Review list : Iru saya （イルサヤ） - 豊岡市その他/Soba

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Colorings Review41casesFollower7People

2.7

－per head

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Liquor/Drinks-

2024/05Visitation1th

GW中の出石。名物の皿そばをやはり食べたいと思ったが、お店がたくさんありすぎてどの店がいいかわからない状態。昼どきで多くの店が10人起こす行列で並んでいました。
観光案内所の人が近くで食べたいという...

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Restaurant name	Iru saya（Iru saya）
Categories	Soba、Regional Cuisine、Cafeteria
Phone number (for reservation and inquiry)	0796-52-5393
Reservation Availability	Reservations available 団体様でのご利用の場合はお早めにご予約下さい。
Address	兵庫県豊岡市出石町内町98-1 Show larger mapFind the restaurants in the surrounding area
Transportation	40 minutes by car from Wadayama IC on the Bantan Expressway 30 minutes by bus from Toyooka Station to Izushi, then a 5-minute walk from Izushi bus stop
Opening hours	Mon 11:00 - 17:00 Tue 11:00 - 17:00 Wed 11:00 - 17:00 Thu Closed Fri 11:00 - 17:00 Sat 11:00 - 17:00 Sun 11:00 - 17:00 ■ 営業時間 11:00～17:00頃 ■ 定休日木曜（祝日の場合は営業）・元旦
Budget	￥1,000～￥1,999 ￥1,000～￥1,999
Budget（Aggregate of reviews）	￥1,000～￥1,999 Check the distribution of amounts spent
Method of payment	Credit Cards Not Accepted

Number of seats	42 Seats （ 12 seats at tables, 30 seats at tatami mats）
Private dining rooms	OK
Private use	OK
Non-smoking/smoking	No smoking at all tables
Parking lot	OK 5 pieces
Space/facilities	Stylish space,Comfortable space,Wide seat,Counter,Tatami seats

Occasion	With family/children \|Alone \|With friends/colleagues This occasion is recommended by many people.
Location	Secluded restaurant,House restaurant
With children	Kids are welcome
PR for restaurants	"Irisaya" is a restaurant where you can enjoy handmade soba noodles that take advantage of the natural ingredients of soba and are particular about the flavor and texture. In 1989, I renovated an old movie theater that had been unused along with the development of Uchibori-dori Street and opened "Irisaya." I had graduated from university and was an ordinary office worke ...r. Changing jobs to a soba restaurant was difficult. I had to learn everything in a short period of training of six months, and even after opening the restaurant, I continued to realize the difficulty of making soba. "Soba flour is alive." The soba you make varies depending on the temperature, humidity, and your physical condition of the day. It is difficult to provide such a delicate thing consistently. That's why I still think that every day is a training. I always work on making soba with all my might. Izushi soba is a treasure of Izushi born from tradition, so we must never lower the quality. As the saying goes, "If you come to Izushi, you can eat delicious soba." We, the craftsmen, must protect the traditional taste.

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Iru saya

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