Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Irusaya
(入佐屋)- Location：
- 豊岡市その他
- Categories：
-
- Budget：
-
- Fixed holidays：
- Thursday
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平成元年に内堀通りの開発と共に使われていな...（by Restaurant）
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平成元年に内堀通りの開発と共に使われていな...（by Restaurant）
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・出石皿そば（1人前）・・・850円 ※蕎...（by Restaurant）
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Restaurant information
Details
| Restaurant name |
Irusaya（Irusaya）
|
|---|---|
| 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 |
| 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 |
|
| Budget |
￥1,000～￥1,999 ￥1,000～￥1,999 |
| Budget（Aggregate of reviews） |
￥1,000～￥1,999
|
| Method of payment |
Credit Cards Not Accepted |
Seats/facilities
| 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 |
Menu
| Drink |
Japanese sake (Nihonshu) |
|---|
Feature - Related information
| 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.