The owner-chef approaches oden as one would kaiseki dishes served in bowls. For example, in spring his oden features new cabbage and rape blossoms; in summer, anago served with slivered new burdock root, boiled salty-sweet, and topped with an egg, in what is called the Yanagawa style; then mushrooms in autumn and longtooth grouper in winter. The green spring onion and oil cake is an inspiration from the kasu-udon originating in Minamikawachi.