Oden

Overview

The team behind one of Melbourne's most acclaimed Japanese restaurants, Ishizuka, has opened their second venue, Oden, on Bourke Street in Melbourne's CBD. The new restaurant offers Melburnians a refined interpretation of the traditional and treasured Japanese dish oden, a hot pot dish of various ingredients such as vegetables and fish cakes simmered gently in a light broth. 

Executive Chef Katsuji Yoshino explains, "Oden is deeply rooted in Japanese history and offers unparalleled comfort, especially suited to Melbourne's cool winters." Yoshino will follow the lead of traditional oden establishments in Japan and take inspiration from locally sourced, seasonal ingredients.  

Yoshino's menu includes individual oden pots, appetisers, and grilled skewers. The incredible list of ingredients available to add to the oden pots includes prawn balls, octopus cakes, avocado, abalone, sausage, fish cake, fried tofu patties and enoki mushrooms. There are also luxe signature add-ins on offer, such as a half-boiled egg with truffle, a caviar tomato and an eel omelette. 

The restaurant's elegant and refined concept is reflected in its design. The sleek fit-out is the work of award-winning architecture group Russell & George, which has taken inspiration from traditional oden cooking pots to bring the hammered copper aesthetic to life. 

Owner Melanie Zhang is no stranger to refined Japanese cuisine. Her fine-dining establishment, Ishizuka, showcases the Japanese craft of kaiseki, a decadent yet delicate degustation-style meal. "Oden has long been one of my favourite dishes, and being able to bring this iconic culinary tradition to Australia in such a sophisticated way is truly a proud moment", says Zhang. "We are creating a space that honours both the traditional roots of Oden while elevating it to a new level, offering our guests a luxurious yet comforting dining experience."

Images: Jana Langhorst