At a crowded parking lot diagonally across the street during lunchtime. Upon entering the restaurant, it was bustling. I helped myself to water while being greeted with "irasshaimase" due to the time difference. I ordered the "mori soba (¥550)" through the counter. The second-generation young master was diligently preparing the food. The landlady (mother) was as laid-back as ever. Today's soba noodles were square and firm with a slight rough texture, providing a refreshing throat sensation. The length was just right. The broth, which had become more spicy, also complemented the soba well. What caught my attention was the soba cup with a memorial service inscription. Well, perhaps it should be seen as adding to the atmosphere. Mori soba for ¥550... Excellent☆ It was delicious. Thank you for the meal.

I visited "Meigetsuan" on March 11th for the first time. I arrived at 11:30 am and walked there alone. At the entrance, there was a sign for "fresh soba noodles". To the left, there were three tanuki (raccoon dog) figurines, which are symbols of good luck for business prosperity. There were 3-4 parking spaces in front of the restaurant. It seemed like they opened at 11 am, as I was the first customer at that time. Inside, there were three tables for 4 people and three tables for 2 people. I saw in the photos on Tabelog that there might be a sunken seating area as well, but I couldn't locate it. The kitchen was on the left side from the entrance, and strangely, the water area for customers was on the other side of the kitchen. The restaurant was run by two staff members, with the chef likely in the kitchen and a waitress serving the customers. I chose a table for two at the back of the restaurant. There was a menu on the table and a notice that large servings were not available that day, although the reason was unclear. As I sat down, several groups of customers arrived, totaling 5 people. Some customers seemed to be regulars, as they immediately placed their orders without looking at the menu. There were additional menu items displayed on the wall, but they were hard to read from my seat. The self-service water station was well-stocked. I noticed an Asahi refrigerator, but it seemed like they didn't serve alcohol as there were no alcoholic beverages in it. The presentation of items like kitchen paper and trays for customers seemed a bit messy. I ordered the "tempura soba" for 1,250 yen, which was the most expensive item on the menu. It arrived in about 15 minutes, along with soba broth. The soba noodles were hand-cut and had a firm texture. The tempura had a slightly thick coating, and there were various items like shrimp, sweet potato, lotus root, chrysanthemum greens, vegetable tempura, eggplant, bell pepper, and imitation crab meat. The portions were small but the variety was good. The soba portion was also generous. I wondered if the large serving was a double portion. The tempura dipping sauce was served separately. The soba broth seemed to be directly boiled in a pot, and it was not cloudy probably because I was the first customer. Overall, it was a satisfying meal. I would like to try a different menu item next time.

In February 2023, I visited a soba restaurant in Higashi Ward for the first time, but it is located closer to Kita Ward. It is situated in a residential area at North 41st Street, East 3rd Street. The exterior has a traditional feel, and the interior has tables with no counter, as well as a raised seating area in the back. The restaurant seems to be run by a son and his mother. The "Mori" soba for 550 yen is made with hand-cut noodles, which have a nice texture and are made with a 20:80 buckwheat to wheat ratio. The broth is well-balanced and has a medium flavor with a good depth. The condiments are typical for a Mori soba but considering the price, it's quite delicious. The "Oyako" soba for 750 yen is served warm, and it is a tasty dish with a good balance of noodles and toppings. The restaurant started to get busier, with a mix of first-time visitors like us and regular customers, creating a warm atmosphere. The raised seating area had a unique wood stove, and when we went to take a look, the young owner asked if everything was okay. One of the regulars told us that they always eat here and brought their own firewood for the stove. It seems like a place where regular customers feel connected, and with its reasonable prices and good food, I believe it would be a comfortable place to visit regularly if it were closer.

