Oden (Japanese hot pot stew) in the Fukuoka area! 10 popular spots by station that will warm your stomach and your heart

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Chinpunkanpun Daimyo Ten is an izakaya centered on yakitori (grilled chicken skewers) and oden (Japanese stew), a 5-minute walk from Akasaka Station on the Fukuoka City Subway Airport Line.

Inside, there are L-shaped counter seats and table seating, creating a relaxed atmosphere. From any seat, you can watch the cooking.

Photograph:ニシボタイ

A popular menu item at this restaurant is tori-dashi oden (oden simmered in chicken broth). They use a broth that is slowly simmered over a long time, which creates a rich flavor.

Along with the standard ingredients, they also offer items like "negi-bukuro" filled with ginger and green onion inside fried tofu, and "jaga-butter".

Photograph:ニシボタイ

The "Oden Dashi de Chicken Keema Tamago Nokke" in the photo is an original keema curry that makes the most of the savory flavor of oden dashi (Japanese hotpot broth).

The gentle taste of the dashi and the aroma of the spices are said to blend well together, giving it a mellow finish.

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Oden to Nihonshu Oroshi is an izakaya located a 7-minute walk from Akasaka Station on the Fukuoka City Subway Airport Line, where you can enjoy seasonal oden with Japanese sake in hand.

The Sunken kotatsu seating in the tatami room can accommodate up to 14 people. There are also four-person table seats and counter seats, making it easy to stop by casually.

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At this restaurant, you can enjoy piping hot oden (Japanese one pot dish) made with ago-dashi (flying fish stock). They offer more than 10 varieties even on the standard menu alone.

Another draw is the wide range of oden variations, including the spicy “Jigoku-daki Oden” and the summer-only “Hiyashi Oden.”

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The oden (Japanese hot pot dish) also features daily specials made with seasonal ingredients.

A popular winter-only item, “Oden with Shell-On Kaki (oysters),” is a dish of large oysters simmered in oden broth. It is said to let you fully enjoy the concentrated umami of the oysters.

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Ninjo Sakaba Hatsuyuki Daimyo Ten is an izakaya that serves Kansai-style oden (Japanese hot pot dishes simmered in broth), along with a range of izakaya favorites. They also offer a wide selection of Japanese sake, and one of the highlights is that you can enjoy it with dashi with shochu.

There are counter seats set around the oden pot, as well as table seating.

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They are said to be particular about using seasonal and fresh ingredients for their oden (Japanese hot pot dish).

The menu is full of classic items, including standard favorites like daikon radish and eggs. They also offer "oden skewers," which you can casually eat with one hand.

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The "Kara-age of oden daikon radish" is an original dish made by deep-frying daikon radish that has soaked up oden broth.

People like the light crunch of the coating and its juicy taste. With each bite, the good flavor of the broth fills your mouth.

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Kyo mo Tairyo! Tenjin Daiseikai is a seafood izakaya (Japanese pub) in the heart of the business district, about a 5-minute walk from Tenjin Station on the Fukuoka City Subway Airport Line. Open from daytime, this is a spot where you can enjoy drinks from lunch hours or stop by for a meal.

In addition to table seating, it also has counter seats where you can watch the cooking and Sunken kotatsu seating.

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The recommended dish is oden made with homemade Sea Bream broth.

They use madai (red Sea Bream) raised in the Genkai-nada (Genkai Sea), which gives it an elegant flavor. The rich umami of the broth is said to soak well into every ingredient.

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They also offer plenty of dishes made with exceptionally fresh fish. Staff who know fish inside and out carefully fillet and serve fresh seafood sourced from Nagahama Ichiba (Nagahama Market).

The “sugata sakana assortment” is a dish known for its striking presentation and generous volume, apparently.

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Shimiru Tenjin is an izakaya (Japanese pub) located a 2-minute walk from Tenjin Station on the Fukuoka City Subway Airport Line.

They serve a wide variety of chicken dishes, including tori dashi oden (chicken broth oden). Their sours made with plenty of seasonal fruit are also popular.

Photograph:福岡赤坂のふくちゃん

The chicken broth oden includes standard ingredients such as daikon radish, atsuage (deep-fried tofu), and eggs. Depending on the time of year, they also seem to offer oden that makes the most of seasonal vegetables.

The broth has a gentle taste, and the karashi (Japanese mustard) served on the side is said to sharpen the flavor.

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The chicken skewers stew is a dish enjoyed coated in a special miso sauce.

