Inside the shop: The building here was constructed by the shop owner himself over the course of several years. The finish resembling an old folk house is of professional quality. The high ceilings give off a vibe similar to the gassho-zukuri houses in Shirakawa-go. The tables and such seem to be made of single slabs, and they were quite impressive. Service: As it was Golden Week, temporary staff were handling the hall, but they didn't seem to have a full grasp of the details of the dishes, so they had to ask the kitchen staff for answers to customers' questions. The service had a homely feel, akin to a rural eatery run by a motherly figure. - Kashiwa Tsukemori (dipping soba with chicken): ¥910 The soba flour is from either Tokoro or Bihoro, and it's 100% buckwheat with a wonderful aroma and firm texture. The dipping sauce had a strong dashi flavor with just the right amount of chicken fat enhancing the taste. The chicken was tender with a refined umami taste. It was truly delicious. - Oyster Nuki (soba without oysters): Market price The taste was as elegant as ever, of a quality that wouldn't be out of place in a Japanese restaurant. The oysters used that day were from Akkeshi, with a gentle umami and relatively light flavor typical of Akkeshi oysters. They were plump and uniform in shape, making me think they must have a reliable source. Honestly, they were even better than the oysters in Akkeshi. - Oyster and Burdock Tempura: Market price This dish was served with salt, and you could also add yuzu if you prefer. The tempura was crispy, bringing out the flavor of the ingredients. Once again, the oysters were fantastic. Overall impression: The shop owner was a former civil servant who, during that time, joined a soba enthusiasts' club to learn how to make soba. After early retirement, he opened this soba shop in this area. Initially, word of mouth slowly brought in customers, but the turning point to becoming a thriving establishment was undoubtedly when they were featured in the 2017 Michelin Guide. Now, they are a renowned restaurant in Eastern Hokkaido, attracting customers from all over Japan and even overseas. I hope they continue to provide delicious soba in this unchanged style.

Every time I visit Abashiri, I always want to go there, but I have this fixed idea that it might be crowded, so I haven't been able to go recently. This time, when I called at 1:30, they said, "We've run out of soba noodles. Can you wait about 30 minutes for us to make more?" I decided to go. It was a happy time to wait leisurely while munching on tempura.

Lunch in Abashiri! I visited Soba Kiriwarm, a place I've always wanted to try. I arrived around 12 o'clock and thought there would be a wait, but I was able to enter smoothly. The atmosphere of the restaurant is great, with a traditional Japanese house style. The interior has only table seats. I decided to try the cold soba, but when I saw the menu, there was a "two kinds mori" option. It seemed limited, so I was not sure if they still had it, but they did, so I ordered that. Exciting! Although the tempura is said to be delicious, I only had the soba this time. The restaurant has Wi-Fi, so you can pass the time while waiting. It was served in about 10 minutes. It looked delicious! The soba had a strong aroma and was firm! The "two kinds" seemed to be two types, thin-cut and country-style soba. I tried the thin-cut first, then the country-style, which was even more impressive. The flavor of the soba was strong and delicious! Next, I tried the dipping sauce. The broth was rich and the flavor was smooth. It was delicious. Lastly, I had the soba water, which was the best part. It was served in a unique container. I had never seen soba water served like this before. It was delicious. I would love to drink more of it. Overall, the soba was very delicious. Next time, I will try the hot soba. Thank you for the meal!

I visited a wonderful soba restaurant located behind the school I attended almost 30 years ago. The taste and atmosphere were perfect, and the prices were reasonable. I was craving their oyster tempura, so I stopped by. Now is the perfect time for crab season, so I plan to go taste some crab soon. Thank you for the delicious meal, I will definitely visit again.

First visit! Among several lunch options in Abashiri, today we decided to try this restaurant called "Onsan". It is a building that looks like an old folk house located in nature. We took off our shoes and sat by the window. The view outside the window is a forest, so it feels very open. I had the egg and sauce over soba, while my husband had the spicy daikon radish over soba. Both were 860 yen each. There was a note saying that it might take a while, but luckily our orders were served very quickly! The soba noodles were slightly thick and had a good texture. The egg and sauce were smooth and delicious. I tried a bite of my husband's spicy daikon radish, and it was refreshing and deliciously spicy! The atmosphere of the restaurant, or rather the location surrounded by nature, gives a sense of Hokkaido, and the simple yet luxurious feel of the place is great. The bill for the two of us was around 1700 yen, so the pricing is very reasonable. I think it's a wonderful restaurant and I would love to visit again!

