#Japan #Tokyo #Marunouchi #Awaji Island #Mike's Oden

Awaji Island’s Culinary Gem Expands to Tokyo

This autumn brings an exciting new addition to Tokyo's dining scene as 'Shima Oden Mike', a celebrated specialty oden shop hailing from Kobe’s Kitano district, opens its doors in Marunouchi on October 17, 2025. Known for its unique take on 'Shimoden' – a dish that reflects the rich blessings of Awaji Island, this establishment invites food lovers to experience a taste of the island’s vibrant culture right in the heart of Tokyo.

A Taste of Awaji Island

Awaji Island, historically referred to as 'Miketsukuni' or the land of food, boasts a wealth of natural resources. Enclosed by lush mountains and a bountiful sea, the island's ecosystem presents a unique variety of seasonal ingredients that the ancient food deities still bless today. At Shima Oden Mike, the chefs emphasize the importance of these natural gifts, using 'Onokoro Shizuku salt', which is prepared in a traditional wood-fired oven, combined with clear broth made from Awaji's eel and kombu and bonito to create a truly exceptional dashi.

The resulting oden is defined by its depth of flavor and is paired with seasonal ingredients sourced from the sea, mountains, and local farms. The establishment also serves obanzai (traditional Japanese side dishes) and thoughtful seasonal Japanese cuisine, which highlights the beauty of each season.

Mike's Unique Concept

Since opening in Kobe in 2019, Mike has garnered attention for transforming the perception of oden into an elevated dining experience. The restaurant focuses on the culinary sensibilities that come from life in a port city, incorporating the rich flavors that define Awaji Island's cuisine. Supported by food enthusiasts in Kobe, the 'Shimoden' style has become a staple not only locally but it attracts guests from across the Kansai region as well.

What sets Mike apart is the refined ambiance derived from the rich cultural blend unique to Kobe, creating a warmth that welcomes guests to engage with food as an experience that connects people.

Menu Highlights

The menu at the Marunouchi location features a range of offerings that showcase seasonal ingredients and the restaurant's signature dishes:

Seasonal Course - 6,500 yen

• - Three types of today's obanzai
• - Seasonal fruit with white miso dressing
• - Setouchi fresh shirasu (white bait) with dashi soy sauce
• - Kuway and watercress with sesame dressing
• - Mike’s chawanmushi (savory egg custard)
• - Sashimi platter
• - Seasonal satsuma-age (fried fish cake)
• - Three 'Shimoden' selections such as:

- Daikon soaked in dashi
- Konjac
- Cheese and ume pickles pouch
- Awaji Nakasaka eggs
- Awaji seaweed
- Shungiku (garland chrysanthemum)
- Awaji beef tendon

• - Seasonal recommended oden
• - Grilled Awaji beef
• - Seasonal rice dish with pickles and red miso soup (+1,000 yen for a specialty ending dish)
• - Seasonal fruit or hojicha gelato

A La Carte Options

Guests can choose from a diverse a la carte menu that includes Mike’s renowned eel dashi oden, seasonal specials, and various obanzai preparations that cater to different tastes and occasions.

Japanese Sake Selection

To complement the meal, Mike features a carefully curated selection of sake from Nada Go in Hyogo, along with top brands from across the country. Each sake is chosen to harmonize with the delicate umami flavors of the dishes, enhancing the dining experience.

Restaurant Details

Restaurant Name: Shima Oden Mike Marunouchi
Opening Date: October 17, 2025
Address: 2-6-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005
Seating: 32 (including private rooms for six and four people)
Hours:

• - Lunch: 11:00 AM - 3:00 PM (Last Order 2:00 PM)
• - Dinner: 5:00 PM - 11:00 PM (Last Order for food 10:00 PM, drink 10:30 PM)

Closed: Depending on the facility schedule
Website: Shima Oden Mike
Instagram: Mike Marunouchi Instagram
Web Reservations: TableCheck - Reservation

As Tokyo embraces this culinary treasure, diners are encouraged to reserve their spots early to savor the unique flavors Shima Oden Mike has to offer.