髙井家について
- 創業200年の歴史 -
About Takaiya “200 years of history”
日本料理「日光 髙井家」は、江戸後期文化２年（１８０５年）現在の地に創業いたしました。古くは東照宮のご造営とともに日光に移り住んだ先祖が、当初「栗山蕎麦 髙井屋」として開業し、日光山輪王寺門跡の宮様より「鎹山」（かすがいやま）のご紋章を賜り、代々髙井屋山三を襲名してまいりました。髙井酒袋(しゅたい)との別名を持つ先祖は一升酒を楽々と飲み干し、御前で一糸乱れぬ蕎麦を打ったという言い伝えがございます。
The Japanese cuisine restaurant "Nikko Takaiya" opened in the present location in the late Edo period (1805). In the early days, our ancestor moved to Nikko along with the construction of Nikko Tosho-gu Shrine and opened Soba noodle restaurant "Takaiya". He was given the crest of "KASUGAIYAMA" by His Imperial Highness, the head priest of Rin-no-ji Temple, and has been succeeded to the name of “Takaiya Sanzo” for generations. It is said that our ancestor, also known as “Takai Shutai (“Sake bag” in kanji)”, drank an entire bottle of sake with ease and made Soba noodles without a hitch.
その蕎麦の味は、明治から大正にかけて多くの文人墨客にも愛され、田山花袋や国木田独歩らが日光を訪れる楽しみの一つにあげるほどであったことなどがいくつかの文献に残っております。大正時代にはすぐ近くの田母沢御用邸に「東宮職第参拾號」の門鑑を携えて打ちたての蕎麦をお届けしておりました。しかし、時代とともに近所にたくさんあった粉引きの水車もなくなり良質のそば粉入手が難しくなったため、現在では特別な時だけのお献立となりました。
The taste of Takaiya’s Soba noodles was loved by many famous writers and artists during the Meiji and Taisho periods (early 20th century), and it is said in some documents that Katai Tayama and Doppo Kunikida even made it one of the pleasures of visiting Nikko. In the Taisho era, we delivered freshly made Soba noodles to the nearby Tamozawa Imperial Villa with the official gate pass of the Imperial Household Agency. However, as time went by, the many water mills used to make buckwheat flour in the neighborhood disappeared and it became difficult to obtain high-quality buckwheat flour. Nowadays, Takaiya’s Soba noodles are only served on special occasions.
創業以来日光二社一寺の祭礼関係の御料理も御用を賜り200年、今日では日光名物湯波料理などが広く観光のお客様にもご好評をいただいております。皇室、文化人の方々、親子何代にもわたる地元の方々にご愛顧いただき、また最近では海外のお客様にも伝統的な日本の料理と雰囲気を楽しんでいただき誠にありがたいことでございます。
「日光
髙井家」は美しい自然に恵まれた歴史あるこの日光の地で、これからも伝統に育まれた味を守り続けながら、つねに新しく時代にあわせた進化を目指し努力してまいりますのでどうぞよろしくお願い申し上げます。
Since the opening of our restaurant, we have been serving special meals related to the
festivals of shrines and temples of Nikko over 200 years, and today, Yuba cuisine (Nikko
specialty) is also widely appreciated by many guests. It is a great honor for Takaiya to be
loved by the imperial family, artists, and local guests over many generations, and more
recently, overseas guests from all over the world.
We will continue to produce the traditional taste and challenge to meet the needs of the
times here in Nikko, a place blessed with beautiful nature and a long history.
