I wanted to go all the way to Esashi to eat, but it was a bit too far... So I went to this soba restaurant in Hakodate instead! I had the herring soba, and my companion had the duck shabu shabu soba, along with a parent and child bowl set! The prices were a bit high, probably because it's a famous restaurant. The soba was smooth despite being made with 100% buckwheat, but the aroma was not as strong, overshadowed by the herring. The herring was delicious, with just the right amount of oiliness. The duck soba was luxurious, reflecting its high price. The parent and child bowl was also tasty with a flavorful broth. Thank you for the meal!

I had been to Daonuma before, but this was my first visit since moving to Hakodate city. I was inspired to go after seeing it featured on social media. I tried the tempura soba for 1400 yen. The soba noodles were smooth and had a nice texture. The tempura was simple and really showcased the ingredients. I had never tried a plum tempura before. As a working woman, the portion size was just right for me, but I think men might want to go for the large size. There is a parking lot nearby.

I entered a soba restaurant located across from the traffic park in Nagawa Town. The interior of the restaurant has a classy feel with counter seats and table seats. The menu is only written on a blackboard for customers to see. For your information, they serve Sapporo Classic draft beer for 350 yen. The soba noodles here are made from 100% stone-milled buckwheat flour from Shimizu Farm. The owner seemed to recommend the duck shabu-shabu seiro. Although duck is in season in Hokkaido around December, I decided to order the recommended dish. The soba noodles were served cold with a hot pot of boiling dashi broth and frozen duck meat added. The combination of duck seiro and duck meat made for an interesting mix of cold and hot, but I felt that the soba noodles lacked a bit of the traditional soba flavor. Overall, it was a unique experience with stone-milled buckwheat soba noodles.

This year for my birthday lunch, my partner and I went to Gozensui and enjoyed delicious 100% buckwheat soba. I had the tempura bowl set, while my partner had the grilled eel rice bowl set.

For lunch today, I went to Misen, where I always come on my birthday, to have Spicy Curry Soba. Their curry soba is the best, with a topping of dry onions and a side of rice, which makes it even more wonderful!

Today, I wanted to try the Spicy Curry Soba instead of my usual Angel Shrimp and Organic Vegetable Tempura Soba. I was surprised by how delicious the beef was, and I quickly finished the meal with the side of white rice. The restaurant's interior is stylish, and everything I eat there is always delicious.

Both the Tenzaru and Duck Nanban (officially called Duck Shabu-Shabu, I think) were around 1,500 yen each. The soba noodles were a bit soft, and the dipping sauce had a good bonito flavor, but it was very light in taste. It didn't quite satisfy me. It felt more like a combination of Duck Shabu-Shabu and plain soba noodles rather than a well-matched dish. The atmosphere of the restaurant was like a casual cafe, where local regulars or acquaintances gather. However, it doesn't seem intimidating for newcomers, so no need to worry.

The food is beautiful and elegant!

This is a soba restaurant near Onuma Park, just a short distance from Hakodate. It seems to have opened as a substitute for the restaurant that is closed during the winter season, and it is difficult to enter from the national highway. I hadn't visited the restaurant in Onuma yet, even though I had been planning to. I'm glad that they have opened in the city for the winter season. I visited the restaurant today aiming for the opening time. The parking lot is not right next to the building, but a little further away (about 30 seconds on foot). The interior of the restaurant is quite stylish, with the possibility of having siphon coffee on the other side of the counter. The menu is only displayed on a signboard, and the prices seem a bit high. I ordered the "zaru soba" for 700 yen, as it was my first time there. The soba is made from ground whole buckwheat, and I had high expectations for it. The soba had a smooth and chewy texture, with a subtle aroma. The broth was medium-spicy with a pleasant sweetness, and not too strong in flavor. I finished the dish quickly, even though the portion was small. I decided not to order a second serving. The soba broth was served a few minutes after I finished eating, and it was made with added flour, creating a frothy texture. The soba broth had a slightly rough texture, but it was delicious. Overall, it was a satisfying meal. If I were to visit again, I would choose the herring soba.