やっちまった… そらまめ : Koryouri Soramame

I entered at the most fluttering time and charged in the midst of being tempered. The landlady asks you to wait for a while, and waits until the cleanup is finished for a while. If I missed this timing, I wouldn't have a chance to come, so I told him that I only had one hour to spare, and he said it was okay and sat down. They responded well to the fact that it was only a meal. As for the customer service, the politeness of the general was pleasant, and the landlady was firm and I had a good impression ... It was the peak of busyness, so it was a murderous situation, but when I left, there was a sense of hospitality, and if it wasn't a busy time, I felt that the atmosphere, customer service, and food were of a high level. The counter seats in the back are smoke flowing directly and you may have made a mistake in the timing of entering ... Still, there is a sense of consideration, and the customer next to me is a very attentive customer← maybe it's a coincidence? It's a shame to say this myself, but I was a little sorry for the previous customer, but I ordered a platter of soba noodles and Tempura because the customer who only had a meal would make it quickly. Shintoku hand-made soba noodles The soba noodles were a little sweet, and they were sparse, but there were quite a few that were cut short. It was a sweet sauce, and the aroma of the flakes did not come to the fore, but the return was not strong, and it was more like sweet juice than spicy juice. The meaning of sweet juice used here is bukkake. When I drank it with soba noodles, I felt the sweetness more pronounced. It has a chic and Edo-mae summer atmosphere, and it is a tempura of conger eel and shrimp tempura Tempura is served in three types of assorted snow salt, algae salt, and Tempura tsuyu. Shrimp are big, aren't they? And the conger eel was also quite satisfying. Let's start with shrimp. I'll try to eat it with tsuyu suddenly. At this point, the salt came, so I'll try to eat half of it with algae salt. It had a slightly chewy texture, and it seemed to be an ingredient that had been preserved below chilled, and it felt like a little water was coming out, but I was happy that it was plump. I like algae salt more than snow salt because it has a lot of umami, but I felt that snow salt was the best way to feel the taste of the material itself. The conger eel was first allowed to go with snow salt, but I felt a slight muddy smell from the anago. I thought it would be the best fit for the taste of the bean paste when I ate it with a sauce. The tender meat of the conger eel and the bones were fried to a crisp, and it was quite good for sake. It's far from the subway and it's about the size of a taxi, so I feel that it's difficult. Anyway, the Tempura platter was hearty, and although I only ordered two dishes, it was a full amount. Compared to the Tempura of the soba restaurant, I felt that it was inferior ... ☆☆☆ Next trailer ☆☆☆ I will come at a timing when it is still in a reasonable capacity. I won't revisit. Unfortunately, I have retracted my previous statement. I myself am a young person, and there are some points that I am immature and cannot reach, but I pray that I will mature as a young hope in this area.