Oden (Japanese hot pot) in the Shibuya area! 10 popular places where you can enjoy amazing ingredients

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"Private room Izakaya Kakoi" is conveniently located just a 1-minute walk from Shibuya Station. It is well known for creative Japanese dishes made with oden and seafood.

The Private rooms have a Japanese modern feel and are used by a wide range of guests, from small groups to families.

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The popular oden uses homemade ago-dashi (premium broth made from dried flying fish).

The ingredients, filled with plenty of broth, are all said to taste extra good. Along with classic daikon radish and eggs, the Special fish cakes and other items are said to be infused through to the center with the flavor of the broth.

The restaurant offers a lineup of dishes that go well with Japanese sake, including daily seafood robatayaki (fireside grilling), Ise ebi (spiny lobster) sashimi, and sashimi made with fresh fish.

For Japanese sake and shochu, you can enjoy Special selections gathered from around Japan.

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Daininki is an izakaya characterized by a space that blends the friendly atmosphere of a casual popular tavern with a modern touch.

Reviews praise the warm, hospitable service from the staff.

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You can order the oden A la carte. The oden with asari (short-neck clams) is said to have a broth flavor that gently spreads.

The classic oden ingredient daikon radish is topped with tororo kombu kelp, which adds a nice accent.

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There are also courses with All you can drink that you can enjoy with an oden (Japanese hot pot dish) assortment and grilled skewers.

The courses also come with a full drink menu, and you can fully enjoy a wide range of alcoholic drinks including draft beer and highballs.

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Ebisu Yonomori is an adults-only hideaway-style spot centered around counter seating.

The interior has a calm atmosphere, and it is said to be an izakaya where even solo guests can relax and take their time. There is a Semi-private room in the back, making it a good choice when you want to enjoy conversation.

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In the dedicated Oden (Japanese one-pot dish) Hot Pot, several kinds of ingredients are lined up, including "daikon radish" and "atsuage (deep-fried tofu)".

The oden, prepared every day, is said to have a gentle flavor from its clear Kyoto-style dashi broth. If you have trouble choosing the ingredients, they recommend the Omakase assortment.

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They also offer a wide selection of drinks, including Japanese sake, shochu, and whisky. You can enjoy local sake brought in from different parts of Japan along with standout dishes such as oden (Japanese hot pot dish).

Some people were also enjoying dashi broth with shochu and Japanese sake.

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Oden Kappo Hide is a long established restaurant founded in 1976.

Inside, the space has a Japanese feel with tatami mats and shoji screens. The restaurant also offers shamisen performances, dancing, and zashiki-asobi (traditional parlor games) by geisha from Maruyamacho, available by reservation.

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In the oden Hot Pot visible from the counter seats, more than 60 kinds of ingredients are simmered, from classic items to unusual picks and even homemade tsukune (chicken meatballs).

The oden is said to have a flavor that lets you taste the quality of the ingredients, with a broth made from kombu kelp and shaved bonito flakes, seasoned with salt and a little soy sauce.

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A course that lets you enjoy seasonal dishes along with oden (Japanese hot pot dishes simmered in broth) is also popular. There are three types of courses depending on the number of dishes.

They come with a set of sashimi, tempura, grilled dishes, and more, and the volume is said to be generous.

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Sakaba Jaro is an izakaya (Japanese pub) located in the large mixed-use complex Shibuya Sakura Stage next to Shibuya Station.

Across from the counter seats is an open kitchen, so you can enjoy your meal while watching the chefs cook.

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Oden (Japanese hot pot items simmered in broth) is served under the menu name "dashi-takimono (simmered in broth)".

The chef’s carefully Homemade oden is said to have just the right broth richness and soak level, bringing out the flavors of each ingredient in a really tasty way.

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The oden ingredients include Tochio-age (deep-fried tofu from Nagaoka, Niigata), a local specialty of Nagaoka City in Niigata Prefecture, and Beef Tongue, which is known for its good texture.

The tavern menu is also extensive, and you can enjoy pairings with a wide range of drinks, including seasonally Special Japanese sake, wine, and craft beer.

