This was my second visit to Higashiyama Ogata. This review is from February 2023. On this day, Ogata-san, who comes from the main store once a month, was there. Ogata-san, with the view of the inner garden as a backdrop, was like a scene from a play. We enjoyed the interaction with the landlady while thoroughly enjoying the food. Looking forward to the next visit. Price: Approximately 55,000 yen *Tax-included course + drinks (1.5 cups of sake) Items received: [Turnip Rice] ★★★★ [Meji] ★★★ [Fugu] ★★★★ [Hatata] ★★★★★ [Shirauo] ★★★ [Carrot Tempura] ★★★ [Ise Ebi] ★★★ [Maru Daikon] ★★★★★ [Meal 1: White rice and sukiyaki] ★★★ [Meal 2: Crab sushi] ★★★ [Meal 3: Kikuna udon] ★★★ [Dessert: Kuzuyaki] ★ Detailed descriptions: [Turnip Rice] ★★★★ Beautiful sweet bean paste with a refreshing sweetness and spiciness of turnip that harmonizes exquisitely. It intertwines with the sweet taste of soft rice, creating a gentle and deeply satisfying flavor that seeps into the body. It's so delicious that it's mesmerizing. [Meji] ★★★ Fine, smooth fat texture. From the crispy skin, the otoro part has plenty of sweet umami, and the chutoro part has a balanced acidity and umami. It goes well with mustard soy sauce! [Fugu] ★★★★ A handsome local Fugu from Awa. The skin seasoned with sesame oil has a crunchy texture and a taste like a wonderfully clean hormone! The flesh is plump and elastic, with flavors overflowing more and more! Even when dipped in shirako soy sauce, it's undeniably delicious, and the shirako itself is plump and has a rich, mellow umami! [Hatata] Miyazu ★★★★★ Elastic, glossy, and fresh. The moment you chew, a concentrated fishy aroma and taste spread out, filling your mouth. The liver has no bitterness but depth, serving as a natural accent while eating, leaving you completely captivated. Delicious!! [Shirauo from Akō] ★★★ Rare white fish from Akō, fried until crispy. The firm flesh creates a moderate fibrous texture, and when chewed, the sweet taste of the flesh without bitterness mixes with the oiliness of the coating, overflowing with flavor! A wonderful white fish that reflects its beautiful breeding environment. [Carrot Tempura] ★★★ Carrots fried to a crispy exterior and tender inside. The aroma and sweetness with a hint of sugar assert themselves gently yet powerfully! Without any earthy taste, it showcases only the best qualities of carrots! [Ise Ebi] ★★★ Ise Ebi freshly grilled with sansho pepper and olive oil. The excellent harmony of olive oil and sansho pepper! The deep sweetness created harmoniously dances in the mouth! [Maru Daikon] ★★★★ Moderate fibrous texture. The scent of round daikon with a delicate and exquisite light dashi, gentle and rich natural sweetness. It tastes like a collection of the best aspects of root vegetables. The deep and exquisite flavor makes you sigh in admiration. Simple and exquisite, this is Ogata-san! [Meal 1: White rice and sukiyaki] ★★★ The refined and strong umami of the meat infused with dashi, not to mention the sweetness of the leeks! The umami of the vegetables with dashi, from their crispy texture, overflows juicy with sweetness! Absolutely mesmerizing! The flavor of the simmered vegetables is also superb, and the rice goes down smoothly. [Crab Sushi] ★★★ Squeeze plenty of lemon on top. The deep flavor created by the miso and flesh, the refreshing acidity and aroma of lemon, and the deliciousness of the rice. Each element asserts itself while maintaining a perfect balance! Delicious! [Kikuna Udon] ★★★ The natural richness of kikuna's green aroma, the deep umami of the broth, and the thin udon noodles intertwine into an exquisite flavor! [Kuzuyaki] ★★ Served freshly baked. From the crispy texture, the soft texture of the kuzumochi and the refreshing aroma of yuzu gently ended the course. Thank you for the feast!

I visited Higashi-yama following Shijo. Compared to Shijo, I felt that there was a bit more volume. The flavors are delicate, without any unnecessary seasonings, bringing out the umami of the ingredients, truly living up to the reputation of Ogata. Master Fukui's personality was great, and I had a delicious and enjoyable experience from start to finish! I have already made a reservation for the Matsubagani crab in November, and I can't wait. Thank you for the wonderful meal.

