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!
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!
These cured fish went well with shiso leaves and spring onions.
The anchovy, its hidden flavor, brought out the flavor of the dish!
It went perfectly with the broth.
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)～
Address: 2-9-37 Kokubu-cho, Aoba-ku, Sendai-shi, Miyagi↓