Hyotan Kappo

Our signature salad. Generously uses fresh sashimi and vegetables, with toppings like fried burdock root and wonton crisps adding textural contrast. Enjoyed with a light dressing.

A healthy salad using plenty of shirasu (whitebait) and wakame seaweed. The aroma and saltiness of the sea pair well with the vegetables.

A luxurious salad topped with various fresh seafood. A dish that can be enjoyed like sashimi.

A refreshing appetizer salad of crunchy dried daikon radish and cucumber dressed with ponzu sauce.

Salad topped with crispy fried white fish tempura. Enjoy the combination of the fragrant tempura and fresh vegetables.

A classic Oden ingredient. The broth is thoroughly absorbed to the center, and it is simmered until tender. A gentle flavor.

Boiled egg simmered in dashi broth. The white is firm, and the yolk is infused with the flavor of the broth.

Konnyaku with a unique elasticity. A low-calorie, healthy ingredient. Recommended to eat with karashi (Japanese mustard).

A fish cake made from ground fish paste and grilled. It is cylindrical and has absorbed a lot of the broth.

Deep-fried tofu pouch filled with mochi. When you bite into it, dashi broth overflows, and the melted mochi comes out from the inside.

A white, fluffy fish cake made from white fish paste mixed with grated yam, etc.

Beef tendon (such as Achilles tendon) skewered and simmered. Characterized by its melt-in-your-mouth texture and rich umami.

Thick-cut deep-fried tofu. Enjoy the crispiness of the outside and the smoothness of the tofu inside simultaneously.

Peeled whole or large-cut potatoes simmered. Fluffy texture.

A fried fish cake made from ground fish paste. The umami of the fish is concentrated.

A dumpling made from ground fish paste mixed with vegetables.

Sausage simmered in Oden broth. The skin is crisp and the meat juice flows out from the inside.

Gobo (burdock root) wrapped in ground fish paste and deep-fried. The flavor and texture of the burdock root are a highlight.

Minced meat wrapped in cabbage leaves. Although a Western-style dish, it pairs well with Japanese dashi broth.

A fish cake with a swirl pattern on the cut surface. It has a chewy texture.

A fried cake made from squid pieces or paste.

Blanched whole tomatoes simmered in dashi broth. An unusual dish where the acidity matches the umami of the broth.

Enoki mushrooms wrapped in bacon, skewered, and simmered.

Eringi mushrooms simmered in dashi broth. Enjoy the unique crunchy texture.

Scallop adductor muscle. The sweetness and umami of the scallop spread with each chew.

Shiitake mushrooms that have absorbed plenty of dashi broth. Juicy broth overflows with each bite.

Also used to make Oden broth, but also eaten as an ingredient. Often served in a tied knot shape.

Octopus legs tenderly simmered. Elastic yet easy to bite through.

Green asparagus lightly simmered in dashi broth.

Dough made from flour, kneaded into a cylindrical shape. It has a chewy, mochi-like texture and is a staple in Oden in the Kanto region.

A platter of 5 recommended Oden ingredients. Recommended when you can't decide.

A luxurious platter of 10 recommended Oden ingredients. Perfect for sharing with a large group.

Shishamo (smelt) with roe, grilled in garlic-infused oil. Fragrant and pairs well with drinks.

Saury simply salt-grilled. The skin is crisp, the flesh is plump, and you can directly taste the umami of the fish.

Dried stingray fin, lightly grilled as a snack. Characterized by its sweet and salty taste and unique chewy texture. Usually eaten with mayonnaise.

Atsuyaki Hokke (Grilled Mackerel Pike)

The 'kama' part of the yellowtail, located behind the gills, grilled. This is the fattiest part, offering a melt-in-your-mouth texture and rich umami.