Located in Susukino, Sapporo, this restaurant is a top 5000 selection on Tabelog. I went there for a serious rematch after my last visit, and I arrived at 8:00 PM with a reservation, only to find the place full except for my seat! The restaurant, now in its 16th year, is kept looking fresh with updates like changing the wallpaper annually. I had a deep conversation with the master this time, who is turning 80 this year and still going strong. However, the female owner, who works behind the scenes, is thinking of retiring soon, so it's a must-visit spot. The menu is on the wall, but I went with the chef's choice this time. The dishes I enjoyed included kelp, taro, bamboo shoots, butterbur, red azuki greens, Japanese butterbur, squid rice, scallops, tofu, enoki mushrooms, marinated cod roe, grilled cherry salmon, and cherry blossom rice. The cherry blossom rice was particularly amazing with its rich flavor. I also had about 5 glasses of draft beer. The total bill came to 11,700 yen. Follow me on Instagram: hide06_21. I have been writing on Tabelog since March 2021. My nickname is Hanchou, and I love exploring different restaurants.

I had a delicious oden at Ipppei-san, a representative oden shop in Sapporo, which uses a lot of fish and shellfish. They use ingredients like anglerfish with sansho pepper and octopus with wasabi, creating a wide variety of flavors to enjoy. In addition to the classic types, their original oden is also tasty. The small counter is always crowded with customers, and there is a lively conversation between the owner and guests, creating a cozy atmosphere similar to a sushi restaurant. The proprietress usually stays in the back but efficiently serves dishes when needed, working hard alongside her husband. It's heartwarming to see them supporting each other in their business. Thank you for the delicious oden!

There is a counter and table seating at the restaurant. The chef behind the counter is watching over the oden. The oden consists of daikon radish, tofu, and dried seaweed. The broth has a slightly salty taste, typical of Kansai-style oden. The restaurant is always crowded with customers. The chef seems like a stubborn old man.

After the farewell party settled down before Golden Week, Susukino is quiet. Taking advantage of the quiet atmosphere, I decided to visit a popular restaurant that is usually crowded. I called the restaurant without a reservation and was told, "We're not busy right now, so just come on over." With some skepticism, I headed to the restaurant. Surprisingly, there was no line outside the restaurant, and it was quiet inside. An older man greeted me behind the counter, and I sat down. He was friendly and chatted with other customers and me. I ordered various items, including oden, a rare brand of sake called "Shira," and enjoyed the delicious broth of the oden immensely. The oden ingredients were flavorful, and I couldn't help but order more. The eel was thick and juicy, the fish roe was sweet and satisfying, and the seaweed was fresh and delicious. I lost track of time and how much sake I drank, but I had a great time indulging in the tasty oden and sake at this hidden gem of a restaurant. It was a satisfying experience of rediscovering the deliciousness of oden after a long time. Thank you for the wonderful meal!

I arrived just before the restaurant opened at 5:00 PM and there was already a line of nearly 20 people. Luckily, I managed to squeeze into the counter as a party of one. I ordered about 3 cups of hot sake along with a beer. We also ordered various types of oden, and my personal favorites were daikon, wakame, crab, and bamboo shoots. The total bill came to 7200 yen.

I visited the restaurant on a regular night without a reservation, and they managed to find a seat for me around 6 pm. The menu is only posted on the back wall of the counter with no prices listed. They only serve beer and sake. The somewhat intimidating owner runs the place from behind the counter. I started with a beer to wet my throat, and then ordered "daikon," "tamago," and "ganmodoki." The dishes arrived promptly and I enjoyed them. The clear and elegant broth had a gentle kombu flavor with a crisp saltiness. The daikon was flavorful yet still had a nice texture. The ganmodoki was juicy with plenty of broth. I then added "ginnan" and "tako." The ginnan was skewered, not like regular oden, with a soft texture and just the right amount of salt. The tako was served in a bowl, with a slightly different flavor from traditional oden broth, with a hint of nori and wasabi. They also have "chameshi" to finish off your meal. It's a popular spot with constantly arriving customers. Since prices are not listed, it can be a bit nerve-wracking, but everything is delicious, so I look forward to trying more dishes next time. Personally, I think it's a great place to enjoy a meal alone at the counter. Thank you for the delicious meal.

Today I went to Sapporo Ooden for the first time in a while and felt like eating oden. It seems that they no longer accept reservations this year, so it's first come, first served. I arrived at 5:50 PM and the counter was full, but luckily a table was just opening up. From the classic dishes to the unique ones, the broth seemed sweeter than before. The atmosphere alone makes you feel full. The master's intimidating presence is still there, and I quietly enjoyed my oden.

