天然きのこを満喫！絶品そばの新食堂に潜入【どさんこワイド179】 2025-10-03

天然きのこを満喫！絶品そばの新食堂に潜入【どさんこワイド179】 2025-10-03

Speaking of autumn, mushrooms are also delicious. A restaurant opened last month where you can enjoy soba noodles made with wild mushrooms and mountain vegetables harvested in Hokkaido. It’s driving season, so it’s a great place to stop by this weekend. Mr. Kaneko, yes. Autumn is definitely the season for mushrooms, isn’t it? They’re magnificent. These are wild mushrooms harvested in the mountains of Hokkaido. Today, I’d like to introduce you to a restaurant where you can fully enjoy these mushrooms. A restaurant opened last month along National Route 275, about 45 minutes from central Sapporo. The restaurant is here. The green building might be the landmark. Yamanishi Shokudo in Aoyama. It’s named after the wild vegetables it serves, harvested in the Aoyama area. Today is their regular day off, but they’ve opened their doors to you all in front of the TV. Thank you. I can already smell the soup. Hello. Excuse me. I’ll sit at the counter. There’s also a raised seating area inside, so I wonder what it’s like. The atmosphere is warm and nostalgic, like a typical soba restaurant. So, I’d like to ask Mr. Sugawara for more details. First of all, congratulations on your opening. Thank you. Mr. Sugawara, you started going into the mountains at age 20, and are now a veteran mushroom hunter with 37 years of experience. How often do you go into the mountains? I go once a day. That’s amazing. You were just there yesterday. Yes. That’s right. So, why did you decide to open this shop? Well, it’s because you wanted many people to catch the mushrooms you’ve photographed. That’s right. And, you know, being able to taste mushrooms that you wouldn’t find in the supermarket is a big draw. Let’s explore that. Let’s have a bowl of Shikoku, please. Yes. There are seven varieties. I think the seasonal soba menu is… I’ve seen the video. Excuse me. Excuse me . You know, there’s a nice aroma coming from the other side of the water. This is the star of the dish, paired with soba noodles. It’s thick, isn’t it? What kind of mushroom is this? Sugawara-san. Oh, it’s a rakuyo mushroom. Rakuyo mushrooms are typical of Hokkaido, aren’t they ? And this one is three years old. What is it? Oh, it’s wabi and bamboo shoots . Wow, there are two types in there. And since this is a soba restaurant, I have to introduce this as well. This is the soup . It uses three types of broth: Aida-bushi, katsu-oshi, and mackerel. That’s why it has such a deep flavor. It’s hot today, but these kinds of dishes are great from now on. Thank you. Ah, yes. And let me ask you again. This rakuyo mushroom. Sugawara-san, um, took this picture himself. Thank you for showing me the camera. That’s right. This video was from last Wednesday, and as you can see, we went deep into the mountains and picked mushrooms. This one I’m holding now is a rakuyo mushroom. Its characteristics are… These mushrooms, found in the pine forest, are incredibly sweet and delicious. They’re thick and juicy, and peak from mid-September to mid-October. Right now, they’re in season. For a three-year-old, mushrooms are the perfect autumnal appetite. Since it’s already spring, perhaps because he’s three, spring and autumn coexist. You could say this is… Yes. You could even call it a two-sword combination of the seasons. I’ll bite. I can almost smell the aroma rising. Yes . Soft. It’s really thick. It has a bouncy texture. And the aroma is wonderful. The aroma of the mushrooms and the oat flour go well together. It’s a comforting, quintessential Japanese meal. This is an a la carte menu, but the set menu is also a great value. Mr. Sugawara, please. Yes . This set menu, oh, there’s already a lot on the tray. Yes. Here it is. Thank you. I was sitting at the counter, so I’d like to sit on the raised platform next. This place would be great for families or large groups. It has a bit of a nostalgic drive-in vibe, which is nice. It’s Koraku season, so maybe it’s a good idea. Sugawara-san also came to talk to us. Oh, the soba noodles are different from the last one. This one is a three-vegetable soba. Yes, what’s on top are bracken and bamboo shoots. Perhaps this three-year-old picked them himself. Listening carefully, I discovered some mushrooms. This one has mushrooms from the field. Yes. These contain mushrooms picked daily. So even if you come every day, it’s different, and you can enjoy the mushrooms . How about these mushrooms? I picked them myself. On this first visit . Sugawa-san has a lovely smile. And here are some small drumsticks. There’s some pickled Chinese cabbage, and here, on top of the crested mushrooms, there are more mushrooms. These mushrooms are, oh, porcini mushrooms. So, this is, er, the porcini mushrooms I picked myself. Thank you. So, Mr. Naga, this set is only 1,000 yen, so I think it’s a good deal, right? It’s good. It comes with rice, and, you know, with soba noodles, I think it’s better to have something like seasoned rice or tori-meshi rather than plain rice. It’s also quite