I have always admired the famous Kyoto oden restaurant "Takonaga" located just outside of Gion. I finally visited it! Reservations are not accepted, and the small restaurant has about 10 seats at an L-shaped counter, so it's almost a gamble whether you can get in or not. They open at 5 PM and by 9 PM, they are almost out of ingredients, so it's best to get in during the first or second round. Behind the counter, there is a lovely oden pot and a cool-looking chef wearing a nice bow tie. The atmosphere is so cool! The proprietress quietly supports the orders, while a young female staff member serves drinks. It feels really nice to drink here. The chef takes orders in order, so start by relaxing and waiting while enjoying your drink. The menu items are quite difficult to understand - what is "Aran-dah"? "Kowloon Head"? "Chao Pi"? "Shichigosan Musubi"? I have no idea! Maybe ask the chef or listen to other customers asking questions! Oh, I see. "Aran-dah" is like deep-fried fish paste like satsuma-age. "Kowloon Head" is like Ganmo. "Chao Pi" is whale skin. "Shichigosan Musubi" is pronounced "shimemusubi." I still don't get it at all! Takomeshi is a finishing dish where you pour oden broth over octopus rice. Everything looks delicious! Definitely ordering that! The "secret" menu includes beef tendons, Kujo green onions, and whale songs. Gonna order those too! Haha. We ended up ordering daikon, konjac, and various other items, and we were quite full by the end. We had a large bottle of beer, 2 hot sake, and 1 cold sake, and the bill came to about ¥18,000. Quite a hefty price, but it was the best atmosphere and the best oden. I want to come back again. If I worked in Kyoto, I would definitely become a regular at this place. It was delicious. A dream-like experience. Thank you for the meal.

I went to the restaurant recommended by the horse racing expert. Since it was Golden Week, I lined up 30 minutes before opening. The regulars had already snagged the best seats, but we were second in line. We managed to secure seats for the first round, which was a relief. At 6:00, the curtain was raised and we entered. They took orders starting from the back tables. I felt a bit nervous. I had prepared a list of what I wanted to eat beforehand, so I was able to order smoothly. Everything had a rich broth and was delicious. I think the best dish was the octopus, which is also in the restaurant's name. The highlight was the octopus croquette ochazuke for the Shichi-Go-San event. I thought it would be rice balls, but it turned out to be croquettes... Maybe it's a rare dish. Well, it was delicious, so no complaints.

Met up with horse racing buddies in Kyoto. First stop was the highly recommended "Takonaga" restaurant. They don't take reservations, so we lined up 30 minutes before opening and were second in line. In Kyoto, there are no prices listed. We were a bit nervous, but after enjoying some beer and filling our stomachs, we ended up paying 8,000 yen each. Considering the fact that they also serve oden, the price was a bit on the higher side, but overall it was a good restaurant with a great atmosphere and delicious food. It was a great experience and we will definitely visit again.

I was researching what to eat during my trip to Kyoto and came across a fascinating restaurant. Located right in front of Gion Shijo Station, this small restaurant has only 12 counter seats and does not take reservations, so you have to wait in line. When I visited, there was an 8-person wait, but I managed to get in on the second round. The walls were filled with various oden menu items, with no prices listed. I listened to the orders of regular customers and prepared accordingly. In the end, I wish this place was near my home so I could become a regular customer. I particularly enjoyed the octopus, which is also in the restaurant's name. The texture and flavor were indescribable. I have never had such delicious octopus oden before. The whale, daikon radish, fish cakes, eggs... everything was of a high standard. The turnover is quite fast, and the service is excellent, so if you visit Kyoto, be sure to stop by this place.

