Located at 9 Gough Street, Central, the brand-new Oden Izakaya Kuke Shokudo is now officially open. The restaurant is helmed by Japanese Chef Eto San, a culinary veteran with over 40 years of experience and 23 years of residence in Hong Kong. Bringing the most authentic Kansai-style Oden culture to the heart of Central, Chef Eto San introduces a “perpetual broth” technique—reminiscent of legendary unagi houses—offering guests a soulful and sophisticated Japanese dining experience.
Kuke Shokudo specializes in Kansai-style Oden, characterized by its clear, elegant dashi, which stands in contrast to the darker, soy-heavy Kanto style. Chef Eto San insists on using premium kelp, salt, and light soy sauce to craft a broth that is pristine yet deeply flavorful. Following the tradition of historic eel restaurants, the kitchen maintains a “master broth” that has been continuously replenished since day one, allowing it to absorb the essence of various ingredients over time to reach a state of mellow sweetness.
The menu features over 20 varieties of Oden, each prepared with meticulous care. Highlights include the Awaji Onion (HK$68)—sourced from Awaji Island and renowned for its exceptional sweetness and soft texture—simmered for three days and served with bonito flakes and three secret sauces. Other signature items include the tender Beef Tendon (HK$45), the premium Abalone (Market Price), Tiger Prawn (HK$78), and the succulent Japanese Radish (HK$38).
The selection also features artisanal and classic favorites: Homemade Lotus Cake (HK$58), Minced Chicken (HK$35), Fish Cake (HK$20), Soft Boiled Egg (HK$30/20), Kelp (HK$18), Chikuwa (HK$20), Burdock Roll (HK$38), Mochi kinchaku (HK$18), Yam noodles (HK$18), Konnyaku (HK$18), Fried Tofu (HK$18), Miyazaki sausage (HK$38), Deep-fried Tofu Balls (HK$30), and Chicken drumstick (HK$35).
Beyond its signature Oden, Chef Eto San has curated an array of exquisite Shu-sai (appetizers). The Octopus Carpaccio (HK$98) features Shikoku octopus cooked to a perfect semi-rare state, paired with Japanese wasabi stems and Awaji onions. For a touch of nostalgia, the Sausages (HK$68) (8pcs) offer a classic izakaya treat. Other essentials include the Potato Salad (HK$68), Roasted Chicken Wings (HK$58), and the savory Fermented bonito guts & cheese (HK$88).
To complement these dishes, the restaurant offers over 30 types of alcoholic beverages. For the winter season, the Beef tendon in miso stew (HK$138) is a standout, featuring a rich broth made from the Oden dashi base and two types of secret miso.
A highlight of the beverage program is the Oden Cocktail (HK$68), also known as Dashi-wari. This creative concoction, which has taken Japan’s izakaya scene by storm, blends crisp Japanese Shōchū with piping hot Oden dashi. The umami from the kelp and bonito is amplified by the alcohol, creating a savory, comforting, and multi-layered drink that is perfect for chilly evenings.
To provide a sense of home-style warmth, Kuke Shokudo offers a variety of handcrafted Onigiri (starting from HK$35). Options include the Onigiri with Sauteed egg yolk (HK$38/48), Onigiri with Miso / Spicy Miso (HK$35/45), Onigiri with Cod Roe (HK$38/48), and Onigiri with Mushroom (HK$35/45). Guests can choose between the traditional version or the Grilled version (indicated by the higher price point), which features a fragrant, soy-glazed crust. Chef Eto San thoughtfully serves the fillings on the side to ensure the perfect balance of rice and flavor in every bite.
Having lived in Hong Kong for over two decades, Chef Eto San considers the city his home. His passion for cooking is driven by the joy of his guests: “Seeing the happy expressions on customers’ faces when they enjoy my food brings me the greatest satisfaction.” This dedication is felt in every bowl of Oden served at Kuke Shokudo.
