes I just crave it.

2010/4 Revisited***************This time, I tried the salt ramen. It wasn't as impactful as the soy sauce ramen, but the crispiness of the bean sprouts was impressive. It goes well with both soy sauce and salt. Despite being crowded, the efficiency of the staff allowed me to eat without much waiting. 2010/3 Revisited I ordered the soy sauce ramen for 580 yen that I had been curious about. The soup is delicious! The crispy bean sprouts, which are always a highlight, go well with the soy sauce ramen! The bean sprouts are crispy and flavorful, and I think they taste better than the bean sprouts in other ramen places. They complement the ginger-flavored soy sauce ramen well.---------------------------------Kobudaira, known for its Sichuan-style miso, was located across the street before relocating. Despite being on the outskirts of Tomakomai, Kobudaira's spiciness and flavor make it a place you can't help but visit! It's not just spicy, it's deliciously spicy! It's also delicious to soak the rice in the soup. The miso is light with a spicy kick, and as mentioned in other reviews, the way they cook the bean sprouts is excellent! The crispy and fragrant bean sprouts have a presence even in the spicy miso. The ramen comes with pork belly chashu and boiled egg, all of which are well-balanced and don't overpower each other. And the prices are very reasonable: Sichuan-style miso for 680 yen, miso for 650 yen, soy sauce for 580 yen, and salt for 560 yen, all staying in the 500 yen range. Next time, I'll come back to try the soy sauce ramen.

It is a ramen shop on the left side when heading towards Muroran. I always order the Szechuan ramen, which is spicy and delicious. Sometimes they include a boiled egg, sometimes they don't. I'm not sure what the criteria are for that. When they include the egg, I like to mix the spicy soup with the yolk to balance out the spiciness and enjoy it.

I visited "Kobudaira" - a shop located on the outskirts of Kinoka, Tomakomai City, along National Route 36. The parking lot is of decent size. Upon entering the shop, there was a somewhat plain atmosphere... There was one family as the previous customers. I personally like quiet, old-fashioned shops, but some people might find the atmosphere a bit dull (lol). I looked at the menu posted on the wall and ordered the "Miso Ramen" for 650 yen and "Rice" for 120 yen. While waiting, I glanced at the introduction of a certain professional fighter from Tomakomai City and the information about their support group on the wall... (I wonder if they are relatives or something?) The "Miso Ramen" that arrived had a traditional appearance, with plenty of bean sprouts and a half-boiled boiled egg (not soft-boiled) as an accent. When I tried the noodles... they were medium-thick noodles with a loose wave, not particularly distinctive but quite delicious. The soup had a salty miso flavor, but it was also quite tasty. Other reviewers praised the bean sprouts, and indeed, the crispy stir-fried bean sprouts with oil were delicious. This seems to be the shop's biggest strength. As for the "Rice," I was disappointed by the sticky texture that I dislike (´Д｀). The rice itself didn't seem particularly delicious to me. It may not be a universally appealing shop, but it could be a good place for those in the know to secretly enjoy. Thank you for the meal~