Oden Suzu

Round and cute mekayabetsu is also made into oden. In fact, it is rich in vitamins and full of nutrients!

Large oysters cooked in oden broth and served with a thick sauce. The umami of the oysters and the broth create an incredibly delicious oden. Enjoy it with sake.

We made oden with Nakano Neji from Gunma Prefecture! The sweetness and aroma of the green onion make this oden delicious.

With one bite, the flavor of the broth spreads in your mouth along with the aroma of shungiku. Enjoy it with sake.

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

We will serve a combination of about 10 types of our popular standard oden, including classic ingredients like daikon, chikuwa, and konnyaku, along with some unique variations.

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

The eggs in our oden can be chosen as soft (half-boiled) 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.

We slowly cook a whole onion in oden broth. Please enjoy the sweetness of the tender onion.

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

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

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

Shredded burdock root is kneaded into a paste and deep-fried, spreading the flavor of burdock in your mouth, known as 'Satsuma-age'.

A type of fried fish cake made by mixing ground baby sardines and then deep-frying it, commonly known as 'Satsuma-age'.

A mixture of fish paste and shrimp formed into dumplings, cooked once with broth. The beautiful pink color of the shrimp makes it visually appealing, and it is also delicious as an ingredient in oden.

Handmade hanpen made by mixing fish paste with red ginger and steamed. The red color of the red ginger is beautiful. The aroma of red ginger spreads in the 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)

Coarsely cut fruit tomatoes and bacon drizzled with olive oil and baked in the oven.

Coarsely cut white asparagus and bacon drizzled with olive oil and baked in the oven.

Deep-fried eggplant generously spread with sweet miso and baked in the oven. Be careful, it's hot!

Steamed taro topped with sweet miso, slowly baked in the oven.

Please choose your preferred cooking method: grilled or tempura.

Large shiitake mushrooms are grilled over charcoal. Please enjoy with ginger soy sauce. You can order one per person.

The turnip and mini tomatoes are grilled in olive oil. The simple seasoning brings out the natural sweetness of the turnip.

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

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

Fresh raw vegetable salad.

A style where you enjoy the hot and slowly simmered dote-ni with skewers! If there is leftover miso, we will prepare a final dish of dote-meshi by adding rice. Please be sure to ask the staff when you visit!

We have deep-fried the daikon from oden that has been thoroughly soaked in 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 a spicy kick from chili peppers.

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

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 Aosa seaweed

Generously topped with a mixture of crab miso and mayonnaise on scallops, baked slowly in the oven. A dish that pairs well with sake!

Slowly simmered beef tendons seasoned with soy sauce, sugar, mirin, and sake.

The photo shows salt, for two servings.

You can order kushiage from one piece. Please enjoy it with sauce or salt.

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

Egg rice porridge made with 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

A rice bowl topped with sashimi and grated yam.

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