軽井沢！旨い蕎麦と蕎麦前の酒のアテが秀逸！人気の蕎麦屋さん。 : Asama Okina

【Asama Okina】 Tabelog Score: 3.67
I visited on the 13th during the Obon holiday at 12:30 PM. There were 5 groups and about 20 people waiting. I thought it was within a reasonable range to wait, so I wrote my name down and waited.
The parking lot can accommodate around 16 to 17 cars. The restaurant has a beautiful Japanese-style exterior with plenty of greenery, creating a pleasant atmosphere.
Upon entering through the sliding door, I found the noodle-making room directly in front, complete with a stone mill.
After a 40-minute wait, I was seated in a tatami room.
Looking at the menu, I saw that for the zaru soba, I could choose between regular soba and inaka soba, with a 30 JPY extra charge for the inaka option. Other options include duck zaru and grated daikon.
I was pleased to see a selection of sake and various appetizers available to enjoy before the meal. There were about four types of sake listed under "Today's Sake" to choose from.
■ Today's Order
Inaka Tempura Zaru: JPY 1,700 + 30
Grated Daikon: JPY 1,010
Duck Zaru: Domestic Duck: JPY 1,600
Dried Herring: Homemade: JPY 850
Pickled Wasabi Stems: JPY 400
Sake: Kurosawa Junmai: JPY 650
First, I was served grilled miso that comes with the sake. It was presented on a small round tray with a pouring vessel, a small cup, and a cute little ladle of grilled miso.
The pickled wasabi stems were delicious, topped with bonito flakes. The moderate spiciness and texture were fantastic, making it a great pairing with the sake.
Next, the dried herring was delightful. The herring, which had been simmered, was served with sansho pepper and kombu. This was truly an exquisite dish.
Then came the inaka tempura zaru. The aroma of the soba was strong and inviting. The well-made soba was impressive, and it was incredibly delicious when chewed. The dipping sauce was slightly bitter, typical of the Kanto style, and since it was quite concentrated, the portion was small.
As a "dobon" (soba-dipping) enthusiast, I found the amount insufficient.
The tempura included a variety of ingredients: shrimp, edamame, eggplant, corn, zucchini, bell pepper, and green beans. Unfortunately, the frying was not as crisp as I had hoped. I enjoyed it dipped in the tempura sauce.
My companion's duck zaru had a sophisticated flavor with a hint of ginger. It was not sweet at all. The domestic duck was accompanied by duck meatballs and plenty of green onions. The thin soba paired well with this dish.
Finally, I finished with soba-yu (the hot water used to cook the soba). I prefer it thick, but it was a pity there were no wet towels provided.
On my way out, I noticed a sign on the wall indicating that this place is part of the Daruma family.
It was quite a nice restaurant!
It was a great meal.