I visited this restaurant for the first time and the garden was beautiful and wonderful. The interior was also wonderful and I was mesmerized. The dishes were as always, amazing and full of surprises and emotions. Especially the eel tempura was surprisingly delicious. Also, the pike conger soup, softshell turtle soup, and red sea urchin were all excellent. Today, Mr. Ogata was cooking, so I couldn't tell how it was different from usual, but I would like to visit again. I like this place more than any other restaurant in Tokyo, so I always come here and I am always very satisfied.

Visited after a year and a half. The summer garden was beautiful. The menu had changed from the main store. Items included: Nagaimo Somen with Red Sea Urchin (Yura), Lotus Leaf, Ground Cherry Edamame Tempura, Horse Mackerel with Sesame Dressing, Steamed Abalone (Majin), Alfonsino (Kijihata from Akashi), Grilled Ayu from Takatsugawa in Shimane Prefecture with Uruka Paste, Grilled Eggplant with Takatsugawa Softshell Turtle Broth, Eel Kabayaki (Shizuoka), Grilled Corn Rice, Conger Eel and Ume Rice Bowl, Cold Green Tea, and more.

I ordered the OMAKASE course for ¥37,400 (tax excluded). ⭐️ Cold tororo turtle jelly ⭐️ Freshly grilled conger sushi ⭐️ Sashimi: Isikagekai, Shirouika, Guji ⭐️ Conger hot pot with yellow chives ⭐️ Ayu from Takatsugawa, Shimane Prefecture, cucumber sesame vinegar salad ⭐️ Winter melon and abalone ⭐️ Kamo Nasu ⭐️ Takamine chili pepper ⭐️ Rice ⭐️ Udon ⭐️ Kuzu manju ★ Beer, 5 types of sake ⭐️ Additional meat, real sansho pepper German-made glass with a wonderful garden, outstanding cuisine, extremely satisfied. Will definitely come back, thank you for the wonderful meal.

I stayed at Shinmatsuan for the first time. I will write about the hotel separately. It was my first time visiting the Ogata branch in a while. I was looking forward to trying the dishes made by the apprentices as I was planning to visit the main branch the day after tomorrow, but it turned out that the main branch was closed and Master Ogata was there in person. Everyone was delighted. The red sea urchin was particularly amazing this time.

"Higashiyama Ogata" is the second branch of the renowned restaurant "Ogata," representing Kyoto. The interior is luxurious and the atmosphere is fantastic, with the staff providing excellent hospitality. The atmosphere before entering the award-winning restaurant is sophisticated and quite luxurious. The spacious courtyard offers a beautiful view from the counter. You can enjoy both lunch and dinner. The visit was on July 14, 2023, and we had the "Omakase Course" which included various dishes like tororo (grated yam) with softshell turtle jelly, conger eel sushi, red sea bream, squid, conger eel shabu-shabu, sweetfish with cucumber, winter melon with steamed abalone, Kamo Nasu eggplant, rice with beef cutlet, and kudzu steamed bun. The portion sizes were just right, not overly flashy or messy, and the meticulous cooking was delicious. A staff member at Higashiyama Ogata, the son of the Mikato family, trained here. The sweetfish was sent by the Mikato family and was very delicious. I also enjoyed the Kamo Nasu eggplant, seasoned only with salt, but its sweetness was delightful. Finally, we had a rice refill and had a pleasant chat with the landlady, who provided a sense of stability akin to returning home. It was a comfortable stay. Thank you for the meal! 😊"

Today's Kyoto dinner was my fourth visit in 9 months - I went to see Mr. Higashiyama Ogata, who always welcomes me with a smile, to try the seasonal chef's special course. This month's main ingredient was a huge Kamonasu eggplant grilled whole over charcoal! The addictive vegetable with its unique softness and umami flavor spreads in your mouth. Only at Ogata-san's place can you enjoy the melon-sized Kamonasu eggplant in such a hearty manner! I definitely recommend trying the whole grilled Kamonasu eggplant at Ogata-san's place. The course included special ingredients like Matsutake mushrooms, Matsutake mushroom rice, Senpouji oysters, giant red clams, Sansho pepper, chestnuts, sweetfish, and more. Ogata-san offers an exciting experience with exceptional surprise ingredients each season. Highly recommended! Today's menu: ¥62,330 Seasonal chef's special course: ¥37,400. Eggplant, Kyoto vegetables, Kagoshima Wagyu fillet, rice, pickles, whole wheat udon, water manju, and other drinks.

