Marukome

At Marukome, choosing the oden is part of the meal, and there is a satisfying dish to finish with, too. Diners have ordered familiar options such as daikon, konnyaku and thick fried tofu, alongside negi-bukuro (fried tofu pockets filled with spring onion), ginger tempura, kuruma-fu wheat gluten and pork cartilage. One review describes the broth as slightly sweet, with daikon soft enough to fall apart and the thick tofu well infused with dashi. Another diner particularly enjoyed the pork cartilage: tender from stewing, yet still retaining some bite.

Battered ingredients bring a different texture to the dashi. Negi-bukuro and ginger tempura are described as lighter than the other oden ingredients, while another visitor notes that tempura is served in the oden broth. The menu also includes an oden-shop potato salad; one diner specifically reports that it was made by mashing oden potatoes and egg and mixing them with mayonnaise. For a drink alongside these small plates, the menu lists draft beer and oden broth mixed with alcohol.

For a final dish, try tōmeshi. A diner describes it as grilled tofu from the oden served over rice with broth poured on top. Other ways to round off the meal include dashi chazuke, rice steeped in broth and served with toppings such as plum, wasabi or Matsuyama-age, as well as cha-meshi and rice balls.

The restaurant is open from lunchtime into the evening, and reservations are recommended for both lunch and dinner.