Sapporo, Hokkaido, Japan｜手打そば やま賀

Traditional, Standard & one of my best soba restrant.

Sakura shrimp kakiage has the best crispy texture. I am very satisfied with the full taste of sakura shrimp. Sarashina soba is chewy, so it goes well with tempura! We recommend eating with salt. Soba soup is dried bonito and kelp soup stock? It's not salty and just the right seasoning. A soba restaurant that shines with stable taste and extreme skill. The price may be a little high, but I am always satisfied with the convincing price. The store is beautiful and clean, and the staff in charge of the floor are polite and pleasant, and I have never felt bad. It's crowded during lunch hours, but if you slow down a little, it's relatively empty, so I think it's a soba restaurant that can be used for lunch entertainment.

I think it's one of the famous restaurants in Sapporo that makes me hesitate to write a review. We asked early to get in right after the store opened, but a line formed quite early, and it was so popular that we had to wait even though it was just after the store opened. The hand-made soba is thinly sliced, pure white... pure white sarashina soba that looks a little translucent beyond the pure white. The buckwheat flour is homemade every day. The specialty is sakura shrimp kakiage, and it seems that 80% of the other customers ordered soba with this, but the other menus are also really delicious.