Warm oden (Japanese hot pot dish) in Kumamoto Prefecture! 10 places known for oden that pairs well with drinks

Photograph:辣油は飲み物

Amakusa Hyoroku, about a 1-minute walk from the Hanabatacho stop on the Kumamoto City Tram, started out as an oden (Japanese hot pot with simmered items) food stall and is said to still serve oden with the same seasoning as when it first opened.

Today, it operates as a restaurant and, in addition to table seating, also has counter seats and Private rooms.

Photograph:辣油は飲み物

The restaurant's signature "oden (Japanese hot pot dish)" seems to offer more than 10 different ingredients, according to the menu.

Along with standard choices like daikon radish and eggs, you can also pick from fish cakes and items like ganmodoki (fried tofu fritter). It also makes you want to pair them with Japanese sake from Kumamoto Prefecture or shochu, which you can keep by the bottle.

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One oden ingredient to look out for is “basuji (horse tendon).” While beef tendon is common at other places, this is Kumamoto Prefecture, where horse meat culture is well established, so they serve basuji.

As for horse meat dishes, they also offer shioyaki (salt grilled), shogayaki (ginger grilled), and stewed basuji.

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Oden Matsumura, about a 3-minute walk from Fujisakigu Station on the Kumamoto Electric Railway, is a creative oden (Japanese hot pot dishes simmered in broth) kappo (traditional Japanese course-style dining) restaurant that uses fresh ingredients from Kyushu.

The interior is a Japanese-style space with counter and table seating, and it is said to have a relaxed atmosphere where guests can unwind.

Photograph:たちばな ななみ

The owner, who is said to have trained at a ryotei (traditional Japanese restaurant) in Osaka, makes oden (Japanese hotpot with assorted ingredients) using local Kyushu ingredients and Kansai-style seasoning.

The photo shows “daikon radish and chicken tsukune (chicken meatballs),” and rather than a typical oden assortment, it feels more like an a la carte dish you might find at a kappo (Japanese fine dining) restaurant.

Photograph:おフランスぶた

On the menu, "hamo (pike conger) to tamanegi (onion)" is listed under the seasonal and creative oden category.

At first glance, it hardly seems like oden, but unusual dishes such as abalone topped with ankake (thick savory sauce) and "potato cheese manju" are also listed as types of oden.

Photograph:太りたくない。

Oden to Yakitori Kobozu, about a 4-minute walk from Fujisakigu Station on the Kumamoto Electric Railway, is just what its name suggests: a restaurant centered on oden (Japanese hot pot dish) and chicken dishes, with local Kumamoto specialties on the menu.

The first floor has table and counter seating, while the second floor has zashiki (tatami seating), and the terrace seats, which seem to have a nice atmosphere, are also recommended.

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When you visit, the first thing they want you to try is the oden (Japanese hot pot dish) “Omakase 5-item assortment.”

The various ingredients are simmered in a broth made by blending bonito, kombu kelp, and ago (flying fish). Of course, you can also order A la carte, with more than 10 kinds of ingredients listed, including the “whole burdock tempura.”

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Yakitori (grilled chicken skewers) is also served in the same Omakase 5-skewer assortment style. They apparently use a secret house sauce.

The menu introduces karashi renkon (lotus root with mustard) and horse meat dishes (assorted varieties available) as Kumamoto specialties. They also offer 7 kinds of local sake from Kumamoto Prefecture that you will want to order with them.

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Rinne is a Japanese restaurant on the top floor (5th floor) of a building, about a 3-minute walk from Karashimacho tram stop on the Kumamoto City Tram. It also serves as a Japanese sake bar where adults gather.

In addition to counter seats made with a single slab of ginkgo wood, it also offers high-quality fully private rooms.

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Warm assorted varieties available oden served not only in the cold winter months but all year round. The key to its flavor is a slightly sweet broth made from Akaushi (Japanese Red Wagyu), a well-known branded beef from Kumamoto Prefecture.

Along with classic ingredients like beef tendon and eggs, taro and atsuage (deep-fried tofu) are also said to be popular.

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The Japanese sake you may want to pair with the oden can be ordered as a tasting flight. The photo shows a lineup of Japanese sake including Zuitaka, brewed in Kumamoto Prefecture.

You can choose from sets like three bottles recommended by the restaurant, three dry ones, or in some cases rare premium Japanese sake.

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Higo Kushiyaki Shiodashi Oden Higoya, about a 5-minute walk from the Torichosuji tram stop on the Kumamoto City Tram, is an oden (Japanese hot pot dish with ingredients simmered in broth) restaurant that makes the most of its special dashi broth. The “Higo” in the restaurant’s name refers to the former place name for the Kumamoto area.

On the walls, there are strips displaying oden and many other menu items.

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The oden (Japanese hot pot dish) is seasoned with salt and slowly simmered.

The daikon radish is said to take 3 days to prepare. The soft-boiled egg is also recommended, and among the seafood ingredients, hamaguri (hard clam) was mentioned as a top pick. Every one of them is something you will want to try at least once.

Photograph:おフランスぶた

One item on the menu is listed as “kawari oden (creative oden),” and it turns out to be lettuce. It is hard to imagine leafy lettuce showing up as oden, but it is said to be a very popular ingredient.

