少し待っても是非いただきたい出雲そば : Izumo Soba Kigaru

After a light sightseeing tour in Kurayoshi, I moved to Matsue and started my day with lunch.
By the time I arrived at Matsue Station, it was past 1 PM, and being Sunday, my options for lunch were limited.
I visited Matsue about three years ago but didn’t try the famous soba then, so this time, I was determined to give it a go.
Given that it was the holiday season and many places near Matsue Castle would likely be crowded, I searched for a restaurant that was open continuously until evening. I found Izumo Soba Kigaru, which was open until 4:30 PM, and decided to give it a try even if there was a waiting time.

I arrived around 1:30 PM and had about eight parties ahead of me. I was seated about 30 minutes later.
Since I had come all this way and waited, I ordered the Matsue Matsudaira Soba, which came with various accompaniments.
⚫︎Chilled Soba with Sea Bass, Kombu, and Peppery Tomato Broth
This dish was served as soon as I ordered.
Following the staff's suggestion, I first tasted the sea bass and soba separately before combining them.
The sea bass, marinated in kombu, was exceptionally refined. I usually find kombu marinated fish too strong or fishy for my taste, but this one had just the right hint of umami and saltiness, making it delicious both on its own and with the soba.
The tomato broth for the soba didn't look red at all, but when tasted, it was a flavorful broth with a tomato base enriched with additional flavors.
It was enjoyable alone, but even better when combined with the sea bass.
⚫︎Two-Tier Soba
The soba was served in two tiers. The first layer had quail eggs and grated yam, while the second had toppings like bonito flakes and green onions.
This soba was the same as the previous one, with a firm texture and rich flavor unique to Izumo, unlike anything I've had before.
The texture alone made the trip worthwhile.
The soba broth was quite rich as well.
⚫︎Seasonal Special
This was a delicious dish of simmered whelk. I usually find whelk too fishy and bitter, but there were no unpleasant flavors here. It was cool yet tender and easy to eat.
⚫︎Soba Tofu
It looked like sesame tofu but had a soft, jiggly texture, perfect for summer.
Light and refreshing, it was a great palate cleanser.
⚫︎Wasabi-Pickled Nagaimo
This was crispy and light, a good complement to the meal.
⚫︎Handmade Warabi Mochi
This was incredibly jiggly and refreshing, making for a perfect treat after the meal. It was topped with the famous Kambei powder and black syrup from Matsue, which felt fitting for the area.

While there were certainly many tourists, I was glad to see a lot of locals dining here as well.
However, while waiting outside, it was scorching hot with no shade, so precautions against heatstroke are definitely necessary.

The total price was exactly JPY 2000.
It felt like a mini kaiseki meal, and I was quite satisfied.