Otafuku

Dating back to the fourth year of the Taisho era (1915), Otafuku is a venerable dining room where between 35 and 40 oden ingredients simmer simultaneously. Taking a seat at the counter brings you face-to-face with the expansive divided brass and copper pot, dining amid gentle wisps of steam steeped in simmering broth.

The house broth is notably clear, delivering a gentle balance of sweetness and deep umami. Broth-soaked daikon radish is a fixture, alongside octopus tentacles, beef tendon, pillowy hanpen fish cakes, and delicate yuba (tofu skin). Choices extend through chewy chikuwabu wheat dumplings, car-wheel-shaped kuruma-fu, and savoury cabbage rolls. For those seeking an effortless introduction, the assorted platter of 6 to 8 kinds offers a curated assortment.

Small Plates and Poured Cups

While your pot selections simmer, small dishes like oden-dashi potato salad, itawasa (kamaboko with wasabi), and fresh sashimi make fitting accompaniments. Meat dishes are equally well-represented, featuring Otafuku-style sukiyaki, wagyu tomato oden, and fried Saisai chicken karaage. The drinks list ranges from warm carafes of Hakutsuru sake to limited-production labels such as Kudoki Jozu Bakuren and Tenbi, complemented by beer, whisky, and fruit liqueurs.

To finish the meal, choices turn toward cha-meshi (tea-seasoned rice), beef tendon udon, or savoury steamed chawanmushi, concluded cleanly with house-made ice cream or milk jelly. Counter seating and dining tables are joined by private rooms, making advance evening reservations a practical plan for a relaxed dinner.