超絶天ぷらラッシュ！北海道で行列が出来る天ぷらうどんそば天丼屋３選丨Hokkaido Tempura Udon Soba

超絶天ぷらラッシュ！北海道で行列が出来る天ぷらうどんそば天丼屋３選丨Hokkaido Tempura Udon Soba

It’s delicious. Burdock root tempura udon. Loaded with meat! Meat udon! Tempura udon Tempura and Meat Udon Fly Off the Shelves
A Closer Look at Hokkaido’s Exceptional Udon Shop 3-jo Nishi, Chuo-ku, Sapporo, Hokkaido
4-minute walk from Chuo Ward Office Station exit One street back from National Route 230
Shop located on the first floor of a building A rare udon shop in Hokkaido
“Masuda Udon” Kitchen clearly visible
Clean and bright interior Manager Mr. Fujita Removing the used dashi stock ingredients Staff) What state is the dashi in now? Kombu and dried sardines Soaked since yesterday
Cold-brewed The umami has come out, so From here, we raise the temperature
(simmer) Then you add the assorted dried fish bits. The temperature that day was minus 6 degrees Celsius.
The broth was too cold, so I used a small pot to warm it up. Bonito flakes Add the bonito flakes to the boiling broth Simmer for about 20 minutes Place a cloth over a strainer Strain the simmered broth The richly flavorful broth
is ready Make the dipping sauce
for the buckwheat noodles Place the seasonings in a small pot. Soy sauce. Add the dashi stock prepared earlier Simmer lightly Transfer the finished bukkake udon
sauce to the stockpot. Cool it with cold water.
The dipping sauce preparation is complete. Wash the large pot Hon mirin Light soy sauce Add the combined seasonings
to the strained first broth Granulated sugar and salt Add while stirring Taste and adjust seasoning
Kake dashi complete Preparing
grated ginger for bukkake udon Sweet braised beef
prepared the day before Divide into single servings Beef preparation for meat udon complete The gobo tempura About half Everyone can add them Peel a large amount in the morning and prepare them. Staff) Meat udon and gobo tempura
(Do those sell well?) Yeah It’s in the form of toppings For first-time customers, most order
meat udon with gobo tempura as a topping. Preparing the gobo tempura Peel the skin cleanly Cut thinly Cut into even finer sticks We source burdock root from the same greengrocer
who has been helping us since opening day, choosing the best available at the time. We have them select burdock root
suitable for tempura and purchase it. We cut the burdock root relentlessly
and prepare large quantities. Udon preparation We flour the dough that has been aged overnight
and roll it out with a machine. Directly taught by the president, who trained in Kagawa, the home of udon
Characterized by chewy, resilient udon Even when rolled thin, it doesn’t tear
The firm dough is complete Fold and cut The cut udon noodles
are dusted with flour and shaped Working diligently toward opening time
Making udon noodles Udon preparation complete Preparing the tempura batter Outside the shop,
customers are already waiting Finished prep work at the affiliated ohagi shop and headed to work
President Masuda (45 years old) Staff) President, you’re originally from Fukuoka, right? Yes. Staff) What made you
open a shop in Hokkaido? On my 30th birthday I was working as a salaryman
at the time I started wondering if this was really okay. Since I was halfway through my working years,
I thought maybe it was fine, …but then I realized it wasn’t good. There weren’t as many udon shops back then. Hokkaido, you know Soup curry and stuff Genghis Khan and stuff Sushi and stuff
That’s the vibe My mom’s side was pretty much run soba and udon shops
you see. Since I was little, dashi broth and stuff I’ve basically had this kind of elite training
in udon and soba noodles Since there weren’t any udon shops
If there were no rivals I thought maybe I could make it work That’s how I got started. I decided right then and there I went to Kagawa to study I was already here
as a student back then. When I went to university
I’d always dreamed of Hokkaido I felt like I had arrived. I really love Sapporo, When I go back to Fukuoka, I don’t think I’ll open an udon shop. Instead, I might open a soup curry shop or something. Sweeping Wipe down
the tables and menus Wipe the windows Wipe the outside clean too Prepare cold water Parking
Coin-operated parking lot in front of the restaurant Business Hours
Lunch: 11:00 AM – 3:30 PM (Last Order)
Dinner: 6:00 PM – 8:30 PM (Last Order) From January 4, 2025 until around summer
