そば屋や (sobaya)

昼ひるはそば屋やに行いきました。

I went to a noodle shop for lunch.

これを蕎麦屋（そばや）という。

These places are referred to as sobaya (soba restaurants).

蕎麦屋の酒を「蕎麦前」と称する。

Sake served at soba restaurants is referred to as 'sobamae' (before soba).

天ぷらの専門店や蕎麦蕎麦屋で多く食べられる。

It is often eaten at tempura specialty shops and soba shops.

しかし、蕎麦屋けんどん屋にて酒を飲むうち急死する。

However, he died suddenly while drinking sake at Kendon-ya, a soba shop.

ほかの蕎麦屋がこの手法を真似ることで「ざる蕎麦」が広まった。

As other soba restaurants imitated this method, 'zaru soba' spread.

江戸時代享保年間に鶴屋喜八が坂本で開いた蕎麦屋「鶴喜蕎麦」を起源とする。

It originates from the soba shop 'Tsuruki Soba' opened by Kihachi Tsuruya in Sakamoto during the Kyoho era of the Edo period.

生蕎麦は現在では、二八蕎麦、十割蕎麦、五割蕎麦他の「蕎麦屋の蕎麦全般」を指す。

Nowadays, kisoba means 'soba served at soba restaurants in general' such as nihachi soba, juwari soba, and gowari soba.

蕎麦屋で生蕎麦の語が使われるのは、上等な蕎麦を生蕎麦と呼んでいた頃の名残である。

That term is still in use at soba restaurants as a legacy of those days that fine quality soba was referred to as kisoba.

これらの屋台形式の蕎麦屋は、時代や業態によって二八蕎麦・夜鷹蕎麦・風鈴蕎麦などとも呼ばれた。

These portable soba stalls were also referred to as Nihachi soba (soba noodle made from eighty percent buckwheat, and twenty percent wheat flour), Yotaka soba and Furin soba depending on time and type of operation.