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Tako Kiku, located a 1-minute walk from the West Exit of Shibuya Station on the Keio Inokashira Line, is a casual izakaya (Japanese pub) known for its oden (Japanese hot pot dish).

Both the exterior and interior have the feel of an old-school tavern. The place is said to be lively with lots of customers, including regulars.

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The oden (Japanese stew) soaked with dashi flavors is said to pair great with alcohol. They also recommend adding a bit of spicy karashi (Japanese mustard) to the ingredients.

The "oden assortment" includes daikon radish, konnyaku (yam cake), eggs, and more, and the portion is said to be plenty filling.

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"Tako-wari" on the drink menu is an original drink with shochu, and oden broth added.

They say you can choose Tako-wari either hot or cold. Depending on the temperature, the way the flavor comes through changes.

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Located on the 7th floor of Shibuya Hikarie directly connected to Shibuya Station, this casual dining restaurant is popular for oden (Japanese hot pot dishes simmered in broth) and creative cuisine.

Inside, the space has a stylish Japanese modern feel, with sake bottles displayed along the walls and a white wood counter.

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The oden here is made with a tori paitan (rich chicken broth) dashi, created by slowly simmering chicken to concentrate its flavor. The mild and gentle taste of the broth is said to soak into each ingredient.

The ingredients include Western style rolled cabbage and chikuwabu (wheat gluten tube), a classic oden ingredient mainly found in the Kanto region.

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The Japanese sake selection includes labels from Hokkaido to Kyushu, and you can also enjoy tasting comparisons or try them at 10 different temperature levels.

The menu includes courses with All you can drink. A popular plan lets you enjoy plenty of drinks, including 30 kinds of Japanese sake, along with creative tori paitan (chicken white broth) oden.

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Shibuyakun is a hideaway izakaya (Japanese pub) tucked away in a back alley just a 1-minute walk from the West Exit of JR Shibuya Station.

The inside has a homey feel that works well for everything from small groups to lively gatherings.

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The photo shows the "big daikon radish-loaded oden assortment." It is a popular menu item that lets you enjoy six kinds, including daikon radish, egg, chikuwa fish cake, and satsuma-age (fried fish cake).

The oden, slowly simmered in a broth made from bonito flakes, kombu kelp, and chicken skin, is said to be an excellent dish that really lets you taste the rich umami of the broth.

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The popular "Tsunamayo to Hanjuku Ajitama no Potesara" just like the oden also uses potatoes from Hokkaido.

The mayonnaise is not too heavy, and it is said to have a great balance with the tuna and soft-boiled seasoned egg.

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Gyudashi Oden Sakaba COZAKURA is well known for dishes made with gyudashi (beef broth) simmered from beef bones for 78 hours.

The ceiling is decorated with many masu (wooden sake cups) hanging down, inspired by the restaurant name Kozakura (small cherry blossoms). The stone walls and wooden tables are also stylish, creating a cozy and comfortable space.

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The beef dashi (broth) also used for the oden is carefully skimmed to remove scum, giving it a rich aroma and deep flavor.

The beef dashi has a gentle richness, and reviews say it pairs well with Japanese sake.

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A popular oden ingredient is the huge "dai daikon radish," which really stands out in the bowl.

The ingredients are simmered well and are so tender you can easily cut them with chopsticks. The beef broth is said to soak all the way into the center of the daikon radish.

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Just a 1-minute walk from the Inokashira Line West Exit of Shibuya Station. Odenya Takeshi Shibuya Ten is popular for its creative oden dishes that let you enjoy different kinds of dashi (Japanese soup stock).

Inside, the aroma of dashi spreads from the large pot of oden, and the restaurant offers counter and table seating.

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For oden made with broth from ago (flying fish), their top recommendation is the “Edo Kinchaku,” with green onion and tuna wrapped in aburaage (fried tofu).

Their “daikon radish,” prepared by hand in the shop every day, soaks up the ago broth and is so tasty that you might want a second helping.

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The chicken dashi oden (oden simmered in chicken broth) is said to offer a deep, rich taste packed with the good flavor of chicken.

The “tomato” in the photo is said to have an excellent balance between the tomato’s acidity and the savory taste of the chicken dashi. They also serve daikon radish simmered in chicken dashi, so you can compare the two.