Oden is one of the most iconic dishes representing Japan’s dashi culinary culture.
Ingredients like daikon radish, soft-boiled eggs, and fish cakes are slowly simmered in a deeply flavorful broth rich in umami, creating a comforting dish that highlights the harmony of quality ingredients and culinary technique.
Reimagining this traditional favorite with a modern sensibility is “O’denbar Umami Azabu-Juban” located in the upscale neighborhood of Azabu-Jūban.
The restaurant offers a refined experience centered on the delicate flavors of dashi, paired thoughtfully with a curated selection of Japanese sake and natural wines.
Interior of O’denbar Umami Azabu-Juban
Umami—Japan’s “fifth taste”—has gained recognition in culinary circles around the world. In Japanese cuisine, it plays an essential role in gently drawing out the natural flavors of ingredients.
At O’denbar Umami Azabu-Juban, the full concept of umami is explored in depth.
The delicate, lingering finish of their broth is crafted by a team of nutritionists and chefs who deeply understand flavor balance. It’s an experience best savored slowly.
Kansai-style oden steeped in rich dashi flavor is a must-try!
Dashi is the heart of oden’s flavor. At O’denbar Umami Azabu-Juban, the broth is primarily made from kombu (kelp) and katsuobushi (dried bonito flakes).
For the kombu, they use three premium varieties sourced from a long-established kelp wholesaler in Hokkaidō, generously blended to create a luxurious base.
Kombu from Rishiri, Rausu, and Nemuro in Hokkaido
By combining kombu with katsuobushi and simmering them carefully, the result is a clear, golden-hued broth.
At O’denbar Umami Azabu-Juban, only the first extraction—ichiban dashi—is used. Made fresh every morning, this broth is rich in umami and completely free of bitterness or excess flavors.
Their dedication to never carrying over broth from the previous day and always using freshly made dashi is reflected in the remarkable depth of flavor.
Oden’s flavor varies by shop and region, and here, the broth is seasoned without soy sauce, allowing the natural umami of the dashi to shine.
Beautifully clear, golden-hued ichiban dashi
The restaurant’s commitment doesn’t stop at the dashi broth.
When simmering the oden, the kitchen carefully prepares each ingredient separately to prevent strong flavors from one item overpowering the others, before combining them in the oden pot.
Oden ingredients simmering in the pot
The restaurant offers about 20 varieties of oden, including classic staples and seasonal selections.
Among them, the “Authentic Kansai-style Oden 10-Item Assortment” is a must-order for first-timers.
“本格関西おでん１０種類盛り合わせ,” Authentic Kansai-style Oden 10-Item Assortment 2,400 JPY (tax included)
The assortment is chef’s choice, offering a colorful variety of items. Highlights include the rarely seen soft-boiled “Tamago” (egg), “Aji tsumire” (horse mackerel meatball), “Kinchaku” (mochi wrapped in deep-fried tofu), “Satsuma-age” (deep-fried fish cake), “Ganmodoki” (fried tofu mixed with vegetables), and the classic “Konnyaku” (firm jelly made from konjac), among others.
The signature daikon is simmered until so tender it can be cut with chopsticks, releasing a burst of flavorful broth with every bite.
As the dashi’s rich umami infuses each ingredient, it draws out the unique texture, aroma, and flavor of every item—creating a richly varied tasting experience.
In addition to the 10-item assortment, 5- and 8-item options are also available, along with à la carte ordering.
The dab of karashi mustard on the side adds a sharp accent to the dish—use just a little at a time to enhance each bite.
Karashi (spicy Japanese mustard)
Signature dishes to enjoy with fine Japanese sake
At O’denbar Umami Azabu-Juban, you can enjoy a variety of dishes beyond oden, including fresh seafood, fried foods, simmered dishes, and salads.
One standout is the “Seafood Yukhoe with Salt Sauce and Egg Yolk” — a perfect appetizer to pair with drinks. Fresh fish, delivered straight from Toyosu Market, is mixed with the restaurant’s homemade salt-based sauce and sesame oil, then topped with a rich egg yolk.
