The last stop of the bar hopping was this place. It was my first visit! I was quite full and didn't think my stomach had any capacity left, but before I knew it, I was devouring the food along with the drinks! First, I tried the octopus stew, which was the recommended dish of the restaurant. The octopus was cooked so tender that you couldn't feel any toughness at all! Then, I ordered various items for oden: daikon radish, rolled cabbage, whale tendon and leek pouch, vegetable pouch, thread konjac, and tuna with leeks! It was the most delicious oden I have ever had. The winner was the daikon radish! Second place went to the leek pouch! The daikon radish completely changed my perception of daikon! As soon as I put my chopsticks in, the daikon released a burst of broth and became so tender that it was falling apart and melting! You must try this, it had a slightly sweet broth. Even though I didn't have any room left in my stomach for the last stop of the bar hopping, the broth somehow found its way into the stomach of a drinker and the food and drinks went down smoothly, making it the perfect finish! If you ever go to Umeda Dining Street, I highly recommend stopping by this restaurant!

I wanted to drink a little more, so I visited after a long time. Since there are solo customers, it's easy to enter. I had hirousu, potatoes, and mochi pouches. The draft beer was cold and delicious. The mochi pouches melted in my mouth and were exquisite. I like the potatoes in oden, they are cut in half and easy to eat, and well simmered. The hirousu is large and filling. The ganko-mochi has ginkgo nuts inside which go well together and are delicious. It's summer, but it's not hot and it's light and refreshing, with a great taste. Thank you for the meal.

The restaurant has about 20 counter seats and does not use table seating. The oden is delicious, and they also have a great selection of whale dishes. You can't make reservations, so it's all about timing. The system of calculating the bill with colored tags is interesting. The shochu is a bit expensive though...

My family and I visited an oden specialty restaurant that my spouse had been wanting to go to for a long time. We were prepared to wait in line, but since we arrived a bit late, we were able to enter without having to wait. The signature dish, saezuri (900 yen per skewer), was a bit pricey but incredibly tender and flavorful. The simmered octopus was decent. We also tried daikon radish, egg, potato, hiro-ume plum, burdock tempura, flat tempura, shumai, and seaweed. Unfortunately, some items like vegetable pouch and tofu were sold out. The flat tempura was delicious. Of course, my spouse was also very satisfied. The only downside was that the restaurant is a bit small and located under a bridge, so my spouse kept getting startled by passing trains. There are still many menu items we couldn't try, so we definitely want to visit again. Thank you for the meal.

After the Yodogawa Fireworks Festival, I entered the restaurant all sweaty. I had been here a few times in the past, but it's been years since my last visit. It was late, so there was no wait to get in. The broth had a sweet flavor and was very delicious. The saezuri was sweet and rich. On the other hand, the coro was light, and the suji negi bag was tasty, although the suji didn't have much fat and tasted more like meat, not the rich flavor you get with whale suji. I think the recommended dishes are saezuri and coro. I definitely want to go back again!

I have been coming here since before the pandemic, but it seems like the chef has changed. There are hardly any side dishes other than oden now. The oden itself is okay, with a sweet Kansai-style broth. I guess it's understandable that everything has gotten smaller since the prices haven't increased.

A restaurant in Umeda, Kita-ku, Osaka, located in the Shin-Umeda Food Street. There is another branch about 50 meters away, and this one operates as a sub-branch alongside it. The taste is the same, I think. The atmosphere is slightly different, but both have a similar retro feel. The neighboring North branch is a bit more open, while this sub-branch feels a bit more secluded. I visited this one after enjoying the North branch so much. The menu is almost the same. Let's start with the specialty, the simmered octopus in sweet sauce - tender, flavorful, and sweet. I also ordered cabbage rolls, thick fried tofu, winter melon, and more. The cloudy broth is really well soaked in. Dip it in mustard for an extra kick in flavor. This time, I also tried the udon noodles in oden broth, which I couldn't get at the North branch last time. Oh, delicious. There's something about the broth from oden and udon that resonates. Especially the taste of the simmered ingredients spreads nicely. I finished the soup in no time. There were many foreign customers, and the place was bustling with visitors, but the sub-branch feels a bit more secluded and quieter. The North branch is more open and has a more street food vibe. It depends on your preference and the availability.

Oden and simmered octopus were delicious! I arrived around 3:00 PM and it was very crowded! Luckily, I only had to wait about 5 minutes before getting a table. Once inside, there were plenty of menu options like oden, simmered octopus, and other appetizers that go well with alcohol. The drink options were simple, including draft beer, shochu, and sake. The cost performance and atmosphere were both great! The customers were a mix of people dining alone and tourists. Located in the underground izakaya district in Umeda, it's perfect for bar hopping! Definitely worth a visit!

I visited Takoume branch in Shin Umeda Food Street for the first time. I ordered the recommended octopus sweet simmered dish and daikon. The sweetness of the simmered dish made me crave for sake. The tender daikon also made me crave for sake. I also ordered scallops, which also go well with sake. The counter seats have a nice atmosphere, and I'm interested in trying other restaurants as well, so it's a good place to start off quickly!

