Oden at Yasaitei

Service: Excellent and very friendly
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

I’ve already extensively written about oden the Japanese comfort food, but it is always a pleasure to introduce restaurants and izakayas awhich serve the higher quality.
Yasaitei has been introduced in this blog for its vegan delights many a time, but it also serves very extravagant oden I might need a couple articles on that single subject!).

But let’s start from the beginning!

Like in most izakayas, a o-toshi/snack will come with the first drink (bear in mind that you ususally have to pay for it!). Teh quality of that very snack is good indication of the level attained by the establishment!

“Shugijku no goma ae”: Edible Spring Chrysanthemum leaves (lightly boiled) and thinly cut (and fried) aburaage (deep-fried tofu sheets) seasoned with a sesame dressing.

In Yasaitei, I usually order shochu as they have a few from Shizuoka Prefecture on hand.
This particular one is a favourite of mine. It is a kome shochu/rice shochu called Doman, the name of a rare crab found in Hamana lakein the Western part of Shizuoka Prefecture. The shochu is distilled by Tenjingura-Hamamatsu Brewery.

As for the oden served in Yasaitei they are Kansai/Western Japan style, that is they are stewed in very clear broth with an accent on light flavours. Yasaitei will serve the combination of your choice with a small piece of yuzu lime in the broth, plenty of finely chopped scallions and some yuzu koshio/lime and pepper seasoning mixture.

There is no way I could order all the varieties in one serving, so I decided for 5 of them and will taste the others next time!
Looking from the left, you will noticethe little piece of yuzu floating. Just touching the lime pice is a “ganmo”, a light variety of deep-fried tofu, very fluffy and containg little bits of vegetables and seaweed.
The egg itself has been boiled and then slowly stewed in the broth.
The two balls skered on a stick are “shinjyo age”, fish paste which had been deep-fried first. The two grayish slices in front are “Suji” made of sardine and other fish paste. Not to be confused with the eponymous “suji”, meaning beef tendons, which are also a popular oden morsel. The tube on the right is “chikuwa”, made from fish paste like kamaboko, then stuck around a stick and grilled.
All ingredients have simmered in the broth (around 80 degrees Ceksus) for some time, although not as long as Typical Shizuoka oden.

For a closer view.
It is very healthy food, although packed with good calories!

For a side view. The spoon is lacquered, very soft on the tongue!

Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking

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sake, shochu and sushi


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