Soba noodles in the countryside. It was Saturday afternoon, and there were couples and married couples sharing their meals, everyone finishing their dishes. Even the regular size portion had quite a lot of volume. The photo shows a large serving for 1,250 yen, with thick noodles that took some time to eat. The place was almost full during lunchtime. Although there was a bit of a wait, the person who seemed to be the owner kindly mentioned that we might have to wait, but our food came out fairly quickly. It was nice to see such consideration.

Takigawa City, Hanatsuki-cho 3-6-14, "Taki Soba" which is a hand-made soba restaurant. I was very curious about their unique soba and tempura, so I decided to visit after reading reviews from other customers. It seems to be quite popular due to its uniqueness, but the business hours are very short, from 11:30 am to 1:45 pm. I had some errands in Sapporo, so I stopped by on my way back. When I visited on a Saturday, arriving 5 minutes before opening, there were already 7-8 customers waiting. I entered as soon as they opened, and more customers followed. I definitely wanted to try the soba with tempura. I ordered the "Cold Tempura Soba" (1,200 yen). Despite the crowded restaurant, my order was served in about 10 minutes. The cold tempura soba had thick flat noodles with a nice aroma. The broth had a seafood fragrance. Both the soba and the broth had a unique taste, but I personally liked it. There was also a small soba pot with extra broth in case you needed more. The tempura was also unique, with two deep-fried shrimp on top. The shrimp was crispy and delicious. As the tempura soaked in the broth, the taste changed and the broth became milder. The portion of soba was quite generous, and I left feeling satisfied. Perhaps it was particularly crowded that day, as by noon, the tempura had sold out. Customers who came in later had to order something else. The owner and staff were very friendly and attentive. I sat at the counter, and when I mentioned it was my first time there, the owner asked if I enjoyed the meal as I was leaving. It was delicious!

The stubborn soba noodles from Takikawa are definitely a local specialty. As you drive north from Sapporo on the national highway towards Shintotsukawa, you will see beautiful shining rice fields in the area. Equally impressive are the white flower fields. Here, you will find the famous soba noodles at Ibuki. It was a hot afternoon just before noon when I arrived here, guided by a local. The restaurant was packed with cars parked tightly. Is it okay to wait? I asked, and of course, the answer was yes. The interior of the restaurant, while not cool, was spacious. There were counter seats in front of the kettle area on the left side of the entrance, table seats on the right and in the center, and a large tatami room at the back. The diverse clientele included families with children, couples, business lunches, and even ladies' lunches. Luckily, we were guided to a vacant tatami room at the back, where the waitress asked if we were okay with waiting as it would take some time. The owner, wiping his sweat with a towel, also apologized for the wait. Ah, so this is a place where you have to wait, I understood. Intrigued by the simple menu and the famous shrimp tempura, I decided to order the soba noodles. However, considering the temperature inside the restaurant, I quickly decided against ordering hot soba and opted for the cold soba instead. The visual appeal of the soba noodles served on the central table caught my attention, and I placed my order without hesitation. The Morisoba arrived after a 50-minute wait, served with a hot water pot. The flat, thick black soba noodles were piled high, and I savored the soba flavor without any chewiness. The broth, made with dried bonito and sardines, was rich and flavorful, complementing the soba noodles perfectly. The garnishes of green onions, grated radish, and seaweed added a nice touch. The dipping sauce was also unique and delicious. The meal was satisfying, and I enjoyed the process of dipping the soba noodles in the broth and savoring the flavors. I left the restaurant feeling full and content, already planning my next visit to try their famous tempura. Waiting was definitely worth it at this popular local restaurant. It was a delightful and delicious experience.

This place may seem rustic, but the flavor is deep with a strong dried fish broth, and the thick soba noodles also add to the rich taste. Today, I had the "tenmusoba" and it was delicious, but the cold noodles are also great. I'll definitely come back for the cold noodles next time! Thank you for the meal.

