Restaurant
Otako Honten
5 locals recommend,
Tips from locals
Many Japanese eat ODEN at winter season. There's an English menu. As for the ingredient of the oden, a Japanese radish and an egg, the tomato are recommended and soup stock works and is delicious.
Celebrating its centenary in 2015, Otafuku specialises in oden, classic Japanese stew. It's simmered at the counter and diners pick what they want from the pot, one or two items at a time. You can dine cheaply on radishes and kelp, or splash out on scallops and tuna – either way you get to soak up Otafuku's convivial, old-time atmosphere. Look for a shack-like entrance and lantern on the northern side of Kototoi-dōri.
Celebrating its centenary in 2015, Otafuku specialises in oden, classic Japanese stew. It's simmered at the counter and diners pick what they want from the pot, one or two items at a time. You can dine cheaply on radishes and kelp, or splash out on scallops and tuna – either way you get to soak up O…
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Location
2-chōme-2-3 Nihonbashi
Chuo City, Tokyo