Looking for oden in Osaka? You’ve come to the right city. The best food in Osaka includes some of Japan’s finest oden — from 180-year-old institutions serving whale and braised octopus to Michelin-starred counters doing kaiseki-inflected hot pot. This list covers eight spots across Fukushima, Kitashinchi, Shinsaibashi, Nippombashi, and beyond.
MICHI’s Pick — Selected by our Osaka-based team, based on places we’ve visited and on research using Tabelog and Google Maps ratings. In Japan, a Tabelog score of 3.4+ is genuinely high — Japanese reviewers are famously strict, and most locals consider anything above 3.4 a place worth a detour. We feature venues meeting at least one of: Tabelog 3.4+, Google Maps 4.3+, or 100+ reviews — the kind of spots locals quietly trust.
Tabelog and Google Maps scores are accurate as of the time of writing.
1. Takoume Honten (たこ梅本店)
📍 1-1-8 Namba, Chuo-ku, Osaka-shi, Osaka 542-0076
🕐 Mon–Sat 16:00–22:30; Sun & holidays 15:00–21:30 (as of May 2026)
💰 ¥2,000–¥4,000 per person (food only)
🚃 Nippombashi Station (5 min walk)
⭐ Rating: Tabelog 3.54 / Google 4.1 (300+ reviews) (as of writing)
🗺 Open in Google Maps
📋 Tabelog
What to order: Tako kanroni — braised octopus (¥800)
Founded in 1844, Takoume is widely cited as Japan’s oldest oden restaurant, and it still draws a queue on Sunday afternoons. The dashi is bonito-forward and clean; the braised octopus, slow-cooked in a secret broth passed down through generations, is the one thing you must order. Whale cuts — including the rare saezuri (tongue) and koro (skin fat) — are also on the menu for the adventurous.
2. Hanakujira Honten (花くじら本店)
📍 2-8-2 Fukushima, Fukushima-ku, Osaka-shi, Osaka 553-0003
🕐 Daily 16:30–23:30; closed August (as of May 2026)
💰 ¥2,000–¥4,000 per person (food only)
🚃 Fukushima Station (3 min walk)
⭐ Rating: Tabelog 3.60 / Google 4.2 (500+ reviews) (as of writing)
🗺 Open in Google Maps
📋 Tabelog
What to order: Tako kanroni (¥800) / Daikon (¥300)
A Michelin Bib Gourmand pick and one of Osaka’s most beloved oden institutions — the kind of place that fills up from the moment the doors open. The broth is rich and deeply savoury, built over decades of continuous topping-up. Hanakujira is closed every August, so plan accordingly if you’re visiting in summer.
3. Hanakujira Ayumi-ten (花くじら歩店)
📍 2-7-4 Fukushima, Fukushima-ku, Osaka-shi, Osaka 553-0003
🕐 Daily 16:00–23:00 (L.O. 22:30); irregular holidays (as of May 2026)
💰 ¥1,500–¥3,500 per person (food only)
🚃 Shin-Fukushima Station (3 min walk)
⭐ Rating: Tabelog 3.50 / Google 4.2 (300+ reviews) (as of writing)
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📋 Tabelog
What to order: Negi-bukuro (spring onion pouch) / Cheese roll cabbage
The sister branch to the Honten, and slightly easier to get into — though queues still form by 18:00 on weekdays. The broth shares the same DNA as the original, but the menu leans into creative variations: a negi-bukuro stuffed with spring onion, and a roll cabbage oozing melted cheese. Good value for the Fukushima neighbourhood.
4. Man-u (万ん卯)
📍 1F Toyota Building, 1-2-32 Dojima, Kita-ku, Osaka-shi, Osaka 530-0003
🕐 Daily 17:00–22:00 (as of May 2026)
💰 ¥8,000–¥15,000 per person (omakase, food only)
🚃 Kitashinchi Station (3 min walk)
⭐ Rating: Tabelog 3.85 / Google 4.3 (150+ reviews) (as of writing)
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📋 Tabelog
What to order: Omakase course (price varies by season)
One Michelin Star, and it earns it. Man-u is run by the Kagaman group and serves creative oden that pulls from Japanese technique and the chef’s own ideas — think stuffed cabbage, iwanori, rice cakes, and around 30 rotating ingredients. First-timers should leave the selection to the chef. Book well in advance; this is not a walk-in spot.
5. Choraku (長樂)
📍 9F Matsukikosan Building, 1-5-21 Sonezakishinchi, Kita-ku, Osaka-shi, Osaka 530-0002
🕐 Daily 17:00–22:00 (as of May 2026)
💰 ¥6,000–¥10,000 per person (food only)
🚃 Kitashinchi Station (4 min walk)
⭐ Rating: Tabelog 3.75 / Google 4.3 (100+ reviews) (as of writing)
🗺 Open in Google Maps
📋 Tabelog
What to order: Omakase (kaiseki-style oden course)
Another Michelin Bib Gourmand, tucked on the ninth floor of a Kitashinchi building. The head chef spent years at a Kitashinchi oden restaurant before going solo in 2015, and the kaiseki influence shows — clams served in lacquerware, bamboo shoots with sea lettuce and kinome, butterbur with bonito flakes. A server in kimono greets you at the counter. Cold sake pairings are a highlight.