The day after the soba New Year's party, I was suffering from a heavy stomach. To help with my recovery, I visited the soba restaurant in the afternoon. The snow had been cleared from the front of the shop and the nearby parking lot. I entered and ordered the "mori soba (¥550)" at the counter. The second-generation young master and the landlady (mother) were working together to run the shop. The soba, passed down from the previous owner, has clearly changed. It used to be rustic and uneven, but now it is thin and square, with a good firmness and smooth texture. The portion was generous. I also noticed a change in the broth this time. While the ingredients used in the broth seemed unchanged, the way it was prepared seemed different. It was well-balanced and had a smooth finish. Even though they still use the same old dishes, I think it would taste even better with new soba cups. Overall, I was very satisfied with the ¥550 popular soba. It boosted my energy levels. I didn't include photos as the restaurant prefers not to be featured. It was delicious. Thank you for the meal.

I visited this restaurant based on the reviews of the respected reviewers, and I finally had the chance to go. I arrived around 12:10 on a weekday and was able to park in front of the shop. There was one customer already there, and three groups of four customers arrived after us. When I looked at the menu, I was surprised by how cheap it was! Is this price for real? The tempura soba with shrimp tempura, lotus root, green pepper, carrot tempura, and soba noodles was only 850 yen. The regular soba was 500 yen. The soba noodles were long and the broth was delicious. It was so good! Thank you for the meal.

Located in Higashi-ku, Sapporo, this soba noodle restaurant offers authentic hand-made soba noodles for 500 yen, and I was satisfied with the taste. The noodles have a beautiful light green color due to the season, and the irregular shape with some very thin noodles mixed in gives them a unique appearance. The portion size is generous, and the noodles are cooked perfectly with a good firmness and smooth texture. The refreshing aroma typical of Hokkaido soba noodles fills the air. The broth is sweet with a strong dashi flavor. I poured some into a small cup from the traditional teapot and enjoyed sipping it along with the noodles. While the appearance of the noodles may not be perfect, it adds to the charm of hand-made noodles. The fresh aroma of the chopped green onions and the slightly sweeter broth compared to my last visit indicate that the restaurant values feedback from regular customers. The changes are exciting and positive. At 500 yen, the cost performance is excellent. They also offer other soba dishes like duck soba for 800 yen and shrimp tempura soba for 850 yen, all at reasonable prices. The restaurant is not listed on food review websites, so I refrained from taking too many photos. When I told the young owner that the meal was delicious, his smile made me happy too. I would love to visit again if I have the chance. Overall, it was a normal dining experience. Delicious. Thank you for the meal.

Upon entering this retro-style restaurant with a Showa-era vibe, the atmosphere is a blend of a flowing television and a cool temperature. The menu has seen some changes, with the recommendation being the Ebi-Ten Soba for ¥850. I opted for the Morisoba for ¥500, which has noticeably improved in quality. The combination of the hand-cut soba and deep kelp broth is commendable, showing a dedication to evolving and improving. The soba noodles are thin and well-defined, with a perfect length that showcases their skill. The revamped broth is a pleasant surprise, enhancing the overall flavor. The tempura (freshly fried and piping hot) adds to the value of the meal. Overall, the 500 yen Morisoba was delicious, and I look forward to returning soon. I was so impressed by the evolution of this place. Yummy! Thank you for the meal.

When passing by around noon, it catches your eye. It used to be open at night as well, but since the second generation took over, it has been operating only for lunch from around 11:30 to about 13:30 (closed on Sundays). During lunchtime, regular customers casually drop by. Is it unnecessary to post on SNS? The young master's soba making seems to improve every time I visit. He skillfully pulls the authentic hand-made soba noodles through the light soy sauce broth that emphasizes the kelp. The authentic hand-made 80% buckwheat soba noodles have been loved by the local people for a long time due to their gentle homemade taste. The building itself has a nice atmosphere. It was delicious. Thank you for the meal. <<Today's order>> - Vegetable Soba Set ¥750

