After finishing watching a baseball game at Koshien Stadium and returning to the Namba area where my hotel is located, I felt hungry and wanted to have some drinks. I thought about having oden, so I entered a restaurant and found it to be full. I waited in the waiting area for about 5 minutes and then sat at the counter. I started with a bottle of beer and looked at the menu to decide what to order. There was a recommendation to try something unique to the restaurant, so I ordered the octopus simmered in sweet soy sauce, whale tongue simmered in sauce, and Seigoin daikon radish. The dishes were served promptly, and they were delicious. The octopus was sweet and salty, the whale tongue had a fluffy texture, and the Seigoin daikon radish melted in my mouth. They were so good that I ordered more as a closing dish. I then switched to hot sake and ordered the recommended "joukan" which is slightly warmer than regular hot sake. I also added whale salted tongue as recommended on the menu. It was a delicacy with rich flavor that increased as I chewed. I also enjoyed the peony oysters, ginkgo nuts, and egg. Overall, it was a satisfying meal. Thank you for the delicious food!

I visited Takoume main store for the first time and saw empty seats at the counter from outside! I thought it was a chance and entered, but it turned out that the reservation customers were about an hour late and that's why there were empty seats. I waited for about an hour with 3 other groups and finally got seated. It was delicious. The soup and rice were great. It seems like reservations are prioritized, so it's better to call ahead before going. Thank you for the meal.

I went to a long-established oden restaurant called Takoume. I thought it would be difficult to make a reservation, but surprisingly it was easy to get one, lucky me. I ordered octopus sweet stew, whale meat, and oden a la carte. The only option for alcohol was plain chu-hai, which was disappointing for me as I like lemon chu-hai. The octopus was soft and sweet. I understood why it was recommended to try it. I tried whale meat for the first time, it was tender and juicy. The oden was delicious, with the daikon radish melting in your mouth. I also ordered mozzarella, which came in a surprising form - cheese inside fried tofu. It was unique and tasty. Lastly, I had whale meat stew on rice with oden broth poured over it, which filled me up. The restaurant was constantly busy, so reservations are a must. However, the staff seemed to have difficulty with English, making it challenging for non-Japanese speakers. The service was a bit cold with only basic Japanese and English words.

The whale was said to be a specialty, but hmm. It was a bit too strong-smelling for me. It didn't suit my taste. The other dishes were okay, quite delicious. But I felt like the prices were a bit high, like tourist prices. The whale meat is something to be cautious about, haha.

I received a message from my elders saying they wanted to eat Takoume's oden. Since the Umeda branch does not take reservations, I called the main branch and managed to secure a reservation! On the day of the visit, we arrived at the restaurant, which was about a 15-minute walk from my elders' accommodation. We sat at a table in the back and first ordered some dishes: - Whale meat simmered in soy sauce - Whale bacon - Octopus in sweet soy sauce The simmered whale meat was tender and delicious! The whale bacon was too bland to leave an impression. Then, it was time for the oden: - Fish cakes - Daikon radish - Bamboo shoots - Eggs - Fried fish paste - Fried tofu - Shumai dumplings - Cabbage rolls - Konjac noodles - Beef tendon - Fried sardines Everything was tasty, but nothing particularly stood out, even the expensive fish cakes. Also, one staff member did not provide good service, which was disappointing. It was not an all-you-can-drink service. We ordered our drinks a bit early to account for the wait, but were constantly asked to change our glasses because there were not enough, making it difficult to enjoy our meal! We were not informed to write down our oden order on paper, but when we tried to order verbally, we were abruptly told to write it down! They should pay more attention to their customer service! While it may not be an issue for them due to their popularity, they should improve for the sake of their customers who visit with high expectations. The current rating on Tabelog is 3.60.

On this day, I went on a food tour around Umeda♪ The 5th place I chose was an oden restaurant that is said to be the oldest in Japan, with a history of 170 years. Located in the bustling Dotonbori area, it was interesting to see the difference between "Kanto-style" oden and what I'm used to. I made a reservation just before opening and was able to enter right on time. I enjoyed a draft beer for 715 yen, a chu-hi for 550 yen, and a serving of pickled daikon for 275 yen. For food, I tried the famous sweet simmered octopus skewers for 880 yen, which were cooked in a secret broth that has been used since the restaurant's founding. The octopus was tender and delicious, enhanced by the accompanying Japanese mustard. I also tried whale skin, which had a unique texture and good flavor, although it was milder than what I expected. The seasonal oden items like ginkgo nuts and spring chrysanthemum were also tasty, with the chrysanthemum offering a nice bitter flavor and aroma. The restaurant's exterior and long history gave me a different impression than the modern signage and takeout options that were present when I visited. It was a bit unexpected, but it made the place more approachable. I would like to revisit at a different time of year in the future.

