"I found a place serving soba with tempura, which was my second choice when the first restaurant I intended to visit was closed. I am originally from Fukuoka, known as the Udon Kingdom, and I prefer udon over soba. However, my favorite udon is the warm broth type, and I dislike cold soba or kama-age udon. The reason I started eating soba was that the udon broth in Hokkaido is different from the Eastern Japan style, and it didn't go well with Fukuoka's broth. Since soba has a unique aroma and flavor, I realized that it didn't match well with Fukuoka's broth, and that's how I started eating soba. In recent years, major Sanuki udon chains have expanded into Hokkaido, making it possible to enjoy udon from Western Japan. Additionally, it has become easier to purchase the popular "Higashimaru Soy Sauce Udon Soup" in Osaka, allowing us to enjoy delicious udon at home without having to eat out. As a result, my opportunities to eat soba have decreased significantly, but if there's tempura soba available, it's a different story. I visited during lunchtime, and there was only one car in the parking lot, with only one group of customers inside. I sat at a two-person table, where a non-smoking sticker was placed. However, not all tables had it, and there were no ashtrays, so I assume it's a remnant of when they used to separate smoking and non-smoking tables. I ordered the hot tempura soba, and the soba and tempura were served separately. The tempura was thinly sliced vertically and looked delicious. There was salt on a small plate, and I was eager to eat it as it is. I decided to try one piece as is, and after taking a bite, I thought, 'Wow, this is delicious! I might end up eating it all!' I was in trouble (laughs). Since it's tempura soba, without the tempura, it's just plain soba. I tried another piece, and then put the rest in the broth. The soba noodles were about 3mm wide and flat, without the usual stretchiness of warm noodles, and they paired well with the broth. The broth had a flavor I liked, with the tempura coating melting into it, creating a deliciously mellow taste. The tempura had softened just enough and was also tasty. I couldn't help but slurp it all up. When it comes to tempura soba, I think of the now-closed famous restaurant Matsuba and the soba chef I liked at Gotsuan Takuyu store. However, the tempura here is so delicious that it alone makes you want to order another bowl."

The temperature rises in hot sunny Sapporo. Finished work at noon and went for a ride. Felt the pleasant vibrations after a long time while cutting through the wind. Headed south with a specific destination in mind. As I passed Chitose, the temperature dropped and it started to feel chilly. Once again, I realized that the Hokkaido region is indeed cold. And then... shivering. Arrived at the pizza place I was aiming for, only to find it closed, so I headed to another place. Just in time for snack time, the place was crowded. I was seated at the counter near the stove right by the entrance. Phew, made it just in time. Highly recommended soba with crispy burdock tempura. The burdock tempura had a strong visual impact and was crispy with a nice crunch and aroma. It was flavorful even without salt or broth. The thinly sliced carrot tempura as garnish felt a bit unnecessary to me, but I appreciated the attention to detail. The soba noodles were made from buckwheat grown at the foot of Mount Yatsugatake in Nagano Prefecture, ground in a stone mill. The hand-cut soba noodles were flat and medium-thin, with a slightly rough surface and good elasticity. They had a strong flavor and left a lasting impression after chewing. The thickness and cooking of the noodles might be a bit of a concern for some due to the texture. However, the flavor after chewing was impressive, indicating that the quality of the buckwheat used was good. Now I'm curious about the weekend-only 100% buckwheat soba. It looks delicious. The broth was a flavorful Ezo-style broth with a strong umami taste, supported by a thick and effective dashi made from bonito and mackerel. It had a strength that didn't overshadow the soba noodles. Good value for money at 890 yen. They have a variety of dishes under 1000 yen... the tomato and celery salad might be good too... it was delicious. Thank you for the meal.

