Located in Kanda-Ochanomizu, this is a specialty restaurant that opened in 1990. It is known for its homemade oden dishes, prepared with great care and attention to detail. The atmosphere of the main store, situated near Ochanomizu Ogawaken, is particularly charming, set in a traditional Japanese house. While oden is now readily available at convenience stores, this restaurant sets itself apart by making all its ingredients in-house. From konjac to hanpen and other fish cakes, everything is crafted by the owner himself. The dashi broth used is a Kansai-style broth with a strong flavor, made from Hokkaido kombu, dried shiitake mushrooms from Oita, thickly shaved bonito flakes, and mackerel flakes, combining four different umami flavors. The oden is simmered in a special gourd-shaped pot that has been carefully polished to perfection. The hanpen fish cakes are particularly impressive, made with yam that gives them a unique texture and elasticity. The daikon radish, a signature dish, is cut into gourd shapes and soaked in the flavorful broth, resulting in a juicy and delicious dish. The unusual anko-dama (sweet red bean paste balls) are also a must-try, offering a sweet and savory flavor that pairs well with the broth. To end the meal, try the udon noodles with sesame sauce for a satisfying finish. Overall, this restaurant offers a truly delightful oden experience in a great atmosphere. Highly recommended.

On a Saturday night, we visited a restaurant recommended on our favorite late-night show after work. They serve three delicious appetizers, so it's better to order snacks after enjoying the appetizers. We had horse sashimi, yam, and oden, along with hot udon noodles. The Kansai-style oden had a rich and concentrated broth. It reminded me of my favorite restaurant that I hadn't been to in a while. It seems like it will be crowded in the winter.

Introduced and visited the shop. The shop is a bit hard to find, but from the gate to the inside, it has a traditional Japanese house style with a lot of atmosphere. Despite that, the inside of the shop is clean and appealing. I tried daikon, tamago, tsumire, handmade hanpen, and mochi kinchaku. The daikon is well soaked in broth, and crumbles nicely, making it very delicious. The tamago still retains its shape, but is soaked in broth, which also makes it delicious. The tsumire has a strong fish flavor, which may not be suitable for tasting the broth, but it is still delicious as a tsumire itself. The handmade hanpen is different from what I imagined, with numerous small holes like air bubbles, giving it a unique crumbly texture. Of course, it is soaked in broth and delicious. The mochi kinchaku may not be as impressive as the other fillings, but it is still delicious. And the notable point is the broth. Despite the concentrated umami, it is not too strong and can be drunk in large quantities. In fact, the broth alone could go well with alcohol. I think it's a shop where you can taste the umami of the broth. I would definitely like to visit this shop again.

On a cold day, there's nothing better than hot sake and oden. I think the winter enjoyment is hot sake and oden. The atmosphere here is calm, and you can enjoy oden as a side dish with your drink, making it a cozy place. I like the plum dumplings, mugwort dumplings, and hanpen. The gourd-shaped daikon is cute and intriguing. I will definitely visit again during the cold season. Thank you for the meal.

I visited for the first time last year. The taste and atmosphere of the restaurant were unforgettable, so my husband and I are visiting for the second time. The food is gentle and delicious no matter what you eat. In the cold winter, warm sake and oden are the best, right? I love the calming atmosphere inside the restaurant. I will visit again.

Oden is delicious, as well as all the other dishes. Oden is served in a special large gourd-shaped pot by the chef, and then brought to your table. The landlady and the chef are both friendly and easy to talk to, making it a relaxing and enjoyable place to eat.

It's a good idea to make a reservation for the first day of the three-day weekend at 6:00 pm. The atmosphere of the restaurant is elegant and high-class, and the service is good. The oden is exquisite, and the other dishes are also excellent. There is a branch in Shin Marunouchi Building, but I recommend visiting the main store to taste the elegant oden.

Year-end party with company members. About a month ago, I called to make a reservation and luckily there was availability. I arrived at the restaurant at 6:00 PM. The old-fashioned exterior raised my expectations. Upon opening the door, I saw a counter and cushions surrounding the central kitchen. I took off my shoes and sat at a raised seat. In front of me, I could see a gourd-shaped copper pot and various ingredients in the kitchen. I started with a draft beer. For oden, I ordered daikon radish, konjac, Kyoto-style fried tofu for the first round. Before the second round, I ordered a side dish. Tamagoyaki, ginkgo nuts, and then oysters. The oysters were exceptional, a bit pricey for 2 pieces, but the broth with the scent of trefoil was so good I could drink it endlessly. And the oysters were soft, delicious, and amazing. I enjoyed the Yamagata sake, Hakkaisan, during the second round. Then I had shirako ponzu, and finished the day with sesame seed sauce, dipping boiled udon noodles in it. I had the best and most enjoyable time, learning various secrets of deliciousness from the staff. Thank you for the wonderful meal.