I went around noon, so there was only one parking space left. When I entered the spacious restaurant, the energetic voice of the owner saying "Welcome!" gave me a feeling that I would find something delicious. I was there for the Tempura and Egg on Soba for 1,450 yen (tax included). Normally, Tempura and Egg on Soba consists of about two shrimp tempura topped with egg, but at Takisoba, they use shrimp heads with shells removed, deep-fry them in batter, and create tempura with just the batter. As you eat, the batter around the shrimp head gradually dissolves, making the broth richer and richer. This sensation is quite enjoyable. The buckwheat noodles are extra thick like country-style soba, and the more you chew, the more you can taste the flavor of the soba. You don't slurp it down, but rather eat it with a hearty bite. The broth is quite rich. To adjust the flavor, warm soba water is also served. The owner greets each customer personally, and thanks to his pleasant personality, I was able to enjoy my meal comfortably.

It is spacious with a counter, more than 5 four-person tables, and a raised seating area. There are plenty of manga available as well. You can see the kitchen through the open counter. The menu is not extensive, with only 6 cold options. The zaru soba is priced at 900 yen, with an additional 300 yen for a large serving. Despite the seemingly high price, when the generously portioned soba was served, it was worth it. The soba noodles are wide like kishimen, and the dipping sauce has a shrimp-like, bonito flavor, giving it a unique tsukemen-like sensation. It started off well, but I started to get tired of it before finishing, unable to drink just the soba sauce and not reaching the soba broth. The owner even came to our table midway to ask if everything was okay, showing concern. I had to admit that the volume was too much compared to the taste. The soba itself was good, but the sauce could be improved. I recommend this place to those who like unconventional variations and also to soba enthusiasts. I think it would be good to share your feedback with the owner. Despite the cold weather, the staff was wearing short sleeves, showing their passion. Thank you for the meal.

I visited Takikawa City today for a business trip and had the "Taki Soba" restaurant's tempura soba (large). I used to go to Takikawa often in the past and would always stop by this restaurant. However, I haven't been here in over 10 years. The tempura here is still very unique with a strong fish-based broth and thick, short noodles. It's a love-it-or-hate-it kind of taste, but the restaurant was as busy as ever.

I visited Taki Soba for the first time. I had heard rumors about it, but the noodles were as thick as flat buckwheat noodles (somen) and super-sized! I tried the meat soba, which had pork belly in it. The portion was huge, I couldn't believe it! Even though it was a large portion, it was just normal in terms of size. The taste was decent, with a strong broth flavor. It was delicious.

I finally visited a soba restaurant that I had been curious about for a long time when I went on a drive to the Takikawa area. The shrimp tempura soba here had a very attractive visual that caught my attention, but I decided to let my companion order that and I ordered the "cold zaru" soba instead. After quite a wait, it was brought to me 28 minutes later. The tempura here is probably fried slowly at a low temperature, as it was fluffy, crispy, and crunchy. The flat noodles were also quite unique and I enjoyed eating them. The soba flavor was a bit weak, and the soba dipping sauce was lightly seasoned with salt, which I personally prefer a bit stronger. Overall, the soba was quite filling and I felt very satisfied after finishing it, although my stomach felt very full. The soba broth was a clear and light type with a mild flavor. The price was a bit on the higher side, but considering how filling the meal was, it seemed like a good value for the cost. I was able to finally check off this restaurant from my list of places to try, and I left feeling satisfied. Thank you, "Takisoba"!

I revisited Takisoba because dinner was late. I ordered the cold tororo soba for 1100 yen. It's better to eat with the tororo on the side, as when it's mixed in, it sinks to the bottom. There is an egg in the middle of the tororo, already covered in sauce. It's delicious to mix the yolk little by little with the soba. The portion was just right, and I finished it without feeling too full. Next time, I want to try the tempura dishes. Thank you for the meal.

