{"id":14210,"date":"2021-11-08T13:04:13","date_gmt":"2021-11-08T04:04:13","guid":{"rendered":"https:\/\/portal.hokuryu.info\/?p=14210"},"modified":"2021-11-18T08:59:00","modified_gmt":"2021-11-17T23:59:00","slug":"%e5%8c%97%e7%ab%9c%e7%94%ba%e7%94%a3%e3%81%9d%e3%81%b0%e7%b2%89%e3%83%bb%e9%bb%92%e5%8d%83%e7%9f%b3%e5%a4%a7%e8%b1%86%e3%82%92%e4%bd%bf%e3%81%86%e6%9c%ad%e5%b9%8c%e5%b8%82%e3%81%ae%e3%81%8a%e5%ba%97","status":"publish","type":"post","link":"https:\/\/portal.hokuryu.info\/en\/14210\/","title":{"rendered":"Introducing restaurants in Sapporo that use buckwheat flour and Kurosengoku soybeans from Hokuryu Town: "Handmade Soba Rutin," "Sake and Soba Maruki," "Soba and Wine Seki," and "Italian Cuisine Irpino.""},"content":{"rendered":"

Monday, November 8, 2021<\/p>\n

During the Hokuryu Town Product Fair 2021 event, we visited a restaurant that serves dishes made with buckwheat flour and Kurosengoku soybeans from Hokuryu Town.<\/p>\n

We will introduce four restaurants: "Teuchi Soba Ruchin," "Sake and Soba Maruki," and "Soba and Wine Seki," which serve soba noodles made with buckwheat flour produced in Hokuryu Town, and "Italian Cuisine Irpino," which serves dishes made with Kurosengoku soy meat.<\/p>\n

A shop in Sapporo that uses buckwheat flour from Hokuryu Town<\/h2>\n

Handmade soba noodles Rutin<\/h3>\n

This restaurant opened in the Odori area of Chuo Ward, Sapporo in April 2019. We had lunch together at the introduction of Mayor Yutaka Sano of Hokuryu Town.<\/p>\n

The restaurant serves elegant dishes in a relaxed atmosphere. They use stone-ground buckwheat flour from Hokuryu Town, which has a chewy texture and a rich buckwheat aroma.<\/p>\n

exterior<\/h4>\n
\"Handmade<\/a>
Handmade soba noodles "Rutin"<\/figcaption><\/figure>\n

Duck steamed<\/h4>\n
\"Duck<\/a>
Duck steamed<\/figcaption><\/figure>\n

Mayor Yutaka Sano and the store owner<\/h4>\n
\"Mayor<\/a>
Mayor Yutaka Sano and the store owner<\/figcaption><\/figure>\n\n
\n
Related articles<\/div>\n
\n
\n
\n Handmade soba noodles at Ruchin (Sapporo City) Enjoy the "Kamo Seiro" (duck soba) made with buckwheat flour from Hokuryu Town | Enjoy! A happy life for a senior couple<\/a>\n <\/div>\n
<\/div>\n <\/div>\n
\n \n
\n \"Handmade\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n

Handmade soba noodles Rutin<\/h4>\n

\"Map:<\/a>2-1, Kita 3-jo Nishi 12-chome, Chuo-ku, Sapporo, Hokkaido
\n Sapporo Park Mansion 1st floor
\nTel: 011-557-0346
\n[Business hours]
\n\u30fbLunch 11:00-15:00 (Last Order 14:45)
\n\u30fbDinner 17:00-19:30 (LO 19:00)
\n[Closed] Sundays and Mondays on public holidays
\n[Parking] None. Nearby paid parking.
\n[Homepage]Handmade soba noodles Rutin<\/a>
\n<\/span><\/p><\/blockquote>\n<\/div>\n

Sake and Soba Maruki<\/h3>\n

Founded in 1889 (Meiji 22) at Minami 2-jo Nishi, Chuo-ku, Sapporo, the restaurant has been in business for 132 years and is now run by the fifth-generation owner, Junichi Ota. For generations, the restaurant has used firm and fragrant buckwheat flour from Hokuryu Town. This is a restaurant where you can enjoy soba noodles, a stylish snack that pairs perfectly with sake.<\/p>\n

exterior<\/h4>\n
\"Sake<\/a>
Sake and Soba Maruki<\/figcaption><\/figure>\n

Mountain wasabi steamer & tempura<\/h4>\n
\"Mountain<\/a>
Mountain wasabi steamer & tempura<\/figcaption><\/figure>\n