On a regular day at 5:00 PM, I made a reservation the day before. At the counter, I could see all the oden dishes, and they all looked delicious. I tried the most popular daikon radish, which had absorbed the broth perfectly and was exquisite. The broth was light, and compared to the broth in Osaka, it initially felt a bit lacking in flavor. However, as you chew, it slowly fills your mouth, revealing its high quality. My favorite was the bamboo shoot, cooked to the perfect texture. There were unique items like crab shumai. The negima here is made with tuna instead of whale meat like in Osaka, and today they had a great cut of tuna which was incredibly delicious. The chef is over 80 years old but still full of energy and seems to be going strong. I was told that there are many customers from outside Hokkaido recently, and with such high ratings on Tabelog, it's no surprise. The prices were not listed, so I'm not sure of the exact amount, but for 9 dishes and a beer, it was around 6,000 yen. It's not cheap, but the oden was definitely worth the price.

Today's first stop at the izakaya was Oden Ippei-san for a toast with draft beer. We toasted with draft beer. The Oden here has a gentle flavor that permeates well, with dishes like daikon, bamboo shoots, and burdock rolls. It's interesting to have hot Oden in the hot summer. But I ended up eating too much and couldn't even make it to the tea rice at the end.

Oden restaurant "Ipppei" run by a couple is my favorite oden place near Susukino! The prices are not listed, but it's around 4000-5000 yen per person if you don't overeat. When you enter, the old man will ask, "What will you have?" It's rare to find this kind of old-school service nowadays, so I was a bit nervous when ordering for the first time. The oden has a gentle and delicious broth that you can keep eating. The old man also explains various things when ordering, and he is a skilled craftsman but also a nice person! It's a place you want to visit both while drinking and after drinking.

During the trip, I found myself lacking in vegetables, so I thought of having oden. I called the popular restaurant and they said it was okay to come early. As soon as the curtain was raised, I entered and sat at the end of the counter. I had daikon, bamboo shoots, burdock rolls with octopus, oden with seaweed and wasabi, sautéed oysters, enoki mushrooms, and shirataki noodles. They all had a wonderful aroma. The owner recommended octopus, oysters, enoki mushrooms, and shirataki noodles, which I particularly enjoyed. The tea rice at the end was flavorful, and the miso soup had a charming sweetness. The oden here in the north has a unique taste. It's a renowned restaurant that serves oden with great care.

I had the opportunity to visit a restaurant located on the 4th floor of the same building as the famous bar "Yamazaki," where I got a paper-cutting art piece done about 20 years ago, and the wine shop "Commelier" that a friend took me to in the past. The restaurant served delicious dishes such as a gentle seafood broth-based oden and seasonal wild vegetables boiled and served with dashi broth. Everything was delicious, but the maboufu was particularly excellent. Even though I was only in Sapporo for two days, I ended up coming here both days. I will definitely make sure to stop by here again on my next visit to Sapporo.

I had delicious oden. The light yet deep flavors of daikon, shirataki, bamboo shoots... all were exquisite. And the fresh wakame seaweed was perfectly crunchy. Each item was so delicious that I wanted to try them all. The friendly conversation with the chef was also enjoyable.

The oden at this store was amazing. The taste and texture were exquisite, and I couldn't stop eating. I got to try ingredients I had never eaten before, like taro. The cod roe, surf clam, and kelp were the most impressive! The crispy cod roe was especially delicious. Even after eating three pieces, I still wanted more and wished I could take some home. Also, all the food items were large in size. After eating at such a delicious store, I don't think I'll find convenience store oden tasty anymore. If I have the chance next year, I think I'll come back again.

This is a rare place in Sapporo where you can enjoy truly delicious oden. They also offer Hokkaido specialties like hairy crab and tachiuo, making it a great recommendation for travelers. Their sashimi platter is also excellent with no room for improvement. The only downside is that they only offer beer and sake, which is quite disappointing. Please consider adding a variety of delicious Japanese sake to the menu.

Finally made it here! Managed to get a reservation the day before during the Manbou period, and the place was already fully booked. Impressive! The atmosphere with the counter is nice. Before the oden, we ordered sashimi. The shrimp was sweet and delicious! Oden with crab shumai, that's a first for me, and it was the most gentle shumai I've ever had! The oden broth was light and perfect for Kyoto locals. The seasonal bamboo shoots were delicious. ⭐︎⭐︎⭐︎⭐︎

I saw them cutting sashimi, so I asked if I could have some. They said it couldn't be helped, but then served incredibly fresh sashimi at an oden restaurant. Someone wrote online that they serve sashimi, and now everyone comes to eat it. That's right, oden is the best after all!

