(Translated by Google) I came to the store because I wanted to try The Takato soba.
Arrived at 13:45. "It was just before closing time, but I was able to enter comfortably."
The Takato soba ordered "100 percent soba masura" which is said to be this. "Grated yam rice" is also added. "Tororo Gohan" in the picture called me out, so I ordered it.
"Juwari Soba Masurawo" is said to be The Takato Soba with thick noodles.
Takato soba is served with grilled miso paste in daikon radish juice.
He explained that during the Edo period, Takato was far from the sea, so bonito and kombu were not available, and soba was a traditional dish that was eaten with the ingredients around us.
First of all, I ate thick soba noodles with only the attached salt, but the fragrance of soba spreads in my mouth and is delicious. "Extremely delicious."
Only. The orthodox way of eating the Takato soba, ``squeezed radish soup with grilled miso,'' is my first experience as a Kansai native, so I can't help but say, ``Uh!
Repeatedly, only. "Comes with regular soba sauce."
It's also delicious when you eat it with regular soba soup, green onions, and mustard radish.
I want wasabi, but this place respects tradition and is quietly delicious.
"Tororo Gohan" has bubbly grated yam mixed with buckwheat soup stock. "It goes without saying that it's extremely delicious."
The sister at the table next to me ordered a normal zaru soba.
Comes with wasabi. "I'm a little jealous, but you can't taste The Takato soba in Kansai."
It was worth coming all the way to Shinshu. I would also like to ask about the Median Tectonic Line. "No, Ichikoku is the primary goal, and the Median Tectonic Line won't move anyway, so it's downgraded to the secondary goal."
I'm going again, so I'm looking forward to seeing you.
This time, Mori soba with wasabi, of course, a large serving. and grated yam rice.
Orders stop at 14:00, so please be careful and enjoy the exquisite taste. The store opens at 11:00 and closes at 14:30.
(Original)
The高遠そばを食べてみたくて来店。
13:45分着。 閉店ギリギリでしたが、気持ちよく入店できました。
The高遠そばは、これだと言う「十割蕎麦ますらを」を注文しました。 「とろろごはん」も追加。 写真の「とろろごはん」が私を呼んでいましたので、つい注文。
「十割蕎麦ますらを」は、麺が太目のThe高遠そばだそうです。
高遠そばは、大根のしぼり汁に焼き味噌を入れて食べます。
これは、江戸時代に高遠が海から離れていたため、かつおや昆布が手に入らず、身の廻りの食材で蕎麦をたべた伝統食だと説明していただきました。
まずは、付属の塩だけで太目の蕎麦を食べましたが、蕎麦の香りが口いっぱいにひろがり美味。 極上の美味。
しか~し。正統The高遠そばの食べ方である「大根のしぼり汁に焼き味噌」は関西人の私には初体験の経験不足で「うぅ!となりどうなのか表現しょうがありません。 正統派伝統食。か。
重ねて、しか~し。 普通のそばつゆも付いています。
普通のそばつゆとネギと辛子大根で食べると、これまた美味。
わさびが欲しいけど、ここは伝統を尊重して黙って美味。
「とろろごはん」はとろろが泡立っていて、そこに蕎麦出汁が混ざっています。 言わずもがな極上の美味。
隣のテーブルの姉さんが、普通のざる蕎麦を注文していました。
わさびが付いとる。 ちょっと羨ましい気もしますが、関西では味わえないThe高遠そば。
信州まで高遠まで来た甲斐があったというもの。 また中央構造線の関係で伺います。 いや壱刻が第一目的で、中央構造線などどうせ動かないので第二目標に格下げじゃ。
また、行きますので、よろしくです。
今度は、わさび付きのもり蕎麦、もちろん大盛。 とろろごはん も。
14:00にはオーダーストップなので、それだけは気を付けて極上の美味を味わってください。 開店が11:00で閉店が14:30。