Regularly visiting Mr. Ogata. This time, it's a review of June 2023. The texture, aroma, and flavor, the potential of the ingredients maximized by Mr. Ogata, creating a dish of incredible deliciousness. The intense richness of the clam, the sweetness and aroma of the onion opening up in the bowl, the wonderful flavor of the conger and rockfish, and the Kamo eggplant conveying its charm through exquisite cooking. All simple yet bold, this time too, it's all about "Ogata." It was a wonderful time and meal. Looking forward to the next visit. ▪️Price▪️ Approximately 45,000 yen *Tax-inclusive course + drinks (1 beer, 1 sake) ▪️Course duration▪️ About 2 hours 10 minutes ▪️What we had▪️ 【Kuwana clam rice】★★★★ 【Softshell turtle and onion】★★★★ 【Conger】★★★★★★ 【White cuttlefish】★★★ 【Rockfish】★★★★★★ 【Sweetfish】★★★ 【Eel and abalone tempura】★★★★★ 【Kamo eggplant】★★★★ 【Meal 1: Scallop fry rice】★★★★ 【Meal 2: Conger eel and egg rice bowl】★★ 【Meal 3: Soba noodles】★★ 【Dessert: Water shield with black honey】★★★★ Details below 【Kuwana clam rice】★★★★ Strong-flavored large clams. The taste spreads out when you chew, filling your mouth with the flavor of clams. The gentle tone with the essence of rice and the rich taste of the liver complement each other perfectly! Delicious. 【Softshell turtle and onion】★★★★ The exquisite balance of ginger and salt enhances the flavor of the softshell turtle broth, creating a delicious taste that makes you sigh. The natural sweetness of the onion is concentrated, blending with the broth, creating a simple yet profound flavor. 【Conger】★★★★★★ The rich umami spreads with each bite, becoming more and more delicious! When combined with plenty of sansho pepper, its refreshing aroma creates a refreshing aftertaste, reaching the perfect landing point! 【White cuttlefish】★★★ When combined with pickled radish and sesame oil, the enticing aroma of sesame oil spreads, and the richness of sesame oil and the acidity of pickled radish enhance the white cuttlefish, making its sweetness feel alluring! 【Rockfish】★★★★★★ Thick yet melts in your mouth, spreading a beautiful aroma and clean umami. Delicately gentle yet with a solid deliciousness, allowing you to fully enjoy the deliciousness of the rockfish. 【Sweetfish】★★★ Grilled with liver removed. The soft, clean taste of the meat is fully appreciated. The fish sauce of sweetfish adds depth, and the refreshing vinegar enhances the aftertaste. 【Eel and abalone tempura】★★★★★ The abalone inside the batter is glossy, with a resilient texture, and the aroma spreads richly! The roundly fried eel has a crispy surface and a tender interior, with the juicy deliciousness of the meat combining with the richness of the sauce, completing the deliciousness! The happiness of savoring it hot. 【Kamo eggplant】★★★★ Enjoying the right amount of melt-in-your-mouth texture, fiber, sweetness, and aroma of the eggplant, when topped with vinegar citrus, the flavor changes drastically! The acidity tightens the flavor, and the change is irresistible! 【Meal 1: Scallop fry rice】★★★★ The scallop inside the batter is half-raw, asserting a overflowing aroma and intense richness! Captivating with the first bite! And the perfect harmony of the sweet umami of the sauce soaked in the batter and the umami of the rice, making it incredibly delicious as "fry rice." 【Meal 2: Conger eel and egg rice bowl】★★ Enjoying the clean taste of the conger eel, the sweetness of the egg, and the umami of the broth. 【Meal 3: Soba noodles】★★ Clean taste and smooth soba noodles. The strong aroma of sesame sauce and the refreshing ginger balance and enhance the soba. 【Dessert: Water shield with black honey】★★★★ The refreshing texture and pleasant crunchiness, paired with the intense sweetness of black honey! The perfect couple award for a closing dish.

