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Eating Out

Oden Sankichi

"Oden Sankichi", which started as a food stall, was established in 1949. The restaurant is operated by the second generation, Tadatsugu Tamura, and his son, the third generation, Hiroaki. The light flavored oden soup is made from Hidaka Kombu kelp in Hokkaido and grilled and dried sardines from Mutsu Bay in Aomori Prefecture. There are 26 kinds of oden, such as "octopus" and "minced Pacific saury". There are always about ten varieties of local Miyagi sake available, and they go perfectly with oden.

Inari Koji, 4-10-18 Ichibancho, Aoba-ku, Sendai
Jan. to Apr, Oct. and Nov. Monday to Friday 18:00~23:00(Last order 22:30) Saturday 17:00~23:00(Last order 22:30) May to Sept. Monday to Thursday 18:00~22:00(Last order 21:30) Friday and Saturday 18:00~23:00(Last order 22:30) December 17:00~23:00(Last order 22:30)
Sundays and Public Holidays