Open every day Masuda Meat Udon (Hot) 1100 yen
Tempura Udon (Hot) 1500 yen Bukkake Udon 850 yen
Masuda Meat Bukkake 1150 yen Topping Menu
Gobo Tempura 400 yen Tempura Rice Bowl 700 yen
Chicken Tempura Rice Bowl 600 yen Affiliated Store Masuda Ohagi Counter Seating: 8
Table Seating: 10 Opens at 11:00 Customers steadily gather in front of the shop Seating begins in order
Customers enter the restaurant Customers visiting from Korea
Two men enter the shop A family of four also enters Customers who had been waiting since before opening
fill the table seats Orders come in all at once
Receipts line up Boiling udon noodles The president, originally from Fukuoka, fries tempura Chill the boiled udon noodles in cold water Drain thoroughly
Serve in bowls Topping: Aburaage (fried tofu) Topping: Tamagoten (egg tempura) Pumpkin tempura Sweet potato tempura Eggplant Tempura Shrimp Tempura Carrot Tempura Shiso leaf tempura Cold shrimp tempura noodles
Chicken tempura and aburaage topping Cold Shrimp Tempura Bukkake
Chicken Tempura, Egg Tempura Topping The first two Korean customers ordered Shrimp Tempura Bukkake
with their preferred toppings Pouring the sauce over… Savoring the crispy tempura Heating the serving bowls thoroughly
until just before plating Drain the boiled udon noodles
thoroughly Warm the beef for the meat udon Pour the warmed beef over the noodles. Sesame seeds. Top with tempura bits and green onions
Masuda’s beef udon is complete Sorry to keep you waiting
Excuse me For the customer who ordered the meat udon. My apologies. Pouring the broth. Green onions, sesame seeds Tempura crumbs Tempura udon Sorry to keep you waiting Tempura and udon served on separate plates
Enjoy the crispy tempura Excuse me, tempura udon.
One more, please. This family consists of a Korean man and his parents
Enjoying Japanese udon Delicious! All four finished everything cleanly ! They leave the restaurant very satisfied One male customer enters
He sits at the counter Tempura udon with chicken tempura topping
Also orders tempura rice Tempura rice
Pours on rich broth Tempura rice Tempura udon with chicken tempura topping
Tempura rice Tempura udon and tempura rice. Two customers (male and female) enter the restaurant Ordered Nabeyaki Udon and Tempura Udon Tempura udon Sorry for the wait For the customer who ordered tempura udon First, take a sip of the broth… Slurp the udon noodles in one go Preparing nabe-yaki udon
Mochi Crack in the egg and simmer lightly Fry the gobo tempura The Nabeyaki Udon is simmering The pot is ready Gobo tempura with outstanding presence!
Seasonal Special Nabeyaki Udon Here is your Nabeyaki Udon Two customers (male and female) arrive Meat udon, Maruten udon with
Gobo tempura topping each Frying gobo tempura Maruten, a popular dish in Fukuoka
made by frying fish paste Using specially ordered gobo-ten sourced from a long-established shop The gobo-ten is also fried Thick and incredibly satisfying maruten!
Maruten udon with gobo tempura topping Maruten Udon for our customer Niku Udon
Topping with green onions Tempura crumbs Sesame Sweet and savory simmered beef pairs perfectly with the broth!
Meat Udon with Gobo Tempura Topping is ready Sorry to keep you waiting
Here’s your beef udon with gobo tempura topping A repeat customer living in Sapporo Tempura crumbs Sesame seeds Here you go
Kitsune udon with wakame topping The sweet and savory, juicy fried tofu is irresistible!
Kitsune udon (with wakame topping) is ready. Sorry to keep you waiting. Kitsune Udon
Wakame Topping Enjoying piping hot udon Warming the bowl Added fried tofu
Pouring the broth Pouring curry udon broth Add curry spices Place meat on top Gobo tempura Okra tempura Place vegetable tempura such as bell pepper, pumpkin, and lotus root Sesame seeds Green onions Gobo tempura Kitsune udon with gobo tempura topping
Served with grated ginger Born from staff meals, packed with flavor, visual appeal, and volume
Meat curry udon is complete! A masterpiece where the curry aroma whets your appetite! Cold Meat Bukkake
Cold Gobo Tempura Bukkake A large portion order comes in Drain the udon noodles thoroughly after cooling them in cold water. Serve them skillfully into bowls. Sesame seeds. Tempura crumbs Top generously with beef The rich broth and beef blend perfectly with the udon noodles—delicious!
