The cold pork soba with spicy oil dipping sauce was delicious. The restaurant seemed popular, as I had to buy a meal ticket first and wait outside for a while for a seat. The service from the owner and his wife was good. However, I was a bit disappointed with the appearance of the dish. It didn't look as appetizing as I had expected based on the high ratings. The portion of pork belly was only three small pieces, and while there was a lot of seaweed piled on top, I couldn't help but notice the discrepancy in meat quantity compared to photos from other customers and the menu.

One day for lunch, I visited a junk-style soba restaurant in the city to conquer their noodles. The regular serving size is 450g, but the staff kindly offered to reduce it. I always end up leaving some noodles uneaten, so I appreciated that. The dipping sauce was on the lighter side, so I enjoyed sprinkling black pepper on it from the table. Thank you for the meal! (^.^)

Back fat hell soba, normal size. Finally got to eat it. I thought it might be a little lacking, but it was just the right amount for me, as I've been eating less lately. The broth is delicious! Soba that you can eat vigorously is the best! The paper apron was also appreciated since I wore white clothes. The service was also very nice. I will definitely go again. Thank you for the meal.

Company lunch. I had been curious about this soba restaurant with a catchy name and generous portions for a while. I ordered the bara cold soba with raw egg and extra spicy sauce. The soba noodles had a nice firm texture and I enjoyed them mixed with the raw egg. Just a heads up, the raw egg is an additional charge (due to egg shortage). The extra spicy sauce added a bit of heat when mixed in. I seasoned my meal with garlic powder and coarsely ground pepper from the table and finished every last bite. You can also add extra pork if you'd like, so I'll definitely be back to try a different menu. Thank you for the meal!

Around noon, there was a line forming at the restaurant. The rotation was fairly fast, and I was able to get a seat smoother than I expected. I was craving pork back fat, so I ordered the "Tonkotsu Moributa Hell" ramen. I added some fried garlic chips provided on the table and enjoyed it. The regular size was a bit small for me, so next time I will go for the large size.

Today, I finally visited Oni Soba for lunch, a place I've been wanting to go for a long time. It always seemed to be closed whenever I tried to visit before, so it felt like a special moment finally being able to go. I arrived at the restaurant around 11 am, so it was not busy and I could enter without waiting. I checked the menu at the ticket machine by the entrance and decided to order the Chicken Mori Cold Soba. It also came with a raw egg as part of the lunch set. The food was served to me over the counter in about 5 minutes. The portion was quite generous, and I'm glad I didn't opt for the large size. The soba noodles were thick and chewy, more like cold noodles or udon rather than traditional soba. It required quite a bit of effort to chew through them. The dipping sauce was rich in soy sauce with a spicy kick. The chicken topping was well-marinated and delicious. Towards the end, I mixed the raw egg into the dipping sauce for a different flavor. Although the soba itself didn't absorb much of the flavor, the combination was still tasty. I finished the meal quickly, enjoying the warm atmosphere and friendly service from the restaurant owner and staff. Thank you for the delicious meal.

I was intrigued by the sign outside a building facing North 1 Street advertising a pork bowl at a shop that mainly serves soba noodles, so I decided to go in. The interior of the shop mainly consists of counter seats, with a few small table seats at the side. The pork bowl is not the traditional style of Obihiro, but rather similar to a beef bowl, with slightly thin slices of pork seasoned with a sweet and savory sauce. Considering the recent price increase to 800 yen, the overall portion size felt slightly lacking. An interesting aspect was that they also served soba water along with the meal, and even provided chili oil for added flavor. The service was polite and left a good impression.

I visited "Oni Soba Buta Taiji" for the first time in years. The very friendly older sister welcomed me with a bright smile. It was packed at lunchtime, with a line forming outside! It is still very popular. The impression is that there are many nearby office workers. When you enter, there is a ticket machine on the right. If you're unsure, the kind older sister will help you. Today, I tried it with extra back fat. It is recommended to put plenty of chili peppers on the table and eat them. Dip the soba noodles in the broth like tsukemen. The noodles are quite substantial, so it is recommended for those who want to eat until they are full.

The original inspiration for the spicy oil dipping sauce for soba noodles is said to be Minato-ya in Toranomon (now relocated). As a fan of Minato-ya, I visited a similar inspired restaurant and ordered the Buta Mori Soba for 880 yen at the ticket machine by the entrance. The restaurant has only counter seating. I helped myself to water and eggs from the dispenser at the entrance before sitting down. The dish was served in less than 10 minutes. The thick soba noodles with sweet and savory simmered pork, plenty of seaweed, resembled Minato-ya style. The thick soba noodles had a satisfying texture and were delicious. However, there was a little less green onion than I would have liked. I also wished there was more sesame. I mixed the raw egg into the noodles halfway through. The slightly thick pork belly was well seasoned and tasty. It was a delicious North-inspired Minato-ya experience. Thank you for the meal.

