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三郎蕎麦
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お品書き
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もり蕎麦
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十割蕎麦
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普通の民家のダイニング
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普通の民家のダイニング
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店内座敷席
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民家のままの入り口
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民家のままの玄関
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座敷
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鴨せいろ
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辛味おろし蕎麦
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ニューウェーブの蕎麦屋が全国的に流行っているが、讃岐らしく蕎麦のみで勝負のお店。 出汁巻きも蕎麦がきも無い。 手動石臼で挽かれる蕎麦は香り高く、県内では間違いなくTOPの蕎麦が食べられる。
付け出汁にもこだわっていて、夏バーションと冬バージョンがある。 江戸蕎麦のように辛めの味付けなので、香川の人は蕎麦をどっぷりと浸けないように気をつけよう。 山葵をちょっと乗せて半分ぐらいを出汁に浸けるとちょうど良い。 蕎麦が短目で、箸で掴んだ方にボリュームが来るので、半分浸けて、全体の 1/3ぐらいになりちょうど良い。
水府産と鹿追産の蕎麦を基本に、珍しい対馬産や会津産の蕎麦がブレンドされる時もある。 さぬきうどんが全国一のように、麺だけで言うと全国でも上位のレベルにあると思われる。 ここで蕎麦を食べ始めてから、全国の有名店を回っても物足りなくなってしまった。