Oden Dokoro Ozuya

A salad perfect for the upcoming season. Enjoy our popular Aji pork shabu meat with a special sesame dressing!

What if the broth from the oden shop became curry...? We turned that fantasy into reality!

The popular Hinata Ajitama pork shabu lettuce is served in a hot pot! It comes with ramen to finish. The pork is raised on a special feed mixed with shochu lees from Kuroki Honten, known for producing shochu like Hyakunen no Kodoku and Nakano. As a result, the enzymes clean the intestines, eliminating any unpleasant odor, resulting in special pork. At Ozuya, we use the belly meat of Ajitama pork. This belly meat is also special. It has a thin skin about 5mm thick on top of the fat, and although the meat is sliced thinly, it has a texture similar to pig ear. It pairs perfectly with our homemade sweet ponzu sauce. Take a generous amount of lettuce with your chopsticks, dip it in ponzu with the meat, and enjoy it all at once. Happiness spreads in your mouth.

When it comes to oden, daikon is essential. The oden at Ozuya is delicious in three ways at once. First, please enjoy the daikon that has soaked up plenty of natural broth as it is. The umami of the broth and daikon spreads throughout your mouth. Next, feel free to add your preferred amount of tororo kombu and green onions. Finally, place a small amount of yuzu pepper on the daikon and enjoy. The spicy kick and aroma of yuzu will reveal a different aspect of the daikon's umami.

Oden with egg. When it comes to oden, it's all about daikon and egg. Topped with soft-boiled eggs that are not overcooked, along with salmon roe and green onions. When you take a bite, the flavor of the broth and egg spreads gently, and the texture of the salmon roe provides a firm accent. Dipping the yolk in the broth makes it twice as delicious.

Shirataki oden. A delicious and low-calorie healthy ingredient often featured in diet menus. It contains a dietary fiber called glucomannan, which is known to have significant effects on beauty and health.

Tofu oden. We ensure that the oden broth does not overpower the flavor of the tofu. Enjoy the original taste of the tofu with a hint of the oden broth.

Oden with hanpen. A healthy food that is full of dashi. Enjoy the fluffy texture and the overflowing oden dashi.

Kuruma Fu Oden. Popular as a diet food. It is very filling while being low in calories, making it a very healthy food. Named 'Kuruma Fu' because it looks like a wheel. Enjoy it with Ozuya's Oden broth.

Oden with potatoes. Moist and textured potatoes. A nutritious vegetable rich in Vitamin B1, Vitamin C, potassium, and dietary fiber. Above all, it provides a sense of fullness and is satisfying. Additionally, it has about half the calories of rice. There seems to be a method called the potato diet. At the end of the meal, one tends to order rice dishes, but oden with potatoes is also recommended.

Thick fried tofu in oden. This thick fried tofu is sourced from a tofu shop near our restaurant. It was discovered by chance while strolling around the area, a shop that makes authentic tofu. If you're curious about which tofu shop it is, please ask the manager. I will discreetly let you know.

Konjac oden. A delicious and low-calorie healthy ingredient that often appears in diet menus. It contains a dietary fiber called glucomannan, which is known to have significant effects on beauty and health.

Oden with mochi kinchaku. Mochi is enclosed in deep-fried tofu, slowly simmered in natural broth to absorb the flavor. When you take a bite, the mochi is soft and gooey. At the same time, the broth from the deep-fried tofu spreads throughout your mouth. Just like daikon, you can truly appreciate the umami of the broth, which is why it may always rank high among favorite oden ingredients.

Chikuwa in oden. Chikuwa is an excellent ingredient that plays a wide range of roles from the main dish to a side dish. I simply dipped it in oden broth.

Burdock tempura in oden. The burdock has a firm texture. When you bite into it, the aroma of burdock spreads. The broth does not use soy sauce. Therefore, when you add mustard, the impact becomes too strong. If you want an accent, please add yuzu pepper.

Ginger tempura oden. A familiar ingredient for people from Kansai. Perfect for when you want something different.

Ganmodoki is a dish made by mashing tofu and mixing it with ingredients like carrots, lotus root, and burdock, then deep-frying it. When you eat it, the flavor of the oden broth spreads throughout your mouth.

Shumai in oden. Typically, shumai is eaten with soy sauce or ponzu, but here it is served in oden broth. To add color, a little green onion is used instead of green peas. First, try it with just the natural broth. Then, feel free to add some mustard.

Tsukune in oden. Tsukune is a classic dish for skewers and hot pot. Depending on the preparation method, you can make tsukune with a firm texture or soft tsukune, but Ozuya's tsukune is fluffy. Eating it with sweet white leeks enhances the flavor of the tsukune. Enjoy Ozuya's tsukune, which adds a spicy kick with a gentle taste of natural broth and the softness of the tsukune.

Oden with shiitake mushrooms. While it is usually cooked thoroughly at yakitori restaurants, we serve it floating in oden without grilling.

Oden with enoki bacon. Enoki mushrooms can be served year-round as a main or side dish. They have a unique crunchy texture. While they may seem low in nutrients, they actually contain a wealth of vitamins including B1, B2, B3, and D. They are also rich in dietary fiber, which helps improve gut health, potentially preventing constipation and promoting beautiful skin. Additionally, they are high in potassium, which helps prevent swelling, making them quite popular among women.

Oden with watercress and bacon. Watercress has a firm texture and a mild flavor without any bitterness. It is a vitamin C-rich vegetable that is versatile in many dishes such as salads and hot pots. It is also said to be good for beauty, and there are many recipes that use watercress.

Udon oden. There are various types of udon. Depending on the region, udon can look completely different. In Kanto, there is a tendency to use dark soy sauce, so the broth is dark, while in Kansai, it is light with kombu broth and golden in color. Shikoku's udon is bukkake. They look completely different. The toppings are also diverse. When it comes to udon, there is the sweet and savory deep-fried tofu called kitsune udon. Other toppings include kakiage, shrimp, squid, sweet potato tempura, sweet and savory meat, mountain vegetables, eggs, chicken, kamaboko, and more. The udon at Ozuya is simply made with oden broth, tororo kombu, and green onions. The portion is small, so enjoy it as a refreshing finish.

Cabbage roll in oden. Everyone loves cabbage rolls. Each one is handmade in the shop.

Cut into small dice, it's enjoyable to sip with sake. If you have beer, it's also fun to take big bites. Served with a spicy kick from shichimi.

Oden with octopus. A cute shape and delicious.

The shabu-shabu meat at Ozuya is Hinata Aji Pork. It is raised on a special feed mixed with the lees of shochu produced by Kuroki Honten (makers of Hyakunen no Kodoku and Nakano). As a result, the power of enzymes cleanses the intestines, eliminating any unpleasant odor, resulting in special pork. At Ozuya, we use the belly meat of Aji Pork. This belly meat is also special. It has a thin layer of skin about 5mm thick on top of the fat, and although the meat is sliced thinly, it has a texture similar to that of pig ear. It pairs perfectly with our homemade sweet ponzu sauce. Take a generous amount of lettuce with your chopsticks, dip it in the ponzu along with the meat, and enjoy it all at once in your mouth. Only happiness spreads in your mouth.

When you're unsure of your order. When you want to seek encounters.

The finale. This is rice topped with oden dashi from Ozuya, a dashi-infused version of ochazuke.

A simple dish that allows you to enjoy its deliciousness. Perfect for the end of your meal.

A popular dish featuring plenty of beef tendon oden served over white rice. Great to eat as a finale or before drinking.