restaurant cover
山内製麺所
Yamauchiseimenjo
3.10
Shiroishi-ku Sapporo
Soba
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Opening hours: 8:00~14:00
Rest time: Saturdays, Sundays, and holidays Business hours and holidays are subject to change, so please check with the store before visiting.
北海道札幌市白石区南郷通8-北1-12 プレイタウンサンホーム4 1F
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Details
Payment Method
No credit cards Electronic money is not accepted
Number of Seats
6 seats (Counter only)
Private Dining Rooms
None
Parking
None
Comments
5
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満腹六郎
3.70
Located in Minami-Sato 7-chome, Higashi-Nishi Line Minami-Sato 7-chome Station is a 2-3 minute walk away. Despite being near the subway with a lot of foot traffic, this restaurant is a counter-seat only establishment that borrows the unused morning hours of an izakaya. What sets it apart is its opening hours from 8am, which is rare for a soba restaurant. The shop is small but cozy, and the menu offers a variety of soba options including kake, mori, zaru, duck nanban, and duck seiro. The reviewer ordered the duck seiro with extra noodles. The soba noodles were delicious with a great texture and chewiness, while the duck broth had a strong soy sauce flavor with a hint of sweetness and a decent amount of umami. The reviewer found it to be a good value for the price and better than other soba chains in the same price range. Overall, they enjoyed the meal and would recommend it to others.
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ぴーたんぴーたん
3.70
I happened to come across this shop by chance. They are open from 8:00 to 14:00 and do not have a parking lot. They use 100% Hokkaido buckwheat flour. I ordered the Mori Soba. The soba noodles are thin and have a firm texture. They are washed and drained well. Towards the end, it was a bit difficult to eat as the noodles were short. The broth has a strong umami flavor without being too sweet. The soba water is served in a small cup and has a light taste. I would like to try the Duck Nanban next time. (May 2023)
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☆流れ星
3.10
It has been a while since my visit, but this restaurant proudly advertises as "50% soba". This refers to the percentage of buckwheat flour used in the soba noodles. Currently, there are various interpretations by certification organizations, but as long as the soba noodles contain over 30% buckwheat flour, they can be called soba with pride. The other ingredient used is usually wheat flour as a binder, which serves various purposes and is not necessarily bad. However, personally, I feel that for a better soba experience and flavor, it would be preferable to have at least 70% buckwheat flour. The intention behind promoting 50% soba is unclear, but the restaurant primarily focuses on soba and also serves as an izakaya where you can enjoy a drink at night, with the owner handling everything alone behind the counter. - Kakesoba (Soba noodles in broth) for 500 yen: The broth has an overpowering sourness that is too strong. This is a type of flavor that I have never experienced before, and having a strong broth doesn't necessarily make it good. The key is to have a balanced flavor. The soba noodles are smooth without the common rough texture, and when eaten with the hot broth, it can be considered decent. The price is not particularly cheap, so I am curious about the restaurant's future popularity and development.
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Zaby
3.70
On a holiday morning, I secretly left my house and took the subway to "Nango-dori 7-chome Station". Just a minute's walk towards Route 12, there is a newly opened "Yamauchi Seimenjo" and "Nomidokoro Kobato" from April 26, 2023, operating from 8:00 to 14:00. The store proudly advertises "Hokkaido soba flour 50%" on the menu, which I find refreshing. I believe that the soba flour content in town soba is sufficient. It's a different genre of food from authentic soba, so they shouldn't be compared. However, it's important to note that the rutin content in soba, which helps prevent lifestyle diseases like heart disease, arteriosclerosis, and high blood pressure, is only effective if it is above 80%. Therefore, those who eat soba for health promotion purposes should opt for soba with a flour content of 80% or higher. I arrived shortly after the opening at around 8:00. The interior of the store had about seven counter seats, and the operation was handled by two men. After being served water, I looked at the menu, which offered five options: "kake, mori, zaru, duck nanban, duck seiro" - another bold move! I wanted to try the "mori soba," but despite the cherry blossoms blooming, the morning temperature was still around 10 degrees. Thus, I ordered the "kake soba @500." The soba was served as raw soba, not boiled, and took about 6 minutes to prepare. The tray placed in front of me contained "kake soba" and green onions. The soba was thin and reminiscent of morekoshi style, with a mild firmness but uniform thickness and a generous portion of about 250g. The broth was not overpowering, with a subtle dashi flavor that may divide opinions. It had a crisp finish without pandering to sweetness, and I believe it was homemade. Rather than the taste, I admire their attitude of opening at this early hour and wish them success in expanding to the city center. I look forward to trying their cold soba next time. I'll revisit when it gets a little warmer. The izakaya at night also seems like a good place for a drink. Thank you for the meal.
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辛口トトロン
4.00
Visited Totoron based on the quick information shared by Latte, whom I follow. The restaurant is only open for lunch from 8:00 in the morning until 14:00. It is primarily an izakaya, and unfortunately, I have not been able to visit Totoron yet. They have 24 branches and also operate a noodle factory, producing not only soba but also ramen and udon. As for the menu, the kakesoba and morisoba are priced at only 500 yen, which is incredibly cost-effective. The noodles are not the typical boiled type, as they are made in-house using 50% buckwheat flour sourced from now Hokkaido, although they may change suppliers depending on the situation. The portion size is decent, using around 250g of noodles. The sauce is likely a commercially made one, but it is different from the sweet sauces available in stores. The taste here is quite enjoyable. Lastly, I had some soba-yu, a slightly translucent and luscious soba water, which was delicious when mixed with the sauce. It was my second lunch of the day, so I didn't try the recommended duck soba, but I plan to go for the duck seiro next time.
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