I used the JR Hokkaido "One-day Walking Ticket" for 2540 yen to enjoy a train trip. Departed from Sapporo at 8:48 ⇒ arrived at Tomakomai at 9:49, then arrived at Makkari at 10:31 ⇒ arrived at Uguisukawa at 11:00. This cost me 2420 yen, almost covering the cost for one way. After leaving JR Uguisukawa Station, I walked straight ahead and turned right onto National Route 235. It took about 10 minutes on foot to reach a cute soba restaurant with a red Japanese-style curtain. At around 11:15 on a Saturday, there were 4 customers already seated and more than 12 customers waiting. I was seated at a table for two. I started with a draft beer for 550 yen, a cold Asahi Super Dry. When you see the beer tap at the entrance, you can't resist having a drink, right? I was the only one drinking in the restaurant at that time. I ordered the Makkari asparagus tempura for 590 yen. Two thick asparagus spears were beautifully cut and served. Just looking at it made it seem delicious. The thick part had a crunchy texture and was also delicious. The vegetable aroma and sweetness spread in my mouth. I planned to have the tempura first, but the soba arrived before that. I didn't mention it, it was daytime, so they probably served them in the order they were ready. It's not easy to leisurely enjoy soba before tempura. The soba I ordered was the limited edition "Ultimate Soba Mori" for 900 yen. It was made from blended whole buckwheat grown at the foot of the Yatsugatake Mountains in Nagano, and coarse-ground 100% soba. It was a medium-thick soba with a light gray color and black stars. The condiments included water from Kyoto, sun-dried salt from Okinawa, green onions, and wasabi. Even the water was a condiment! Everything was delicious, but I particularly liked the soba with a little bit of broth, green onions, and wasabi. When the tempura arrived, I ate it with salt, and then ate the soba with the tempura's flavor in my mouth, which was also delicious. For me, beer, soba, and tempura are a perfect trio. Just as I entered, the dishes arrived quickly at my table, but after that, there were some delays. The restaurant was full, and there were also many cars parked outside! I spent 35 minutes there and paid 2040 yen. There were many other menu items available, so please refer to other people's photos for more options. After that, I wandered around the "Mukawa Shiki no Yakata" roadside station to pass the time before heading back to Uguisukawa Station. Departed from Uguisukawa at 13:06 ⇒ arrived at Tomakomai at 13:35, then arrived at Shiraishi at 13:55 ⇒ arrived at 14:58. It was still early, so I decided to take another ride. Enjoy!

After a work meeting, I visited this place to find a delicious restaurant in Mukawa Town. I ordered burdock tempura, tempura bowl, and soba noodles. The burdock tempura was hot, crispy, and juicy, and delicious. Of course, the soba noodles and tempura bowl were also delicious. I would like to order this set again. Thank you for the meal!

Delicious! This restaurant has a high sense of creativity in how they serve their food, and currently they are offering a spring-themed masterpiece soba. On this day, after trying the weekend-only "Ultimate Soba," I ordered the seasonal menu that I originally came for. The dish is called "Nira Soba from Kosaka Farm in Murakawa," with a tower of Nira (garlic chives) named "Nira Twist" topped with a raw egg yolk. Unfortunately, the egg yolk had fallen off this time, but that's okay. The broth for the cold noodles is light and focuses on the flavor of the dashi. The abundant and fragrant spring Nira pairs well with the 80% buckwheat soba, and breaking the egg yolk adds more richness while the broth becomes milder. The crispy fried tempura bits and white sesame seeds provide a nice accent, creating a "Symphony of Spring Colors." It's a nutritious choice for the changing season. When you think of spring, you think of Nira, and when you think of Nira, you think of Mukawa-cho, and when you think of Mukawa-cho, you think of Igokoro... I hope they continue to aim for the famous spring menu of Mukawa. The potential is definitely there.

This is the most talked-about soba restaurant in the area around Mukawa Town. It is a charming newcomer that offers delicious soba, great service, and innovative ideas. They offer a special "Ultimate Soba Mori" for 900 yen on weekends. The soba is made from buckwheat grown at the foot of the Yatsugatake Mountains in Nagano Prefecture, and it is coarsely ground. The exact details of the blend are unclear. The noodles are thin and well-connected, with a slightly firm texture. Overall, the soba is well-made, but it feels a bit too compact and lacks a bit of finesse. The flavors are well-balanced, with a hint of sweetness, but it could use some improvement. This soba could benefit from further refinement.

