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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
出石そば、50軒ほど並ぶそば店、幕末の志士は桂小五郎の隠れ家だった!?ことでも知られる創業170余年の老舗、
花梨糖をツマミにラガービールを飲みながら、そばを待つ、そば登場、そばを小皿に盛りつけるようになったのは幕末の頃、持ち運びが便利な手塩皿に蕎麦を盛って提供したのが始まり、その後、出石焼の白い小皿が使われるスタイルが定着、薬味は、ねぎ、山葵、卵、山芋など喉ごし良くコシのあるそばと鰹と昆布のつゆでいただく、最初はつゆのみ、次に薬味を入れ、とろろ、卵の順番でいただく、自然薯をつなぎにした白っぽい二八そば、薄く伸ばされていて食感も喉越しも爽やか、つゆとの相性も抜群でコクがありさっぱりとした味わい、
出石そばの起源、1706年に信州上田藩から出石藩に国替えとなった仙石氏が、そば職人を連れてきたことが始まり、