My wife and I went out to Kyoto on November 22, our good married couple’s anniversary.
Ogata” is a quiet house tucked away just a short walk from the Shijo-Karasuma business district.
It is one of the most difficult restaurants in Kyoto to make reservations.
The cuisine of the owner, Toshiro Ogata, who trained at the long-established ryokan “Hiiragiya” and served as the executive chef of the prestigious “Wakuden”, cannot be described in a few words, but we dare say….
Elegant cuisine!
He brings out the best of the finest ingredients without adding anything extra.
One dish at a time.
Each dish is full of elegance and comes out in front of you all dressed up in style.
Tonight’s course was the “Manin Crab Course,” a fantastic brand of crab from the Port of Manin in the Tango Peninsula.
The sound of the crab shells being ripped open by the skillful knife cutting resounded through the restaurant.
When the crab is grilled over a charcoal fire, the restaurant is filled with a savory aroma.
The lumpy texture of the shell as you pour sake into the crabmeat and drink it down with your hands, the hot…
The setting is vivid to the eye, reminiscent of autumn leaf peeping.
It fully activated my five dulled senses of taste, hearing, smell, touch, and sight, giving me the feeling that I was being served with my whole body, working at full capacity.
I would like to visit again in the spring season.
The food was delicious.
Thank you! Thank you! Thank you!
Gion Ima
Spring is just around the corner!
Sukiyabashi Jiro, the home of Edomae Sushi
I visited a restaurant in Ginza whose concept is a “gourmand’s hideout.
A restaurant with a history of more than 400 years, which is associated with Hideyoshi Toyotomi and is famous for its “Uzosui”, a hot-pot dish that is gentle on the stomach, typical of Kyoto.