The Wonderland Soba Restaurant in Mukawa Town is constantly evolving, with a welcoming hospitality. The crispy burdock tempura soba (without seaweed) for 890 yen is made with buckwheat grains from the foothills of Mount Yatsugatake in Nagano Prefecture, ground using a stone mill made of ant nest stone, and hand-kneaded into a slightly flat and well-connected soba. It has a slightly firm texture when boiled, which becomes just right as you chew, with a refreshing throat sensation. The aroma is also well accentuated, and the lingering taste of soba is long-lasting, showcasing the strength of Shinshu Nagano. This is truly delicious soba that follows the traditional path of using 80% buckwheat flour. The dipping sauce is made with a clean and flavorful dashi stock, versatile with a moderate thickness and medium richness. The crispy and fragrant burdock tempura has a perfect thickness, allowing you to taste the richness of the burdock. It pairs excellently with salt. If the garnish of green onions were more delicate, it would shine even more, but for 890 yen, this performance is outstanding. While I won't say it's worth traveling from afar, if you're in the Mukawa area and craving soba, this is definitely a must-try. The "crispy burdock tempura soba" comes with my personal guarantee of excellence! Furthermore, they have recently started serving 100% buckwheat soba on weekends, so it's something to look forward to.

The local soba restaurant seems to have closed down, so I haven't been able to eat soba for a while. I had planned to visit this Igokoro restaurant on my way back from the capital. Although I had already eaten ramen, I decided to stop by for a light meal. By the time I got off at the Ugo IC, it was already 1:30 PM and I was starting to get hungry (laughs). There were 4 groups of customers in the restaurant, with 2 groups already finished eating. There were raised tatami seating, regular tables, and a counter in the middle, offering a variety of seating options. I quickly checked the menu. I had decided on the "burdock tempura soba" that I was curious about, and also added the "long potato tempura" as an extra. It took about 25 minutes for the food to arrive. Well, there were two other groups of customers, so it's understandable. Oh, the soba was served in a large portion. The burdock tempura had quite an impressive presence, with four 15cm burdock tempura sticks. When you dip it in salt, you can enjoy the strong earthy aroma of burdock. The long potato tempura was over 2cm thick, with a crunchy texture and the same earthy aroma, best enjoyed with salt as well. As for the soba, it was flat noodles with a satisfying texture. When you slurp it without the nori seaweed, you can taste the aroma of the new soba, which is delicious. Personally, I don't think nori is necessary for cold soba, especially for new soba. I prefer it to be served on the side, just a little bit. The condiments in the soba broth are also kept to a minimum. I will try ordering it without nori next time. I felt quite full after finishing the large portion. I skipped dinner, but it wasn't unbearable, thanks to the soba.

I stopped by this place. It was past 1 pm on a weekday, so I thought the peak time would be over and decided to go in. However, it was almost full. Even though it's a soba restaurant, my eyes were drawn to the beef bowl, making it a tough decision. I ended up choosing the soba. I hesitated between burdock tempura and shrimp tempura, and finally decided on shrimp! The shrimp tempura was served on a separate plate with two quite large shrimp. The tempura was crispy and hot without the batter getting soggy. I thought the price was a bit high, but considering the size of the shrimp, it was worth it.

On June 7, 2022, a day off, I went to my parents' house with my second son to treat my father, who loves soba, to the soba from Izumi Shokudo in Hidakamonbetsu. We arrived a little before 11 o'clock, but no one was there. Huh? There was a notice of temporary closure posted... Checking Twitter, it seems that they were also closed unexpectedly yesterday, and people who came from far away were disappointed in front of the store... Well, there's nothing we can do about it, so let's eat something nearby and head back. On the way back, we entered Mukawa Town and found a sign guiding us to Igo Koro. In soba mode, we headed to Igo Koro. They had thorough COVID-19 measures in place, including alcohol disinfection at the entrance and ventilation using circulators. When we sat down, they even provided individual alcohol-soaked cotton pads used in hospitals. I ordered the Duck Nanban Soba, which uses duck from Takikawa. Takikawa must have a duck farm, as the duck from Takikawa is often mentioned. The dish came with three pieces of duck meat and three white leeks, looking delicious. Duck meat, leeks, and soba are truly the best trio! The umami of duck fat, the rich aroma of leeks soaked in it, and the firm soba... it really is delicious. While chicken and pork are good, I think duck is my favorite. The soba noodles are flat and of medium thickness, easy to eat with a smooth texture. There was also tenkasu in a small dish, which can be used to make a simple tanuki topping. My son had the Burdock Tempura Zaru Soba. I tried one piece of burdock tempura. The unique cutting style and shape make a strong impression! It seems to be popular, as several customers ordered it. Watching the interactions between local regular customers and the staff, as well as the calls from the kitchen to the customers, it is clear that this restaurant is loved by the local community. We enjoyed our meal. Thank you for the delicious food.

