I went on April 21, 2023 (Friday). I had soba noodles with tempura. The soba noodles were thin and had a good texture. The tempura had a variety of ingredients and was crispy and delicious! Especially the shrimp tempura and shiso leaf were of high quality and delicious, something I can't make at home. Thank you for the meal.

This was my first time visiting! I had the 100% buckwheat soba made with Aizu-produced buckwheat flour. It had a great texture and was very delicious. Due to certain circumstances, they didn't have duck seiro, so I had the zaru nishin soba instead. The nishin was warm and very tender, and delicious. I will definitely visit again. Thank you for the meal.

A popular soba restaurant. The soba is limited to 30 servings, so you often need to make a reservation in advance to eat it. Every time I go, I see customers being turned away. The soba is simple and goes well with tempura for a good balance. The portion size is small. They also have small dishes on the menu, which are authentic and very delicious. I highly recommend ordering them when you go.

10 out of 10 for the soba noodles, spicy Aizu-style dipping sauce, crispy tempura, Aizu sake, monthly sake pairings, and the smiling face of the owner. It's undeniable that this is a top-class restaurant in this town. It was a delightful find to experience such quality at a soba shop in Hakodate. Enjoying a drink in the afternoon while looking out at the Taisho-era bath was a treat. They even provided a complimentary snack with our refill. Make sure to make a reservation, as the soba sells out quickly. There is a limited quantity available. It's a popular spot, so calling ahead is good etiquette. Everything is delicious. Fantastic. Full marks!

At the foot of Mount Hakodate, they are renovating a soba store in an old sake brewery. It's surprising to see restaurants renovating old breweries in Hakodate. They use flour from Aizu, which is said to be the best soba flour in Japan. Aizu is in Fukushima, right? After researching, I found out that both Hakodate and Aizu were involved in the Boshin War. There seems to be a close historical connection between them. I chose the zaru soba. It was delicious, but the portion was small. It was gone in seconds. They only serve 30 portions a day. Maybe it's because it takes a lot of effort to make? For 1000 yen, the portion was a bit too small. The soba itself was excellent, with the true aroma, sharpness, and texture of 100% soba flour. Thank you for the meal.

The shop utilizing the warehouse had a wonderful atmosphere. The soba had a smooth texture and a delightful aroma, and it is limited in quantity so I recommend visiting early. The tempura was crispy, crunchy, and juicy - a delicious way of frying. I would love to visit this shop again.

The Ebi-Ten Nanban Soba was incredibly delicious! The tempura shrimp was crispy, juicy, and satisfying to eat. The freshly made mochi was surprisingly delicious too! It was soft and stretchy. The kinako mochi is a must-have after the soba! The restaurant, converted from a storehouse, has a great atmosphere and is recommended for lunch during sightseeing in Hakodate. For more details, check here ☟ Ebi-Ten Nanban Soba and freshly made kinako mochi at Sobakura are too delicious! The atmosphere is also great ♡ https://saron-sayuko.com/2022/03/30/sobakura-hakodate/

I recently had lunch in the Western district and happened to remember this place, so I decided to come here. I was able to get a table right away. I ordered the seasonal dishes for this month - kumquat, celery, and squid with vinegar miso dressing, chicken, shiitake mushrooms, and fu (wheat gluten) simmered in broth, each for 420 yen, as appetizers while waiting for my soba noodles. I chose the maitake mushroom tempura soba for 1400 yen on this day. Overall, the flavors were a bit on the sweet side. The service was very polite, and they told me to call ahead next time because it would be a problem if they were full, but I usually just show up without notice, so I apologized for that.

At the foot of Mount Hakodate, there is a soba restaurant that used to be a rice warehouse. The interior has tatami seating and table seating. As I have weak legs, I sat at a table. The most popular dish is the duck soba (1500 yen) made with soba flour from Aizu, but it was sold out today. The owner recommended the shiitake mushroom tempura soba (1400 yen) instead. The shiitake mushrooms were thick and crispy, providing a satisfying texture. Although the soba had a great aroma, sweetness, chewiness, and bite, the portion was very small. Since they only serve 30 portions a day, you can't order more. It's a bit pricey, so I wish they would provide separate small dishes for the soba dipping sauce and tempura dipping sauce. Some people enjoy the freshly made mochi with sweet red bean paste and soybean flour after their meal.

During my trip, the tour guide recommended this restaurant to us. We were able to visit on the same day with a reservation. I ordered the recommended mix soba and vegetable tempura soba by the owner. While waiting, a delicious looking side dish was served on the next table, including tomato with Rikyu sauce and simmered chicken and new potatoes in dashi broth. Both dishes were excellent and satisfying. The soba noodles had a firm yet delicate texture, with a refreshing buckwheat broth and crispy tempura. The mix soba with grilled rice cake and grated daikon radish was also delicious. It was a long time since I had such satisfying soba noodles. Before leaving, the owner's wife even taught me how to make the tomato Rikyu sauce. The food was delicious, the restaurant had a charming traditional atmosphere, and both the owner and his wife were friendly and kind. It was a fantastic restaurant that I would love to visit again.

