Fukuzumi Souhonten そば処　福住総本店

朝10時。鰹出汁の香りがふんわりと漂い、
他店より一足早く「福住」の暖簾があがる。

更科粉を使ったつるんと舌触りの良いお蕎麦に、
風味引き立つ土佐鰹から引いた出汁。
1953年の創業以来、品質に妥協せず守り続けてこられた"福住の味"は
今や標津町民のソウルフードとなっています。

ここでしか食べられない、前浜産の魚介を贅沢に使った
「そば鮭親子丼」や「知床定食」などの総本店限定メニューも多数。
さらに、実は“ラーメンが旨いそば屋”としても知られ、
鰹出汁のめんつゆに羅臼昆布を合わせたスープが絶品。

そしてもうひとつ。福住が長く愛されている理由がその「ボリューム」。
70年間変わらずたっぷり盛るこのスタイルには、
「せっかく来てくれたなら、腹いっぱいで帰ってほしい」という
店主の愛情が込められています。

味もボリュームも“いつもの福住”であることが、
お店の大切にしてきたこだわりなのです。

At 10 a.m., the soft aroma of bonito broth drifts through the air as Fukuzumi raises its noren—slightly earlier than other shops.

Their noodles, made with smooth, silky Sarashina flour, pair perfectly with a flavorful broth drawn from premium Tosa bonito. Since its founding in 1953, Fukuzumi has never compromised on quality. The taste they have preserved for over seven decades has become nothing less than the soul food of Shibetsu.

The flagship location also offers many exclusive dishes you can’t find anywhere else, such as the Soba Salmon Oyako-don and the Shiretoko Set Meal, both generously topped with seafood freshly landed on the local coast.

And here’s a little-known fact: Fukuzumi is also famous as a soba shop with exceptionally good ramen. The soup, made by blending bonito-based dipping broth with Rausu kelp, is simply outstanding.

There is another reason Fukuzumi has been loved for so long—its generous portions. For 70 years, the hearty serving style has remained unchanged, rooted in the owner’s belief that “if you’ve come all the way here, we want you to leave completely satisfied.”

Both the flavor and the volume never stray from what people fondly call “the usual Fukuzumi”—a tradition the shop continues to cherish.