Nice to meet you♪ I couldn't go for a while due to timing, but I was able to go with a friend's invitation (〃'∇'〃) It was raining on that day, but the garden in front of us had a very nice atmosphere that matched the food well. (*￣▽￣)b The hostess was also very cheerful and energetic, so we had a fun time eating. She reminded me of my mother from the past, so it felt nostalgic (^^)

I was overwhelmed by the breathtaking views and delicious cuisine at the restaurant that won the bronze award at The Tabelog Award 2023. It's a fantastic restaurant that I would love to visit in every season. The portion sizes were just right, not too much, and enjoying delicious food while looking at the garden was a luxurious experience. Personally, I was very satisfied beyond my expectations, but opinions may differ due to the price range. I think it's perfect for spending time with loved ones, and reservations are easier to make than at the main branch. It's a lovely place to know about. I don't think there's a woman who wouldn't be delighted to be escorted here. It's also great for men to visit together, the atmosphere is amazing. I had a very happy and enjoyable time meeting the landlady, Ms. Ogata, after a long time. She is bright and lovely, and I'm glad I could see her again since I couldn't at the main branch. The dishes were all beautifully and delicately flavored. I've already made a reservation for summer and I'm looking forward to it. The "Omakase Course" included a dish with Hydrangea and water shield expressing the "Ice Room," a dish with okra and loofah dashi, sashimi of squid, conger eel, and sea bream, an eel dish with myoga and cucumber, Kamo eggplant dengaku with wood buds, tofu made with soy milk for yuba, lightly dried and grilled sweetfish from Takatsugawa, and more. The lotus root mochi was delicious. Thank you for the meal. Thank you very much for reading until the end. Your support, likes, and saving the restaurant are very encouraging. Please continue to support me. Please also check out my Instagram account. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

A regular visitor to a restaurant in Okazaki, Kyoto. The natural style of Koji Fukui, who used to be the second in command, and the combination with the atmosphere-enhancing landlady Meo Ogata, is just right. The dishes in May included iris, hairy crab, peas, fava beans, snap peas, vinegar jelly, taro stem soup, rockfish sashimi, deep-fried young sweetfish from Shiga, eel roll, sweetfish sushi, with a scent of kashiwa leaves and yuzu, duck and eggplant simmered dish with dried bonito from Makurazaki, seasonal turban shell liver and tendon, sea urchin rice from Amakusa, cherry shrimp tempura bowl from Suruga Bay, ginger udon, water shield with black syrup, and iris tea. The dishes were characterized by a solid "subtraction" approach. Enjoyed the early summer flavors in May. The turban shell, taro stem, young sweetfish, and duck and eggplant simmered dish were particularly delicious. The best part of the dried bonito is the back part with the most depth of flavor. Having a place where one can always confirm and reset their own taste buds makes the gastronomic experience even more enjoyable. Thank you for the feast. I will visit again.

It was delicious, delicious, delicious! The shirako bamboo shoot was amazing♡ The perfectly cooked thick asparagus was the best♡♡ The shrimp senbei was incredibly delicious♡♡♡ I recently made my debut in Kyoto, and the new flavors of a different region were plentiful and enjoyable♡ It was a very enjoyable and delicious restaurant. They also had white tea for non-alcohol drinkers♡ The souvenir senbei was also wonderful♡ The wet senbei had a delicate flavor with a delicious touch of sansho pepper.

The cheerful proprietress. This is the shop run by this proprietress. It was my first visit. There was no dish that stood out throughout. Everything was mediocre and lacked depth. I wasn't hungry when I went, but it didn't change my taste buds. Nothing resonated with my palate, and the dishes were just okay. The only things that seemed decent were the dish with ark shell and the broth of the udon at the end. The noodles were overcooked. The broth was good. Since it's a place where you should feel satisfied and find the food delicious, honestly, this time I was disappointed. It had the atmosphere of a proprietress-run snack bar and izakaya. Being a second shop of such a well-known brand, I expected the food to be more satisfying.

Shirako chawanmushi from Yamaguchi Prefecture, seared tuna with spicy daikon radish, red clam, razor clam, surf clam, vinegar miso and soy sauce for spring sawani with plenty of ingredients, spring vegetables like udo, fuki, and seri, lotus root mochi, clam and butterbur tempura, pepper on clams, non-greasy tempura, carrot tempura, honmoroko from Shiga, sukiyaki with four deer from Kagoshima, female mackerel sushi, kitsune udon, and camellia mochi.

