Miyashiro, Saitama, Japan｜一茶宮代

Delicious tenzaru. Soba is handmade. Atmosphere is like inside a movie.

When I arrived before 12:00 on a holiday, there were only two cars in the parking lot next to the store. I thought it would be crowded because it was a holiday, but I was able to park my car with plenty of time, so I was relieved. By the way, the timing seemed to be good, and by the time I left the shop, it was already full. There were no cars in the parking lot, so I thought it was empty, but when I entered the store, I found that over 80% of the seats were occupied. Did the previous customers come by train or on foot? Well, if you are walking from Tobu Dobutsukoen Station to Tobu Dobutsukoen Station, there may be people like that because it is a pass. I immediately check the menu, and since I have decided on Otenzaru Soba (1,250 yen), which I have already checked, I order it from the waiter at the right time. There are only 4 female employees in the kitchen and hall. There seemed to be a lot of elderly people there, and they were cooking in a friendly atmosphere, giving it the feel of a university cafeteria or company cafeteria. The table is equipped with chopsticks, spiciness, shichimi, and additional soup, but additional soup may be nice. I often end up not being able to enjoy the last soba-yu because I always run out of soup. After waiting for a while, Daitenzaru soba arrived. I had seen the photos beforehand so I was prepared, but the extremely thick country soba noodles, which resembled udon noodles, had a big impact, making it feel like the Ramen Jiro of the soba world. Immediately serve with soba soup. The soba noodles are chewy and chewy rather than slurping, and the chewy texture is irresistible. The black, bubble-like sesame seeds are from buckwheat, giving it a fluffy soba scent. The soba soup has a simple taste, and the bonito stock that brings out the flavor of the soba has just the right amount of flavor. It has a gentle flavor with just the right amount of salt, neither sweet nor spicy. Now, about the tempura, the tempura sauce was provided separately from the soba soup. The tempura has a thick, Showa-style batter and is deep-fried, and contains carrots, lotus roots, and two shrimp. Nowadays, tempura is mostly fried and crispy, but it feels like it's been a while since I've had such chewy tempura with a lot of batter, but it tastes great when eaten with extra-thick soba noodles. This is fine. At the end, add additional soba soup and sobayu and drink it all down.

When I heard that it was a thick soba, I thought it would be 100% lumpy, but it tasted like udon. It wasn't what I expected, but I was satisfied with how well the mothers were doing.