平澤かまぼこ 王子駅前店

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Address
Japan, 〒114-0021 Tokyo, Kita City, 北区Kishimachi, 1-chōme−1−１０ 岸町ＮＵビル 1F
Contacts
Website
https://tabelog.com/tokyo/A1323/A132303/13026157/
Phone
+81-3-6884-9546
Hours
TodayLast order: 20:30
Opens soon
11:00 – 21:00
Monday
Closed
TuesdayLast order: 22:00
11:00 – 22:30
WednesdayLast order: 22:00
11:00 – 22:30
ThursdayLast order: 22:00
11:00 – 22:30
FridayLast order: 22:00
11:00 – 22:30
SaturdayLast order: 20:30
11:00 – 21:00
SundayLast order: 20:30
11:00 – 21:00
Features
Walk-in onlyCredit cards accepted (AMEX)Takeout availableCramped, convivial standing-room izakayaBranch of a kamaboko workshop founded in 1962Standing-room counter for about 10Smoking allowed throughoutPay-as-you-go per roundHand-made oden and fish cakes (kamaboko)House-made shark surimi hanpen
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Oden
Specialties & Seasonal Dishes
Oden
Daikon radish
Japanese radish simmered for hours in the dashi broth until translucent and infused with its savory flavor.
¥100
Boiled egg
A whole hard-boiled egg simmered in the dashi broth.
¥100
Shirataki noodles
Thin konjac noodles simmered in the broth, prized for their light, springy texture.
¥100
Chikuwabu (wheat gluten tube)
A tube-shaped wheat-gluten cake, kept unsealed for extra softness and bounce once simmered.
¥100
Chikuwa (tube fish cake)
Tube-shaped grilled fish cake simmered in the oden broth.
¥100
Konnyaku
Firm konjac jelly cake simmered in the dashi broth.
¥150
Burdock root skewer
A skewer of burdock root simmered in the broth, giving a slightly earthy crunch.
¥150
Hanpen fish cake
House-made fish cake using mako and blue shark surimi, prized for its fluffy, airy texture and mild sweetness.
¥150
Ginger fried fish cake
Deep-fried fish cake flavored with grated ginger.
¥150
Thick fried tofu
Thick deep-fried tofu simmered in the oden broth.
¥150
Satsuma-age fried fish cake
House-made deep-fried fish cake from the parent kamaboko workshop.
¥200
Burdock fish roll
Fried fish cake roll wrapped around a burdock root center.
¥200
Squid tentacle fish roll
Fried fish cake roll with squid tentacle inside.
¥200
Sausage fish roll
Fried fish cake roll wrapped around a cocktail sausage.
¥200
Quail egg fish roll
Fried fish cake roll wrapped around a quail egg.
¥200
Spicy fish ball
A spicy version of the shop's fried fish ball.
¥200
Curry fish ball
A large fried fish ball flavored with curry and onion for a mild sweetness, served three to a skewer.
¥200
Shark tendon
House-made shark tendon (mako and blue shark, with a touch of tuna) simmered until meltingly tender.
¥250
Mochi rice cake pouch
A fried tofu pouch filled with mochi and shredded grilled chikuwa, accented with a little kelp.
¥250
Cabbage roll
Cabbage rolls stuffed with minced meat and shiitake mushroom, tied with kelp.
¥250
Schauessen sausage fish roll
Fried fish cake roll wrapped around a premium Schauessen brand sausage.
¥250
Cheese fish roll
Fried fish cake roll wrapped around melted cheese.
¥250
Specialties & Seasonal Dishes
Sliced boiled kamaboko with wasabi
Boiled kamaboko (not steamed) served sliced with wasabi and soy sauce; a specialty of the parent fish-cake workshop with a chewier, more sinewy texture than typical steamed kamaboko.
Cherry blossom hanpen (seasonal)
A springtime original: fluffy hand-made hanpen studded with sakura shrimp for a fragrant, savory-sweet twist. Seasonal, available around cherry blossom time.
Shark aspic (winter only)
A winter-only shark-based aspic with a delicate, gelatinous texture; a rare item made at only a handful of Tokyo oden specialty shops.
Nepali-style chicken curry
A mildly spiced chicken curry added to the menu by the current Nepali owner, with tender chicken in a modest, easy-to-finish portion.
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