Starting today, I will gradually share past experiences in Kyoto. First up is the long-established oden restaurant called Takochou. I have loved this Kyoto-style oden shop since I first became a working adult. The ingredients are unique, and in the photo you can see yuba (tofu skin) and daikon radish (I always order these two!!). I enjoy dipping them in a little bit of wasabi and eating them with plenty of Kujo green onions. When paired with sake, I truly felt for the first time, "Being an adult is fun." The octopus rice ball served at the end is a specialty, where octopus rice is grilled and enjoyed with the oden broth. Kyoto nights are best concluded with this. Takochou is a 6-minute walk from Kyoto Kawaramachi Station. #Kyoto #KyotoGourmet #KyotoTravel #KyotoDinner #KyotoIzakaya #Takochou #Oden

I opened the door a little nervously for my first visit, but I was warmly welcomed and felt at ease. I ordered a bottled beer and asked for a chef's selection of assorted dishes. Daikon radish, egg, and "takarabukuro" (a type of mochi pouch) were served first. When my beer was finished, I ordered some hot sake and enjoyed the octopus and yuba dishes that were prepared. I was pleasantly surprised by how delicious the yuba was. I also ordered some tofu, which turned out to be unexpectedly tasty in the oden. The atmosphere at the counter was filled with regular customers, but the polite and gentle demeanor of the husband and wife owners made me feel very comfortable.

☆彡Located in Gion, Kyoto, this historic oden restaurant has been running for 140 years. Reservations are not accepted here, but if you line up on the day, you can enjoy the food. We were lucky to find four empty seats on a cold day, without having to wait in line. The menu is written in kanji on a wooden board at the back of the restaurant, and you can see the oden simmering in a big pot. We ordered items such as new onions, octopus, tofu, green onions, and tuna. The well-cooked oden maintained its vibrant colors, and the ingredients stayed intact even when cooked soft. The oden had a unique texture that showcased the restaurant's traditional cooking techniques. There was no drink menu listed, so we ordered chilled sake, served in a tin container. The sake, although not premium, tasted delicious in the tin sake pitcher. The atmosphere was like a sophisticated bar, and we enjoyed a light drink after filling up on the slightly expensive oden. Dining in this historic restaurant and savoring the refined oden was a special experience, and we would love to visit again if the opportunity arises. It's a great place for a relaxing drink and highly recommended. Follow me on Instagram @ginjirou.star.

Located in Gion Shijo, a long-established oden restaurant called Oden Takonaga is run by a husband and wife. The oden pot is in the center, with the menu displayed on the wall. The way the oden ingredients are listed is unique. Reservations are not accepted. There are items like Kyoto daikon, egg, octopus, and tuna on the menu. The prices are not listed, but it is not cheap. I saw an article mentioning an average of 7000 yen. However, the oden is delicious! The flavors are rich, and the tuna and octopus are tender. When I ordered hot sake, they poured it for me. The service was very attentive. Perhaps the high prices are due to the location.

I had a late lunch, so I was able to make it to the restaurant around 17:30, but I wasn't hungry again so I ended up going around 18:30. There were two groups waiting outside the restaurant. It was cold outside and I almost thought about coming back another time, but then customers started leaving one after another and we were able to go in. Most people seemed to stay for about an hour and a half. Some of the menu items were unreadable, so I just randomly ordered something that looked delicious in front of me. Inside the restaurant, the atmosphere was a bit awkward as the person next to me seemed uncomfortable. Everyone seemed to order in consideration of the owner, waiting their turn. The owner, with his bow tie as a charm point, resembled the actor Yutaka Matsushige. The oden was tasty, but there wasn't anything that really stood out. The octopus, being the best, was indeed delicious. By around 8:00, the octopus was sold out. There was a slight tension in the air and I somehow didn't feel satisfied after eating. Perhaps it was because the flavors were subtle or the umami was lacking, but the alcohol didn't go down smoothly. Even though I was already full, I ended up overeating and the bill came out to just under 7,000 yen. I knew it would be expensive, but it was a bit pricey. However, the atmosphere had a nostalgic charm and I had a good time. It was a nice experience.

