Niku to Sake Hajime

Craftsman's Selection: Assorted Oden of 4 Types. Experience the best flavors of the day. Savor the seasonal ingredients carefully selected by the chef. 'Today, the items that have absorbed the broth the best' -- The chef assesses the pot's finish for the day and carefully selects the best 4 types to serve. Enjoy daikon that has slowly absorbed the golden broth, eggs infused with flavor to the core, and rich fish cakes and seasonal ingredients that enhance the broth's umami while being generously moist themselves. What will be served is a surprise; please enjoy the 'first oden' of this unique encounter to your heart's content. Commitment to broth: Every day, we carefully prepare and nurture the broth, adding to it as needed. Enjoy the deep aftertaste that gently soothes the throat, complementing the robust umami of the meat.

Craftsman's selection of 6 types of oden immersed in a sea of broth, a blissful six-part harmony. Luxuriously chosen at the perfect time to eat by the owner. The golden-hued special broth seeps deep into the ingredients. We have arranged 6 types of our proud oden from 'Meat and Sake Hajime' in the best condition of the day. Of course, the classics like slowly simmered daikon and eggs, as well as fish cakes that add depth to the broth and ingredients that provide a textural accent. The umami released by each ingredient blends with the richness of the continuously nurtured broth, spreading happiness in your mouth with every bite. Enjoy the 'depth of the broth' to your heart's content, whether as a palate cleanser between meat dishes or as a side dish for sake. Commitment to broth. Special broth carefully prepared every day, absorbing the umami of the ingredients as it develops. Please savor the delicate and rich aftertaste, contrasting with the robust flavors of the meat.

Craftsman's selection, the essence of oden broth, reaches its peak here. The 'first oden' all-stars that adorn the dish. Eight ingredients that have absorbed every drop of our special broth. This is a luxurious assortment that encapsulates all the charm of 'Meat and Sake Hajime's' oden. Slowly simmered, the golden broth seeps into the daikon and eggs, while the concentrated umami of the fish cakes and the hidden seasonal stars change with the seasons. The umami from each ingredient overlaps, adding further depth to the continuously evolving broth. Enjoy it alongside meat dishes or savor it with a drink on its own. Indulge in the blissful 'broth time.' Our commitment to broth. Every day, we carefully prepare our special broth, which continues to evolve while absorbing the umami of the ingredients. Enjoy the remarkable contrast between the robust flavors of the meat and the deep richness of the oden.

Juicy and melting! Daikon soaked in golden broth. The king of oden! With careful preparation, we have locked in the umami all the way to the core. Surprising tenderness: It is so soft that chopsticks pass through easily, having been simmered slowly and carefully. Overflowing broth: The moment it enters your mouth, the amber-colored broth spreads throughout your mouth. Thick cuts with a commitment: While being thick and satisfying, this proud dish has flavor that permeates evenly to the center. If you are going to talk about oden, this is a must-try. Please enjoy our most popular item that warms your heart!

Golden yellow all the way through! A melting egg soaked in broth. The absolute ace of oden! This is a proud egg that has been carefully nurtured over time. Amazing soaking: It was simmered slowly at low temperature until the egg white turned amber. Perfect cooking: While maintaining a perfect firmness that does not dissolve in the broth, the flavor reaches the yolk thoroughly. Recommended way to eat: Cut it in half, soak the yolk in a little oden broth, and enjoy! Of course, it's a perfect companion for drinks, and it's a must-have dish loved by everyone from children to adults.

【Excellent flavor absorption! Bouncy and flavorful broth-soaked konjac】 Don't call it plain! It's a great supporting actor that fully absorbs the broth. Amazing absorption: We carefully prepared it by making fine decorative cuts on the surface, allowing the broth to cling to the core. Bouncy texture: The moment you bite into it, you can enjoy the elastic texture and the burst of broth flavor at the same time. Healthy and satisfying: Despite being low in calories, it is a dish that provides a deep taste of broth and a sense of satisfaction. Perfect as a snack with alcohol or as a palate cleanser. Please enjoy this famous supporting actor of oden that will keep your chopsticks moving!

Juicy and overflowing! A steadfast favorite among oden ingredients! This thick fried tofu is satisfying to eat. Overflowing umami: The moment you insert your chopsticks, the proud broth that has soaked through to the core bursts out. Unique texture: The contrast between the crispy outside and the fluffy tofu inside is irresistible. Recommended way to eat: Add a little sharp mustard and enjoy it hot while blowing on it! It's not only a great snack with alcohol but also an essential dish when you want one more item, a proud specialty of our shop.

A comforting piece of burdock roll that is essential in a platter of oden. The coating is filled with plenty of broth: the surrounding fish paste absorbs the soup well, and with every bite, a gentle umami spreads. A pleasant accent: the burdock inside provides just the right crunch amidst the soft ingredients. It may not be flashy, but the texture is never boring. A soothing flavor: a simple dish that you want to place next to your drink, where the richness of the broth and oil blend together. Start by enjoying it with daikon and egg. Please savor the 'soaked feeling' typical of oden along with this texture.

Hanpen that absorbs dashi and melts in your mouth. The star of the oden bowl, it stands out with its pure white color. Surprising fluffiness: The moment you put your chopsticks in, dashi bursts out from the dough that is filled with air. It melts in your mouth: So soft that there's no need to chew. The gentle sweetness of the fish glides down your throat along with the dashi. A rewarding volume: Even though it has a size that covers the bowl, its lightness makes it mysteriously easy to eat. Enjoy it while it's hot, starting with that 'melting bite.'

A flood of dashi! A ganmo filled with ingredients that is soaked through. The moment you bite into it, the umami of the dashi bursts forth, allowing you to enjoy it to the fullest. Juicy and succulent: The dashi soaked into the tofu batter spreads rapidly in your mouth. Various textures: The hidden vegetables and hijiki provide a delightful accent with every bite. Satisfying: A dish that combines the richness of frying with the gentleness of tofu, filling both your stomach and heart. Please experience the substantial 'soaking' that has absorbed dashi to the fullest.

Chikuwa is a basic ingredient in oden. No matter where you bite, the broth bursts out. It captures the umami: the broth flows through the center hole, infusing flavor from both the inside and outside. It has a pleasant elasticity: it becomes just soft enough when simmered, and its unique 'pring' texture is addictive. It offers a simple satisfaction: the gentle sweetness of fish paste blends with the saltiness of the broth, making it a classic that never gets boring. This is the comforting essence of oden that you reach for first.

【Quickly dipped in broth, fragrant shungiku】 Perfect as a finishing touch for oden or as a palate cleanser. A dish filled with adult enjoyment. Crisp and tender: Quickly soaked in broth, finished at the perfect timing to retain an exquisite crunch. Bitterness that becomes addictive: The refreshing aroma and bitterness unique to shungiku enhance the umami of the broth even more. A colorful accent: Amidst the brown ingredients, this vibrant green adds a touch of elegance to the bowl. While enjoying a drink, you will want to savor the aroma little by little. Please enjoy this sophisticated flavor.

