I came across a sign for oden and decided to go in for a light lunch and a drink. I ordered daikon radish and egg first. The broth was rich and delicious. The squid tempura had a nice sweetness to it and wasn't greasy, so I could eat as much as I wanted. The yakitori was surprisingly tasty for an oden shop. Overall, the food is passable. The staff's service, however, is not the best... It's a casual and enjoyable place to visit.

I was drawn in by the sign advertising oden, even though it's summer. There were 4 other customers already inside. The oden came in two types of broth, dashi and chicken, which intrigued me. I ordered various ingredients, but the hanpen (fish cake), kenchin (stuffed tofu pouch), and spinach were particularly good. To my surprise, they also had Hoppy available, so I ordered that too. When it came time to pay, I saw the option to use PayPay, and later found out that the restaurant is managed by Gindako. Overall, it was a great experience.

In August of the 5th year of Reiwa, the operating hours are from 11:00 to 22:00. The cover charge is 253 yen. A medium-sized draft beer costs 572 yen. In August of the 5th year of Reiwa, deep-fried tofu costs 242 yen, daikon radish costs 264 yen, egg costs 220 yen, imitation crab costs 220 yen, konjac costs 220 yen, tomato costs 418 yen, smoked mackerel costs 528 yen, and a highball cocktail costs 462 yen. You can enjoy delicious oden at a reasonable price.

I felt like eating oden for lunch, so I tried the chicken bone-in thigh oden. It had a slight smell, but it was delicious. The store in Tokyo Yaesu doesn't offer it even though they serve set meals. I hope they start serving it during lunch hours as it would increase their sales. Thank you for the meal.

On Sunday evening, I decided to have a light drink at Namba Station before heading home. It was around 4 pm, which was quite early for dinner, but the place was bustling with many customers. I ordered oden, potato salad, octopus tempura as snacks, along with beer and shochu highball. I enjoyed eating and drinking quickly, and was able to go home in a good mood!

It's starting to get a little chilly these days. There are some oden shops I want to revisit, but I think I'll wait a bit. I've been to the famous ones before, and some require waiting in line, so I'll pass on those this year. I'll be looking for undiscovered, delicious, but not so mainstream shops. This one is located in the basement of Nanba Nannan. The trend of fully open restaurants is popular these days. It's easy to enter. There is a U-shaped counter seat at the entrance. I sat at the counter with three seats in the back. There are also several table seats. Octopus sashimi for 530 yen, smoked duck for 460 yen. There are two types of broth for oden. Oden with jaw broth has 20 varieties, and oden with chicken broth has 10 varieties. This time, I only tried the jaw broth. I started with a three-item assortment of oden for 550 yen. It included daikon radish, egg, and thick fried tofu. I added beef tendon, konjac, burdock rolls, and octopus meatballs. When I asked the staff if burdock rolls were the same as goboten, they replied, "It depends on how you see it. In Tokyo, they are called gobomaki, so... it's correct, I think." Well, here in Osaka, it's goboten, so the answer is correct. In Tokyo, goboten refers to a round, flat one. The octopus meatballs were particularly delicious and left a lasting impression. Thank you for the meal.

This is recommended for oden lovers! A rare shop where you can enjoy two types of dashi, agodashi and chicken dashi oden! Both are delicious! When it gets cold, oden is so comforting! It's perfect for a cold day, it warms you up a lot! They also have dashi-based drinks for you to enjoy! A shop you should visit on a cold day!

After enjoying some meat, I stopped by this shop for a quick visit. It seemed to be an oden shop. I started with a draft beer paired with a three-item oden platter of daikon radish, boiled egg, and thick fried tofu. The oden was delicious, with each item soaking up the flavorful broth. The shop's sign simply saying "oden" was definitely accurate. The daikon was cut thickly, making it easy to slice and enjoy. The small-sized thick fried tofu came with two pieces, perfect for sharing. I imagined cutting them in half to savor. After the meal, I took advantage of the discounted public transportation for Osaka residents over 70 years old and headed home on the nearby Nankai train. It was a pleasant time, thank you for the meal. P.S. Be aware that this shop serves a complimentary appetizer, which I had forgotten about since it had been a while since my last visit. I didn't check the receipt, so I'm not sure how much it cost, but I expect some amount is included.

This shop is located inside Namba Nannan, making it easily accessible from the subway or Nankai Namba Station without getting wet in the rain. The shop has an open and welcoming atmosphere that makes it easy for customers of all types to enter. I visited around 6 pm on Saturday, and the shop was already half full, so depending on the timing, you may not be able to get in! I ordered the following items: - Oden with chin broth, daikon, egg, thick grilled egg, konjac, and fish cakes (forgot to take a photo because it came later) - Chicken broth cabbage roll - Octopus tempura - Lemon sour - Two types of draft beer (chin broth and chicken broth) The oden had a chin broth base, which seems to be a staple menu item. The daikon and egg were larger than I expected, and I was very satisfied. I realized while posting photos that I seem to unconsciously order items with eggs, but I can't decide which one I like better because they were both delicious! As a little extra, I added the cabbage roll from the chicken broth menu. Cabbage roll oden is rare, right...?? I think this was the first time I tried it \( ´ω` )/ The size was okay, but it was a bit difficult to chew, so be careful if you feel embarrassed about opening your mouth wide to eat. The taste was great though! I couldn't resist ordering the octopus tempura, and it had a smaller size overall, but since I haven't had it in a while, I can't really compare it to others. It was served faster than the oden! (lol) It might be tough to get full just by eating here, but it's great for hopping between different shops as your first or second stop. I'd like to try more chicken broth oden next time! Thank you for the meal...♪*ﾟ

