Oden Suzu

Shredded myoga briefly dipped in oden broth. You can enjoy the refreshing flavor of myoga.

Please choose your favorite skewer: chicken thigh, bonjiri, or tsukune.

We will serve a selection of 5 to 6 types of our popular standard oden, including classic daikon, chikuwa, and konnyaku.

A selection of about 10 types including classic daikon, chikuwa, and konnyaku, featuring our best-selling traditional oden along with some unique variations.

Daikon radish topped with plenty of green onions and oboro kombu, infused with flavor. Enjoy with yuzu pepper or Japanese mustard to your liking.

Our restaurant's oden egg can be chosen as soft (half-cooked) or hard-boiled.

We made a whole fruit tomato into oden. It is one of the popular oden dishes with many secret fans.

Deep-fried eggplant in oden.

Fragrant aosa seaweed from Mie Prefecture served in oden. You can enjoy it as a soup, making it a recommended choice for the final course.

Two types of nama fu: awa fu and yomogi fu, served in oden. A chewy texture with a refined flavor.

Wrapped yuba, a thin film that forms when heating soy milk, served in oden. A moist texture with a refined flavor.

Orders start from one skewer.

Shredded burdock root mixed into a paste and deep-fried, the flavor of burdock spreads in your mouth, known as 'satsuma-age'.

A type of satsuma-age made by mixing ground chirimenjako (tiny dried sardines), shaping it, and deep-frying it in oil.

A mixture of fish paste and shrimp formed into dumplings, then simmered with broth. The beautiful pink color of the shrimp makes it visually appealing, and it is a delicious ingredient for oden.

Handmade dumplings steamed with fish paste mixed with red ginger. The red color of the red ginger is beautiful. The aroma of red ginger spreads in your mouth.

Made with ground sardines and green onions, formed into dumplings and simmered in broth.

Sea bream, tuna, octopus, striped jack, flounder (contents may vary by season)

Our potato salad is served in a style wrapped in nori.

Our macaroni salad includes cucumbers, carrots, onions, and corned beef, which is the specialty of Oden Suzuryu.

Fresh raw vegetable salad.

We deep-fried the daikon radish soaked in rich broth! It's juicy on the inside and crispy on the outside! An indescribable texture~ If you come to Suzu, this is a must-try!

Stir-fried konjac in sesame oil, seasoned in a kinpira style with soy sauce and sugar. Finished with chili for a spicy kick.

A cutlet made from thinly sliced red ham, fried. A nostalgic taste.

Please enjoy fresh cucumbers dipped in Kanazawaji miso.

Grilled thin fried tofu from Kyoto brushed with a small amount of soy sauce. Please enjoy it topped with grated ginger and green onions.

Tempura of chikuwa with plenty of aonori seaweed

The picture shows salt, for two servings.

An assortment of grilled seasonal vegetables. Please enjoy with olive oil or salt to your preference.

Oden's processed foods are also grilled on skewers! Burdock tempura, sweet potato fritters, and small fish tempura (each 280 yen). Please choose your favorite hanpen. Enjoy with ginger soy sauce.

Uses mozuku from Sai Village in the Tsugaru Strait. The firm texture is delicious.

Egg rice cooked in oden broth. What makes it different is the soft egg from the oden. The garnishes of green onion, seaweed, and shibazuke (pickled cucumber with red shiso) add a nice accent.

Chazuke with plenty of Aosa seaweed from Mie Prefecture in Oden broth

Please choose your favorite filling from four types: plum, salmon, kelp, and bonito flakes.

A gentle flavored ramen with egg in oden broth.

Please ask the staff