The main purpose of this trip to Kyoto was to make a reservation at Ogata, so we ended up going on a trip to Kyoto at an early time of 4 o'clock. We started with abalone and yam rice bowl, which had a gentle flavor. Next was a soup of soft-shelled turtle and beaten egg, with the crunchy texture of leeks adding a nice accent. Then came the uni from Amakusa, lightly salted but incredibly sweet. We enjoyed a variety of delicious fish dishes such as sashimi, conger eel, and eel, followed by refreshing peach tempura. Lastly, we had corn rice, tonkatsu, and curry soba to finish the meal. The dishes were straightforward and confident in their simplicity, showcasing a combination of dishes that highlight the best cooking methods for each ingredient and creative twists.

I finally went to Otofuke, a restaurant I had been wanting to visit for a long time but couldn't make it. Otofuke is a highly acclaimed restaurant with a Gold rating on Tabelog, making it difficult to secure a reservation. I was excited even before going to the restaurant. We started with Junmai sushi, a dish with unique flavors and textures that I had never experienced before. Next was Nyuumen, featuring thin noodles and delicate broth, topped with sweet red sea urchin. It was truly wonderful. The ice contained sashimi, which we enjoyed with soy sauce and sesame oil. The finely boned eel was cooked in broth and served with just wasabi. The tempura dish of abalone and eel was crispy and hot, with the abalone steamed and the eel grilled before being fried. The duck and eggplant dish was juicy and hot, seasoned with only salt or vinegar and yuzu. The meal ended with edamame rice, beef tenderloin cutlet over rice, soba, and water yokan for dessert. The dishes highlighted the quality of the ingredients and were all delicious. My only wish was that the chef could have interacted more with us at the counter. Thank you for the meal.

Regular visit to "Ogata" in Kyoto ✨ Rated 4.58 on Tabelog Tabelog Award 2023 GOLD Tabelog Japanese Cuisine WEST Top 100 Stores The streets of Shijo are crowded with people during the Gion Festival. If you stray a step away from there, you will see the dignified signboard of Ogata ✨ Now, let's enjoy it once again. First, starting with the sushi of Hiroshima's water shield ✨ Due to the Gion Festival, the characters "Somin Shoukai Shinzou Konen Yoson Yaso" are written. It will be served with a lovely lotus spoon. The plump water shield blends beautifully with the gentle vinegared rice, creating a wonderful appetizer. Marunyu noodles ♥️❤️ So thin! Using the "Shiraga" from Minowa Yamamoto in Nara, the thinnest somen noodles in Japan. Approximately 300 strands per 10g, with a diameter of 0.3mm, these ultra-fine noodles! Sipping the somen and the exquisite softshell turtle soup fills your mouth with happiness. Red sea urchin from Amakusa, Kumamoto ♥️❤️ Even though it's a single serving, the amount is quite generous. Sprinkled with a little salt, it has an extraordinary sweetness without any off-flavors. "Kokuryu Shizuku" goes perfectly with it. The head chef, with a mischievous smile like a prankster, says, "Here comes the shaved ice. I'll pour the vinegar orange syrup over it." The person sitting next to me is excited and wants strawberry milk poured over it, but that request is ignored. As you dig through the ice, you find Japanese scallop and white cuttlefish flavored with sesame oil or soy sauce. It's ice-cold, with a refreshing vinegar orange aroma that complements the Japanese scallop and white cuttlefish flavored with sesame oil or soy sauce. As the bonito bones are cut in the background, the cold sake goes down smoothly. Boiled conger eel ✨ With wasabi on top, the fluffy and bouncy texture is amazing. The quality of the flesh must be excellent because it feels completely different from conger eel at other restaurants. The blissful dishes continue... #Kyoto #KyotoGourmet #Ogata #Michelin #Michelin2Stars #Tabelog #JapaneseCuisine #Foodstagram #FoodLovers #JapaneseFoodLovers #DifficultToReserve #ExtremelyDifficultToReserve #HiroshimaGourmet #DiningWithNakashimaTonight

This time, I visited for a friend's birthday party. It's been three days since I last had Chef Ogata's cooking. Actually, when I visited Ogata Higashiyama three days ago, Chef Ogata happened to be there. It was a bit embarrassing. The menu was slightly changed, showing his thoughtfulness. It's truly impressive how he can consistently deliver such perfect dishes. It's no wonder that chefs from all over the country come here to study. Simple is best, and this restaurant is a prime example of that.

