I’d tried visiting several times, but it was either closed or the parking was full, so this was my first visit. I was in 鹿追, but Googleマップ showed it as temporarily closed. I happened to pass by, saw the entrance curtain was out, and stopped in. There were 2 cars. The 2 parties already there were a solo customer and someone with a child, and it was quiet inside. I was a little tired, so lucky me♬ Judging by the appearance of the soba in the photos, I assumed on my own that perhaps it used to be handmade but was now machine-made, so I didn’t expect much. Now, what should I order? For handmade soba, I only order cold dishes, but the reviews suggested the hot ones might be better. Still, once it’s soaked in broth, however delicious the soba is, it becomes something different…. The ごぼう天 seemed unmissable, so I was thinking of requesting cold ごぼう天そば with the broth separate. After consulting the staff, I ended up ordering もり蕎麦 and a separate ごぼう天. (Thank you for listening to my personal preferences and considering various options🍀) The soba that arrived had a proper portion, more than the small amount I’d expected, which made me happy. The separate ごぼう天 had no fewer than 3 large pieces! They also provided tempura dipping sauce. Surprised, and thinking things over while waiting, I asked whether it was possible to change to the 盛りかけセット. So, straight into the もり蕎麦. It looked machine-cut. But when I picked some up and chewed, I was amazed. A refreshing slight bitterness and the sweetness mingling with it spread through my mouth. What?! I picked up another bite, and there was the same gentle sweetness and slight bitterness. The soba surface was very smooth and the edges weren’t sharp, making the texture characteristic of handmade soba hard to feel in the mouth (an uneven surface or sharp edges catch against the mouth’s lining, releasing the soba aroma or creating that distinctive texture). Yet when chewed, it unmistakably had the flavor of freshly ground soba. A taste that’s difficult to get from machine-made soba. As I continued eating absorbedly in surprise, the かけそば arrived too! (It’s normally a smaller size) I immediately put the ごぼう天 on top, soaked it, and ate them together. The かけそば broth was fairly sweet. 北海道 style ^ ^ Alternating between もりそば and ごぼう天そば. And enjoying ごぼう天 dipped in tempura sauce with the もりそば too. The green onion garnish was fresh and delicious either with the ごぼう天 or dipped briefly in the もりそば sauce. The soba cooking water was already included on the tray, in a generous size that delighted this soba-water lover. I added it to both the もりそば sauce and the かけそば broth and enjoyed everything to the end. When I asked as I was leaving, I learned it was two-eight soba made with buckwheat flour from 鹿追. Apparently, it really is handmade, with both rolling and cutting done by hand. I felt truly sorry for asking such a rude question…. It seems they now open only on Saturdays and Sundays. From now on, I’d like to stop by occasionally with confidence. しかめん, famous in 鹿追, thank you for the meal!

+3

ごぼう天そば in 鹿追 Soba covered with a huge ごぼう天! It’s crispy but can be broken apart with chopsticks into pieces just right for eating with the soba! You can change up the flavor with a sprinkle of chili powder too. Delicious~🥰

I stopped by for a slightly early lunch. Even though they had just opened, customers kept coming in one after another. It certainly stands out, and the parking lot is large. ごぼう天そば seems to be the specialty, but I wanted rice too, so I ordered the 豚丼 and もりそば set, while my companion ordered ごぼう天そば. Honestly, the soba wasn’t great, but the 豚丼 was surprisingly tasty. The ごぼう天 was crispy, making me think just having tempura might have been good too.

+2

When we entered, there were already 2 groups of customers A voice said, “Welcome, take whichever seat you like~” We chose a table We ordered the 『ごぼう天そば』 we had come for About 8 out of ten customers arriving afterward ordered 『ごぼう天そば』 too No wonder it’s the shop’s most popular dish There was a large ごぼう天 on top The size was impressive. The burdock was thin, making it very easy to eat The lovely burdock aroma was nice too It was delicious dipped briefly in the broth as well (^.^) You could perhaps call it a 鹿追 specialty Everyone should try it (^.^)

「十勝鹿追そば」 is said to be handmade two-eight soba that impresses even connoisseurs, and seems to be made with great care. It was open only at lunchtime with irregular closing days, but thankfully I was lucky enough to get in. Since I was in 十勝, I ordered the 豚丼 set and the strikingly impressive popular ごぼう天 as a separate item. The ごぼう天 was delicious both on its own and dipped in the soba broth. The flavor makes me want to return. Thank you very much for the meal.