Whenever I come to Osaka, I always make sure to visit Takoume in Umeda. It's not about being classy or not, but rather about the lively and vibrant atmosphere that resonates with the people of Osaka. There are regulars who sip their drinks slowly, old men laughing heartily, elegant couples, and cheerful groups of women having a good time. Even waiting for a seat at the counter feels like listening to a short story. As a cycling enthusiast, I enjoy the set menu options like A-class, S-class, and S-class S-group, which add to the fun atmosphere of the place. On this particular day, I ordered my favorite dish, whale dishes. The first dish was whale skin with egg tempura, skillfully prepared to remove excess oil and turned into an oden ingredient. The second dish was whale tendon with chikuwa and tofu, offering a satisfying chewy texture. And the third dish was whale tongue with shredded daikon, featuring a refined flavor and texture. These whale dishes are a specialty that you don't often find, even in Miyagi, a modern whaling base. Eating them always makes me feel like I've truly arrived at Takoume. Another interesting point is the difference in oden style between Tohoku and Osaka. In Osaka, the broth is minimal, emphasizing the ingredients themselves, which I personally find quite refreshing. Watching the large pot simmering at the counter, I observe the careful placement of ingredients and the artful use of the broth. This traditional Osaka style of cooking has a long history and sets the tone for the entire experience. Maintaining a place like this must be challenging, but I hope they continue to offer delicious oden in this cozy atmosphere for years to come. I look forward to my next trip to Osaka and another delightful visit to Takoume!

I visited "Takoume Main Store" in Dotonbori for the first time in 3 years. After having a quick drink at a standing bar, we decided to visit this place as our second stop. The restaurant was busy, with customers constantly coming and going. We had to wait a few minutes before being seated at the counter. We started with a highball and a hot water split with sweet potato shochu, toasting to our visit. The edamame appetizer was salty and went well with our drinks. We tried various types of oden, including daikon, kikuna, oysters, simmered octopus, thick fried tofu, saezuri, and koromaki. The daikon was tender and flavorful, the oysters were juicy and delicious, and the saezuri and koromaki were interesting choices. It was a long time since I had such delicious oden.

I went to this restaurant with a friend for our third stop of the night. We had to wait for about 40 minutes before being seated at the counter. The restaurant had a traditional feel with a counter in a U-shape and tables in the back. The staff were friendly and spoke English well, making it welcoming for international visitors. We ordered a variety of oden dishes, which were served in a timely manner. Each ingredient was cooked perfectly and added at the right moment. It was a professional and delicious experience. We left the restaurant after about 90 minutes, feeling satisfied with the cozy atmosphere and great service. I would definitely want to visit again. Thank you for the meal! ＼＼\\٩( 'ω' )و //／／ ===========

In Dotonbori, Osaka Minami, there is a very old Kanto-ni (stewed dish) restaurant. It was established in the first year of the Koka era (1844), making it a longstanding establishment of over 170 years! A must-try dish is the sweet simmered chirping and octopus passed down from the previous generations! I had it with a set that included whale tendon and cartilage, along with hot sake! Whale meat has become a luxury ingredient nowadays, but I used to eat it often in school lunches when I was a child! Also, the tin tampos and sake cups are great! They make the food taste even better! Enjoying the simmering odors of oden in front of you is a truly supreme moment. It's a leisurely and relaxing time, but since it's a popular spot, it might be good to give up your seat if there are waiting customers after eating your desired oden. I want to go eat whale meat again!♪～(´ε｀ )Thank you for the meal.

I was drawn in by the appearance of the oden shop! Everything was delicious, but the daikon radish was the best. It was so tender. I was happy to see ingredients like potatoes and fresh wheat gluten. Oden goes well with sake! The only downside was that the atmosphere inside the shop was a bit too quiet, making me feel self-conscious. Other than that, it was great!

Even in the winter season, one place I always want to visit in Osaka is Takoume. I made a reservation a week ago for 7:00 PM. The restaurant was crowded with many people waiting, so I was glad I made a reservation. When you come here, you have to try the whale dish. It may seem strange from a global perspective, but I hope this kind of culture doesn't disappear. It's a place where you can always feel safe. The food was delicious. Thank you for the meal.

[Access] Located along the street in Dotonbori. It stands out with its traditional Japanese building in the lively street. [Atmosphere, cleanliness] The interior has a lot of character but is well-maintained and clean. [Food received] Tried the famous simmered octopus with daikon radish, thick fried tofu, stuffed pouches, chikuwa green onion tuna roll cabbage, daikon radish, egg, and whale tendon, yuba seaweed shiitake mushrooms. [Service] The staff are cheerful and friendly. [Cost] The prices are so reasonable that it's easy to order more than planned... [Impression] The taste of Kanto-ni (simmered dish) makes you crave it when in winter in Osaka. The main branch in Dotonbori has a great atmosphere, making it worth the wait. With some hot sake, you could keep eating forever. Thank you for the meal.

We were able to make a reservation at a good time and went on a Saturday night. There is a counter in the shape of a "こ" with two box seats for four people in the back. Since we were a group of four, we were seated in one of the box seats. We ordered 10 different dishes including sweet and sour octopus and chirping, and finished with rice. The beer and highball were around 700 yen each. Everything was incredibly delicious, but the hiraten is highly recommended. The pickled chrysanthemum was also a good choice. The seating is limited to 2 hours, but there was a constant stream of customers coming in, asking "Do you have a reservation? It's full, but would you like to wait?"