In the midst of the Gion Festival, we enjoyed a daytime feast at this restaurant near Shijo Station. Just a short distance from the bustling festival on Shijo Street, the cobblestone path leading to the restaurant felt like entering a different world. Passing through the curtain and reaching the counter, we found ourselves in a tranquil space, which was quite pleasant. From start to finish, the dishes were simple yet surprising, and most importantly, delicious. Starting with the "junsai sushi," a perfect dish for early summer with a hint of acidity and sweetness. The red sea urchin and duck eggplant showcased the natural flavors of the ingredients. The extravagant tempura of eel and abalone was followed by a simple yet exquisite potato tempura. And to top it all off, we were served an unexpected "aji fry," interpreted in the unique style of the chef. It was truly a memorable dining experience. The menu for that day included various dishes such as junsai sushi, white hair somen with softshell turtle broth, red sea urchin from Obama, shaved ice with stone shadow shell and white cuttlefish, boiled conger eel from Numashima, grilled nodoguro with cucumber vinegar, eel and steamed abalone tempura, potato tempura (Hokkaido variety), grilled Kamo eggplant, edamame rice, aji fry rice, soba noodles with sesame sauce, additional egg bowl, gyokuro tea, water yokan, and several souvenirs.

I visit regularly, but July's visit was my first and it may have been the best. Everything was excellent, with the ingredients shining through in unforgettable flavors and presentations. The sushi with pickled turnips, softshell turtle soup, red sea urchin from Obama, white squid, conger eel from Numashima (Awaji Island), conger eel liver, abalone and eel tempura, Hokkaido potatoes tempura, Kamo eggplant rice, horse mackerel fry rice, and water agar jelly were all superb.

It might be just my own assumption, but as someone from a poor upbringing in the countryside, I feel nervous just thinking about famous Japanese restaurants in Kyoto or Osaka. The tense atmosphere, eating artistic dishes alongside wealthy gourmets and madams, makes me doubt my ability to appreciate the taste. However, when I actually went, I had a great time. There were normal young people and tourists there too. Everyone seemed wealthy, but they were all friendly. The food was delicious, and the dishes were beautifully designed. It's difficult to evaluate the cost performance of a restaurant, considering factors like ingredient quality and the price of the dishes, which I don't have much knowledge about.

Delicate Japanese cuisine with a luxurious touch. Clam rice, Onion soup, Raw kue, Raw squid, Conger eel shabu-shabu, Grilled sweetfish (without bones and innards), Clam tempura, Asparagus, Grilled Kyoto eggplant, Scallop rice, Egg and conger eel rice, Buckwheat noodles, Brown sugar seaweed. The bill came to 52,000 yen per person. Thank you for the meal!

It was really delicious, but when I think it's around 50,000 yen per person, I feel like the lineup of ingredients is a bit lacking, haha. It would be different if there were wagyu beef or blackthroat seaperch. Clam rice bowl with onions, sashimi, clams and ayu fish tempura, white asparagus, eggplant scallop fry, rice with scrambled eggs, soba with mozuku seaweed and pickled turnips, black honey.

It's delicious, definitely delicious. However, I can't remember which one was the best. There wasn't anything with a strong punch. When it comes to around 50,000 yen, in terms of cost performance, it's hard to give a high rating. The portion size is moderate. I would be satisfied if it was around 20,000 yen.

