Oden Suzu

Firefly squid is in season now. The bouncy texture is irresistible!

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.

We will serve a combination of about 10 types, including the classic daikon, chikuwa, and konnyaku, along with our best-selling standard oden and 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.

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 in thin sheets of yuba made from heated soy milk. A moist texture with a refined flavor.

Orders start from one skewer.

Ground burdock root mixed into a batter and deep-fried, the flavor of burdock spreads in your mouth.

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 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 the mouth.

I mixed mackerel paste and green onions, formed them into dumplings, and cooked them in broth.

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

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 Suzuryu.

Fresh raw vegetable salad.

We have deep-fried the daikon radish soaked in broth from oden! 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 with 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, fried. A nostalgic taste.

Please enjoy fresh cucumbers with Kanzenji miso.

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

Tempura of chikuwa with plenty of Aosa seaweed

The photo shows salt, for two servings.

An assortment of grilled seasonal vegetables. Please enjoy with olive oil or salt as you prefer.

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.

Oden broth egg rice porridge. What makes it different is that it contains soft eggs from the oden. The garnishes of green onions, seaweed, and shibazuke (pickled cucumber with red shiso) provide 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, made with oden broth.

Please ask the staff