I visited the restaurant "Konakara Main Store" with a rating of 3.64 on Tabelog. It is located in Kanda, near Kanda Shrine. The exterior has red lanterns in the back alley as a sign, and the interior has a cozy atmosphere with counter seats in a U-shape. It is a popular spot in Tokyo known for its Kansai-style oden with rich broth. I went there after being invited by a friend and had a variety of dishes including chawanmushi, pickles, and oysters as appetizers, followed by oden with Kyoto-style thick fried tofu, daikon radish, fresh eggs, and more. The oden was delicious with flavorful broth, and the quality of side dishes like processed fish paste was excellent as always. The oyster oden, grated yam and natto, and "doyenne" udon set were also very satisfying. I would like to visit again before the end of the year. It's a great restaurant.

This is my second post, but it's actually my fifth visit to this restaurant. The atmosphere is calm, with a traditional Japanese house style and only counter seating. The staff are attentive and there are no rowdy customers causing a commotion. The appetizers included chawanmushi, simmered sweet potatoes and pumpkins, and simmered cod and Chinese cabbage. The cucumber with myoga was a slightly sweet vinegar dish that paired well with the myoga flavor. Next, we had oden, with the daikon retaining its shape and flavor. The boiled egg had a rich yolk, and the homemade konjac had a unique crunchy texture. The Kyoto-style thick fried tofu was soft and flavorful. The spiced tsukune had a good amount of black pepper and a chewy cartilage texture. The mushroom pouch was a bit lacking in mushrooms. The fresh wheat gluten was chewy and delicious. The small yet flavorful squid tempura had a lot of small tentacles. The sweet potato and chestnut dumplings were a nice addition to the oden. The crispy rice ball, made with red and black rice, was a favorite. It's hard to get a reservation in the winter, but I definitely want to visit again. Thank you for the meal!

✳︎Kona Kara @Ochanomizu is a cozy space with a counter that feels like a sunken kotatsu. It was crowded even though it was hot outside. I went there alone to take a break. I toasted with a non-alcoholic beer! The appetizers were luxurious. The firefly squid and seaweed with vinegar miso dressing, simmered dish, and chawanmushi were all authentic! Starting with the deep-fried eggplant ★ The eggplant had a crispy texture while being cooked to a nice shine! The broth was also very delicious. The oden had daikon ★ It was interesting that it was hollowed out like a gourd! The flavor was evenly soaked in. It also went well with shichimi spice. The chicken spiced tsukune ★ It looked dark but had a substantial volume. The sesame added a nice texture. A unique flavor. Yomogi suinton ★ The flat yomogi aroma was amazing! It was slightly firm, which was good! Kabo-maru-san ★ Inside the pumpkin ball, there were raisins, adding a playful touch!! It had a chewy and unique texture. Ume ganmo ★ The nagaimo was crispy and refreshing! It was very refreshing. Ganmo was firm. Handmade hanpen ★ There was mentaiko in the middle, and it melted like a marshmallow. It was totally different from the hanpen I knew. Satsu kuri-san ★ A round ball. Inside was a fluffy sweet potato with a sesame flavor. Oyster oden ★ It comes in a bowl. The oysters were big and bouncy! It had a good dashi flavor. Asparagus ★ In French cuisine, they say the bottom part is sweeter, but here the bottom part was sweeter due to the good broth penetration. Anko-dama-san ★ It had a subtle sweetness, not a dessert, and surprisingly complemented the dashi. Okoge-san ★ A delicious taste of yukari. It doesn't crumble, which is amazing. Dassai udon ★ Grate the sesame yourself and enjoy it like tsukemen. The chewy udon was authentic. It was a good finish. The gentle taste of the oden broth made me drink it every time.