Saiha Ogata in Kyoto's Shijo district is a Japanese restaurant where you can enjoy seasonal ingredients. The chef, who has been awarded two Michelin stars, offers dishes that are both daring and stable. Each dish feels like a main course, but the overall balance is just right, leaving you satisfied but not overly full. On this particular day, I enjoyed a dish featuring the liver of Tanba clams, along with tendon and fresh white asparagus. The texture and delicate sweetness of the fresh white asparagus provided a nice contrast to the flavorful clam liver. The grilled Tanba clams were prepared right in front of us, enhancing their sweetness and aroma. The sashimi course featured kue fish and white squid marinated in wood sesame soy sauce, with pickled radish. A simple onion soup made with dashi and sliced new onions showcased the perfect balance of texture, aroma, and sweetness. The grilled Biwa Lake ayu fish was tender with a hint of bitterness, complemented by vinegar and white pepper. The meal concluded with tempura, eel and burdock roll, abalone and grilled eggplant, and sakura shrimp tempura. The rice dish was served with sansho pepper and black honey, along with soba noodles, hijiki seaweed, and black honey.

Decoration in May, Iris, Cedar wood, Endo bean paste made from kidney beans, Kinmedai (alfonsino), Uni (sea urchin) from Katsuura, Giji (grouper) from Yamaguchi, Fuki (butterbur) dumplings with green onions, Baima clam from Maizuru, Chicken liver with string and clam, Seared hagomaki tempura, Tempura of young leaves and white asparagus, Charcoal-grilled Saga beef, Steamed rice with cherry blossom shrimp and clam, Soba with junsai (water shield) from Hiroshima, Black honey iris hot spring.

In May, I visited Ogata-san's restaurant as usual. Started with beer ♫. - Snap pea porridge was sweet, with just the right amount of salt, a gentle taste. - Akashi Okoze was delicious, with clean processing of not only the flesh but also the skin and organs. - Maizuru Torikai, the first of the year, goes well with onions. - Simple but tasty Fukinowanko. - Young ayu grilled, crispy on the outside but soft bones. How did they cook it so well? - Tempura seaweed with sea urchin on top, crispy and fragrant. The sea urchin is sweet and delicious without any strong taste. - Asparagus tempura, large, sweet, and juicy. - Saga beef with Hanazansho fat, a golden combination. - Grilled tachiuo with sauce, thick and sweet tachiuo with exquisite cooking in sweet sauce. - Sakura shrimp tempura rice, thinly fried like senbei, with a great aroma and flavor. - Soba with a nice aroma. - Junsa with black honey and shobuyu. The dishes were simple yet delicious, typical of Ogata-san's cooking. Especially the young ayu was delicious. I'm satisfied and full. Thank you for the meal.

Located a 5-minute walk from Kyoto Shijo Station, this Japanese restaurant is one of Kyoto's finest, with a Foodlog Award GOLD and two Michelin stars. The elegant interior features a beautiful white wooden counter with 8 seats overlooking a garden. Chef Ogata, who previously served as head chef at a famous Kyoto restaurant, opened this establishment under his own name. The delicate dishes showcase the quality of the ingredients. Each dish is delicious, with incredible broth. I enjoyed the special course in April, featuring giant bamboo shoots and the last of the sansho pepper. While reservations can be difficult, cancellations are often available on the OMAKASE reservation site, providing opportunities for new customers to visit. The omakase course included Fukisushi, Guji sashimi, Kenken bonito, bamboo shoot dashi, bamboo shoot soup, nori tempura with sea urchin, asparagus tempura, grilled bamboo shoots with wood sorrel, sirloin and sansho pepper shabu-shabu, clam rice, sakura shrimp tempura rice, soba, and grilled bracken rice cake. Follow my food account with over 100,000 followers on Instagram @nozawayuta and TikTok @yuuta0104gurume. I would appreciate it if you could follow them as well.

I enjoyed the flavors of spring at Oto-kata. 1. Butterbur sushi rice 2. Akashi's young loach 3. Whale cheek meat 4. Shirako bamboo shoot dashi 5. Shirako bamboo shoot and wakame bamboo shoot simmered dish 6. Tempura seaweed topped with sea urchin 7. Green asparagus tempura 8. Grilled bamboo shoot with sansho pepper and sansho leaves 9. Saga beef shabu-shabu with hanajiso 10. Pickled vegetables (dried daikon radish, bamboo shoot with sansho pepper, pickled daikon) 11. Clam tempura bowl 12. Sakura shrimp tempura bowl 13. Soba with chopped green onions 14. Grilled bracken mochi