Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
First time trying Sara Soba at Izushi Castle. Unlike many tourist spots, this restaurant ...View details
Visited on January, 2025
1 time
During the Obon holiday, Izushi was crowded, but I was fortunate to find a good time to vi...View details
Visited on August, 2024
1 time
| Restaurant name |
Irusa Ya
|
|---|---|
| Categories | Soba (Buckwheat noodles), Regional Cuisine, Cafeteria |
| Phone number (for reservation and inquiry) |
|
| Reservation availability |
Reservations available
If you are using our services as a group, please make your reservation as early as possible. |
| Address |
兵庫県豊岡市出石町内町98-1 |
| Transportation |
It takes 40 minutes by car from Wadayama IC on the Bantan Expressway. From Toyooka Station, take a bus to Izushi for 30 minutes, then a 5-minute walk from the Izushi bus stop. |
| Business hours |
|
| Average price |
JPY 1,000 - JPY 1,999 JPY 1,000 - JPY 1,999 |
| Average price(Based on reviews) |
JPY 1,000 - JPY 1,999
|
| Payment methods |
Credit cards not accepted |
| Number of seats |
42 seats ( 12 seats at tables, 30 seats at tatami mats) |
|---|---|
| Private rooms |
Available |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available 5 pieces |
| Space/facilities |
Stylish space, Relaxing space, Spacious seating, Counter seating, Tatami room |
| Drink |
Sake (Nihonshu) |
|---|
| Occasion |
Family friendly |Solo dining friendly |Friends This occasion is recommended by many people. |
|---|---|
| Location |
Hideout, A house restaurant |
| Family friendly |
Children welcome |
| Restaurant highlights |
Experience hand-crafted soba that highlights the original ingredients, focusing on flavor and texture at 'Irisa-ya'.
In 1989, we opened "Irisa-ya" by renovating an old, unused movie theater along Uchi-bori Street. Before this, I was just an ordinary salaryman after graduating from university. Transitioning to a soba... restaurant was quite a challenge. During my short six-month training, I had to learn everything, and even after opening, I continued to feel the difficulty of making soba. "Soba flour is alive." The soba changes depending on the day's temperature, humidity, and my own physical condition. It’s a delicate product that must be consistently delivered at a high standard. That's why I believe every day is still a training day for me. I always put my utmost effort into making soba. Izushi soba is a treasure born from tradition, and compromising on quality is never acceptable. I believe we, as craftsmen, must preserve the traditional flavors so that people can say, "If you come to Izushi, you can enjoy delicious soba."