Iran Kara Fute. ---------- 2023.08 ---------- Coming here means starting a journey. Ito-kun (the manager) was here, so we had a relaxed time. First, the "delicious Lemon Sour" (= ´∀´)ﾉ凵゛ I don't know how many refills I had~w. The "Edamame Wasabi Pickles" had large beans emphasizing the flavor of wasabi inside. The "Sujipon" had firm suji soaked in a flavorful ponzu sauce, perfect with sake. The "Assorted Tempura" had chicken tempura, mentaiko, squid, and large prawns. The light and crispy batter with moist flavors was delicious. The "Zaru Niku" had a moist and tender roast beef with plenty of wasabi, providing a refreshing stimulation from the nose. The collaboration of the sweet and salty sauce with the egg yolk was perfect. I always end up lingering until I become the last customer. Hinnahinna.

Sapporo, Chuo-ku, Minami 5-jo Nishi 3-chome, N Grande Building 1F, Susukino. While patrolling with DGD in Susukino, we received a message on social media that Mileviewa's shooting star and HERO were wandering around Susukino after snowboarding. We called them over and they made a reservation to meet up. It was a group of four with strong personalities. As usual, we had the Hakushu Highball at this restaurant. The dishes we had included scallop and sea urchin tempura, tenderloin tempura, big conger eel tempura, lotus root tempura, tendon with ponzu sauce, and coriander soba. I can't remember much of what we talked about, to be honest (laughs).

Shocking tempura!! It was crowded on a Saturday night, but the staff told me to come back in about 30 minutes. So, I killed some time and when I went back, a table in the back was available and I could get in. The toro-taku maki was refreshing and the texture of the pickled radish was nice! And the tempura. Even though I was planning to go to a ramen shop next, I only had shrimp and kisu tempura, but they were all crispy and delicious. It felt like enjoying the taste of a high-end restaurant for just a few hundred yen. And then there was the katsu seiro soba. It looked so delicious that I forgot to take a picture and just ate it. haha. They also serve at night, so when you're in the mood for a heavy ramen finish, have tempura and soba here. Sapporo is the best.

I occasionally come to this restaurant on my way back from drinking. I usually order "katsu seiro," but this time, perhaps because I was drunk, I accidentally asked for katsu soba instead of seiro. So, I was served warm soba. Well, since I had never eaten it before, I accepted it. But I still prefer seiro... I felt the greasiness strongly and it was a bit heavy after drinking. I couldn't finish it and left the restaurant. And since I was still not full, I went to the restaurant in front of me for a second round. That's all!

From the outside, the shop doesn't look like it has anything delicious, but they serve amazing dishes like tempura and seafood. There are so many enticing menu items that it's hard to choose. I definitely want to come back. I met up with a friend who was drinking alone at this shop around midnight on a weekday. When we arrived, there were only a few customers, but more people started coming in later on. Located near the Susukino intersection, next to Ramen Yokocho in a building, this izakaya is open from 6:00 PM to 5:00 AM. The adult lemon sour for 459 yen was incredibly delicious, I couldn't help but exclaim "yum." The fresh oyster with lemon for 390 yen, the sashimi trio for 690 yen (salmon, tuna, mackerel), the scallop tempura for 300 yen, the pork-wrapped ginger tempura for 230 yen, and the truffle potato tempura for 230 yen were all delicious. I regret not ordering more tempura dishes. The egg dish with seasoned egg, sea urchin, and caviar for 450 yen was also excellent.

I visited this restaurant after seeing it featured on YouTube and hearing positive reviews on social media. The prices were surprisingly low, but the interior was clean and the atmosphere was nice, so I had high expectations. I ordered a sashimi platter with tuna, salmon, and scallops, potato salad, cream cheese with salmon roe, and oden. The sashimi was delicious, especially the scallops which were incredibly smooth and rich in flavor. The cream cheese with salmon roe was also rich and paired well with beer. I then tried their tempura, including smelt, shrimp, bacon-wrapped meat, chicken, and beef. Each tempura was tasty, with a perfect balance of salt and the natural flavors of the ingredients. The batter was thin and crispy, providing a satisfying texture. Lastly, I had a uni and salmon roe rice bowl, which was delicious with its soy sauce-marinated salmon roe. There was no fishy taste, and I wanted to have more. If you have the chance to visit Sapporo or Susukino, I highly recommend stopping by this restaurant.

