I had made a reservation in advance, but I was shopping and got delayed, so I used a taxi from Umeda. I apologized for being late and the taxi driver mentioned that he knew of the Tokosaki's Toyo, but didn't know there was one in Toyosaki. The shop in Toyosaki was passed down by an apprentice of the original Tokosaki, preserving the authentic taste. Inside, the owner greeted me warmly and I ordered a beer and a set of kansasai daki. The egg tofu arrived, looking plain but with a perfect firmness and delicious flavor, especially the broth. The oden arrived next, served in shallow dishes with just enough broth to enjoy the ingredients. The sake I ordered was Tsukasa Masamune, served in a retro bottle. The oden dishes included tofu, daikon, ganmo (deep-fried tofu), shrimp tempura, octopus, quail eggs, potato, shumai, and sumaki (today was red snapper). Each dish highlighted the natural flavors of the ingredients. The shop filled up quickly, but it was not flashy. The simplicity allowed the deliciousness of each ingredient to shine. The oden at this place was truly deserving of its 6-year consecutive Michelin recognition. As I left the shop, I couldn't help but think of the subtle elegance of the place.

Visited on a weekend night. One of the famous Osaka oden shops loved by Morishige Hisaya. We started by ordering the "Kansai Daki Set" (4000 yen) for two people. Later, we ordered a few more dishes we liked and finished with "chameshi". The chameshi was excellent because the broth was light and delicious. It was even better when eaten with the accompanying kombu. We thoroughly enjoyed this Michelin-starred restaurant. It was delicious. Thank you for the meal.

I made a reservation and visited the restaurant for the first time. It was a late time at 8:30 pm, and there were two salarymen sitting at the counter. We were seated at a table and ordered beer first. The recommended dish was the Kansai Daki set, so we ordered that along with some additional items later. After about 5 minutes of waiting, the Kansai Daki set arrived at our table. It was a rich broth with various ingredients, including Sumaki, Ebiten, and Fukurohaanri, which were unfamiliar to me. We tried each dish one by one. The broth was not as strong as it looked, with a good umami flavor and a relatively light taste. All the ingredients were delicious and went well with alcohol. The Sumaki was made with fish paste, originally using conger eel but now using sea bream due to cost reasons. The chef, who was the third generation, was friendly and even talked to us, sharing the history of the restaurant with photos of the first and second generations displayed inside. After trying a few dishes, we ordered some more, and a light broth tea pickle dish was served automatically, which was surprisingly tasty. We had a great time eating and drinking, spending around 5,000 yen. Not bad at all. I would like to visit again. Thank you for the meal!

There were so many delicious dishes! The daikon and eggs were reliably tasty. The konjac was also so delicious that I had seconds. I also went for seconds on the bagged dishes, they were really delicious. I want to eat octopus and kimchi too, they were so tasty that I want to eat them again. The broth was also all-you-can-eat! I drank too much!

Visit date and time: 18:40 on a weekday Wait time: Reservation Menu: Kansai Daki Set 4,400 yen + Drink As it has started to get warmer, I felt like having oden at the end, so I made a same-day reservation and visited. When I arrived at the restaurant, there were no other customers, so it felt like a private booking. Perhaps it's because it's getting warmer now. I heard that it was full and bustling the day before. Since there were no other customers, I was able to have a good conversation with the chef. The oden is made with carefully selected ingredients, including fish paste products made in the store. It's impressive that all the items on the menu are oden. I would like to visit this place again when it gets colder. Thank you for the meal.

We visited a restaurant that was featured in "Oishinbo" and had been curious about. We went with about 6 people for a welcome party. The specialty dish was called "Kantou Daki," a type of oden, and it was delicious. The menu was incredibly simple, with only this dish available. We had a great time enjoying the delicious oden, which was more than we could finish, but we were able to take the leftovers home.

I was curious about this oden restaurant from a manga. It seems like they are starting fresh here since the old man passed away. The owner is friendly and the ingredients, including the broth, are carefully prepared. I really admire their delicious oden. I hope they continue to do their best. It's completely different from Ooto Tenjin. I will definitely come back!