Masuda Beef Bukkake (Cold) is complete Gobo Tempura Bukkake Large Portion This is a large portion. Please enjoy your meal. Wow! Enjoying the chewy udon noodles Delicious! Finished everything cleanly and left the shop! Divide the udon noodles, which have been tightened with cold water,
and warm them up. Drain thoroughly Make meat curry udon Place beef on top of noodles with curry sauce Gobo tempura Potato tempura, chicken tempura Place the vegetable tempura on top Green onion Sesame seeds Meat curry udon Gobo Tempura Udon with Chicken Tempura Topping Chicken Tempura Chicken Tempura, Gobo Tempura Topping 12:48 Three foreign customers enter the store Tempura udon completed Thank you All three
ordered tempura udon Enjoy your meal They savor the surprisingly generous tempura
with delight All three leave the restaurant thoroughly satisfied A group of five women arrives The chicken tempura, seasoned with soy sauce and garlic before frying, is delicious!
Chicken Tempura Bukkake (Cold) is ready The gentle flavor of beef and egg soup soaks in
“Tanjin Udon” Niku Bukkake (Hot) with Gobo Tempura Topping Please Plain Udon Thank you for waiting.
Here is your plain udon. Pouring the broth over… Slurping the udon noodles in one go An exclamation escapes my lips This is so delicious Staff) Do you come here often? No, it’s everyone’s first time. Staff) How is it? How’s your first taste? It’s delicious. 13:10
A line forms in front of the shop The piping hot nabeyaki udon is ready So delicious! The seasonal nabeyaki udon is
one of our most popular dishes. Sorry to keep you waiting. Here’s your meat udon. Staff) Nabeyaki udon.
How’s the flavor? It’s incredibly delicious. Gobo-ten udon Meat Udon Looks delicious! The most popular item: “Masuda Meat Udon”
The broth infused with the rich flavor of meat is irresistible! 13:50 Even after lunchtime passes
Orders keep coming in… Table C: Gobo Tempura Udon
First order, please. Orders for the wildly popular gobo tempura
just keep coming… Gobo tempura udon Wow! Amazing! Masuda Meat Bukkake (Cold) Large Portion
Gobo Tempura, Chicken Tempura Toppings Tempura rice coming up Tempura rice Cold Shrimp Tempura Bukkake and Tempura Rice Masuda Meat Bukkake Udon (Cold)
Gobo Tempura and Chicken Tempura Toppings Cold Meat Bukkake
Topped with burdock root tempura and chicken tempura Staff) Do you come here often? I come quite often. I haven’t been able to come much lately Before that, I was definitely coming about once a month. I was definitely coming. I really like it. 14:16 Maruten Udon Large Tempura Udon Sorry to keep you waiting Here’s your large serving of tempura. Staff) How’s the Maruten Udon? It’s delicious! The piping hot udon noodles
were devoured in no time… Leaving the shop completely satisfied! Nabeyaki Udon
Shrimp Topping Tempura udon Sorry to keep you waiting
Here’s your tempura udon Two Korean guys
Carefully explaining how to eat it Delicious! It’s delicious. Sorry to keep you waiting
Here is your nabe-yaki The burdock tempura and udon soaked in broth are delicious… Warmed up by the udon…
Left the shop completely satisfied! Tasting Thank you for waiting Meat Udon
With burdock root tempura topping Masuda Meat Udon 1100 yen
Gobo Tempura Topping 400 yen Set aside the tempura for now
and enjoy the meat udon. The sweet and savory braised beef
pairs perfectly with the gentle, savory broth! The firm udon noodles are coated in broth
Each bite fills your mouth with pure happiness! The last customer of the lunch service Leaves the shop completely satisfied! 15:30 Daytime service ends Preparing The staff really
work their butts off, you know? I’ve decided to dedicate the rest of my life to these people. I want these people to be able to confidently make a living,
or rather, and support my family,
I started wondering what I should do. enough for everyone Masuda Brand’s Masuda Udon
I thought that would be a good idea. Each of them would have their own shop and they wouldn’t charge money So the second store That’s the goal For the staff. I don’t really have ambitions or anything like that anymore I did have them
about 10 years ago, maybe 5 years ago Masuda: I’ll make the ohagi. Masuda: I’ll make the inari. Well, I tried all sorts of things, but in the end, I thought
it had to be udon. Thank you very much! It was Hokkaido’s warm udon, making both customers and employees happy! Mukogaoka, Ebetsu City, Hokkaido
Right next to Chuo Bus Ebetsu Office Established 20 years ago
Japanese Restaurant Hanaakari Popular for homemade udon and tempura rice bowl menus Business Hours: 11:00 AM – 2:00 PM
5:00 PM – 9:00 PM Closed Mondays Owner Mr. Ikeda (52 years old) Homemade udon made with a proprietary blend of wheat from Ebetsu
Homemade udon Characterized by a firm bite and
a smooth, chewy texture Pouring the replenished sauce over the pork Preparing the pork belly stew for the next day
Preparation Sugar Soy sauce Dashi stock made with dried sardines, kelp
and bonito flakes First broth
is ready Check the flavor Broth is complete Make the chilled broth Add the kaeshi Strain The chilled broth is complete. I was originally a chef.
