Looking at it again, the "seiro" for 1,000 yen is perhaps the best in Hokkaido... but it is worth it. This is a renowned restaurant that serves peony soba made with 100% buckwheat flour... Currently, they only open on weekends due to the aging of the owner. The charming old folk house-style establishment evokes the Edo period, and the heartfelt call from the owner in the kitchen resonates with you. A few years ago, I tried their new soba and it was so perfectly done that it felt like "the last bite of soba". This time, I visited to compare and learn about the taste and experience of their aged peony soba. The seiro for 1,000 yen first impresses with its powerful aura from the plate! The presentation is top-notch in Hokkaido. They use peony variety from Biei to make it 100% buckwheat flour. The color display is lovely. The texture is a bit undercooked, but still acceptable. The aroma is calming yet assertive, and you can truly feel the maturity of the peony variety. The rich flavor of the broth, with a subtle soy sauce finish, perfectly matches the slightly dry taste. It's undeniably delicious. The emergence of talented chefs in their 40s is promising, but the confidence and composure shown here are overwhelming. Thank you for the wonderful experience. Soba-making is a test of physical strength, so please take care of yourself and continue to delight us. While I enjoyed the peony soba made with spring water, this moment of unwavering expertise was truly special.

East District Motomachi area. 6 minutes walk from Motomachi Station on the subway Higashitoyosato Line ◇ Business hours 11:00-15:00 ◇ Regular holiday Weekdays other than Saturday and Sunday ◇ Parking available, cash payment only Currently open only on Saturdays and Sundays, usually closing early. They plan to continue operating only on weekends in the future. On this day, since it was past 1:00 PM, I called to confirm and was told it was the last order, so I made a dash to visit with a reservation for two people. The restaurant has counter seats and table seats, with the owner welcoming guests with a spirited and pleasant greeting. The wife and another woman handle the operations. Some may find the pricing to be on the high side, but once you taste the food, it's worth it. We ordered ◆ Zaru Soba (1000 yen) at the wife's request, and I also had it. The varying lengths of the noodles made me realize it was soba for this season, and as I ate, I thought, "Oh, the edges of this soba are really something!" The thin noodles had a good texture and satisfying bite. I have visited many times, and the soba during this season is surprisingly wonderful, almost moving, but just as I was feeling that way, my wife scolded me to hurry up and finish (laughs). The soup with a strong dashi flavor and the balanced dipping sauce were excellent. I also enjoyed the soba-yu (hot soba water) thoroughly, feeling like all my fatigue had disappeared. ◆ Hiyashi Tanuki Soba (1155 yen) The dashi-flavored omelette was a nice touch (^ ^) Even with the addition of tanuki (tempura bits), it didn't feel greasy and was deliciously elegant until the last bite! 【Overall】 I want to visit this restaurant again for the delicious soba and the owner's cheerful greeting. It was delicious! Thank you for the meal!

2023.08.19 (Sat) 11:40 First visit with my wife. We knew about this place but had never been before. We both agreed to have some quick soba. The atmosphere of the restaurant gives off a strong feeling of being a long-established soba shop. It was crowded even at this time, with every seat taken. We were lucky to get in. I had the seiro soba (1,000 yen) and my wife had the oroshi soba (1,100 yen). It was delicious. The aroma and texture of the soba and the soba-yu (soba water) were great. This moment made us appreciate being Japanese. We enjoyed having deep, delicious soba in the hot summer. Thank you for the meal!

On Sunday, I had lunch in the Higashi district and found this soba restaurant on Tabelog with good reviews. The atmosphere was already great from the outside of the shop. The old-fashioned building with well-maintained potted plants lined up outside. Inside the shop, it looked like an old folk house. The well-maintained tables and chairs, and lovely decorations in the back with dishes and cameras displayed. The tempura dish being enjoyed by other customers looked incredibly delicious, so I had high expectations! My husband ordered the large portion of tempura soba for 2200 yen plus 300 yen, and I ordered the cold zaru soba for 1155 yen. It arrived in about 15 minutes, and the visual presentation of the tempura was fantastic. The dishes were all very lovely. Are they Imari ware? The plates and soba cups looked like high-quality items. The soba noodles were short and slightly soft. The soba broth wasn't too strong in flavor, but it paired very well with the noodles. The cold zaru soba wasn't ice-cold, which I usually prefer, but the balance of noodles and broth at this temperature felt just right. The thickly cooked egg topping was delicious. The addition of pickles was interesting. The tempura bits were slightly darker in color and had a crispy texture with a nice aroma. It seemed like they were fried in very good sesame oil. The soba, broth, toppings, tempura bits, temperature, all harmonized well, creating a gentle and well-balanced flavor in the cold zaru soba. It was a dish with high completion as a single item. The soba broth was light and refreshing. Ah, it was so delicious! My husband's tempura soba looked so delicious that I definitely want to try it next time! The menu and chopstick bags had beautiful calligraphy. The five-yen coin I received as change had a red thread tied to it, which made me feel that the shop values the connection with customers.

