I finally had the chance to visit a restaurant I've always wanted to go to. There is a high chance of not being able to get in without a reservation. This time, I was able to arrive just before opening, and there was already one person waiting in line. I ended up striking up a conversation with that person and we decided to drink together. When the curtain was raised, we were asked about the number of people and whether we had a reservation. We said we were two people without a reservation, and we were able to sit at the best seats in front of the oden pot! The rumors were true about the black broth filled with delicacies like black daikon. First, we were asked about our drinks, and told that the oden would come later. I ordered a hot sake. The 80-year-old master poured the hot sake for us. We toasted with the person I had just met! A small dish of grilled smelt and miso daikon was served as an appetizer. What a tear-jerking choice! While munching on that, the landlady asked us how we would like our oden. We ordered 2 eggs, daikon, and onion-tuna each, and spring onion and cabbage rolls for each. A saucer with broth was served first. We were told to try the broth first. When we drank it as instructed, despite its black color, it had a refreshingly light and elegant taste. We looked at each other and burst out laughing. With our spirits high, the oden arrived! The eggs were boiled with the shells on for 4 days, they said. When I tried the daikon, the broth that had been absorbed by the daikon spread in my mouth. The other ingredients were also lined up to be delicious! At this point, I switched from hot sake to shochu. I ordered a sweet potato shochu from the master, and he made it in front of us. It was amazing! It was almost like a rock (laughs). Shochu was poured into a glass with ice up to about 8/10 full, and a little water was added out of courtesy. What a wonderful gesture! Then, the long-awaited onion-tuna arrived. It was truly exquisite! The tuna itself must have been of very high quality. The contrast with the green onions was perfect on the skewer. I was captivated by the melting texture in my mouth. Thanks to the delicious sake and delicious appetizers, the person I had just met before opening already felt like an old friend (laughs). We split the bill neatly and went outside the restaurant. It was fun, let's meet again somewhere! We said our goodbyes and each went to our second location. This kind of drinking style is also enjoyable!

I had always wanted to go to Yasubei in Nishi Nakasu. Even though it was late, some items on the menu were already sold out, but the staff kindly recommended what was still available. I ended up ordering one dish after another - tamago, ito konnyaku, cabbage rolls, and shungiku. The big pot of dark, continuously replenished soup on the counter turned out to be surprisingly light and comforting. The retro atmosphere of the restaurant made me feel nostalgic, and I couldn't help but look around curiously. I learned that the restaurant was originally started by the owner's parents in Dalian, China, and the jacket the owner was wearing had characters written by his father. The heartwarming stories of the kind couple made my experience even more delightful.