Winter is here, and it's the season for delicious oden. The name "oden" was born from adding the "o" to "dengaku." Hot sake and oden stalls appeared during the Edo period, and stewed oden was born in the late Edo period. It quickly became popular after the Meiji period, and traditional Tokyo flavors like chikuwabu and fish tendons are still popular today. While it's a familiar dish in homes and chain izakayas, here we introduce 10 renowned restaurants that have preserved the traditional flavor. For authentic dishes that go perfectly with hot sake, be sure to read to the end.
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