• Home
• Magazine
  • Page Seven
  • Features
  • Village Vibes
  • Meet The Locals
  • Irasshaimase
  • In Focus
  • Kutchan
  • Four Seasons
  • Last Word On Health
  • ...Magazine home

  • ---

  • Archive
  • Advertise
• Niseko
  • Where is Niseko
  • To and from Niseko
  • Niseko Events
• Snow Report
• News
• Accommodation
• Restaurants
• Activities
• Powder Tools
• Real Estate
  • Directory
  • Real Estate Articles
• Gallery
• Noticeboard

Ichimura Soba

by Vanessa Gibson

No trip to Hokkaido would be complete without a bucket size bowl of its famous butter corn Ramen (Chinese style noodle). But they are so filling they leave you staggering out of the restaurant feeling like you’ve just been kicked in the stomach. In contrast the Japanese buckwheat noodle, Soba, is lighter, healthier and will warm you up in a cold climate just as well. Be sure to give it a try while you’re here. Soba is a thin noodle made from buckwheat that is served in a hot, tasty soya based broth, but can also be enjoyed cold with a soy-negi-wasabi dipping sauce – perfect for a summer’s lunch. In Japan’s major cities, salary-men often slurp down a bowl standing at a bar in a train station or on street corner when they only have a few minutes to spare. The best soba, however, is generally savoured at a slow pace, and luckily for us we have one of the best soba restaurants in Japan, right here in Hirafu - Ichimura.

Recently moved from Izumikiyo 1 to just out of Izumikiyo 2 on route 5, the building retains a river side location and natural warm atmosphere. The menu is clear with pictures and comprehensive English descriptions, all handwritten. The restaurant seats 24 with tatami room and stool seating for those tired of flopping on the floor. Ichimura cook all their soba teuchi style (handmade) using spring water from Mt Yotei. The buckwheat comes from the local area (Rankoshi) and is all prepared in the restaurant, grinded by millstone, and kneaded, folded and cut by hand.

The small but adequate menu selection differs from the standard soba fare and includes sansai (¥800) – a selection of mountain vegetables including the local wild warabi, the kamonanban duck, curry, and tempura. My dining companion plumped for the tempura soba (¥1,300). I couldn’t resist the sansai (¥800) which was fresh fast and delicious. The service is quick and friendly and our waitress did her absolute best to help in English. Although not on the menu, if you ask the waitress, for an extra ¥150 you can opt for the juwari soba made from 100% buckwheat. It is quite rare to find 100% buckwheat soba so it’s definitely worth a try. Normal soba (nihachi) is 80% buckwheat and 20% flour. When comparing juwari to nihachi, think cabernet sauvignon vs merlot. The juwari is darker, thicker and for more advanced appreciation. The thicker and chewier udon noodle is made from 100% udon and you can also order this from Ichimura Also not on the menu but recommended, is to order a raw egg to throw in the broth -it cooks as you dine and gives you a protein fix if you need one.
 
The tempura batter is top quality and included eggplant, a huge prawn and pumpkin amongst others. If you can make the short trip out to Ichimura, you won’t regret it.

Open 11am-3pm and 6pm – 8pm. Closed Tuesdays.
Telephone 0136 23 0603
Village map reference: D4