Visit a long-established oden restaurant in Kyoto with over 130 years of history. The interior has only counter seats, reservations are not accepted, and it fills up quickly after opening, but turnover is relatively fast. It opens at 5:30 PM, so we lined up around 5:45 PM and waited for about 45 minutes before getting in. The menu is simple, with no prices listed, seemingly based on market value. We had daikon, ginkgo nuts, treasure bags, octopus, yuba, and gyuhi (off-menu item), along with green onions, tuna, and a bottle of beer, all totaling a surprising 8,400 yen per person!!! It seems like you need to bring a lot of cash when visiting. The Kyoto-style broth-infused dishes were all exquisite. A great place to enjoy a deep Kyoto night on a cold day.

I visited this restaurant in the summer as it tends to be crowded. They mainly serve alcoholic drinks, but since I'm not a big fan, I had carbonated water and a Yamazaki highball. For oden, I had eggs, daikon radish, konjac, and konjac with tendon. I also had fish paste and tofu. The broth was light and gentle in flavor. The waiter in a bow tie was very lively. It was delicious!

One of the five geisha districts in Kyoto, Miyagawa-cho, is a long-established oden restaurant founded in 1882, located a little down from the Nanzan Theater along the Kamo River at the foot of the Danguri Bridge. The restaurant has a traditional Kyoto appearance with only 15 counter seats. Reservations are not accepted. It is famous as a restaurant frequented by the writer Ikeda Shoutarou, who loved Kyoto, and has been featured in essays such as "When I Want to Eat Something While Strolling" and "Old Flavors". The owner who was in charge when Ikeda Shoutarou visited was the third generation, and the current owner is the fourth generation. The owner is very gentle and has a graceful demeanor, with interesting conversations and a stylish demeanor. He has a slender figure, wears a stylish Japanese apron and a bow tie. He uses a petty knife to cut the oden, showing the elegance of a long-established restaurant in Kyoto. The oden at this restaurant is famous for its Akashi octopus, which is so tender that it can be cut with chopsticks. In addition to this, there are other traditional items such as daikon, eggs, konjac, and hiryu head, as well as seasonal Kyoto vegetables and creative original dishes that are full of originality, all of which are delicious. The elegant amber-colored clear broth has a gentle aroma, refined richness, and umami taste. Oden is usually enjoyed with grated radish and sansho pepper sprinkled on top of Kujo green onions. The oden varieties for the day can be ordered by asking the wooden tag inside the store or the owner. The prices are not listed. In addition to the oden varieties in the copper pot on the counter, there are many other varieties that are finished in the kitchen for each order. The style of cooking each variety separately to keep the flavor clear is like a simmered dish. The octopus, which is as tender as sakura simmered until it can be cut with chopsticks, is a must-try. The back variety (secret menu) is the body of the octopus. It has a different texture and flavor from the legs. Delicious. The egg is a standard oden variety. It's normal. The daikon is a tender and finely textured daikon that has absorbed the broth. The rolled cabbage is a roll cabbage with cheese and bacon inside! It goes well with the Japanese-style broth. The chicken meatball has a solid umami flavor but also a refined taste. The hiryu head is a delicious hiryu head soaked in broth. It has a strong soybean flavor. The green onion and bonito are different from the Kanto-style negima. The tender tuna and creamy green onion are delicious. Excellent. The treasure bag peach is a surprising fruit inside the fried tofu! The refreshing scent of peach and the elegant broth match perfectly, making it delicious without any discomfort. Extremely hot. The fig back variety is the second fruit in the fruit series, fig. It's almost meltingly tender. The yuba has a double structure with outer Kyoto-style yuba and inner melting yuba. The rich flavor of yuba and gentle sweetness. The octopus is especially noteworthy, and the vegetables and fruits, despite being simmered, are juicy and delicious. The innovative oden varieties such as rolled cabbage, treasure bag, and the back variety fig fit in so well that you might think this is the standard. Everything I ordered was delicious at this oden restaurant with a charming owner and a wonderful atmosphere, making it a recommended place to spend a leisurely evening in Kyoto.

