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This oden speciality shop has been in business for four generations, since the Meiji period (1868-1912). The owner-chef in his bow tie and the proprietress in her apron greet guests as they enter. Oden is seasoned with light dashi soup stock tinged with kombu kelp. Octopus (the ‘Tako’ in ‘Takocho’ means ‘octopus’), tofu skin and daikon radish are popular items. Asking about seasonal items not on the menu but available can spark a conversation. The meal wraps up with grilled onigiri of octopus with rice and chazuke (tea or dashi over rice) using oden broth. The dashi is drawn from an assortment of ingredients, adding depth to the flavour.