Takeshi – Japanese Oden & Sake Bar (Shintomicho Branch)
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A lively oden izakaya one minute from Shintomicho Station, opened in February 2022. The spacious interior features high ceilings, a long counter with 8 seats facing the large simmering oden pot, and table seating for 20 — welcoming solo diners and groups alike. The kitchen offers two distinct broth styles: a rich flying-fish (ago dashi) broth and a creamy chicken (tori dashi) broth, each used for separate creative oden lineups. Market-fresh sashimi sourced from nearby Tsukiji rounds out the menu alongside seasonal specials and a sake selection that includes the house "dashi-wari" (sake cut with hot broth).
Address
2-chōme-4-8 Shintomi, Chuo City, Tokyo 141-0041, Japan
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Contacts
Hours
TodayLast order: 22:30
Opens soon17:00 – 23:00
MondayLast order: 22:30
17:00 – 23:00
TuesdayLast order: 22:30
17:00 – 23:00
WednesdayLast order: 22:30
17:00 – 23:00
ThursdayLast order: 22:30
17:00 – 23:00
FridayLast order: 22:30
17:00 – 23:00
SaturdayLast order: 22:30
16:00 – 23:00
SundayLast order: 22:30
16:00 – 23:00
Features
Walk-in onlyNon-smokingCredit cards accepted (VISA, Mastercard, JCB, AMEX)QR code payment (PayPay)Counter seats (8) and table seats (20)No private rooms28 seatsOden — ago dashi and tori dashi stylesJapanese sake and shochu, including dashi-wari sakeCreative oden, fresh sashimi, izakaya dishes
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Ago Dashi Oden (Flying-Fish Broth)
Tori Dashi Oden (Chicken Broth)
Summer Limited – Chilled Oden
Market-Fresh Sashimi
House Specialties
Fried Dishes
Finishing Rice Dishes
Dessert
Ago Dashi Oden (Flying-Fish Broth)
Ago Dashi Oden – 3-piece assortment
A selection of three oden pieces simmered in the house flying-fish (ago) broth. A good introduction to the richly flavored dashi.
Ago Dashi Oden – 5-piece assortment
Five pieces of your choice simmered in the restaurant's signature flying-fish (ago) broth.
Edo Kinchaku (Tofu pouch with tuna and scallion)
A signature item — deep-fried tofu pouch stuffed with green onion and tuna, simmered in ago dashi. A house specialty.
Beef Tongue with Wasabi
Slow-simmered beef tongue in ago dashi, served with freshly grated wasabi. A signature oden that pairs beautifully with sake.
¥748
Blue-bamboo Octopus Fish Cake
Original house fish cake made with octopus, lightly springy in texture with a deep seafood flavor, simmered in ago dashi.
Daikon radish
Hand-prepared daily, slowly simmered daikon that absorbs the ago dashi fully. One of the most re-ordered items.
¥286
Mochi-stuffed Tofu Pouch
Tofu pouch filled with mochi rice cake, simmered in ago dashi until the mochi melts into a gooey, comforting interior.
Wheat Gluten (Kuruma-fu)
Round wheat gluten rings with a chewy texture that soak up the flying-fish broth deeply.
Fish cake tube (Chikuwa)
Classic tube-shaped fish cake simmered in ago dashi, gaining extra umami depth from the broth.
Konnyaku (Konjac)
Elastic konjac cake slow-simmered in ago dashi, absorbing the rich umami flavor.
Boiled egg (Ago dashi)
Fully cooked egg simmered in flying-fish broth until the broth penetrates throughout.
Shirataki noodles
Translucent konjac noodles with a springy bite, simmered in ago dashi.
Beef tendon
Gelatinous beef tendon slow-cooked until tender in the ago dashi broth.
Satsuma-age (Fried fish cake)
Pan-fried fish cake simmered in the ago dashi broth — crispy exterior, tender inside.
Chikuwabu (Wheat gluten stick)
Tokyo-style wheat gluten stick unique to Kanto oden, chewy and broth-soaked.
Hanpen (Fluffy fish cake)
Soft, airy white fish cake that soaks up the delicate ago dashi perfectly.
Tori Dashi Oden (Chicken Broth)
Tori Dashi Oden – 3-piece assortment
A selection of three oden pieces simmered in the house creamy chicken broth.
