北海道

定山溪「紅葉亭」新鮮蕎麥麵

北海道的拉麵很出名，差不多每個地方都有特色口味的麵條。來到定山溪，蕎麥麵就很有名。「紅葉亭」就是一家老麵店，始創於1927年，現在的老闆已經是第三代主人，每天都親自下廚。

「紅葉亭」的特色是其新鮮蕎麥麵，老闆現在都是每天早上用石磨蕎麥麵粉親手造的，使用的野菜沒有農藥，而且蕎麥麵的湯會因應不同季節而使用不同材料，確保健康及最佳口味。

The restaurant is quite spacious, with 3 sets of Japanese seating area, some counter seats and tables in the middle. Very pleasant and well maintained as a 90-year old restaurant.
紅葉亭室內環境乾淨整齊、而且空間蠻大，有日式座位和一般座位，90年老店有獨特的古樸風味。
There is an English menu with the increased no. of tourists to this nice onsen area. Very handy.
定山溪遊客多了，餐廳有英文餐牌，十分方便。
While I was waiting for my noodle, the waitress showed me the photos of the owner who apparently a fishing enthusiast. He goes fishing often and obviously serves with his own catch.
當我在等候午餐的時候，侍應給我看一些老闆釣魚的照片。他明顯是熱愛釣魚，如果是季節的話，他會用自己釣的魚作食材。
The master chef is right there cooking in the open kitchen. That’s something nice about the Japan tradition: you can see and feel the heart they put in their work.
老闆就親自在廚房煮麵，日本就是這樣好，傳統的餐廳就會有很多人情味。
The master chef is the third generation owner of Koyo-tei. It’s nice of him to let me take a photo and smile to the camera.
谷野孝一先生是「紅葉亭」第三代老闆。他讓我拍照而且給我一個慈祥的微笑。
I ordered the tempura soba, which is the best in the restaurant.
我點了天婦羅蕎麥麵，應該是「紅葉亭」的著名麵食。
The soba is hand-made using stone-ground flour by the owner every morning. The noodles are very smooth and soft.
蕎麥麵條是主人每天早上使用石磨蕎麥麵粉製成的，很細嫩和順滑。
The tempura consists of a piece of “masu” fish I think (Cherry Salmon), a prawn and mixed fresh vegetables. Fresh and delicious!
天婦羅除了一隻大蝦外，還有櫻桃三文魚和沒有農藥的菜，當然新鮮美味！
I like tempura soba in Japan. When it’s not so cold, having cold soba is more original.
我在日本才會吃天婦羅，因為新鮮。如果外面天氣不冷，最好吃原味冷麵。
The restaurant is by the river not far from the Tourism Office on the main road.
Address: Sapporo, Hokkaido , Minami-ku Jozankei Onsenhigashi 3-chome.
Phone: 011-598-2421 Open: 11:00-19:30
紅葉亭位於川邊，距離觀光社不遠。
地址：札幌市南區定山溪溫泉東3丁目
電話：011-598-2421
營業時間：11:00～19:30
HokkaidoJapanese food and drink日本飲食

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