Imagine yourself strolling down a chilly street on an autumn or winter night when hunger suddenly strikes. What comes to mind? For many Japanese people, the answer is simple: a steaming bowl of oden, a seasonal delicacy that warms both the body and the soul with its rich, savory broth. In today’s blog, we’ll dive into this comforting dish and explore why it has become such a beloved taste of the colder months.
What is Oden?
Oden is a beloved Japanese hotpot made by gently simmering ingredients like daikon radish, tofu, eggs, konnyaku, and fish cakes in a savory dashi-based broth. Its roots go back to the Muromachi period (14th-16th century) with dengaku, skewered tofu or konnyaku topped with miso; but it was during the Edo period (17th-19th century) that the simmered hotpot style we know today took shape. Now, oden can be found everywhere in Japan, from cozy family kitchens and bustling izakayas to specialty shops and even convenience stores once the cold season sets in. If you want to know more about this delicacy, you can read more about it here.
Why is it Popular?
Oden’s appeal lies in its warmth, versatility, and accessibility. It’s affordable, nourishing, and perfect for sharing on chilly nights, which makes it a staple of Japanese autumn and winter food culture. Beyond Japan, its comforting charm has also spread to neighboring countries: In Taiwan, it’s known as guāndōngzhǔ (關東煮); in Korea, as odeng (오뎅) or eomuk tang; and similar street food variations can be found in Hong Kong and parts of China. Still, oden remains firmly rooted in Japanese tradition, cherished as a timeless seasonal dish that continues to bring people together.
Where To Eat It
As we already mentioned, oden can be enjoyed everywhere, but at Arigato Travel, we’d like to recommend a few specific spots, as some of them have even been featured in the Michelin Guide.
Tokyo
The entrance of Asakusa Oden Otafuku – Photo Credit: Asakusa Oden Otafuku
Asakusa Oden Otafuku
Walking into Otafuku is like stepping into a living memory of Tokyo’s oden culture. The counter seats let you watch the simmering copper pot, the aroma of kombu and bonito dancing in steam, and the interplay of flavors penetrating daikon, tofu, and fish cakes. What stands out is how delicate yet layered the broth is. To me, it feels like they respect the ingredients, letting each one gently infuse with one another without overpowering. The setting feels nostalgic but well-maintained, and you sense the legacy behind each ladle.
Photo Credit: Asakusa Oden Otafuku
Opening Hours: 4 pm – 10 pm (Closed on Wednesday)
Price: ¥6,000 – ¥8,000
Location: 1 Chome-6-2 Senzoku, Taito City, Tokyo 111-0031
The front of Nihonbashi Otakou Honten – Photo Credit: Nihonbashi Otakou Honten
Nihonbashi Otakou Honten
Founded in 1923, this Nihonbashi landmark is famous for Kantō-style oden simmered in a rich soy-based broth. The highlight is the signature tōmeshi, silky tofu over rice drenched in oden broth, simple yet unforgettable. The shop’s nostalgic wooden interior and lively atmosphere make it a Tokyo winter classic.
Tōmeshi – Photo Credit: Nihonbashi Otakou Honten
Opening Hours: 11:30 am – 2 pm / 5 pm – 10:30 pm (Closed on Wednesday)
Price: ¥1,000 – ¥2,000
Location: 〒103-0027 Tokyo, Chuo City, Nihonbashi, 2 Chome−2−3 お多幸ビル
The entrance of Toridashioden Samon – Photo Credit: Toridashi Oden Samon Nakameguro Ten
Toridashioden Samon
Samon offers a refreshing twist on oden: a chicken-based dashi (broth) made from simmered chicken bones and vegetables. The atmosphere is lively, warm, and casual, with a glowing central oden pot, counter seating, and glass-fronted walls that let in street energy. Favorite items include Nagoya Cochin soft-boiled eggs, chicken skewers in broth, and the daikon that absorbs the light yet savory stock beautifully.
Photo Credit: Toridashi Oden Samon Nakameguro Ten
Opening Hours: 4 pm – 2 am
Price: ¥3,000 – ¥4,000
Location: 3 Chome-5-31 Kamimeguro, Meguro City, Tokyo 153-0051
Osaka
The entrance at Man U – Photo Credit: Man U
Man U (万ん卯)
Man-u reimagines oden in a refined, kaiseki-inspired way while staying rooted in tradition. Based in Osaka’s North Umeda / Kita-Shinchi district, the restaurant serves delicate oden crafted with premium stock (from dried bonito and kombu) and seasonal ingredients. Each ingredient is often finished with a slight twist, different sauces, garnishes, or textures, so that even familiar items like daikon or tofu feel fresh. Their signature “saezuri” (whale throat) is a standout for its unexpected richness. The atmosphere is elegant yet warm, with counter seating and intimate rooms lending themselves to thoughtful tasting.