I visited the first Osaka branch of a multi-store Oden restaurant in Tokyo for my second visit. The restaurant is located in an underground shopping area, with curtains separating it from the outside. I sat at the counter and looked at the menu, which had options for bonito broth and chicken broth Oden. I ordered daikon radish, boiled egg, sweet potato tempura, konjac, shirataki noodles, and octopus meatballs. The Oden served had a homely brown soup, which I found to be the best. The daikon was tender and delicious. I also ordered beef tendon, which was tasty. Although I could have ended my meal there, I decided to try the gyoza in chicken broth. The rich and creamy chicken broth exceeded my expectations. It was so flavorful that I thought it could be used as a ramen broth. Overall, the meal was delicious, but I personally prefer the bonito broth.

An old man had oden at a restaurant called Takeshi in Namba. He had some errands to run in Namba and finished them earlier than expected, so he decided to have a drink. Since he didn't have any other way to kill time besides drinking, he wandered around the underground area of Namba and stumbled upon this restaurant. The specialty of the restaurant seemed to be oden, but he started off with a beer. For his first snack, he ordered potato salad, which he loves. Then he added some namero, a dish made by mixing minced horse mackerel with miso and other ingredients, which goes well with alcohol. Since he had fish as a snack, he switched to sake and ordered a popular Osaka sake called Kureharu. He enjoyed the namero slowly with the sake, and finished off with some delicious oden, which had well-flavored daikon radish and chikuwa with a sprinkle of finely shredded kombu seaweed on top. The refined taste of the oden was very delicious. If the oden was this good, he thought he should have just ordered oden from the beginning. While enjoying the tasty oden, he had a highball and left the restaurant in a good mood. It's a casual and delicious restaurant, so if you have the chance, please give it a try!!!

In this era, a new restaurant has opened in Nannan Town!!! It's an oden shop. I love oden, so I couldn't resist going in! Since it's cold, I ordered a hot water mixed with sweet potato shochu, which I don't usually drink. Let's start with daikon radish and boiled egg! As expected from an oden shop, the taste is great! I also ordered atarime (dried squid) because it's available! Maybe I should go for hot sake after all? So I ordered hot sake! Jagabata (potato butter) and shumai (steamed dumplings) have arrived! This is fantastic!!! Delicious! With this quality, I will definitely come back. Thank you for the meal!!!

I went to Namba Station during the New Year's holiday. I found a new shop in Nannan Town and decided to go in. It's located on the north side of Nannan Town. Inside the shop, there is a counter, tables, and it can accommodate around 30-40 people. I ordered a weak oolong highball for 380 yen. I was surprised that the tofu served as a starter was 200 yen. I also ordered konjac for 180 yen and tempura for 180 yen. The konjac was expensive for just two pieces. The tempura was soggy. I quickly left the shop. The only good thing was that the hand towel was thick and had a trendy design. When I paid with PayPay, the name of a takoyaki shop called "Tsukiji Gindako" appeared. Maybe I should have gone for takoyaki instead?

There is a large lantern as a sign for an oden and sake bar in the underground shopping area NANNBA, directly connected to the Imazatosuji Line ticket gate. Initially, I had no intention of entering unless I saw the extensive selection of local sake on the large blackboard that I passed by before. But I think this place recently opened as a new tenant after a different restaurant closed down. It is designed to resemble a trendy downtown working-class pub, managed by a large corporation. I met up with a friend who came to celebrate the end of work, and we quickly entered the bar after meeting in front of it. It was our first visit before heading to our usual spot in Minamitanabe, so we had to hurry because our reservation time was approaching. It was a relief to have Hoppy available here since the chain mainly operates in the capital city, and it can be tough to travel without beer and sake. My friend mentioned they had "chikuwa-bu" on the oden menu, but it wasn't there. It's probably not a popular oden item in Osaka. The color of the oden broth was very soy sauce-like, but it wasn't as intense as expected when tasted. The shredded kelp sprinkled on top of the daikon was a delightful touch. The sashimi assortment strangely lacked tuna, a fish that Japanese people typically enjoy, and instead had a salmon focus, giving it a chain-like feel. However, the thick slices were satisfying, especially the white fish with a crunchy texture and good freshness. The sake selection was overwhelming, and we ended up choosing Kureharu from Ikeda, Osaka, a sake that holds special memories for the two of us. The waitress poured it generously, almost overflowing the glass, and we had to drink it at the edge of the saucer. It was a joyous experience. In Osaka, drinking in underground shopping areas is a part of daily culture, so perhaps the corporation targeted the Kansai region for this reason. It was a rare opportunity for us, and it made us realize that drinking in underground areas can be quite enjoyable. The exterior and the wide variety of local sake completely won us over.

