Rest time: Tuesdays and Wednesdays Business hours and holidays are subject to change, so please check with the store before visiting.
北海道江別市新栄台6-2
Photos
(20)
1/20
Details
Reservation Info
can be reserved
Children
child-friendly
Payment Method
Credit cards accepted
Electronic Money Accepted
Number of Seats
14 seats
(Counter: 6 seats, Table: 2 x 2 seats, 4 x 1 seat)
Private Dining Rooms
None
Smoking and Non-Smoking
No smoking at the table
Parking
Yes
8 cars next to the store
Facilities
Counter seats available
Drink
Sake available
Comments
(21)
p.jack
4.00
This month's fourth food adventure was at "Teuchi Soba Saracenjin no Mugi," where I had the "Curry Tsuke Seiro" cold soba with rice for lunch. The restaurant is located along Route 110 (Ebetsu Inter Line), with a log house featuring a sign for "Mashu Soba." The soba noodles are handmade every morning and once they run out, the shop closes for the day (on this day, the shop closed around 13:45 after we finished our meal). Both cold and hot soba come in 13 varieties, with the option to add extra noodles for an additional fee. On weekends and holidays, you can request to have all soba dishes made with locally sourced 100% buckwheat noodles for an extra charge. The 90% buckwheat noodles made from stone-milled Mashu soba flour have a good texture and smoothness. The dipping sauce is rich in flavor with a hint of roasted chicken and green onions, and the slightly spicy curry seasoning holds its own against the soba. The handcrafted log house adds to the cozy atmosphere of the dining experience. Parking is available on the west side of the shop. The name of the restaurant comes from the history of soba being introduced to Europe by the Saracens (Muslims from China), where it was called "Grano Saraceno" in Italian, meaning "Saracen wheat."
のりのりギズモさん
4.00
It's been a while since I walked here, so I arrived a little after 1:30 pm and was seated right away, which is lucky because usually there's a wait during lunchtime. This year in Hokkaido, where the lingering heat is tough, cold noodles have been popular. The soba here is really delicious! Today, I came with my husband's mother and my husband, a party of three. I had plum soba with grated radish, served cold. My husband and his mother had tanuki soba, also cold. The soba noodles are thin and easy to eat, with a subtle sweetness that I always enjoy. I will definitely come back again. Thank you for the meal!
ヴィラセゾン
3.60
Handmade soba "Saracenjin no Mugi" in Ebetsu City, Hokkaido. The noodles have a good texture and aroma, with a hint of sweetness, making it a great value for authentic soba. The restaurant "Seiro" is located at 6-2 Shinsakuradai, Ebetsu City, Hokkaido. It is about 2646m from Nopporo Station. The average budget is around 1000 yen, and they have parking available. The restaurant is closed on Tuesdays and Wednesdays, and the business hours are from 11:00 to 15:00. #HokkaidoGourmet #Soba #HokkaidoSoba #EbetsuGourmet #EbetsuCity #EbetsuSoba #SaracenjinnoMugi
マシャシャ
3.50
I never expected to find a soba restaurant in such a small hut... And they even have seating on the second floor? It was a surprisingly unique soba restaurant. They specialize in soba, with 90% of their menu dedicated to it. The soba had a strong flavor, and I really enjoyed their soba broth, which was thick and just the way I like it. The aroma of the soba was also nice, and the large portion size was satisfying. It's been a while since I've had such delicious soba. I'll have to come back in the winter and try their hot soba!
ぺっぺちゃん0708
3.40
Visited around 2 pm on Saturday. As soon as we sat down, the staff brought us water and mentioned that they had one serving of countryside soba left. I ordered the chicken and leek soba, while my companion ordered the curry nanban soba. The chicken and leek soba had a deliciously grilled leek and chicken, and the countryside soba had thick noodles with a great texture and a nice chewiness. It also had a yuzu flavor which was very tasty. The curry nanban soba had thin noodles with a good texture and was very refreshing. Although the restaurant was not full, more people kept coming in even at this time, indicating that it is a popular spot among locals. The prices were reasonable, and the quality for the price was great. Highly recommended!
