[Ciel Bleu in Kitami] Kitami-Limited Okhotsk Kitami Salt Broth Chow Mein
May 25th, 2014
Ciel Bleu (シェルブルー) is a popular restaurant in the downtown of Kitami city. The Ciel Bleu means "The blue sky" in French. The restaurant is at Hotel Kurobe (ホテル黒部) next to Kitami Post office (北見郵便局), and is also near Kitami Station. The Hotel Kurobe founded in 1902 is one of the most famous hotels in the Kitami, and the Ciel Bleu assumes a large role in dishes of the long-established hotel. A wine waiter also work at the restaurant, and customers can savor wines. Ordinary visitors as well as hotel guests can enjoy lunch or dinner, and the Ciel Bleu is well-known for serving Okhotsk Kitami Salt Broth Chow Mein (オホーツク北見塩焼きそば) that is one of the comfort foods of the Kitami. Even non hotel guest can use a parking lot of the hotel.
List of Highway Bus
Refer to following companies for the highway bus service between the Kitami and the Sapporo, the Asahikawa and the Kushiro.
|Chuo Bus(中央バス)||From Sapporo to Kitami|
|Chuo Bus(中央バス)||From Kitami to Sapporo|
|Hokkaido Kitami Bus(北海道北見バス)||From Asahikawa to Kitami|
|Hokkaido Kitami Bus(北海道北見バス)||From Kitami to Asahikawa|
|Akan Bus(阿寒バス)||From Kushiro to Kitami|
|Akan Bus(阿寒バス)||From Kitami to Kushiro|
Kitami (北見) that about 120,000 people live is the 9th largest commercial city in Hokkaido, and is one of regional hub cities of the Northeastern Hokkaido area. The Kitami became incorporated with Rubeshibe town (留辺蘂), Tanno town (端野) and Tokoro town (常呂) in 2006, and has became the largest city by area in the Hokkaido. In Japan, it is the 4th latgest city by the area. The Kitami is also an agriculture city, and Onion and White Runner Bean are famous as a local product. As for a climate, it is hot that temperature rises to nearly 30 degrees in a summer, and it is cold that temperature falls to nearly -25 degrees in a winter, and it snow hard, too. Article is here
Okhotsk Kitami Salt Broth Chow Mein
I visited here to eat the Okhotsk Kitami Salt Broth Chow Mein at 17:00 o'clock. I am happy to be served it not only at the lunch but also at the eraly evening. The restaurant is so large, and all seats are table seats, so family customers also enjoy meals. A waiter shown me to my table, and I sat at my seat. I read a menu, and found the Okhotsk Kitami Salt Broth Chow Mein. Then I ordered it immediately. The price was JPY 900.
The Okhotsk Kitami Salt Broth Chow Mein is served at some restaurants in the Kitami. They have some rules and regulations to name a dish as the Okhotsk Kitami Salt Broth Chow Mein. Those are as follows. But thanks to that, restaurants compete with each other, and different Okhotsk Kitami Salt Broth Chow Meins are born. You might as well eat those at different restaurants.
1. Noodles made from Hokkaido shall be used.
2. Scallops caught in the sea of Okhotsk shall be used.
3. Onions produced in the Kitami shall be used.
4. The dish shall be seasoned with only salt broth.
5. The dish shall be served with only burning hot iron plate pan.
6. The dish shall be used with chopsticks made of trees produced in the Hokkaido.
7. A cup of soup related to the Kitami shall be served.
8. Magic water shall be provided to give a sizzle.
After waiting for about 10 minutes, and it was served with a cup of soup and rice. I guess that it has defferent combo at lunchtime or dinnertime. Ingredients were Scallop, Baron Potato, Onion, Mashroom, Egg and Green Onion. Steam rose up from the dish, and it looked tasty. I ate a mouthful immediately. It was light taste, but it tasted good flavor, so it was tasty!
In addition, When I ate noodles mixed with half-boiled egg, its taste turned into mild. That was tasty! Sliced baron potato had a light dry texture, too. Customers can enjoy other tastes again if the customers change its taste with lemon juice and garlic tips. Thanks for the meal!
Okhotsk Kitami Salt Broth Chow Mein and Atmosphere of Restaurant Can Be Watched on Youtube
|Parking lot||Parking is provided (100 Cars)|
|Regular closing day||Open all year round|
|Home page||Home page is here|
|Mapcode||185 482 554*08|
A page of Kitami is here