Enoki mushrooms, full of flavorful broth, have a crunchy texture. The umami bursts from the tips of the bundled mushrooms. This is a type that allows you to quietly enjoy the taste of the broth. Delicate crunch: The crunchy texture at the base provides a pleasant accent among oden ingredients. Absorbing the broth: The layered tips firmly hold the proud broth, gently spreading in your mouth with each bite. Natural sweetness: The subtle aroma unique to mushrooms blends with the saltiness of the broth, creating a simple yet profound flavor. Enjoy this 'texture' and 'permeating umami' slowly between sips of sake.

【Delicately embracing the broth, the smoothness of shirataki】 From the delicate knots, the proud umami bursts forth. Broth interaction: The broth thoroughly seeps into the gaps of the thin noodles stacked in layers. With each bite, the depth of the broth expands. Pleasant texture: A smooth throat feel and a perfect bounce. Among many soft ingredients, this texture becomes addictive. A permeating sense of unity: Though unadorned, it is an essential ingredient for oden that can become closest to the broth. Enjoy this 'smooth' texture and the seeping umami slowly between sips of sake.

【Aged Mochi Kinchaku that absorbs flavorful broth】 This is our pride, a special dish that takes a little extra effort. Attention to detail: We intentionally flip the thin fried tofu, stuff it with mochi, and fry it again. This extra step enhances the surface's aroma. Overflowing richness of the broth: The re-fried coating eagerly absorbs our special broth. With every bite, the richness of the oil and the umami of the broth spread delightfully. Melting happiness: From the fragrant skin, the hot mochi flows out. Enjoy the rich flavor that blends with the broth. A satisfaction that goes beyond traditional oden, resembling fried dishes.

Aromatic! Deep-Fried Daikon with Parmesan. This is our proud creation of 'original oden ingredients' luxuriously arranged with oden daikon. Crispy on the outside, juicy on the inside: The daikon, thoroughly soaked in broth, is coated with potato starch and quickly deep-fried. The contrast between the fragrant coating and the overflowing broth is irresistible. A luxurious layering of aromas: Finished with a drizzle of truffle oil. Freshly shaved Parmesan cheese melts with the heat, spreading a rich flavor. An adult accent: The sharp kick of black pepper enhances the umami of the broth and cheese.

A luxurious creative oden ingredient with the acidity of tomato and the umami of dashi. The tomato is carefully blanched and thoroughly infused with dashi. The moment you insert your chopsticks, warm dashi and juice blend and overflow. The aroma of truffle oil wafts through the air, and the generous amount of Parmigiano cheese melts beautifully with the heat. A refined dish that combines the 'Japanese' of dashi with the 'Western' of tomato acidity and cheese, making you crave wine or sake.

Melting deliciousness! The Mentaiko Mochi Cheese Pouch is a blissful treat where mentaiko and cheese melt together in our proud 'reverse fried' style. A duet of aroma and richness: The 'toasty richness' created by frying the thin tofu again captures the rich flavors of mentaiko and cheese perfectly. Overflowing trinity of umami: The moment you use your chopsticks, the hot cheese and spicy mentaiko ooze out together with the mochi soaked in dashi. A rich dish that pairs well with drinks: The gentle dashi and the punch of mentaiko cheese blend exquisitely, making it a dish that keeps you reaching for beer, highballs, or sake.

Aromatic! Kujyo Negi Fried Bag. Crunchy Kujyo Negi is enclosed in a fragrant fried shell. Special Reverse Frying: By flipping the thin fried shell and frying it again, it absorbs the broth deeply, resulting in a rich coating. Sweetness of Steamed Negi: The Kujyo Negi, heated thoroughly in the fried shell, enhances its unique sweetness and is surprisingly juicy. Harmony with Broth: With every bite, the refreshing aroma of the negi and the broth soaked into the fried shell blend together, creating a flavorful experience. Enjoy this exquisite balance of 'aroma and texture' slowly between sips of your drink.

【Dissolves in broth, wasabi and bonito flakes grilled okoge】 Soak the fragrant grilled surface in the broth. A delightful small bite to enjoy between sips of sake. The extra step of absorbing the broth: Grill small rice balls until they have a fragrant crust. By pressing them down firmly at the end, the proud broth seeps in easily. Enjoy the melting texture: Serve in a dish and pour the broth over. The crispy texture on the surface absorbs the broth and becomes fluffy and melts, creating an irresistible transformation. The accent of wasabi and bonito flakes: The sharp aroma of the accompanying wasabi and the umami of the dancing bonito flakes enhance the flavor of the broth. A dish to nibble on while drinking sake, alongside the broth.

Enjoy the texture of the Lotus Root Fried Dumpling. This is a type that encapsulates the 'mochi, crunchy' texture of lotus root. The texture created by two types of lotus root: Inside the 'mochi mochi' dough made by combining grated lotus root with sweet rice flour, there are generous cubes of lotus root. Each bite reveals a delightful crunch. Crispy and fragrant fried dumpling: After being shaped into balls, they are deep-fried until crispy. The fragrant coating absorbs the broth, enhancing the chewy texture inside. Refreshing with yuzu and grated daikon: Served with plenty of grated daikon and finished with a sprinkle of yuzu peel. The warmth of the broth is complemented by the refreshing aroma of yuzu, creating an elegant dish. Enjoy the 'change in texture' and 'lingering aroma' slowly between sips of sake.

Aromatic Shungiku with Yuzu Tororo: Crisp Shungiku is enhanced with the richness of Tororo and the fragrance of Yuzu. The vibrant green coated in dashi: The Shungiku is quickly dipped in dashi, maintaining a perfect crunch. The umami of the dashi and the refreshing bitterness unique to Shungiku spread in your mouth. The gentle embrace of Tororo: The generous amount of Tororo poured on top gently connects the Shungiku and dashi. Each slurp adds a creamy richness. Brightened with Yuzu peel: The Yuzu peel sprinkled on top. The refreshing aroma of Yuzu, released by the heat of the dashi, brightens the entire dish.

A fragrant and melt-in-your-mouth grilled eggplant. The aroma of grilling meets the juicy essence of dashi. Capturing the fragrance: Carefully grilled to bring out the aroma before adding to the dashi. With one bite, the unique flavor of grilled eggplant bursts forth along with the dashi. A texture that melts in your mouth: The flesh, fully absorbed with dashi, is surprisingly soft. You can enjoy a gentle, melting sensation as it goes down. A dish that pairs well with alcohol: The sweetness of the ingredients and the umami of the dashi. Simple yet profound flavors enhance the enjoyment of your drink.