On the last Sunday of the year, Namba area was quite crowded. I was in the mood for oden, not as a drinking snack but as a side dish for rice. I found a place called "Takeshi" in Namba Nannan and ordered the oden set meal. The set included rice, miso soup, pickles, and oden with daikon, egg, konjac, and thick fried tofu. The miso soup was delicious, and the egg was well-seasoned. I wasn't a fan of konjac, but I managed to finish it along with the thick fried tofu and daikon. I wanted more, so I ordered additional beef tendon and cabbage roll. The beef tendon was tender and tasty, while the cabbage roll in chicken broth with a sprinkle of pepper was incredibly delicious. Overall, I was satisfied with the oden as a side dish for rice, but I feel the prices could be more competitive compared to other oden places in the area.

Located directly connected to Namba Station, the underground mall "NAMBA nan'nan" is home to "Tsukiji Gindaco," a new concept that opened in 2019. The entrance is adorned with a huge curtain dyed with "oden" and "seafood." Inside, the atmosphere of an izakaya is evident with oden skewers and other small dishes displayed on the walls. For lunch, they offer set meals like "grilled mackerel" and "pork cutlet." The "oden set meal" comes with rice, miso soup, and pickles. The oden skewers, made with ingredients like daikon radish, egg, fish cake, and cod roe, are rich in flavor from the dashi broth made with flying fish and chicken. The grated kelp on top of the daikon radish is a nice touch. A casual and enjoyable izakaya lunch option.

I visited a shop in NAMBA Nannan that I had been curious about for a while. I decided to go there this time because I wanted to have a drink in the early afternoon. The shop is located at the end of the food and drink street in NAMBA Nannan. I visited around 2:20 pm on a holiday. The shop was about 30-40% full. I looked at the menu after being seated. They had two types of oden, with dashi made from flying fish or chicken. It seemed like flying fish dashi was the main one based on the number of items. Here is what I ordered this time: Draft beer (medium) for 290 yen at the happy hour price, daikon oden for 220 yen, konjac for 180 yen, imitation crab for 180 yen, and a set of black Hoppy for 380 yen. There were also appetizers included, so I'll leave the total amount to your imagination. The oden with flying fish dashi had a light yet flavorful taste. It was clear but had a strong flavor, which was nice. They had other items like chikuwa and hanpen that are not commonly seen in Kansai. I've never seen dried tofu like that before. I was also curious about the oden with chicken dashi, but I'll save that for next time. Next time, I want to enjoy a variety of sake and oden with chicken dashi. Thank you for the meal.

I really want you to see the lives and stories of the people behind the closed door. I hope you can understand what influenced their lives, destinies, and emotions. The film "Days" by director Wang Xiaoshuai focuses on two families affected by the tragedy caused by the one-child policy. It intricately weaves together flashbacks, depicting a poignant epic of modern Chinese history. Today, I visited "NAMBA Nannan" where most shops were operating normally except for a few during the state of emergency. I stumbled upon a new shop called "Odenya Takeshi" that opened last November. I decided to try their lunch menu. I ordered the "Ago Soba" (480 yen), which had a deep and flavorful broth with a subtle taste and soy sauce richness. The ingredients were simple with chopped green onions and cabbage. The soba noodles were flat and had a refreshing smoothness. It was delicious. I paid with PayPay and realized that this shop is a new concept store of "Tsukiji Gindaco." The journey was rewarding, and I have no regrets.

This is an oden restaurant in Nannan Town in Namba. It opens from 11 am, making it convenient for daytime drinking. There are plenty of counter and table seats. I sat at the counter and ordered a draft beer. Looking at the menu, there are two types of oden broth: fish broth and chicken broth. I ordered thick fried tofu, fish cake, deep-fried tofu from the fish broth, and cabbage roll from the chicken broth. A macaroni salad came as a starter, which was not particularly delicious. The oden dishes were decent, but the deep-fried tofu was not very tasty, a bit dry. I ordered a highball. It took a while for the cabbage roll to arrive. When it did, it was delicious. The broth was also tasty.

Namba Nannan. Our generation tends to call it "What Town" when we come across a place that catches our interest. I happened to pass by and found a shop that I was curious about, so I decided to check it out. I searched online and found out that it's a shop affiliated with Gindaco. I sat at the counter, ordered a draft beer, and looked at the menu. I started with chicken tempura and chin soup oden, followed by suji-takotsu mince, negima, harami, and suji meat. The harami was particularly delicious with a lot of tuna and green onions. The chicken tempura went well with the beer. I also tried the chicken dashi oden with shochu. The clams with butter were simple yet tasty, and the buttered potatoes were a safe and delicious choice. Overall, the cost performance may not be the best, but it's a good place to have a drink and enjoy some light oden. I look forward to trying their closing dish next time. Thank you for the meal! I'll definitely visit again.