Oden Nimousaku
おでん二毛作 · Oden Nimousaku
- Ward
- Katsushika
- Price
- ¥3,000~5,000
- Hours
- Mon~Fri 14:00-22:00 / Sat 12:0
- Closed
- Sun
- Getting there
- 2 min walk from Keisei Tateishi Stn
- Founded
- 2005
- It began attached to a fishcake maker
- Doors open at 2pm on weekdays, noon on Saturdays
We do not republish copyrighted photographs. Use the links below to see the actual venue.
Obvious to locals, invisible to visitors
There is a simple reason guidebooks leave this out: to the people who live here it is too obvious to be worth explaining.
It began attached to a fishcake maker, but what defines it is warmed junmai sake alongside natural wine. This is one of the places that pushed the oden-and-wine pairing in Tokyo early on. Leave it to the counter and they will match the pot to the bottle.
Doors open at 2pm on weekdays, noon on Saturdays — this is a daytime drinking house, not an evening one. Those hours are exactly why Tateishi is called the capital of afternoon drinking. Closed Sundays, and small enough that a weekend booking is wise.
What it is
Katsushika is a ward where Shibamata and old-fashioned warmth remain. Tables sit close enough to overhear every order. If you cannot decide, copying your neighbour is fastest. Portions run generous — think twice before upsizing. Monday closures are common in this line of business — check especially if you plan an early-week visit. If you want photos, just ask first — permission is usually given readily. If you return, come at a different hour — the impression changes considerably.
What to order
Why locals keep coming
Prices have barely moved in a decade, meaning the shop has absorbed much of the rise in ingredient costs. Turnover is fast — food arrives quickly and twenty minutes is enough from sitting to standing.