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高遠産そばを電動臼で自家製粉した「玄」と、八ケ岳産を手碾きした「抜き」、甘皮を多く引きこんだ「田舎」、6粒の種からよみがえった「入野谷在来」の4種類のそば。伝統の高遠そばは、焼き味噌と辛味大根のからつゆで食す。
明治39年(1906)創業の老舗そば店。地元のそば粉を使った、のどごしのいい手打ちそばが味わえる。天ざるそば1400円、ざるそば850円。辛味大根と焼味噌で食す高遠そばは、1年を通して提供中(辛味大根の在庫が無くなった場合は秋の収穫時まで終了)。馬刺し800円や地物天然きのこおひたし800円などの郷土料理もある。
桜で知られる高遠城址公園、高遠町内にあるそば店。標高1000m以上で採れた高遠産のそば粉のみを使用。昆布とかつお節を合わせて作ったツユに辛味大根おろしと焼き味噌を入れて食べる高遠そばは970円～。ツユはくるみつゆも付いて、2種類の味を楽しめる。
The restaurant is located in the upper dan district, where the image of Nakasendo Fukushima-juku remains dark. Although it is small, many customers carry their feet from a distance with the aim of seasonal local cuisine and char dishes made by a master of fishing for over 60 years. Fresh char is fried and sashimi and can be tasted all year round. The budget is around 3,000 yen per person by drink and drink.
It boasts a variety of wild vegetable dishes and seafood dishes from the Sea of Japan, which the shopkeeper picked up. Handmade soba noodles with a connection of local traditions of bokchi, and a variety of local dishes, such as the specialty Sasazushi, are available for a seasonal lunch of 1900 yen.
The sweetener is located near JR Komoro Station. All the sweeteners are handmade, and they are elegant in sweetness, so men can eat them deliciously. Uji Kintoki Parfait 660 yen and Shiratama Anmitsu 550 yen are popular.
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