Konakara Ginza

Neat little spot for Oden and sake. Open very late and perfect for a late night snack.

A famous Kyoto-style oden restaurant! ️It was more delicious than Kyoto💓
It was cold so I took a bath at the nearby Konparuyu ♨️ before entering the store.

Tsukidashi is a 3-piece set, with scallop steamed egg custard and monkfish liver. The monkfish is moist and soft and tastes better than high quality foie gras.
The famous oyster oden has small, fresh oysters that are quickly submerged in the soup stock, and the oyster stock gives off the flavor of the ocean. Cut out the center of the radish into a gourd shape and it cooks well and is just right. Handmade konnyaku is hard and has a good texture. The sardine fillet is exquisite, and when you run it through it with chopsticks, it's soft but doesn't fall apart. The limited-edition burdock tempura is just a thick burdock topped with a thin layer of batter. Homemade hanpen has cod roe in the center.
The dashi rolls are rich in the flavor of the soup stock from the rice. Finishing off with the famous ground sesame udon, the handmade Sanuki udon is delicious with a crispy sauce made from a blend of several types of miso. It's hard to eat oden with so much effort put into it. I felt that 8,800 yen including alcohol and soft drinks was cheap ❤️

Every store is extremely cold in the summer.
Oden is crowded in the winter, so I expected it to be crowded in the summer and made a reservation at the counter. It was Friday night, but there were about three groups.
I had a relaxing time.
The oden was placed in the pot after being ordered, so it took a while to be served.
However, the elegant soup stock is very delicious. It was fun to see some unusual species.
The dashimaki egg is also delicious with a gentle taste.
Dessert with matcha brûlée. The crispy surface was the best.