The team behind Melbourne’s Ishizuka is opening Oden, a restaurant offering a refined interpretation of the popular Japanese oden dish (hot pot).
The concept, opening in late 2025, will be led by Executive Chef Katsuji Yoshino, who will draw inspiration from the most iconic oden establishments in Japan.
The à la carte menu will celebrate the authentic flavours of oden, crafted from locally sourced, premium ingredients. It will deliver a distinct experience as each element is simmered in broth and enjoyed individually, which creates a refined dining encounter.
“Oden is deeply rooted in Japanese history and offers unparalleled comfort, especially suited to Melbourne’s cool winters,” says Yoshino.
“It is traditionally made with ingredients such as daikon radish and chikuwa (fish cake), delicately simmered in a light soy-based broth, offering a warm and nourishing experience that is elegantly understated.”
The menu will evolve throughout the year, honouring the dish’s heritage while embracing seasonal produce.
Ishizuka and Oden Owner Melanie Zhang says oden has long been on her favourite dishes, and she identified a unique opportunity in Melbourne’s dining landscape to introduce the elevated concept.
“Oden has long been one of my favourite dishes, and being able to bring this iconic culinary tradition to Australia in such a sophisticated way is truly a proud moment,” says Zhang.
“We are creating a space that honours both the traditional roots of Oden while elevating it to a new level, offering our guests a luxurious yet comforting dining experience.”
The drinks menu will feature an innovative “highball” concept, which has been crafted by Bar Consultant Nick Tesar.
Zhang says the crisp, refreshing profile of highball is the perfect complement to the rich, warming notes of oden.
Inspired by traditional Oden cooking pots, the space on the ground floor at 137 Bourke St will feature a striking “hammered copper” aesthetic.
Photography by Jana Langhorst.
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