Denroku

By parboiling and cooling it the day before, it becomes 'shimi shimi daikon' which is brown all the way through.

Please enjoy with ginger miso to your liking

You can enjoy a different texture from konjac in the form of thin noodles.

This is the representative 'Botan Grilled Chikuwa' of Aomori, preserved by a long-established shop founded in the 7th year of the Taisho era using traditional methods.

A food made by kneading together wheat flour, water, and salt, then steaming and boiling it. It is a staple ingredient loved in the Kanto region.

This is cotton tofu from a long-established tofu shop that has been in business for 70 years.

A type of ingredient characterized by a texture similar to marshmallows, symbolizing Kanto-style oden.

By simmering for a long time in dashi, the egg white becomes brown, and the flavor of the dashi permeates even the yolk.

Homemade roll cabbage that is full of Japanese-style broth and packed with volume.

The appeal lies in the contrast of the texture, where the deep-fried tofu absorbs plenty of broth, and the mochi inside melts smoothly.

The main ingredient with the greatest appeal is the melt-in-your-mouth texture achieved by simmering Wagyu beef tendon for a long time.

It is characterized by a moderate crunchiness and elasticity, along with a rich sweetness and the aroma of the sea that expands with each bite.

By simmering, it becomes surprisingly tender, and the rich umami that bursts out with each bite is the charm of this 'premium ingredient.'

Aomori specialty 'Ogon Ten' is a thin and large square-shaped fish cake. It is a beloved local dish centered around Aomori City, served with plenty of sweet miso sauce and grated ginger.

The biggest feature is the melt-in-your-mouth texture that is unique to the batter rich in eggs, which is not found in regular oden ingredients.

Spring chrysanthemum salad, small bowl salad, lightly pickled celery, fried eggplant, fried Ooyama chicken, hotaru ika marinated in soy sauce, shallots, Unzen ham, Akashi-style grilled octopus balls, vinegar burdock, shredded nagaimo, grilled squid

・Oden broth egg rice porridge ・Oden broth soup with harusame