The flavor of meat melts away in this broth-soaked shumai. The skin absorbs plenty of broth, and the concentrated meat flavor is delightful. The melting texture of the skin: The skin, gently warmed in the broth, becomes soft and tender, almost like mochi. This 'skin soaked in broth' is the essence of a perfect oden ingredient. The fusion of overflowing meat juice and broth: The rich flavor of the tightly packed meat blends with the broth with every bite, filling your mouth with a deep richness. A satisfying experience: While feeling the gentle warmth of the broth, you can also enjoy the solid satisfaction of the meat, making it a delightful companion for drinks.

Softly melting, Pork Belly Soft Cartilage. A type that combines the depth of the broth and the umami of the meat, carefully simmered. Surprisingly tender cartilage: By taking the time to prepare it properly, the hard cartilage has a 'jiggly' melting texture. It is so tender that it can be cut easily with chopsticks. Richness that dissolves into the broth: The sweetness of the fat and the umami of the meat blend with the oden broth, creating a rich and deep flavor that is unlike any other. Luxurious satisfaction: The satisfaction of biting into meat that is well-soaked in broth. This is a robust yet gentle dish, perfect for a night of slowly enjoying drinks.

A once-in-a-lifetime experience for today only, Daily Special Meat. The 'best' of the moment, served with broth. Carefully selected ingredients: beef tendon, chicken thigh, and sometimes even rare cuts. We choose the best meat sourced that day and prepare it meticulously as oden ingredients. Exquisite harmony of broth and meat: we adjust the preparation according to the ingredients, allowing the umami of the broth to permeate the meat thoroughly, taking our time to cook it perfectly. The joy of each visit: cherish the excitement of wondering, 'What will there be today?' as you pass through the noren. Enjoy the luxurious flavors available only for that day, paired with sake.

【Premium Horse Sashimi (Using Tenderloin)】 Astonishingly tender with a pure umami flavor. A luxury to savor the rare 'tenderloin'. The pinnacle of lean meat, the tenderness of the tenderloin: Achieved because it is a part with less muscle activity, resulting in a silky, moist texture. The exceptional softness gently melts in your mouth with every bite. Rich umami without any off-flavors: With less fat, the pure umami of the meat is conveyed directly. While refreshing, a pleasant sweetness lingers in the aftertaste. A refined dish that pairs well with alcohol: The delicate flavor of the tenderloin pairs wonderfully with crisp cold sake or vibrant shochu. A luxurious accent to enjoy between bites of oden.

Selected Wagyu Aburi Sashimi: A fragrant and melting sweetness. A blissful melt-in-your-mouth experience created by carefully selected cuts. Supreme cuts: We use the best quality Wagyu cuts available at the time, assessing the marbling and richness of the red meat to create the most delicious dish. The rich aroma of fat brought out by 'aburi': By lightly searing the surface, the fat of the meat melts just right, releasing a fragrant aroma. The inside remains rare, locking in the umami. Luxurious melting in your mouth: With every bite, the rich sweetness unique to Wagyu bursts forth. After enjoying the gentle broth of oden, it adds a vibrant touch with its strong yet delicate flavor.

【Selected Wagyu Aburi Yukke】 The fragrant aroma of the grilled meat and the rich egg yolk create an exquisite marriage. The flavor and richness unique to grilling: The surface of the selected cut is quickly grilled over high heat, concentrating the meat's umami. The fragrant aroma enhances the sweetness of the fat unique to Wagyu. Mixing with the creamy egg yolk: Break the rich egg yolk and mix it with a special sauce. The texture of the meat and the creaminess of the egg combine to create a luxurious taste that melts in your mouth. A rich umami that invites you to drink: The substantial and robust flavor pairs well not only with beer but also stands out against red wine and strong, full-bodied sake.

Low Temperature Cooked Beef Liver Sashimi: Surprising melt-in-your-mouth texture. A gem of liver sashimi that captures umami slowly at low temperatures. Exquisite silky texture: By thoroughly managing the temperature and heating it slowly, we achieved an incredibly smooth and creamy mouthfeel without any dryness typical of liver. Overflowing rich sweetness: The richness and sweetness inherent in the liver are drawn out through heating. Enjoy the rich, clean flavor that spreads in your mouth with every bite. Flavor highlighted by salt and sesame oil: Simply seasoned with salt and sesame oil. The fragrant aroma enhances the sweetness of the liver, allowing you to enjoy a blissful pairing that makes it hard to put down your drink.

Low Temperature Cooked Beef Liver with Abundant Green Onions: Overflowing with green onions and melting liver. The contrast in texture is addictive. A new texture of sticky and crunchy: The beef liver, finished to an extreme smoothness through low-temperature cooking, is served with a generous amount of chopped green onions that cover the dish. The rich sweetness of the liver perfectly matches the refreshing taste of the green onions. Enhanced umami with special salt sauce: The nutty aroma of sesame oil and the sharp saltiness cling to the green onions, amplifying the richness of the liver many times over. One bite makes it impossible not to drink alcohol; it is the 'taste of indulgence.' An addictive dish that you can't stop eating: Wrap the green onions with the liver and enjoy them together. The sharp stimulation contrasts with the gentle broth of oden, providing a pleasant accent.

Grilled beef tongue potato salad with the aroma of charcoal and the concentrated flavor of potatoes. This is the ultimate 'subtraction' potato salad, stripped of unnecessary elements. The presence of thick-cut beef tongue grilled to perfection over charcoal: carefully selected cuts with a firm texture, grilled boldly over charcoal. With every bite, the rich flavor of the beef tongue bursts forth, and the fragrant aroma wafts through the nose, overturning the concept of potato salad. The dense flavor of the potatoes: boiled potatoes are carefully dried to remove excess moisture, maximizing the inherent sweetness and fluffiness of the potatoes. The mayonnaise is thoroughly blended in, resulting in a rich and smooth texture. A simple composition that trusts the power of the ingredients: no unnecessary vegetables or additional ingredients are included. The stars are only 'beef tongue' and 'potatoes.' This is a side dish for adults that does not interfere with the taste of alcohol but rather enhances it.

Truffle Scented Mushroom Salad is a sensory delight, a harmonious blend of aromas. This luxurious salad features fresh white mushrooms as the star ingredient. Freshness is key: Fresh white mushrooms are lavishly sliced and enjoyed raw, allowing their juicy texture and the delicate, expansive aroma of the mushrooms to shine. The rich dressing of truffle and balsamic: The finishing touch is a noble truffle oil, complemented by the moderate acidity of balsamic sauce and the deep richness of Parmigiano cheese, which beautifully enhances the robust flavor of the salad kale. Paired with wine or champagne, this dish transforms a toast into something truly special, serving as an elegant prologue while waiting for oden.

