おでん屋 だいすけ (Odenya Daisuke) in Sendai
Ozoni (Japanese soup made with vegetables and sticky rice cake)🍴
Oden’s dashi broth went well with yuzu (citrus fruit) flavor and sticky rice cake!…
On the New Year’s day, I visited the Odenya Daisuke to enjoy washoku (Japanese cuisine).
A chicken-designed chopstick holder was placed on the table, based on a rooster year in the Chinese zodiac to celebrate 2017!
I ordered a chef’s recommended course (3,000 yen) as the same as the last time.
The entrées came with weak, sea cucumber with vinegar, hairy crab, herring roe on kelp and sea grapes seaweed.
The weak was full of umami (delicious flavor), the sea cucumber had a sparingly texture, the crabmeat with the crab innards on top brought out the best flavor of its umami, and both the herring roe and the sea grapes seaweed had soft and succulent texture.
They were all delicious and tasty!
Seamed taro and shrimp in dashi (light savory broth)-based sauce.
Hot fluffy taro and fresh and juicy shrimp kept me warm.
Sautéed yukina savoy topped with bonito flakes.
Its hidden flavor was grape seed oil drizzled on sautéed yukina savoy, which enhanced the flavor of the leaves.
Deep-fried oyster.
The oyster coated with bread crumbs is deep-fried, resulting in a perfect texture: crispy outside and juicy inside.
The juice oozed out of the oyster was so tasty.
Original homemade tartar sauce was placed around the oyster.
This sauce was very healthy, because it was made from finely chopped vegetables without any eggs!
Tuna covered with grated Japanese yum.
Soy-marinated tuna went perfectly with grated Japanese yum.
Salt-and vinegar-cured sashimi: mackerel and yellowtail.
Raw mackerel and yellowtail were cured lightly with salt and vinegar to enhance fish umami.
These cured fish went well with shiso leaves and spring onions.
Stuffed cabbage roll.
Cheese, anchovy, and thin-sliced pork roast were wrapped with cabbage leaves, served with a broth.
The anchovy, its hidden flavor, brought out the flavor of the dish!
Egg oden (boiled egg served with a savory broth).
Boiled egg absorbed the dashi (light savory) broth created a tasty egg yolk.
It went perfectly with the broth.
Pickled Chinese cabbage.
This pickled Chinese cabbage has pleasant sour flavor and just right amount of salt.
It is good to clean your palate!
Oden’s dashi broth went well with yuzu (citrus fruit) flavor and sticky rice cake!
Daisuke’s hitumabushi was a bowl of rice with chopped broiled eel slices on top that was served with hot oden broth poured over the bowl.
It is recommended to have it with wasabi (horseradish), nori (dried seaweed), and spring onion.
This is absolutely amazing!!
I was completely satisfied with these dishes on the first day of the year!
The chef, Daisuke, told me that he opened the restaurant during the New Year’s holidays.
The restaurant is always crowed with regular customers so you should make a reservation.
～おでん屋 だいすけ (Odenya Daisuke)～
Tel: +81-22-214-6776
Address: 2-9-37 Kokubu-cho, Aoba-ku, Sendai-shi, Miyagi↓