After drinking, I had a big meal for dinner, of course. Spending over 1,000 yen on dinner after drinking is a bit painful...(^◇^;) But it's much better than going to bed hungry and unable to sleep (^^) Moving your stomach before bed makes the morning easier. It's just my theory... m(_ _)m

I went to the first restaurant, Kaiyotei, and tried a variety of dishes. Then I wanted to eat seafood tempura, so I searched for a restaurant that served it. I called and made a reservation as they had availability. When I arrived at the restaurant, I found it to be cozy and comfortable. They provided a variety of dipping sauces for the tempura, which was exciting. The menu looked delicious and reasonably priced. I started with beer and edamame with wasabi. My son had fresh oysters with ponzu sauce, which he enjoyed. The tempura dishes were served one by one, and I ordered a platter of five kinds. The roast beef with wasabi on top was a standout dish. The beef fillet tempura was incredibly delicious. I also tried the spicy soba, which was flavorful. I asked if they could make a cocktail using Napoline and Yubari melon soda, and they accommodated my request. Lastly, I ordered the seafood kakiage, which was filled with large shrimp and scallops. The scallops topped with sea urchin were the best dish of the night. Overall, the food was delicious, reasonably priced, and I left feeling very satisfied. I would love to visit this restaurant again in the future!

In the same building, there are two bars where you can enjoy a quick drink and move on to the next one. Surprisingly, they serve Sapporo Classic draft beer, which really gives you a taste of Hokkaido. The sea urchin and oysters are delicious and really bring out the flavors of the sea. In particular, the sea urchin had no fishy smell and was very tasty. It really made me feel like I was in Hokkaido.

Kasusoba Fudo 2023 What I can do now is to be careful enough and at least support restaurants. Let's all do our best ✨ I come with the desire to have a second party tonight. Initially, I was thinking of going to the sister restaurant, Kasu Udon Fudo, but it was cold and I wanted to warm up quickly, so I accidentally went to the sister restaurant in the same building for the first time (^-^)/(laughs) "Kasusoba Fudo Hanare" ✨ Location is in Chuo-ku, Sapporo. N Grande Building 1st floor. The exterior is a stylish building. The interior is small with 12 counter seats, 1 table for 4 to 7 people, and 1 table for 4 people. I mistakenly went to the sister restaurant, but maybe it's okay to go up a little bit at a time ★ Avocado 198 yen (tax included). ★ New ginger pork roll 253 yen (tax included). ★ Asparagus pork roll 385 yen (tax included). ☆ Alcohol Freshly fried and hot, with good oil removal and a fluffy steamed inside, it's delicious ✨ Personally, I prefer it over kushikatsu. I will come back to eat tempura ⤴️ Thank you for the meal m(__)m Kasusoba Fudo Hanare ☆ Business hours: 18:00-5:00 the next day (Lo.4:30) ☆ Regular holiday: New Year's Eve

During my last visit, I felt like the portion was too small and ended up going to another ramen shop afterwards. So this time, I made sure to order the large size. I thought I would be satisfied with the large portion since I was coming from a drinking session, but my stomach seems to have no limit. The taste was perfect! The dipping sauce was also delicious! Even the toppings were tasty! Next time, I might just go for the extra-large size. (^◇^;)

My recent favorite is the sea urchin tempura! Last year, I remember sea urchin being expensive due to red tide, but this restaurant is consistent and offers good quality sea urchin at a reasonable price. The sweetness of the sea urchin, the seaweed flavor, and the depth of Hakushu whiskey blend perfectly. Personally, the combination of Hakushu highball and sea urchin tempura is just too delicious. I can't help but drool when I think about the sea urchin soba that can only be eaten here during the summer sea urchin season. The dipping sauce is also amazing. My regular favorite, the mountain tuna on rice, is also delicious. And now, why didn't I think of this before?! The tempura katsu soba here, Hanare, with spicy tempura shrimp as a finishing touch. I imagined it would be good, but it was even better than expected. If you're going to finish your meal at Hanare, I recommend topping your soba with tempura shrimp. Personally, next time I want to try adding squid or shiso tempura to a non-spicy soba and see how it tastes. Thank you for the delicious meal. Always a pleasure. It was delicious, I will definitely be back!

