そば処壱文Soba restaurant Ichibun
"Sobadokoro Ichimon" in Wakkanai City is an authentic soba shop where the owner hand-cuts the noodles from early morning. They take pride in making cold soba thin and hot soba thick, tailoring it to each dish. No machines are used; only the day's portion is carefully prepared, with fine adjustments for the weather and day of the week. Juwari and Sarashina soba, as well as udon, can also be chosen. Mainly around lunchtime, it can be enjoyed by people of all ages, old and young.
- 4 Chome-2-17 Central, Wakkanai, Hokkaido 097-0022, Japan
Today · 10:45 am–2 pm
- Friday: 10:45 am–2 pm
- Saturday: 10:45 am–2 pm
- Sunday: 10:45 am–2 pm
- Monday: 10:45 am–2 pm
- Tuesday: 10:45 am–2 pm
- Wednesday: 10:45 am–2 pm
- Thursday: Closed
- +81 162-22-3150
- instagram.com
Google reviews
Visitor reviews on Google Maps
I had cold soba with tempura. It was great! We waited for quite a while and one table infront of us was served first before ours even though we ordered earlier.
View on GoogleI visited alone before lunchtime on a weekday. There are many shops in Wakkanai aimed at tourists, but this is a shop used by local customers. The interior feels clean, with tables and tatami seating. No counter. The staff are pleasant too. I had the kashiwa soba ¥980 and the mini katsudon ¥450. The prices are reasonable too.
View on GoogleI've eaten soba in many places in Hokkaido, but for this price, this soba and this broth can only be had here! It was truly delicious. I will definitely come again Thank you for the meal.
View on GoogleI had the beef tendon curry for lunch. Cello music was playing, and the master's atmosphere, the shop's atmosphere, and the curry were all wonderful, It's my top recommendation in Wakkanai
View on GoogleIt opens at 10:45, and being able to get in early is appreciated. The table seats are close to the neighbors, so I think a bit more distance would be better. The soba can be changed from nihachi to sarashina, juwari, or udon. Sarashina is thin like somen, so I think it suits cold soba.
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