Takokin

At Takokin, part of the pleasure of oden is choosing what goes into the pot. One visitor was struck by the size of the Shogoin daikon, which they said had been simmered until tender. The cabbage rolls—minced meat wrapped in cabbage—also stood out in one account. Beef tendon and octopus are among the items recommended at the restaurant. On another visit, diners ordered fresh yuba, shirataki noodles, hirousu, tofu and potatoes, showing how the selection ranges from familiar staples to less usual choices.

A meal might begin with beer and simmered beef tendon, followed by a selection of oden. One diner finished with dashi-wari, making the broth part of the experience too. There are reports of dishes beyond oden, including tamago horaku and seasonal cooking, so the kappo dishes on the menu are also worth a look. The restaurant recommends booking for dinner, so it is worth planning ahead.