Fukunoya

A chewy ingredient made from kneaded and boiled flour. It soaks up the broth well.

Thickly sliced daikon radish, simmered until tender. A classic oden ingredient, it is full of the umami of the broth.

Konnyaku with a satisfyingly chewy texture. It is healthy and has a refreshing taste.

Knot-tied ito konnyaku for easy eating. Its slippery texture is delightful when mixed with the broth.

Tofu with a gentle texture. It is light and enhances the flavor of the broth.

A fried tofu product mixed with vegetables and other ingredients. It bursts with broth when you bite into it.

A processed fish cake made by frying ground fish. Enjoy the umami and fragrant flavor of the fish.

A white, fluffy processed fish cake made from white fish. It melts in your mouth with its tenderness.

A leafy green vegetable, one of the Edo Tokyo vegetables, with tender stems. Lightly simmered in oden broth.

A processed fish cake made by wrapping ground fish paste around a bamboo skewer and grilling it. Enjoy its firm texture and fish flavor.

Hard-boiled egg, simmered thoroughly. The dashi flavor permeates even the yolk, making it a popular oden ingredient.

Simply salt-boiled edamame. Enjoy the fluffy texture and the sweetness of the beans, perfect as a snack with drinks.

Large rock oysters from Iki, Nagasaki Prefecture. Known for their rich, creamy flavor and oceanic aroma.

Assortment of fresh seafood sashimi. The contents vary depending on the season and availability, a dish that pairs well with sake.

Our recommended fish of the day, grilled to a fragrant finish. The type of fish and price vary daily.

Simply grilled local chicken, seasoned only with salt. Savor the intense umami and firm, elastic texture unique to local chicken.

Salt-cured bonito viscera. It has a rich saltiness and umami characteristic of fermented foods, and is a rare delicacy that pairs exceptionally well with sake.

Fresh, chilled tomatoes. Refreshing and perfect as a palate cleanser.

Assortment of pickled vegetables. With a balanced saltiness and acidity, it is suitable for snacking at the end or between meals.

Thin and smooth Inaniwa udon, a specialty of Akita, served in a warm broth with chicken and green onions. It has a pleasant throat feel and is perfect as a finishing dish.