Located a 6-minute walk from Daimon Station, a 5-minute walk from Nishi 8-chome Streetcar Stop, and a short distance from the intersection of Kitajo Miyanosawa-dori North 1 West 7, is Onisoba Buta Taiji. The restaurant used to be in Toyohira. I visited for lunch. The restaurant is located in the basement of a mixed-use building. Outside, there is a photo menu stand with the word "Ramen" written on a flag, providing good visibility. Upon descending the stairs, there is a white noren curtain and lattice door, with large letters saying "Soba Kurau" and menu photos, giving a different vibe from traditional soba shops. Inside, the space is quite small with only counter seats available. There are 5 seats facing the kitchen and 4 seats along the right wall. The chairs are tall with no backrests. On the tables, there are shichimi togarashi, curry powder, garlic powder, and black pepper. During my visit around 1:30 pm, the restaurant was about half full with all male solo diners. The menu includes "Oni Koshi Soba and Niboshi Ramen" options such as "Mori" for 650 yen, "Bara Rei" for 680 yen (small), 780 yen (regular), 880 yen (large), 980 yen (extra-large), "Ebi Goma Mori" for 780 yen, "Buta Mori" and "Tori Mori" for 880 yen each, as well as various rice dishes like "Kurenai no Buta Don" for 750 yen and "Chashu Onigiri" for 150 yen. The soba dishes can be upgraded to include extra pork fat for the same price. Extra noodles cost an additional 150 yen, and extra spiciness is 100 yen more. I chose the Buta Mori with extra pork fat. Self-service cold water and eggs are available. Five minutes after handing my ticket to the staff, the Buta Mori with extra pork fat was served. The dipping sauce was surprising, with a thick layer of clear liquid forming on top, giving a sense of indulgence. The warm dipping sauce had flavors of kombu and bonito, but the sweetness of the pork fat dominated. Despite this, the flavors of each ingredient came through subtly. The pork fat flavor became a bit overpowering towards the middle, but experimenting with the condiments on the table kept the dish interesting. The soba noodles were thick with a firm texture, but the aroma was not very strong compared to the dipping sauce. The dish was garnished with plenty of sesame seeds and chopped seaweed on top of the soba, with pork and chopped green onions on the side. The pork was belly meat, seasoned sweet and savory, matching the dipping sauce's impact. The chopped seaweed was the real standout, adding a strong flavor that could be enjoyed when eaten with the soba. I was a bit unsure how to use the raw egg, but adding it to the dipping sauce reduced the pork fat's intensity, making it easier to eat. The same hesitance applied to the soba water, wondering if it was appropriate to pour it into the dipping sauce filled with pork fat. After pouring it in, the soba water became smooth to drink, reducing the sense of indulgence. Despite consuming a large amount of fat, the unexpected mildness of the dish lessened the guilt. With a generous portion of soba and finishing the soba water, my stomach was satisfactorily full. Just looking at the bowl of soba was ==========

Oni soba Pork Extermination @ Lard Ginger Soy Sauce Ramen ¥850 I actually wanted to eat a light tsukemen at the Green Garden Building basement, but it seemed to be temporarily closed due to the spread of COVID-19, so I was disappointed on this day (；_；). And the ramen shop next door also seemed to have limited operating days due to an employee's injury, so I was disappointed again. So, feeling like "I want to eat that thing over there!" on my way back to the salon, I impulsively stormed in! Luckily, there were two empty seats at the counter (^-^)v I pressed the button for the Lard Ginger Soy Sauce Ramen on the ticket machine, got some water and a complimentary raw egg, and sat down. Everyone else except me ordered soba, so I felt a bit awkward (/ω＼) Bam! ( ^罒^ )v It still had a plain appearance (￣▽￣;), but the aroma that rose up grabbed my heart ♡♡♡ When it became like mine, I piled the raw egg in the center before eating it www The soup, which has a flavorless dried fish base with plenty of grated ginger punch, warms the body, the slightly soft noodles with a smooth slurping texture, and the excellent combination of the soup and the noodles with great capillary action. The chashu, which is soft yet has a firm texture, and the sea-like flavor of the nori also go well with the soup ♡ In the middle, I quickly slurped it up by mixing the noodles with the raw egg! (*´﹃｀*) It's ridiculously delicious!!! Or maybe it's just a difference in boiling time? I need to check on that... So, I have to go back and confirm again♪♩♬ Thank you for the meal (*˘╰╯˘)ゞ