I worked in Japanese cuisine. I trained in places like Sapporo and Susukino. The restaurant I worked at before going independent was a Japanese restaurant
and the owner was from Shikoku. Back then, they’d have udon sent it over from Shikoku. We served it as the final course in our set meals. Since Ebetsu is known for its wheat flour production, Haruyutaka (wheat flour)
and I thought I’d like to make something with it. So I thought udon would be good. Pork belly, right?
A block of pork belly. For the braised pork belly for the day after tomorrow. I had some black tea. Cutting the tuna
for the tuna yukhoe bowl. Using Ebetsu-grown “Nanatsuboshi” rice Transferring the cooked rice
to the rice cooker jar Every Tuesday
We bake Baumkuchen Baumkuchen
Machine Soft Baumkuchen
¥880-¥1080 Baumkuchen Kneading the udon dough for the next day Repeating the stretching process Let it rest overnight for use the next day Cleaning Cut chicken breast for chicken tempura rice bowl Parking lot in front of restaurant Counter and table seating (Cold) Shrimp Tempura Udon 1380 yen / Shrimp Tempura Udon with Chili Oil & Soft-Boiled Egg 900 yen
Mushroom & Grated Radish Udon 700 yen / Fish Cake Tempura Udon 840 yen (Hot) Shrimp Tempura Udon 1380 yen, Aburaage Udon 850 yen,
Toppings Udon 980 yen, Meat Udon 820 yen Toppings: Aburaage (Fried Tofu) 150 yen, Hokkaido Pork 200 yen
Soft-Boiled Egg 150 yen, Jumbo Shrimp Tempura 400 yen, Chicken Tempura 250 yen, Extra Udon Noodles 150 yen Tempura Rice Bowl Set 1100 yen, Braised Pork & Soft-Boiled Egg Rice Bowl Set 1200 yen
Soft-Boiled Egg Tempura Rice Bowl Set 1180 yen, Choose Hot or Cold Shrimp Tempura Donburi Set 1600 yen, Tuna Yukhoe Donburi Set 1100 yen
Braised Pork Set 1100 yen, Tender Braised Chicken Set 1000 yen Mini Warm Egg Rice Bowl 28 0 yen Mini Chicken Tempura Donburi 330 yen
Seared Tuna Donburi 330 yen Seared Tuna Kimchi Donburi 380 yen Tempura Set Meal 1100 yen, Shrimp Tempura Rice Bowl 1800 yen
Tempura Rice Bowl 1000 yen, Vegetable Tempura Rice Bowl 880 yen, Tuna Yukhoe Rice Bowl 1100 yen Opens at 11:00 Customer arrives right at opening time Tempura Rice Bowl Set
Two cold ones, please Tempura Rice Bowl Set (Cold) Serving Customer who ordered the tempura rice bowl set Udon with firm texture
The broth for the bukkake udon is full of umami The tempura rice bowl has a sweet and savory sauce flavor The freshly fried, crispy
tempura is delicious Boil the noodles Tempura rice bowl set (hot) Making udon with lots of toppings Udon with lots of toppings Udon with Plenty of Toppings and
Tempura Rice Bowl Set I’ve tried to come here several times before The parking lot was always full
(so I couldn’t get in) The broth is also incredibly so flavorful it really
warms you up The udon noodles are also very smooth to eat
and delicious. A man orders the braised pork belly with warm egg bowl set. Braised Pork Belly with Warm Egg Bowl Set Purchasing Baumkuchen as a souvenir Sold in the store Tuna Yukhoe Rice Bowl Set
Braised Pork Set Tuna Yukhoe Rice Bowl Braised Pork with Warm Egg Bowl Set
Tuna Yukhoe Bowl Set Exquisite rice bowls and udon
The perfect combination I was looking at Instagram
and got really curious about this place It feels like I came here today just to eat this I ordered the braised pork belly set
and it was so tender There’s absolutely no stringiness left
It was incredibly delicious I’m feeling a bit hungover myself It soaked into my very bones
and was delicious. The owner boiling udon noodles while frying tempura Chicken tempura with soft-boiled egg and chili oil Tempura rice bowl from the tempura rice bowl set Tempura rice bowl set
Chicken tempura with soft-boiled egg and chili oil set Shredding shiso leaves Plum-flavored Soba Noodles (Cold) A man and woman wearing coats
enter the restaurant Choosing the menu Ordering They slurp their udon noodles with gusto… Thank you very much That was delicious Customers leaving the shop
after eating their fill Complimentary sweets for the children Thank you very much
We’ve had a wonderful meal Place the chicken tempura on top Pour the sauce Green onions, sesame seeds Mini Chicken Tempura Rice Bowl Vegetable Tempura Udon Chicken Tempura with Soft-Boiled Egg and Chili Oil Set Bite into the chicken tempura with chili oil The broth is comforting
A gentle flavor The plump shrimp tempura
Coated in sauce Chrysanthemum greens tempura The elasticity is incredible Do you always order the same things?
