"Oden and Seasonal Cuisine Ogura," a famous restaurant that has captivated many gourmets in Ginza, an area where first-class deliciousness and hospitality come together, will open in COREDO Muromachi in March 2023 as "Oden and Yakitori Ogura"! Check out these three points to enjoy "Ogura" even more, which has a new charm unique to Nihonbashi!

Part 1: Enjoy the 40-year history cultivated in Ginza

"Ogura" was founded in Ginza in 1983 by the owner, Yoshiyuki Ogura, who trained for 24 years at the oden restaurant "Yasuko" in Ginza. There is an anecdote that the name of the restaurant was given to him by the writer Shizuka Ijuin, who was fascinated by Ogura's oden, at the time of the establishment.
The biggest feature of Ogura's oden is its unique dashi stock, which has been passed down for 40 years since the restaurant was founded and is the lifeblood of Ogura. The clear dashi stock, which does not contain a single drop of soy sauce, is made from kelp from Rishiri Island and bonito flakes from Makurazaki, and the only seasoning is salt. The sweetness of the oden ingredients blends into the stock, creating an exquisite harmony with the rich umami. The clear amber-colored dashi stock is light in color, but it is thoroughly and thoroughly permeated into the oden ingredients, so it's bound to be delicious.

Tip 2: Be sure to order Ogura's "Three Sacred Treasures"

There are always dozens of different kinds of oden ingredients in stock, with a rich variety. Each ingredient is carefully selected, handcrafted by a craftsman, and prepared with consideration for the balance with the broth. Among them, Ogura's three sacred treasures are the three specialties: tofu, daikon radish, and horse mackerel meatballs.
The tofu, which is specially ordered from a tofu shop, is served in the best condition, soaked in the broth. The daikon radish, the main ingredient of oden, is carefully parboiled before being dipped in the broth to bring out its sweetness without any harshness. The flavor permeates all the way to the center, giving it a crumbly texture, and the broth overflows in your mouth when you bite into it.
And the best of all is the "horse mackerel meatballs." When you think of fishballs, you probably think of sardines, but at Ogura they use fresh, carefully selected horse mackerel. You must try this deliciousness that can only be found at Ogura! If you're trying it for the first time, it may overturn your "common sense about oden."

Tip 3: Enjoy the delicious flavors that are only available at Nihonbashi store

Ogura's signature dish is, of course, oden, but in addition to the specialty oden, COREDO Muromachi also offers a lineup of "yakitori" made with local chicken. In addition, a new dish, "dashi chazuke" using Ogura's proud oden broth, has been introduced. The very mild-tasting broth goes perfectly with rice! Both first-time visitors to Ogura and existing fans will surely be pleasantly surprised.
We also offer a variety of seasonal dishes, such as a menu using bamboo shoots in early summer. You're sure to discover new delicacies every time you visit. Come and enjoy the diverse delicacies that Ogura is proud of!

Finally, here is a message from Ogura to our customers!
"I'm excited to be working in the historic Nihonbashi area, which flourished as the commercial center of Edo-Tokyo. The sophisticated culture that can be felt everywhere in COREDO Muromachi, and the modern interior are wonderful. I hope that by fusing history with modernity in Nihonbashi, the food capital with its many long-established oden restaurants, as many people as possible will be able to enjoy Ogura's oden."