I kept hesitating, but I couldn't resist the curiosity... Soba with spicy oil? I couldn't imagine how that would taste with my limited imagination... But it's still intriguing, right? The ticket machine is separate from the entrance, which is convenient. I almost pressed "tempura soba" but stayed true to my initial choice of "meat soba (cold)." The staff inside the restaurant were very friendly and cheerful. The order arrived quickly. The spicy oil was optional, and I was glad I tried it. The soba had a surprising chewiness and wasn't mushy. It turned out they used special fresh soba from Asahikawa, and it was delicious. The thinly sliced pork belly was tender and flavorful. Even though I usually don't like fatty pork, this one had a nice sweetness to it. The small Nagoya Cochin egg added richness to the dish. I followed the instructions and savored each bite. It was so delicious that I ended up mixing everything together and finishing it all. It was a unique and exceptional soba experience. Thank you for the meal!

I visited this place specializing in meat soba. I bought a meal ticket and waited for a reasonable amount of time to get my food. I ordered the cold noodles in large size as recommended. You can enjoy the taste in three stages with chili oil and egg. Each stage was delicious. However, once you move on from the initial soup base, it's hard to go back, so I was unsure when to make the switch. Personally, I think it's best to add the egg towards the end.

On December 15th, a new restaurant opened in Asahikawa, so I decided to check it out. It turned out to be a pachinko parlor! I remember playing pachinko at a parlor on Kawabata Street many years ago, maybe around 10 years ago. I don't usually come this far down the street, so it was a rare visit for me. I wasn't really interested in the new pachinko machines, so I headed towards the entrance of the soba restaurant. The restaurant had a separate entrance from the pachinko parlor, making it accessible to non-pachinko customers as well. The restaurant was open from 11:30 am to 8:00 pm, which was earlier than the usual pachinko closing time of around 11:00 pm. I decided to try the meat soba, which I ordered using a ticket machine at the entrance. The menu was a bit confusing with various options for meat soba, and even other menu items were hard to decipher. The restaurant offered a promotion where if you followed them on social media or listened to FM Reveal, you could get a 200 yen discount until December 31st. So, my 900 yen meat soba cost me only 700 yen that day. The meat soba tower arrived with soba noodles, meat, green onions, and seaweed stacked high. It looked quite substantial and impressive. The menu suggested three ways to enjoy the dish: first by dipping the soba in the broth, then adding special chili oil for a unique flavor, and finally mixing in a Nagoya Cochin egg for a finishing touch. I followed these instructions and found the broth to be surprisingly sweet, the chili oil to be flavorful but not too spicy, and the egg to be rich and creamy. Overall, the meat soba was a delicious and satisfying meal, and I appreciated the unique twists on traditional soba dishes. The restaurant's attention to detail and promotion made the dining experience enjoyable and memorable.

I don't have many opportunities to go to pachinko parlors, but the food and drink establishments inside don't have a very good image. This place was talked about even before it opened. The pay for part-time work is really good... haha. On a weekday, I got a ride from a friend and headed out in a blizzard, and as soon as I entered, there was a ticket machine with a staff member waiting, offering discounts. I had brought a discount coupon that was published in a local free paper, but in addition to that, there were several other options explained, including "I heard about it on the radio," so I said, "I heard about it on the radio!" and they gave me a 200 yen cashback. *Discount is only for soba menu* I wanted to order something different, but since it wouldn't be discounted, we both ended up ordering the same menu item. The cold soba had thinly sliced pork on top, like for shabu-shabu. It was supposed to be simmered in a special broth, but even when eaten as is, I didn't really taste the seasoning... It was good because it didn't have any unpleasant smell. I couldn't really tell the scent of the soba, but it was perfectly cooked with a good firmness. The dipping sauce had a sweetness to it, but it wasn't overpowering. It had a rich umami flavor with a soy sauce taste that wasn't too strong, which I liked. I immediately tried changing the flavor! First, I mixed the chili oil into the dipping sauce. It seemed to be homemade, but it wasn't very spicy, haha. They gave me additional chili oil just in case, but I like it a bit spicier, so it might be interesting if they had a super spicy type and two other types! The set egg was supposed to be Nagoya Cochin, so I felt it would be a waste to dilute it in the sauce, so I tried eating it like sukiyaki-style, but it wasn't much different from the eggs I usually eat, haha. There was a lot of green onions on top of the meat, and I ended up leaving some... The employees were all excellent at taking care of the customers. I was taking out my smartphone to take a picture, and I was thinking that it was taking up space on the table, but they quickly moved to an empty table next to us, or when I asked the staff member in front of the ticket machine to take a picture of the exterior, they said it would be in the way and came inside to help... I really had a pleasant time from start to finish! My friend mentioned that it would be good for a quick lunch when they don't have much time because their workplace is nearby, but if the menu had a bit more variety... I just thought of it now, but I might want to try dishes like oyakodon using this broth!

I was eagerly waiting to see what kind of restaurant would come to this location after the previous one closed down, and now a unique one has arrived - "Niku Rāyu Soba Hachi". Located at 7-10 Kawabata-cho, Asahikawa City, inside the Pachinko Dynamu premises. Operating hours are from 11:30 am to 8 pm, with irregular holidays. Parking is available. The compact shop has 15 seats, including counter and table seats. Upon entering, there is a ticket machine. I was a bit confused about what to order, but the staff kindly explained the menu to me. I ended up ordering the same as a regular couple who were in the shop before me. I tried the Niku Soba (regular size with extra meat) for 1050 yen and the TKG for 350 yen. The TKG had a mountain of green onions on top and the soba used was from Etanbetsu. The TKG had a special spicy oil and a "purebred Nagoya Cochin" egg on top. The soba had a mild fragrance and the soup was different from the usual soba shop's soup. It had a slightly salty taste with a smooth texture. The pork was subtly flavored and tender. The TKG had a rich and deep flavor, with the Nagoya Cochin egg adding a creamy texture. Mixing the egg and spicy oil into the soba created a new and delicious flavor. The combination of the rich egg, spicy oil, and unique soup created a flavorful and enjoyable Niku Rāyu Soba. I also received soba water to finish the meal. Overall, it was not only delicious but also a fun and exciting dining experience.

In Kawabata-cho, Asahikawa City, a new soba noodle restaurant has opened on the premises of "Pachinko Dynamu Kinbunten." During my visit around 6:00 PM, there were no customers initially, but more customers arrived later. I purchased a meal ticket from the ticket machine. While the main dish is meat soba, they also offer tempura soba, plain soba, cold soba, and meat rice bowl. Since the restaurant had just opened, the staff kindly explained everything to me. I ordered the cold meat soba (regular size for 800 yen, can be upsized for 900 yen). The meal was served in about 5-6 minutes. The cold meat soba was presented with soba noodles, dipping sauce, a Nagoya Cochin egg, and a side dish of chili oil. They also provided additional chili oil in case it was needed. The soba noodles, sourced from Etanbetsu, were delicious, and the sauce had a nice flavor of bonito and kelp, with a secret touch of oyster sauce-like seasoning. Adding the chili oil halfway through the meal was a new experience for me, and it surprisingly complemented the soba well. Next, I added the egg, which was a Nagoya Cochin egg with a certificate of origin displayed in the restaurant. The staff recommended placing the egg on top of the soba noodles for the best taste. The dish was generously topped with pork, green onions, and seaweed, providing a satisfying mix of ingredients. It was a unique experience to enjoy the soba in different ways, and the friendly and energetic staff added to the positive dining experience. The restaurant's location next to Westan Kawabata makes it convenient for a meal after shopping.