An oden restaurant in Ginza, Tokyo.
One day I told her I wanted to try Japanese oden, and she said we could not go that day: we needed a reservation. Many Japanese restaurants take reservations, but she explained that this was such a famous, long-established place that booking was particularly difficult. She was very proud to introduce it to me. She insisted foreigners would never know about it, but Google showed that plenty of Koreans had already visited. Ha!
Ginza Ogura serves its own style of oden in a clear broth made without soy sauce. Rishiri kombu and bonito flakes from Makurazaki provide the flavor, with salt for seasoning. Despite its pale amber color, the broth aims for a Kanto-style character with distinct umami.
The broth changes as the ingredients cook. Each piece of oden releases its own umami and sweetness into the soup. That is why Ogura places importance on the balance between individual ingredients and the broth. Less familiar items such as kamogobo, combining duck and burdock, and aji tsumire, horse-mackerel fish balls, are worth noticing.
If you want to take a closer look at familiar oden, Ginza Ogura is an interesting choice. From the first spoonful of broth to the lingering taste after each ingredient, take your time with the changes unfolding within a single pot.
Price impression: A splurge.
View Ginza Ogura on Google Maps ↗