I had been looking forward to visiting "Higashiyama Ogata" for a long time, and Mr. Ogata was so excited. We had a reservation at 4:00 pm and had the whole place to ourselves. The view of the garden was beautiful, and from inside the restaurant, we could really feel the essence of Kyoto. Every dish was delicious, and we were very impressed by the performances unique to the counter seats. It's definitely a restaurant I want to visit again. ✨

Located about a 10-minute walk from Keihan Electric Railway Sanjo Station, near Kyoto City Zoo, "Higashiyama Ogata" is the second store of "Ogata". The landlady, Me Ogata, is in charge, and the head chef is Yasushi Fukui, who was the second in command at "Ogata". When it comes to Ogata's cuisine, it's simple. But what does simple mean? I interpret it as the masterful technique that showcases the best ingredients of the day at that time, which is the true essence of Ogata. So, how does one feel at "Higashiyama Ogata" without the presence of Chef Ogata? In line with Ogata's lineage, the quality of dishes like dashi, simmered dishes, and fried foods is convincing. The main fish may not be exclusively the finest seasonal ingredients like at "Ogata", but combining the finest seasonal ingredients with carefully selected ingredients and Ogata's unique preparation results in a satisfying outcome. Using OMAKASE, you can make reservations at "Higashiyama Ogata" 1-2 months in advance, and in some cases, even on the same month, compared to the 4-month advance reservation required at "Ogata". I feel that it is an easy-to-use restaurant where you can experience the essence of Japanese culture. The beautiful garden visible through the glass, the cedar counter, and the clear sense of luxury. While "Ogata" is undoubtedly wonderful, for beginners, the friendly atmosphere of "Higashiyama Ogata" may feel more relaxing. It seems that the best approach is to use each restaurant according to its individual characteristics. I had the seasonal omakase course (¥38,500 including tax). The total bill was ¥49,640. I have attached explanations to the photos. Thank you for the meal. Dish 1: Steamed rice with cuttlefish ink Dish 2: Lily root manju, bonito flakes dashi soup Dish 3: Young yellowfin tuna with grated daikon and rape blossoms Dish 4: Tiger pork belly and skin, tiger pork white liver with ponzu sauce Dish 5: Tiger pork fin dashi Dish 6: Charcoal-grilled spiny lobster with sansho pepper Dish 7: Tiger pork tempura Dish 8: Field mustard with mustard dressing and sesame topping Dish 9: Daikon radish with konbu seaweed Dish 10: Beef sukiyaki Dish 11: White rice Dish 12: Pickles Dish 13: Mackerel sushi roll Dish 14: Kitsune udon Dish 15: Camellia mochi Drink 1: Fuji mineral water Drink 2: Sencha Drink 3: Matcha Alcohol 1: Sapporo Black Label (Sapporo Beer) Alcohol 2: Nichinichi Akitsuyama Yamadanishiki (Kyoto) Alcohol 3: Kokuryu Junmai Daiginjo Hoshizodiac Bottle U Year (Fukui) Alcohol 4: Daiginjo Higan (Niigata)

I visited the Higashiyama branch for the first time. I went on the day when Mr. Ogata and the staff from the main branch were there. The landlady was also there, and it was our first meeting. The interior of the restaurant is wider than the main branch, with a long counter. The inside is beautiful, and it's nice to be able to see the garden. First, I had a beer. Beer while looking at the garden is delicious. The first dish was shrimp and taro, which was splendid. The grilled taro was moist and sweet. The second dish was deep-fried baby crab. It was also warm and incredibly flavorful. The sashimi, which I always look forward to, was excellent as usual. This time, it was Japanese amberjack and bigfin reef squid. The Japanese amberjack was served with grated daikon radish for spiciness, and the squid was topped with seaweed. I feel happy with the high-quality ingredients today as well. The uni (sea urchin) was smooth and delicious, and the eagerly awaited snow crab was over 1.3 kilograms. It was grilled over charcoal and enjoyed with the shell also grilled. It was undeniably delicious. The crab sake was irresistible. Despite the cost in these times, it was wonderful. The dishes I had were shrimp and taro, deep-fried baby crab from Minato, Osaka, steamed rice with yuzu, deep-fried turnip, wasabi, Japanese amberjack with spicy daikon radish, bigfin reef squid with seaweed, uni from Miyako, Iwate, snow crab weighing over 1.3 kilograms, grilled crab legs, grilled crab shell with sudachi, crab claws with sake, crab shell with ginger soy sauce, crab miso, combined miso, simmered crab, upper body oyster cutlet rice bowl, mackerel sushi, crab ramen, peeled persimmon, and white rock oysters.