Looking for a recipe for oden. The second oden shop that came to mind. It's been 8 years since I last visited. Back then, the head chef was there, but this time there was only one apprentice. The head chef was hospitalized in February, and it seemed like he had a bad fall while in the hospital, leading to his passing in June at the age of 90 years and 8 months. After that, it took about 3 months for the name change process, and the apprentice (not a relative) took over and recently reopened the shop after a renewal. The paper menu remained the same, but thankfully that terrible author's work that used to be displayed elsewhere in the shop was gone. The water eggplant was not available. The rice bran bed is still alive, it seems. Despite being in business for almost 20 years, the oden is still top-notch, but the strong presence of the head chef was missing, and that used to stand out negatively, so it's uncertain how long they can hold up without him. I might try visiting the shop in Sonezaki that I had consciously avoided before. Delish smile~! Hot sake and Osaka-style mixed rice set.

During my 10-day stay in Kansai, on the last night, I visited the famous oden restaurant "Joyo-akari". This place was featured in the manga "Oishinbo". They serve oden in a pot with all-you-can-drink dashi broth. I ordered the "Kansai Daki Set" which includes 13 different ingredients to share with my wife. The staff even lent us a sharp knife to easily split the ingredients. We started with eggs, daikon radish, and fried tofu. The broth was slightly rich and delicious. The set also included tofu, dumplings, cabbage rolls, fu, konjac, shrimp tempura, shredded konjac, and taro, among others. The "sumaki" made of pike conger eel paste was a unique addition. Most of the ingredients are handmade by the restaurant. For dessert, we shared the "chameshi", which was incredibly tasty. The staff were friendly and the atmosphere was lively, typical of Kansai people.

After enjoying the renovated "Waniku," I, a bright M man with the face of a tax collector from Suita and a large mammal, found a nearby store miraculously to fill the gap in my stomach. According to the tax collector face, it is a renowned restaurant that appeared twice in the manga "Oishinbo." I must visit this place! I called ahead and was delighted to receive a positive response. I arrived in about a minute on foot. The curtain had the name "Mori Shintaro" on it! What could this be? Upon entering the store, I found several tables with stoves installed, and I sat at one of them. I ordered the drink and Kansai-style hot pot set for 3980 yen for two people. After a while, the hot pot was served. The ingredients included Hiro Ushu, Fukuro, Shumai, Ebiten, Goboten, Sumaki, Tamago, Yaki tofu, Konjac, Ito Konjac, Daikon, and cabbage rolls. Since it was for two people, we shared it while enjoying. The soup with sea bream broth initially tasted a bit strange, but as it simmered, the flavor gradually improved. For the finishing touch, we also had Chameshi (Oden dashi rice porridge) and left satisfied. There were photos of world-renowned architects nearby, and it was a happy time to be able to eat the same food as them and other famous cultural figures. Currently, the restaurant has a rating of 3.65 on Tabelog.

I wanted to eat oden, so I finally went to Tokoyo, a place I've been wanting to visit for a while. The menu consists only of oden. The shrimp tempura, fukuro, daikon radish, cabbage roll, and potatoes were delicious! I was surprised to find potatoes in it. In the west, it's common to have potatoes in oden, but I heard they don't usually put them in oden in Kansai or Kanto. Both the shrimp and potatoes were delicious. I regret splitting the chameshi (rice with tea) at the end in half, as it was so delicious that we should have each had a full portion. The price for one serving of oden is a bit high, around 1,000 yen for two people. I will definitely come back again!

In Nakatsu, there is a famous oden restaurant listed in the 2022 Michelin Guide Bib Gourmand. I arrived at 11:30 am on a weekday and was the first to enter. The restaurant was empty right after opening. I ordered the first 4 items on the menu, which were served in less than 30 seconds. The oden was soft and delicious, and I finished my meal with rice in about 7 minutes. I was able to leave the restaurant just 9 minutes after it opened.

Visited since March 3, 2017. Last time, I chose 4 items for lunch, but this time I visited in the evening and chose the Kansai Daki set, which includes 14 items for 4400 yen. However, since you can choose, I selected about half of them. The broth is different from the thin one you find at convenience stores, it has a rich color. But it is deep, light, and elegant in taste. You can pour the broth over the rice, and it's absolutely delicious. The Kyoto Tanba daikon has absorbed the broth well, and you can taste the deliciousness of the broth itself. The shumai has a strong ginger flavor. The same goes for the stuffed cabbage, it seems to be simmered for a long time but still maintains its shape.

Finally visited a delicious oden restaurant. The broth is unique with a hint of red miso, different from the octopus plum or flower whale broth. I'm sorry if I got it wrong. Architect Tadao Ando's office is nearby and he is a regular customer. They also open for lunch, so I want to go again.

