Soba-dokoro Tanakaya (Main Branch)

An Izumo soba specialty shop right in front of the main gate of Izumo Taisha. Alongside Iwate’s “wanko soba” and Nagano’s “Togakushi soba,” Izumo soba is counted as one of Japan’s three great soba styles. Made with a method called “hikigurumi,” where whole buckwheat is milled as-is, it’s known for its darker color and rich, aromatic flavor.

Tanakaya uses only domestically produced, stone-milled buckwheat flour, carefully selected by season from areas such as Hokkaido and local Shimane. Their full-bodied dashi, made from ingredients like natural kombu, pairs with a deep, savory soba dipping sauce seasoned with soy sauce and hon-mirin from Taisha Town and traditional local sake from Shimane.

Izumo soba also stands out in how it’s served: “warigo soba,” chilled noodles in lacquered bowls topped with condiments and sauce, and “kamaage soba,” warm noodles served in a bowl with the cooking water. You can also choose toppings like grated yam, natto, or tempura for bukkake soba, to suit your taste.