I had the local specialty soba called "Muryoju" and chicken skin soba. The chicken skin soba came with the option of having the noodles and skin removed, so I ordered it that way. The "Muryoju" was a cold soba with a sesame oil flavor. The broth of the chicken skin soba had lots of crispy skin in it. Both dishes were delicious.

"Tori-zaru" is a great value set that combines separate menu items. The "Kawa Tori-zaru" with a strong flavor is also recommended. There are many branches and outlets in Kushiro city, but this menu seems to stand out at Nusamaisan."

From 9 am to 3 pm, the lecture on legal training in a can was a battle against drowsiness. After eating lunch, the lecture was an even bigger battle against drowsiness. The price was 950 yen. The restaurant became extremely crowded as many people who were attending the training suddenly arrived, making it difficult to find a place to eat.

This East House uses a unique green soba that is specific to Kushiro. The soba flavor and chlorella taste are not overpowering. The noodles are cooked just right. The dipping sauce, rich with chicken skin, is quite delicious. The chicken fat melts well, and the skin is chewy like beef tripe. There are also crunchy parts to enjoy. While this dish is already delicious, it's hard not to compare it to "Shun-sai Higashiya" for chicken soba. The broth in Shun-sai is still superior. One can't help but imagine how perfect it would be if they added Haimai-ten's chicken skin to that broth.

Today, I left my child at home and sneaked out to Edo Higashi for the second time. The first floor was small and not very cozy, so I went up to the second floor. The stairs were as steep as a trick art. Please be careful. There was no background music here. I enjoyed the quiet atmosphere. The second floor had a strong feeling of being at my parents' house. It made me feel like a grandchild again. This time, I had the Torikawa Zaru Muryoju and Kashiwa Nuki Nameko Oroshi (udon). The Torikawa Zaru had a strong meaty texture that you could fully enjoy. You could also enjoy a different taste with the separate plates of ginger and tenkasu. The Muryoju had a noticeable sesame oil flavor, but the excessive sauce was a bit of a concern. The Kashiwa Nuki had a stronger meaty texture compared to the meaty Torikawa Zaru. The Nameko Oroshi was a challenge for my daughter who found it too spicy, but she managed to finish it beautifully! Overall, I felt like something was missing... but I couldn't quite put my finger on it. However, the place was packed during lunchtime with customers constantly coming in. The staff were friendly and the atmosphere had a nostalgic charm.

This is a report from Hokkaido (lol). I stopped by "Higashiya Nusamai" located about a 2-minute walk from the Nemuro Bridge, one of the world's three greatest sunsets in Kushiro! The green soba noodles with chlorella kneaded in are quite impressive, right? I arrived around 5:30 pm on a weekday and there were only 4 customers ahead of me, so it was not crowded. There was a parking lot next to the restaurant. They had alcohol disinfectant, dividers, and good ventilation. I ordered the "Kashiwa Tane-komi for 850 yen," which is described as having twice the amount of kashiwa (chicken) soba, but I wonder if you can actually order it with extra kashiwa (lol). The dish arrived in about 5 minutes. The aroma of the broth was really nice! The kashiwa was plentiful, and the soba noodles were delicious as usual, with no impact from the chlorella. The kashiwa had a crunchy texture, which balanced well with the soft texture of the warm soba noodles. I finished it quickly because it was so delicious! I would like to try the cold menu items and rice bowl dishes next time! Thank you for the meal.

I had lunch in Kushiro today. I had some business around Kitaodori, so I visited Haimai Higashiya, a place I had been wanting to try for a while. A friend had highly recommended this Higashiya to me, so I decided to give it a try. It had been a few years since I had been recommended, haha. I arrived a little after 12 pm. The parking lot was quite full, but I managed to find a seat. I didn't realize they had a second floor too! I wanted something warm to eat, so I ordered the Hikkashiwa for 900 yen. It took about 15 minutes since it was crowded. Let's dig in. First, the broth. It was a bit too thick, maybe overcooked? The broth had a hint of sweetness, but it was a bit lacking. The first impression was a bit rough. The noodles were green, typical of Higashiya. I realized that I may not really like these noodles, haha. I prefer noodles with a smoother texture. There was a generous amount of duck in the dish. Since it was Hikkashiwa, it had pieces of duck skin which were delicious. Maybe I had set my expectations too high? Well, it's all a matter of personal preference. It was crowded, so I think it's a popular place! They also served tea after the meal. Thank you for the meal!

