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.

The second place we went to was recommended by a friend who called ahead and luckily they had space for four people. The restaurant had a lot of character, with a cool interior. Even though we were already full from the previous place, the food here really woke us up. We ordered daikon radish, seaweed, and eggs. The appearance of the food was surprising - darker than the Kanto region's oden. The konnyaku noodles were thick. Despite the appearance, they weren't too salty, maybe because of the soy sauce they use. There was a slight sweetness to it. The daikon radish was soft and well-cooked, really capturing the essence of simmered daikon. Personally, I liked the yuba (tofu skin) the best. Mixing this yuba and broth with white rice would be amazing. Thank you for the meal.

"Slipping back in time to the Showa era. Fantastic atmosphere." I finally visited this place that I had been curious about for a while. I was eagerly looking forward to it after managing to secure a reservation. The compact restaurant has a counter that can accommodate about 7 to 8 people, as well as two tables. It is filled with a Showa era vibe, creating the perfect ambiance. I heard that it is run by a father, mother, and son. This time, I ordered bottled beer, daikon radish, shredded konjac, pouches, shiitake mushrooms, chrysanthemum greens, and thick fried tofu. Everything was delicious and soaked with flavor. The chrysanthemum greens were especially refreshing and tasty. I went to a second place with a friend I made here."

First, upon entering, there was a strong smell of a famous restaurant... but the customers were mainly tourists, including myself. The occasional Fukuoka accent that I heard was very pleasant. The owner was bent at about a 90-degree angle, and due to a shortage of staff, it took some time to place an order. I ordered a bottle of beer and patiently waited. During the wait, I thought long and hard about what to order, and in the end, I chose daikon, egg, and spring onion. I watched the owner diligently cut the daikon and egg, and after a few minutes of waiting, the oden arrived. The flavor was quite strong, but it suited my taste. This renowned restaurant lived up to its reputation, and I would definitely like to visit again.

Golden Week final drinking party. Oden's famous store, Yasubei, in Nishi Chuo-ku. Finally got a reservation. The atmosphere created by the owner is the best. It's full of Showa era vibes and very soothing. The oden is delicious from the broth to everything. The daikon with sea bream miso that comes as a starter is the perfect accompaniment to sake.

I visited Yasuhei in Nishi Nakasu, Chuo-ku, Fukuoka City. The atmosphere of the restaurant is charming and it smells delicious. The broth has been continuously added since the establishment and it is delicious. I found a restaurant that I would like to visit again. I have decided to become a repeat customer. I love old established restaurants like this.

Anbyoe, a traditional and classy Oden restaurant in Nishichujo, has a charming atmosphere with the owner, hostess, son, and staff all being very friendly. Their specialty Oden has a perfect balance of rich broth and refreshing taste, despite its dark color. Each dish is delicious, but the Yuba is a must-try, even though it takes some time to prepare. They have a good selection of drinks as well, making it a great place to enjoy with anyone at any time. I hope this historic and warm atmosphere continues for a long time. It's a truly outstanding restaurant.

I visited for the first time in 4 to 5 years. Both the chef and the hostess seemed to be in good health, which was a relief. The retro Showa-era atmosphere of the shop, both in its exterior and interior, is filled with the charm of a long-established store. It feels like a historical heritage, haha. Even before opening, there were over ten people waiting in front of the shop. Surprisingly, four of them were Korean girls. They must have enjoyed the nostalgic Japanese atmosphere and flavors. The miso daikon served as an appetizer is a dignified dish from the start. And the usual assorted oden. The first serving includes daikon radish, egg, thick fried tofu, konjac, fish cake, rolled cabbage, and taro. The black broth is rich and delicious. The second serving includes shiitake mushrooms, spring greens, konjac, seaweed, and fish cake. It truly delivers the satisfaction of dining at a renowned restaurant. I hope the chef and the hostess stay healthy and this beloved Fukuoka establishment continues for a long time.

