Jokan Oden Tasan

The ingredients may vary depending on the time, but we will serve it as shown in the photo.

A daikon that has thoroughly absorbed the broth and is drinkable

Many people say that thick fried tofu is essential.

The spicy vinegar miso with dipping sauce goes perfectly with green onions.

Rich and tender sinew meat.

Enjoy the unique texture and mouthfeel that only hand-kneaded konjac can provide.

The shirataki noodles with a strong flavor of dashi are delightful.

Goboten is called Goboten

A popular oden ingredient in Sanuki, known as Nagaten or Heiten.

Made with minced meat from both adult and young chickens, each with a different size, resulting in a chewy yet fluffy texture and a rich flavor.

The classic egg has a yolk that is a strong yellow.

The crisp texture is delicious when combined with the broth.

Osaka specialty plum grilled, the grilled hanpen with egg yolk is slightly sweet and fluffy.

Although it is spring, we have prepared it so that you can enjoy it for as long as possible.

It contains Sanuki udon inside a fried pouch, and for additional toppings, it includes slices of Uwajima brand sea bream, Tai Ichiro-kun. Enjoy the flavor change of the broth.

Wakame soaked in broth is the best accompaniment

Sautéed Taiichiro Kun, a brand of sea bream from Uwajima, served with oden broth.

The filling consists of minced chicken and young chicken with onions.