A soba restaurant in a residential area. The interior of the restaurant has a traditional feel to it. I actually like this kind of location. It's easy to park as well. There is only one customer at a table. When looking at the menu, I decided to order the "tanuki warm soba" which was a unique option. The price was 600 yen. Suddenly, the staff told me not to take photos inside the restaurant. I apologized and stopped taking pictures. The man sitting at the table seemed like a regular customer. The owner constantly talked to him, gave him tempura as a gift, and offered him barley tea after finishing his meal. Three men came out from the back and thanked me with smiles. I felt like I was being watched the whole time. I didn't really want the tempura or barley tea, I just wanted to take some photos. If taking photos is not allowed, they should have a sign stating so. The soba was hand-made with varying thickness. The broth was strong when tasted alone, but when combined with the soba, it created a different flavor. The tanuki soba was delicious with plenty of tempura. Despite the slightly uncomfortable atmosphere, the food was tasty. I visited around 12:30 pm and there were only a few customers. It seemed like a place for regulars. Overall, it was a memorable lunch experience.

On Tabelog, the up-and-coming soba enthusiast Shi-Shi Shi occasionally sends me what seems like a challenge in the form of soba images on my Line. This restaurant seemed to be one of those challenges, so I visited promptly. The parking lot in front of the restaurant can fit 3 cars, and there are a few more spaces across the street. The interior had a nostalgic, old-fashioned atmosphere. The menu was limited, with 4 types of rice bowl dishes and also options for udon. The "Mori" (plain soba) priced at 500 yen (tax included) was made with firm, hand-cut soba noodles, with a slightly higher amount of binding agent. The noodles had a good-to-slightly firm texture with a decent chewiness, but the flavor was modest in sweetness and aroma. In short, it was a soba dish that was well-balanced in every aspect without any noticeable flaws. The portion size of the soba was quite large for the price of 500 yen, making it a satisfying meal. The dipping sauce was lightly seasoned with a slightly salty aftertaste. The condiments were average, and the soba broth was a milky white hot water. This restaurant is known for its popular "tempura (deep-fried) dishes" that offer a satisfying portion size, especially for those in their 40s who might appreciate a hearty meal. According to Shi-Shi Shi's information, the restaurant also offers value sets that are displayed on the wall, which may go unnoticed but are worth trying. It seems like a missed opportunity for both the restaurant and customers if such appealing menu items are not easily noticed.

In Sapporo's Higashi Ward, there is a shop called Meigetsuan! They serve hand-cut soba made with soba flour from Hokkaido. The prices are reasonable. I ordered the kakiage seiro from the menu on the wall. The soba noodles were of standard thickness with a slightly weak texture and flavor. They paired well with the spicy dipping sauce. The kakiage consisted of a mixture of ingredients like fish paste, onions, and mostly squid. It had a crispy texture and a subtle saltiness, making it delicious on its own. Both the soba and kakiage were generous in portion size. It was a feast!

Great atmosphere. I have been visiting this place every few years for over a decade now. I remember coming here more frequently in the past when the prices were more affordable. Whenever I have errands nearby, this place always comes to mind. I visited after a long time. Prices have increased over the years, but the portion size still makes it worth it. I usually order various tempura dishes on a seiro (bamboo steamer), but the specialty here is the kakiage (mixed tempura) I used to be confident in finishing it myself, but this time I ordered a tempura and soba set. The portion size is still great for the price. The soba noodles are thin and have a good texture. I wonder if the father has retired now, as it seems like the son is the one making the soba noodles now. The uneven thickness of the noodles used to add to the charm. I hope this building never disappears. It's a longstanding restaurant that always catches my eye when passing by, making me want to visit again.

I don't understand why this restaurant has low ratings. Maybe my opinion on soba is different from others. I find it unacceptable when restaurants charge exorbitant prices for a ridiculously small portion, use fancy words to describe the soba aroma, charge extra for wasabi, or overcharge for a larger portion. There are hardly any extremely bad soba restaurants, so I focus on whether I can get a satisfying meal and if the price is reasonable. In that sense, I think this restaurant deserves a high rating. The cold soba with mountain vegetables in the photo, topped with tempura flakes and served in a large portion for 850 yen, filled me up even as a big eater. The generous amount of toppings makes it a hidden gem of a restaurant.