All counter seats. As a starter, I had chawanmushi, simmered winter melon, and jellyfish sashimi. For individual dishes, I ordered butter-fried crab and crab miso, and grilled yam with salt. Both were small but delicious! For oden, I ordered the standard ingredients like daikon radish, egg, konjac, yam cake, ganmo, thick-fried tofu, mochi pouches, and hanpen. The broth was delicate and the ingredients were flavorful, very delicious! The daikon radish was especially tasty. The hanpen with cod roe in the middle was also delicious! I tried the creative items, anko-mochi and satsumaimo, and they were perfect for me! Especially the anko-mochi paired well with the oden broth, my favorite dish perhaps. I finished with the famous udon dish, which was also excellent. The sauce with plenty of ground sesame and the firm udon were both outstanding. Because I am pregnant, they kindly gave me a child-bearing capelin as a gift, which was touching...! While not mind-blowingly delicious, the taste and service were both great, making it a really nice restaurant experience!

Located a 4-minute walk from the Seibashi exit of JR Chuo Line Ochanomizu Station, and a 5-minute walk from Tokyo Metro Marunouchi Line Ochanomizu Station and Chiyoda Line Shin-Ochanomizu Station, is "Konakara Main Store". This place has been selected by Michelin. Known for its Kansai-style oden made with a broth that has been developed over 25 years using bonito, mackerel, kombu, and donko from Oita, seasoned with salt. The signature copper pot in the shape of a gourd is a must-see. The interior has a quaint atmosphere with 20 counter seats in sunken kotatsu style. Before the pandemic, reservations were almost always full. Oden seems to be popular for entertaining overseas guests, as it is a Japanese dish that is not commonly found abroad. I first visited this place when I was around 24 years old, and at that time, I found the oden delicious but thought the price of 10,000 yen was a bit high. Drinking sake while reminiscing about the past is truly delightful.

I made a reservation for the weekend and visited the restaurant. The location was a bit hard to find, so be careful. The entrance felt like entering someone's home with sliding doors. The seating was only at a cozy counter. It was warm even in winter, maybe they have floor heating. The appetizers were surprisingly generous. The chawanmushi was well-prepared and flavorful. They had a wide variety of oden and plenty of snacks. The specialty hanpen is a must-try, with a unique texture like fish roe-filled konjac. The oden with oysters was gently flavorful. I couldn't eat much because I wasn't very hungry, which was a shame. They had a good selection of sake. My friend didn't drink sake, so I had highballs. I felt so relaxed there that I want to go alone next time.

I started a gourmet site. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" One thing you want to eat in the cold season is oden. The long-established oden restaurant "Konakara" located in Yushima. The oden pot in the shape of a gourd is impressive, but there are hidden gourds in various places, so try to find them. By the way, the origin of the gourd is from Toyotomi Hideyoshi's horse insignia. Like the successful man Hideyoshi, this oden restaurant is on the path to success, expanding to Ginza and Shin Maru Building. My favorite at Mitomi Emon is the "Chicken Spice Tsukune". The stimulation of tsukune kneaded with black pepper is irresistible! The trick to make you want to drink alcohol is essential for restaurants. Laughs. Others include egg, iwashi tsumire, shiitake shinjo, and scallop-filled satsuma-age. Eggs are a staple, but Konakara's creative oden dishes are also a charm. The broth may seem a little light, but the umami of Japanese broth is solidly supporting it. The specialty is oyster oden. The oysters themselves are firm with a large grain size and a good texture, and they have a corresponding richness of flavor. The broth is simple yet has a moderate saltiness, perfectly marrying with the oysters. For the finale, there is "Success Udon". Truly a shop conscious of Toyotomi Hideyoshi. Grate sesame seeds and enjoy with the dipping sauce, as "grinding" is necessary for success. A unique naming indeed. The chewy udon has a rich flavor, so it should be delicious even with a light broth, but let's grind sesame seeds for success! Laughs.

An old-fashioned, nostalgic oden restaurant with a hidden adult atmosphere. Perfect for cold winter days when you crave oden. They offer a variety of unique oden dishes that you can't find anywhere else. Enjoy them with some sake. This is a great place to take elderly or adult guests. A recommended restaurant that you'll want to visit again and again.

The day after the celebration, I visited the main store of "Konakara" in Ochanomizu for the first time in 13 years. Last month, when multiple gourmet rooms in the clubhouse had oden as the theme, we decided to go eat oden. The light and mild broth suited the author, who is in the early elderly group, well, but after 13 years of eating oden, it felt a bit lacking. The daikon, kikurage mushrooms, yomogi-suinton, white zuikei, chicken spice tsukune, gesoten, and ebimo oden were good, but the oyster and octopus skewer oden and dashimaki tamago were not as good as expected. Tonight, the young staff members were managing, and their explanations of the menu and recommendations were very good, so we ended up staying longer than planned, enjoying a leisurely conversation. After 13 years of oden experience since my first visit, I don't get as excited as before, but I hope they can maintain the balanced menu and pleasant service like tonight for a long time.