I arrived just before noon in February 2022, but the restaurant was full. A female staff member apologized and informed me that there would be a short wait. She was very polite. I purchased a ticket for the Butamori (880 yen) at the ticket machine and waited outside the restaurant. I was soon guided to a counter seat. The staff informed me that eggs and water were self-service. The meal was served in about 5 minutes. The bowl was filled with soba noodles, topped with a generous portion of pork belly, green onions, and seaweed, making it quite hearty. The soba noodles were thick and chewy, requiring a bit of effort to eat. The warm dipping sauce was made with bonito and mackerel flakes mixed with homemade soy sauce, resulting in a rich flavor. Mixing the egg into the sauce and dipping the pork and noodles in it made the dish more mellow. Finally, I finished by drinking the soba broth. As I left the restaurant, the owner said, "Thank you. Have a good day," in a cheerful voice. The food was delicious, and both the owner and staff were very likeable. However, for some reason, "Midnight Door" was playing as background music on repeat. Thank you for the meal♪

Wandering Newbie Curry Mania / New Ramen Mania, a solo middle-aged man. This is a memo-like review. If you are looking for concise information about the restaurant and food, please move on to other reviews around here. I visited a restaurant that I had been curious about for a while. It's a review of a hearty meal. Oh, let me see... it was a while ago. I think it was at the end of January when I visited a sushi restaurant in Nijo Market and found it closed. I arrived a bit early for lunch around 11 o'clock, but it was already closed. I didn't have another restaurant in mind, so I walked around the city, feeling a bit frustrated. I needed to eat something hearty to clear my mind. I decided to try a place that had caught my interest before. I think it was when I walked towards the north on Kitahachijo-Miyanosawa Street. The restaurant is located on the first floor of a building facing Kitahachijo-Miyanosawa Street (fairly deep inside). Next to it is a "Hotto Motto" street shop. It's a short walk east from STV (Sapporo Television Broadcasting). When I entered the building, there was nothing right away, even though there was a signboard at the entrance. I was a bit confused. But as I walked further in, I found the restaurant around the corner. The restaurant is quite small. When I entered at exactly 12 o'clock (Thursday), it was already almost full. There were only two seats available at the counter. The counter in front of the kitchen has about four seats. There were about 2-3 tables in the back, if I remember correctly. Sorry, I don't remember well. It was quite narrow inside. There was hand sanitizer at the entrance, and acrylic shields were set up at the counter seats (not sure about the table seats). It's good to see that they are taking measures. Maybe ventilation could be improved. First, you choose your menu at the ticket machine located on the left as soon as you enter (after sanitizing your hands). It was a bit confusing as it was an original expression, and I wasn't sure about the difference between "Pork Mori Cold" and "Bara Cold". I should have done some research beforehand. I just recognized that one was thin-sliced pork belly cooked in a sweet and savory sauce served on soba, and the other was a pork bowl. Today, I was in the mood for something hearty, so I chose that menu. Pork Mori Cold and Red Pork Bowl, totaling 1,630 yen (880 yen + 750 yen). Oh, I chose them myself... By the way, they offered a free raw egg (small) as a weekday lunch special. Also, since I chose two items, the staff kindly asked, "Can we give you less soba?" I also asked for that since I thought I might be eating too much. I was served in about 6-7 minutes after ordering. It was quite a generous portion. Definitely enough for two people. Then the chef or manager from the kitchen said, "If you need more soba, please let us know. We've kept the reduced amount for you." That's a nice gesture. First, I tried the soba. It was quite thick and robust. The broth was spicy and seemed to have some floating fat. It had a strong texture, not too fragrant. Anyway, the goal seemed to be to eat the soba heartily and get full. I don't dislike it. But there was a bit too much seaweed, making it difficult to eat (laughs). It was my first time trying to mix the sweet and savory pork with it. Oh, this might be good. I like it. I personally like thinly sliced pork belly or thinly sliced pork loin cooked in the "pork bowl sauce". If it's pork belly, I like to cook it until it's slightly crispy, removing any excess fat. I can't resist that cheap taste. I can eat as many pieces as I want. In Hokkaido dialect, it's called "taberararu" (I can eat a lot). When I lived alone, I often cooked it in a frying pan, mixed it with the sauce, and ate it right away. I would eat it with plenty of cut vegetables for dinner. I had it about three times a week.