The type of fish changes daily, and the refreshing salt sauce enhances the flavors of the seasonal catch.
The richness of the egg yolk and the aroma of the garnishes create a perfect harmony that keeps you reaching for more.
“海鮮旨塩ユッケ〜卵黄のせ〜” Seafood Yukhoe with Salt Sauce and Egg Yolk 1,200 JPY (tax included)
There are also rice and noodle dishes perfect for wrapping up your meal.
Among them, a customer favorite is the “Oden Shop’s Dashi Curry Rice.” Instead of water, this curry is made with oden broth, and the spice blend is enhanced with soy sauce and mirin to create a deep, well-balanced flavor with just the right amount of heat.
It’s available during dinner time and can be customized by adding your favorite oden ingredients.
At lunchtime, you can enjoy the same curry in the form of the “Umami Dashi Curry Rice,” topped with oden items like braised pork belly, beef tendon, and soft-boiled eggs.
“うまみ出汁カレーライス,” Umami Dashi Curry Rice 1,500 JPY (tax included) *lunchtime only
They also offer a wide range of alcoholic drinks, with a special recommendation being Japanese sake, which pairs perfectly with oden.
At “O’denbar Umami Azabu-Juban, around 15 varieties of sake are available at all times, including seasonal selections, popular standards, and rare bottles. The “Dashi-wari” (sake mixed with oden broth) is also a must-try.
Of course, the menu isn’t limited to sake—you’ll also find natural wines, sours, beer, and shōchū .
Don’t Miss the Creative Summer Oden and Seasonal Specials
Oden is typically thought of as a warm simmered dish, but at “O’denbar Umami Azabu-Juban,” you can also enjoy chilled oden during the summer months.
Their signature item is “Chilled Tomato Oden with Shredded Kelp.”
A whole peeled tomato is soaked in broth to allow the umami to fully penetrate. Finely shredded kelp is added on top to bring a unique flavor and texture.
“つめたいトマトのおでん〜とろろ昆布のせ〜,” Chilled Tomato Oden with Shredded Kelp 750 JPY (tax included)
Another summer-exclusive favorite is “Oden Shop Chilled Noodles in Oden Broth.”
While cold noodles served in chilled soup originated on the Korean Peninsula, they’ve become a summer staple in Japan as well.
At O’denbar Umami Azabu-Juban, the dish is elevated by using chilled oden broth for the soup, resulting in a richer, more flavorful experience.
“おでん屋さんの出汁冷麺,” Oden Shop Chilled Noodles in Oden Broth 1,000 JPY (tax included)
The smooth, chewy noodles go down effortlessly!
Topped with satisfying oden ingredients like braised pork, egg, okra, and tomato, this cold noodle dish is both refreshing and hearty.
O’denbar Umami Azabu-Juban offers tables, private rooms, and counter seating, making it suitable for any occasion.
Come and enjoy the rich, layered umami that only dashi can bring.
Information
| Store name | O’denbar うまみ 麻布十番 O’denbar Umami Azabu-Juban |
|---|---|
| Address | Hasebe Building 1F, 3-4-7 Azabujuban, Minato-ku, Tokyo
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| Access |
Azabu-juban Station 3-minute walk from Exit 1
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| Phone number | 03-6722-0614 |
| Reservations | Accepted Phone, Tabelog, Hot Pepper Gourmet |
| Payment |
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| Service charge/Table charge | None | Hours | Mon-Fri. 11:30-14:30（last order 14:00）, 17:00-23:00（last order: food 22:00, drinks 22:30） Sat-Sun. & nat’l holidays & days preceding and following nat’l holidays 12:00-15:00（last order 14:30）, 17:00-23:00（last order: food 22:00, drinks 22:30） |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 33 seats 6 counter seats, 24 table seats, 3 private dining room seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.instagram.com/umami_azabujuban/ |
| Other information/th> |
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※Menu contents, prices, store information, etc. are current as of August 2025.
