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A staple food in Japan is soba, thin noodles made from buckwheat flour. Let us introduce 3 popular restaurants that serve soba.

A staple food in Japan is soba, thin noodles made from buckwheat flour. Let us introduce 3 popular restaurants that serve soba.

A staple food in Japan is soba, thin noodles made from buckwheat flour. Let us introduce 3 popular restaurants that serve soba.

A staple food in Japan is soba, thin noodles made from buckwheat flour. Let us introduce 3 popular restaurants that serve soba.


The Mashu Soba restaurant specializes in these fine noodles and impresses even soba connoisseurs. It is located in Teshikaga town in Eastern Hokkaido, where visitors can also enjoy the magnificent nature. The scenery here is very beautiful, however, there is an extreme temperature difference of about 60°C between the mild summers and freezing winters. This huge temperature difference and relatively cool summers are advantages in producing quality buckwheat. Teshikaga has been increasingly well-known for this.

Soba features a beautiful pale-green color and rich flavor. The buckwheat used is grown with a high attention to quality. Many famous restaurants order the Mashu buckwheat, so let’s take a deeper look at its secrets.

※ This content was originally from “Hokkaido Labo”.

The Mashu Soba Secret


Mashu Soba is said to be like a phantom since it is produced only on occasion. In 1990, Teshikaga town started to produce buckwheat. 10 local buckwheat farms cover about 230 hectares of land.

Usually, buckwheat is harvested about 100 days after sowing, but Mashu Soba is harvested earlier when the buckwheat seeds are still unripe.


The early harvest is why Mashu Soba has light green color. The freshly harvested buckwheat seeds go to the “Mashu Soba Drying Factory” the same day.

Each farmer has their own container when drying the buckwheat seeds in the factory, so they will never be mixed up. Each container is carefully checked for moisture and dust before sorting the product.


The last part of the process is milling the buckwheat. Still committed to the authentic techniques, they use a stone mill and make changes depending on each order. This is contributes to Mashu Soba’s texture and flavor.

The large scale production line takes a long time because of the strict quality controls, but that is the secret of phantom.

Let’s take a look at some restaurants where you can try Mashu Soba.

Restaurant Mashu is a genuine hand-made buckwheat noodle restaurant. 


Restaurant Mashu is a genuine hand-made buckwheat noodle restaurant. The restaurant is in the Kushiro Mashu Tourism Cultural Center. This large facility may not look like a traditional buckwheat noodle restaurant, but once inside, you will be delighted be the genuine soba they serve.05_P2150014

In the morning, a master chef makes only the buckwheat noodles that he will use that day. Therefore, it is guaranteed to be freshly made daily. Popular to the locals is Nihachi-Soba, a smooth textured noodle, which is made from 20% wheat flour and 80% buckwheat flour. The restaurant’s most popular menu item is the “3 Kinds of Soba” set. Each bowl is small, however, you can experience 3 different kinds of authentic soba.

Kashiwa Siero 


Kashiwa Seiro is also a popular menu item, where “kashiwa” means chicken. It is a hot soup with a rich chicken flavor. Here, you can try a set of 2 popular dishes at the same time, Kashiwa Seiro and Buta Don (pork rice bowl), giving you a chance to enjoy Hokkaido style food!

When you order a soba set, you can choose to have the dish hot or cold.

In the same building is the Literary Museum of Genzo Sarashina, a poet who was from Teshikaga town, where visitors can read his inspiring words.

Restaurant Mashu



3 Chome 3-1 Mashu, Teshikaga-cho,

Kawakami-gun, Hokkaido

Kushiro Mashu Tourism Cultural Center 1F

Telephone: 015-482-1860

Business Hours: 11:00-16:00 (or until soba noodles are sold out)

Closed: Tuesdays and every fourth Monday of each month (※ except national holidays)



Mashu Soba Doraku restaurant grows and harvests their own buckwheat. Visitors can enjoy their food with a peaceful scenery of the buckwheat field. A water mill near the front of the field will catch your attention. This restaurant’s specialty is its milling techniques, boiling, and production of their own fresh noodles. It is rare to still find 100% home-made buckwheat noodles, but you can have it all here.

The owner used to be a buckwheat farmer and opened his own restaurant when he turned 70 years old. Today, he is 84 years old, but his kind and humble heart can still be found in his art of soba.


The most popular item on the menu is Inaka Soba. The noodles in the dish, called Juwari-Soba, is made from 100% buckwheat flour. 30% of the buckwheat flour is made from the seed skin, so the flavor is rich and hearty.

For visitors who prefer a lighter taste, they also serve Nihachi-Soba noodles made from 20% wheat flour and 80% buckwheat flour. A popular dish made with these noodles is Mori Soba.


You can tell the difference between the noodles even by the color. Here, Inaka Soba is at the front of the picture.


One recommended dish is warm Kashiwa Soba. Especially good for the cold season, the rich tasting chicken broth is cooked with special seasoning that is made over a 6-month period. It is especially good during the cold seasons.

The restaurant has a warm atmosphere and all soba dishes come with homemade appetizers, such as Japanese style boiled vegetables and pickles grown from their own garden.

Mashu Soba Doraku

7 Chome-5-12 Kawayuonsen, Teshikaga-cho,
Kawakami-gun, Hokkaido

Telephone: 015-483-2929
Business Hours: 11:00-15:30
Closed: Tuesdays

Ryogoku is a long-established restaurant run by a mother and daughter team.


The restaurant is located near the town office. The mother has continued to make buckwheat noodles for decades, while her daughter hopes to learn the special craft of soba. The restaurant has a bright atmosphere welcoming guests.


Their unique soup base is a family recipe that has never changed and draws its delicious flavor from the rich ingredients.


Tanuki Kashiwa Soba is a dish that adds Agedama (crunchy bits of deep fried tempura batter) on top of Kashiwa Soba noodles.


If you enjoy authentic buckwheat noodles, we recommend the Mori Soba and Kashiwa Nuki set. The delicious thick noodles are served cold with a bowl of Kashiwa soup.

Ryogoku serves two different kinds of noodles. The mother is known for her thick and flat noodles, whereas her daughter prefers making the noodles thin and straight. They are noticeably different in looks, but both of them are delicious.


This restaurant is also famous for being the first to introduce Ganso Soba Ramen, a dish that combines the soup of buckwheat noodles with traditional ramen noodles. It has grown in popularity and easy to know why. Give this restaurant a try for its long-established flavor and authentic cooking style.


2 Chome 9-6 Chuo, Teshikaga-Cho
Kawakami-gun, Hokkaido

Telephone: 015-482-3064
Business Hours: 11:00-18:00
Closed: The 2nd of every month.

In this article

In this article, we introduced Mashu Soba, Teshikaga town’s specialty. It is not mass produced because of the commitment to technique and quality.

Fresh buckwheat milling, authentic soba-making techniques, and traditional boiling are just a few reasons to visit here. Mashu Soba is a must try and a treat for both casual visitors and food connoisseurs.

※ This content was originally from “Hokkaido Labo”.