The white miso-flavored taro with shrimp is delicate, gentle, and delicious.

I entered the store right after it opened. Since it is a popular place, it might be safer to make a reservation as more and more people were coming in. The restaurant seems to have been renovated from an old warehouse, but the interior looks new and clean. I was recommended dishes like soba tofu, sea bass hanpen, and simmered summer vegetables as appetizers to go with sake from Aizu. I tried them as suggested and enjoyed them with the local sake. The tempura soba was delicious, with crispy shrimp and vegetables, and the soba noodles were also tasty. The price of 2,100 yen for the tempura soba is a bit high compared to other nearby restaurants, but considering the taste and atmosphere, I would like to visit again. It is recommended as it is close to the Hakodate Dock tram stop, and tourists also visit. Thank you for the meal.

Limited to 30 servings per day!! I had been curious about this restaurant for a while. I tried to go before, but they were fully booked and I couldn't eat there today either (T-T). It seems that they are closed on Wednesdays and Thursdays. There were times when I wanted to go but it was their regular holiday f(^_^; The staff kindly advised me to make a reservation before going. Finally, I visited the restaurant!! An elderly man greeted me at the entrance and guided me to the tatami room on the left side. The interior of the building is Japanese-style. After leaving the menu and tea, they came to confirm my order at the right time. I ordered the typical tempura soba. ...........It was a long wait........... After waiting for over 20 minutes, it finally arrived!! The tempura consisted of shrimp, green pepper, burdock root, sweet potato, etc. with tempura sauce. The soba was delicious, made from 100% Aizu buckwheat!! The dipping sauce was also good! The soba water was also delicious!! (*´∇｀*) I want to visit again. But, I feel like it's a bit of a hassle to contact them every time and make a reservation. For me, who decides on a restaurant based on my mood at that time... If you can decide in advance, I highly recommend making a reservation!!

I went to a restaurant in the western region and unexpectedly ended up eating soba instead of a hamburger. I arrived right at 11:30 without a reservation, as usual. Every time I come here, they recommend making a reservation, but I always end up coming without one. (The soba is limited to 30 servings, so the restaurant suggests making a reservation.) (On this day, the menu with duck was sold out due to reservations.) I enjoyed the soba, as well as the other dishes I ordered. The dishes had a New Year's vibe, and the dashimaki tamago and black beans were delicious. The simmered taro was also tasty. The presentation of the dishes was lovely. The soba broth was a bit on the sweet side, but the tempura shrimp was crispy and delicious. I would like to come back when the menu changes.

Located near Hakodate Dock, this restaurant featured in the Hokkaido Michelin Guide 2012 has a great atmosphere both outside and inside. Upon entering, there are tatami mat seating on the left and table seating in a cozy setting on the right. The restaurant is famous for its duck nanban, but they only serve 30 portions of soba noodles per day, so it's recommended to make a reservation or arrive early before they run out. The curry was delicious and the soba noodles had a satisfying amount. Although the prices are not cheap, they are reasonable compared to top restaurants in Tokyo. The soba noodles had a firm texture with a sharp broth that was not too sweet. The soba soup was also rich and flavorful. While the restaurant may seem a bit upscale, it's a great place to relax and enjoy a leisurely meal. Hakodate has many great soba restaurants to offer, and this one was definitely a delightful experience.

I arrived a few minutes before the opening time, and the service staff who came to put up the curtain greeted me and I entered the restaurant. This time, I decided to try the food! There were three dishes available in November, so I tried each one: New sweet potato and chicken simmered dish, Aizu persimmon with sesame sauce, and Mushroom and green vegetable salad. Each dish was 320 yen. The dishes were delicious and served in lovely bowls, perfect for a light snack. The persimmon with sesame sauce was particularly tasty, and even the skin of the persimmon was delicious. The impression of the soba noodles was the same as before, the broth was a bit sweet. I chose warm soba noodles this time with toppings like tempura bits, tempura flakes, and a little grated radish. There was also a tofu skin soba option that looked delicious. After the meal, I had freshly made anko mochi, which was very generous. I felt more satisfied this time compared to just having soba noodles before. By the way, the menu now shows prices excluding tax.

This atmospheric building may seem a bit intimidating at first, but once you enter, the friendly owner will greet you warmly. They use locally sourced buckwheat to make their soba noodles, which have a surprisingly smooth texture and a slightly chewy consistency that doesn't feel like 100% buckwheat noodles. The most striking feature is the appearance of the noodles, which are clear and transparent. I have visited nearly 200 soba restaurants, but I have yet to find soba noodles like these.