Izushi dish buckwheat Takumi Ya - 128 Izushicho Uoya

There may be a waiting time, but in the calm atmosphere of an old folk house, you can relax and eat when you enter. The soup is modestly sweet and light.

Takumiya I have been waiting for one hour already when I go at 11:00 am because I was in GW. Luckily, it doesn't seem to be a system that you have to be there for a long time, so write your name and take a walk around the city. We ate at other Soba shops first and wandered the city and came back at 12 o'clock, but waited for 20 minutes from there. It seems that it is not a shop that judges a large number of customers at one time with a relatively loose table arrangement that I was convinced to go inside the shop. I expected that it would be delicious and famous to have so many customers in spite of being a little away from the tourist spots, but the difference with other stores is often not as much as I do not particularly say soba I did not know. However, the noodle soup was lighter than Mr. Toshiro who ate earlier, and the noodles were harder, but not as hard as Mr. Toshiro. Mr. Toshiro-san had eaten the soba noodles earlier, and Takumiya-san ordered herring soba separately from the dish soba. In the case of herring soba noodles, the noodles were quite soft and the soup was still easy. Though I think that the person of the pass will have another impression again, it was a feeling that it was neither good nor bad for me. The atmosphere in the shop is quiet and calm, so if you don't have a wait, you may be able to relax slowly, but it was hard to relax if you thought that dozens were waiting behind you (^ _ ^ ;) There is a space where about 4 cars can be parked, but after eating, I think that other customers will surely be in trouble if you do not move to the tourist parking lot properly. 2010.05.02

I was lined up, but when I was guided, the staff apologized for what I had been waiting for. On my way home, another staff member also apologized. I thought it was very polite. The soup stock was neither sweet nor spicy and was easy to eat and delicious ?

It was a very kind customer service, and although I was with children, I was able to eat slowly. It was a delicious season for new soba, and I was very happy to be able to taste the flavor of soba. This is a shop I definitely want to visit again.

You can relax in a restaurant with a taste like a Japanese inn. The customer service is also really comfortable. Of course, soba is delicious, but I think it's the best Izushi, but it's my personal preference. The atmosphere of the shop is very good, so I think it's definitely a shop that will please you if you bring people.

Izushi's specialty, "Izushi Soba," is a unique soba noodle that is usually a set of 5 pieces of soba served on a hand-salt dish and a set of tororo and raw quail (occasionally quail). If you purchase the "Izushi Plate Soba Tour Drawstring Set" at the "Izushi Tourist Center" for 1800 yen (excluding tax), you will get 3 plate soba each, but you can compare the taste of plate soba at 3 stores. In the chakin, is it a sentence of "Kan'ei Tsunei" that is not Kanei Tsuho? If you hand over the chakin at the time of ordering at each store, a stamp will be stamped and it will be returned on your way home. First of all, Mr. Takumiya, when you pass through the curtain, there is a hearth with charcoal fired in the soil, and there is a tatami room in the back. The three of us immediately handed the purse to the table seats surrounding the hearth. The condiment set of chopped green onions, grated daikon radish, grated shark skin, wasabi potatoes, tororo potatoes, and one raw egg was delivered first to Odokkuri with spicy juice. First of all, when you bring the spicy juice transferred to the inoguchi close to your mouth, the kelp and dried bonito flakes are faintly scented. If you roll it on a small amount of tongue, you can feel the sweetness of sardines or the deep taste of mackerel, and finally the lingering umami of the heavy Soda bonito remains. I felt it was a powerful spicy soup that was more like the soup of zaru udon than the dew of soba noodles, but as I continued to eat it, I understood the reason. The buckwheat noodles are about 20% of the wheat, and the thickness is quite thick with about 20 pieces of buckwheat noodles made by using rounded fine powder with the outer shell removed. The length is about 25 cm, and the cutting width is slightly uneven, but it is a glossy and heavy soba cut, is it the outer two? The first piece was a hand-salt dish without using soba noodles, and the spicy juice was sprinkled directly on it. It doesn't require a lot of aroma and flavor, but it is a buckwheat noodle that has a chewy texture peculiar to soba and has a good throat. The second piece was tororo potato and spicy juice, and the last one was the remaining tororo soup mixed with egg yolk, but this last tororo & egg yolk was the most delicious. The texture and flavor that can only be produced with this spicy soba, the collaboration between the thick fine powder Nihachi soba, the tororo potato and the egg yolk, is this the true value of Izushi plate soba? The dish soba that made the best use of the features of Nihachi soba was delicious. It was a treat.

A shop that is a little far from the traffic. You can get soba with raw wasabi. Wasabi is happy to rub his favorite amount. Five pieces of soba can be eaten in various ways such as yam, raw egg, and condiments. The noodle soup is quite delicious.

Izushi soba The atmosphere was good among the many soba noodles! ️ It was a beautiful garden and a nice space ✨