At the start, they served a small cup of sobayu along with water. Thick and sweet, it felt wonderful. They must be very particular about their soba varieties. Apparently they change the soba every week. You can always compare 2 types of soba. I ordered ebi tenzaru and added 1 serving of another type of soba. The dipping sauce had a strong dashi aroma, and it was delicious even with plenty of sauce, but the soba smelled so good that I dipped it lightly and fully enjoyed its aroma. It was a shop I'd want to visit again and again.

+2

On the first day of the three-day holiday in February, I felt like soba and visited 山真, next to my regular hair salon There are parking spaces for 3 cars in front of the shop, and luckily I found 1 available. Lunch with my wife again this time(＾ω＾) We entered just after noon for a combined breakfast and lunch. Plenty of seats available. They told us to choose any seat, so we took a table for 4 You can feel the shop's passion for soba flour. Apparently the owner was involved in developing varieties at an agricultural experiment station… Left a salaried job and opened a soba shop! The menu that lets you experience differences in soba flour flavor is innovative. We both ordered ten seiro for 1,700円, and I got a large serving for 300円. While waiting, we were served today's sobayu in small cups, with a lovely soba aroma and a hint of sweetness… the aftertaste felt like eating freshly pounded mochi… Straight sobayu is delicious… Who knew it could be this aromatic… Served in about 10 minutes. B-beautiful… The distinctive firm chew of soba, its rich aroma coming through directly… delicious… It has the aroma of the 100% handmade 新得 soba my grandparents often served at my family home… Large shrimp tempura, eggplant, lotus root, green pepper, maitake, all perfectly cooked and delicious… You eat it with tempura sauce or salt (perhaps sakura salt from 珠洲…)… so simple, and I love it so much… The accompanying condiments are appealing too I used sansho shichimi to change the flavor… Perhaps it was the aroma of sansho and yuzu, but a vibrant flavor instantly spread! Worth trying all sorts! This will become a regular spot. I'll be back! Thank you so much for the meal! Please note that opening hours are only until 3… Below is the shop's dedication to soba (original text) Do you know the name of your favorite soba flour? We opened a new soba shop because we want you to discover delicious soba flour and enjoy the differences more. With our carefully handmade soba, we'll take you on a new soba journey This week's soba flour キタミツキ Thank you very much for visiting 山真 today. Today's soba flour, キタミッキ, is the newest variety. キタミッキ, registered as a variety at 北海道農業研究センター in 2019, is expected to succeed キタワセソバ. The main selling point of キタミツキ is its high content of the functional component “rutin.” (Because the owner is at risk of lifestyle-related diseases) Rutin is said to help with high blood pressure, arteriosclerosis, cholesterol suppression, and prevention of lifestyle-related diseases. Also, its grains are denser than キタワセンバ, giving higher yields, and it is easy to make into noodles, making it friendly to soba makers too. If you're going to eat soba, choose something that's not only delicious but also a little good for your body This week's soba comparison February 21 キタワセリバ A sudden question, but did you know that 北海道 is Japan's largest soba-producing region? Among its varieties, キタワセン, registered in summer 1990, is particularly well known as a leading variety. Originating from 牡丹そば, which was loved as a leading variety in 北海道 for over 90 years, its aroma, firmness, and stable cultivation mean that today many soba shops labeled as serving 北海道-grown soba offer this キタワセンバ.

+3

This is the old soba shop's premises, right? Anyway, I passed by and saw something about their first anniversary, so I stopped in. Although they took over the old premises, the interior was completely renovated; the partition-like wall in front of the kitchen was left from the previous shop, but everything else was neat and tidy, giving it a clean feel. Since the owner is said to be particular about the soba, I ordered 「蕎麦くらべ」 to compare soba from two regions. It was well-made soba. The texture of the noodles pleased the palate too, and it was delicious.

The soba here is unquestionably number one by a wide margin. Today I had the comparison set and chicken tempura; the comparison included 2 types of soba, 福井在来 and キタミツキ. Both were fragrant, had the sweetness of soba, and were very delicious! The handling and timing of the sobayu were good too, and I was very satisfied! Apparently the soba flour changes monthly, so this is a shop that makes me want to keep following those changes!

I was traveling for a concert and decided to eat here before the show. I was nervous about entering alone as a woman, but they welcomed me warmly. The interior was calm too, a relaxing space even on your own. It was my first time being served sobayu at the start! I ordered mori soba and shrimp tempura; the soba sauce was just right, the tempura sauce was delicious too, and grated radish and salt were included, so there were various ways to enjoy it. It was fantastic. It's a shame I can't come often because I was visiting for the concert… This soba shop really made me want to try the other soba too!