A restaurant in Gion Shijo, Kyoto. It is selected as one of the top 5000 restaurants on Tabelog. The restaurant opens at 6:00 PM, and when I arrived at 5:45, I was the third person in line. The restaurant opened right at 6:00 PM and was almost full. The owner mainly runs the restaurant alone, with the hostess assisting occasionally. Each person is asked to order one dish at a time, so most people order 3-4 dishes each. You can only order a few dishes, as it is not the type of place where you can order a lot (lol). They serve beer only at the beginning. There were many regular customers chatting, but since I don't know much about Kyoto, I just listened and smiled. The atmosphere is nice, but I eat my dish quickly, so the waiting time feels long. It's a great place for those who enjoy talking about Kyoto or savoring sake slowly. The beer comes in small bottles, so you can't gulp it down like in a beer mug, and the waiting time for the next dish is long, leaving you feeling like a dog waiting to be fed (lol). The taste of the dishes was surprisingly delicious (*^-^*). There was a small note saying "Lettuce is written as New York." Some items were written with different names, some in kanji that I couldn't read, and the staff explained them during conversations with customers, but I was too focused on eating to take notes. Overall, it was a delicious meal at a historic, well-established restaurant in Kyoto, but it was a bit long (lol). There are no prices listed on the menu. The dishes I had were as follows: Tofu, daikon, egg, hirosu (a type of fish cake), konjac, eggplant, soft and silky yuba (tofu skin), and a small bottle of Ebisu beer, totaling 6700 yen. The couple running the restaurant thanked us and we left the restaurant saying "Thank you" in the Kyoto dialect. Thank you for reading until the end. If you found this review helpful, please consider saving the restaurant and giving it a like. Feel free to leave a comment, and I will reply. I am not a gourmet, so I cannot write a professional review, but I hope this was somewhat helpful. You can also check out my Instagram for more updates. HIDE GOURMAND【@hide06_21】

July 23, 2022 night... Various things... Price forgotten. In Hanamachi and Miyagawacho, there is a long-established oden restaurant that has been in business for 141 years. Each type of oden is delicious as expected, and the fourth-generation owner's efficient actions, as well as the sense of distance with the staff and local customers. The atmosphere, unlike anything experienced in the past, makes the sake go down smoothly. Grateful to the companion who suggested it.

During the autumn season, I went to an oden restaurant at night. It is located a little south along the Kamo River from Gion Shijo Station. When I arrived around 6:30 pm, there were about 5-6 people waiting. The restaurant has been in business since Meiji 15 and is a well-established oden shop run by the fourth generation. The counter is in an L-shape. The menu is all in kanji, which led to a fun game of guessing the correct readings. For example, "maki tamana" is actually rolled cabbage, "takarabukuro" is a pouch, and "aranda" is Dutch, but it actually refers to avocado. The staff were very helpful in explaining the menu items. We ordered ginkgo nuts, daikon radish, eggs, pouches, imitation goose, and octopus. The green onions with shichimi pepper as a condiment added a nice touch to the oden. The octopus was the most delicious and tender, cooked for a long time to perfection. The broth was rich and flavorful. The yuba (tofu skin) was layered and had a melt-in-your-mouth texture. The imitation goose contained a variety of ingredients and was very tasty. Unfortunately, they were unable to serve the traditional "shichigosan" (rice with oden toppings) as they did not have rice, but they offered croquettes with oden broth instead. Everything was meticulously prepared and each dish was impressive. We had about 10 dishes and 3 drinks for a little over 10,000 yen for two people. It was a bit pricey, but considering the handmade and carefully crafted dishes, it was understandable. If we had not planned to visit another restaurant afterwards, the bill would have easily been around 7,000 to 8,000 yen per person. While the cost performance may not be the best, it is definitely worth visiting this oden shop at least once. When you are in the area as a tourist, be sure to check it out!