In addition to a dish that uses a whole tomato, they also serve a daikon radish dish seasoned with an intensely spicy flavor.

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Obanzai Mohei is an authentic Japanese izakaya about a 3-minute walk from Hanabatacho tram stop on the Kumamoto City Tram. This is a place where you can enjoy good food and drinks around the counter.

The restaurant has a homey atmosphere, so conversations with strangers sitting next to you sometimes naturally pick up.

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The oden is made with broth from beef bones and is said to have a nice salty edge.

Options include daikon radish topped with tororo-kombu (shredded kombu kelp), soft-boiled egg, and maruten (fried fish cake) with shrimp. A rare item on the menu is kujira obaike, which refers to the subcutaneous fat from a whale's tail fin.

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The “obanzai (Kyoto-style home cooking)” in the restaurant’s name refers to the everyday home cooking of Kyoto, meaning a variety of prepared side dishes.

Along with tamagoyaki (Japanese rolled omelet), house-made nukazuke (rice bran pickles), nimono (simmered dishes), and sunomono (vinegared dishes) are served as obanzai. To finish the meal, ochazuke (rice with tea or broth) made with oden broth is a good choice.

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Yakitori Izakaya Torikichi Taira, about a 2-minute walk from the Kumamoto Castle / City Hall stop on the Kumamoto City Tram, is a restaurant known for its popular All you can eat yakitori (grilled chicken skewers) and also serves oden (Japanese hot pot items).

The interior has a retro-modern feel, with counter seating as well as tables.

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According to the menu, the oden (Japanese hot pot with simmered ingredients) includes 7 kinds of ingredients, with well-seasoned items like daikon radish, eggs, and atsuage (deep-fried tofu) lined up.

The All you can eat yakitori (grilled chicken skewers) plan also includes All you can eat oden, apparently. It makes you want to try all the different kinds of oden.

Photograph:おフランスぶた

You will probably want to try the star of the restaurant too, yakitori (grilled chicken skewers), in its many varieties. These authentic skewers are carefully grilled one by one by skilled chefs.

They offer not only chicken but also vegetable skewers such as pork belly and cheese tomato, and ordering a 5 skewer or 10 skewer assortment is another good option.

Photograph:食いしんぼ娘。

Kumamoto Kushikatsu Wasamon Sakaba, about a 1-minute walk from the Kumamoto City Tram Kengunmachi stop, is a popular spot for oden (Japanese hot pot items simmered in broth) slowly cooked in house-made dashi broth and kushikatsu (deep-fried skewers) finished with a coating of special breadcrumbs.

They also offer All you can eat & All you can drink plans.

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They offer assorted varieties available of oden made with a broth that brings out the best in 7 kinds of ingredients. The seafood-based broth seems to soak into the different fillings well.

Besides the 5-item assortment of oden, options include an item called "Tonikaku Dekai Daikon (Really Huge daikon radish)" and house-made atsuage (deep-fried tofu). You can also choose chicken tsumire (minced chicken balls).

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You will also want to check out their signature kushikatsu (deep-fried skewers). They are particular about using fresh ingredients, and of course double-dipping in the sauce is not allowed. Follow the rules and enjoy them.

As condiments that pair well with kushikatsu, you can also add chunky tartar sauce or cheese fondue.

Photograph:日本グルメ なおちゃん

Manma Yatai Marumaru, about a 1-minute walk from the Kengun Komae tram stop on the Kumamoto City Tram, is a stylish standalone izakaya (Japanese pub).

The interior has a kominka-style (traditional old house style) design, and you can enjoy it in different ways with the seasons, such as a beer garden on the terrace in summer and relaxed kotatsu (heated table) seating in winter.

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There’s something nice and full of atmosphere about eating oden (Japanese hot pot dish with assorted ingredients) at a yatai-style (street-stall-style) shop. Their oden made with house-made dashi (Japanese soup stock) comes in a lineup of just under 20 varieties, ranging from classic shirataki (konjac noodles) to thick-cut bacon.

It seems like a great match with drinks like beer and highballs.

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The whole tomato oden (Japanese stew) has a surprising look. The tomato’s bright color really stands out. The popular Tomato Cheese features this tomato coated in melted cheese.

The restaurant also offers a wide range of menu items, including fried and grilled dishes.

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Oden Dining keibon, about an 8-minute drive from JR Uchinomaki Station, is a cozy oden (Japanese hot pot with simmered ingredients) izakaya (Japanese pub). It is said to be a place where you can relax and enjoy your drinks.

Inside, there are 13 seats in total, with counter seating and 2 tables. Parking is also available.

Photograph:まるまるたぷたぷ

Oden made with dashi based on bonito and kombu kelp. After eating the ingredients, it seems you can drink up every last drop of the dashi.

As for the atsuage (deep-fried tofu) used in the oden, it is an original item specially made for this restaurant by a local tofu shop. It really is a community-rooted izakaya (Japanese pub).

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At oden spots in Aso City, Kumamoto Prefecture, keep an eye out for the classic basashi akiresu? No—"uma akiresu (horse Achilles tendon)," a standard oden item there. It is available in limited quantities and known for its unique texture. Chicken drumettes are also offered in limited quantities, and you can enjoy them with several different seasonings.

As for rice dishes, they use homegrown Aso-produced Koshihikari rice.