ていくあうと　あれこれ

大変申し訳ございません。

しばらくの間お蕎麦以外の持ち帰りはお休みさせていただきます。

店主からのお願い

弊店では、蕎麦（麺）は北海道、後志（しりべし）は蘭越産ソバ粉、旭川の西五〇キロ空知エリアの北竜町ソバ粉で打った『地物粉麺』がございます。
それに上記北海道産ソバ粉と北米産ソバ粉をブレンドした『並粉麺』の二種類の麺をご用意しており、お客様のお好みでご注文の際どちらかを選んでいただきます。
『地物粉麺』はお値段の点で少々お高くなりますが国内産の特徴である、コシ、喉越し、風味に優れますし、『並粉麺』は先代創業から六〇有余年、永年のお客様にご支持を頂く弊店の原点の更科系の麺でございます。
どちらの蕎麦（麺）も、夏の燦々と照り続ける太陽と北海道の肥沃な大地の恵みのなかで育てるソバ栽培農家の「心意気」、そして毎早朝から額に汗を浮かべ蕎麦を打ちダシを取る蕎麦屋職人の「意地」、そう「心意気」と「意地」が織りなす世界でございます。
尚、お値段はすべて外税表示でございます。

About our Yabuhan's soba-noodle.

　We make our soba-noodle from two different types of buckwheat flour.
　“Jimono-ko（地物粉）” is grown in Rankoshi about 100 km away from Otaru.
　“Nami-ko（並粉）” is blend of Rankoshi buckwheat flour and imported buckwheat from United States.
　Please choose either when you order.
　The price of “jimono-ko” soba is a little bit higher, but its great flavour and rich aroma are what make it so special.
　“Nami-ko”soba enjoys its popularity more than 60 years since the day of our establishment.
　As for the Rankoshi buckwheat flour we use, it is delivered the next day we order, and we make noodle from it every morning.
　About 100 soba restaurants invested jointly and bought a buckwheat field in Rankoshi, Hokkaido, and established a milling plant. This makes it easy for the restaurants invested jointly and bought a buckwheat field in Rankoshi, Hokkaido, and established a milling plant. 　This makes it easy for the restaurants to keep and serve fresh buckwheat noodle.
　Without the shining sun in summer, fertile and rich field in Hokkaido, and love and passion of buckwheat farmers and soba chef, this soba noodle can't exist.

* the price is excluding 10% tax.