Last time, I visited Hanakujira Oden at the main store! It was quite something to have oden on a hot summer day in July, sweating profusely (^_^;) This time, in mid-November, on a pretty cold night, I visited the Hanakujira store in Awaza. I arrived around 8 pm, near the main store, with a line of about 20 people. Although there were quite a few people waiting, there were plenty of seats, so I thought I would probably get in after about 30 minutes, so I joined the line! The line gradually grew longer, but it hardly moved. After about 30 minutes, only about 3 groups were able to enter. It was extremely cold, and I was already feeling the effects of the Thai food I had earlier, so I decided to give up and retreat. It was my own fault for expecting the turnover rate of a ramen shop. I returned to the hotel and thought of giving up, but since I was already in Osaka, I put on my coat and returned about an hour later. This time, there were about 10 people in line, and I was able to enter smoothly after about 15 minutes. Once seated, I started with a draft beer! The price of 300 yen per glass was also a pleasant surprise. I picked out my favorite oden items and handed over a memo. The daikon radish, tendon (2 pieces), thick fried tofu, UFO, korokoro, and shungiku were all delicious! The dashi (broth) was amazing, more than anything else. The original UFO was a round-shaped paste, fluffy and delicious. Since I had tried whale tongue sashimi last time, I ordered korokoro this time, which turned out to be a part of whale skin. But what impressed me the most was how the hot oden warmed my cold body and soul on that chilly night. The deliciousness was multiplied.

I finally made a visit to the oden restaurant I had been eyeing for a while. The main store always had long lines, so I decided to try the branch store this time. Luckily, there was no wait and I got seated right away. With so many types of oden to choose from, it was hard to decide. For my first round, I ordered tendon, egg, UFO (rice cake wrapped in tofu skin), daikon radish, thick fried tofu, and mochi kinkaku. The daikon radish and egg seemed to have been simmered beforehand and then reheated in the pot. The rest seemed to be prepared fresh and added to the pot. The daikon radish was delicious and the broth was so good I couldn't help but drink it up. For my second round, I ordered fish cake, daikon radish, hanpen (fish cake made from ground fish), tsukune (chicken meatballs), negi-bukuro (leek pouch), and udon pouch. Be careful with the negi-bukuro and udon pouch as they tend to burst and spill everywhere when opened. The udon was also tasty and flavorful. In the end, I tried 12 items and was almost full. The total cost for the oden came to 2100 yen, which I think is reasonable. There are still more items I haven't tried yet, so I will definitely be revisiting this place.

I used it for the third time in Fukushima around 8:00 PM. Even at 8:00 PM, there were three groups waiting, and we were able to enter around 8:15 PM. We were seated at the counter and the first drink was only 300 yen, so cheap! I ordered beer and highball. My favorite is the "Negi-bukuro"! The combination of leeks and ginger is great, I always eat two of them. For the second drink, I had a toast with hot sake. I learned the deliciousness of sake here. Total 3,700 yen [Food] Negi-bukuro x 2 Cheese roll Cabbage Daikon Egg Shungiku... (vague memory) [Drinks] Beer 300 yen Highball 300 yen Barley soda 300 yen Hot sake 300 yen

After giving careful consideration to my body, I have to agree with the customer at the next table who said, "This place is like heaven." The oden here is incredibly delicious and, most importantly, affordable! In this day and age, is it really okay to charge 500 yen for a bottle of beer? When the cold season arrives, the Hanakujira restaurants get so crowded that it's hard to get a table, so now, in early autumn, is the best time to visit.

In August, the main store was closed so I went to the Asu store. I thought it would be less crowded in the summer, but there was a second group waiting. We ended up leaving our beloved dog at home and when we returned, we were a bit late and rushed to eat and drink. It was not as relaxing as we had hoped. The food was delicious, but the flavor was a bit weak.

I often eat in Osaka but rarely drink alcohol, so I didn't pay much attention to it. However, my colleague mentioned that all drinking enthusiasts in Osaka must have visited this place before. They said that even on weekdays, you can't get in without waiting in line. So, I decided to visit for the first time and arrived just after opening at 4 pm. There were already three people waiting, but it seemed like a lineup right after opening. Once inside, about 80% of the seats were already taken, which was surprising for a 4 pm drinking spot. I sat at a counter seat with a hot pot of oden in front of me. I wrote down my order on a piece of paper and handed it over, then waited for about 5 items to arrive. The efficiency of the staff was excellent. The daikon oden was delicious, with the broth soaked through to the core. The broth was incredibly tasty, and I couldn't help but drink it directly from the plate. It was so delicious that I kept ordering more oden and drinking the broth until the end. I forgot to take photos because I was so engrossed in eating and saying how delicious it was. I wanted to capture the spring vegetable oden in a photo, but I only managed to take one picture. I quickly finished about 10 dishes and left. This oden restaurant is definitely worth visiting again.