I tried switching from ramen to soba on my way home from drinking. It was my first visit to this place. The dipping sauce is delicious! However, I personally felt that the amount of soba was small... I will try ordering a large portion next time. The atmosphere of the restaurant feels like an izakaya. I was the only one purely eating soba, everyone else seemed to be on their third or fourth round of drinks. Since the portion was small, I ended up going for a second round of ramen.

DGD, Gourmet Hunter Yoidore Tenshi, HIRO'S, and Nagareboshi... With a group of somewhat luxurious and self-proclaimed rotten members, we ended our Susukino patrol in the final stages. We were quite drunk and had a unique and intense group of people. The following menu items are our "can't miss menu" chosen by those with abundant experience, so if you're unsure, go for these! HIRO'S seemed to be enjoying the spicy ramen very much... I envy the young ones. I'm over 40 though (laughs). - Beef Fillet Tempura: 440 yen - Spicy Sesame Ramen: 935 yen - Scallop with Fresh Sea Urchin: 550 yen - Large Conger Eel: 550 yen - Fresh Lotus Root Tempura: 180 yen - Beef Tendon Ponzu: 390 yen

The bustling Susukino area in Sapporo, crowded with people even after 10 pm thanks to the Sapporo Snow Festival. After enjoying a hearty meal and drinks at the Kasu Soba Fudou main store, I casually strolled over to "Hanare." Luckily, a private room at the back was available so we were seated there. We toasted with refreshing Sudachi shochu and had a great time chatting. As our appetites grew, we ordered a variety of small dishes that paired perfectly with the drinks. This place offers a wide selection of small dishes that are perfect for drinking, making it a great spot for second or third rounds. And of course, the late-night tempting soba dishes are a must-try. Cream cheese topped with smelt roe, authentic grated wasabi, beef tenderloin tempura, squid tempura, scallops topped with sea urchin, pickled cucumbers, cucumber stuffed with fish cake, tempura rice balls, and more were some of the delicious dishes we tried. The scallop tempura with sea urchin was visually appealing and had a rare texture. The tender beef tempura was cooked rare, making it a luxurious treat when dipped in salt. The combination of grated wasabi and authentic wasabi on the grated wasabi dish was excellent. The cucumber stuffed with fish cake was a new discovery that we loved. The staff was friendly and the service was great. Overall, it was a delightful dining experience.

The "Soba Discussion Meeting" with Shi and guests outside of Tabelog started at "Kassoba Fudo" with 3 people. For the second stop, they wanted to go to "Mogura Sakagura," but ended up changing plans and going to "Hanare" because they had private rooms available. Hanare offers reasonably priced tempura, Kansai-style oden, and of course, soba. They ordered various dishes, but the most impressive recommendations were: - Beef Fillet Tempura - 440 yen - Scallop with Fresh Sea Urchin - 550 yen - Cream Cheese with Salmon Roe - 429 yen - Real Wasabi Kombu Kelp - 495 yen - Tempura with Salmon Roe - 220 yen (Shi's favorite) - Pickled Cucumber - 319 yen - Plum Jelly - 390 yen - Tempura Rice Ball - 175 yen They realized the high quality of ingredients despite the reasonable prices and the variety of options available. The conversation and drinks were enjoyable, even though they forgot to order soba. The next morning, they sobered up and reflected on their oversight.

The torotaku maki was delicious at the izakaya in Susukino! In addition to oysters, we also had tempura, but I was so engrossed in conversation that I forgot to take pictures (^_^;) The other day, I passed by the front of the restaurant and thought, "Have I been here before?" When I checked on Tabelog, it turns out I hadn't posted about it (^_^;) I have a series of restaurants I haven't posted about, so I plan to upload them gradually.

