Otako Honten — Tokyo Oden

Since 1923, a single copper pot has simmered on this counter — first in Ginza, now in Nihonbashi. The sweet-salty broth, a Kanto-style stock replenished daily for over a century, seeps into daikon and swells around chikuwabu. At the end, tōmeshi lets you chase the last trace of that broth, grain by grain.