01 / ABOUT THE PLACE
About this place
The moment a steaming bowl arrives at the table, the delicate aroma of dashi broth instantly puts you at ease. Tucked into Oyama-Higashicho, Chiyoduru makes Kanazawa-style oden steeped in seafood-derived umami its centrepiece. Break into a piece of Kanazawa's iconic kuruma-fu wheel-shaped wheat gluten with your chopsticks, and a rich wash of broth comes flooding out. Daikon simmered right to the core and tender boiled eggs follow through on the same promise. Exploring the distinct Kanazawa accents—such as nourishing megisu fish dumplings and whole whelk in the shell—is half the fun, and ordering an omakase assortment is a reassuring way to begin when choice proves difficult.
Noto Shrimp and Crisp, Airy Kushiage Skewers
After warming up with oden, the natural next step is Hokuriku seafood. Rare Noto gasu shrimp, packed with concentrated sweetness and rich flavour, can be savoured raw as sashimi or enjoyed whole, salt-grilled over heat. The lightly battered kushiage skewers are another popular draw, with made-to-order options like Tenshi no Ebi (Angel Shrimp) and pork-wrapped asparagus keeping the appetite keen. A varied assortment of drinking snacks—including black squid ink-cured ika no kurozukuri, pickled firefly squid, and Oita-style ryukyu marinated sashimi—keeps the table lively throughout the evening.
Drinks and a Comforting Broth-Laced Finish
To drink, draft Sapporo and bottled Akaboshi sit alongside sake chosen to match the lingering dashi, distinctive honkaku shochu labels such as Kanehachi and Mitake, and nostalgic highballs mixed with bottled To-in mixers. The relaxed dining room welcomes solo patrons pulling up a stool at the counter just as naturally as small groups sharing conversation. To round off the meal, a comforting bowl of oden broth chazuke or warm Inaniwa udon lets the deep, savoury broth linger until the final bite.
