Daisuke

Diners have remarked that both the daikon and mochi-stuffed tofu pouch were deeply infused with flavour. The daikon, in particular, was large enough to prompt a double take. Start with these two, then add grilled chikuwa fish cake, Kyoto tofu or yomogi wheat gluten to sample more of the oden staples.

Alongside the familiar ingredients, the menu includes suji beef tendon, taken from around the sirloin. It is cooked until tender while retaining some bite, then simmered twice to absorb the broth—a carefully prepared option that adds interest when choosing your oden. Another distinctive choice is oden made with young wakame seaweed from Sanriku. For a final taste of the broth, there is rice porridge, nyumen (fine noodles in warm broth) and ochazuke with dried baby sardines and sansho pepper.

For an evening meal that goes beyond oden, options include obanzai small dishes such as yuba sashimi and cured mackerel, as well as black wagyu beef and tofu or an individual sukiyaki. Some visitors have singled out the seasonal yellowtail sashimi alongside the oden, while others have praised the seafood.

Drinks listed include draft beer, highballs, sake, red and white wines by the glass and soft drinks. For sake from Kyoto, choices include Shirakabegura and Chotokusen Gokai. Mio, a sparkling sake, is available in sweet and dry styles, making it easy to choose a glass to suit your preference.

At breakfast, some diners have praised the flavour of the broth in the oden, rolled omelette and miso soup served with a Japanese set meal. One reported lunch special paired braised pork with sashimi, a small side dish and rice. The restaurant offers different Japanese meals throughout the day, from breakfast and lunch sets to oden in the evening.