Muro – 30 pieces of oden ranging from the ordinary to the not so ordinary
Muro – Oden & Kamameshi is an oden restaurant located three minutes from the Hankyu Omiya Station in Kyoto’s western area of Shijo Omiya.
Originally tucked away between the narrow streets of Shijo Kawaramachi and run under the name “Muro,” the restaurant moved to Shijo Omiya and reopened as “Oden to Kamameshi Muro” in 2017.
Now Muro’s new location boasts a popularity that sees the restaurant filled the moment the doors open.
The reason for Muro’s popularity? Its painstakingly made and forever exciting oden. Muro opt for a method of prepearing each ingredient separately before letting them all mingle in the massive counter side oden hot pot. Owner Yamaoka says that the restaurant uses this method because each ingredient requires different cooking methods and seasonings to bring out its flavors.
In addition to oden staples like daikon radish, konjac and boiled eggs, Muro also offers a range of unique and novel dishes like a ripe tomato oden and seasonal oden, like oysters, as well.
Another signature dish of the now appropriately named Muro – Oden & Kamameshi, is their beautifully made kamameshi, a Japanese pilaf cooked and served in an iron pot.
In addition to oden and kamameshi, try some of Muro’s other dishes and awesome selection of Japanese sake as well.
Muro contains both counter seating and wall wide table seating. While the counter seats give you the addd fun of seeing the impressive oden hot pot, every seat gives you a fair amount of space and will allow you to sit back and chill out.
Oden Set (Daikon radish, konjac, rolled napa cabbage, shrimp stuffed shiitake mushrooms)
/ Daikon radish: ¥180｜Konjac: ¥200｜Rolled napa cabbage: ¥250｜Shrimp stuffed shiitake mushrooms: ¥350 *all excl. tax
This set contains both standard and nonstandard oden ingredients.
The two staples of oden, daikon radish and konjac, are soaked for three entire days in a Kyoto-style dashi broth that’s made with bonito flakes, salt, light soy sauce and mirin.
While the konjac maintains its slightly tough, rubbery texture and the daikon soaks up the dashi broth like a sponge made of radish, both boast this absolutely incredible well defined, yet light umami flavor.
Going down the scale of standardness, the next piece of oden in line is the rolled napa cabbage. Stuffed with mince, this rolled cabbage is given an incredible texture and flavor by its immaculate ability to soak up the oden dashi broth.
The final, rather rare, piece of oden is the shrimp stuffed shiitake mushrooms.
This dish is made by stuffing a shrimp paste into shiitake mushrooms and steaming them. Aided by the umami of the shrimp, the naturally strong flavors of the shiitake create a delectably light flavor when paired with the broth of the oden.
Also, don’t forget to try the accompanying scallions and Japanese mustard as well to experience an entirely different world of flavors.
Salmon & Roe Kamameshi
/ ¥950 (excl. tax)
This dish features fat balls of salmon roe atop a bed of salmon and home grown rice all cooked and served in a small iron pot.
While the pairing of roe and salmon needs no lengthy explanation, when combined in a dish like kamameshi, it’s almost criminal how ridiculously pampering it feels. While the salmon is tender and the roe pop like little balls of bliss in your mouth, they both provide a delicious umami that plunges your tongue into a sea of flavor.
There’s no doubt that this dish will have you coming back for more.
*This dish requires an extended prep time, so order early and expect to wait around 20 to 30 minutes. In addition to roe and salmon, there is a chicken kamameshi (¥750 excl. tax), a scallop & butter kamameshi (¥950 excl. tax) and a seasonal one.
/ ¥500 (excl. tax)
This dish is a single ripe tomato that’s been stewed in a Japanese-style soup broth, then cream and finally sprinkled with cheese and parsley.
With the added hint of acidity from the tomato, the rich soup is so delicious that it’ll have you licking every drop from the bowl.
This dish is rarely found at oden restaurants, so we highly recommending giving it a try.
/ ¥900 (excl. tax)
Muro’s oyster oden is a special seasonal dish.
In Japan, oysters are also known as the “milk of the sea” because of their nutrient-rich contents. However, that’s not the only thing that they’ve got going for them. When paired with the delicious flavors of the oden, the oyster’s unique sea smell is completely stripped away, leaving only their naturally delicious, oden soaked flavors. Additionally, as these oysters are stewed in the oden, they maintain a plumpness that gives them a delicious squishy texture.