Is it fixed? The set menu When I feel like going
It’s the kind of place I want to visit Vegetable tempura rice bowl Meat udon It’s delicious, isn’t it? The portion size is just right. The broth is delicious.
Amazing. I ordered the braised pork set meal. It’s delicious. Thank you very much.
I’m done eating. Orders keep coming in. Pork belly stew set. Kitsune Udon
Mini Warm Egg Rice Bowl Udon popular with families Making tuna yukhoe rice bowl Tuna Yukhoe Rice Bowl Tuna Yukhoe Rice Bowl Set The tuna is thick-cut
and makes the rice go down easy Scoop up the rice in one go 13:30 In summer, depending on the season
eggplant is added it changes a bit, you know Instead of sweet potatoes,
it might be pumpkin. Instead of lotus root, it might be eggplant. Chrysanthemum greens and shiso leaves are usually
included now. Here you go, sorry to keep you waiting.
Your tempura rice bowl set. Enjoy. Tempura rice bowl set, 1100 yen. Firm,
slippery, and chewy udon noodles. A hearty tempura rice bowl Crispy fried tempura
Perfectly paired with sweet and savory sauce Nanatsuboshi
delicious rice Finished it all! At night, well, it’s changed quite a bit since Corona We finish around 7:30 or 8:00
And it depends on the customers We want to keep expanding the udon, right? Staff meal time Chopping green onions Let’s eat. Thank you. Please, please
Come by again when you visit Homemade udon and exquisite tempura rice bowl
A truly satisfying meal at “Hanaakari” Sapporo City, Hokkaido
27-minute walk from JR Uenoporo Station Established 2005
Handmade Soba Sakura Hiraoka Main Store Wrapped in the warmth of wood
A soba restaurant in a log cabin Handmade soba showcasing carefully selected Hokkaido ingredients
Repeat customers flock for the artisan-made, thick, curly noodles cut by hand 9:24
Close-up begins President Takahiro Miwa Making the broth “I always want to eat here,”
they say. A place where people can come for everyday use is what we’re aiming for. The reason we’re rapidly expanding our locations now is Since we started out like this
from the outskirts of Sapporo, it’s wonderful that people come to eat here
, but I really want to lean a bit more towards the customer’s perspective
and do that too. We make our broth using specially ordered broth packs. We’re working on how to make dashi quickly and cleanly We put it into the dashi bag We really chipped it into pieces so the bonito flavor comes out quickly like this That’s how we do it. Remove the pack after extracting the broth Add the pre-mixed seasonings We make a “straight sauce” We make a big batch at once. We make it drinkable. This is what we call the “straight sauce.” and I use it straight from here as needed. It gradually gets used up. The broth made yesterday and
the broth made today Let it rest for one day, let it rest for two days By letting it rest
the umami components really come out The risk is
“the flavor deteriorates” Fundamentally, we still want
to preserve the umami while also keeping the flavor yesterday and the day before and blend it with the broth blended with the flavorful broth
made today. Ultimately, it’s made as a straight broth. In our case
we have three large stores The large stores—the main store, Teine store, and Chitose store—
are doing it that way As you move into the city center
the shops get smaller and smaller We can’t fit the refrigerators
for aging the broth inside the store. So the method and production process
change somewhat there. For the three large stores,
we’re still using the traditional resting method. How well the broth complements the soba
really comes down to the broth itself. At chain locations like us with our slightly unusual hand-made extra-thick curly noodles Handmade from scratch While expanding stores with good balance is something rare even nationwide
and we get told that a lot That’s our biggest selling point As an organization and in terms of teamwork, everyone is working hard, I think we’ve managed to maintain it
so that people say, ‘It’s delicious no matter where you eat it.’ Cooking rice We use Hokkaido’s “Fukkurinko” rice Duck meat from Takikawa, Hokkaido A popular brand duck
now difficult to source Sakura’s ‘Duck Seiro’
is our most popular menu item, generously using this duck meat We also serve duck soboro rice bowls We use this for adjustments We have it ground into mince. Since it’s freshly cut,
how many days’ worth is this? If we’re just talking about this…
It won’t last a day. This is chicken breast. Chicken breast is super tricky lol But with duck, you can just slice it shuu, shuu, shuu
and it goes through easily. Are the tendons used for anything? The tendons aren’t used. This skin When adding it to the broth
Put it in together to extract the fat for the broth. When serving, remove this. Do you update Instagram quite often? I post stories every day. Many celebrities visit our store We have 10 locations There are 8 stores within Hokkaido, but Seven stores in Sapporo City One store in Chitose City And there are 2 stores in Chiba. In terms of capacity,
(the main store) has 33 seats. The real busy season is summer, like Golden Week or Obon. About 300 to 400 people. We’re constantly busy.