I passed by the store several times a year and knew of its existence, but this was my first time visiting for lunch. Even on a weekday during the lull between major holidays, the store started to fill up with customers after 12 o'clock, and there were many people waiting in their cars unable to enter. I checked the menu hoping for some seasonal mountain vegetable tempura, but couldn't find any, so I ordered the Tempura Soba (1470 yen). The noodles were quite wide, and I remember they also had Somen noodles as an option, which might be better if you want to enjoy a smoother texture. The soba broth was not too sweet or too spicy, just to my liking. The tempura toppings included shrimp, eggplant, smelt fish, squid, and pumpkin, with the pumpkin being particularly delicious. The staff's service was pleasant, and I would like to visit again if I have the chance.

A lively authentic soba restaurant in Mukawa Town. They have a variety of fun menu options and the flavors are consistently good. Their most popular dish is the Gobo Tempura Soba for 840 yen (tax included). The soba noodles are not my preferred flat type, but they are made with Shinshu soba flour and a blend of coarse ground flour, giving them a good chewy texture and a mature, flavorful taste that is perfect for this season. The dipping sauce is sharp with a rich umami flavor, complementing the soba well. The unique gobo tempura is also delicious, crispy and fragrant, with a rich texture that perfectly balances the gobo and the batter. It pairs well with the pink rock salt. At 840 yen, this dish offers great value for money and it's no wonder it's their most popular dish.

I headed to a shop I wanted to go to fill my stomach that wasn't satisfied with taiyaki, but it was temporarily closed... Since the temperature is a bit high, I decided to have some slippery soba noodles! The tempura at this shop is a must-have. It's been 3 years since I moved from Okhotsk, and I'm craving oysters... haha I was drawn to the words "oyster tempura soba" and "spicy", so I also got a small spicy tempura rice bowl set. The small oysters are delicious with a crispy coating. I thought about getting the sarashina soba, but I went with the regular one. Spicy tempura rice bowl isn't something you hear often, but the sauce is spicy and delicious. I forgot to drink the soba tea recommended because I was worried about my cat sleeping in the car! I love the tempura here because it's crispy. Thank you for the meal!

Five years ago, a countryside soba restaurant opened and has evolved into an exciting and excellent establishment. First of all, it offers authentic soba noodles, but also effectively promotes various aspects of its business with a feminine touch, such as highlighting different specialties, proposing fun ways to enjoy the food involving local producers and ingredients, including on social media. The efforts and innovations all come together harmoniously to function effectively. It's wonderful! (applause) For details on these efforts, please refer to the images of the menu and the booklet "Igokoro Sanpo." The Ebiten Soba, priced at 1,260 yen (tax included), uses Tateshina variety soba flour from Nagano Prefecture, which is slightly flat and well-connected. It has a pleasant elasticity and a slight sweetness in flavor, although it may not be particularly outstanding, it is a solidly authentic hand-made soba. The broth is thick with a solid foundation, subtly integrating a chewy texture and a rich taste. The large-sized Ebiten is well-fried, and the small-sized shrimp tempura with an original twist is enjoyable, although the strong shrimp flavor may not perfectly complement the soba. Nevertheless, it could stand alone as a side dish. Overall, this soba restaurant offers a satisfying experience, and it's impressive. Of course, this is made possible by the high-quality soba noodles. While there are many traditional and popular soba restaurants in the market, this establishment's approach of using local ingredients in their products, proposing new ways to enjoy the food, and providing a heartwarming service package sets it apart. This type of authentic yet locally-inspired dining experience, combined with a focus on the aging population in depopulated areas, should be something to watch out for. Nowadays, elderly people also enjoy fried foods and innovative dining experiences, making soba, a healthy option, and a creative opportunity. Moreover, in this area where a younger generation is also emerging, the addition of a kids' menu is delightful. Become a soba lover. It was really good... But there is still room for improvement. More and more! Aim to become a renowned restaurant, keep up the good work Mukawa Town! We are looking forward to it. *Some menu items may be on hold due to the COVID-19 pandemic, so please check before visiting.

