SOBA KISO Oginoya
Whats's New
| New | '13.12.09 | We updated the working schedule of January, February and March 2014. |
| '13.04.06 |
Prof Takahashi will come to Oginoya at April 6th and serve soba ! Please try it. |
|
| '13.03.01 | We updated the working schedule of April, May and June 2013. | |
| '12.12.31 |
We serve new sobas. They are served only between the winter season. Please try it as soon as possible ! |
Oginoya
Oginoya's soba is made in pure environment of Kiso.
You can taste not only soba but clear air, water and sake as well.
The taste is succeeded from Prof. Takahashi to the shopkeeper of Oginoya.
Working days
Every Wednesday and Thursday we are close in order for making soba-powder.
But in case the day is a national holiday we are open.
木曽おぎのや蔵の宿 (Kiso Oginoya Kura-no-Yado)
明治初期に建てられた蔵が改装され、お宿として生まれ変わりました。
詳しくは、下記URLをご参照ください。
We have renovated the warehouse (Kura) from about 150 years ago into the hotel.
If you want more information, please follow the link provided below.
おぎのやの店主
神村 治男（じんむら はるお）
蕎麦打ち名人高橋邦弘氏に教えをいただき、平成18年 故郷の木祖村でおぎのやを開店。
生家の築１３０年以上の古民家をできるだけ手をいれずに、店舗とし、趣のある店内としてあります。
About This Establishment
Oginoya was founded by Chef Jinmura Haruo in 2006 after working under master soba chef Takahashi Kunihiro. Chef Jinmura is passionate about his work in the kitchen and is welcoming to his customers on the floor. Oginoya’s building itself is traditional style Japanese architecture and dates back over 140 years. It features tall ceilings, a cozy and comfortable atmosphere and gives the feeling of Edo Japan.