We’re busy from opening until closing. It’s treated similarly to the basics. Was it Akai River in Hokkaido? We cut down
pine trees growing wild there The wood we stripped ourselves served as beams, standing proudly in the shop. We worked with someone from a company called Tobex, a specialist in log houses,
while we were doing it. how to attract female customers. We focused on that and built
this main store. We entered it into a competition. A year after construction was completed, we submitted an entry For the 2009 Japan Log House of the Year We were honored to receive
the Excellence Award in the Restaurant Category. One person in our group
made soba noodles while Photography is his hobby, and he’s always taking pictures
There’s a person from Honshu That person is more focused on
photography as their main thing Photography is their main focus When they have free time
they come over to make soba noodles The photos displayed
are all taken by that kid. Depending on the season in Hokkaido,
we change the photos taken by that kid. First, stir-fry the chicken. Now I’ll make the curry. Hokkaido-produced thigh meat is used, I’m using good meat, but Even the chicken for our chicken soba
and the chicken for curry are all the same. We try to use the best quality
and the most delicious ingredients possible. That’s the approach we take. Hokkaido has a lot of delicious things, right?
Whether it’s vegetables or meat. Actually, using locally sourced ingredients in Hokkaido
is the cheapest and tastiest way to go. Add chicken to the curry pot. My grandparents
run a soba noodle shop, in the Hidaka region.
It’s called “Izumi Shokudo,” It’s been around for over 60 years now. It’s near my maternal grandparents’ house
since their house was next door I grew up in a soba noodle culture I left home to attend high school
and went to university in Shizuoka. After returning, I worked as a salaryman While working as a salaryman
and trying different soba places, I remembered how incredibly delicious
my grandparents’ soba was, I thought, “I want to recreate this flavor in Sapporo.”
That’s where it started. I went back to my parents’ place and did various things to prepare for starting my own business
and learned a lot That’s where it all began When I turned 31
I moved to Sapporo My wife and I started from scratch We opened a soba restaurant called “Sakura.”
That’s where it all started. We didn’t have much money,
so we rented a small shop. We started there for about three years
before building the shop over here. When was the very first founding? December 2005.
It was the end of the year. Around Christmas time
was when we first opened. Handmade, extra-thick, curly noodles Our noodles
are basically made without any preservatives or additives buckwheat flour and only binding agents are added, so And then we dug a well
200 meters below this building Right beneath this, there’s an incredibly
high-quality, never-drying-up source of water. Mineral water
is made from that water. We make noodles with that water. By kneading with good water The soba noodles really
come alive, you see Of course, when you turn on the tap
all that water comes out so the bonito flavor in the broth
comes out incredibly well Since it produces clean, clear soft water, the broth is incredibly clear
and delicious, I guess This place (the main store) is definitely the best
for delicious broth, I think. Preparing the cold water. From the tap comes delicious natural water
pumped up from underground. What’s the most popular item? Most of them use duck. Duck soba, duck seiro
yes Curry is also popular In the summer,
chilled tanuki soba is also popular. Business Hours (Open year-round)
Weekdays: 11:00 AM – 3:30 PM, 5:00 PM – 8:30 PM
Saturdays, Sundays, Holidays: 11:00 AM – 8:30 PM Parking for 10 cars in front of the restaurant A calm atmosphere inside the restaurant
enveloped in the warmth of wood 3 tables seating 6 people each Counter seating for 6 Raised seating area
Two tables seating four each Duck Seiro: ¥1,518
Pork Seiro: ¥1,155 Duck Soba: ¥1,518 Chicken and Wild Vegetable Soba: ¥1,320 Shrimp Tempura Soba 1386 yen Mountain Vegetable Soba 1023 yen Chilled Tanuki Soba 1078 yen
Wild Vegetable Zaru Soba 1023 yen Mini Curry Rice 418 yen
Duck Soboro Rice 330 yen Mini Mountain Wasabi Rice Bowl 275 yen
Mini Whitebait Rice Bowl 275 yen Soft Serve Ice Cream 330 yen A La Carte Dishes
Braised Chicken Skin 385 yen / Dashi-flavored Rolled Omelet 693 yen Table Condiments
Sakura Original Seasonings “Always by Your Side”
Three varieties: Sichuan Green Pepper, Yuzu Shichimi, Habanero 11:00 Opening Ordered pork soba and mini duck soboro rice bowl Boil the noodles Rinse the cooked noodles
under cold running water Rinse thoroughly with high-quality groundwater
to remove excess heat and stickiness Thoroughly firm them up
to create soba noodles with a satisfying, springy texture. Dip the cold-water-chilled noodles briefly in hot water.