Oden in the summer is also great. The restaurant is cool inside, and the draft beer is always served in a chilled mug, so you don't end up sweating a lot. I arrived a bit late, around 5 pm, in August, but since it's summer, I was able to get a seat after one round. When I left, there were two groups waiting, but it was nothing compared to the crowded winter days. I started with the classic daikon and egg, and soon found myself thinking, "Ah, this broth is delicious." I carefully selected my favorite items, enjoyed some beer, and had a great time. The summer-only pike conger with yuzu was easy to eat and had a nice citrusy touch.

In the summer, it was not crowded and we were able to enter quickly without lining up! My recommendations are fried tofu with spring onions, and rice cake skewers! The cost performance is outstanding, and three of us were full for about 7,000 yen! It was delicious and I want to come back again!

The summer oden here is also delicious. The staff's efficiency always impresses me. Today, I tried adding spring cabbage to the usual ingredients for some vegetable intake. The yam topping was unexpected but surprisingly good. This is a restaurant worth waiting in line for. Thank you for the meal.

When it comes to oden, it's usually associated with winter, but I heard there is a delicious oden restaurant in Osaka so I decided to visit. The main store was right nearby, but it looked hot with its street stall-like setup, so I opted for this air-conditioned restaurant next door. It's a popular place, but I was able to get in right away on a Friday at 5 pm, and gradually I noticed more salarymen coming in... Huh? They finish work early, huh. The oden, with its flavors soaked in, was delicious no matter what you ate, and I even drank up all the broth. The cheese rolled cabbage and shrimp shumai were especially tasty. I heard they also offer takeout, which is great. It's the kind of place you'd want to come back to regularly. ♡

I visited an oden restaurant called "Hanakujira" near Fukushima Station, with a rating of 3.63 on Tabelog. There are two branches within a 1-minute walk of each other, and both are always packed. I had always wanted to try it because of the long lines. The oden broth was unexpectedly delicious, with a sweet and rich flavor that showed the dedication of the chef. Overall, the food was even better than I had imagined. The standout dishes were the saezuri and negibukuro. The prices were not listed on the menu, but they were quite affordable, with dishes ranging from ¥100 to ¥300. They also offer sake and draft beer for ¥300. I highly recommend this place, so be sure to check it out when you're in the area.

Daikon, tendon, tofu, wiener, cabbage roll, chrysanthemum greens, octopus, thick fried tofu, conger eel, egg, konjac, shumai, enoki. It's been a while since my last visit, and the recommended dish is the chrysanthemum greens! The flavorful chrysanthemum greens topped with yam and mixed with dashi and spring chrysanthemum is the ultimate recommendation! Also, the cabbage roll is filled with plenty of cheese that melts in your mouth, and the cabbage itself is sweet. The conger eel is a summer limited menu and it's so fluffy and delicious! A must-eat! The daikon and enoki mushrooms are seasoned with shichimi spice, giving them a spicy and delicious flavor that is beyond words. This is a highly satisfying oden restaurant!

In Fukushima, I arrived at the recommended restaurant at 4:20 pm, but it was already full and there was a line outside. Despite being alone, I waited for about 2.30 minutes! It was hot outside in the summer, but it was cool inside, and the hot oden was delicious! Especially the daikon radish and tofu were very flavorful! The shumai, tsukune, and chrysanthemum leaves were also delicious! And it was cheap! ← This was the most surprising part! I had a bottle of beer and 8 types of oden, and it only cost 2,000 yen! I was extremely satisfied!

Dinner time at "Hanakujira Ayumu" in Fukushima Ward. A popular oden restaurant where there is always a line even before opening. This time, I visited at 6:30 in the evening and surprisingly managed to get a seat without waiting in line. The counter seats were full, so we were guided to a table, which was still lucky. We started with a highball for a toast. The dishes we enjoyed were oden with daikon, atsuage, gyusuji, negibukuro, enoki, hanpen, egg, tako, negima, tsukune. The gentle broth in the oden was delicious. We also had chanja, yuzu daikon, and dried daikon kimchi as side dishes. We ordered a half-size red wine for 900 yen as a refill, which surprisingly paired well with the oden. Even though the prices were not displayed for each dish, they were very reasonable and affordable. By the time we left, a line had formed again. It's understandable why people line up for delicious and affordable food. I prefer sitting at the counter, but the atmosphere at the table was also nice. Thank you for the delicious meal!

