Oden in Yokohama! 10 popular spots by area with an amazing lineup of ingredients

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Hisago is located in the Nishiguchi Gobangai shopping street, just a short walk from the west exit of Yokohama Station. This long-running izakaya (Japanese pub) first opened in 1962, and its specialty is oden (Japanese hot pot stew).

The lively interior is equipped with counter seats for solo diners and table seating for groups.

Photograph:Chen Guo

The oden uses a secret broth carefully made from kombu kelp, katsuobushi (bonito flakes), and sababushi (mackerel flakes). They slowly simmer a wide variety of ingredients, including the most popular daikon radish, as well as eggs and konnyaku (yam cake).

If you are not sure what to order, the Omakase 5-piece assortment is a great choice for trying the recommendations.

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They offer several easy, quick-drink sets available only in the afternoon. The photo shows the “Horoyoi Set,” which lets you enjoy your favorite drink and 3 kinds of oden (Japanese stew) at a good price. Instead of oden, you can also choose motsu no nikomi (stewed offal) and a kobachi (small side dish).

They also have a full lineup of other menu items, including yakitori (grilled chicken skewers) and sashimi.

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Wagyu to Oden Rokuetei is located on the 9th floor of Yokohama More’s, just a short walk from Yokohama Station. Here you can enjoy oden (Japanese hot pot items simmered in broth) made with carefully prepared dashi broth, along with Wagyu hitsumabushi (grilled beef over rice eaten in several ways).

The interior is said to be a Japanese style space filled with the warmth of wood. It has counter and table seating.

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They serve oden (Japanese hotpot-style stew) made with a beef bone broth known for its mild sweetness and deep richness. The sweetness and savory aroma of the beef are said to bring out the flavors of the ingredients.

The photo shows the "oden assortment 5 kinds," a good value set that lets you enjoy five items including daikon radish and egg. You can also order the ingredients A la carte.

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Another signature dish is the Wagyu hitsumabushi, a standout dish that lets you enjoy the meat and rice in four different ways. First as is, then with yakumi (condiments) such as wasabi, followed by a soft-cooked egg, and finally with katsuo dashi (bonito broth) poured over it.

The photo shows the “Wagyu hitsumabushi and oden (Japanese hot pot dishes) Gozen set,” which also comes with three kinds of oden.

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Hamachika Sakaba is a taishu sakaba where you can enjoy chicken broth oden and Special Japanese sake.

It is located on the B3 floor of CIAL Yokohama, directly connected to Yokohama Station, inside the food hall. They have independent counter seats, and you can also use the table seating shared by all restaurants in the food hall.

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A la carte ordering is also available, but the "oden 3-item assortment" in the photo seems to be popular. Along with the classic daikon radish and soft-boiled egg, you can also enjoy kuromame ganmo (fried tofu fritter mixed with black soybeans and other ingredients), made by mashing tofu, mixing in black soybeans and other ingredients, and frying it.

The ingredients are said to soak up the dashi nicely, making it a tasty dish that pairs well with Japanese sake.

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The photo shows the "oden set meal," recommended for anyone who wants a quick bite. This set comes with 4 kinds of oden (Japanese hot pot items), plus rice, miso soup, and pickles.

They also offer drinking snacks besides oden. In particular, the "gyu motsu nikomi (simmered beef offal)" is said to be very good, simmered in a rich miso-based sauce.

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Yoshidamachi Shokudo Kingyo is a diner-izakaya whose three signature items are oden (Japanese stew), genshi-yaki (traditional hearth-style grilling), and shiumai (steamed pork dumplings). It is about a 3-minute walk from Kannai Station, along Fukutomicho Nakamichi Street.

The bright and stylish interior has counter seats, table seats, and zashiki (tatami seating). It is often full, so making a reservation is the better choice.

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Umami dashi (savory broth) oden (Japanese one pot dish) comes with a wide range of ingredients. You can enjoy it either A la carte or in a course with All you can drink.

The especially popular items seem to be the “Shimi-shimi Atsugiri Daikon,” a thick cut daikon radish that is said to be fully soaked with broth, and the “Toro-toro Tamago,” which is said to be outstanding with a rich runny yolk.

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The photo shows the juicy "Tezutsumi Nikujiru Shumai" made with 100% Domestic pork. There are several kinds, and you can freely mix and match them and order from 2 pieces.

Another specialty besides oden is genshiyaki (a traditional Japanese cooking method in which ingredients are slowly grilled around charcoal). They offer seafood and meat.

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O'denbar Umami Yokohama Kannai is about a 2-minute walk from Kannai Station. This hidden oden (Japanese hot pot with ingredients simmered in broth) specialty restaurant is located on the basement level of a building along Baystars-dori Street.

The stylish and cozy interior is said to be a compact space with 15 seats in total, including bar counter and table seating.

Photograph:ヨシダタクヒロ

The oden uses a golden broth made from kombu kelp and bonito flakes. Along with classics like the tender “daikon radish” soaked with broth and the soft boiled “egg,” they always offer more than 20 kinds of ingredients depending on the season.

You can enjoy them as A la carte dishes or in an assortment, and they are also included in the courses.

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They also offer dishes made with oden dashi (Japanese stew broth). The photo shows the "Oden-ya-san no Dashi Curry Udon," where you eat udon in a curry soup enriched with dashi.

