日本三大秘境のまち

The Iya Valley in Tokushima Prefecture’s Miyoshi City attracts visitors from around the world to its Kazurabashi Vine Bridges, and there are several restaurants which offer local specialties for these travelers. However, if looking for the down-home taste of Iya where the locals go to eat, which serves all of Iya’s specialties and more, then the place to go is this “undiscovered” little gem.

Where Many Just Order “the Usual”

Though the deer curry meals feature prominently on the menu at the Hotel Oku-Iya Restaurant, they are by far not the only things on offer.

Possibly “Today’s Set Meal” (“honjitsu-no-teshoku”) is one of the most commonly requested orders, and it simply a classic style Japanese set that features rice, soup, salad, pickles, and a main dish which changes daily, like pork cutlet or hamburger meat loaf.

Customers also say that they look forward to whatever seasonal dishes may come on the side, which usually include freshly picked vegetables.

In the Land of “Iya Soba”

And of course, being that the Iya Valley is famed for its soba (buckwheat) noodles, “Iya Soba” is also readily available here as well. The Taniguchi sisters knead, roll out, and cut the soba noodles by hand themselves, and they are proud of how their noodles are not just made fresh, but they also only use genuine soba flour grown in the Iya Valley.

One unique characteristic of Iya Soba is that there is no binding agent used in the mix (as is usually the case in the rest of Japan) so the noodles of Iya tend to break easily, but this only attests to their purity.

Though it is not widely advertised, the Iya Soba served here is top notch, and for sure it is almost like their secret specialty.

Nabeyaki Udon: a Winter’s Meal

On a day cold, snowy day like the one when I visited, another popular dish enjoyed by the local people is Nabeyaki Udon (“Hotpot Udon”).

Udon noodles are thick and made of wheat, and as the name implies, the dish is cooked and served in its own clay pot, and carried out steaming hot.

Though the dish can be commonly found at many places across Japan, its always a little different everywhere. The soup base here was rich and hearty, and it featured a poached egg, a helping of sliced beef, fried tofu, and some vegetables. And since it was still around New Year’s time, it was also served with a traditional rice cake which melted into gooey goodness within the steamy broth. 

A Home to Iya Specialties

Additionally, for those looking to try something different, the Hotel Oku-Iya Restaurant also offers a variety of dishes for which the Iya Valley is noted for, other than the ubiquitous soba. 

In the spring there is the Sansai Set which features an assortment of wild mountain sprouts picked by the staff. And if you have the chance to call your order in advance, consider reserving their “Oku-Iya-no-Sanzoku-Don” (“Oku-Iya Mountain Bandit Bowl”) which is a wild as the name claims, or the “Hirara-Yaki” which is a thick only-found-in-Iya miso paste stew full of local vegetables, “stone” tofu, and river fish.

And if coming with a large group, there is even a spacious tatami mat banquet room for the hotel which can also be reserved in advanced.

No doubt, the locally sourced and freshly made offerings of the Hotel Oku-Iya Restaurant are sure to satisfy everyone! 

Hotel Oku-Iya Restaurant

Open daily for lunch: 11am – 2pm (closed Sundays)

161-3 Kyojo, Higashi-Iya, Miyoshi City, Tokushima Pref.

Tel: 0883-88-2045

Website (Japanese only) https://www.okuiya.jp/

Or for English info, check their page on IyaTime:

https://www.iyatime.com/Oku-Iya-Hotel-and-Restaurant

(Text & Photos by: Shaun Lamzy)