Narrow tenant located beyond the elevator from the entrance of the building. Despite its small size, the shop has a counter with 9 seats, allowing for a comfortable dining experience. You purchase your meal ticket at the ticket machine near the entrance, but the staff, especially the kind lady, will exchange it for you on the spot and even hand you back the change. The attentive customer service, including the owner's greetings, creates a ramen shop-like atmosphere in this soba restaurant. The "Ton Mori Seabura Jigoku" dish priced at ¥880 comes with a complimentary raw egg. The thick soba noodles are boiled and thoroughly washed and drained. The sincere attitude visible from behind the counter is quite impressive. The dish is served promptly, and the sliced pork belly with a sweet and savory flavor complements the noodles perfectly. The aroma of finely chopped seaweed and sesame adds a nice touch. The thick broth covers the noodles, and dipping them in it enhances the overall flavor. Eating the noodles with the raw egg adds a unique twist to the dish, reminiscent of sukiyaki. Adding a generous amount of red pepper flakes spices up the experience. Despite the quick pace, the meal is thoroughly enjoyed, leaving a satisfying feeling in the stomach. The richness of the dish is enhanced by the pork fat, making it a delightful and exciting dining experience. It was delicious. Thank you for the meal.

In the past, there was a legendary restaurant called "Minato-ya" that suddenly appeared in Tokyo and became extremely popular, known for having the longest line in Japan. I also remember being shocked by the taste and atmosphere when I lined up in the long queue. The restaurant closed down abruptly, but now there is a second branch at "Hoshinoya Tokyo." At the restaurant, you order your meal from a ticket machine, and I tried the "Pork Mix with Back Fat Hell (880 yen)" which comes with a warm dipping sauce. You help yourself to water and a raw egg before taking your seat. The restaurant has a small counter with around 10 seats, and the food arrives in about 5 minutes. The soba noodles are served in a large portion of 450g by default. The thick soba noodles topped with plenty of seaweed and white sesame seeds are well-drained and satisfying. The dipping sauce with back fat floating on top is not too heavy, and it pairs well with the soba noodles. The flavorful pork is delicious. People have different ways of using the raw egg, whether pouring it over the noodles, dipping it in the sauce, having it like sukiyaki, or having it with the soba broth at the end. Initially, I thought the portion was too much, but I managed to finish it with a little room to spare. The service is friendly and attentive. I will revisit to try the reportedly lesser-known dried fish broth ramen. I also want to try the limited edition ramen.

◉2021/09/17/FRI #234 ★Oni Soba Pork Extermination @Back Fat Ginger Soy Sauce Ramen ¥850 Exactly one week before this day. When the opening time came but the restaurant didn't open, I switched to a nearby ramen shop for a rare lunchtime experience. It seems like they were open for regular business on this day, as the restaurant was bustling with customers! I was aiming for the back fat ginger soy sauce ramen ♡ The water was self-service, and I borrowed a complimentary raw egg. I managed to secure the only available counter seat at the perfect timing. After that, the line outside the store started to grow rapidly! Bam! (^罒^)v The presentation may not be the most colorful, but the aroma rising from the bowl is absolutely fantastic!!! The combination of back fat and dried fish with ginger gives off a taste reminiscent of a Niigata specialty ♡ Let's dig in. Mmm~! At first glance, it looks like it packs a punch, but the light dried fish-based soup with the sweetness of back fat, gradually blending with the aroma of ginger, is incredibly delicious (*´﹃｀*)♡ The noodles have a nice firm texture, and they mix well with the soup. The warming effect of the ginger makes you feel warm and cozy♪♩♬ The chashu is so tender that it falls apart when picked up with chopsticks, and the menma has a nice crunchy texture. The boiled egg is perfectly cooked as well. And now, let's add the raw egg on top! Mixing it with the noodles and slurping it together, the indescribable deliciousness stimulates the taste buds ( ﾟДﾟ)ｳﾏｰ♪ Next time, I'll order the omeshi (extra rice) and enjoy experimenting with the leftover soup♪♩♬ I am completely satisfied!!! Thank you for the meal (*˘╰╯˘)ゞ