Bone-in chicken
Chicken on the bone slowly simmered in tori dashi until the meat is fall-off-the-bone tender and richly flavored.
Soft-boiled egg (Tori dashi)
Soft-boiled egg with a runny yolk, gently cooked in the chicken broth for a mellow, creamy result.
Tomato (Tori dashi)
Whole tomato simmered in chicken broth — its natural acidity balances the rich dashi for a refreshing oden piece.
Cabbage Roll
Ground meat wrapped in cabbage leaves, slow-simmered in tori dashi until fully infused with savory flavor.
Shumai (Steamed pork dumplings)
Juicy steamed pork dumplings finished in the chicken broth, packed with meat juice.
Onion (Tori dashi)
Whole onion simmered in chicken broth until sweet and melt-tender.
Garlic toast (with tori dashi)
Toasted garlic bread served with tori dashi on the side for dipping — an unusual and popular item.
Potato with butter
Fluffy potato simmered in chicken broth and finished with butter for a rich, comforting bite.
Baby corn (Tori dashi)
Tender baby corn simmered in chicken broth, naturally sweet and subtly savory.
Summer Limited – Chilled Oden
Chilled Ago Dashi Oden – 5-piece assortment
A summer exclusive: five oden pieces served cold in the flying-fish broth — a refreshing take on the classic warm dish.
Chilled Tori Dashi Oden – 3-piece assortment
Summer-exclusive chilled oden: three pieces simmered in chicken broth and served cold.
Market-Fresh Sashimi
Sashimi platter (3 kinds)
A daily selection of three fresh fish sourced directly from Tsukiji market, presented on a small boat platter.
Fresh bluefin tuna sashimi
Premium fresh bluefin tuna sliced thickly and served as sashimi — rich, fatty, and melt-in-the-mouth.
Today's fish sashimi
Chef's daily pick of the freshest fish from Tsukiji market, served as sashimi.
Octopus sashimi
Sliced raw octopus with a firm, springy bite and clean sea flavor.
¥748
Namero (minced fish with miso)
Fresh fish minced and seasoned with miso and aromatics in the traditional namero style — sticky, umami-rich.
Sesame amberjack
Sliced amberjack dressed with sesame — nutty and fresh with a silky texture.
House Specialties
Mori no Rebasashi (plant-based liver sashimi)
A rich, smooth plant-based alternative to liver sashimi — dense umami flavor with a silky texture.
Lightly pickled celery
Crisp celery quickly pickled in a light brine — a refreshing palate cleanser.
Salted squid (Ika no shiokara)
Fermented salted squid — intensely umami-rich and a classic pairing with sake and shochu.
Mentaiko potato salad
Creamy potato salad mixed with spicy salted pollack roe (mentaiko) — addictively savory.
Dashi-rolled omelette
A large, fluffy Japanese rolled omelette made with generous dashi stock. Aromatic and satisfying.
Raisin honey cream cheese
Cream cheese with raisins and honey — a sweet-savory accompaniment that pairs well with sake.
Soy-pickled daikon
Daikon radish pickled in soy sauce — crunchy, salty, and a classic izakaya side.
Fried Dishes
Chicken tempura (Tori-ten)
Large crispy chicken tempura — golden and crunchy outside, juicy inside with full chicken flavor.
Potato fry
Fried Hokkaido Kitaakari potatoes — sweet, fluffy, and lightly crisp on the outside.
Fried octopus (Tako-kara)
Crispy fried octopus pieces using octopus from a dedicated takoyaki supplier — crunchy outside, tender inside.
Chikuwa seaweed tempura
Fish cake tube coated in seaweed-flavored tempura batter and fried until golden.
Finishing Rice Dishes
Chilled soba with ago dashi dipping sauce
Cold buckwheat noodles served with a flying-fish dashi dipping sauce — a refreshing finish to the meal.
Chilled soba with tori dashi dipping sauce
Cold buckwheat noodles with chicken broth as the dipping sauce.
Chicken dashi carbonara rice
Rice dish finished in a carbonara-style sauce enriched with tori dashi — a creative fusion closer.
Ago dashi fisherman's rice
Rice dish cooked in the flying-fish broth in a fisherman's style — simple, deeply savory, and satisfying.
Dessert
Kinako ice cream with black sugar syrup
Ice cream dusted with roasted soybean powder (kinako) and drizzled with black sugar syrup — a classic Japanese sweet finish.