The "Dashi-wari," made by mixing Japanese sake with oden dashi, is also popular for its comforting taste. There is also an All you can drink plan for A la carte orders that includes the "Dashi-wari."

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At Kyo Dashi Oden to Kaisen Dashiya Shin-Yokohama Honten, you can enjoy oden made with carefully chosen ingredients. The stylish Japanese modern interior has fully private room seating throughout. It is perfect when you want to enjoy a meal in a private setting.

It is on the 7th floor of a building along F. Marinos-dori, about a 3-minute walk from Shin-Yokohama Station.

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The oden (Japanese one-pot stew) uses a secret dashi broth made fresh every day. They simmer it slowly so the broth soaks well into each ingredient, and it pairs great with alcohol.

The photo shows the "Homemade Oden 5-Item Assortment." You can enjoy five items, including thick-cut daikon radish simmered slowly and egg with great broth flavor.

Photograph:まんぷくでも食う

They offer several value courses that come with All you can drink and include a wide range of popular menu items such as oden (Japanese hot pot dish). In summer, they also serve chilled oden. There is also an A la carte All you can drink plan, which is great for people who enjoy alcohol.

Every dish is high quality and tasty, and they all pair well with drinks.

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Founded in 1873, the historic Ishikawaya is an oden (Japanese hot pot dish with various ingredients simmered in broth) restaurant about a 3-minute walk from the south exit of Ishikawacho Station, near the entrance to Yokohama Motomachi Shopping Street.

The interior is said to feel warm and comfortable, with counter and table seating on the first floor, and zashiki (tatami seating) on the second floor.

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Oden (Japanese hot pot with various ingredients) comes with a wide range of items. If you sit at the counter, you can look them over and pick your favorites yourself. The dashi broth has just the right depth of flavor, and each item is said to be nicely infused all the way through and very tasty. Takeout is also available.

You can also enjoy the "oden dashi with Japanese sake," made with Japanese sake with shochu oden broth.

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They also have a full lineup of snacks that go well with alcohol. Every dish is said to be excellent, filling, and a good value that leaves you satisfied.

Pictured are the perfect "Onigiri assorted varieties available" To finish. They are popular for their gentle flavor and great taste. You can order from 6 kinds, including "salmon," "pickled plum," and "kombu kelp."

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About a 1-minute walk from Tsurumi Station, Otsurumi Shokudo is located on the basement level of a building. It is a casual taishu sakaba (Japanese pub) where you can easily enjoy oden (Japanese hot pot dishes) and kushiyaki (grilled skewers).

The interior is a casual space with the warmth of wood, and it is said to always be lively. It offers counter seats, table seating, and Sunken kotatsu seating.

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The oden (Japanese one-pot dish) has a gentle dashi broth, and it is said to be so good that you will want to drink it to the last drop.

The photo shows the hearty “daikon radish” topped with plenty of tororo kombu kelp, and the “egg,” which is said to be nicely soft-boiled and tasty. The “house-made satsuma-age (deep-fried fish cake),” made by shaping and frying ground fish paste, is also said to be good.

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The grilled skewers are not just yakitori (grilled chicken skewers) and yakiton (grilled pork skewers), but also include beef and vegetables. The photo shows the “Kushiyaki Five-Skewer Assortment,” where you can enjoy an Omakase selection of 5 kinds.

The rest of the menu is also quite extensive, so many people seem to have a hard time deciding what to order. In particular, there were many comments saying the garlic toast is very good.

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Taishu Sakaba BEETLE Noge is located along Prefectural Route 218, about a 3-minute walk from Hinodecho Station. This casual izakaya serves a wide variety of oden (Japanese stew) to enjoy with drinks.

The interior is said to have a clean yet retro feel. It has counter and table seating.

Photograph:Murakami Shuzo

The oden, with each ingredient soaked through with dashi broth, is said to be very tasty. They serve each ingredient on its own separate plate.

In the front of the photo is the tender, fall apart "daikon radish." In the back is "miso konnyaku (konjac with miso)," made with rich miso. For an extra charge, you can also have it with a ginger miso sauce.

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They offer a wide selection of drinks, including more than 15 kinds of jizake (local sake) and craft beer. The food menu is also extensive, and every dish is said to pair perfectly with the drinks.

The photo shows the “ham katsu (fried ham cutlet),” which goes especially well with beer. This very popular and filling dish is made by coating thick cut ham in batter and deep-frying it.

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Tsuki no Oto offers creative Japanese cuisine made with seasonal ingredients, starting with oden (Japanese hot pot dish). It is on the second floor of a building along Fureai-dori, about a 3-minute walk from the north exit of Tama-Plaza Station.

The interior is stylish and usually lively. It has counter seats, table seats, and Private room.

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The oden (Japanese one-pot dish) has a light Kyoto-style dashi broth. Each ingredient is served on its own plate, making it easy to eat, and every item is said to be nicely infused with the broth and very tasty.

The photo shows the most popular item, the “Hanjuku Tamago (soft-boiled egg).” Its special touch is ikura (salmon roe) placed on top of the rich, runny half-set yolk.

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They also offer some unusual oden dishes. The photo shows the “Buta no Kakuni,” braised pork belly simmered until meltingly tender and served with oden broth. It is said to be so soft that you can cut it easily with chopsticks.

They also have courses where you can enjoy oden and recommended creative dishes at a good value. Every dish is said to have a gentle flavor and taste great.