The Coriander Abundant Salad features wild kale and coriander, enjoyed with spices and textures. The 'fragrant' meeting of two main stars: a salad base of nutrient-rich and robust-tasting kale, generously topped with coriander. The clash of these two personalities creates a refreshing impact in the mouth. Texture and color accents: Crispy fried onions add a savory richness. Additionally, scattered pink peppercorns provide a spicy kick and a vibrant visual appeal. A refreshing dish that stimulates the five senses: The special dressing ties everything together, offering a refreshing sensation perfect between meat dishes or with drinks. This is a dish I highly recommend for coriander lovers.

【Thick Cut Beef Tongue Root Charcoal Grilled】 The 'Tongue Root' which can only be obtained in small quantities from one cow, is prepared with a bold thick cut and charcoal grilling technique. The exquisite tenderness of the rare cut 'Tongue Root': Selected only from the root part of the beef tongue, which has the most fat and beautiful marbling. Even when cut thick, it is surprisingly tender, and with every bite, the rich sweetness of the high-quality fat bursts forth. The aroma and juiciness nurtured by charcoal: The strong far infrared rays of the charcoal quickly sear the surface, locking in the umami inside. The unique fragrant aroma of charcoal further enhances the flavor of the tongue. Simply and powerfully savor: After enjoying the gentle broth of oden, the robust umami of this meat provides the perfect accent. Enjoy the 'main character' of the meat to the fullest along with the accompanying condiments.

Aged Thick Cut Beef Tongue: A rich flavor refined over time. Enjoy the pinnacle of aging with thick cuts. The depth brought out by aging: By carefully resting selected beef tongue for a certain period, the umami components inherent in the tongue are concentrated. This creates a rich aroma reminiscent of cheese and a depth of flavor that cannot be experienced with regular tongue. A surprising texture that bursts: The meat becomes astonishingly tender due to aging. By cutting it thick, you can fully enjoy the delightful contrast between the crispy exterior and the moist tenderness inside. The 'drops of umami' that overflow with each bite: Each slice, carefully grilled over charcoal, spreads the strong umami unique to aged meat throughout your mouth with every chew. This is truly a dish that can be called 'meat cuisine for enjoying sake.'

Aged Beef Tongue with Green Onion and Salt (served with special Kujo green onion). The depth of aging is complemented by the vibrant aroma of Kujo green onion. A dish that relies solely on the power of the ingredients. Experience the natural sweetness of Kujo green onion: instead of using pre-made green onion salt sauce, we simply mixed fresh Kujo green onion with salt and sesame oil on the spot. The crunchy texture of the green onion and the natural sweetness that spreads with each bite take center stage. Highlighting the 'pure umami' of aged meat: the aged beef tongue, which has been carefully rested to enhance the meat's inherent flavor to its limit. By enjoying it together with the stripped-down green onion, the rich depth of the meat becomes even more pronounced. The aroma of charcoal and salt create a sophisticated accompaniment for adults: the savory scent of charcoal, the fragrance of aging, and the refreshing taste of Kujo green onion. Enjoy the unadulterated deliciousness created by carefully selected ingredients.

Aged Thick Cut Beef Tongue Cutlet with Salted Kelp - No sauce needed. The umami of aged meat is brought to its peak by the salted kelp. A new proposal to layer umami: The rich depth of flavor from the beef tongue, drawn out by aging, is complemented by the mellow saltiness and oceanic umami of the salted kelp. Instead of masking the flavor with seasonings, this enhances the meat's potential for a sophisticated taste experience. Crispy, moist, and with a deep aftertaste: The aroma of the freshly fried coating, the rich fragrance of the aged meat, and the moment the salted kelp melts together. The more you chew, the more complex umami spreads, deepening the aftertaste of the drink. A refined way to enjoy cutlets for adults: The sweetness of the fat is sharply balanced by the salted kelp, leaving an unexpectedly elegant aftertaste. Enjoy each piece carefully as a luxurious main dish in between savoring oden.

【Wagyu Charcoal Grilled Three-Variety Platter】 A superb cut for a once-in-a-lifetime experience. A dish that allows you to savor the 'season' of Wagyu, showcasing the artisan's skill. The selected cuts of the day: There are no fixed cuts. The owner personally selects three cuts that have reached their peak in aging and fat content. This luxurious platter allows you to enjoy the diverse expressions of Wagyu in one dish. Pursuing the 'optimal' for each cut: Delicate cuts that break the fibers, and intentionally thick cuts with robust grilling. Careful attention is paid to the grilling method to maximize the individuality of each cut. The rich aroma created by charcoal: The strong infrared heat traps the umami and envelops it in the scent of charcoal. The outside is fragrant, while the inside is surprisingly juicy. The aroma of the oden broth resonates pleasantly with the strength of the charcoal.

Grilled Selected Beef Tenderloin: Exceptional tenderness and clear meat flavor. A treasure of lean meat finished over charcoal. Unmatched, overwhelming tenderness: Among carefully selected Wagyu, the tenderloin has the most delicate muscle fibers. Even when cut thick, it offers an astonishingly easy bite and a moist, clingy texture to savor. The 'elegant aroma' brought out by charcoal: Because the tenderloin has no excess fat, the charcoal's roasted aroma directly enhances the meat's flavor. It is slowly heated to the core with far infrared rays, trapping the savory juices inside. A heart-melting, elegant aftertaste: Distinct from richer cuts, it has a clear umami without any off-flavors. Even after enjoying the delicate broth of oden, its refined taste does not feel heavy, providing a pleasant sense of satisfaction.

Grilled Selected Beef Loin: Overflowing with meat juices and blissful sweetness. Experience the essence of Wagyu grilled over charcoal. Rich 'Wagyu aroma' and melting fat: The finely marbled fat unique to carefully selected loin melts away with the heat of the charcoal, releasing the sweet fragrance characteristic of Wagyu. Enjoy the juicy umami that bursts with every bite. The magic of charcoal for a light aftertaste: By searing the surface at high temperatures, we reduce the greasiness and add a toasty flavor. We serve it with a perfect grilling that is rich yet encourages you to keep eating. A dish that powerfully enhances your drink: Its rich flavor pairs excellently with crisp cold sake, as well as robust red wine and highballs. We promise overwhelming satisfaction as a 'bold dish' after oden.

【Special Selection Beef Skirt Steak Grilled Over Charcoal】 The more you chew, the more vitality bursts forth. If you want to savor the true 'richness' of meat, skirt steak is the way to go. Enjoy the unique deep flavor and elasticity: it has a moderate fibrous texture, and with every bite, rich meat juices burst forth. Experience the delightful combination of the healthy qualities of lean meat and the deep richness akin to offal, which is the unique charm of skirt steak. Awakened by charcoal, the savory umami: by grilling the surface crisply over high heat from charcoal, the unique flavor of skirt steak is locked in, adding a toasty aroma. Because it has a satisfying chew, you can strongly feel that you are 'eating meat.' A strong companion that makes you want to keep drinking: the 'richness of flavor' of the meat is different from the sweetness of fat. Beer, highballs, and robust local sake. This is a reliable dish that pairs well with any drink.

