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Why Oden and Wine? It all started with a fascination for aged wines. Those who love old wines may know that you can experience a rich umami flavor. It is known that the total amount of amino acids increases due to long bottle aging, and as the fruity and tannin characteristics derived from grapes that were felt in youth settle down with aging, the amino acids increase, leading to umami and a broth-like sensation. Our duck broth oden was created as a dish that does not compromise the taste of vintage wines. While it is common for regular oden to use bonito and kelp, we focused on duck meat and based it on consomme soup, considering the compatibility with wine. Additionally, due to the rising health consciousness, there is a growing trend of producers creating more natural wines with minimal use of pesticides and preservatives. I believe such wines tend to have umami that can be felt from an early stage. It is delightful that the selection of wines has increased, allowing for a more enjoyable experience of oden and wine than when we first opened. I apologize for the lengthy explanation, but please do challenge yourself to the world of oden and wine at least once. We look forward to your visit. Sincerely, the owner.