Ikkyusoba Koyodai

The soba made from carefully crafted buckwheat flour from Hokkaido is fragrant, and popular combinations include light tempura (shrimp, seasonal mushrooms, perilla leaves, etc.), juicy fried chicken set meals, and hearty katsudon or tendon. Desserts such as almond tofu are also well-received, and there is a strong focus on menus beyond just soba.

The interior of the restaurant, wrapped in the warmth of wood, has high ceilings and a pleasant space where soft natural light gently filters in. Private rooms are also available, making it suitable for families and those who wish to enjoy a quiet meal. The location on a hill surrounded by greenery creates a calm atmosphere away from the hustle and bustle, providing a relaxed dining experience.

Opened in May 2000, it has been operating for over 20 years as a soba restaurant rooted in the local community. The couple is dedicated to running the establishment and has consistently provided handmade soba using locally sourced buckwheat flour from Hokkaido. With good access from the airport and a hidden location, it has received high praise from visitors from afar for its carefully prepared dishes and warm hospitality.