Sapporo seems to have few oden restaurants. There is one long-established oden restaurant, but another one has closed down. The light-colored broth has a good color and aroma. The chef says there is no kombu in it, so what is this umami flavor from? The gentle oden makes you feel energized. The best dish is the "tachikama." The family's traditional tachikama is only bought from a shop in Oshamanbe. I've never had anything with this kind of texture before.

Oden in Hokkaido. I have been to two places in the past and both were delicious. This time, I visited a highly recommended oden restaurant in Susukino. I made a reservation in advance and visited with my subordinates on a weekday at 7:00 PM. The restaurant is located on the 5th floor of a dining building facing a main road running east to west in Susukino. It's easier to understand if I say it's next to Sumire. There are 8 counter seats and table seats at the back, but we chose the counter seats. It's best to sit at the counter, order oden while looking at the oden pot. First, beer. For oden, my subordinate had daikon, shirataki, and fuki, while I had daikon, shiitake, and chikuwa to start. The dashi at this restaurant is slightly sweet. It has a nourishing taste that seeps into the stomach. Delicious! Daikon is consistently tasty. Shiitake is not a common oden ingredient, but the umami of guanylic acid goes well with kombu dashi. The chikuwa is a type with a lightly grilled surface. It has the deliciousness of fish paste. Shirataki and fuki seemed popular with other customers. They look delicious. Next, my subordinate had ginnan, ebi maki, and takenoko, while I had ganmo, tofu, and imonoko. The counter was full before I knew it. We enjoyed the light-hearted talk of the master and the support of his wife while the alcohol flowed. I switched from beer to room temperature sake. It's easy to drink and goes down smoothly. The tofu has just the right amount of flavor. Delicious! The ganmo and imo have a light and tasty flavor. The ginnan is finished by dipping it in oden broth. We also ordered seaweed, enoki mushrooms, daikon, and wakame. This kind of broth is delicious. We also ordered a dish of salted cod roe, which looks like Zangi or Sata Andagi. It has the perfect amount of saltiness and is the best sake accompaniment. Delicious! Lastly, the master brought out salted squid, which is not on the menu. This was also excellent. The salted squid marinated in rice malt is a first for me. It's not too salty, and the sweetness of the malt is exquisite. There are delicious oden restaurants in Kyushu and Kansai, but I found a delicious oden restaurant in Sapporo. Master, please keep up the good work! Thank you for the meal.

On the second night in Sapporo, I went to Oden Ippai in Susukino. I made a reservation in advance and was able to sit down smoothly. The broth was gentle and not too sharp, it warmed my chilled body. The daikon, eggs, bamboo shoots, burdock rolls, and everything else we ordered was delicious! Among them, the sea bream and green onion rolls were the best. The sea bream was rare and melt-in-your-mouth, matching perfectly with the broth! I always thought sea bream was only for tempura, but it surpassed tempura easily. And the green onion rolls, first served as sashimi, tasted like the finest meat, but with a strong tuna flavor! Next, the big chunks of tuna belly were boiled and seasoned with black pepper, and it was amazing! The quality of this oden restaurant is incredible! The casual conversations between the owner and regular customers created a great atmosphere, and the drinks kept flowing. I found another restaurant I want to visit again in Sapporo. Thank you for the wonderful meal.

When I think of going to Sapporo, this is the restaurant that always comes to mind. I decided to have a light lunch and went there. Since it's a reservation-only restaurant, I had made a reservation in advance. When I entered, the master and the hostess welcomed me. When you come here, they recommend dishes for you. Bamboo shoots... soft without any bitterness. Mountain vegetables... here, they call mountain vegetables bamboo shoots. It has a good texture. Butterbur... wrapped in kanpyo, it has a nice texture and is soaked in broth. Shiitake mushrooms... thick shiitake mushrooms soaked in broth, it's indescribable. They served a refined bonito-flavored broth in a bowl. Kinchaku... the fried tofu is different from the usual one. It is filled with plenty of vegetables like glass noodles and daikon, very voluminous. They say it's very delicious to make inari sushi with this fried tofu. Tarako... sweetened and eaten cold, it's also delicious. Azuki greens... only available at this time of year. It has a crunchy texture like nobiru. They served a refreshing kelp-based broth. The attention to detail in changing the broth depending on the ingredients. The master is truly amazing. Bamboo shoot rice... lightly seasoned to go well with oden. Miso soup... with tofu and nameko mushrooms. Nara pickles... with a strong flavor to add contrast. The only restaurant I ever think of going to for oden. I thoroughly enjoyed it. Thank you for the meal.