• TOKYO

Shima Oden MIKE Marunouchi

A specialty “island oden” restaurant from Awaji Island, Hyogo.

Awaji Island has long been known as a “Miketsu-kuni” (land of abundant food). Blessed by rich seas and mountains, and nurtured by the cycle of the seasons, this land is still home to the spirit of food.

We cherish the natural blessings of Awaji Island. Using wood-fired “Onokoro Shizuku” salt and a clear, flavorful broth made from Awaji Island’s hamo (pike conger), combined with the deep umami of kelp and bonito, we create a one-of-a-kind dashi. The oden made from this broth, along with seasonal ingredients from the sea, mountains, and fields, is what we call “Island Oden.”

In addition, we carefully prepare a variety of Obanzai (Kyoto-style home dishes) and Japanese cuisine that reflect the beauty of the seasons, all crafted with heartfelt care. Complementing these dishes is a selection of carefully chosen sake. Escape the hustle of daily life and enjoy a relaxing time with our gentle, comforting dashi.

• RESERVE