ひとみ198309
3.50
I ordered the "tenseiro" and wild vegetable soba. They use stone-ground soba from Lake Mashu, freshly made every morning. The wild vegetable soba is only available on weekends and holidays, made with 100% country-style soba. It was not too firm and easy to eat. The tempura shrimp was crispy and delicious.
しろほや
3.10
Egg and rice bowl soba for 950 yen. Hmm? What's wrong? The broth is too sweet. The noodles are cut short and uneven. There are lots of small pieces at the bottom. It didn't used to be like this before. The broth is on the sweeter side, but this is too much. When I tried a spoonful of my companion's soba broth, it was completely different. Not sweet at all. However, my companion's broth was also weak in flavor. The noodles were surprisingly short and there were cut pieces at the bottom. The noodles were the same for my companion. The egg was fluffy and voluminous. Delicious, but so sweet. Maybe it was just a one-time thing? Or did something change? By the way, the portion of noodles is quite generous. It will fill you up, but somehow it doesn't satisfy the soul.
kumi0708
4.00
During a drive in Ebetsu, I found this stylish log house cafe where I could enjoy 100% locally produced hand-cut soba noodles. Made from freshly ground and boiled Masuho soba, the noodles have a subtle sweetness and a fragrant aroma that spreads in your mouth, making them a must-try. The pork bowl made with local Kamifurano pork is also popular and available only on weekends and holidays. The log house with red windows and a green roof, built by the owner, has a great atmosphere. I tried both the rural 100% soba and regular soba on weekends and holidays... both are delicious! The tempura is also crispy! A perfect way to relax with soba tea!
のりのりギズモさん
4.00
This is a popular restaurant located in a residential area near Enbetsu Nishi Interchange on Route 110, with Ton Den Farm and BESS housing exhibition grounds nearby. You can spot it by the sign for Masu Soba. There is a gravel parking lot in front of the restaurant. Be mindful of parking properly as there is space for only 8 cars max if parked incorrectly. The log cabin style of the restaurant is charming, and once inside, you will be directed to your designated seat. The view from the window is lovely, especially on a sunny day. The surroundings are peaceful with no tall buildings nearby. The restaurant was quite busy when I visited around 2 pm, with only a few empty seats. I ordered the cold Go-bou Ten Seiro for 1150 yen, and my husband ordered the cold Ume Oroshi Soba for 1000 yen. Despite my husband usually preferring warm dishes, he enjoyed the cold Ume Oroshi Soba after a day of gardening. The Go-bou Ten Seiro was also delicious, with the thickly sliced fried burdock being easy to eat. The soba noodles were thin and firm, disappearing quickly. The best part of dining here is the delicious soba broth. A restaurant with tasty soba broth always serves delicious soba, and this place did not disappoint. Thank you for the delicious meal! We will definitely be back.
くさまるこ
4.00
I stopped by for lunch as I was nearby for work. I had always been curious about this restaurant because of its catchy name, but I never had the chance to visit due to my schedule. My boss ordered the Curry Nanban and I ordered the Tori Nan Seiro. The Curry Nanban looked delicious so I took a photo of it. When I asked about the taste, they said both the soba and curry were really delicious. I definitely need to come back and try the Curry Nanban Soba next time. The Tori Nan Seiro that I ordered was filled with plenty of ingredients, including green onions and chicken thigh meat. The dipping sauce was a bit spicy and rich. It paired well with the cold noodles and was very tasty. Slurping the noodles made the flavor even better. They also served soba water in a small cup, which I was able to enjoy on its own. It was a thick, cloudy soba water. Visiting this restaurant solved the mystery of the Saracen and I got to enjoy delicious soba. I left very satisfied. Thank you for the meal!
