Hokkaido is the largest producer of soba (buckwheat) flour in Japan. So while most people tend to focus on ramen in Hokkaido, there are many great buckwheat noodle shops in Sapporo that are worth discovering. After some researches, found a buckwheat noodle shop called "Kishin" on the Ishiyama-dori avenue.
Soba noodle menus.
Sake menu. They have "Kitanokatsu" from Nemuro, as a Hokkaido sake.
This time, however, attracted by the special junmai (pure rice brewed) sake and chose "Bijoubu" from Kochi. Plenty of sake and soba noodles...happy.
Mori-soba noodle and mini-ten-don (tempura and rice). Tried the Tartary (Tartary-Tnasty) soba noodles, limited to 10 servings a day.
Duck Seiro noodle. This was also Tartary Soba. Tartary is one of the old names for the nomadic tribes living in Mongolia, the Tatar people. It is characterized by its unique bitter taste, and contains about 100 times more rutin, a kind of polyphenol, than regular buckwheat, which is said effective in preventing adult diseases. Since it is easy to grow in cold regions, it is widely produced in Hokkaido. It does not have a too bitter taste and is delicious.
The next day, went to Menya 169 at Minami 16-jo Nishi 9-chome. Sapporo is known with thick miso ramens, but they offer a lighter type of soup ramens.
They have four types of ramen on the menu.
Featured in the 2017 Michelin Guide Hokkaido edition.
Dark niboshi (dried sardines) soup soba.
Mellow soy sauce soba. The soup tasted healthy, so didn't feel guilty even drink it all up, and it's so good that keep coming back. Thank you for the nice ramen.
Click here for this blog list and Instagram.
Apologize for an advertisement by the free account.