Jicobou - Kiso District
4.2/5
★
に基づく 8 レビュー
Contact Jicobou
| 住所 ： | Shinkai, Kiso, Kiso District, Nagano 397-0002, Japan |
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| 電話 ： | 📞 +878 | ||||||||||||||
| Postal code : | 397-0002 | ||||||||||||||
| Opening hours : |
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| カテゴリ： |
そば屋
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86 Tomac on Google
★ ★ ★ ★ ★ かなり前のことですが、私は大盛り、連れは普通のサイズを頼んだ。
蕎麦が出てくる前に、他のテーブルに大盛りが来て、楽しみに待っていたが、私のテーブルに運ばれたのは連れと同じ量で、他のテーブルに来たのより遥かに少ない。
店員に確認すると、ソレが大盛りとの回答。
納得いかずに食べてたら、別皿で大盛り分?が出され、どうぞ〜(クレーム分の追加ですって感じ)と、納得行かなそうに蕎麦を置いて行きました。
美味しいとの評価で行きましたが、こんな態度を取られると、蕎麦の味なんて分かりませんでした。
会計時も普通に済まされ、モヤモヤしか残らない店でした。(ひとことくらい何か有るかなと。)
ザンネンでした。
 A long time ago, I ordered a large serving and my companion ordered a normal size.
Before the soba came out, a large serving came to another table and I was looking forward to it, but I was brought to my table in the same amount as my companion, much less than I came to other tables. ..
When I checked with the clerk, he answered that it was a big deal.
If I didn't agree with it, I was served a large serving on a separate plate, and I said, "I feel like it's an addition for the complaint), and I left the soba so that I was satisfied.
I went there because it was delicious, but when I took this attitude, I didn't understand the taste of soba.
It was a shop where only moyamoya remained, as it was done normally at the time of accounting. (I wonder if there is something like a word.)
It was Zannen.
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k k on Google
★ ★ ★ ★ ★ 少し前だが、平日昼間に行った際でも席はかなり埋まっていた。せっかくなので限定の熟成蕎麦とイカスミそばをいただいた。蕎麦自体というより蕎麦を使った料理が食べたいという場合には良さそう。色々なこだわりがあり、独自の工夫がされている。雰囲気やお店の方の対応は良かった。
Not long ago, the seats were quite full even when I went there during the daytime on weekdays. I had a limited amount of aged soba and squid ink soba. It seems to be good if you want to eat a dish using soba rather than the soba itself. There are various commitments and unique ingenuity. The atmosphere and the correspondence of the shop staff were good.
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unagi perori on Google
★ ★ ★ ★ ★ 幻のそばが食べられる蕎麦屋。冬季も営業。
10割そばで、独特なつなぎを使っている。
麺は極太で香り強め、つゆはやや濃い目。
そばの香りが良い。値段の割に量は少なめで、大盛りで普通くらい。
イカスミの蕎麦は、イカと蕎麦がうまくマッチして美味しいけど、蕎麦の香りが楽しめないからどうか。
料理として見たら美味しい。
トイレがウォシュレットじゃないのが残念。
支払い現金のみ。
A soba restaurant where you can eat phantom soba. Open in winter as well.
It is 100% buckwheat and uses a unique binder.
The noodles are very thick and have a strong fragrance, and the soup is slightly dark.
The scent of buckwheat is good. The amount is small for the price, and it is large and normal.
Ikasumi's soba is delicious because squid and soba match well, but I don't think you can enjoy the scent of soba.
It's delicious when viewed as a dish.
It's a pity that the toilet is not a washlet.
Payment cash only.
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とんこつ醤太郎 on Google
★ ★ ★ ★ ★ 時香忘のイカスミ蕎麦（長野県木曽町）
井の中の
蛙が木曽で
思い知る
蕎麦の凄味と
回帰の美学
とんこつ醤太郎
木曽路で蕎麦の真髄を知る。
米も小麦も採れなかった土地柄、つなぎは入れず井戸水だけで打たれた田舎蕎麦。
おやまぼくちという山菜の葉脈のみをつなぎに打たれる十割蕎麦。
先人の知恵、家族のために少しでも美味い蕎麦を食べさせたいという思いから生み出されたこの蕎麦、正直身体の芯が震えるほど美味かった。
日本中で美味い蕎麦を手繰って来たけど、美味過ぎて泣きそうになったのは初めて。
まずはもり蕎麦を手繰る。
十割とは思えない歯応えと喉越し。
擦りたての上等なわさびの白ワインのような香りも素晴らしい。
次に手繰ったイカスミ蕎麦、これがまた凄かった。
イカスミと蕎麦がこんなに合うなんて…
わさびと辛味大根を交互に少しづつ混ぜながら、濃いのに臭みが一切ないイカスミをたっぷりと纏った十割蕎麦を手繰る。
一口一口、こんなにゆっくりと蕎麦を楽しんだのは初めて。
蕎麦湯の濃さ、味わいも桁違い。
己が如何に井の中の蛙だったか思い知った。
木曽路にはしゃぶしゃぶだけじゃなく、涙が溢れるほど感動できる蕎麦がありました。
ごちそうさまでした。
#時香忘 #イカスミ蕎麦 #イカスミ #十割蕎麦 #そば #蕎麦 #soba #木曽路 #木曽 #開田高原 #yummy #tasty #delicious #うまい #おいしい #グルメ好きな人と繋がりたい #そばすたぐらむ #そば好き #食いしん坊倶楽部 #食いしん坊短歌 #とんこつ醤太郎
Squid ink soba noodles (Kiso Town, Nagano Prefecture)
In the well
The frog is in Kiso
Know
With the great taste of soba
Aesthetics of regression
Tonkotsu Shotaro
Learn the essence of soba at Kisoji.