A nostalgic wooden house with a cozy atmosphere. Inside, the tables and chairs are all vintage wooden furniture meticulously maintained. Despite the scorching heat outside, the place doesn't seem to have air conditioning, but a fan provides enough cool air. The fan is a modern model. It's Saturday at 11:30 am. There are about 8 customers already seated and 8 more coming in. I chose a seat at the counter by the wall. I started with a beer, a bottle of Ebisu for 660 yen. I was served vinegar-soaked kelp as a snack, which was finely sliced kelp and shiitake mushrooms in a light vinegar dressing. The chopstick wrapper had "Don't push yourself too hard" written on it in brush strokes. This message really resonated with me. When asked about the timing of my order, I requested the soba to be served as soon as it's ready, after the beer. I ordered a seiro soba for 1000 yen, which came in a rectangular seiro with two mounds of soba noodles. It was probably made from Hokkaido buckwheat, as indicated on the wall. The soba was hand-cut and had a gentle, unpretentious taste. I enjoyed it with the beer, dipping it in the broth. The condiments were green onions and wasabi. The soba broth was light and refreshing. The soba-yu container was a round wooden one, while other tables had ceramic ones. The total time spent was 40 minutes, and the bill came to 1660 yen. Afterward, I went to the Hokkaido Cultural Academy for a lecture by Chizuko Ueno on "Living at Home Alone Until the End" and "Don't push yourself too hard." Keep going, without overdoing it!

Today it's raining. But I had a destination in mind, so I feel like it's a sunny day. I finally got to go to my favorite soba place that I haven't been to since the beginning of the year. This month they have soba made with locally grown ingredients from Bibihe. The noodles are firm and have a satisfying chew, with a delightful fragrance. The slightly sweet and spicy dipping sauce pairs perfectly with the soba. It truly reminded me of how delicious their soba is. The price for a serving of soba in a steamer is 1000 yen. Lately, they are only open on weekends from 10:30 onwards. If you're feeling down because of the rain, I highly recommend hurrying over to try it out. Just looking at the chopstick wrapper will make you feel happy. Thank you for another wonderful meal at my favorite restaurant today.

I was able to enter the store just before closing time, and afterwards the curtain was taken down. I tried the soba noodles and they were very flavorful and delicious. It was a wonderful find to discover such a great looking restaurant with delicious soba noodles in an area that I don't usually visit. I would like to come back again to this soba restaurant.

I visited Soba Hajime by chance, a little late but still managed to become the first customer of the year. The owners and staff greeted me warmly with a "Happy New Year!" The soba here is dense and hand-made, with a beautiful texture and a balanced, slightly spicy broth. The tempura was also delicious. At the end, I received a special gift, an "otoshidama," as a token of good luck. It was a heartwarming experience, filled with old-fashioned charm and a sense of community. Wishing everyone many more happy encounters at Soba Hajime.

The hand-made soba at this shop is made entirely by hand, from kneading to cutting, without relying on any machines. They are limited to 80 servings per day, so they will close once they are sold out. I finally made it to this shop that I really wanted to visit. A few days ago, they were closed unexpectedly, but that's part of the charm of visiting soba shops. I carefully read the sign mentioned above and headed towards the entrance. Today, they were open for business. I enjoyed the soba, paid the bill, expressed my gratitude, and left the shop. - The appearance, atmosphere inside the shop - The shop owner's enthusiasm and the kind smile of his wife - Today's elusive Mashu soba - Texture, firmness, smoothness, broth, compatibility - Density of the soba - Intensity Everything was wonderful. "Heart-touching, hand-made soba."