Passing through the curtain into this traditional house, the atmosphere remains old-fashioned. The antique chest of drawers that looks like it has been passed down for three generations, and the distinctive gourd-shaped pot. I chose to sit in the middle of the counter, facing the pot. There were many unique dishes to choose from. The owner even uses the honorific "san" when referring to dishes passed down from the previous generation, which is quite charming. The burdock tempura was fluffy and not too crunchy, with visible pieces of burdock. I was captivated by it. The oyster hot pot was a luxurious treat, with large oysters soaking in a clear soup. The plump texture was amazing. The octopus skewers were tender and flavorful, with a generous sprinkling of sansho pepper that tingled on the palate. I also couldn't resist trying the oysters grilled with ponzu sauce and butter. There were many other exceptional dishes on the menu as well. The sake selection was impressive, with options like "One Hundred Years of Solitude" and "Kawagoe". Thank you to the kind chef. I look forward to trying more dishes from their lineup this winter. ◎

Ochanomizu Konakara Eatery Log 3.70 Price 8000-10000 "Traditional Oden Shop with Kansai-style Broth" Located a 5-minute walk from JR Chuo-Sobu Line Ochanomizu Station, this long-standing Oden shop is nestled in a quiet residential area. The exterior and interior exude a sense of history, with a pleasant antiquity. Inside, there are several dozen counter seats arranged in a U-shape, with a large Oden pot filled with various ingredients at the center of the counter. They use Kansai-style broth, making their Oden delicious, and their side dishes are also excellent. There is also a branch in Otemachi, making it relatively easy to visit. #Gourmet #TokyoGourmet #OchanomizuGourmet #Food #TokyoFood #OchanomizuFood #Rice #TokyoRice #OchanomizuRice #Oden #TokyoOden #OchanomizuOden #Konakara #UmeLogTokyo #UmeLogOden #Follow #WantToConnectWithFoodLovers #WantToConnectWithGourmetLovers #WantToConnectWithDeliciousFoodLovers #TagForFoodPhotos

The shop mainly serves oden, but the attention to detail in the broth really stood out, making it very delicious. In particular, the oyster oden comes highly recommended and is a top-notch dish. It was more like a delicious soup than oden, with a great taste. My favorite odens were the daikon radish, konjac jelly, potato ball, fried sweet potato, squid tempura, and oyster oden.

Suddenly this season is coming. I made a reservation two weeks ago for a weekday night and arrived at 8:00 pm. I thought that once winter sets in, it would be difficult to visit, so I decided to go in October. This restaurant is a very famous oden (Japanese hot pot) shop in Tokyo. Anyone you ask would surely recognize the name. However, I had never visited before, so I came here to savor it properly. The exterior of the restaurant is a traditional house that still retains the Showa era charm in the Reiwa era. The large paper lantern and the "konakara" curtain are cool. Inside the shop, motifs of gourds are scattered all over. The highlight is the gourd-shaped oden pot. It's shiny and looks very cool. The operation involves warming the pre-prepared ingredients in this cool oden pot. Initially, I thought of ordering some appetizers, but instead, we were served with three appetizers (tuna, chawanmushi, pickles). Just the right amount for a bottled beer. Additionally, we ordered freshly fried satsuma-age (fish cake) and dashimaki tamago (rolled omelette). From this point on, I switched to sake. I chose a Niigata junmai sake called "Naoto" that was hanging on the wall. I think it was my first time trying it, but I realized once again that I really like junmai sake. And now, let's move on to the oden. Along with the classic daikon radish, egg, and kelp, we also had mochi kinchaku (rice cake pouch) and oden-style satsuma-age. The daikon radish cut into gourd shapes was so cute. The egg was so intensely yellow that it seemed colored. The mochi kinchaku was simple yet packed with flavor. The satsuma-age and kelp were eaten by my companion while I was hesitating. Next, we were recommended by the pot master to order hanpen (fish cake) and tsukune (meatballs). We also had sesame-dressed udon. It seems I'm good at dressing with sesame (laughs). Eating it like this with sesame dressing is delicious, right? Thank you, Konakara. The staff were very friendly for a long-established oden shop, and the atmosphere was very nice. It's a bit pricey compared to the oden that is the people's friend.