Black Hormone (Soy Sauce Koji & Garlic) - A rich impact of soy sauce koji and garlic. The ultimate 'black' temptation that bursts over charcoal. The depth of flavor brought out by soy sauce koji: By slowly marinating in a special soy sauce koji, the sweetness of the hormone is enhanced, enveloping it in a rich and profound umami. True to its name 'black', the deep color is a testament to its deliciousness. The aroma of garlic and the magic of charcoal: The strong flavor of garlic combines with the fragrant aroma of charcoal, intensely stimulating the appetite. Crispy on the outside, tender on the inside. The overflowing richness of fat with every bite is irresistible. The ultimate accompaniment to alcohol: The saltiness of soy sauce koji, the sweetness of fat, and the lingering taste of garlic. The moment you wash it down with beer, highballs, or a punchy local sake is truly a blissful moment.

【White Hormone (Salt Sauce & Ginger)】 Refreshing ginger and secret salt. The sweetness of the fat stands out, showcasing the clear deliciousness of 'white'. The 'sharpness' that enhances the sweetness of the fat: Carefully selected hormone is paired with a special salt sauce that brings out the color of the ingredients. By adding plenty of ginger, the rich flavor of the hormone's unique fat is highlighted in a refreshing and distinct way. The light roasted aroma created by charcoal grilling: By grilling quickly over high-temperature charcoal, excess fat is removed, and the surface becomes crispy and fragrant. Each bite releases juicy meat juices, and the aroma of ginger pleasantly rushes through the mouth. A palate cleanser and a companion for drinks: In contrast to the punchy 'black', it offers a refined taste. This sophisticated hormone pairs well with chilled white wine, lemon sour, and even complements the flavors of oden with dashi.

【Red Hormone (Special Miso Sauce)】 The rich aroma of burnt miso and overflowing fat. The pinnacle of 'red' completed by charcoal grilling. A rich depth woven by a secret blended miso: A special sauce made from a blend of several types of miso is used. The heat from the charcoal enhances the miso, giving it a fragrant color and imparting a strong richness and depth to the sweet fat of the hormone. The 'best delicacy' born from charcoal grilling: The moment the miso slightly burns on the grill, its aroma becomes the ultimate seasoning. The outside is crispy while the inside has a melting texture. You can enjoy the synergistic effect of richness and sweetness that spreads with every bite. An absolute presence that makes you unable to stop eating white rice or drinking alcohol: The rich flavor of 'red' not only pairs well with alcohol but also elevates the satisfaction of your meal to its peak. It is also recommended as a strong finishing dish after enjoying oden.

Grilled Duck Breast over Charcoal: The aroma of the skin and rich fat created by the charcoal. The refined flavor of the red meat. The skin is crispy, while the meat is moist: The strong heat of the charcoal quickly sears the duck skin, maximizing the aroma while rendering out excess fat. The inside is perfectly cooked, resulting in a beautiful rosy color and moist texture. The rich sweetness unique to duck: The high-quality fat that distinguishes duck breast from beef and pork. The sweetness deepens as it absorbs the aroma of the charcoal, filling your mouth with a luxurious sense of happiness with every bite. A delicate flavor that resonates with the broth of oden: Duck fat pairs exceptionally well with broth. As a 'second plate' after enjoying oden, it provides a satisfying experience without being too heavy.

Duck tataki with grated daikon and ponzu features a moist and concentrated flavor of duck. Served with plenty of refreshing grated daikon and a zesty ponzu sauce. The rich aftertaste is captured by the 'tataki' method: the surface of the duck is quickly seared over high heat, concentrating the flavors inside. With each bite of the tender meat, the deep richness unique to duck quietly spreads. Overflowing with 'grated daikon': the sweetness of the duck fat is enhanced by a generous serving of fresh grated daikon. The gentle acidity of the ponzu sauce further highlights the duck's flavor, making it cleaner and more distinct. A refreshing dish that is pleasant between sips of sake: it offers a light and refined taste, different from the robust flavor of charcoal-grilled dishes. It harmonizes gently with the broth of oden, inviting the next bite and the next drink, making it a 'great supporting role.'

Unzen Ham Yaki is a treasure of Nagasaki, cut into thick slices. Experience the 'juices' bursting from the charcoal-grilled meat. It features a unique meatiness and elasticity: Unzen Ham is made using carefully selected high-quality pork, with minimal preservatives. It stands apart from typical hams, boasting a robust texture and overflowing umami, reminiscent of steak. The 'forbidden aroma' drawn out by charcoal: The thickly sliced ham is slowly grilled over charcoal. The surface becomes crispy and fragrant, while hot fat melts out from within. Each slice, wrapped in the scent of charcoal, is truly addictive in taste. Simple yet ultimate: No unnecessary embellishments are needed. Enjoy it as is, or with a touch of mustard. After the gentle world of oden broth, the punch of saltiness and fat from this dish becomes the perfect spice.

【Aromatic and Numbing Homemade Meat Miso Tofu】 A carefully crafted dish with a deep richness and the enticing aroma of Sichuan pepper that becomes addictive. Homemade meat miso with a blend of flavors: the sweetness of sweet bean sauce, the spiciness of gochujang, and the depth added by oyster sauce and Shaoxing wine. Each bite spreads a layered umami. The vibrant aroma of Sichuan pepper: the refreshing scent and pleasant numbing sensation of Sichuan pepper enhance the mild flavor of the tofu. A rich dish that calls for alcohol: enjoy the rich meat miso with tofu bit by bit. It pairs perfectly not only with beer but also with highballs and rich Japanese sake.

The refreshing taste of condiments and the acidity of plum are the secret ingredients. A dish that allows you to savor freshness and aroma. The fragrance woven by three types of condiments: generous amounts of green onion, shiso leaves, and ginger. By combining freshly pounded fish with plenty of condiments, the sweetness of the fish is enhanced, and the aroma that wafts through the nose becomes even more vibrant. The secret ingredient that adds depth: the key to the flavor is the 'pickled plum' hidden in the homemade miso. The richness of the miso combined with the subtle acidity of the plum creates a clean and tight aftertaste, inviting the next bite. The perfect accompaniment for drinks: the moist texture is a result of being finished to order. It pairs exceptionally well with sake, as well as shochu.

【Aroma and Texture, Coriander Namul】 The intense aroma of coriander is paired with a special seasoning to create a dish that complements alcohol. Freshness is key: Luxuriously using fresh coriander. The moment it enters your mouth, the unique refreshing aroma resets your palate. An irresistible seasoning: The nuttiness of sesame oil and just the right amount of salt enhance the character of the coriander. With a simple yet deep flavor, it pairs perfectly with drinks. A great supporting role between oden: The stimulating flavor of coriander adds an accent between the gentle taste of the broth. This dish can be enjoyed both as a salad-like experience and as a substantial snack.

