In October 2017, I visited the hidden gem "Soba Kaiseki Ogasawara" in Otaru for the first time in three years. I couldn't forget the mushroom soba I had last time, so when this time of year rolls around, my taste buds start to tingle. However, since this place specializes in kaiseki cuisine, I was hesitant to call and ask, but to my surprise, they were offering a soba tasting experience in October only! I found out that reservations needed to be made at least three days in advance, and they only accepted bookings for groups of two or more, so my whole family went to visit. We tried the following soba tasting sets: - Zaru soba tasting (Masyu vs. Saroma) - Zaru soba and mushroom soba tasting (Masyu vs. Otaru natural mushrooms) The side dishes included butterbur sprouts, butterbur, and bracken fern for adults, and vegetable pickles for children. However, since the children didn't eat the pickles, the adults ended up finishing them. Both the zaru soba were made with fresh soba, with Masyu soba having a mild and elegant aroma and flavor. On the other hand, Saroma soba had a good aroma and seemed to surpass Masyu in taste. It seems that this year, Saroma soba takes the lead! However, Masyu soba can also vary in taste depending on the field (producer), so it's not a definitive judgment. As for the dipping sauce, the owner admires the soba-making master T, so he also adds wine vinegar to the sauce. However, this time, the dashi (broth) flavor seems to be quite strong. While I thought it was "unique," my wife couldn't stand it and said it was "fishy." The sauce here might be a matter of personal preference! The mushroom soba mainly contains shiitake mushrooms and about seven other types, and it was delicious as always here! The sauce was not as strong as in other places, and it had a good balance of flavor without the common saltiness. The children loved it, too. Just to note, the zaru soba comes in 140g portions, and the mushroom soba comes in 120g portions, which is meant for two servings per person. Oh, and I must mention that the soba-yu (soba water) here, which is made using the water from cooking soba noodles, was exceptionally delicious. Additionally, although I didn't try it this time, the chawanmushi (savory egg custard) here is said to be excellent, with even a certain teahouse proprietress visiting frequently. Lastly, the restaurant is open all year round, but they will be closed from early December to the end of March next year. They are going on a training journey or something!

I made a reservation to visit a house with a great view on a hill in Sakura-machi, Otaru, where you can enjoy soba kaiseki cuisine. I decided to wear a kimono and visited after enjoying cherry blossom viewing. After driving up a steep slope, I found the house in a somewhat hidden residential area. The entrance was a bit hard to find, but eventually, I located the restaurant with a navy blue curtain hanging in front of a gray house next to a black building. Even though I arrived 15 minutes early for my reservation, the owner warmly welcomed me with a smile. It felt like visiting a regular home, and I was led to the living room with a large window offering a view of the sea in Otaru. The neighboring room had a traditional Japanese tatami mat seating area. The owner mentioned that they originally wanted to have the main dining area on the second floor for accommodation purposes, but they were unable to obtain permission. I opted for the 3000 yen lunch course, which included seasonal mountain vegetable dishes, simmered herring, chawanmushi made with eggs from Takinoshita Farm, and delicious soba noodles. The meal was accompanied by hot soba dipping sauce. For dessert, I enjoyed gelato made from "Natsumi" oranges from Ehime, which was not too sweet and very tasty. The portion size was just right for women, and I had a delightful dining experience. I look forward to visiting again to try their seasonal menus and enjoy conversations with the owner.

On the night of October 30, 2014, I visited this restaurant because I wanted to try the limited-time mushroom soba. I also requested autumn shako (male shrimp) and abalone sashimi in advance, and left the rest to the chef. The shako and abalone were from Otaru, with the shako being large and rich in flavor, and the abalone being small but reasonably priced for this season. The quality of the ingredients was evident, with even the liver of the abalone being delicious. The fish cake was an award-winning product from a local producer, and the smoked herring was subtly flavored and went well with sake. The children enjoyed the roast beef, and the mushroom soba had a strong mushroom flavor that was slightly thick. The soba noodles had been adjusted to a good thickness (about 1.2mm) since the last visit, and were very tasty. Overall, I would give this mushroom soba a rating of four stars for its delicious taste. It seems that from November onwards, only kaiseki or mini-kaiseki courses will be available, so advance reservations are necessary. With each visit, the soba seems to be getting better, and I look forward to visiting "Ogasawara" again in the future. (Note: The review also includes additional visits and feedback on the soba quality and ingredients used.)

Located in a narrow and steep road facing the city, with parking space for 2 cars in the vacant lot at the northern end of the adjacent road. An area to avoid during winter and at night. I tried the Mini Kaiseki course (¥3,000) out of the 5 courses available. 1. Appetizer: Steamed sea urchin, grilled fiddlehead fern, smoked octopus, and 5 other items. All of them were exquisite. 2. Simmered dish: Sweetened herring. Large portion and very flavorful. 3. Soup: Steamed egg custard with ginkgo nuts, shiitake mushrooms, and shrimp. Rich broth with a flavorful taste. 4. Soba: Brand unknown, made from 80% buckwheat from Saroma. The soba had a fragrant and sweet flavor, and the dipping sauce was a thick Edo-style full-bodied broth. The noodles were not too firm, with no flaws. 5. Dessert: Vanilla ice cream and apple sherbet. Quite tasty. 6. Special mention: 5 carefully selected types of sake and wine. The view was fantastic and the service was impeccable. Highly recommended.