Owner Junichi Ota<\/h4>\n
\"Owner<\/a>
Owner Junichi Ota<\/figcaption><\/figure>\n\n
\n
Related articles<\/div>\n
\n
\n
\n Sake and Soba Maruki (Sapporo City) Enjoy "Mountain Wasabi Seiro" and "Grated Daikon Soba" made with buckwheat flour from Hokuryu Town | Enjoy! A happy life for senior couples<\/a>\n <\/div>\n
<\/div>\n <\/div>\n
\n \n
\n \"Sake\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n

Sake and Soba Maruki<\/h4>\n

\"Map:<\/a>South 2-jo Nishi 2-chome, Chuo-ku, Sapporo, Hokkaido
\n Kadre Building 1st Floor
\nTel: 011-221-4328
\n[Business hours]
\n\u30fbLunch 11:30-17:00 (LO)
\n\u30fbDinner 17:00-21:00 (LO)
\n[Closed] Every Monday
\n[Parking] None. Nearby paid parking.
\n[Homepage]Sake and Soba Maruki<\/a>
\n<\/span><\/p><\/blockquote>\n<\/div>\n

Soba and Wine Seki<\/h3>\n

Located on the 5th floor of the Fujii Building in Minami 4-jo, Chuo Ward, the restaurant opened in April 2013. Since its establishment, the restaurant has used fragrant and flavorful buckwheat flour from Hokuryu Town. The restaurant serves courses and other dishes and soba noodles that go well with wine.<\/p>\n

exterior<\/h4>\n
\"Soba<\/a>
Soba and Wine Seki<\/figcaption><\/figure>\n

Soba noodles at the end of the course<\/h4>\n
\"Soba<\/a>
Soba noodles at the end of the course<\/figcaption><\/figure>\n

Owner: Norito Seki<\/h4>\n
\"Owner:<\/a>
Owner: Norito Seki<\/figcaption><\/figure>\n\n
\n
Related articles<\/div>\n
\n
\n
\n Enjoy the "Omakase Course" made with buckwheat flour from Hokuryu Town at Soba and Wine Seki (Sapporo City) | Enjoy! A happy life for a senior couple<\/a>\n <\/div>\n
<\/div>\n <\/div>\n
\n \n
\n \"Enjoy\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n

Soba and Wine Seki<\/h4>\n

\"Map:<\/a>5-10 Minami 4-jo Nishi, Chuo-ku, Sapporo, Hokkaido
\n 4th Fujii Building, 5th floor
\nTel: 011-252-7612
\n[Business hours]
\n\u30fbMonday to Saturday 17:30 to 2:00
\n\u30fbSundays and public holidays 17:30-24:00
\n\u3010Closed Days\u3011Irregular holidays
\n[Parking] None. Nearby paid parking.
\n[Homepage]Soba and Wine Seki<\/a>
\n<\/span><\/p><\/blockquote>\n<\/div>\n

Shops in Sapporo that use Kurosengoku soybeans<\/h2>\n

Italian Restaurant Ilpino<\/h3>\n

Irpino is holding the "Hokuryu Town Fair & Assabe Croquette Fair in Irpino" from November 1st to November 30th, 2021.<\/p>\n

The menu includes dishes using Hokuryu Town's local specialties, such as "Spicy Kurosengoku Soybean Meat Sauce Pasta" and "Hokuryu Town Glutinous Rice Chicken Rolls," available for lunch and dinner! I had the pleasure of joining Mr. Yukio Takada, Chairman of the Kurosengoku Business Cooperative Association, for lunch.<\/p>\n

exterior<\/h4>\n
\"Italian<\/a>
Italian Restaurant Irpino<\/figcaption><\/figure>\n

Monthly event "Hokuryu Town Fair"<\/h4>\n
\"Monthly<\/a>
Monthly event "Hokuryu Town Fair"<\/figcaption><\/figure>\n

Spicy Kurosengoku Soybean Meat Sauce Pasta<\/h4>\n

This time, I had the lunch menu item "Spicy Kurosengoku Soybean Meat Sauce Pasta." The meat sauce has a texture similar to minced meat, with a mild spiciness and umami flavor!<\/p>\n

\"Spicy<\/a>
Spicy Kurosengoku Soybean Meat Sauce Pasta<\/figcaption><\/figure>\n