I visited "Taki Soba" in Hanatsuki-cho, Takikawa City for lunch. The restaurant has an orange roof and can accommodate over 20 people with table, raised seating, and counter options. I ordered the "Niku Soba" for 1,100 yen, while my companion ordered the "Tempura Soba" for the same price. The dishes arrived in less than 10 minutes. The "Niku Soba" had thick pork belly slices and plenty of green onions on top of thick, flat noodles in a flavorful broth. The noodles had a unique chewy texture that may not be to everyone's liking, but I enjoyed it. The portion was surprisingly filling. The "Tempura Soba" had tempura shrimp on top of tempura flakes, giving the broth a richer taste. The service was friendly and the atmosphere was pleasant. However, the restaurant is closed on Sundays, holidays, and Mondays, and only open for lunch from 11:30 to 13:45, making it difficult to visit except on Saturdays.

The restaurant has a wide interior filled with the aroma of sweet and salty broth. The parking lot is spacious as well. When I visited during lunchtime, there were about 6 cars parked, a couple of empty seats at the table, and only one group at the raised seating area. Customers kept coming in after ordering. It seems to be a popular place. I decided to stop by after my visit to the beauty salon, as the hairstylist mentioned that they only eat Taki Soba here. I checked on Tabelog while on the move (laughs) and ordered Tororo Soba, Cold Inaka Soba, Cold Tempura Soba, and Warm Niku Soba. I got the medium size for the Tempura Soba and Niku Soba. The thick soba noodles took a bit of time to be served. Even with the regular size for Tororo Soba and Cold Inaka Soba, the thick noodles provided a satisfying meal with quite a volume. The soba broth was delicious, and my child who loves soba broth even asked for a refill. The medium size was more than enough, and it seemed a bit challenging towards the end, I wonder how big the large size is. But the soba was delicious. I would like to visit again. Thank you for the meal.

I looked at the food log. The business hours are from 11:30 am to 1:45 pm. The owner is friendly and explained things to me as it was my first time there. When I tried to order a large portion, they kindly suggested a medium portion. They checked in on me during the meal, asking if it was to my liking and if the portion was enough. The owner mentioned that the short business hours are due to the limited amount of soba they can make alone, resulting in generous servings per portion. The soba noodles were thick like kishimen and the soba sauce was delicious. It was an impressive soba experience. The owner even invited me to come back. Despite being a popular spot, the owner's humility made me want to return. I highly recommend you to try it!

During the journey from Rumoi to Sapporo, I stopped for lunch in Takikawa. I decided to visit the popular soba restaurant, "Takisoba." It was just before 12 o'clock, and the parking lot already had 5-6 cars parked. Inside the restaurant, the tables and raised seating area were full, but there were two empty seats at the counter, so I sat there. I ordered the "Mori Soba @800" and was served cold water immediately. The soba noodles were thick and took a while to cook, so I was prepared for a longer wait. Surprisingly, it was served in just 7 minutes. The tray included soba noodles, a decanter, a small cup, and condiments like green onions, seaweed, grated radish, and wasabi. There was also soba broth served alongside. After taking a few pictures, I said "Itadakimasu" and started eating. The soba noodles were thick and had a strong flavor. Some reviews mentioned that it was tiring to chew, but I thought it could have been cooked a bit less. The portion was quite large, maybe around 400-500g. After finishing the soba, I felt very satisfied. The soba broth had a strong fishy smell, which I found a bit off-putting. It was different from the usual soba broth and seemed to divide opinions. Personally, I didn't think the fishy smell went well with soba, but when diluted with soba broth, it was more tolerable. Most people in the restaurant ordered warm soba, and the popular dish seemed to be the "Tempura Soba" with unique, large and crispy tempura toppings. I would like to revisit to try the Tempura Soba, but maybe not in the large portion size. Overall, it was a satisfying meal.