I visited "Ikkyu" for the first time on November 13th. I arrived at 11:55 AM as a solo diner. I parked my car at a nearby Times parking lot. At the entrance, there were potted maple trees turning red. I entered through a purple noren curtain and sat at the counter seat with the kitchen on the other side of the wall. There were two groups of customers already seated. I was a bit confused between "seiro" and "zaru" on the menu, but I ordered the "hiyashita nuki" for 1,155 yen with toppings of tenkasu, sliced green onions, and daikon. The texture of the soba was good, and the flavor was balanced. The toppings added a nice crunch. The egg roll was probably homemade, but I didn't like the color. The soba was made from 100% buckwheat and had a good texture and flavor. Overall, I enjoyed the meal and even received a serving of soba-yu towards the end.

Sapporo's nearest soba restaurant to Motomachi Station is "Ikkyu." The exterior looks like a private house, but inside it is surprisingly spacious with about 20 seats. The kakesoba is 880 yen, and the seiro is 1000 yen, which may seem a bit pricey for a soba restaurant in Sapporo. However, the quality of the soba is top-notch. I ordered the tenzaru, and the tempura was definitely a side dish, but for 1000 yen in a seiro, the taste was totally worth it. It seems you can also try new soba depending on the season. The soba was incredibly delicious. I would love to come back again.

I discovered a restaurant while searching for a place to go for lunch on my day off. I had always wanted to visit this place, so I decided to give it a try. The parking lot next to the restaurant was full, indicating its popularity. I ordered the cold soba with grated yam, which I had been curious about for a while, and also added the egg omelette that caught my eye. The soba noodles were hand-cut, made from 100% buckwheat, with a great texture and flavor. The dipping sauce was refreshing with a strong umami taste. The plentiful grated yam added a creamy texture to the dish. The egg omelette was thick and fluffy, with a delicious blend of sweetness and umami flavors. Both the soba and the egg omelette were delicious, and I would love to visit again if I have the chance.

In summer, I tend to crave for refreshing dishes like soba. I went to the restaurant on Sunday just before noon and was able to enter smoothly. The tamagoyaki (rolled omelette) here looked really delicious and I was curious about it. It was actually much larger than it appeared in the pictures! The sweet dashi flavor was really strong, combining the savory dashimaki tamago and the sweet tamagoyaki that I love. I felt like I could eat it every day. The tororo (grated yam) soba for this month was made with a rare variety called Botan from Furano. I found out online that it is known as the "phantom soba" due to its difficult cultivation. The soba had a firm texture with just the right amount of moisture, making it easy to slurp. The soba broth was a bit spicy for my taste, but it paired well with the tororo. The tororo had a strong stickiness and was delicious. The soba-yu (soba water) was the type without thickening, which was a nice change. I enjoyed the delicious soba and tamagoyaki. Thank you, Wu-ta-san!

Now, for lunch on my day off. I was thinking of having ramen, but the parking lot was full and there didn't seem to be any available space, so I happened to come across a restaurant called "Isshoku-san" nearby and decided to give it a try. I ordered the extra large portion of natto soba (1320 yen + 300 yen). It arrived in about 5 minutes. The dish was beautifully garnished with natto, pickled radish, green onions, cherry tomatoes, and seaweed. I poured the broth over the noodles. Oh? The broth is actually quite delicious. The soba noodles, with their sharp edges, have a nice chewy texture and a good throat feel. I guess soba noodles made from freshly ground buckwheat have a good flavor. I hit the jackpot with this restaurant. The landlady's service was also great. Before I knew it, I had finished my meal, haha. I savored the soba-infused broth in the afternoon and left the restaurant with a satisfied stomach. It was delicious. Thank you for the meal!

I have been a fan of buckwheat noodles for a while and decided to try this shop. The kake soba was 880 yen, while the seiro/zaru was 1,000 yen, which is on the expensive side. I asked for a recommendation and ended up getting the duck tsuke soba for 1,430 yen. Today's soba flour is from Higashikagura. It seems to be stone-milled and hand-cut. The served soba looks slightly green. The portion is on the smaller side. The length varies, the noodles are well-drained, have a nice chewiness, and are easy to eat. The dipping sauce is hot, the duck meat is tender and delicious. The sauce is more concentrated than the broth. The duck fat adds a good flavor. The soba water is on the lighter side.

Located near the Motomachi area, this soba restaurant is just a stone's throw away from the Co-op Sapporo Motomachi store. I decided to have lunch here after shopping at Co-op Sapporo. It had been over 10 years since my last visit, and I was glad to be back. The building has an old-fashioned exterior like a traditional house, and inside, there are counter seats and table seats, although the space is not very large. There were about 20 types of soba on the menu, but I opted for the "Soba Sampler (1,770 yen)" which allows you to try both the cold and hot soba. I chose to start with the cold soba. The soba and dipping sauce are made from 100% natural ingredients, and you can taste the attention to detail in the way they are prepared. Both types of soba were delicious, but personally, I felt that the cold soba allowed me to fully enjoy the flavor of the soba. While the prices may be a bit high, the attentive service and delicious soba make it a great choice when you're craving a tasty soba meal.

