A short walk from Shijo Kawaramachi. Located in a quiet alleyway in the city, Uri quietly hangs a signboard. The restaurant offers a variety of dishes such as their famous oden (oden with half-boiled eggs and tender beef tendon), Kyoto-style cuisine that they have honed their skills at many kappo restaurants, and their standard potato salad. In addition to sake-driven snacks, the restaurant also serves oyakodon and, depending on the day, kamameshi (rice cooked in a pot with rice and eggs). The location is not easy to find, but you will want to visit even if you have to look for it.

This is a restaurant and store under the direct management of Tamanomitsu Sake Brewery in Fushimi, based on the concept of "making sakekasu (sake lees) a part of your daily life. The restaurant offers a wide variety of menu items using "Junmai Sakekasu," the sake brewery's specialty made from rice and rice malt only. The dishes made with the sake lees are rich in flavor and have a mild taste, demonstrating the charm of sake lees.

Although the restaurant is simple and casual, the menu is full of authentic Japanese dishes. Oden soaked in broth is served with a wide variety of seasonal vegetables. Sip a glass of cold sake while enjoying oden. You can enjoy such a blissful time without any tension.

This oden specialty restaurant is owned by Chabuya, which is known for its yakitori (grilled chicken). The restaurant offers about 35 kinds of oden, using kombu (kelp) and bonito in a unique light dashi broth that uses little or no soy sauce to bring out the flavors of the ingredients. Enjoy it with a glass of recommended sake (from 550 yen).

Oden specialty restaurant loved not only by locals but also by fans from far and wide. In the retro atmosphere of the Taisho and early Showa periods, you can enjoy homemade oden and a lively time. The broth is made from eight kinds of vegetable broth, chicken stock, and whale koro, and finished with bonito and kombu for a rich, full-bodied flavor.

A izakaya where local drinkers gather to enjoy oden and the best dishes of the day. The restaurant's oden is well-reputed, with a choice of two kinds: white oden made with chicken broth and black oden made with hatcho miso, both of which take a lot of effort to prepare. The junmai sake of the same name, "Tanagokoro," is refreshing and easy to drink, making it perfect as an in-between-dinner drink.

This oden restaurant is run by Uneno, a long-established dashi shop. Oden is prepared by simmering in a sweet broth, then pouring the clear, delicate broth into the bowl after serving. The depth of flavor created by the chef, who has a background in Italian cuisine, is also a must-try.

A dining room in a triangular space of only 5 tsubo (3.5 square meters) that you will find in the Kitano Shopping Arcade. All oden and tempura dishes go well with sake. In addition to the standard dishes, there are also a variety of arrangements on standby, such as oden with daikon radish cooked in a light broth of dried bonito flakes and kelp and topped with porcini mushroom sauce.

Oden is an at-home small restaurant marked by a lantern with the word "ODEN" written on it. It is a rare place where you can enjoy oden and other dishes carefully prepared one by one at a reasonable price. Oden is served year-round, and the broth made from Rishiri kelp and premium bonito is superb.

This is a meat miso oden izakaya with a sister restaurant, a popular yakitori restaurant. The oden is slowly simmered in a bonito and kelp broth, and when topped with a special meat miso made from minced chicken, it becomes even tighter and richer, making it an excellent partner for Japanese sake.

A restaurant specializing in miso cuisine run by a proprietress with a passion for miso. Yamari's white miso, which is also used by ryotei (Japanese-style restaurants), is poured over oden (Japanese-style stew) simmered in a beautiful golden broth made with chicken stock and ichiban dashi (first soup stock). Enjoy the melt-in-your-mouth texture and deep flavor of this gem.