I visited a traditional soba restaurant in the mountains, located in the middle of Tento Mountain in Abashiri. I ordered the soba noodles and burdock tempura. The flavor and texture of the soba, the richness of the dipping sauce, and the crispy tempura were all excellent! The old folk house-like interior of the restaurant is also lovely. I recommend stopping by this great restaurant when visiting Abashiri.

I visited the restaurant on Thursday at 11:50 in the afternoon. I went up the mountain road on the left side with Lake Abashiri on my right hand side. As I approached the shop, I had to pass through a narrow gravel road where cars couldn't pass each other before reaching the shop. I parked my car in a place where it seemed like I could park on the premises. Since it was already 20 minutes past the opening time, I was prepared to wait. There were 11 customers before me and 7 after me. I wrote my name and waited, but luckily I was guided to a table for two in a few minutes. I saw Yoshida Rui enjoying the soba here on TV and wanted to visit. I was looking for the "Oyster Tempura Soba," but it was not on the menu. I remembered a similar experience at a soba restaurant in Shibetsu yesterday. In Gunma, Hokkaido programs are often broadcast late, and sometimes the information is outdated, so when I go based on that information, the shop is already gone or the menu items I was looking for are no longer available. So, I decided to order the oyster tempura as a single item (750 yen including tax) and the soba as the "Spicy Daikon Oroshi Soba (860 yen)." The soba was served first in about 10 minutes, and shortly after, the oyster tempura was also served. The soba was made of 100% buckwheat and was thin. The flavor of the soba came through nicely. The combination of seaweed and grated daikon was excellent, and I couldn't stop eating. It was very refreshing, but then I started craving something oily. The oyster tempura had five large pieces served, juicy and perfectly fried. It was best enjoyed with kabosu and salt. The umami of the oysters was brought out even more. I stopped by in Abashiri just to try this soba, but I was satisfied and ready to move on. Thank you for the meal.

I drove 300 kilometers from Nemuro for my first visit. I haven't been a big fan of soba noodles before, but I love the soba here ( ◠‿◠ ) I wonder if it's because they use 100% buckwheat noodles? It's really delicious. They open at 11:30, but it's so popular that you need to line up before opening to get in for the first round. I arrived at 10:30 and was second in line. If you don't make it in for the first round, you'll have to wait. They take a break if they run out of noodles. Waiting in line before opening is a smart move (*´ω`*)

This is a report on a hidden traditional soba restaurant called "Sobakiri On" in the town of Yobito in Abashiri, Hokkaido. The restaurant is located off the beaten path, and you wouldn't know about it unless you read restaurant guides. It was featured in the Hokkaido Michelin Guide in 2017. The restaurant has a cozy atmosphere with a few tables and a counter overlooking the window. I ordered the "Scallop Arare Tsukemoi" for 880 yen, "Oyster and Burdock Tempura" for 700 yen, and "Deep-Fried Shrimp Tempura" for 350 yen. The food was delicious, with the soba noodles being fragrant and the tempura being freshly fried. The dipping sauce for the scallops was full of flavor, and the oyster tempura was creamy and rich. The burdock and vegetables were sweet and tasty, and the shrimp tempura was crispy and flavorful. The meal was finished off with a delicious soba broth. If I have the chance, I would like to try the limited edition "Two-Kind Assortment" and "Oyster-Free" dishes.

I arrived 20 minutes before the store opened, but there were already about three cars parked. It was my first visit, and I found the atmosphere inside the restaurant to be nice. We were able to sit at a window-side table and enjoy the view outside. Even though we ordered a lot of food for two people, it felt very affordable. We also ordered oysters without shells, and they were big, firm, and delicious, but the flavor was a bit strong. I felt like we ate a lot for the price we paid! I would definitely like to come back to this restaurant.