Located near Subway Nakanoshima and a 5-minute walk from Fukushima Station, this restaurant is a renowned spot for oden, even featured in the Michelin Bib Gourmand guide. The main branch is right next to the Fukuhima Tenmangu Shrine, with two additional branches nearby. When we decided to grab a drink in the area, we chose this place and were directed to the nearby branch since the main one was full. We were quickly seated as a group of four. The signature dish, Hana Kujira, features whale tail served with vinegar miso. I didn't have time to take photos as I was not the only one enjoying the dish. The prices are surprisingly reasonable, with oden starting from around 200 yen and beer priced at 300 yen per glass. The oden has a rich broth and a gentle flavor, perfect for enjoying with a cold beer even in the summer. We ate and drank heartily, yet the bill for four people didn't exceed 5000 yen, which was quite a pleasant surprise.

Thank you for reading this article. Likes and comments are encouraging. I will continue to update a lot, so I would be happy if you could save or follow. Octopus, eggs, daikon radish, whale back, and outside sinew were all delicious and reasonably priced. Thank you for the feast.

It's not a place where you can take your time, but the food is really delicious and the prices are reasonable. The service was also quick, which was great. It's always crowded, so you need to be prepared to wait in line. I would like to go back when it's not as crowded.

I have been to the popular oden restaurant Hanakujira in Osaka a few times, so this time I went to the Hanakujira Asu branch next to the main store. The menu I ordered included the following: (signature dish) Negima Mire Kinchaku - a kinchaku packed full of leeks with a strong ginger flavor, very delicious. Daikon radish, bamboo shoots, octopus, thick fried tofu, shiitake mushrooms, and Udon Kinchaku - udon noodles packed tightly inside a kinchaku. It was even more delicious than it looked. Shrimp dumplings and 2 or 3 beers to go with it. The oden was so delicious that the beer went down smoothly. The broth of the oden was excellent, and all the dishes were consistently delicious. The place was not crowded, maybe because the weather was bad that day. The atmosphere at the Asu branch was completely different from the main store, with a trendy and stylish vibe. Satisfied.

A super popular oden restaurant in Osaka, located in the Fukushima area. I had never heard of it before, but my friend insisted we had to go there, so we braved the line and went. Initially, we lined up at the main store just 10 seconds away, but the staff recommended we try the branch store nearby where there are more seats and a higher chance of getting seated quickly. In the end, we still had to wait a bit. The taste is probably the same, but at the branch store, getting a seat at the counter is just luck. Luckily, we managed to snag seats at the end of the counter this time. The "hanakujira" dish, named after the restaurant, is like a whale vinegar dish, not very appetizing visually but surprisingly tasty without any strange smells. I don't usually eat oden, but the atmosphere made it taste better somehow. The negi-bukuro, yuba, and enoki were good. I'd love to go back when I visit Osaka again. Total bill: 3,300 yen for 2 people. Items ordered: Hanakujira, daikon, thick tofu, konjac noodles x2, octopus, negi-bukuro x2, wiener sausage, yuba, beef tendon, enoki mushrooms. Drinks: Highball x2, oolong tea.

Winter was always crowded, so my friends and I decided to go when it was out of season. Finally, yesterday we were able to get in with just a 2-3 person wait. Since there were 3 of us, we were seated at a table. The recommended spot is the counter where you can see the oden being cooked. Everything is delicious, but my favorites are: daikon, hirousu (deep-fried tofu), tendon (beef sinew), cheese roll, udon pouch, egg, and enoki mushrooms. I always order the daikon. It's soaked in a flavorful broth but not too soft, really delicious. By the way, the "udon pouch" is probably a new menu item introduced after the pandemic. Previously, it was only available for groups of 6 or more who reserved a separate pot to eat. Now it comes in a pouch with udon, green onions, and tempura crumbs. It's a perfect way to end the meal. It was really delicious this time too. Thank you for the meal.

On a regular day, I made a reservation and visited the restaurant. During the winter, it was difficult to get a reservation, so I gave up. But now that it's getting warmer, I decided to try again. At first, the staff prepared a selection of oden for us. Then we added more items to our order. Every ingredient was delicious, but my personal favorite was the "negi-bukuro" - deep-fried pouches filled with plenty of leeks and ginger. They also had a self-service fridge with a variety of alcoholic drinks. At the end, we calculated the total cost based on the number of drinks we had taken from the fridge. Even though we were with people who drank a lot, the bill was surprisingly affordable.