Forest soba for 500 yen.

One weekend, after finding out that the restaurant I had planned to have lunch at was closed for the second week in a row, I decided to go to a nearby soba noodle shop instead. The parking lot in front of the shop had space for about three cars, and there was also parking available across the street, although it was not immediately obvious. The interior of the shop had a traditional feel with both small tables and a spacious tatami area in the back. There was a group of customers on this day, so the staff seemed a bit flustered. The background music was coming from a lunchtime TV show. I decided to order the "C set meal with kakiage and cold soba (850 yen)" from the menu on the wall. After a bit of a wait, the meal was ready. The soba noodles were slightly thicker than average, with a chewy texture. The menu claimed that they were hand-cut and made with authentic Hoka-uchi soba from Hokkaido. The dipping sauce was rich and flavorful, with a hint of alcohol and dashi. The kakiage, which was surprisingly large, was filled with plenty of squid tentacles. There were a few pieces of onion, but overall, the kakiage was tasty on its own. The mountain vegetable rice was mixed in with the rice, rather than simply placed on top. I also tried the homemade pickles and the slightly disappointing soba-yu (hot soba water). Overall, I was pleasantly surprised by the demand for this neighborhood restaurant. I hope they continue to do well in the future. Thank you for the meal.

Probably, this place is not well known even among soba enthusiasts. "Meigetsuan" is quietly located along the Otaru Airport Street, between Asao and Sakae-machi. The soba is made from a 2:8 mix of hand-cut Higashikawa soba flour. This was my third visit, and this time I had the duck soba noodles in a large serving (¥750+¥100). The slightly thicker soba had a nice aroma and sweetness, with a pleasant firm texture. The noodles were cooked just right, but a bit too wet, so I slowly enjoyed them while spreading them out on the sieve. The broth was spicy, with a good balance of duck fat and dashi, and the duck meat had a rich umami flavor that you don't find in chicken. The green onions added a nice aroma and crunch, and the piping hot broth was delicious. Hokkaido soba, duck soba in a large serving for ¥850. This place offers hand-cut soba in such a large portion at such a low price, which is hard to find elsewhere in the city. They are not pretentious, just a down-to-earth soba shop (albeit with superior taste and value compared to other places). However, I do wish the interior and exterior were cleaner, they were open at night, and they served alcohol. But that's just nitpicking. Thank you for the meal. I feel good.

This is a soba restaurant located in Higashi Ward, Sapporo, just a little off the Ojuzukuko Street. During my first visit, I arrived late and they were already sold out. The second time, they seemed to be closed for the day as the shutter was down. Finally, on my third visit, I was able to get in. It was just past lunchtime and there were no other customers. I couldn't find the tempura I was looking for on the menu, but I kept looking around and found a hand-written menu with a picture of tempura soba on the wall. The soba served was topped with a large tempura of squid legs, which was crispy and delicious even without dipping it in the broth. The soba noodles were hand-made with a 80:20 ratio. They were slightly soft with a good texture and a generous portion. Although I didn't confirm it, it seems they don't serve alcohol, which is a shame as it would go well with the food.

I found a place with delicious handmade soba noodles on my way back from seeing a doctor for my swollen tonsils. It was around 12pm on a Saturday, and there were 3 groups of 4 people, 3 tables for 2 people, and a raised tatami seating area in the back. I couldn't understand the menu, so I decided to go with the pictures on the wall. I ordered the fried squid soba for 800 yen, and it arrived quickly. The portion was huge, with lots of fried squid piled on top. It seemed like a popular choice as other customers were also ordering the same dish. The fried squid was soft and flavorful, and it was quite filling. I didn't feel hungry at all until late at night.