Today, I have three things to apologize for in advance. Near my temporary residence in Osaka, there was a shop that I had been curious about for a long time. They only serve lunch on Mondays, Wednesdays, and Fridays. At night, it's only course meals. So the hurdle for visiting was high. If they offered a la carte at night, I would have gone a long time ago. I entered around 12:20 pm and the counter was full, so I had to sit at a table. For lunch, you mark four ingredients you want on a paper placed on the table. I'm indecisive, should I choose daikon, egg, thick fried tofu, ganmo, or tofu? Today, I chose ganmo. Oh, by the way, what surprised me about Osaka's oden was the presence of "shumai." In Nagoya, it doesn't exist. I've been to Kanazawa and Shizuoka, but it wasn't there either. Moreover, shumai is popular at the oden shop. So, one shumai is a must. Since it's oden, it was served quickly. Will it be enough? I feel like there's too much rice left. It seems like I'm not a fan of pickles and tsukemono, as the young chef noticed and said, "You can have seconds of rice." Well, even if I can have seconds of rice! I'm just worried about what to do with the extra rice. Maybe I should go get some furikake. Well, as usual, I took photos here. Here is my first apology. I was eating away when I saw a sign saying "No photography allowed inside the restaurant." Oh no! I already took some photos. Even the order paper. I even rearranged the oden plates and boldly took pictures. I'm sorry. It's oden. I have a sensitive tongue, so it wasn't too hot, and it was delicious. It definitely has more flavor than Kanto-style oden. The shumai was great! Next time, I'll order more shumai. I wonder if I should order another serving for one person. At that moment, the young chef said, "Would you like seconds? You can have it with broth." Oh, well, just a little bit. A plate with rice, broth, and seaweed sprinkled on top looked delicious. I wanted to take a picture... I secretly took a picture while avoiding the chef's gaze. Here is my second apology. I'm sorry. After finishing the oden, I had leftover rice and didn't know what to do with it, so I quickly poured some of the remaining broth onto the rice, again, taking a quick photo without the chef noticing. I was already eating it with the broth. Here is my third apology. I'm sorry. There are plenty of photos uploaded on Tabelog, so why not? That's why I thought it was okay to take photos! There was a famous person with a grim reaper face displayed in the restaurant. I wonder who that is. Oh, it's Tadao Ando! If you don't know, look it up. By the way, it seems like you can add more ingredients. I should have asked.

I visited a restaurant that was featured in "Oishinbo" and I was eager to go there in Osaka. The lunch and dinner menus are different, and for lunch, you can choose four items from a selection of traditional dishes. Even though I was still a bit tipsy at the time, all the dishes were incredibly delicious! I definitely want to go back for dinner as well. Thank you for the wonderful meal!

The weather has become cooler in the mornings and evenings, and it feels more like autumn. It's the season when I start craving oden. My partner is a dream oden reviewer who travels around the country trying different oden dishes, so it seems like they really love oden! Oden may seem like a simple dish at first, but it's a great way to get your veggies, it's high in protein and low in calories, and it pairs well with both cold sake and beer. The key to oden is the broth! The different flavors that come from various ingredients and secret touches at different shops are what make oden so special. One specialty oden shop is "Joyo-to" which has been around for 75 years. It's been loved in Osaka for a long time and even appeared in the manga "Oishinbo"! As someone who grew up with gourmet manga like "Oishinbo," I was so thrilled! The secret broth that is continually added to, the carefully prepared ingredients, and the homemade fishcakes and other items are a must-try. The shop was established in the 20th year of the Showa era, just 4 months after the end of the war. The previous owner, who was a gardener, was asked by the priest of the local shrine to do something to lift people's spirits, and that's how they started a stall in the shrine's grounds, gathering market vendors. In Kansai, oden is called "Kanto-daki," and at "Joyo-to," they make it in the Osaka style with a broth made from sea bream heads, Rausu kelp, and white miso, and carefully prepared ingredients simmered together. The interior of the shop is a traditional Japanese style that is calming. As someone who is more familiar with Kanto-style oden, I was surprised by the boiling hot broth! In front of the shop, there is a sign that says, "The staff here can't speak Osaka dialect," which adds a touch of Osaka-style hospitality. According to my partner, who is an oden enthusiast, the owner is over 90 years old, and his wife takes the night off. A person who seems to be their son provided attentive service and explained the oden dishes. The original drawing of the owner from "Oishinbo" displayed in the shop looks just like the owner standing in front of us with a smile! I can't help but admire how amazing manga artists are. I hope the owner stays healthy for a long time! The oden itself was very satisfying with a generous amount of ingredients. Octopus, daikon radish, dumplings, konjac, shrimp tempura, vegetable pouches, hirousu (fishcakes), grilled tofu, string konjac, eggs, cabbage rolls, shrimp potatoes, potatoes, sumaki, and goboten - all were delicious with rich flavors. Don't forget to try the owner's pickled water eggplant and the finishing dashi tea pickles. This historic oden shop will surely continue to be loved for a long time. Thank you for the delicious meal!

