Outstanding oden (Japanese hot pot dish) to enjoy in Tokyo! 10 great spots by area to stop by between sightseeing

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Heichan, located a 3-minute walk from Mitsukoshimae Station with easy access from major stations such as Tokyo Station, is an oden (Japanese one-pot dish) restaurant where you can enjoy food with a mix of Japanese and French touches.

Inside, they offer counter seats where you can enjoy watching the cooking and Semi-private room seating. The atmosphere is calm and suited to adults.

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You can fully enjoy oden (Japanese hot pot with assorted ingredients) made with seasonal ingredients in a course meal. The dashi broth is said to have a gentle flavor with the rich taste of bonito flakes. There were also comments praising the fish paste items as excellent, including the "tsumire (fish ball)" made by crushing minced fish.

The Japanese sake and shochu sourced from all over Japan are also said to pair perfectly with the food.

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They also offer many creative dishes that use oden (Japanese hot pot) broth and combine it with a range of other preparations.

The photo shows the “Oden Harumaki.” The oden broth is sealed tightly inside the wrapper, giving it a deep, rich taste.

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"Private room Izakaya Maboroshi Akasaka Mitsuke Ten" is an izakaya where you can enjoy All you can eat oden (Japanese hot pot with various ingredients). It is a 2-minute walk from Akasaka-mitsuke Station in Minato City, in an area lined with office buildings.

It has Private rooms with doors, so you can have your own private space. Under the softly glowing lights, you can spend time here at a relaxed pace.

The popular add-on for an extra charge is the "Oden All you can eat." You can eat as much as you like of seven kinds of oden, including daikon radish and konnyaku (yam cake).

The broth has a gentle, comforting taste, and the flavor of the ingredients has soaked in nicely. It pairs perfectly with alcohol, and people say it goes down very easily.

They also offer a wide selection of izakaya dishes that go great with drinks. This is aburi shime saba (seared vinegared mackerel). The skin is nicely seared until fragrant, and you can enjoy the fresh taste from the vinegar cure.

They have many dishes that make you want to sample a little at a time, including sashimi (raw sliced fish), stir fries, and fried dishes, and they are all said to be good.

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Nihonbashi Otako Honten is an oden restaurant founded in 1923 that has been loved for many years. You can enjoy authentic Tokyo oden, made with broth from bonito flakes and kombu kelp, then simmered in a sweet and savory sauce with dark soy sauce and other seasonings.

The interior has a good old-fashioned feel, with table seating and counter seating available. They also offer a full lineup of drinks.

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The key to “Tokyo oden (Tokyo-style oden)” is its secret dashi broth, matured over many years by being continuously replenished. It has a rich taste, and the flavors are said to soak into the ingredients so deeply that they even change color.

You can also enjoy menu items unique to Tokyo oden, such as shinoda-maki (fried tofu wrapped around vegetables and fish paste).

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The signature "to-meshi (rice topped with simmered tofu)" is said to be a dish they want you to have at the end of the meal. It is a bold dish of chahan (soy sauce rice) cooked with only soy sauce, topped with tofu soaked in oden broth.

There were also reviews saying the sweet and savory tofu goes perfectly with the rice and tastes great. The set meals served at lunch are popular too.

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Ore no Kappo Oden Ginza, about a 4-minute walk from Ginza Station, is a popular restaurant known for its oden (Japanese hot pot with ingredients simmered in broth) made with carefully crafted dashi broth and menu items using seasonal ingredients.

The interior has a Japanese feel, with counter and table seating. The space is calm, so you can relax and take your time.

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Oden (Japanese hot pot dish) is the signature dish at this restaurant. The dashi broth is made from a house blend of five ingredients, including saba-bushi (dried mackerel flakes) and yaki-ago (grilled flying fish).

The "tokusei tsukune (special chicken meatball)" is made by mixing ground meat, thigh meat, and cartilage in a well-balanced ratio. Its nice accent comes from the spices.

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Along with the standard ingredients, they also offer a wide range of unusual menu items made with seafood and vegetables. The photo shows oden made with kogen retasu (highland lettuce). It is said to be a dish that highlights the crisp texture and the quality of the ingredient.

To finish the meal, ramen made with oden broth is popular.

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Kansaini Osamu is an oden specialty restaurant about a 2-minute walk from Nakameguro Station, and it is by reservation only. Here in Tokyo, you can enjoy Kansai-fu oden (Kansai-style oden) made by an owner who has devoted himself entirely to oden.

Inside, the space feels like a blend of Japanese and Western style. The table seating, lined with antique chairs, looks stylish.

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The oden (Japanese hot pot with assorted ingredients) comes in a rich lineup of 50 varieties. The broth is salt-based and blended with ingredients such as whale skin called “koro.” It is said to have a flavor that is not too light, with a nice depth and richness.

As for drinks, they have hard-to-find options including well-known sake from Mie Prefecture and premium Japanese sake.