Lunch on December 28, 2020 (Monday). I visited Higashiya for their Tane-komi Soba. Despite arriving shortly after opening, there were already two groups of customers ahead of me. The staff, including the chef, were busy moving around the small restaurant, greeting customers without a smile. They also offer delivery service, showing that it's a popular spot. I ordered the "Oyako Tane-komi" for 1200 yen. The appearance was quite ordinary. The bowl seemed a bit small. The broth and seasoning were relatively light. The light green soba lacked chewiness and flavor. The egg topping was average. The chicken used was from a parent chicken. The shrimp tempura was a bit tough and lacked crispiness. The portion seemed smaller compared to other Higashiya restaurants. I finished the meal quickly. It felt a bit pricey for what I got. The chef energetically greeted regular customers. The staff's movements were lively, creating a vibrant atmosphere in the small restaurant. Considering the current situation, it's quite good. I would rate it 3.5 out of 5, deducting points for the small space, value for money, and taste.

I suddenly fly to Kushiro, "Higashie Nusamai" is waving, but I actually don't understand the meaning, I just like the sound. Today in Kushiro, there are two of us. As soon as we turned into soba, Yomesan started dating. She is particular about ramen, but not about soba. If it's authentic soba, she only eats mori, and if it's town soba, she doesn't care what she eats. We started with Higashie for the complete conquest of soba restaurants in Kushiro. Today's restaurant is "Nusamai-ten." We arrived at Nusamai. Will we be told again that it's not interesting? When we arrived using the navigation, it was in a slightly eccentric location. The appearance is also eccentric. Maybe a bit exaggerated? It's not a big store, but there is a second floor. There are customers coming down from the second floor as well. There are four tables for four people, two tables for three people, and two tables for two people. There are two sunken kotatsu tables. I don't know about the second floor. It's 1:30, but it's crowded. There's faint music playing, but it's not Yomesan's humming. The soba here is not dark green, but light green. Yomesan said "Kashiwa is famous," but she ordered "Torizaru." It's Nomura Masaki, right? I ordered "Kawara Kashiwa Soba." It's 850 yen and 900 yen. Town soba costs more. I don't eat anything other than mori at a good soba restaurant. It takes quite a while. In soba restaurants in Kushiro, customers sit at empty seats on their own. We wait until we are guided, but we are not guided. It's been over 10 minutes. There is chicken fat floating. It looks delicious. Here, it's Shichimi, right? It's not a clear Shichimi, but it's tasteful. The girl next to us, not that old, is making a crunching sound with a toothpick after finishing her meal. It's disgusting to do that while we're eating. Leave as soon as you finish eating. She said loudly as soon as the dishes were served, "There's no lotus root." You don't need a ladle at a soba restaurant. I got one, but I don't use it. Drink the whole bowl. That's the etiquette at a soba restaurant. The soup of "Torizaru" is lukewarm. It's sweet and sweeter than the skin. The skin soba lacks texture. That's why... Kushiro is not about soba. Soba is not something to talk about. Or else, it becomes unbearable. It's not a slippery type, which is good, but it lacks firmness. Do you know the word "koshi"? The skin is the parent. It has a great texture. That's why I like it. Meat is delicious because it's very muscular, making a good crunchy sound when you chew. The soup is salty but tasty. However, it lacks a strong dashi flavor. It's a bit sweet. Oh no, soba is not my thing. The soup lacks a dashi flavor. What a shame. What bothered me a lot was the waitress's perfume. It's a town soba, so such delicacy is not required, but please spare us the perfume in a food place. Kushiro... Overall, there is no dashi flavor.

Category: Favorite Izakaya (Hokkaido / Tohoku) Today we are in Kushiro. I worked remotely in the morning. Since I'm taking a break for lunch, I feel like having a beer. Let's head to "Higashiya" across the bridge from Kushiro Station. I'll have a bottle of Sapporo Classic at a table. The seaweed appetizer is a nice touch. It's late for lunch, but the place is bustling. The alcohol menu includes beer and sake. They have tempura, kashiwanuki, oyako-nuki, and more for side dishes. They have a wide variety of soba dishes, including mori, tanuki, tororo, natto, curry nan, sansai kashiwa, and more. They also offer rice dishes like tendon and oyakodon. I'll order the tenzaru and enjoy my beer while waiting. It's my turn after about 15 minutes. The soba arrives first. Green-colored soba, made with chlorella. The rich broth is full of bonito flavor. The soba is delicious and goes down smoothly. The freshly fried tempura is generous, with shrimp, vegetables, and kamaboko. Lastly, I met the bokobee. I enjoyed the meal and now it's time to head back to Kushiro Station. Thank you for the meal! "Higashiya Nusamai" 1-1-5 Minamiodori, Kushiro, Hokkaido 11:00-19:00, Closed on Tuesdays