They make it with a broth extracted over more than 10 hours from chicken bones, chicken drumettes, and vegetables, then add ago-dashi (flying fish stock) and Hakata miso. There are about 10 different cuts available, including kawa (skin), bonjiri (tail), and sasami (chicken tenderloin).

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Izakaya Koganechan is an izakaya located a 5-minute walk from Tenjin Station on the Fukuoka City Subway Airport Line.

If you want to enjoy chatting with the owner while you dine, the counter seats are recommended. The restaurant also has relaxed ozashiki (tatami seating) and table seating.

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The oden (Japanese one-pot stew) gets good reviews for its large pieces and high level of Manzoku. It focuses on classic ingredients, while also offering creative items like gyoza-maki (dumpling roll).

There was also a review saying, "The mellow flavor of the dashi (Japanese soup stock) pairs really well with Japanese sake."

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The most popular item among the snacks is the "doteyaki". They slowly simmer beef tendon packed with umami until it becomes tender.

It is seasoned with a white miso base, and the rich, deep flavor is said to be irresistible.

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"Nichome no Akari" is a casual izakaya pub about a 4-minute walk from Hakata Station on the JR Kagoshima Main Line, with a wide selection of Kyushu shochu (Japanese distilled spirit).

The first floor has counter and table seating, making it perfect for small groups. On the second floor, there is ozashiki (tatami seating) for up to 40 people.

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Popular for its highly original soso-oden (creative oden), this place offers a lineup of menu items made with slightly unusual ingredients.

This is the “Shirataki Enoki Mentaiko.” The light enoki mushrooms pair very well with the rich mentaiko (spicy pollock roe), or so they say.

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They also offer a full lineup of Kyushu ryori (Kyushu cuisine) made with great time and care.

The "Clay Pot-cooked simmered beef motsu (offal)" is a dish slowly simmered over 2 days. The beef offal is said to be tender enough to fall apart, with its rich flavor concentrated.

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0296 is a restaurant about a 10-minute walk from Nishitetsu Hirao Station on the Nishitetsu Tenjin Omuta Line. It mainly serves Japanese food, with carefully crafted Homemade dishes made one plate at a time.

The interior, built around white walls and wood grain, is said to have a calm atmosphere.

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They say you can choose your oden ingredients from options such as beef tendon, nerimono (processed fish paste items), and vegetables.

It is said to have a light finish and a comforting taste that really hits the spot. Depending on the ingredient, it may have delicate knife cuts, showing the care that goes into the preparation.

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The “obanzai-bako (boxed assortment of Kyoto-style side dishes)” is a popular menu item that you can enjoy with both your eyes and your taste buds. It generously uses seasonal ingredients from Kyushu.

With its light seasoning, it lets the natural flavors of the ingredients shine.

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Rokudenashi Yoshizuka Ten is located a 1-minute walk from Yoshizuka Station on the JR Kagoshima Main Line.

The open interior has counter seats and table seats, as well as ozashiki (tatami seating) that can accommodate up to 20 people. It is said to be comfortable whether you visit alone or in a large group.

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The oden features all the classic ingredients, including "daikon radish," "egg," and "beef tendon." One more draw is its unique ingredients such as "takoyaki (octopus balls)."

Each ingredient is cooked to just the right tenderness, and the carefully made house dashi is said to soak in all the way.

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The "rich jukusei tonkotsu (aged pork bone) ramen" is a popular menu item To finish. It uses a light ramen broth as the base, then gets simmered again with pork knuckles and back fat.

It is said to have a punchy savory taste and deep richness that spreads across your palate, with a flavor you'll get hooked on after one bowl.

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O-dashi to Nihonshu no Mise Kanae is a restaurant that serves a range of dishes made with Kyoto-style dashi broth.

About a 5-minute walk from Yakuin Station, the restaurant has a modern design that makes use of exposed concrete walls. The 1st floor has counter seating, and the 2nd floor is equipped with table seating.

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The oden (Japanese one-pot dish) that makes the most of Kyoto-style dashi broth comes recommended. It uses broth made from kombu kelp and bonito, and they simmer it slowly.

The ingredients focus on vegetables, fish, and meat, with a full range of unusual items you do not often get to try.

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They also have plenty of Japanese sake that pairs well with dishes made with dashi (Japanese soup stock). From chilled sake to drinks with a mild, smooth feel, the selection is wide.

The recommended "Dashi-wari with Japanese sake" is made with half Japanese sake and half dashi, and you can enjoy it served hot.