ソバオ.com
4.10
The origin of the restaurant name comes from the fact that buckwheat is believed to have originated in Yunnan Province, China, and spread to various places from there. In Yoruba, buckwheat was introduced through the Saracen Empire, and there are buckwheat-based pasta and crepes. In Italian, buckwheat is called "grano saraceno," meaning Saracen wheat, which is the origin of the restaurant name.
akane.s
3.60
On a day with heavy snow, I decided to visit this restaurant thinking that I might be able to eat without waiting in line if I go right when they open. The restaurant is quite far from the station. Because of the heavy snow, I was able to eat without waiting in line. The restaurant is a two-story log house style. I ordered the Kamo-nan seiro and Ten-seiro, both in large size. For the Kamo-nan seiro, I chose the limited edition Inaka Juwari soba available only on weekends and holidays. The Kamo-nan seiro had plenty of duck and green onions, which was a delightful point. The staff were all calm and kind, and even though I came all the way to this faraway soba restaurant, I felt healed. I have recently become fascinated by the charm of countryside soba, so I plan to continue exploring more.
くろあめ
3.50
I visited a secretly popular soba restaurant for lunch in Ebetsu. The log house-style interior has a chic atmosphere. I ordered from the soba-only menu: - Soba (seiro) 750 yen - Mini pork bowl 450 yen The mini pork bowl is made with limited quantities of "Kamifurano pork." The soba seems to be made with Mashu-produced stone-milled flour, using a mix of wheat flour with a lower ratio (less wheat flour compared to regular soba) and appears to be hand-made. The portion size is average, and the soba has a good texture and flavor when eaten without dipping in the sauce. The mini pork bowl comes with four slices of thinly sliced seared pork belly, which is sweet and delicious! Soba-yu (soba water) is served, which has a thick texture and is enjoyed after finishing the meal. Thank you for the meal! (^~^)
とどぎんちゃん
3.50
On this day, there were various things happening... including some dissatisfaction towards my husband that had been building up for a few days... which led to a grumpy visit. We arrived around 2 o'clock but the parking lot was full, so we asked the staff and were told to wait for a bit. Eventually, a spot opened up and we were seated at the counter where chopsticks, a hot towel, and warm soba tea were already set up. I carefully looked at the menu and ordered the Seiro for 750 yen, while my husband, the source of my grumpiness, ordered the Torinan Seiro for 1000 yen. After waiting for about 30 minutes, our food arrived. My soba was thin with a good texture, sliding down smoothly. It disappeared in no time... The Torinan had tender chicken meat and the green onions were crunchy and delicious. Two more groups came in after us and the restaurant closed for the day. Thanks to the delicious soba, my mood improved slightly. It was delicious, thank you for the meal.
mqyyq
4.00
I tried the Gobo Tempura Soba for 1,100 yen at a popular restaurant in Ebetsu City. The soba noodles are made from locally sourced (Masyuko flour) stone-ground flour, hand-rolled every morning. The aroma, texture, and chewiness are excellent, and the Gobo Tempura is also delicious. I will definitely come back for more. Delicious hand-rolled soba noodles at Saracenjin no Mugi in Ebetsu City, Hokkaido.
☆流れ星
4.20
This is a soba restaurant that I recommend in Ebetsu City. It is now a very popular restaurant, so it is bound to be crowded, but it is worth the wait. The soba here is made with Masudaka buckwheat flour from outside Hokkaido, which gives it a unique character. Despite the recent decline in quality of Masudaka, this restaurant brings out the advantages and charms of using buckwheat flour from outside Hokkaido. The fresh greenness that is common in this year's new soba may be less pronounced, but the lively aroma is still present. The firm, chewy texture and pleasant mouthfeel, along with the clear, refreshing broth made from clean bonito stock, and the subtly sweet richness of the medium-thick dipping sauce all complement the soba perfectly. This restaurant still has room to grow. If you're a soba lover wondering about the appeal of 80% buckwheat soba, be sure to give this place a try!
ソバオ.com
4.40
Handmade buckwheat soba - Origin of the name of the Saracen Wheat Shop... Buckwheat is said to have originated in Yunnan Province, China, and spread to various regions from there. It is believed to have been introduced to Europe through the Saracen Empire, leading to the creation of buckwheat-based pasta and crepes. In Italian, buckwheat is called "grano saraceno," meaning Saracen wheat, which is the origin of the shop's name. Our soba noodles are handmade every morning using stone-ground flour from Mashu. The soba is made with a lower wheat flour ratio than usual, enhancing its flavor. The "countryside 100% soba" is slightly thicker noodles. Available only on Saturdays, Sundays, and holidays, with limited quantities and an additional 100 yen charge. Made with stone-ground whole grain flour. It was delicious.