Thick fried tofu with egg and daikon, tuna with green onions, and buttered salted cod roe. Extremely delicious. The broth has soaked in very well. Each ingredient is of high quality. Every item in the oden is outstanding, and the tuna with green onions has no fishy smell, instead enhancing the flavor and pairing well with the green onions. Noteworthy is the buttered salted cod roe. It was my first time trying it and it far exceeded my expectations, a monster of a dish. The saltiness of the cod roe has transformed into a rich flavor, and the combination with butter is exceptional. When people eat something really delicious, they seem to say "What is this!?" It's been years since I've been so impressed by food. I will definitely come back again and again.

Before meeting up, I had a little time to spare so I popped in for a quick visit. The oden had a rich flavor and was delicious, and the famous octopus dish was cooked just right and tasty. It's good for a quick drink, but it's surprisingly expensive, so it's best to not linger and leave quickly.

I wandered around the deep dining district of Shin-Umeda and came across a place called "Takoume" that seemed to have delicious oden. It's a shop specializing in Kanto-style oden. I ordered my favorite, saezuri, and found the overall taste to be very sweet but delicious. The unique mozzarella cheese was also very tasty.

The main Takoume Kita branch was full, so I went to the branch nearby. It was also full, but luckily I got a seat. It was my first time trying their oden, and it had a nostalgic taste. The daikon was soft and easy to eat even without teeth. The saezuri was tender and melt-in-your-mouth. The hot sake in tin cups was delicious! It was smooth and addictive. Even as a woman dining alone, you can enjoy a drink easily.

It's been a while since I visited. Atsuage, tamago, daikon. And nama. The place is packed. The atmosphere is great for solo female drinkers. The counter in a U-shape is a nice touch. The specialty octopus sweet and sour dish is a must-try. It was delicious today as well. Having one more drink is always a plus.

While walking through the dining district in Umeda, I visited this shop that had caught my eye. As soon as I sat down, a delightful aroma wafted from the oden pot in front of me. I ordered recommended items like octopus, daikon, and eggs. They were all delicious with a gentle and comforting taste, even though it was a Kanto-style oden. However, I couldn't help but feel that it was a bit on the pricier side for the New Umeda Food Street.

This is Takoume located inside Osaka's Umeda Station. It's a must-visit shop when in Osaka. On this day, I had their famous simmered octopus and oden. The simmered octopus uses a whole leg, which is impactful and very delicious. The oden is more like Kanto-style simmered dishes, and I found it to be a bit light. The daikon radish is flavorful and incredibly tasty. There are several shops inside Umeda Station. It can get crowded in the evening, but the turnover is surprisingly fast, so waiting in line might be worth it.

On Wednesday, the second online seminar ended successfully. When moving to Kurashiki, I met up with Mr. M and had a casual drinking session at the dining street in Shin-Umeda. After eating one okonomiyaki at SAKURA, I had takoyaki, oysters, and daikon pickles. Thank you for the delicious meal.

Located in the New Umeda Food Street in Osaka, is Takoume branch. Osaka is known for its abundance of oden shops, with a dish called Kanto-ni being a popular choice as a side dish for drinks. Among the many oden shops in Osaka, Takoume in Nihonbashi is said to be the oldest. A branch of this shop can be found in the food street of Umeda. Just across from this branch is Takoume Kitate, which has a more open atmosphere. The branch, on the other hand, has a traditional vibe. I decided to go to the branch as it seemed more welcoming for solo diners. Yes, I went alone. The specialty of Takoume is their sweet simmered octopus, but it comes in a large portion, so I was hesitant to order it alone. I ended up ordering: whale tongue, hirousu (tofu stuffed with ingredients), oysters, negima (green onion with chicken), hiraten (fish cake), shumai (steamed dumplings), and egg. I was particularly curious to try the whale tongue, a must-try when it comes to Osaka's oden. The whale tongue was a bit pricey, but it had a unique texture and lingering umami flavor. It's like a more subtle version of beef tendons, but it pairs really well with the light broth. Despite being called Kanto-ni, it's a symbol of Osaka's dashi culture, and the rich broth really steals the show. The light seasoning allows the quality of the ingredients to shine, and the standard items like fish cakes and eggs have a pleasant, not overpowering taste. Whether you're drinking with friends or enjoying a solo drink, the atmosphere here is welcoming and doesn't overshadow the enjoyment of food and drinks.

My friend invited me to a delicious oden restaurant called Umeya. We waited in line for about 15 minutes at this popular long-established store. The staff was friendly and the oden was extremely delicious. It was a bit more expensive than Hanakujira in Fukushima Ward, but I was very satisfied with the taste. I will definitely come back again. Thank you for the meal!

I happened to have some free time and was walking around aimlessly when I saw a sign for the oldest oden shop. It seemed to be a branch, but I decided to go in as I was on a tour to visit the oldest shops in the area. The shop was very lively and the oden was delicious. I will definitely come back if I'm in the area again.

After 8 pm, there was only one group waiting and we were seated quickly. The ingredients for the oden were a bit pricier than expected, but if it tastes good, it's not a big deal. We also ordered some dishes to go with our drinks, and they were served promptly, which was impressive. The pickles were too salty and lacked flavor, the fish was overcooked and tough, and the appetizer was roughly made. The chikuwa with wasabi was good, but the wakame was too soft and lost its texture. The tofu was forgettable, and the egg was average. The octopus, which is the restaurant's specialty, was cold, had a strange smell, and lacked flavor. Overall, I didn't find the oden here particularly delicious, especially compared to the oden in Yotsuya, which I consider the standard for good oden. I didn't sense any particular attention to detail or quality in the dishes here.