Ginza Ogura, an oden restaurant in Ginza, Tokyo.
One day, I told her I wanted to try Japanese oden. She said we could not go that day because we needed a reservation. Many restaurants in Japan require booking, but she explained that this was a particularly well-known, long-established place where reservations were hard to get. She was very proud to introduce it to me. She said foreigners would never know about it, but a look at Google showed that quite a few Koreans had already visited. Haha.
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 base, which is seasoned with salt. Although the broth is pale amber, its flavor aims for a distinctly savory Kanto character.
The broth continues to change as the ingredients cook. Their umami and sweetness gradually seep into it, which is why Ogura places such importance on the balance between each ingredient and the stock. Less familiar items such as kamogobo, combining duck and burdock, and aji tsumire, minced horse mackerel dumplings, are worth noticing.
If you would like to look more closely at a familiar dish, Ginza Ogura is an intriguing choice. From the first spoonful of broth to the lingering flavor after each ingredient, take your time with the changing tastes inside a single pot.
Price impression: A splurge.