I arrived around 5 o'clock without a reservation. Except for the reserved seats, only one seat next to the regular customers was available. There were three women running the place. The daikon radish was soft and could be eaten even without teeth. Everything I ate was delicious. The November limited whale sashimi I had at the end was incredibly tasty. Before I knew it, several groups of waiting customers had formed. It was delicious. Thank you for the meal.

Last time, I was able to sit down quickly because it was pouring rain, but this time I had to wait quite a bit. There was no line outside, so when we went in, they said it would be a one-hour wait. Since I came with a friend, we decided to wait. Luckily, we were able to sit at the counter in about 40 minutes. It was a good spot. We both ordered the sashimi we wanted to eat, but first, we wanted to have some daikon radish. The daikon radish soaked in broth and hot sake was amazing. I also love how they serve the hot sake in a traditional way here. Other dishes we tried were ginkgo nuts, seaweed, whale, and fish cake, all of which were delicious. Unfortunately, the specialty dish, sweet and sour octopus, was sold out this time. Overall, this is a fantastic restaurant with a great atmosphere. I will definitely visit again when I come back to Osaka.

Established in 1844, this long-standing oden restaurant is a must-visit. I went without a reservation this time and had to wait inside, so I highly recommend making a reservation! The octopus sweet and sour dish is a must-try, priced at ¥770 for 2 skewers. It's the most popular dish, with a secret broth recipe dating back to the early days that is incredibly delicious. Other recommended dishes include daikon radish for ¥210, egg for ¥165, konjac noodles for ¥330, and tofu for ¥165. The cheese oden with camembert or mozzarella for ¥330 is amazing, especially if you like mozzarella that stretches. Lastly, the rice with broth topping for ¥495 is a great way to end your meal. You can choose between simmered daikon radish or tofu. The combination of broth, rice, and green onions is delicious and a definite must-order for a satisfying end to your meal.

This is a long-standing traditional oden restaurant that has been around since the Edo period. The main store has a very atmospheric feel with its old building. In terms of taste, I might be a bit picky, but I don't think it's that much better than other decent oden places out there. The famous chirping octopus skewers are everyone's favorite, and the daikon radish, of course, is delicious with the broth soaked in. Personally, I found the yuba oden to be unique and tasty. Despite being a well-known establishment, the prices are fairly casual. It's a place you can visit without feeling intimidated. However, the downside is the cramped and uncomfortable seating in the old building, with wooden chairs that are tough for older or larger individuals. It seems more suited for young people with strong core muscles. On a side note, when we were young, all our grandparents were born in the Meiji era. I remember my kind grandmother as if it were yesterday. The generation that cherished these grandparents were born in the Edo period. When you watch TV, you might think it's so long ago, but I believe the recent past is what truly matters. No offense intended. Sorry about that.

[Requested Menu] - S-Class Set ¥2805 For those who are unsure of what oden to choose, this set menu is recommended by regulars. The set includes a selection of three cuts of whale meat and the popular Madako (octopus) sweet stew, allowing you to compare the flavors of whale meat. [Impressions] This time, I tried the rare S-Class Set at Takoume, which allows you to compare different cuts of whale meat. The S-Class set I ordered consisted of three cuts of whale meat and Madako sweet stew, a set that is perfect for enjoying with sake. The Madako sweet stew is made with a secret broth recipe that has remained unchanged since the establishment of the restaurant, and it complements the sake perfectly. The whale cuts included in the set are: tongue, skin, and tendon. You may not have the opportunity to compare different cuts of whale meat often, but each cut has a unique flavor and texture. The tongue and skin are incredibly soft and tender, almost like eating hormone (offal). The soft texture melts in your mouth, releasing a burst of broth, making it easy to enjoy even for those who may not be fond of the unique taste of whale meat. On the other hand, the whale tendon has a firm texture with a distinct whale flavor, providing a satisfying chewiness and a lingering taste of whale in the broth. After savoring these rare delicacies, I finished off with the classic oden items like simmered daikon radish, mochi-wrapped ingredients, and burdock tempura. It was a feast of exquisite oden dishes at Japan's oldest oden restaurant. Thank you for the meal.

I went to this restaurant for my second stop, so some dishes were already sold out. While many other oden shops tend to close early, this one stayed open relatively late. I found the whale oden quite unique and delicious, especially the saezuri. I would have had more if I wasn't already full. The other oden dishes were just average. The drink selection was limited. Even though it was the end of summer, the inside of the restaurant was really hot. It's a counter-style shop, so the seating is close to others. I would like to visit again for my second or third stop.

We arrived just in time for the last order at 10:30 PM and stayed for 30 minutes. It's a great place to take guests from other prefectures. The oden is delicious regardless of the season, but it's especially cozy in the winter. The taste is consistently good.