A dish that captivates with its numbing sensation, the Spicy Numbing Cucumber features the vibrant aroma of Sichuan peppercorns. The unique soaking effect of the smashed cucumber: by boldly smashing the cucumber, we increase the surface area, allowing the special spicy numbing sauce to soak in deeply. With every bite, the freshness and umami burst forth. A pleasant numbing and spiciness: in addition to the sharp heat of chili peppers, the refreshing aroma and numbing sensation of Sichuan peppercorns enhance the experience. This 'numbing' invites you to take another sip of your drink. Perfect as a starter: ideal while waiting for oden to warm up or as a palate cleanser. The crisp and delightful texture and stimulation further whet your appetite.

Mitsuba, cucumber, and myoga are combined in a fragrant dressing, creating a refreshing and luxurious side dish. The layers of aroma from Japanese herbs: the noble scent of mitsuba and the refreshing fragrance of myoga, complemented by the juiciness of cucumber, instantly fills your mouth with a sense of coolness. The contrast of textures: the crisp crunch of cucumber, the softness of mitsuba, and the accentuating texture of myoga. Each bite releases a burst of fresh aroma. An ideal refreshing dish between servings of oden: after enjoying the umami of the broth and the richness of meat dishes, this dish resets your palate. It pairs very well with delicate-tasting sake.

【Four types of flavored vegetables in vinegar dressing】 Crunchy shredded vegetables are infused with the umami of dashi and bonito flakes. The harmony of four types of vegetables: cabbage, cucumber, shiso leaves, and myoga. By carefully shredding these four vegetables with different textures and aromas, their individual characteristics overlap, creating an exquisite crunch. The mild acidity of vinegar and dashi: The refreshing acidity of vinegar is enhanced with the umami of powdered dashi. It features a deep flavor that is not too sour, allowing you to feel the richness of the dashi. The aroma of bonito flakes, the final touch: A generous sprinkle of bonito flakes at the end captures the umami released from the vegetables. The more you mix with chopsticks, the more the aroma and umami spread throughout your mouth.

【Enjoyed on a ceramic plate, overflowing homemade dashi-maki tamago】 A luxurious 'soup-filled' finish, soaked in a sea of overflowing dashi. Infused with plenty of oden broth: Eggs are combined with oden broth in a perfect blend, carefully grilled by artisans one by one. The moment you insert your chopsticks, golden dashi bursts out from within. 'Oidashi' showcased on a ceramic plate: The freshly grilled dish is transferred to a ceramic plate, and more dashi is added as a finishing touch. By serving it soaked in dashi, the dish remains hot and has a wobbly texture until the very end. The satisfaction of drinking the dashi: The sweetness of the egg and the umami of the dashi come together perfectly, creating a flavor unique to oden shops. Enjoy a blissful moment savoring it with warm dashi in between sips of sake.

The ultimate luxury, Dashi-Maki Tamago topped with grilled eel and tororo. A blissful dish with hot dashi, melting eel, and creamy tororo layered together. Floating in golden dashi, a luxurious collaboration: on top of our proud 'soup-rich' dashi-maki tamago, generously placed are the fluffy grilled eel and pure white tororo. The dashi and ingredients meld together on the hot plate. A complex layering of flavors: the dashi overflowing from the dashi-maki, the rich fat of the eel, and the depth of the tororo gently enveloping them. Each bite reveals a different expression, offering a profound taste experience. A satisfying reward for yourself: a glamorous dish that becomes the star of a night spent slowly enjoying sake. Please savor the harmony of the melting texture along with the warm dashi.

The rich umami of the liver is elegantly enhanced by the aroma of yuzu. Selected squid's umami: Using fresh squid, it is carefully aged to develop a rich depth. The mild flavor of the liver slowly spreads in the mouth. A refreshing aftertaste with the scent of yuzu: The addition of yuzu peel at the end softens the heaviness typical of salted squid, leaving a refreshing aftertaste. It invites the next bite and the next drink, resulting in an 'adult finish.' The best supporting role for alcohol: Perfect with chilled sake, hot sake, or shochu. It is a dish that is essential for enjoying alcohol, to be savored slowly while enjoying the aroma.

Hoya Salted Seafood: The aroma of the shore and concentrated umami. A gem of the sea that brings out the depth of sake. Preserving the rich aroma of the shore: The unique and refreshing scent of hoya, along with its rich umami, is carefully encapsulated. With each bite, a deep flavor reminiscent of the vast ocean scenery emerges. A perfect harmony of sweetness and saltiness: The saltiness, mellowed through aging, combines with the natural sweetness of hoya. Enjoy the creamy texture that slowly melts in your mouth. An exquisite dish that invites sake: It pairs exceptionally well with dry sake and fragrant shochu. It is also perfect as a 'first dish' while waiting for oden or as a 'snack for conversation' later in the evening.

Rich crab miso that melts in your mouth, a blessing from the sea. A delicacy to enjoy the deep richness little by little. A creamy and rich umami: The carefully selected crab miso has a smooth texture and rich depth. With each bite, the unique and rich flavor of crab spreads throughout your mouth. The expression changes with the temperature of the sake: When paired with chilled sake, the aroma is enhanced, and when combined with hot sake, the fat of the miso melts, making it even smoother. Enjoy the gradual changes with your favorite sake. A luxurious treat to savor, a delicacy for adults: Enjoy it slowly while deepening the night, making it an excellent accent after tasting the gentle broth of oden.

【Spicy Cod Roe (using cut pieces from Yamaya)】 The deep and mellow flavor of the renowned restaurant 'Yamaya'. Each individual piece stands out, a blissful accompaniment. The profound taste unique to 'Yamaya': A rich spiciness and umami carefully aged in a masterful sauce. Because it is cut pieces, it easily separates with chopsticks, allowing you to fully enjoy its rich aroma. Distinctive texture and moderate stimulation: After the popping and bursting sensation, a pleasantly spreading spiciness follows. This dish enhances the flavor of alcohol, making it an undeniable choice. A vibrant accent between oden: After enjoying the gentle flavor of the broth, the sharp stimulation of the cod roe serves as a perfect accent. Please savor the rich umami that makes you crave freshly cooked rice.

Grilled Assorted Vegetables: The blessings of the earth concentrated over charcoal. A dish that allows you to savor the seasons, rich in flavor. The magic of charcoal captures the freshest seasonal vegetables at their peak. Thanks to the effects of far infrared rays, the outside is fragrant while the inside retains an astonishingly rich sweetness and moisture of the vegetables. Enjoy the 'deep flavor' of vegetables that can only be experienced through grilling. A duet of 'rock salt' and 'homemade spicy miso': Rock salt: Simply enhances the pure sweetness and aroma of the ingredients. Homemade spicy miso: A special sauce that adds a sharp kick to the richness of miso. Combined with the smokiness of charcoal, it elevates the dish to a 'feast' that pairs well with drinks. A perfect side dish for meat dishes: Juicy vegetables grilled over charcoal between rich wagyu and offal. This assortment resets your palate while enriching your drinking experience, making it a delightful addition for your body.