☆2021.3.24 Revisit☆ On my way back from a business trip to Asahikawa. It was lunchtime in Takikawa, and that means it's decided - we're going to Takisoba, a place both my boss and I love! It was a bit past 12 o'clock, and I was worried about the crowds, but there was plenty of space in the spacious parking lot. Inside, there were only about two groups of customers ahead of us. Good, good. I usually go for the pork and egg soba without hesitation, but this time I was also tempted by the cold zaru soba, which is also delicious here. I hesitated unusually like an indecisive person, but in the end, I went for the pork and egg soba for 1100 yen plus an extra serving for 150 yen, totaling 1250 yen! My boss went for the cold zaru soba for 850 yen. It's quite pricey, isn't it? But the soba here is worth every penny. It arrived in about 15 minutes! The noodles are thick, so they take longer to cook than at a regular soba shop. The pork in the pork and egg dish was thick and fantastic! I took a sip of the broth. The bowl was hot, but there was no lotus root, so I sipped the broth directly. Delicious!! The broth was rich in fish flavor. I would have been really happy if they had provided lotus root. Even with the extra serving, it was quite a large portion. I don't think I could finish a large serving now. I continued to eat without taking a break and finished it all. As expected, if I have the chance to visit Takisoba again, I will definitely go. Maybe I'll try the cold zaru soba next time? It's a sure thing in the summer. Well, regardless, I'll be back again!! Thank you for the delicious meal!!!!!!!

I came from Sapporo to Fukagawa and then to Takikawa, looking for a delicious lunch. I stumbled upon a soba restaurant that is always crowded but managed to get a seat easily today. After much deliberation, I ordered the Niku-toji soba. It arrived looking like a parent and child bowl. The soba noodles were thicker than expected, with a fairly rich broth that felt very Hokkaido-like. The restaurant is clean and nice.

I had heard that the portions here were generous, so as a light eater, I was hesitant to visit. However, today my dinner is late, so I made up my mind and decided to go. The opening time is quite late, about 2 and a half hours. I arrived after 1 pm and there were only 3 groups in the spacious restaurant. I ordered the kashiwa soba for 1000 yen, as cold soba tends to make my stomach cold. It took about 10 minutes for the noodles to be served. The visual of the soba was a brownish color with thick noodles like kishimen. The texture of the noodles when eaten was also like kishimen. The flavor of the soba was quite strong and the chopsticks kept moving. The toppings included large chunks of chicken thigh meat (4 pieces) and green onions. As mentioned in other reviews, the taste of the broth is unique. Perhaps they use dried ingredients in addition to bonito flakes. Although the portion was about double the usual amount, surprisingly, I was able to finish it all easily. For 1000 yen, I was satisfied with the taste and portion size. I will come back again on days when dinner is late. Thank you for the meal.

I received information about a unique soba restaurant and finally had the chance to visit it when I went to Hokkaido for an ANA mileage redemption. The restaurant is only open during weekday lunch hours, making it quite difficult to visit. The restaurant is located on a road connecting JR Takikawa Station and Route 451, with a bright orange roof that stands out. The interior has a traditional Japanese atmosphere, with a surprisingly spacious layout. There are various types of soba dishes on the menu, ranging from warm to cold options, with no udon or rice bowl dishes available. The prices are average to slightly high. I ordered the "Tempura Soba" which came in a unique presentation with soba noodles, tempura, and soba dipping sauce served in separate compartments. The soba noodles were wide and firm, with a chewy texture. The dipping sauce had a subtle cloudiness and a unique flavor from dried fish. The tempura consisted of small tempura bits and fried shrimp with the head still attached. The tempura had a crunchy texture and a delicious flavor. Overall, the soba noodles, dipping sauce, and tempura were all unique and flavorful, although they may not be to everyone's taste. I enjoyed the experience and would like to try their warm soba dishes in the future.

Niku soba (meat soba) for 1,000 yen (tax included) and chilled nuki soba for 850 yen (tax included). The noodles are thick and filling, and the soup has a unique fish-based flavor that you might get hooked on. The large portion is too much to eat, so the regular size is enough.

The noodles were too thick, they said it would take over 20 minutes even though it was right after opening, there were various reasons, but waiting 40 minutes is too much. The soba had a taste of country buckwheat that was appealing, but if they offer a large serving, the regular portion is too much. The broth had a seafood flavor that wasn't to my liking.