Today's Kyoto dinner was my third visit in four months~ I was looking forward to Chef Fukui's matsutake mushroom dishes, which are starting to show his unique style (*^ω^*) Every year, I used to enjoy matsutake mushrooms at the Ogata main store, but this year I decided to try them in Higashiyama with Fukui-kun... While the main store always served a large matsutake mushroom fritter, here they served matsutake and Spanish mackerel hot pot~ It may not have the same impact, but the taste is just as good. And to finish, Ogata-san's specialty~ freshly cooked matsutake mushrooms thinly sliced and mixed into rice~ the slimy texture mixed with the rice was a masterpiece d(￣ ￣) Also, the chestnuts from Obuse, Nagano Prefecture, which we enjoyed with the astringent skin, were sweet and had a delightful taste almost like a dessert ♬ Fukui-san has been improving rapidly, and I think it's a good idea for him to alternate between the main store and Higashiyama for regular visits in the future (*^ω^*) Today's menu cost 64,250 yen, including dishes such as steamed hagi with sea bream, lotus root, mukago, and ginkgo nuts, red sea urchin from Amakusa with red snapper from Akashi, and matsutake mushroom and Spanish mackerel hot pot from Nagano, among others.

I visited this restaurant for dinner while staying at Shinshuan, where the restaurant is located. It opened in September 2021 and is a branch of the famous Japanese restaurant Ogata. On this day, they had matsutake mushrooms from Ueda, Nagano, and I had matsutake rice. The moist rice was very alluring. What left an impression was the red sea urchin from Amakusa. I love red sea urchin, and even though it was early October and I thought it might not be in season yet, it unexpectedly appeared. It was a moment of joy! The most delicious thing I tasted was the large chestnut from Obuse, Nagano. In Kyoto, they often use Tamba chestnuts, but they don't seem to be as large as the ones from Obuse. The slightly fried chestnut was warm and had a deep sweetness, and I really liked it. The prices can be quite high depending on the ingredients, but even if you're not a guest, it's relatively easy to order omakase, making it still a hidden gem. On this day, I had one cup of sake and matsutake mushrooms, and it was 57,000 yen per person.

Located about a 10-minute walk from Keihan Electric Railway Sanjo Station, near Kyoto City Zoo, "Higashiyama Ogata" is the second store of "Ogata" san. The head chef here is Mr. Koji Fukui, who was the second in command at "Ogata" san. When it comes to "Ogata" san's cuisine, it's simple. But what does simple mean? I interpret it as the masterful skill of showcasing the best ingredients of the day at that moment, which is the essence of "Ogata" san. So, how does "Higashiyama Ogata" san, without Master Ogata, feel like? With a lineage similar to "Ogata" san, the quality of dashi, simmered dishes, and fried foods is convincing. While the main fish dish may not consist only of the finest seasonal ingredients like at "Ogata" san, combining the finest seasonal ingredients with carefully selected ingredients and Ogata's unique preparation method results in a high level of satisfaction. By using OMAKASE, you can make reservations 1-2 months in advance, or even on the same month, at "Ogata Okazaki Store," which is easier to use and allows you to experience the essence of Japanese cuisine. This time, I visited "Higashiyama Ogata" with my daughters to let them experience top-notch kaiseki cuisine. The beautiful garden visible through the glass, the cedar counter, the stunning decor, and the easily understandable luxury. My daughters were overwhelmed. Mr. Fukui and the staff spoke to us, gradually easing our tension, and we had a pleasant time. I think "Ogata" san is undoubtedly wonderful, but for beginners, the friendly atmosphere of "Higashiyama Ogata" may feel more relaxing. It seems that using each store according to its individual characteristics for different purposes is the right approach. We had the seasonal omakase course (including tax: 36,300 yen). The total bill was 180,200 yen (4 people, 45,100 yen per person). I have attached explanations to the photos. Thank you for the meal.

Reservation: Yes Number of visitors: 2 Duration of stay: 2.5 hours Price: 43,000 yen per person The Japanese cuisine we enjoyed while looking at the lovely garden was excellent. I had about one serving of sake, and although the price is a bit high, I was completely satisfied. It seems that if you stay at the hotel above here, you can have breakfast here. Thank you for the meal.