Shizuoka Oden 2: Yasaitei

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I suppose I’m running the risk of starting a long debate in our good City/Prefecture of Shizuoka, but there is Shizuoka Oden and Shizuoka Oden!
By this I mean that one can eat different kinds of Oden, some cheap and expensive, some great and ugly, and whatever else has comes to appear on our tables after some TV shows extolled the qualities of our regional delicacy (which is not).
Shizuoka people “seem” to appreciate Oden cooked in dark soup over long periods of time, but if they happened to witness how those dark broths were concocted or when and where the Oden themselves are prepared and stored, they might entertain second thoughts.
This said, I’m not here to criticize but to introduce the good food, especially slow food, and places that serve them!
Yasaitei, which I have introduced for another reason now serve very healthy and tasty Oden. They are comparatively more expensive than in most “odenya”, but this is an izakaya where you will also appreciate the soup (“tsuyu”) that comes with it!

The broth is Kansai-style in that it is light and gives the right colour to the Oden.
It will be served with “yuzu koshio”, a mixture of black pepper and lime extract instead of the ubiquitous lump of strong Japanese mustard (“karashi”), and with finely chopped leeks that will add a welcome touch to the soup that you will drink upon eating the Oden.
Last but not least, the Oden at Yasaitei are of prime quality, freshness and extremely tasty in an elegant way!
They change accordingly to the season, but have Ms. Yoshino explain all of them before you choose them. I garantee you will learn a lot!

Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Reservations highly recommended

5 thoughts on “Shizuoka Oden 2: Yasaitei”

  1. Dear Barnac\by!
    No need to apologize as oden is a traditional food!
    It is made basically from fish paste steamed into various shapes. They might be fried as well. The Japanese develop that concept to preserve fis flesh.
    They are heated again in light broth (dark in Shizuoka) and kept in a large vat until served. The Japanese accompany these fish paste “balls” (they come in all kinds of shapes) with potatoes, boiled eggs, and so on.
    It is supposed to be a winter food, but actually you can find them all year round!
    Great with beer or sake!


  2. I’m confused – or maybe I’m drunk 😉 I love a good broth! Today we had a huge thunderstorm, and I’m ashamed to say I enjoyed a rather good Vietnamese instant chicken pho affair. Felt better after adding a bit of dried chilli.

    For us culinary virgins: what is Oden? Hope I’m not guilty of a gastronomic faux pas. Lojol, I’ve said to Robert-Gilles that I think that Japan is the very last culinary / cultural adventure left to us jaded souls.

    I love “culture shock” and I wonder if this falls into that category – hope so 🙂


  3. Now I am aware of some of the distilled flavours that go into making a good, well aged, erh…7Eleven Oden. It is my hang over cure. It challenges my body forcing it do decide whether of not to replace one poison for another. Often my body answers the call in favour of that exquisite swamping mash of beetle food the 7Eleven Oden.

    Ahh but to try the real thing. That would be a treat.

    Thanks Robert



  4. I just cannot eat oden. I can’t stand the foul taste of the broth which has been simmering away for years.
    Maybe the fresh oden at Yasaitei is the answer.


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