Lunch includes salad and focaccia<\/h4>\n
\"Comes<\/a>
Comes with salad and focaccia<\/figcaption><\/figure>\n\n
\n
Related articles<\/div>\n
\n
\n
\n Italian Restaurant Il Pino (Sapporo City) Monthly Event: Tasting "Kurosengoku Soybean Meat Pasta" | Enjoy! Happy Life for Senior Couples<\/a>\n <\/div>\n
<\/div>\n <\/div>\n
\n \n
\n \"Italian\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n

Italian Restaurant Ilpino<\/h4>\n

\"Map:<\/a>North 1-jo Nishi 3-chome, Chuo-ku, Sapporo, Hokkaido
\n Aramaki Clock Tower Building B1
\nTel: 011-280-7557
\n[Business hours]
\n\u30fbLunch 11:30-17:00 (Last Order 16:00)
\n\u30fbDinner 17:00-23:00 (last orders 22:30)
\n\u3010Closed\u3011Sunday
\n[Parking] None. Nearby paid parking.
\n[Homepage]Italian Restaurant Ilpino<\/a>
\n<\/span><\/p><\/blockquote>\n<\/div>\n

*For detailed articles on each store, please seeEnjoy! Happy life of senior couples: Category "Sapporo City"<\/a>" will be uploaded.<\/p>\n

Hokuryu Town's specialty products, such as buckwheat flour and Kurosengoku soybeans, are used all over Sapporo and are loved by so many people, for which we are truly grateful. Thank you!<\/p>\n

We hope you will continue to support Hokuryu Town!!!<\/p>\n

Reference articles<\/h2>\n\n
\n
Related articles<\/div>\n
\n
\n
\n Tour of Yokoyama Flour Mill Buckwheat Flour Factory (Sapporo City) etc. \u30fbHokuryu Town Field Crops Production Association & Agri Support Council Joint Training Session - Hokuryu Town Portal (Hokkaido) \u30fbJapan's No. 1 Sunflower Village<\/a>\n <\/div>\n
On Monday, July 10th, the Hokuryu Town Field Crop Producers' Association (Chairman: Jiro Fujii) and the Agri Support Council (Chairman: Kimiaki Mikami) held a meeting...<\/div>\n <\/div>\n
\n \n
\n \"Tour\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
Related articles<\/div>\n
\n
\n
\n "New Soba Taste Tour (3 types of new soba from Shintoku, Hokuryu, and Horokanai)" sponsored by the Doushin Bunbun Club and others held in 2016 - Hokuryu Town Portal (Hokkaido) - Japan's No. 1 Sunflower Village<\/a>\n <\/div>\n
On Wednesday, October 19, 2016, from 4:00 PM, the Doshin Bunbun Club and the Sapporo Branch of the Hokkaido Noodle and Restaurant Industry Association will host...<\/div>\n <\/div>\n
\n \n
\n \""New\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n
Hokuryu Town Sunflower Soba Production Committee<\/div>\n
\n
Hokuryu Town Sunflower Soba Production Committee receives the Minister of Agriculture, Forestry and Fisheries Award at the National Soba Excellence Production Awards. Celebration of the highest honor.<\/b>
\n\u25b6<\/span> Hokuryu Town Portal Feature Article here >><\/b><\/div>\n
\"Hokuryu<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n<\/p>\n

\n
\n
Kurosengoku Business Cooperative Association<\/div>\n
\n
Kurosengoku soybeans are characterized by their sweet, rich flavor and green flesh despite their black skin. They are also a nutritionally balanced, small-grained superfood that contains anthocyanins, isoflavones, and more!<\/b>
\n\u25b6<\/span> Kurosengoku Business Cooperative Association Directly Managed Online Shop >><\/b><\/div>\n
\"Kurosengoku<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
\n
Related articles<\/div>\n
\n
\n
\n A cooking class using ingredients from Hokuryu Town will be held at Italian restaurant Irpino (Sapporo City) in Sorachi Hokuryu Hometown Festa 2019 - Hokuryu Town Portal (Hokkaido) - Japan's No. 1 Sunflower Village<\/a>\n <\/div>\n
At "Il Pino & Wine Izakaya Iru," an Italian restaurant located on the first basement floor of a building at Kita 1-jo Nishi 3-chome, Chuo-ku, Sapporo, they are serving "Sorachi...<\/div>\n <\/div>\n
\n \n
\n \"A\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n

\u25c7 Photography and editing: Noboru Terauchi Interview and text: Ikuko Terauchi<\/p>","protected":false},"excerpt":{"rendered":"

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