Rural soba noodles made only with well water without any binders, because of the land pattern where neither rice nor wheat could be harvested.
100% buckwheat noodles that are struck by connecting only the veins of wild plants called Oyamabokuchi.
This soba was created from the wisdom of our ancestors and the desire to eat delicious soba for the sake of our family, and honestly, it was so delicious that the core of our body trembled.
I've been trying to make delicious soba noodles all over Japan, but it's the first time I've been so delicious that I almost cried.
First of all, we will make morisoba.
The chewy texture and throat that I can't think of as 100%.
The scent of freshly rubbed wasabi, like white wine, is also wonderful.
Next, I made squid ink soba, which was amazing again.
Squid ink and soba go so well ...
While mixing wasabi and spicy radish alternately little by little, we make 100% buckwheat noodles with plenty of squid ink that is thick but has no odor.
It's the first time I've enjoyed soba so slowly, bit by bit.
The strength and taste of soba hot water is an order of magnitude.
I realized how I was a frog in the well.
Kisoji had not only shabu-shabu but also soba noodles that were so moving that tears overflowed.
Thank you for the meal.
#Tokika forgetting #squid ink #squid ink #soba #soba #soba #soba #Kiso road #Kiso #Kaida Kogen #yummy #tasty #delicious #delicious #delicious #I want to connect with gourmet lovers #soba #Soba lover #Gourmet club #Gourmet short song #Tonkotsu Shotaro
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Minoru Okada on Google
★ ★ ★ ★ ★ そばの粒が残っている超粗挽き蕎麦。
ほぼ10割蕎麦であるにも関わらず、
しなやかで喉越しが滑らか！
そして粗挽きゆえに、のどを通過した
そばの香りが鼻と喉奥に余韻がしばらく滞留し、楽しませてくれます。
もう何度も通っているが、毎度毎度
店主、店員とも
客対応が抜群に素晴らしい！！
Super coarsely ground buckwheat noodles with buckwheat grains remaining.
Despite being almost 100% buckwheat noodles
Supple and smooth through the throat!
And because of the coarse grinding, it passed through the throat
The scent of buckwheat stays in the nose and throat for a while and is entertaining.
I've been to it many times, but every time
Both the shopkeeper and the clerk
Excellent customer service! !!
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Yoshimasa Hosozawa on Google
★ ★ ★ ★ ★ イカスミ蕎麦をたべました。
個人の好みがあると思いますので、味評価は各々で。
魅力は味が一番ですが、目、耳をも刺激する魅力があるところでしょうか。
「目」、盛りつけ・器・店舗雰囲気がイイ
「耳」、美味しいと感じる時のそばのすすり音・川のせせらぎがイイ
食す前から刺激され、食後の余韻に浸れる。
そんな蕎麦の食べ方が合う店なのではないかと感じた。
I ate squid ink soba.
I think there are individual tastes, so each taste is evaluated individually.
The most attractive thing is the taste, but is it something that stimulates the eyes and ears?
"Eyes", serving, bowls, and store atmosphere are good
"Ears", the soba noodles when you feel delicious, and the murmuring of the river are good
It is stimulated before eating and soaked in the afterglow after eating.
I felt that it might be a restaurant that suits such a way of eating soba.
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Gian Pi on Google
★ ★ ★ ★ ★ そば Soba: for who really appreciate good Soba, and nice places. 2nd time in sumer 2012 still very good.
(the place indicated on Google map is not precise)
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zara k-tai on Google
★ ★ ★ ★ ★ It's just amazing. . . Both the settling and the taste of soba/buckwheat noodle. Usually some waitings but worth it.
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