ロティ男
3.00
On the way back from Furano, I stopped in Ebetsu for lunch. It's not a place I visit often, so I was unsure what to eat. After overindulging the day before, I decided to go for something light and chose soba. The restaurant was located in a residential area near Ebetsu Nishi Interchange, with parking for about six cars. It was a cute two-story log house. I sat at the counter and was served delicious soba tea. I ordered the plum and grated daikon soba to feel refreshed. It arrived in about 10 minutes, topped with plum, grated daikon, shiso leaves, and plenty of bonito flakes. The soba noodles had a good texture but a mild flavor. The dipping sauce was also quite plain. It's difficult to feel full on soba alone, as I realized once again. The soba broth was tasty, and I drank it quickly. I noticed they had 100% buckwheat soba available only on weekends, so I'll try that next time if I come back. Thank you for the meal.
tanitomo713
4.20
The staff recommended the 100% buckwheat soba available only on weekends and holidays, so I ordered it with shrimp tempura and gobou. While waiting, I was flipping through the menu trying to take a picture, and I came across a mention of the Saracens. Long ago, buckwheat was traded through the Saracens' country, so in Europe, buckwheat is referred to as "Saracen's wheat." When the 100% buckwheat soba arrived, I found it to be delicious with a good balance of sweetness and firmness. The soba had a nice texture and was well-chilled, and the slightly sweet broth paired well with it. The only thing I wished for was a bit more broth towards the end. Overall, it was very delicious and satisfying.
しーしし
3.90
The dark blue flag of "Masyu Soba" stands out on the snow-covered mountain, which is over 2 meters high, making it the only landmark that can be reached. However, it cannot be seen at all from the main road, and search efforts would be difficult in a blizzard. But that doesn't seem to be the case. The parking lot, filled with customers' cars, is bustling with people waiting. The log house is completely hidden in the snow-covered landscape, but it looks charming against the white backdrop. The bright and polite service led me to a window-side counter seat. I was informed that they had the limited 100% buckwheat soba in stock, so I decided to order that. The "Soba Set" for ¥700 is made from freshly ground buckwheat seeds from Masyu, using a stone mill every morning. Although they mainly serve Ni-Hachi soba, they make the effort to prepare the 100% soba for regular customers who visit frequently, especially on weekends. The black shining thin soba noodles have a dense and firm texture. Despite the daytime temperature being -6 degrees Celsius (the kitchen seems even colder at 10 degrees below), the sound of them being finished in ice water could be heard, indicating their dedication to this firmness. The aroma after slurping is subtle, but the flavor and sweetness that spread as you chew are enjoyable. The broth, with the umami of bonito flakes covering the mouth, gradually reveals the presence of kelp. The well-balanced rich and deep flavor is easy to drink, with a round finish. It seems to have mellowed and rounded out during a deep sleep (aging) at low temperatures. The sweetness of the soba soup and the broth blend well, making it enjoyable until the end. It was delicious. The cheerful and friendly customer service throughout was nice. Thank you for the meal.
dream184239
3.50
Last time, I had the regular size inaka soba in a seiro. I was so hungry that I ate it all without taking any photos. My friend tried some of the soba, and they preferred the regular size, so today I ordered the large size in a seiro. The flavor and sweetness of the soba are delicious. The smooth texture when slurping it up is also fantastic. The dipping sauce has just the right amount of soba flavor, which is great. When I was about halfway through the noodles and thought about adding more sauce, I realized there wasn't much left. The amount was just right for the regular size, but I think it's a bit lacking for the large size. I'm not a soba expert, but I prefer to eat it with plenty of sauce. I savored the remaining soba little by little with the sauce, but I felt a bit unsatisfied. I wanted to finish by drinking the thick soba water, but there wasn't enough sauce left, which was disappointing. I should have asked for more sauce, but I couldn't bring myself to do it. The soba was delicious. Thank you for the meal.
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