Today, I finally visited Ichi Kyu-san as I had been wanting to for a long time. It was quite a journey to get here... I had tried to visit multiple times before, only to find it closed each time, so I experienced being a lunch refugee due to Ichi Kyu-san's closure many times. But today, I was finally able to enter!! I just wanted to enjoy the new soba, so I ordered the seiro (extra large portion). Looking at the menu, I noticed that the prices here are surprisingly high for a soba restaurant. In fact, most customers sitting at the counter were ordering alcohol and small dishes... It seems like this place is more of a drinking spot. It's a place where you can enjoy a bowl of soba as a way to end your night out. With the state of emergency lifted, I can feel that daily life is slowly returning to normal here too. The soba was served about 10 minutes after ordering. The soba looked incredibly cool! It must be delicious for sure! I immediately started eating just the soba. The aroma unique to new soba wafted through my nose. The texture of the soba was as firm as it looked, full of the hand-made feel, and very delicious. The soba broth was a bit light on salt, but with this soba, this level of broth was enough to enjoy it. If it had come with a dipping sauce for tamagotoji, it would have been perfect! I enjoyed delicious soba. Thank you very much!

I visited the renowned restaurant Ikkyu in Motomachi, as recommended by the legends of the soba world. Located just a 6-minute walk from Motomachi Station, Ikkyu is a stylish restaurant with a red curtain at the entrance. I tried both the cold and hot soba, which further heightened my excitement as a soba lover. The cold soba had a roundness, depth, and flavor profile that was truly overwhelming from the moment I savored it to the feeling in my stomach. The hot soba, on the other hand, had a gentle touch added to the soba while still delivering a strong flavor that reached the depths of my stomach. Ikkyu has been making soba without the use of machines for years, infusing each strand of soba with love and care. When the soba arrives at your table, the owner kindly says, "Thank you for waiting," as if presenting a gift of warm words filled with love and care. The one-liner on the chopstick bag also made my heart flutter. I look forward to meeting the lovely hostess with a beautiful smile next time. Thank you for the delicious meal.

I visited a renowned restaurant that I had been looking forward to. The atmosphere was cozy and traditional, with a hint of old-fashioned charm. Inside, the restaurant was small and intimate, with three young staff members who seemed like students. The menu had a decent selection at reasonable prices. The tamagoyaki (rolled omelette) arrived first, but it lacked seasoning and tasted like plain oil and eggs. The tempura was disappointing as it lacked the crispy texture you would expect. The duck soba was good, with tasty noodles. Overall, I was let down by the experience and may consider revisiting in the future. Apologies for the delayed review.

After work, I had a slightly late lunch. I was craving some soup because I had a bit of alcohol the night before. I decided to look for a good soba place in this area that I don't usually visit. I ended up at a place with only three customers since it was past 1 pm. I ordered the duck tsukemen with extra noodles for 1600 yen. The soba here is known for being enjoyable to eat. The noodles were served cold, which was a bit too cold for my liking. They were delicate and needed to be handled with care to avoid breaking. The duck broth was tasty, with nice flavor from the grilled green onions. However, the duck meat was a bit dry. Overall, the service from the owner and his wife was excellent, and I left the restaurant feeling satisfied. I would definitely visit again if I have the chance.

Located about a 5-minute walk from Motomachi Station on the Subway Toho Line, this shop welcomes you with the shop owner's wife when you enter. The atmosphere inside the shop is calm and relaxed. I ordered the large portion of tempura on top of soba, along with some soba-gaki. As I listened to the sound of tempura being fried, I waited for about 10 minutes. The soba had a fragrant and chewy texture. The dipping sauce had a strong umami flavor, but when I added grated daikon radish, the taste became softer and delicious. The tempura included shrimp, pumpkin, eggplant, shiitake mushrooms, and asparagus. They were all delicious, but the shrimp was particularly tasty with its large and bouncy texture. Finally, I enjoyed the soba-gaki. I ate it with wasabi soy sauce, and no matter how many times I eat it, the chewy texture is always delicious. Thank you for the meal.