This is a renowned old-fashioned oden restaurant in Nishinakajima where literary figures used to frequent. The historic and cozy atmosphere, along with the meticulously prepared odens by the owner, will warm your heart. Don't miss out on the popular lotus root ganmodoki before it sells out! Whether it's for a casual snack or a satisfying end to a night of drinking, this place is just right. We hope the owner stays healthy and continues to create delicious odens for a long time.

Hello everyone, what are you up to? It's MoriP, who loves to explore food in Fukuoka! Today, I visited 【Anbei】, a restaurant established in 1961. This hidden gem in Nishi Nakasu has a very welcoming atmosphere that instantly touches your heart. The miso daikon served as a starter is so delicious that I wanted to keep asking for more. Can I come here just to eat this? The dashi for the oden is made with dark soy sauce, but surprisingly, it's light and tasty. ・Daikon (200 yen) The daikon soaked in broth until it turns completely black is juicy and tender. It's not just soft, it's more like tender-crisp. It's the kind of texture you don't come across often. You think you've eaten it, but before you know it, it's gone. You end up drinking it. You must try it at least once. ・Egg (300 yen) The egg, simmered for 4 days with the shell on, is peeled by the chef upon order. It must be their special touch. While it didn't have the same impact as the daikon visually, it was just delicious as an oden egg. I might order it again next time, depending on my mood. The hostess, who thanked each customer individually and asked if we forgot anything or if we were on a trip when we left, left a strong impression. I really hope that such a restaurant will continue to thrive for a long time!

Visited with colleagues on a regular night. The restaurant was fully booked with reservations. The atmosphere was great with a Showa retro vibe. The oden had a rich broth and was very delicious. When we ordered, we just gave a general idea of what we wanted and they brought out a nice assortment of dishes.

Today, I had a year-end party with my colleagues. The Fukuoka team reserved a restaurant called "Anbei" at 7:00 PM. The restaurant has been open since 1961, giving it a sense of history. Surprisingly, they still use a rotary phone to take reservations! The menu is simple, with items like boiled eggs, daikon radish, taro, konjac, thick fried tofu, cabbage rolls, chrysanthemum greens, and yuba. The Kanto-style dark broth of the oden is not too heavy, more on the lighter side. The daikon radish is soft and the specialty boiled eggs have a moist yolk. We started with beer and then moved on to highballs and hot sake. Oden and hot sake go hand in hand, don't they? This delicious oden has been loved by locals for a long time. Thank you for the meal!

I visited here last month while looking for oden during my trip. It's a bit of a walk from Tenjin, but the atmosphere is amazing! The restaurant was full, but I was able to get a table right after someone left. The retro Showa-era vibe inside the restaurant is fantastic. The staff were also great! Of course, I ordered oden. The flavors were rich and delicious! This is real oden! I will definitely visit again when I travel. Thank you for the meal!

On this day, I drank a lot and ate a lot. But for some reason, I still felt like I hadn't had enough to drink, so I reluctantly brought my friend Mairevi to this restaurant. Because it's impossible for this place to not have any waiting customers. When I opened the sliding door of the restaurant, the counter was full, but there were empty tables. However, my stomach had no room at all. I ordered an Ebisu beer for starters. Mairevi seemed unable to eat much, so we each ordered seaweed, cabbage rolls, and egg. The appetizers were dried fish and radish. The egg (300 yen) was delicious with a flavorful broth, and the texture was just right, definitely a must-try. The cabbage rolls were moist with a flavorful broth. The tea rice was meant to be a snack, but personally I found it to be just okay. The restaurant was run by the master, the mistress, and their son. The son's service was pleasant to me, and he talked about the charms of Nakasu. If there are no waiting customers at this restaurant in Nakasu, it's definitely worth a visit, the atmosphere is exquisite.

