Staying true to its purpose as a Winter dish, the oden is warm and comforting. It embodies the traditional Japanese way of cooking where each ingredient is allowed to shine without any bells and whistles. Reo tells us that each ingredient is cooked separately for hours before they are eventually brought together in the soy-flavoured dashi broth. The whisky highballs tasted fresh, fragrant, and were easy on the palate. They paired beautifully with the oden as the infused flavours played nicely with the soy and dashi in the broth. Reo gives us a taster of a sake with dashi mixed in to show us just how versatile the popular Japanese stock is. We finish our meal with a few glasses of sparkling Mio sake, which is made with Japanese rice, fresh water, and a little carbonation. The fruity flavours in the drink are refreshing and help cleanse the palate.
If you’re looking for a hidden bar that has one of the best Japanese whisky collections in London and boasts a unique dish that is certain to warm your stomach, pay a visit to Cubé in Mayfair. Make sure you tell Reo we sent you.
The Oden Bar at Cubé is open until the end of May.
