BEAUTIFUL restaurant in the historical style. House-sitting noodles and delicious tempura. Highlight were the little fried buckwheat dough donut like sweets at the end. Lovely.

I ordered the much-talked-about oyster soba and ten-zaru. The oyster soba broth was lukewarm and the green onions were sharp. It didn't seem to taste much like oyster. For the ten-zaru, the tempura was freshly fried and the shrimp especially was tasty, but the shungiku? or whatever leafy green was over-fried so I couldn't taste it.... The soba isn't really to my taste.

Pricey, but full marks for flavor. The oyster soba seems popular, but I ordered the ten-toji and kashiwa; the dashi came through in a rather rich soba broth. Old-fashioned soba. You chew it well as you eat, so it's different from Kushiro soba, but personally it's my kind of soba and I was satisfied

I went in July 2026. It had a good reputation so I had high hopes, but… The thicker noodles didn't bother me, but they were crumbly and kept breaking apart, and at the end I was fishing out tons of broken bits with my chopsticks… The broth somehow wasn't to my taste either, and I felt I'd made a mistake. Maybe it was just my bowl by chance, but I'm definitely never going again. A shame, since the service and atmosphere were good.

First visit to "Tamagawa-an" in Kushiro, famous for its oyster soba. While I was flipping through the menu, the lady was calling orders to the kitchen, "Three oyster soba. Next is two," and since it was a hot day I ordered the "chilled oyster soba." Then the lady egged me on, "Large serving?!" and I nodded instantly. ・ The moment it was served, I regretted it. The amount of soba was insane, and on top of that it's thick country-style noodles you have to chew well. Well, this is a tough one… Looking at the piping-hot dipping broth, I panicked because I couldn't see any oysters at all, but when I searched with my chopsticks they came tumbling out. By the way, these Akkeshi oysters are shipped year-round. ・ When I soaked the thick noodles well in the broth and slurped them up, they still had a lot more bite than I expected. Chewing like this really fills you up… But the oysters are tasty, and the pairing with wakame is better than I expected. In that case, wakame is a must next time I make oyster soup at home. ・ To finish, I poured soba-yu into the broth steeped with oyster umami and gulped it down, polishing it off with a super stuffed belly. Now, before heading to the next soba shop, time to digest at a hot spring.

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