After finishing work in Hakata at 9:30 PM, I debated whether to go to this restaurant recommended by a friend on Tabelog. Despite having already eaten ramen in Kumamoto earlier, I decided to go. The restaurant was a bit hard to find, not in the bustling Nakasu or the food stalls area. It had a calm exterior, resembling a small traditional eatery. Stepping inside, I found a counter and tables on a dirt floor, giving off a rural house vibe. The elderly owner was at the pot for oden, and his wife was in the kitchen. They mentioned they were open until 11 PM, but I assured them I would only have a drink and leave. I sat at the counter, with a front-row view of the oden pot. The elderly owner, unmistakably in his 80s, moved a bit stiffly but exuded passion and soul. It was inspiring to see. Unfortunately, many oden items were sold out due to the late hour, so I ordered egg, ganmo, spring greens, and the recommended wakame. The oden pot was dark, making it hard to discern the contents. Surprisingly, the flavors were quite light, lacking the expected dashi and soy sauce taste. The sweet miso-dipped daikon served as a condiment was delicious, adding flavor to the oden. While the prices were a bit high and the dishes could use some improvement, the atmosphere of the restaurant was lovely. It would be a great spot for a company gathering or a date, and I would love to visit again. Thank you for the meal.

The building exudes a Showa era vibe!! The atmosphere is quite nice! I made a reservation for 6:30 pm, but it quickly became fully booked! They had to turn away customers because it was full, so it's a must to make a reservation when coming here!! It was my first time trying black oden, so I had high expectations! The broth was really flavorful! Not overwhelmingly rich, but a gentle taste despite its appearance! I tried the egg, ganmo, iwashi balls, cabbage roll, chikuwa, daikon radish, shiitake mushrooms, konjac, and yuba, and they were all delicious!! The tea rice cooked with tea at the end was also quite good! It's lightly flavored, but when eaten with homemade pickles, it's tasty! It was delicious! Thank you for the meal!!

I want to make it a national treasure! The meticulous customer service of the mother remains unchanged from the past to the present, and the father's seasoning and careful cutting are also unchanged. Only the father's back has rounded significantly... The taste of the previous generation's shop is carefully preserved, and although the interior is old, its cleanliness is evident. The son's solid support is also a reassuring factor. I sincerely hope that this place, this taste, and this customer service will continue forever, and I wish for this shop to always be here. It is a place I always want to visit when I arrive in Nishi Nakasu. What I ate: - Shungiku (edible chrysanthemum) 200 yen - Daikon radish 200 yen - Ganmo (tofu and minced meat) 400 yen (*contains handmade lily root) - Beer 550 yen - Otoshi (appetizer) 400 yen (seating fee) (*includes cuttlefish and sea bream miso) The taste of the meticulously cut otoshi brings a sense of kindness. Anbei Fukuoka City, Chuo-ku, Nishi Nakasu 2-17 18:00-23:00, Closed on Sundays 092-741-9295, No reservations required *Close to nearby coin parking lots. #Anbei #OdenAnbei #FamousOdenAnbei #LongEstablishedOden *Established in 1961 #NishiNakasuOden #TetsuOden #tetsuya720.

It had been about a year since my last visit. The chef seemed well. It was early summer, and there were five groups of customers, including myself. The dark broth, unchanged, soaked the oden well and was delicious. The slightly different texture of the konjac and the homemade ganmo are particularly recommended.

A Fukuoka oden specialty shop with a Showa era vibe. The menu consists mainly of oden, with dishes like miso daikon and tea rice at the beginning and end of the meal. Enjoy oden at the seasoned counter with a bottle of beer. The daikon is well infused, and the flavor of the broth is not as strong as it looks, with a soy sauce base. Ingredients like konjac and chrysanthemum are cooked for about 2 minutes depending on the order. Especially in cold weather, it's best enjoyed with hot sake. It would be cool to use the shop for about an hour for a pre-drink or a closing.

The second stop was at an oden restaurant. This place is old, even older than me it seems. It's quietly tucked away in the drinking district. I thought it would be crowded early on, so I decided to visit the next day, even though I was already a bit drunk. I ordered the chef's choice with shiitake mushrooms. Well, at that time, it's best to just go with whatever is available. They served me a side dish of miso dengaku, and then instructed me to dip the thick fried tofu in miso before eating... delicious! The miso here is amazing! I wanted to eat more, but I had to leave early the next day, so I just had two drinks and headed home. I'd like to come back and enjoy a leisurely meal next time. Thank you for the delicious meal.