Kuroge Wagyu Schwanz Oden Ushio Kitashinchi Bettei Tomiji

Cooked for 72 hours until it can be easily shredded with chopsticks

Carefully locked in flavor for 60 hours

Prepared over a total time of 4 days, full of broth to the core

Using silken tofu for a smooth texture

Marinated in a secret broth and finished to a creamy texture

Slowly simmered until tender and falls apart

Sourced from authentic Satsuma, prepared quickly to preserve flavor

Thin fried tofu soaked in broth with gooey mochi

Carefully grilled cotton tofu simmered to prevent it from breaking

Soaked in broth one by one

A specialty from Shiga, dyed with iron and excellent for health.

Incorporating ten types of vegetables to enhance sweetness and texture

Added upon order to enhance the flavor

A strong-flavored black pork combined with sweet onions

The sweetness of tempura combined with the texture and aroma of burdock

Fresh recommendations of the day sourced from the morning market

Be careful of the overflowing meat juice, of course the outside is crispy

Perfectly retains a crispy texture

Two types selected from Kyoto, each with its own flavor

Carefully cooked to achieve a fluffy texture

Cooked with exquisite heat control to retain texture and unique bitterness

Fluffy texture made with Saga's Mitsuse chicken

The chewy texture is a staple of Tokyo oden

Yamato in noodle form swimming in broth, emphasizing the smooth texture

This texture is achieved by cooking slowly at low temperatures.

Fried crispy on the outside and juicy on the inside

Sometimes it's available, but sometimes it's not?