【Oita Prefecture Yamabiko Shiitake Grilled Over Charcoal】 - Served with Tororo Kombu Ponzu - A collaboration of 'mountain broth' and 'ocean umami'. The finest thick texture that Oita takes pride in. Oita's treasure 'Yamabiko Shiitake': Grown in high-altitude oak forests, characterized by an astonishingly thick and robust texture. Slowly grilled over charcoal, it retains a rich shiitake juice that can be called 'mountain jewels' within the cap. Experience the 'synergistic effect of broth' with Tororo Kombu Ponzu: Generously topped with 'Tororo Kombu' mixed with ponzu instead of soy sauce. The glutamic acid from the kombu and guanylic acid from the shiitake overlap in your mouth, sublimating into ultimate umami. Toastiness and melting aftertaste: The aroma of charcoal, the resilience of shiitake, and the soft texture of tororo kombu. A refined dish unique to our establishment, where we cherish the lingering taste of the broth, allowing the sake to flow slowly.

【Grilled Long Green Onion with Homemade Spicy Miso】 Bold yet delicate. The charcoal fire brings out the 'surprising sweetness' of the long green onion. Steamed and grilled to lock in the 'moisture': First, wrap it in foil and slowly steam it. By not letting the moisture escape and cooking it until it's soft all the way through, we concentrate the rich sweetness like that of fruit. The aroma of charcoal and a final touch: Unwrap the foil at the end and quickly grill it over high heat. The fragrant char adds an accent, creating a vivid contrast with the juicy texture inside. The supreme pairing with homemade spicy miso: After enjoying the sweetness as it is, add the special spicy miso. The richness of the miso and its sharp kick further highlight the sweetness of the onion, elevating it to the perfect accompaniment for drinks.

【Dashi Soaked Jaga Butter Sauce】 A forbidden encounter between the deep umami of oden dashi and rich butter. The ultimate in 'shimi shimi' brought to you by dashi professionals: Potatoes slowly cooked with pride in our oden dashi, allowing the dashi to thoroughly soak in. The moment you insert your chopsticks, the overflowing umami is a luxury unique to oden shops. A special butter sauce that overflows: Generously topped with rich butter sauce on fluffy potatoes infused with dashi. The umami of 'wa' (Japanese) and the richness of 'yo' (Western) perfectly blend in your mouth, creating a unique sense of happiness. Enjoying every last drop, a Japanese delicacy: The sauce where butter has melted into the dashi is truly exquisite. As you break apart the potatoes, savor the deep flavor created by the fusion of dashi and butter until the very end.

【Salted Cod and Butter Potato】 Dashi, butter, and salted cod. A combination of umami that creates the ultimate drinking snack. The umami of the 'foundation' soaked in dashi: Potatoes that have been slowly cooked in our proud oden dashi, thoroughly infused with flavor. It is precisely because of this gentle Japanese foundation that the subsequent toppings stand out even more. The 'forbidden fusion' of rich butter sauce and salted cod: A generous amount of butter sauce poured over hot potatoes. By adding carefully selected salted cod, the creaminess of the butter and the rich aroma of the sea from the salted cod blend together, creating an astonishingly deep richness. A supreme ensemble that calls for alcohol: Break apart the potato with chopsticks, mix in the melting butter and salted cod for a bite. The lingering taste of dashi and the punch of saltiness make it the perfect accompaniment for beer, highballs, and well-chilled sake.

【Extremely Delicious Chicken Wings (Two Flavors)】 The power of meat concentrated through overnight drying. A golden duet that captivates you in one bite. The magic of a little extra effort 'Overnight Drying': The tips of the chicken wings are cut and made into easy-to-eat bite-sized pieces. By carefully drying them for a full day, moisture is removed, and the natural umami of the chicken is concentrated to the limit. The crisp texture of 'crunch' at the moment of frying is thanks to this process. Two contrasting personalities on one plate: 【Sesame Oil and Salt】: The rich aroma of sesame oil and sharp salt. The pure umami of the dried chicken bursts through, offering an unboring deliciousness. 【Garlic Sauce and White Pepper】: Wrapped in the stimulating aroma of garlic, finished with a sharp kick of white pepper. A punchy flavor that calls for drinks. 'Luxurious Finger Food' at the counter: Cut for easy eating with good bone separation. This is the perfect snack that you can't help but reach for while waiting for oden or in between charcoal grilling.

The ultimate tenderness achieved through low-temperature cooking. A supreme cutlet that locks in the flavor of the harami. Experience the 'otherworldly tenderness': The harami, with its unique texture, is deliberately cooked slowly at low temperatures. By finishing it just before the proteins coagulate, we achieve a texture so tender that chopsticks glide right in. The contrast of 'crispy and fluffy': The juicy meat, finished with low-temperature cooking, is lightly coated and then quickly deep-fried at high temperatures. Enjoy the rich meat juices of the harami that spread throughout your mouth right after the fragrant crunch of the coating. The deliciousness of the red meat, accompanied by a luxurious aftertaste: The 'richness of meat flavor' unique to harami is further boosted by the depth of the oil. This is a 'special cutlet from an oden shop' that we want to dedicate to meat lovers, with each piece bringing waves of happiness.

The Extreme Heat Unzen Ham Cutlet is no longer just a piece of meat. Experience the overwhelming heat and meat juices, the ultimate 'Extreme Heat' experience. An overwhelming thickness that surpasses 'Extreme Thickness': A violent thickness that overturns the common sense of regular ham cutlets. We promise the luxury of savoring the original elasticity and density of Unzen ham in every bite. The 'hot' meat juices trapped inside the coating: Thick slices of ham are fried to a crisp, while the inside remains in a 'hot' state. The moment you bite into it, the sweetness and saltiness of the fat burst forth, creating an addictive deliciousness. A destructive force that calls for chilled drinks: This volume and rich flavor pair perfectly with a crisp, cold beer or highball. It resonates powerfully as a 'bold dish' amidst the delicate broth of oden.

Fried Chicken - Secret Marinade Preparation: The rich flavor bursts forth with every bite. The key is the exclusive 'secret sauce'. Slowly marinated in 'secret sauce': To allow the flavor to permeate deep into the fibers of the chicken, it is marinated overnight in a unique blend of 'secret marinade'. The depth of the broth, the sharpness of the soy sauce, and several spices harmonize perfectly, releasing flavor along with the juices with every bite. Crispy on the outside, juicy on the inside: The chicken coated in the secret sauce is fried by skilled artisans to be light on the outside and surprisingly moist on the inside. Enjoy the piping hot 'aged flavor' locked in each piece. A dish that adds 'satisfaction' after oden: After savoring the gentle broth, this dish provides a hearty bite that you crave. It pairs perfectly with chilled beer, and we confidently recommend it to rice lovers as our steadfast classic.

