Marucho Honke’s Commitment to Quality
Facing each ingredient with care,
taking the time it
deserves.
The same flavors we’ve preserved
since our founding —
prepared with dedication, today and always.
The Spirit of Our Founder
Lives On
Marucho Honke began in 1953 in Akabira, Hokkaido, as a humble family-run eatery.
Our founder, Yoshitaka Ito, believed deeply in two guiding principles:
being honest with our ingredients, and preparing each bowl with care.
Even as times have changed, his philosophy continues to shape every dish we serve.
The sincere, straightforward flavors born in our early days still live on today.
Because we began as a diner, our menu has long included more than just soba, embracing udon, ramen, rice
bowls, and other comforting dishes that remain part of our tradition.
Made with the same rich, savory broth passed down from the first generation, it has been featured across
television, magazines, and newspapers.
Founder Yoshitaka Ito
Perfecting Aroma and
Flavor in Horokanai Soba
Marucho Honke’s soba begins with carefully selected buckwheat grown in Horokanai, Hokkaido.
We mill the buckwheat in-house and make our soba fresh every day, crafting each batch with great care.
This dedication creates a bowl that is fragrant, smooth on the palate, and full of the natural character of
the grain.
In addition, we offer sprouted soba (hatsuga soba) — a specialty available only in Hokkaido.
With its
enhanced flavor and nutritional richness, it is well suited for both home use and as a gift.
Traditional
Additive-Free Broth
Our dipping broth has been prepared the same way since our founding.
Using generous amounts of Yaizu bonito flakes and Hidaka kelp, and without any chemical seasonings, we
carefully balance soy sauce, sugar, and mirin to finish the broth.
This pure, honest broth brings out the natural aroma and flavor of the soba, creating a warm, nostalgic bowl
that offers comfort with every sip.
Crafted with Care
Everything Made In-House
At Marucho Honke, we make not only our soba but also our udon noodles in-house.
From selecting the flour to adjusting the water, kneading, resting, and cutting, each step is carried out with care and time-honored technique.
Because our noodles are freshly made every day, they offer a supple texture and a gentle, satisfying smoothness you can truly appreciate.
From Sapporo’s Flavors
to Our Community
At Marucho Honke, we also put our noodle-making expertise to work through our noodle production business.
By providing our handmade soba noodles for local school festivals, community events, and other gatherings, we share the joy of food with the people of Sapporo.
As a long-standing, community-rooted establishment, we remain committed to supporting and carrying forward Sapporo’s soba culture for generations to come.
If you are interested in our noodle production services, please feel free to contact us.
A Tradition Carried Forward,
A Passion Shared
As the third-generation owner, we devote ourself each day to the craft of cooking, guided by the founding belief of being honest with our ingredients.
Times may change, but one thing remains the same our wish to hear our customers say that our food is truly
delicious.
We will continue to serve each bowl with sincerity, bringing a warm, comforting taste to the people of Sapporo for many years to come.
