A izakaya where local drinkers gather to enjoy oden and the best dishes of the day. The restaurant's oden is well-reputed, with a choice of two kinds: white oden made with chicken broth and black oden made with hatcho miso, both of which take a lot of effort to prepare. The junmai sake of the same name, "Tanagokoro," is refreshing and easy to drink, making it perfect as an in-between-dinner drink.

This oden restaurant is run by Uneno, a long-established dashi shop. Oden is prepared by simmering in a sweet broth, then pouring the clear, delicate broth into the bowl after serving. The depth of flavor created by the chef, who has a background in Italian cuisine, is also a must-try.

A dining room in a triangular space of only 5 tsubo (3.5 square meters) that you will find in the Kitano Shopping Arcade. All oden and tempura dishes go well with sake. In addition to the standard dishes, there are also a variety of arrangements on standby, such as oden with daikon radish cooked in a light broth of dried bonito flakes and kelp and topped with porcini mushroom sauce.

Oden is an at-home small restaurant marked by a lantern with the word "ODEN" written on it. It is a rare place where you can enjoy oden and other dishes carefully prepared one by one at a reasonable price. Oden is served year-round, and the broth made from Rishiri kelp and premium bonito is superb.

This is a meat miso oden izakaya with a sister restaurant, a popular yakitori restaurant. The oden is slowly simmered in a bonito and kelp broth, and when topped with a special meat miso made from minced chicken, it becomes even tighter and richer, making it an excellent partner for Japanese sake.