Can oden broth be used to mix cocktails too? New Central izakaya KuKe Shokudo serves soul-warming dishes with its signature soup base

When temperatures suddenly drop, few things are more comforting than ducking into a cozy izakaya with a steaming bowl of oden. If you’re planning to browse around Gough Street in Central, keep an eye out for the newly opened KuKe Shokudo. With Japanese chef Mr. Eto, who has lived in Hong Kong for 23 years, at the helm, it offers authentic Kansai-style oden, a flavor rarely found in Hong Kong that is light yet rich – the perfect choice for warming up this winter.

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A Soulful Broth, Simmered with Care

Unlike the rich, dark soy sauce-based Kanto-style oden commonly found at convenience stores, KuKe Shokudo specializes in Kansai-style oden: clear, yet full of flavor. Chef Eto is especially particular about the broth, arriving at the restaurant early every morning to make it with generous amounts of premium kombu, salt, and light soy sauce. Most distinctive of all, he follows the tradition of long-established Japanese eel restaurants, which keep their eel sauce going over generations. Since opening day, he has used the same broth, replenishing it daily with fresh stock so it gradually absorbs the essence of the ingredients and becomes richer and sweeter over time.

Oden Must-Tries: From “Japan’s No. 1 Onion” to Premium Abalone

Not sure where to start with the extensive oden selection? Try the Awaji Island onion, known as “Japan’s No. 1 onion.” Simmered for three days, it becomes tender and is served with bonito flakes and three house-made sauces that bring out its sweetness. Other options include thick-cut daikon soaked in the kombu broth’s rich flavor, springy house-made beef tendon skewers packed with collagen, and premium choices such as abalone and tiger prawns, for a different oden experience.

A Creative, Tipsy Experience: Japan’s Popular “Oden Cocktail”

Alongside traditional sake, the restaurant also introduces the “oden cocktail” (Dashi-wari), which has become popular at Japanese izakayas in recent years. The editor highly recommends giving it a try: refreshing Japanese shochu is poured into steaming-hot oden broth, where the savory sweetness of kombu and bonito is brought out by the alcohol, releasing deep savory aromas and sweetness. Warm and smooth going down, every sip is full of layers of flavor.

10 Specialty Japanese Rice Balls

To give diners a comforting, at-home feeling, Chef Eto has also created 10 handmade rice balls. A special recommendation is the “grilled Japanese rice ball,” made with a house-made soy sauce. Toppings such as soy-marinated egg yolk, house-blended spicy miso, and mentaiko are served separately, ensuring the ideal balance in every bite and providing the perfect finish to a satisfying dinner.

Chef Eto says with a smile that, after living in Hong Kong for many years, he already considers it home. His greatest motivation is seeing the happiness on guests’ faces as they enjoy his cooking. After work or over the weekend, bring your friends to Gough Street and experience this warm Japanese craftsmanship.

KuKe Shokudo

Address: 9 Gough Street, Central

Opening hours: Tuesday-Sunday 12:00 – 15:00; 18:00 – 22:00 (Closed Mondays)

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