I visited Sobakiri Wen, which was selected for the Michelin Plate in the Michelin Guide Hokkaido 2017. The restaurant is located in the woods near Lake Abashiri and Tokyo University of Agriculture. It is closest to the Yobito Station on the Sekihoku Main Line, but a car is necessary. I went around 1 pm on a weekday and was able to sit without waiting as one table out of six was available. I ordered the Two Kinds of Soba Set (limited to 10 servings per day) with oyster and burdock tempura. The Two Kinds of Soba Set was still available at this time, so I was able to order it. The soba included thick country-style soba and thin 100% buckwheat soba. The country-style soba was thick and chewy with a subtle soba flavor. The broth had a rich flavor that enhanced the soba's aroma. The 100% buckwheat soba was extremely thin, soft, and smooth, with a refreshing flavor. When slurping the soba, the smooth texture and the rich taste of the broth combined well, making it delicious. The tempura consisted of three oysters from Akkeshi, wrapped in a thin batter. They had a creamy texture and a subtly sweet taste. The tempura burdock had a crunchy texture. Overall, I thought the soba was of a very high quality.

I visited this restaurant during my trip and found it through a search on Tabelog. It was a great choice! The interior of the restaurant had a cute old-fashioned style with a warm stove. The soba noodles were made with 100% buckwheat, yet they were not crumbly at all and had a great flavor. I ordered the warm soba noodles because I prefer them even in the summer, and they were delicious. I also ordered the burdock root and shrimp tempura, both of which were incredibly tasty. The staff were very kind and attentive, which made the experience even more enjoyable. I would love to visit this wonderful restaurant again, but it's a shame that I may not be able to. I heard that it's usually crowded and sometimes they run out of food, so I consider myself lucky to have been able to eat there.

Located in the mountains of Abashiri, this soba restaurant is a popular spot with long lines on weekends. Due to its remote location, phone signal is weak. I finally got the chance to visit and arrived about 15 minutes after opening, luckily without having to wait in line. The exterior and interior of the restaurant have a nice atmosphere, and the service was very polite. I ordered the "Two Types of Soba" and the "Kakesoba." The Two Types of Soba included country-style soba and thin soba noodles, with the country-style soba having a strong aroma and good texture. The thin soba noodles had a nice smoothness. The Kakesoba was a bit on the salty side, but still enjoyable. Many other customers were ordering tempura, so I look forward to trying that next time.

I went to a soba restaurant while in Abashiri. I waited in line for 15 minutes. The interior of the restaurant was in a nice old house. I ordered two types of soba, kaki soup, oyster tempura, and burdock tempura. It was incredibly delicious! The prices were also quite cheap for a soba restaurant. I would love to come back again!

I visited around 2pm on a weekday to avoid the lunch rush. There was only one other group in the restaurant. After having my temperature checked and hands sanitized at the entrance, I was seated at a table. I ordered the "two kinds of mixed soba noodles," "tempura of shrimp and vegetables," and "tempura of oysters and burdock." The oysters today were from Akkeshi, and when I poured the Kabosu juice served in a small cup over them, they tasted absolutely delicious.

Past Review Release Series! I visited the restaurant in February 2021. *This review was written during the COVID-19 pandemic, so please note that there may have been changes in the restaurant's interior, menu, seating arrangements, etc. This restaurant is located in the mountains of Tentozan in Abashiri, with no other shops around, making it a popular soba restaurant with long lines since its opening! I arrived at 12:00 and waited for about 20 minutes before being seated. - Scallop and Tempura Buckwheat Noodles Set ¥880 - Oyster and Burdock Tempura ¥610 I ordered and the dishes arrived in about 15 minutes. The beautiful soba noodles with scallop broth complement each other well! This restaurant is famous for its oysters, so I ordered the tempura separately! The tempura was crispy and delicious ( ˊ灬ˋ ) Eating soba noodles is something I crave regularly! It's a moment where you can enjoy the flavor and broth, making you appreciate being Japanese ( ˊ꒳ˋ ) ᐝ When you try to make it yourself, both the tempura and soba noodles end up being mediocre (you might even just boil dried noodles), so tempura soba is best enjoyed at a soba restaurant!!!

