Hokkaido Odori Park Area | Tempura Soba Kiri Kuro | Seat Reservation Only

This is a restaurant where you can enjoy freshly made soba noodles, freshly fried tempura, and a sophisticated moment with sake. The buckwheat flour is from Hokkaido. The soba is slightly thicker and more satisfying than Sarashina soba, and the origin of the buckwheat seeds is changed according to the season. Always valuing the freshness and freshness of the soba, only the amount of flour needed is milled to maximize the aroma. The flavorful seasoning, made with ma kombu (kelp) from Osatsube, Hokkaido, further enhances the flavor of the soba. The sake, which is carefully selected every month, is ordered from Hokkaido as well as from all over the country.