Man U’s Oden – Photo Credit: Man U
Opening Hours: 5 pm – 10 pm (Mon, Tue, Sat) / 11:30 am – 1 pm / 5 pm – 10 pm (Wed – Fri) *Closed on Sunday
Price: ¥10,000
Location: 〒530-0003 Osaka, Kita Ward, Dojima, 1 Chome−2−33 Saka Bldg, 5F
Yoshitaka’s Tranquil spot – Photo Credit: Yoshitaka
Yoshitaka (由堂)
This delicious restaurant crafts oden with a refined, almost kaiseki-like touch. Rather than serving everything from a big common pot, each piece is finished individually, emphasizing texture and subtle distinction, soft daikon, silky tofu, and egg gently infused with dashi. The broth is clean but layered, built from freshly shaved bonito and a careful balance of seasoning. Yoshitaka presents oden as an art form: tofu is paired with tororo kombu, eggs with roasted sesame, each item plated differently to evoke seasonal nuance.
Photo Credit: Yoshitaka
Opening Hours: 6 pm – 11 pm (Closed on Monday)
Price: ¥10,000
Location: 〒542-0083 Osaka, Chuo Ward, Higashishinsaibashi, 2 Chome−8−5 ニューグランドビル ２階
Kyoto
Oito’s entrance – Photo Credit: おでんおかず
Oito
This is a hidden gem for oden lovers, tucked away in a traditional townhouse in the historic Gion district. Recognized with a Michelin Bib Gourmand, this intimate spot offers a refined yet comforting take on the classic hotpot dish. At lunchtime, guests can choose a selection of oden items paired with takikomi-gohan (seasoned rice). With its delicate Kyoto-style broth and carefully chosen seasonal ingredients, Oito captures the full essence of Kyoto dining, simple, elegant, and deeply satisfying.
Oito’s oden – Photo Credit: ゆっきー6
Opening Hours: 12 pm – 2 pm
* Lunch service is not available during July, August, and sometimes September
Price: + ¥20,000
Location: 〒605-0073 Kyoto, Higashiyama Ward, 祇園町北側253
The entrance of Takocho – Photo Credit: たかひー
Takocho
With roots stretching back to the Meiji period, Takocho is a striking example of Kyoto’s refined oden tradition. The subtle, lightly flavored broth is enriched with kombu, letting the natural essences of ingredients shine through. The shop is best known for its signature tako (octopus), but also for seasonal delicacies like yuba (tofu skin) and tender daikon. Inside, the ambiance is intimate: a small counter seating only a dozen or so, where you feel the respectful rhythm of old-school care in every pour and ladle. The proprietor, famously wearing a bow tie, and his wife in a kappō (traditional chef’s coat), tend the pot with quiet precision.
Oden with octopus – Photo Credit: あと何食？
Opening Hours: 5:30 pm – 9:30 pm (Closed on Tue and Wed)
Price: + ¥10,000
Location: 1 Chome-237 Miyagawasuji, Higashiyama Ward, Kyoto, 605-0801
Hiroshima
The entrance of Masuya – Photo Credit: Yakiton Oden Masuya Hiroshima Ekimae Kojincho Ten
Yakiton Oden Masuya
Yakiton Oden Masuya in Hiroshima offers the best of both worlds, hearty oden simmered in flavorful broth and juicy yakiton (grilled pork skewers). Just a short walk from Hiroshima Station, this lively izakaya is a favorite for locals and travelers alike. It’s perfect for warming up with comforting food and drinks in a relaxed, casual setting.
Oden at Masuya – Photo Credit: Yakiton Oden Masuya Hiroshima Ekimae Kojincho Ten
Opening Hours: 5 pm – 11:30 pm (Mon – Thu) / 5 pm – 12 am (Fri) / 3 pm – 10 pm (Sun, Public Holiday)
Price: ¥2,000 – ¥3,000
Location: 〒732-0807 Hiroshima, Minami Ward, Kojinmachi, 3−16 宏和57ビル 1F
Shizuoka
Kaibouzu Honten’s store sign – Photo Credit: Catherine Chong
Kaibouzu Honten
Kaibouzu Honten is a classic destination for Shizuoka oden, a regional style with darker broth, strong flavors, and sometimes skewered items. Dining there feels like partaking in local food culture: smoky broth, bold soy flavors, and a cozy, local atmosphere. The shop has a reputation for being the go-to house when you want a taste of Shizuoka’s special oden heritage.
Oden at Kaibouzu Honten – Photo Credit: Catherine Chong
Opening Hours: 3 pm – 11 pm
Price: ¥3,000 – ¥4,000
Location: 〒422-8067 Shizuoka, Suruga Ward, Minamicho, 6−11 １F
Oden is more than just a winter dish; it’s a taste of warmth, tradition, and community in Japan. From Tokyo to Shizuoka, each region adds its own twist, but every steaming bowl invites you to slow down and savor the season. On a chilly night, nothing captures the spirit of Japanese comfort food quite like oden.
Featured Photo Credit: Kei Shooting