There was an amazing drama here. I returned to Shijo on Keihan, fulfilled my wish of eating at a gyoza restaurant with a wait of almost no time, and then walked to this place that I really wanted to visit. Until March (winter season), I thought they opened at 5:30 pm, but they were still closed, with already 8 people waiting. Did the opening time change to 6 pm? 20 more minutes until 6 pm! I joined the end of the line. The couple behind me said, "There are only 12 seats here, so we should be fine (⋈◍＞◡＜◍)✧♡" and seemed happy. However, the woman in front of me was on her phone saying, "I'm holding a spot," making several calls. What a lie!!! Just before 6 pm, 3 people cut in line, so I was completely out of luck (ノД`) Crying... I waited in the cold for 20 minutes, and then precisely at 6 pm, the lights turned on and the curtain was raised. People started entering the restaurant in order. Right in front of me were exactly 12 people. When I said, "I'm alone," they let me in, saying, "Oh, if it's just one person, please come in." It's like a miracle!! (ノД`) So, I safely got a seat on the first round. (It was good to be alone ♡) I felt sorry for the couple behind me. They said, "We have to catch the Shinkansen back to Nagoya..." and gave up (thanks for the wasted 20 minutes in the cold). The restaurant only had an L-shaped counter seat. There was a menu, but no prices listed. First, they took our drink orders, preparing them in order of entry. I ordered two small bottles of beer. My body was cold, so I had daikon radish and konjac, and the octopus from the restaurant's sign. It was incredibly delicious with chopped green onions and mustard in the dish, soaking in a flavorful broth. Still wanting to warm up, I switched to hot sake. The couple next to me seemed like regulars (clearly). The lady loved the firm tofu, poking it with an ice pick-like tool before putting it in the pot. It looked so delicious. Not knowing the menu names, I ordered the same thing. It was also incredibly delicious and fluffy. The restaurant owners were warm and welcoming. The people at the neighboring seats engaged in conversation, making it a pleasant and enjoyable time. Thank you very much. It was a fantastic day with amazing food.

Today's work was at the headquarters in Kyoto. I went shopping in Shijo, visited this restaurant for a food blog activity. Walking along the Kamo River, the shop was easy to find. I noticed a nice noren curtain and a charming counter with a shiny copper oden pot inside. I ordered a beer and then some oden items: ganmo, konnyaku, egg, daikon, and rolled cabbage. Each item was served on its own plate, accompanied by mustard and grilled green onions. Everything was well-cooked but with a subtle flavor. I followed it up with some hot sake. They gently warmed up a bottle of Hakutsuru sake in a hot water bath. Maybe it's just in my head, but I feel like sake tastes smoother when it's warmed up this way. Lastly, I tried the "treasure bag" (with creamy taro?) and the octopus that the person next to me had ordered. The refined flavors may not be to everyone's taste, but it was a very pleasant experience. Thank you for the meal.

The perfect way to end your time in Kyoto is by visiting an oden restaurant. Not just any oden place, but a refined Kyoto oden with a traditional Japanese atmosphere. "Takonaga" is a long-standing establishment founded in 1882, over 130 years ago! Reservations are not accepted, so people start lining up before the opening hours. The moment the restaurant opens, it gets filled up quickly. The interior has a serene ambiance with a well-aged counter and shiny copper oden pots. The clientele consists mostly of gentlemen and ladies, creating a quiet atmosphere. The master, elegantly dressed with a bow tie, skillfully serves the oden with grace. There is no menu or price list, so customers inquire about the available dishes. While it may be a bit pricey, the portions are generous. The daikon radish and eggs are beautifully cut, perfect for sharing between two people. The knife skills of the master are impressive! The oden is served in a light soy sauce broth, clearer than the one at a famous oden place in Hozanji. The daikon and eggs are well-infused with the broth, creating a delicate flavor. The surprise was the "tamafu," a hidden menu item. The small round wheat gluten expands in the broth, becoming soft and bouncy. It was so delicious and irresistible! We savored the hot oden slowly, enjoying each bite. The only sake available is Shirasagi Honjozo, adding a retro touch to the experience. The "753 knot" that my companion had at the end turned out to be octopus rice inside, transforming into a broth-infused rice dish. It was a unique way to finish the meal. Even though it's all oden, the difference between Osaka and Kyoto oden is remarkable. Indulging in Kyoto oden felt like a special treat. Thank you for the wonderful meal.