6. Yokaro (よかろ)
📍 2-9-9 Shimanouchi, Chuo-ku, Osaka-shi, Osaka 542-0083
🕐 Tue–Sat 17:30–22:00; closed Sun, Mon & holidays (as of May 2026)
💰 ¥2,000–¥3,500 per person (food only)
🚃 Shinsaibashi Station (5 min walk)
⭐ Rating: Tabelog 3.55 / Google 4.2 (200+ reviews) (as of writing)
🗺 Open in Google Maps
📋 Tabelog
What to order: Tako (octopus) oden (¥400–¥600)
Yokaro traces its roots to a street stall, and the broth reflects that lineage — the original stall dashi has been topped up and carried forward for years, giving it a depth that newer shops simply can’t replicate. Over 30 oden varieties on any given night, with the octopus being the standout. Takeaway is available if you want to eat it back at your hotel.
7. Kikuya (きくや)
📍 1-1-17 Higashikobashi, Higashinari-ku, Osaka-shi, Osaka 537-0024
🕐 Mon–Fri 11:30–22:00; closed Sat, Sun & holidays (as of May 2026)
💰 ¥1,000–¥2,000 per person (food only)
🚃 Tamazo Station / JR Osaka Loop Line (1 min walk)
⭐ Rating: Tabelog 3.60 / Google 4.3 (400+ reviews) (as of writing)
🗺 Open in Google Maps
📋 Tabelog
What to order: Enoki-bacon roll (¥200–¥300) / Gyusuji (beef tendon) (¥250)
Kikuya is a Tabelog Top 5000 pick and one of the best-value oden counters in the city — a weekday-only lunch and dinner spot that draws a loyal crowd of regulars from the surrounding neighbourhood. The enoki mushroom wrapped in bacon is the sleeper hit; the beef tendon is textbook Osaka. Arrive early or expect to wait.
8. Oden Maru-kome (おでん まる米)
📍 2-7-30 Hanazono-minami, Nishinari-ku, Osaka-shi, Osaka 557-0014 (Tengachaya Station-mae Building 101)
🕐 Daily 12:00–21:00 (L.O. 20:30) (as of May 2026)
💰 ¥1,000–¥2,500 per person (food only)
🚃 Tengachaya Station, Osaka Metro (1 min walk)
⭐ Rating: Tabelog 3.45 / Google 4.4 (200+ reviews) (as of writing)
🗺 Open in Google Maps
📋 Tabelog
What to order: Tomeshi (tofu-on-rice with dashi broth) / Lettuce-cheese oden
Opened in 2021 and already packing out at opening time, Maru-kome is the most accessible entry point on this list — open from noon, no reservations needed, and priced for everyday eating. The creative menu includes a lettuce-cheese oden and a gobo-miso variation alongside the classics. The tomeshi finish — tofu over rice, then dashi poured over the top like ochazuke — is the move. Explore more of Osaka while you’re in the Tengachaya neighbourhood, which has its own distinct, unhurried character.
FAQ
Q: What is the best oden in Osaka?
A: For a classic, high-end experience, Man-u (万ん卯) in Kitashinchi holds one Michelin Star and serves creative, kaiseki-influenced oden. For a more accessible institution, Hanakujira Honten (花くじら本店) in Fukushima — a Michelin Bib Gourmand — is the one most Osaka locals would point you to first.
Q: How many oden restaurants are in Osaka?
A: Tabelog lists over 680 oden spots across Osaka Prefecture. The highest concentration of dedicated oden restaurants sits in Kitashinchi, Fukushima, Namba, and Shinsaibashi, with a handful of excellent neighbourhood spots scattered further out in areas like Tamazo and Tengachaya.
Q: Do Osaka oden restaurants have English menus?
A: Most traditional oden counters do not have English menus — the format is usually a pot of simmering ingredients you point at and order by gesture or number. Kikuya and Maru-kome are relatively easy to navigate without Japanese. At higher-end spots like Man-u and Choraku, staff are accustomed to international guests and can usually explain the omakase in basic English.
Q: What should I order at oden restaurants in Osaka?
A: Start with daikon (simmered radish) — it’s the benchmark for any oden broth. Gyusuji (beef tendon) is an Osaka staple, as is the tako kanroni (braised octopus) at Takoume and Hanakujira. If you’re feeling adventurous, try saezuri (whale tongue) at Takoume — it’s a genuinely rare ingredient you won’t find outside Japan. Round off with a bowl of dashi-soaked rice or udon to finish.
Last updated: July 3, 2026 · Corrections: [email protected]
