Station Mori to Mizuumi no Sato Horokanai (Forest and Lake Village Horokanai)

Discover the Heart of Hokkaido’s Soba Country

Nestled along National Route 275 in the serene town of Horokanai, Mori to Mizuumi no Sato Horokanai stands as a welcoming oasis where nature, culture, and culinary tradition converge. Surrounded by ancient forests and the expansive waters of Shukunai Lake, this roadside station blends Nordic-inspired architecture with the rugged beauty of Hokkaido’s northern landscape. More than a stopover, it is a destination in its own right, offering a rich blend of authentic local experiences.

Visitors are drawn to its signature handcrafted soba noodles, made with locally grown, snow-aged buckwheat and stone-ground flour for a nutty depth and satisfying bite. The seasonal menu features specialties like salted pork soba and tempura zaru soba, each crafted with meticulous care. After a meal, unwind in the scenic three-head mountain bath with an open-air hot spring set against a backdrop of pine and sky. With a curated selection of local treats—such as buckwheat gelato, sesame soba dango, and honey-soaked soba sundae—this roadside station delivers a true taste of Hokkaido’s rural soul.

Mori to Mizuumi no Sato Horokanai stands out as the only roadside station in Hokkaido where you can savor hand-pulled soba made from buckwheat matured in a snow-based cold storage facility, a process unique to this region. The highlight is the exclusive "Soba Honey Sundae," featuring honey harvested from local buckwheat fields blended with maple syrup and topped with roasted, crushed buckwheat seeds—available only here. Complementing this, the station’s North European-style building and nearby Shikaribetsu Lake offer a rare blend of alpine tranquility and authentic Hokkaido charm.

• Best Arrival Time: Visit between 10:00 AM and 10:30 AM on weekends to secure a seat at the soba dining counter before the 900 yen snow-cellar ten-soba (snow-cellar soba) runs out—only 20 servings are available daily on Saturdays, Sundays, and holidays.

• Hidden Gems: Head directly to the Hokkaido Soba Gelato "Always with Soba" at the Seiwa Onsen Ruentto shop—this limited-edition gelato made with the new "Horominori" soba variety is only available at the Seiwa Onsen Ruentto shop and the Hokkaido Soba Museum, and it sells out quickly.

• Weekend Special: On weekends, order the "Zenko Salt Pork Soba" at the soba dining counter—this dish features pork from the Shiretoko region and is only available during weekend hours, not on weekdays.

• Seasonal Treats: Visit the Hokkaido Soba Museum between June and September to find the seasonal "Kuma-sasa Soft Cream" and "Soba Honey Sundae," both of which are only available during summer months and are sold exclusively at the museum.

• Cashless Convenience: Use cashless payment at the Seiwa Onsen Ruentto shop and the Hokkaido Soba Museum—both locations accept credit cards and other non-card cashless options, which is especially useful during peak hours when lines form.

• Free Wi-Fi Access: Connect to the free Wi-Fi at the Sawayaka Toilet for uninterrupted access to real-time information, including event updates and seasonal menu changes—this is the only place in the facility with reliable 24-hour Wi-Fi.

• Best Photo Spot: Take a photo at the front of the Nordic-style building just before 12:00 PM on sunny days—this is when the thatched roof and surrounding snow landscape create the most striking contrast, especially in winter.

Spring (March–May): Late March to April features peak canola flower viewing, with fields in full bloom near the roadside station.

Summer (June–August): July and August offer fresh mountain vegetables and seasonal events like the September 3 customer appreciation festival.

Autumn (September–November): September brings the annual customer appreciation festival and seasonal harvests, with soft serve and ice cream featuring local honey.

Winter (December–February): December through February showcases snow-covered landscapes around the Nordic-style roadside station, ideal for winter photography.