tesss

I was keen to try oden in Japan since the visit to Han Naniwa and since it was winter, why not give oden a chance? Oden in wintry Japan is the equivalent of our hotpot and I find it almost interesting the price point of it - from the cheapest at combini and pricier at places at Otafuku. Almost 100 years in operations, they are a household name and have kept tens of thousands of bellies warm since the day they started. Enter into a charming Japanese garden and access the restaurant at the end of it. If I hadn't known this would have been just another drinking place from the outside.  Gotta love these handwritten menu slips and calligraphy pieces. There lies the cauldron of bubbling broth, since the days of post World War Two it has been bubbling since.  Warm towels handed and then an English menu.   I wish I have a clearer picture of the old server who conversed only in Japanese and entertained the regulars with such ease. One drink per person policy saw me ordering my first soda in...

~Invited Session~ I love my japanese food with a vengeance - infact, there are so many regions within Japan that offers good food that it is almost impossible to try all cuisines from different regions unless I only went to Japan for the next decade or so. Oden as I know it is street food, a comforting one no less but these are usually eaten most during winter and I remember that one winter holiday in Japan that I enjoyed oden at a combini. Even that was so divine. HAN -Cuisine of Naniwa has chosen to modernize and enhance this experience of enjoying Oden by serving each ingredient in individual courses, allowing for the distinctive taste of each component to be highlighted in every dish. Executive Chef  Seiichiro Arakawa’s Oden reflects the style of cooking in Kamigata, Osaka. His version uses a white shoyu  which yields an even clearer broth and sweeter taste.  He combines the finest seasonal ingredients from Japan in his dishes with Kaiseki techniques inspired by his training a...