01 / ABOUT THE PLACE
About this place
Choose sake to go with oden whose daikon radish has soaked up plenty of dashi. That’s one way to spend an evening at Nimosaku in Narimasu. Alongside the daikon, some diners mention the cartilage meatballs. The à la carte iburigakko tartar is also said to pair well with drinks, making it a tempting snack while you wait for the oden.
Diners have enjoyed sake from Niigata and Nagano, including bottles of Midorikawa and Daishinshu. Reviews also mention a weekday oden set and tea-based drinks, offering alternatives when you’d rather not choose sake.
For a final course, consider the soba mentioned by diners. The menu also lists rice balls made with rice cooked in oden broth, as well as “shime tofu rice”: tofu simmered in a hot pot and served over rice. The rice balls are described as a substantial dish, with 160 g of rice, and make an appealing way to carry the flavours of the oden through to the end of the meal.
One diner reported that the seats were full at the weekend, so consider booking if you have a particular date in mind.