filling. It’s still early. The most popular menu item is this single 3-year-old soba. It costs 500 yen, Sugawara-san. It’s a coin, you know. Yes, you can get it for the price of the 8-bowl soba. But haven’t you all forgotten? Let’s go and grab the 3-year-old wabi and bamboo shoots on top. I took a picture myself. That’s right. So, I’m sorry for the multiple premieres. You shouldn’t do it multiple times. Thank you. I really wanted it. I think it’ll let me savor you even more. I think I’ll go one more time. I’m looking forward to it. Souvenirs. I’m sure you’d like some souvenirs, too. There’s also a direct sales store, right? Well, if there’s a lot, let’s go for a bit. Oh, I found some more mushrooms. The thick-meat mushrooms I got earlier, 200g, cost 2,000 yen. They recommend boiling them a little and eating them with grated daikon radish. And these ones have a big, crunchy cap, which is a special feature. Oh, there are two mushrooms lined up. Well, what do you think of these, Sugawara-san? Yes. I picked them myself. I’m getting used to it. Thank you, thank you. It’s not just mushrooms. Fukuda-san and Konno-san have some, too. They ‘re the blue ones, aren’t they? And there are all kinds of other things, but this one is a bit surprising. I’ve been picking at the northern lights for a while, and I’ve finished more than 15, and Futatsucho-san’s 200 yen. These vegetables, Sugawara-san, I ca n’t believe he picked them from his own field. It’s his own field. So, it’s his own field, and he picked them himself, and they’re all lined up with vegetables and mushrooms, all lovingly picked. They make a great souvenir. Have you seen it yet? Let me introduce it to you, Sugakawa-san. This is the place. It’s soba noodles, and to go with the number 3, it’s a kind of venison Machibie soba made with venison from the same region. I’ll tell you more about its flavor. I’ll return it to the studio for now. Yes. Well, I don’t know if you picked the venison yourself, though. Oka-san, these autumn mushrooms look delicious, but it’s rare to be able to taste so many different kinds of mushrooms all at once. And, well, you can buy vegetables cheaply and it has a bit of a roadside station feel to it, too. It’d be great for a weekend drive. Well, I’ll send it to you next time. Speaking of autumn flavors, mushrooms are undoubtedly the best. And these are wild mushrooms from the same region. Wow, they look delicious, don’t they? This restaurant serves soba noodles topped with plenty of mushrooms. I’ll start from here. It’s located along National Route 275. It’s about a 45-minute drive from central Sapporo. This time we are reporting from Yamanishi Shokudo in Aoyama. It’s not just soba noodles. There is also a direct sales corner, and for example, 200g of these Hokkaido-style Rakuyo mushrooms are 2000 yen. And they have a great texture . You can buy 200g of Bolibori for just 500 yen. So, a soba noodle shop with a Hokkaido-inspired flavor opened last month. And, you know, these mushrooms. 3 Years old. The owner here harvests all of these mushrooms in the mountains. Mr. Sugawara, thank you for your time. Thank you. Thank you. I go to the mountains to harvest the three-year-olds, so you’ve been in this business for 37 years. Why did you decide to start this shop? Because I wanted more people to know about the mushrooms I’ve photographed. Some of them are rare, so being able to enjoy mushrooms you won’t find in the supermarket is what’s so appealing. Now , please enjoy a bowl. Yes. It was hot today, but I think this kind of “Ao no Soba” is perfect for the coming season . The main attraction is what sits on top of the piping hot soba. Oh, let’s start . These are mushrooms, but can you tell? There’s more than just one type. There are many different types. In addition to the mushrooms, this one is a three-year-old. What is it? Mr. Sugawara. It’s wabi and bamboo shoots. It’s not just mushrooms. A bowl with a three-year-old added. Isn’t that a bit extravagant? And because we’re a soba restaurant, we’re particular about the plums we use. We blend three types of plums: Aida-bushi, bonito-bushi, and mackerel-bushi. This gives it a deep flavor, like a story is progressing, or beginning. It’s all there. Thank you. Here you go. Wow, that’s amazing. It’s really messy. Actually, there are three types of mushrooms on this. What kind of mushrooms are they? Yes. Well, they’re from the field, and they make a picture tree with crunching. These three types were photographed by Sugawara himself. I’ll be there at that time too, so please take a look. This was taken on Tuesday this week, or just the other day. It looks like he went into the mountains to pick them, but what is this in his hand? What kind of mushroom is it? This one is crunching. Please tell me. Well, he has a very good intuition, and well, it’s a mushroom that often appears in photos. The crunchy, crunching texture is a nice accent. Hey, I’ve been picking other mushrooms this morning, but what are they? Oh, this is the field. Yes. What’s special about them? Well, they’re mushrooms