I traveled from Shizunai to Sapporo and had an early lunch in Mukawa Town. I searched on Tabelog and found a highly rated local restaurant called "Sobakaya Igo no Kokoro." I arrived before the opening time and got a seat in the corner of a large table. I ordered the "Mori Soba @630" which was served in about 6 minutes. The soba noodles were made from Shinano Province's Tateshina buckwheat flour and had a smooth texture with a firm bite. The dipping sauce was a bit light at first but complemented the soba well as I continued eating. The chopped green onions may have looked a bit messy, but overall, the restaurant seemed to have a clear direction in terms of ingredients and flavors. I was particularly interested in trying the "One-of-a-Kind Katsu Don @1,480" next time. Overall, it was a satisfying meal.

Hokkaido is already in full autumn mode. I was hoping to see some autumn leaves, but it might be closer to the end of this month. It seems like it will take a bit more time for the trees to change color. Today, I took a little drive to Mukawa Town. We visited the delicious "Soba Restaurant Igo" that had many reviews praising their tempura. My husband ordered the Shishamo Tempura Soba (cold) since Shishamo is a specialty of Mukawa Town, and I ordered the Oyster Tempura Soba (warm) because I've been craving oysters since moving to Hidaka area. We also ordered the famous burdock tempura as a side dish. The soba here seems to be flat noodles, maybe new soba for the season? The tempura was delicious, with a crispy coating that wasn't too heavy. Even the oyster tempura, which tends to be moist, was crispy! The Shishamo, oysters, and burdock tempura were all delicious. The slightly rich dipping sauce was also within our taste preferences. I personally think that warm soba goes well with this place. I'm happy to have found another delicious restaurant. Next time, we'll definitely go for warm soba and tempura again! *The restaurant is taking thorough measures against COVID-19. During busy times, they ask customers to wait in their cars and come to call them when it's their turn, providing disposable alcohol wipes. It's rare to find a place in the countryside that pays attention to such details. This restaurant left us satisfied in both our stomachs and hearts!

I visited the soba restaurant "Igokoro" in Mukawa-cho. It was a weekday, but there were quite a few customers during lunchtime. The interior had tatami seating, table seating, and counter tables, accommodating a large number of people. I ordered the burdock tempura soba from the menu. It arrived in about 10 minutes, with everything from the soba soup to the bill placed on the tray (laughs). I felt it was quite wild, and first tried the soba. The soba was coarse-ground, similar to country-style soba, with a 20:80 ratio. It was cut to be flat noodles, with a thin cut that enhanced the aroma and texture, making it delicious. The dipping sauce was slightly thick but not too sweet, complementing the soba well. As for the burdock tempura, it was very crispy and the frying was done really well! I debated ordering more tempura, but decided to save it as a treat for my next visit. Although it may be difficult to visit due to its location, I would definitely like to go back when I'm in the area. Thank you for the meal.

Soba noodles with 10% buckwheat flour. It was delicious. Thank you very much.

It had been quite a while since my last visit. I ordered zaru soba in the beautifully decorated restaurant, topping it with squid tempura. However, I think the correct choice would have been burdock tempura. The menu is extensive and the soba is delicious, so I would like to visit again.

I had pork motsu hot pot and forest soba. The forest soba was cheap and delicious.

The atmosphere inside the restaurant was calm and nice. The soba noodles were delicious, and the tempura was crispy.