隠れ家的な空間でいただく旨いおでんと旨いおばんざいを堪能 : Awa to Shun Shuhari

This time, I embarked on an oden tour in Okayama. Starting this Sunday, the "Expo" will be held in the Kansai region, making it a challenging area to visit for those looking for a leisurely gourmet journey until autumn. Since I might go to Osaka for another event, I decided to explore areas beyond that, heading to Okayama (I visited Himeji thoroughly last year). On the day of my visit, I finished my work and arrived after 9 PM. The restaurant is about a 5-minute walk from the station and is known for its oden and obanzai. I thought I would be fine without a reservation, and luckily, I was able to get a table. The atmosphere inside is not that of a typical tavern but rather resembles a small kaiseki restaurant, with the owner (and possibly the proprietress?) welcoming guests with a warm demeanor. There were two other groups of customers, all enjoying a quiet drink in a sophisticated atmosphere, likely due to the restaurant's upscale vibe. I noticed a sign outside saying, "Please refrain from dining only," which is a magical phrase that makes drinkers think, "Yes! Let's go in!" (^^) In the dim lighting, I ordered a five-item oden platter and marinated mamakari (a type of fish). It was an obvious choice for a tourist, but eating mamakari really made me feel like I was in Okayama (it's a favorite I always buy as a souvenir). The oden arrived shortly after, consisting of: - Egg - Japanese radish - Konnyaku (konjac) - Burdock tempura - Tofu The broth is a bit stronger in flavor, which is common in Okayama, and it’s a style familiar to those from the Kanto region, served in a shallow dish with just enough broth to soak the ingredients. The brown color of the ingredients suggests the presence of soy sauce or a similar broth, which is likely a strong characteristic outside of Kanto and Shizuoka. While I was mentally noting these details, the bottom line is that it was "delicious." This flavor makes you crave Japanese sake, so I ordered "Sakushu Musashi" from the many local sakes available. It was served in a masu (a traditional wooden cup), which is about two glasses worth (90ml x 2). As expected, it paired wonderfully with the oden. To finish off, I couldn’t resist choosing another dish from the obanzai menu. Out of the 16 options available today, I selected: - Meat and potatoes with new potatoes and Nagi beef. This dish also embodies the essence of Okayama. There’s a consistent hidden sweetness in all the dishes, and here it is quite pronounced. When you eat simmered dishes in the Setouchi region, Kanto folks often remark, "It’s sweet!" and I found that here. I mentioned this to someone from Hyogo, who said they didn’t feel the same, so I think mirin (sweet rice wine) isn’t commonly used in Kanto cooking (I usually use cooking sake for simmering). However, the sweetness of the new potatoes and the umami of the beef create a wonderful balance, resulting in a high level of overall flavor that is pleasantly sweet and delicious. This must be the taste of Okayama. With that, I decided to wrap up as I wanted to visit a second place. The final obanzai was a delightful experience. ■ Dishes and drinks enjoyed on the day: Dewar's Highball 650 JPY Sakushu Musashi 850 JPY Oden Assorted Platter 900 JPY Mamakari Marinated 480 JPY Meat and Potatoes with New Potatoes and Nagi Beef 850 JPY Total: 4130 JPY (including tax, so the cover charge is 400 JPY).