I am in Kushiro and have finished my errands. Before moving to Obihiro, I have a mission to try Chlorella soba, which can only be eaten in Kushiro. I searched for a nearby restaurant and visited Morisoba near the Horomui Bridge. I ordered the Chlorella soba (650 yen including tax) and it was served in about 5 minutes. The soba was really green! I tried the soba without any toppings first. It didn't have a strong soba flavor, but the dipping sauce was refreshing. The soba broth was thick and creamy, which I liked. Overall, I enjoyed my meal at "Nusamai Toya" restaurant.

Visit date: August 12, 2019 For dinner on this day, my companion and I visited Higashiya Nusamai. When we tried to visit a couple of days ago, the parking lot was full and it was clear that the restaurant was crowded, so we had to give up. This time, we decided to give it another try. We arrived at around 6:25 PM. Most of the seats on the first floor were already taken, and the staff seemed too busy to come take our order. We ordered: - Tempura soba (900 yen) - Rice (250 yen) We placed our order at 6:31 PM and our food arrived at 6:47 PM. The tempura soba noodles were thin and green in color. They lacked both chewiness and flavor, easily breaking apart. The broth was somewhat slimy, making it hard to describe. When the shrimp tempura was served, it made a sizzling sound. It was crispy on the outside and hot, but the batter was a bit too thick at the tip. There was a charismatic older man at the restaurant who seemed to know everyone and was constantly striking up conversations. He didn't come to talk to us, as he had to leave for a delivery. My shy companion hurried to finish their meal before he could approach us. If you enjoy chatting with locals while traveling, this restaurant might be a good choice for you. Thank you for the meal.

Dream solo lunch day two♪ The venue has changed, presenting a new happy dilemma... with limited time, where to go? After utilizing Tabelog, I ended up here. This side of Heiwa Bridge is an old area in Kushiro. It seems that the people of Kushiro have a set place in their hearts to go, and maybe that's why this place is so crowded. Located just off the main street, it's surprisingly packed. Despite being alone, I was seated at a four-person table, which made me feel a bit awkward... but it allowed me to take a breather in the cozy space. When it comes to Tokoya, it's got to be kashiwa, right? I've become quite accustomed to Kushiro life, as even the green noodles I used to resist are now tolerable. I thought it would be green noodles given the long history, but surprisingly it wasn't (laughs) (reading other reviews, it seems it's usually green noodles (laughs)). The soba was pretty ordinary. The kashiwa broth was delicious with a strong kashiwa flavor. The soba had a chewy texture, which I quite like. It was a fun meal in a rare deep spot in Kushiro. It was delicious♪ Thank you for the meal (*´з`)

Kushiro's famous restaurant, Higashiya. The soba noodles are green in color due to chlorella. I pushed back my work schedule to visit Higashiya for my last dinner in Kushiro. The soba noodles here are all delicious, but this restaurant's unique scent of chlorella and sesame oil is truly tempting. The most sinful menu item is the "Muryoju," a combination of sesame oil, smooth raw egg, and creaminess that is like the ultimate cheese. If you're looking for deliciousness, Muryoju is the way to go. It pairs perfectly with the kashiwa-nuki.

In September 2015, I participated in a stamp rally with chilled noodles and the second place I visited was called Higashie Nusamai. I remember this place well. It left a strong impression on me with various toppings. The restaurant is quite small, but there are seats on the second floor as well. When I arrived right at opening time, the place quickly filled up with mostly regular customers. I tried their chilled noodles, which came topped with tempura crumbs, seaweed, daikon radish sprouts, and a raw egg yolk. This style of chilled noodles with a raw egg yolk on top was available at four places in Kushiro, but I found it to be quite impressive. However, it was also delicious in its own way, like a mild version of egg over rice. It's amazing how the same dish can taste different depending on where you try it. It was so enjoyable that it reminded me why I can't stop exploring different restaurants.

Parent-child soba for 850 yen. The broth is light and the chicken is crispy.

I asked the staff for a recommendation and ordered the green soba with chlorella and warm chicken in dipping sauce. It had a gentle flavor and was delicious. The restaurant had a quaint old house style with a lot of local customers.

Slow lunch of parent and child buckwheat noodles for 850 yen. It has a gentle flavor, so I ended up drinking all the broth. ☺️