Never skimp on the extra effort. Place the reheated soba
into the bowl. Prepare the broth. Pour the broth simmered with pork
over the noodles. Pork Soba (Large Portion) The piping hot pork soba arrives Prepare mini duck mince rice bowls Carefully instruct the new part-time employee
on the tasks Place a fresh egg yolk
on top of the duck mince Pour the special sauce over it Add a spoon and it’s complete Mini Duck Soboro Rice Bowl Thank you for waiting
Here is your mini duck mince rice bowl The sweetness of the pork blends with the broth
Richness and umami spread with every bite Sakura’s special spice blend on the duck mince rice bowl Thoroughly mix the egg yolk into the minced meat The savory duck and mellow egg yolk
pair perfectly with the sauce-soaked rice The couple takes counter seats One duck seiro, please.
One large serving of pork and shrimp tempura, please. Prepare the dipping sauce for the duck seiro. Green onion Duck meat Simmer the duck meat in broth Pour the duck broth dipping sauce into a bowl Duck Seiro Simmer pork belly in broth Fry the shrimp tempura Make the batter base Arrange shrimp on batter Plump, juicy shrimp
Crisp and golden brown Noodles chilled in cold water
Warmed in hot water Pour piping hot broth Pork and Shrimp Tempura Soba Pork and Shrimp Tempura Soba (Large Portion) Excuse me That’ll be the large serving of pork and shrimp tempura soba. Duck fat infused broth
The flavor deepens with every dip of the soba The batter soaks up the broth’s umami
The plump shrimp are delicious! Ebi Tempura Soba (Large Portion) Seaweed-Wrapped Rolled Soba Noodles 11:24 Cucumber Shredded Egg Chilled Tanuki Soba Detailed information sharing
supports the kitchen team’s collaboration Staff) How long have you been working here?
Employee) Just under 4 years. How often
do you come? About once or twice a month. Staff) What did you order today?
Customer) Today it’s chicken. Usually I order the steamed soba quite often. I guess it’s the soba after all. The soba is delicious, isn’t it? Plum and grated daikon soba Shrimp Tempura Soba Egg Drop Soba Sorry to keep you waiting
Here’s your egg-drop soba Chopsticks are in the drawer A couple enters the restaurant They order two duck seiro soba The most popular duck seiro arrives Dip the curly noodles into the dipping sauce
Savoring the noodles coated with the rich flavor of duck and the depth of the broth The dipping sauce, infused with the duck fat and umami of the broth,
is savored to the fullest. Ebi-ten Zaru Soba (Prawn Tempura Zaru Soba) Kamo Soba (Duck Soba) Mini Mountain Wasabi Rice Bowl and Dashi-flavored Rolled Omelet The ordered soba noodles
were brought out The couple sat down at the counter seats They ordered two large servings of Mori Soba The soba noodles
have a distinctive feature. We make the noodles a little softer. If they’re too firm, they won’t curl up nicely.