with a very nice flavor, and they’re said to have a pine-like aroma, making them a very tasty mushroom. That’s what they’ve been called since ancient times. And then there’s the tree in the picture, and it makes for this bowl. Well , really, the three-year-old is in there too. These three-year-old vegetables. Of course, they were picked in the spring , right? Well, what do you think of this? Let me ask you. Bracken and bamboo shoots. Sugakawa, what do you think of this? Did you take the photos yourself? Yes, I did. This is so funny. Those were picked in the spring, right? Is it spring or autumn? Picked in the spring. Spring and autumn ingredients are included here. Come on, the temperature’s going to drop a lot next week. Warm soba noodles are so good. I can’t wait. So, this one has a really fun texture. The riboli has a crunchy texture and a slimy aftertaste, so it slides smoothly into your mouth. See, it’s very pleasant. I think it warms the body. And we still have more on the menu. It’s very rare. Because it ‘s limited to five colors per day. Five colors only. Please tell me what kind of bowl it is. Sugawara-san. Yes. It’s venison wabi soba. Yes, it’s venison. Not duck meat. It’s made with venison, right? Why venison? Well, I know a hunter, and I get my meat from him. Yes, that’s right. Well, the venison is quickly prepared and then aged for a few days, so it has a strong flavor. And Fukucho-san, did you notice? There are two types of venison on it. Let’s get started. That’s right. This is the outer thigh of local meat. Ha, and this one might be a little thick. This one is balan. No, it’s good. Wouldn’t it be great to be able to enjoy two different types? Well, I’d like to have it at the block table. Wow, it’s so thick, isn’t it like this? It’s quite thick, isn’t it? Let’s eat. Niaro doesn’t have venison soba either. I was thinking of duck soba, so I’m curious to know what it tastes like. He’ll tell you now. Yes. The world’s king will tell you. You’re curious, aren’t you? Yes. I’ll tell you right away. The introduction is good. And, compared to duck meat, does it feel a little healthier? You see, this deer meat has a distinct aroma and a subtle wabi (sweetness) to it. This unique aroma works together to create a somewhat mature dish. It’s beautiful. Yes, thank you. Oh, what’s that over there? Yes. Please have some complimentary tea. Thank you for the tea, but what kind of tea is it? This is Kaba’s Anatatake tea. Doesn’t it sound like a magic spell? Could you say it again? Eh, it’s Kaba’s Anatatake tea. Kaba’s Anatatake tea. This surprised me. This is it. I thought it was just now. This is a mushroom. A hole. I’ve heard of it, but I’ve never seen it much . You’ve never seen it before, have you? First of all, what kind of mushroom is this? It grows on white oak trees, and you can only find about one in 10,000 trees a day. It’s also called the diamond of the forest. That’s right. All of these are mushrooms. Oh, Mr. Sugawara picked this diamond of the forest himself. It’s kind of like calling it bamboo, which is nice. But it’s my diamond, after all. This is free at this shop. What does it taste like? Let’s have some. I thought it might be some miso oolong tea. It looks like it. Feel free to pour it over yourself. Oh, it has no strong flavor. It’s smooth, and when you first put it in your mouth, you can smell the mushroom aroma, but the aftertaste is clean, I don’t know. It makes you want to pair it with oily dishes. There’s something about it that’s like oolong tea, don’t you think? Apparently, they dry it for a week, crush it, and make tea. So, this Kaba Anahata, all mushrooms, weighs 3kg. The price for this is, uh, 30,000 yen. 30,000 yen. It’s starting to sound like a shopping list. What? 30,000 yen. And, of course, I know where it grows. Yes . Hey, Sugawara-san, can you give me a glimpse of where it’s located? No. Well, I can’t tell you where it’s located, because it’s in the mountains, no matter how close we become friends . Oh, well, I’m told I’m pretty tight-lipped. You can’t either. No? No. It’s no good. I think I’ll give up. But I think the charm of visiting Gobo is being able to taste the rare mushrooms. It’s Suminishi Shokudo in Aoyama. It ‘s about 45 minutes from central Sapporo. It’s autumn, the Koraku season. A perfect autumn dish to enjoy on a drive. There are so many different kinds, so I think it’s a place you won’t get bored of, especially in autumn. Yes. Well then, thank you, Sugawara-san. Thank you very much. Thank you very much. Um, Ni-san, what did you think of that comment from Kaneko-senpai at the end? He was just as you’d expect from the world-famous Kaneko-senpai. Senior, you’re amazing. Everyone’s so casual. But it seems even the tea is made with mushrooms, isn’t it? That was quite a surprise. Yes. It’s right in the middle of autumn mushroom season, and a new shop has opened where you can enjoy mushrooms to your heart’s content, so why not take a drive there this weekend? That’s all I’ve said.

道内でとれた天然きのこを堪能できるお店「青山のさんさい食堂」が先月、当別町にオープンしました。今の時期しか食べられない人気メニュー等をご紹介しました。