【Chicken Karaage - Covered in Kujo Green Onions】 The overflowing aroma of Kujo green onions and the secret umami flavor. A luxurious experience with a crunchy texture. Drenched in a mountain of 'Kujo Green Onions': Juicy karaage marinated in a secret sauce, hidden beneath a generous amount of fresh Kujo green onions. The unique sweetness and refreshing aroma of the green onions envelop the freshly fried karaage. The perfect harmony of 'secret sauce' and 'green onions': The rich umami flavor of the aged sauce, deeply infused into the chicken, is exquisitely balanced by the juiciness of the Kujo green onions. It feels light without any heaviness, allowing you to enjoy it surprisingly lightly until the last bite. A sensory delight, with sound and aroma: The 'crisp' of the batter and the 'crunch' of the green onions. The pleasure of these two textures overlapping is truly exquisite. A dish that beautifully enhances any drinking occasion, it is both hearty and sophisticated.

【Fries with Parmesan】 A concentrated fluffy texture in a small piece. Wrapped in snow-like Parmesan. The blissful texture created by whole boiling: Carefully boil selected SS size potatoes first. After trapping moisture and sweetness inside the skin, fry them quickly at high temperature. Breaking through the crispy surface, the hot fluffy interior bursts out, achieving the ideal texture. The luxurious aftertaste of Parmesan Reggiano: Generously add Italy's treasure, Parmesan Reggiano, to the freshly fried potatoes. The heat from the potatoes slightly melts the cheese, enhancing the rich aroma and matured saltiness, bringing out the sweetness of the potatoes to its peak. An irresistible side dish that pairs perfectly: Bite-sized and easy to snack on. It goes surprisingly well with beer, highballs, as well as fruity white wines and sake. This dish is hard to resist, often reaching for it between meat dishes or oden.

Butcher's Bite Beef Curry is a rich spoonful where the flavors of Wagyu beef blend together. It serves as a luxurious finale to a night filled with meat. The 'umami block' that only a butcher can create: carefully selected cuts of Wagyu beef are used generously and simmered until they lose their shape. The fat and red meat flavors dissolve into the sauce, and the moment you take a bite, a deep richness spreads throughout your mouth. The blissful volume that allows for 'just one more bite': even after thoroughly enjoying grilled meat and oden, this magical size somehow fits. The moderate spice stimulation pleasantly tightens the lingering taste of alcohol, creating the perfect finale that satisfies both the heart and the stomach. A deep flavor that engraves the memory of meat: behind the aroma of spices, you can feel the essence of the Wagyu, horse meat, and duck enjoyed today, in a profound 'butcher-style' European curry. Truly, it is the ultimate dish dedicated to meat lovers.

Truffle Scented Egg Over Rice: A rich golden drop. Wrapped in the rising aroma of truffles, a supreme finale. Selected rich and carefully chosen eggs: Using eggs that are so elastic they can be picked up with fingers, with a deep richness. The moment they are broken over freshly cooked rice, a vibrant golden color spreads, gently enveloping each grain of rice. The truffle aroma that stirs the senses: The finishing touch is the rich scent of truffles. The moment it touches the heat of the hot rice and egg, the luxurious aroma that wafts through the nose elevates the simple 'egg over rice' to an extraordinary delicacy. The final cup that enhances the lingering taste of meat: A rich yet refined flavor that is perfect for concluding after enjoying the fat of Wagyu beef and the smokiness of charcoal. The blissful sensation that comes with each bite becomes a special experience worthy of concluding tonight's feast.

【Meat Miso Soboro Rice】 Luxuriously featuring the 'homemade meat miso'. A blissful finish where umami, aroma, and richness come together as one. The secret homemade meat miso takes center stage: generously using the homemade meat miso that maximizes the umami of the meat, which is also very popular in meat miso tofu. Slowly cooked, the richness and depth of the matured meat perfectly match the freshly cooked rice. Golden egg yolk and a fragrant accent: when you break the rich egg yolk sitting in the center, it blends smoothly with the saltiness of the meat miso. Additionally, the rich aroma of sesame oil drizzled on top and the popping texture of sesame seeds continue to stimulate your appetite until the very end. Mix boldly, down to the last grain: combine the egg yolk, meat miso, and fragrant condiments all at once. This is a highly satisfying dish, perfect for concluding a night of enjoying meat.

Charcoal-grilled rice balls: The aroma of charcoal, the sound of soy sauce sizzling. A sensory experience, the 'freshly grilled' from the oden shop. The artisan skill of 'crispy on the outside, fluffy on the inside': The strong far-infrared rays of charcoal slowly and deliciously grill the surface. The contrast between the intentionally uneven charred texture that can only be achieved with charcoal and the fluffy rice inside is truly a work of art. The enticing aroma of soy sauce: The soy sauce brushed on just after grilling sizzles over the charcoal, creating fragrant smoke. This aroma seeps into the rice, producing a deep flavor that makes you want to savor every last grain. A nostalgic yet luxurious finish after oden: Somewhat nostalgic, yet authentically made in a way that cannot be replicated at home. While soaking in the aftertaste of the broth, you take a big bite of the piping hot grilled rice ball. This is truly a dish worthy of concluding a night in Japan.

Grilled Rice Ball Dashi Chazuke: The aroma of charcoal seeps into the dashi. A perfect conclusion that relaxes the heart. Grilled rice balls that trap the 'roasted flavor': Rice balls grilled slowly over charcoal until the surface becomes 'crispy'. The scent of burnt soy sauce and the fragrance of charcoal become the main spices of this chazuke. Generous dashi from our special oden: Pour the golden, shining oden dashi generously over the hot grilled rice ball. As the dashi seeps in, the rice ball gradually dissolves, transforming into a deep soup where the umami of the dashi and the roasted flavor of the burnt soy sauce unite. A blissful cup that seeps into the five organs: The warm dashi gently permeates the stomach after enjoying meat dishes and drinks. This is the 'perfect conclusion' that can only be achieved at an oden shop, making you want to drink every last drop.

Udon - Proudly served with our special oden broth. Relax in the golden-colored broth. The ultimate gentle conclusion reached by the oden shop. A pure cup to savor the broth: Our lifeblood, the clear oden broth. This special udon is designed for you to enjoy the rich depth of flavors layered from the ingredients without leaving a drop behind. A blissful smoothness that glides down your throat: Pursuing the perfect texture suitable after enjoying meat dishes and sake. Slurping the noodles filled with plenty of broth spreads a refined aroma in your mouth, wrapping you in a sense of comfort that soothes your heart. The last drop lingers on tonight: A commitment to simplicity, competing only with the umami of the broth without adding anything unnecessary. Drinking the warm soup that seeps into your very being will surely bring forth vitality for tomorrow, along with the wonderful afterglow of the feast.