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Yoshitaka
Oden restaurant · Osaka-shi ·
@michelinguide
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"Oden fashioned in the manner of a simmered dish in kaiseki fare. Toppings such as dried kombu shavings for tofu and ground sesame for soft-boiled eggs are served one piece at a time to offer a twist on familiar flavours. Each serving-dish is different, an influence from the chef’s experience in other cuisines. The meal ends with ramen flavoured with dashi or, taking a page from Edo cooking, peppered rice. Osaka has been a port of call for kombu merchants since the Edo period, and this is a place to savour stewed items from that rich dashi culture." - Michelin Inspector