It's been a long time, three years to be exact! Last time, I was lucky enough to leave the 700th review. Since then, I've been hoping to visit the evening session but couldn't find the right timing, so I've been struggling for three years. Finally, my wish came true and I made a reservation for the evening session. The elegant master is now over 90 years old and has already retired. However, his son or someone resembling him was managing everything diligently. The master is still at the back of the restaurant, so if his health permits, I might be able to have a chat with him. In the evening session, the assortment of Kansai-style oden seems to be confirmed at the time of reservation. On this day, various ingredients were already set in the oden pot! First, we had a complimentary dish of egg tofu while toasting with Ebisu beer. The oden is explained in detail by the young master. The ingredients in the Kansai-style oden I had this time were octopus, daikon radish, hirousu (fish cake), fukuro (deep-fried tofu pouch), konjac, egg, shumai, taro, sumaki (deep-fried fish paste), string konjac, grilled tofu, shrimp tempura, burdock tempura, potato, and cabbage roll. Each one is delicious with a rich broth made from the head of sea bream. Especially, the shrimp tempura, taro, and sumaki were delicious! I switched to Izumi Masamune sake halfway through. The retro feel of the sake bottle is great! For dessert, we had tea rice and the master's homemade pickled water eggplant, which was very satisfying. The oden has a rich, dark broth that is simmered with ingredients like in a hellish cauldron. It's completely different from the famous oden in Hozoji or the crowded shop in Fukushima. But when it comes to oden in Osaka, this is definitely a top-notch store that cannot be missed! It's the season when oden becomes even more delicious, so I want to visit as many oden shops as possible during this time. Thank you for the meal!

I visited around 12:15 pm and although the restaurant was full (there were seats available for sharing), the owner asked a customer at the counter to "settle the bill as soon as you finish eating" and I was able to find a seat. I was a bit scared, but I realized it's better to avoid using your phone after finishing your meal. They had a selection of 4 items for oden, and I chose egg, shumai, fish cake, and burdock tempura. The fish cake and shumai were delicious with a flavorful broth, but the burdock tempura was too hard and lacked flavor. When I found it difficult to eat with just rice, the owner asked if I wanted more rice with broth, which was topped with bonito flakes and seaweed. It was delicious! It seems you have to ask for it yourself as the staff may forget. Regular customers ask for refills and extra toppings for free. Additional oden ingredients cost 100 yen each. Next time, I'll act like a regular customer and enjoy the experience.

In Nakazaki-cho, there is a traditional oden restaurant that appeared in the manga "Oishinbo." I met an old teacher or rather an old friend who I was indebted to during my elementary and junior high school days... We had a reunion with a senior who has a deep connection with me. We ordered the Kansaidaki, named by the famous actor Shunji Mori, which is a Kanto-style simmered dish. We enjoyed dishes like daikon, hirousu, and fukuro, all soaked in delicious broth. The chef's stories were entertaining and filled with great topics for food lovers. Of course, we also had Japanese sake. The idea of using cabbage rolls as a base was first thought of here. We also tried the octopus, egg, and konjac, all made with carefully selected ingredients and comforting broth. For dessert, we had "chameshi," a rice dish cooked in broth that was more like a porridge than ochazuke. It was a fun and delicious meal! Thank you for the feast! 🍲

Tonight was the farewell party. We were treated by a senior who we have been grateful for at a famous restaurant that even appeared in "Oishinbo". They serve a special type of oden called "Kansai Daki" and also make their own fish cakes. The oden comes with 14 different ingredients in one serving, so you can eat until you're full. The broth is carefully made and when you add the black shichimi pepper provided, it gives a different flavor that is delicious. Thank you for the wonderful meal!