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They also offer a wide range of unusual signature items, such as the famous "marugoto tomato no oden (whole tomato oden)" and "Camembert cheese." These dishes make a strong visual impression, and some are items you will not find anywhere else.

"Teppan-yaki risotto" is a popular dish To finish, and many people say it is outstanding thanks to the rich flavor of cheese and dashi broth.

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Edomae Sushi Nodoguro Dashi Oden Sui Hanare Ebisu Ten is a popular spot where you can enjoy oden and authentic Edomae-zushi (Edo-style sushi). They are particular about using nodoguro (blackthroat seaperch) for the oden broth.

In addition to table seating where you can relax and dine comfortably, there is also counter seating. On the mezzanine level, there is also a separate zashiki (tatami seating) area. It is a space where you can stretch out your legs and unwind.

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Oden made with broth from nodoguro (blackthroat seaperch), a fish known as a luxury catch. The flavors soak well into the oden ingredients, and the aroma is rich too.

There are many unusual items as well, and some say they keep wanting to order more. Many people ordered the simmered Beef Tongue, cooked until very tender.

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Seasonal fish dishes shipped directly from Kitani Suisan in Tsukiji, Tokyo are also popular. With outstanding freshness, the sashimi and sushi made with hon-maguro (bluefin tuna) are said to taste especially good.

There are more than 10 kinds of Special local sake, including rare Japanese sake. They are said to pair well with oden (Japanese stew) and seafood dishes.

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Located a 5-minute walk from Nakameguro Station, Hakata Oden Jinenjo Chikappado is a place where you can enjoy oden and à la carte dishes in small portions plated for one person. They also offer a wide selection of drinks, including Japanese sake, shochu, and wine.

There are plenty of seats. It also has fully private rooms, making it a great choice for private occasions.

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They serve oden made with ago-dashi (flying fish stock), known as “ago” in the Kyushu region. You can enjoy a variety of toppings one plate at a time.

Another plus is that the ingredients change with the seasons. Over the course of a year, there are said to be more than 100 different variations.

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The specialty is “jinenjo (Japanese wild yam), freshly grated and served silky raw.” It is a rare yam native to Japan that grows wild in the mountains and fields. They prepare it fresh only after an order comes in.

Some say its mochi-like sticky texture gives it a one-of-a-kind taste. You can enjoy it with a bit of rock salt.

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Kashiwa Yoyogi Ten is an izakaya where you can enjoy oden (Japanese hot pot dishes) and tempura with Japanese sake. It is located a 3-minute walk from Yoyogi Station.

The interior has a casual design, creating an easygoing atmosphere that makes it easy to drop in. There are 50 seats in total, with table seating and Semi-private rooms. It is said to work well for any occasion.

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You can enjoy oden (Japanese simmered dish) made with Kansai-style dashi broth. Oden in Kansai is known for its light seasoning, usually finished with usukuchi shoyu (light soy sauce) and mirin. At this restaurant, they say it has a clean finish that you can enjoy all year round.

The selection of ingredients is full of character, and each one is well infused with the good flavor of the dashi.

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Many reviews say the "Kashiwa Tempura set meal" served at lunch is excellent. It uses breast meat from Mio-dori (Mio chicken), raised in rich natural surroundings such as the area around Mount Fuji and the Southern Alps.

The lightly crisp batter is said to be tasty, with a light flavor that also feels healthy.

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The "Beef Tongue daikon radish" is a popular menu item that many people also ordered in the reviews. Reviewers said the daikon radish was full of grilled ago dashi (flying fish broth), and that the umami really bursts out.

It comes topped with thick cut Beef Tongue, and the melt-in-your-mouth texture is said to be amazing.

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This is "croissant oden." Many people said they were surprised by the combination of bread and oden (Japanese one pot dish), but once they tried it, they found the flavor addictive.

Butter is placed on top of the croissant, and when it mixes with the dashi broth, it creates a shockingly good taste that spreads across your mouth.

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Located just a 3-minute walk from Okachimachi Station, Izu no Aji Soudara is a conveniently located restaurant where you can enjoy Shizuoka oden, known for its jet-black soy sauce-based broth. You can also enjoy it along with local dishes and local sake.

The interior is a space with the warmth of wood. The tables are Homemade, apparently.

Photograph:アル中ガブ飲み母

Shizuoka oden (Shizuoka-style oden) uses tamari shoyu (rich tamari soy sauce). Its jet-black appearance makes quite an impact.

The recommended item is the beef tendon. It is said to have a texture with both a slight crunch and tenderness. Some say the slightly sweet broth soaks in well and tastes great.

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Kuro hanpen (fish cake made by grinding blue-backed fish with the bones and skin) is a processed fish paste product. It is a specialty of Shizuoka Prefecture and is also a standard ingredient in oden (Japanese hot pot).

In Shizuoka, a traditional way to eat oden is by sprinkling it with gyofun (fish powder). It boosts the aroma and umami, making it even tastier.