Sapporo Chuo-ku/Susukino Soba TO Tempura Kasu Soba Fudo. Hanare is convenient for adjusting the time. It's nice to have water ready by yourself. ◆Order ✔️Beer ✔️Tempura eggplant ✔️Chicken tempura ◆At the counter. The appetizer is simmered eggplant. While sipping on ice-cold beer and nibbling on the appetizer, freshly fried tempura arrives. Enjoy eating with seaweed salt, matcha salt, rock salt, and tempura dipping sauce. I want to come back next time to enjoy a leisurely drink. Thank you for the meal. Thank you very much ♪

The 3rd Sapporo Soba Discussion Part 5: Adult Elevator♪ An elevator that takes adults on a mysterious journey. On this floor, there was a soba enthusiast discussing about soba. ◆From Shiishi's question: "Do you think that life can change with just one plate of Seiro soba?" ◇☆Answer from Nagareboshi: "Yes, I do. Soba that is carefully and neatly made without cutting corners is truly delicious. Soba that is filled with the soul without regrets can make your heart tremble even when you are being yourself." ◆Shiishi's question: "What is experience?" ◇Nagareboshi's answer: "I think experience is life itself. I believe that accumulated experiences become the script of life." Cheers♪ Make your drink more delicious★ Please call us when you have decided on your order... Despite receiving the usual polite guidance, I ended up leaving only the soft and crunchy sweet and salty appetizer "Sujipon for 439 yen" on the counter... Without eating anything... I forgot to order... because I got caught up in the conversation about soba. I apologize. It was a rush of highballs (Nagareboshi) and oolong high (Shiishi). A deep and profound soba discussion. Before I knew it, it was approaching 10 PM. But should we go to another place...? It was delicious. I will stop by again soon. Thank you for the meal. To be continued. *Some excerpts from the Sapporo Beer website were referenced. *References from NTV programs were used. *Excerpts from ☆Nagareboshi's review were referenced. Continued: *Sapporo Soba Discussion Part 1: Shino-ya Edition *Sapporo Soba Discussion Part 2: To-ka Marui Imai Store Edition *Sapporo Soba Discussion Part 3: Susuru Edition *Sapporo Soba Discussion Part 4: Higashiya Main Store Edition *Sapporo Soba Discussion Part 5: Kasu Soba Fudo Hanare Edition *Sapporo Soba Discussion Part 6: Nishitsuru Main Store Edition ~End~

This is it! Let's drink sake! Yes, just wholeheartedly... If the shooting star that left the Azuma Main Store and the sake drinkers' force combine, it becomes a strong vector, heading straight towards the sake. Here, it's only sake and appetizers. Drink... talk... and of course, talk about soba.

The "katsu" in katsu soba is different from tempura katsu. It refers to beef tripe that has been deep-fried slowly to remove excess oil. It is crispy on the outside, tender on the inside, fragrant, low in calories, high in protein, and contains more collagen than tripe, making it a great food for women. In the past, I often used it as a finishing touch after a meal. I didn't necessarily want soba or any specific dish, I just wanted ramen or a local dish for the finish. I had tempura, duck, and soba again. Of course, with soba shochu mixed with soba-yu. In conclusion, it was delicious. It is a restaurant that is not only pleasing to women, but also to those who enjoy hearty meals.

We decided to end the night with a deep late-night meal of tempura and oden, just like last time. We ordered the classic highball, which never disappoints with its stable and delicious taste. Here is the list of food we ordered: For tempura: - Fresh oysters with lemon: The thick and succulent oysters paired perfectly with the highball, creating an explosion of flavor. - Beef fillet tempura - Lotus root tempura - Anakyu (sea cucumber) tempura - New ginger tempura - Pork-wrapped asparagus tempura For oden: - Egg - Daikon radish - Hanpen (fish cake) - Rolled cabbage The oden ingredients were well-infused with the broth, creating a gentle sweetness and rich flavor. The tempura items were all cooked to perfection, with the beef fillet tempura being a standout for its tender and rare texture. I always enjoy the tempura at this place because it is light and not greasy, allowing me to fully enjoy the meal without worrying about feeling heavy afterwards. After satisfying my craving for tempura, I also had some oden, and ended the night feeling full and content. The next day, coincidentally, I ended up having lunch at a tempura restaurant.