The decor and tableware at Inagaki are more stylish than your typical neighborhood izakaya, although the atmosphere is still quite down to earth, attracting a lively after-work crowd. The oden at the heart of the menu is fairly traditional, and served in three different styles of broth - soy-flavored Kanto style, lighter Kansai style, and heavier miso-flavored Nagoya style. The smaller Nagoya menu covers eight oden items, while the main menu offers 36 different items in a choice of Kanto- or Kansai-style broth.
Some highlights include juicy scallops, very airy hanpen, nice plump oysters, and richly flavored Nagoya-style daikon chunks. Assorted sashimi of the day and traditional izakaya-style side dishes are available to supplement your oden if you're hungry. The sake list is quite limited, and there are a few shochu choices. Budget around Y4000 for dinner with drinks.
Inagaki doesn't take reservations, so it's a good idea to show up well before 6pm if you want a seat. Seatings are for two and a half hours, so there may be another opportunity at around 8:30pm. The shop is closed on weekends, and for various extended holidays like Obon and Golden Week, so phone ahead if you're not sure if they'll be open.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.