On this day, I headed towards Abashiri to see the drift ice. For lunch, I visited "Sobakiri Atsushi", owned by Mr. Nakamura 925. While working as a city employee, he became fond of making soba with friends in his 30s, and decided to open this shop in his 50s. He loves craftsmanship, and almost handmade the store with his soba friends two years before opening. Using local larch wood as building material, the concept of the store, which recreates a house from the Showa era, is to create a cozy atmosphere. I arrived about 30 minutes before the opening time after passing through a lonely rural road, but there were already 3 groups of customers ahead of me. By the time the store opened, there was already a line outside, indicating that it is a very popular shop. I ordered two kinds of mixed soba and the specialty, oyster and grated yam soba. It took about 30 minutes to be served as the owner cooks alone. Both the two kinds of mixed soba and the oyster and grated yam soba are made with 100% buckwheat. The buckwheat is sourced from a local farmer in Tokoro, Hokkaido, and is homemade and hand-cut. Both the thin-cut and countryside soba have a great aroma and sweetness. The countryside soba has an impressive earthy aroma. The oyster and grated yam soba features four thick oysters from Akkeshi. The harmonious combination of the firm oysters and the smooth soba is delightful. The broth is made from bonito flakes, and the seasoning is from a brewing company in Abashiri. It has a strong and satisfying flavor that complements the soba well. It was a very satisfying soba lunch. This restaurant, which focuses on local ingredients, is of high quality and is probably the number one soba shop in the Okhotsk region. I highly recommend it.

I visited after a long time (early 2021). It seemed like everyone had gotten used to the coronavirus situation, as there were already 6 groups of customers before noon and the restaurant was full. I waited indoors for about 20 minutes before being seated. I ordered the "two kinds of mixed soba noodles," "oyster and burdock tempura," and "deep-fried suji shrimp." The oysters were large and thick from Okushiri, served with kabosu citrus. By the time the customers who had arrived right at opening (11:30) left, there were empty seats available. It might be a good idea to come a little later to avoid the rush.

I came to Shiretoko for sightseeing, but unfortunately the weather wasn't good. On the way back after seeing the sunflower grass, I found this charming building. They only served cold soba, so I chose tororo soba. I also ordered oyster tempura, sujiko shrimp tempura, and scallop tempura. The tororo soba was delicious, made with oysters from Akkeshi today, which were also light and tasty. Everything was exquisite.

・Late summer vacation Day 5 lunch in Abashiri, Hokkaido. As someone born in Hokkaido, it was my first time visiting Abashiri. I have a habit of eating soba twice a week, so naturally, I chose a soba restaurant. I arrived 10 minutes before opening and was the first in line. Soon after, other customers started lining up one by one. I ordered a combination of 100% buckwheat noodles and country-style soba. The country-style soba was not the typical type that requires chewing to taste the flavor, but rather had a suitable thickness, smooth texture, and appropriate firmness. If I had one complaint, it would be that while the handling of the green onions was meticulous, I personally don't find it necessary. I will definitely visit again when I come back to Abashiri.

I had a slightly late lunch on September 17th (Thursday) at a famous restaurant in Okhotsk. My wife used to work in Abashiri before and she had heard that the soba noodles here are really delicious. The place is located in the mountains and you definitely need a navigation system to get there (laughs). We arrived safely a little after 1 pm. Despite it being a weekday in September, the parking lot was almost full. It's definitely a popular spot. I had to wait a few minutes before being seated as I was dining alone. I was really hungry as I had only eaten yakisoba bread at 6 am. For my order, I got: - Mori Soba (690 yen) - Oyster Tempura (670 yen) - Oyster Nuki (510 yen) First, the Mori Soba was served. The soba noodles had a nice firm texture with a good bite. The soba dipping sauce was delicious, with a perfect balance of broth and seasoning. It had a mild and slightly sweet flavor that paired well with the soba noodles. I was really impressed. As I was enjoying the Mori Soba, the Oyster Nuki and Oyster Tempura were served. I had to eat them while they were still warm. The oysters in the Oyster Nuki were huge! They were from Akkeshi and were like the ones sold in the market in extra-large size. It was my first time eating such large oysters in a while. The combination of oysters and broth was excellent. The Oyster Tempura, although not as big as the Nuki, was still large. However, I felt that the flavor of the oysters was slightly diluted in the tempura. It was still delicious though. I was completely blown away by the Oyster Nuki. When you visit this restaurant, make sure to try the "Oyster Nuki". It's highly recommended. Just my personal opinion as a food enthusiast. Enjoy!