Introduction of Sapporo restaurants that use buckwheat flour and Kuro Sengoku soybeans produced in Hokuryu Town: "Teuchi-Soba Ruchin", "Sake and Soba Maruki", "Soba and Wain Seki", "Italian Cuisine Il Pino".

Monday, November 8, 2021

During the Hokuryu Town Product Fair 2021 event, we visited a restaurant that serves dishes using buckwheat flour and Kuro Sengoku soybeans produced in Hokuryu Town.

We introduce four restaurants: "Teuchi-Soba Ruchin," "Sake and Soba Maruki," and "Soba and Wain Seki," which serve soba noodles made from buckwheat flour produced in Hokuryu Town, and "Italian Cuisine Il Pino," which offers dishes using Kurosekishi soybean meat.

Restaurants in Sapporo that use buckwheat flour produced in Hokuryu-cho

Handmade Soba Noodles Ruchin

The restaurant opened in April 2019 in the Odori area, Chuo-ku, Sapporo. We had lunch with the Mayor of Hokuryu Town, Yutaka Sano, who introduced us to the restaurant.

Elegant dishes are served in a relaxed atmosphere. The restaurant uses "Hokuryu-machi stone-ground buckwheat flour," which has a firm texture and a strong buckwheat flour aroma.

appearance

gomoku seiro (type of sushi topped with a duck's tail resembling a duck's tail)

Yutaka Sano Mayor and owner

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Ruchin Handmade Soba (Sapporo): "Kamo Seiro" made with buckwheat flour produced in Hokuryu Town.

Tuesday, November 9, 2021 Central Odori area, store opened in April 2019. The name of the restaurant, "Rutin" is an ingredient in soba, a ...

Sake and Soba Maruki

Founded in 1889 in Minami 2-jo Nishi, Chuo-ku, Sapporo, the fifth generation owner, Junichi Ota, has been taking over the business for 132 years. For generations, the restaurant has used buckwheat flour from Hokuryu Town, which has a strong texture and aroma. It is a restaurant where you can enjoy chic Sake snacks and Soba noodles that go well with Japanese Sake.

appearance

Wasabi mountain horseradish & Tempura

Junichi Ota, owner

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Sake and Soba Maruki (Sapporo): "Yamawasabi Seiro" and "Oroshi Soba" made from buckwheat flour produced in Hokuryu Town.

On Wednesday, November 10, 2021, a long-established soba restaurant "Sake and Soba, Ma...

Soba and Wain Seki

Opened in April 2013 on the 5th floor of Fujii Building, Minami 4-jo, Chuo-ku, Tokyo. Since its establishment, the restaurant has been using "Hokuryu-machi buckwheat flour," which is aromatic and rich in flavor. The restaurant offers courses, dishes and soba noodles that go well with wine.

appearance

Course Closing Soba

Norito Seki, Owner of the store

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Soba & Wain Seki, Sapporo City, offers a "Leave it to Me Course" using buckwheat flour produced in Hokuryu Town.

November 11, 2021 (Thursday), Sapporo, Minami 4-jo Fujii Building 5F, Chuo-ku, a corner of the Susukino district, Sapporo, opened in April 2013, a dining bar...

Restaurants using Kuro Sengoku Soybeans in Sapporo City

Italian Cuisine Il Pino

Il Pino is hosting the "Hokuryu Town Fair & Atsusawabe Croquette Fair in Il Pino" from November 1 to November 30, 2021.

The menu included "Spicy Kuro Sengoku Soybean Meat Sauce Pasta" and "Chicken Roll with Glutinous Rice from Hokuryu Town", both of which were served for lunch and dinner!　　　We were joined by Mr. Yukio Takada, President of Kuro Sengoku Cooperative Association, for lunch.

appearance

Monthly event "Hokuryu Town Fair

Spicy Kuro Sengoku Soybean Meat Sauce Pasta

We had the "Spicy Kuro Sengoku Soy Meat Sauce Pasta" on the lunch menu. Mildly spicy and tasty, this meat sauce has a texture just like ground meat!

Lunch includes salad & focaccia

Enjoy! Happy Life for Senior Couples

Italian Cuisine Il Pino (Sapporo) Monthly Event: Taste "Kuro Sengoku Soybean Meat Pasta".

November 12, 2021 (Friday), Kita 1-jo Nishi 3-chome, Chuo-ku, Sapporo, Italian cuisine "Il Pino" with its impressive Italian-colored signboard. The main...

For a detailed article on each store, see "Enjoy! Senior Couple's Happy Life: Category "SapporoThe information will be uploaded at

We sincerely appreciate that Hokuryu-cho buckwheat flour, Kuro Sengoku soybeans, and other Hokuryu-cho specialties are used and loved by many people in many places in Sapporo. Thank you very much!

We look forward to your continued support of Hokuryu-cho!

Reference Articles

Tour of Yokoyama Buckwheat Flour Mill (Sapporo City) and other facilities, Joint workshop of Hokuryu-cho Field Crop Production Association & Agri-Support Council - Portal of Hokuryu-cho (Hokkaido) / The Sunflower Village, the Best in Japan

On Monday, July 10, a joint training session was held by the Hokuryu Town Field Crop Production Association (President Jiro Fujii) and the Agri-Support Council (Chairman Kimimasa Mikami)....

New Soba Taste Tour (3 kinds of new soba in Shintoku Town, Hokuryu Town, and Horokanai Town)" organized by Doshin Bunbun Club and others 2016 - Portal of Hokuryu Town (Hokkaido), the proudest sunflower village in Japan

On Wednesday, October 19, 2016, from 4:00 p.m., the Doshin Bunbun Club and the Sapporo Branch of the Hokkaido Noodles and Food Service Industry Association will host the "New So...

Hokuryu Town Sunflower Soba Production Group

Celebration of the highest honor, the "Minister of Agriculture, Forestry and Fisheries Award" received by the Hokuryu Town Himawari Soba Production Group at the National Soba Excellent Production Awards.
▶ Click here for the Hokuryu Town Portal feature article >>

Kuro Sengoku Business Cooperative

Kuro Sengoku soybeans have a sweet and rich flavor, and even though the outer skin is black, the flesh is green. In addition, they contain anthocyanins and isoflavones, making them a nutritionally balanced small super food!
▶ Kuro Sengoku Business Cooperative / Directly-managed online store >>

Cooking Classes Using Hokuryu Town Produce Held at Il Pino Italian Restaurant (Sapporo) in Sorachi, Hokuryu Hometown Festa 2019 - Hokuryu Town Portal (Hokkaido, Japan) - The Sunflower Village that boasts the best sunflowers in Japan

Sorachi, Hokuriku Furusato" at Italian restaurant "Il Pino & Wain Izakaya Iru" on the basement floor of a building in Kita 1-jo Nishi 3-chome, Chuo-ku, Sapporo....

◇ Photography and Editing: Noboru Terauchi Reporting and Writing: Ikuko Terauchi