I went to Oden and Sake Oroshi on a cold evening, simply because I wanted proper oden. Not something flashy, not a place built for photos, but somewhere I could sit down and focus on the food itself.

Looking back after the meal, what stayed with me wasn’t any single dish in isolation, but the overall balance and sense of satisfaction. This felt like a place designed for spending time with oden, rather than rushing through it.

This article is based entirely on what I actually ate. I’m not a professional food critic, and I don’t try to write like one. Instead, I focus on what I noticed, what worked for me, and whether I’d want to come back.

Contents
  1. 1. The Evaluation Criteria I Used
  2. 2. What This Article Explains and Who It’s For
  3. 3. Overall Impression and Broth Style
  4. 4. Impressions of the Oden Dishes I Ate
  5. 5. Non-Oden Dish
  6. 6. Pairing with Sake
  7. 7. Final Verdict: Would I Recommend It?
  8. 8. Restaurant Information

1. The Evaluation Criteria I Used

Before getting into the details, I want to be clear about how I evaluated this restaurant. These are the criteria I consistently use when judging oden as a meal:

  • The direction of the broth: not overly strong, not tiring to eat

  • How well flavors penetrate each ingredient, and the resulting texture

  • Balance between portion size and satisfaction per dish

  • Compatibility with sake

  • Whether the experience makes me want to return

Every impression below is grounded in these points.

 

2. What This Article Explains and Who It’s For

What this article explains

  • What kind of oden experience Oden and Sake Oroshi offers

  • Honest impressions of the dishes I ordered

  • A realistic sense of portion size and overall satisfaction

  • Who this restaurant is likely to suit

Who this article is for

  • People who want to enjoy oden slowly, with broth as the main focus

  • Those who like pairing small dishes with sake

  • Anyone curious about non-standard oden ingredients

  • Readers who prefer a gently satisfying meal over something heavy or aggressive

 

3. Overall Impression and Broth Style

The first thing I noticed was how calm the broth was. It isn’t bold or punchy. At first, it almost feels understated.

As you keep eating, though, the logic becomes clear. The broth doesn’t interfere with the ingredients, and it doesn’t fight with the sake. By the end of the meal, everything feels balanced. Eating and drinking never becomes heavy, which I think is intentional.

 

4. Impressions of the Oden Dishes I Ate

4-1. Daikon and Egg

Daikon radish is often the benchmark for an oden shop, and this one was handled carefully. The flavor reached the center, and biting into it released the broth cleanly.

It’s not flashy, but it immediately told me that this was an oden shop I could trust.

The egg had a moist yolk with evenly absorbed flavor. Nothing surprising, but very dependable.

4-2. Konjac and Chicken Tataki (Toriiwasa)

The konjac had a firm bounce, and each bite carried the aroma of the broth. I ordered it as a palate cleanser, but it ended up being more satisfying than expected.

The chicken tataki was cooked with good control, staying tender and moist. Eating it between oden dishes shifted the flavor direction nicely.

4-3. Beef Tendon

Rather than falling apart completely, the beef tendon retained a bit of texture. The fat wasn’t heavy, which helped it pair well with sake.

Even after several dishes, it didn’t feel like it lingered in my stomach.

4-4. Oyster Oden (Winter Only)

This was the most memorable dish of the night. The oyster’s umami blended into the broth, and each bite carried a clear ocean flavor.

Because it wasn’t overcooked, the oyster stayed plump. The characteristic oyster flavor was present but not overpowering, making it easy to eat. If you’re visiting in winter, this is hard to regret ordering.

4-5. Octopus

Neither too firm nor too soft. As you chew, the flavor deepens, and it naturally encourages another sip of sake.

4-6. Meat-Stuffed Shiitake Mushroom

The aroma of shiitake was strong, supported by the richness of the meat. As a single dish, it delivered a high level of satisfaction and stood out clearly.

4-7. Lettuce

The lettuce retained its crunch, briefly resetting the palate. It worked well between richer items.

4-8. Gyoza Roll

This is a non-traditional choice, but it fit surprisingly well. The wrapper soaked up the broth, and the filling remained mild.

If anything, this dish highlights how well the shop integrates unusual ingredients without making them feel out of place.

4-9. Camembert Cheese

The cheese was served without melting completely, which helped. The saltiness of the broth and the richness of the cheese worked together better than expected.

It may divide opinions, but I enjoyed it.

4-10. French Bread

Dipped into the broth, it felt like a light closing dish. It’s subtle, but worth considering if you still have room.

5. Non-Oden Dish

5-1. Chicken Mabushi

The name doesn’t overpromise. As a finishing dish, it delivered solid satisfaction and felt like the right note to end on.

6. Pairing with Sake

Sake that doesn’t assert itself too strongly works best here. Because the broth is gentle, overly aromatic sake would throw off the balance.

One of this restaurant’s strengths is that you can drink steadily without the meal becoming heavy.

7. Final Verdict: Would I Recommend It?

Personally, I’d recommend this place for days when you want to enjoy oden quietly and deliberately.

If you prioritize bold flavors or maximum cost performance, it might feel understated. But if you value balance between broth, ingredients, and sake—and want to take your time—this restaurant fits well.

I’d like to come back again when the weather turns cold. At the very least, it doesn’t feel like a place you’d regret visiting without knowing much beforehand.

8. Restaurant Information

Restaurant Name
Oden and Sake Oroshi

Address
1-11-23 Daimyo, Chuo-ku, Fukuoka, Japan

Access

  • 6-minute walk from Tenjin Station (Solaria Exit)

  • 5-minute walk from Akasaka Station (Exit 5)

  • 7-minute walk from Tenjin Station (Exit 2)

  • 5-minute walk from Nishitetsu Bus “Daimyo 2-chome” stop

Opening Hours
Monday–Sunday, public holidays, and the day before holidays:
6:00 PM – 4:00 AM
(Food last order: 3:00 AM / Drinks last order: 3:00 AM)

Inquiry Hours
During business hours

Closed Days
None

Payment Methods
Credit cards: Not accepted
Electronic money: Not accepted
QR code payments: Not accepted
Smart payment: Not accepted

Online Reservations
For reservations outside business hours or for the latest details, checking online reservation platforms such as Tabelog is recommended.

  • Instant reservation: Accepted until 6:00 PM on the day of visit

  • Request reservation: Accepted until 5:00 PM the day before
    Reservation deadlines may vary depending on the day and course.

Official Website
https://oroshi.owst.jp/

ABOUT ME
りん
On this blog, I mainly share information about web development and programming, along with my daily thoughts and what I’ve learned. I aim to create a blog that lets readers enjoy both technology and everyday life, so I also include topics about daily experiences, books, and games. I’d be delighted if you could drop by casually and find something useful or enjoyable here.
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