That’s why we make them soft. To make them soft,
we use a very generous amount of flour dust. Because that flour dissolves into it It becomes cloudy to an extent unimaginable
for regular soba noodles Drinking the soba-yu at a soba restaurant “We want you to enjoy the soba-yu together”
is my grandfather’s selling point, Large serving of mori soba Thank you for waiting
Here is your large serving of mori soba The pure luxury of savoring
the authentic flavor and firm texture of buckwheat Soba-yu infused with the aroma of buckwheat
A blissful moment savoring every lingering note 11:58 Arrange mushrooms like maitake and nameko
along with wild mountain vegetables Pour piping hot broth into the bowl Mushroom and Wild Vegetable Soba Chilled Tanuki Soba Duck broth curry soba and mini whitebait rice bowl Couple arrives at the restaurant As it glides down your throat
The aroma of the soba gently wafts up your nose Do you come to this shop often? My hometown is nearby. I might come four or five times a year. The noodles are thick and chewy, and they have a unique texture you don’t find anywhere else. Four male customers
take seats at the counter He skillfully serves piping hot noodles Crisp wild mountain vegetables Pouring simmered chicken broth Excuse me
For the customer who ordered chicken and wild vegetable soba Excuse me, starting from the left
Shrimp tempura soba Here’s the pork and wild vegetable soba. Whitebait rice bowl. Pork and wild vegetable soba. Charging up my energy.
Heading to work this afternoon. Three orders of pork steamed noodles received Three pork steamed noodles arrived Add condiments to the dipping sauce Dip the soba noodles into the sauce The chewy texture of the extra-thick noodles is addictive It’s incredibly delicious
It’s the best Chicken and Wild Vegetable Soba Sorry to keep you waiting
Here’s your Chicken and Wild Vegetable Soba A spacious restaurant
where you can relax and enjoy your meal even with children. Imitating mom and dad
I take a bite of soba noodles Savoring the firm, extra-thick noodles
Their chewy texture makes them incredibly satisfying Do you come to Sakura often? I used to come before we had kids.
It’s been a while since I’ve been here. (Wife) You like it, don’t you?
(Husband) Yeah. What do you usually order? Mostly the steamed soba, I guess.
Duck, right? Soba noodles are the best, right? Thick noodles, lol I was a bit surprised.
At first… It’s delicious. With hearts and stomachs full
The whole family headed home feeling warm and cozy Shrimp Tempura Soba A man enters the shop alone Chicken and Wild Greens Soba First, take a sip of the broth
Then enjoy the powerful chewiness of the extra-thick noodles What do customers usually order
during this (cold) season? During this (cold) season
Chicken and wild vegetable soba is popular When oysters are in season
“Oyster soba” is popular In spring and summer, cold
mori soba is popular. In spring, they serve “asparagus tempura,”
so I often order that. They pile on plenty of mushrooms and pour piping hot broth over it Japanese mountain yam Mushroom soba 13:53 The shop interior radiates the warmth of wood and brims with energy
Bustling with people seeking authentic soba Soft Serve Ice Cream (Vanilla) A post-meal treat
Delighted by the cool, rich soft serve ice cream Mini Curry Rice Soba and Curry Rice
An unexpectedly good pairing Japanese broth and spices harmonize
The aroma stimulates the appetite Slow-simmered chicken A bite of curry infused with the savory umami of the broth
Savoring the deep, complex flavor Mmm, delicious Ordering duck soba Simmering green onions and duck meat in broth Duck soba 1518 yen In a premium broth that draws out the flavors of kombu and bonito
the rich sweetness of duck fat melts in Hand-cut, extra-thick, curly noodles made by artisans using rare ‘Nagawa’ buckwheat flour A perfect balance of firmness and softness
Noodles that let you enjoy the flavor and texture of buckwheat From the tender meat
The rich sweetness of the fat spreads gently A broth deeply infused with duck essence
A lingering umami that deepens with each sip Sakura Original Spice Blend
‘Always by Your Side’ Adding spices
brings out the aroma of the soba and the sweetness of the broth. Thank you for the meal! Slow-simmered curry Fukujinzuke pickles Thank you for waiting
Here is your curry rice Soba shop curry rice 770 yen A curry unique to a soba restaurant,
where the aroma of spices harmonizes with the depth of Japanese broth. Slow-simmered chicken
with a moist, tender texture that melts in your mouth. A dish where the gentle sweetness of the broth
and the stimulating spice create a perfect balance The warm wooden interior
is filled with the sound of slurping soba and the aroma of broth Country-style soba you can only taste here
This was ‘Handmade Soba Sakura Hiraoka Main Store’.

0:00　増田うどん　
住所　北海道札幌市中央区南３条西９丁目

26:52　花あかり
住所　北海道江別市向ケ丘１４−３

46:55　手打ちそばさくら 平岡公園本店
住所　北海道札幌市清田区平岡公園東１丁目１２−５

うどんそば 北海道 Udonsoba
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