From Sapporo Station to Odori, I was looking for a delicious ramen shop that I haven't tried yet, and my ramen radar led me to this shop called "Oni Soba Buta Taiji." It's technically classified as a soba shop, but they also serve ramen. Moreover, it says that the taste of a popular ramen shop that used to be in Minami Ward, Sapporo, has been revived. Could this be the same "Oni Soba" that sadly closed at the end of 2018? I had to go check it out, so I visited the shop right away. The shop is located at Kitago Bldg. 1F, Nishi 7, Kita 1, Chuo-ku, Sapporo. It's on the north side of Kita 1-dori, at the back of the Aoi Building. There's a sign with the shop's name and "ramen" written on it, making it easy to find. It's also close to Exit 1, the endpoint of the public underground walkway that continues from Chikaho, so it's convenient on rainy or snowy days as well. I went in and ordered the "Oni Ramen" for 800 yen from the ticket machine. Limited to 20 servings. When I handed over the ticket, the kind lady said, "Please take the water and raw egg to the counter." Ordering both soba and ramen entitles you to a free raw egg. That was a nice surprise. The bowl of "Oni Ramen" arrived in about 5 minutes. It was served in a beautiful square bowl. It was a reunion after about three years. Now, let's dig in. First, the soup. It had a strong flavor of dried sardines. The light khaki-colored soup had a rich sardine broth with a soy sauce base. The noodles were thin, straight, low-hydration noodles with a nice firm texture. They were made by Sagamiya Seimen, a well-known noodle maker. The toppings included plenty of dried seaweed, green onions, sheet seaweed, bamboo shoot menma, and chashu. I cracked the raw egg into the bowl, creating a moon-viewing ramen, Tokushima style. The chashu was small but incredibly delicious. It was tender and flavorful. I then added the tempura bits, which was a nice touch from a soba shop. The dried seaweed and menma were also delicious. I finished every last drop of the soup, and it was delicious. Once again, I cleaned my bowl and cup. Truly a "welcome back" sardine ramen. A delicious bowl of ramen from Oni Soba Buta Taiji. They also offer soba dishes like Butamori and Bara Reimen. I might try their soba menu next time. It was delicious. Thank you for the meal. This was my 54th bowl of ramen in 2021 (visited on June 3, 2021).

I was looking for a lunch spot and recently many places have been closing down due to the current situation. I came across this place for the first time. It is located inside a building. At first, I thought it was a pork bowl restaurant, but it turns out their main dish is soba noodles! When I walked in, it was packed with office workers. I ordered the bara hiyashi, which is cold soba noodles with pork belly! The chewy texture of the noodles was excellent and really filling. Combining it with the pork meat added a touch of luxury. Even though I originally intended to order a pork bowl, I ended up with soba noodles. But I was satisfied with the result! The pork bowl is called the "Kurenai Pork Bowl."

On a certain weekday, during a slightly worrying time in Hokkaido, I went to a soba restaurant called "Oni" located on the first floor of a building at Chuo-ku Kita 1-jo Nishi 7-chome for lunch. As I entered the building and went a little further inside, I found the entrance to the restaurant. The interior of the restaurant is compact, with an open door, automatic disinfectant, and clear panels on the counter, showing various efforts for safety. The background music playing was Japanese pop songs. Looking at the menu, I was tempted to order ramen from the ticket vending machine, but since it was my first visit, I decided to go with the "Tonmori Backfat Hell (880 yen)" and handed the ticket to the waitress before taking a seat. Oh, it seems like there's a complimentary raw egg for self-service. After a while, my order was ready. The presentation was nice. Now, let's take a bite... Mmm, the soba noodles coated with white sesame are slightly thicker than average, with a bouncy texture and a light oiliness. The clear soup, when sipped directly, has a soy sauce and backfat flavor similar to ramen, with a slightly Japanese twist. As you progress through the meal, you won't feel too guilty about it... Adding the self-service raw egg later on makes it milder and more enjoyable. The toppings on the soba noodles include pork belly, chopped seaweed, and green onions, and halfway through, the waitress offered a seasoned soft-boiled egg, which was a nicely flavored surprise. Finally, pouring the hot and milky soba water from the pot further enhances the experience, which was unexpectedly satisfying. It had been a while since I last had oni soba, but it was delicious. I feel like supporting the efforts of the restaurant staff as a customer. Thank you for the meal.

I heard they started serving ramen here, so I decided to come. The Oni Ramen costs 800 yen and is limited in quantity. I couldn't find it on the ticket machine, so I asked the staff and paid in cash to place my order. There was a bit of a wait for the food. The toppings included chashu, menma, seaweed, and chopped green onions. They also provided extra seaweed on a separate plate. They advised me to add the seaweed gradually due to its high salt content. The chashu was very tender and delicious. The menma was thick and had a good texture. The noodles were very thin and cooked just right, but I prefer them a bit firmer. The soup was clear but had a rich flavor of dried fish, which was tasty. It wasn't too fishy, which I liked. I added the extra seaweed and a free-range egg halfway through to change up the flavor. The egg balanced out the salty seaweed nicely, making it delicious until the end. My only complaint is that there wasn't enough soup in the bowl.