As a skilled practitioner of Japanese cuisine, Chef Satoshi Ogino began his career after graduating high school at the three-star restaurant "Kyoto Kitcho Arashiyama". He then moved on to "Ginza Koju" and, at the young age of 30, spent three years at the two-star "Ginza Okuda" before establishing his own restaurant in 2020.Chef Ogino perfectly expresses the beauty and flavors of Japanese cuisine. By utilizing seasonal ingredients and traditional techniques, he brings out the best flavors. From appetizers to sashimi, soups, grilled dishes, and side dishes, the taste profiles are distinct and stimulate all five senses.His personal favorites include grilled knife fish and the signature eel dish. The skin of the knife fish is astonishingly crispy and fragrant, with a pleasant sweetness from the fat, while the inside is tender and flaky. The knife fish's deliciousness is fully expressed. The charcoal-grilled eel is also remarkable, and I believe it is the best natural eel dish in Tokyo.Additionally, the young sweetfish dish was impressive. The balance of crispiness and the plumpness of the flesh showcases the chef's high skill in bringing out the natural flavors of the ingredients. I felt that the simpler the dish, the clearer the restaurant's expertise became.Chef Ogino is a bright and approachable person, and the staff are friendly and attentive, creating a comfortable atmosphere. I would love to visit again if the opportunity arises. It was a great meal.Menu:1. Aperitif (Senkin)2. Sea Urchin from Ehime, Asparagus, Clams, and Pea Puree3. Cold Hokkaido Hairy Crab with Ripe Tomato and Tomato Jelly, Charcoal-Grilled Red Eggplant4. Soup with Sweetfish, Akita Water Shield, and Chopped Green Onion5. Sashimi of Ehime Fujimoto Striped Horse Mackerel6. Aori Squid, Grilled Surf Clam, and Freshly Roasted Sesame7. Grilled Tuna from Fujimoto (Wakayama) with Homemade Seaweed Tsukudani and Egg Yolk Soy Sauce8. Steamed Abalone with Liver, Steamed Rice, Fava Beans, and Clam Broth Sauce9. Deep-Fried Young Sweetfish (Cucumber Vinegar, Sansho Chopped Green Onion)10. Charcoal-Grilled Knife Fish from Kanagawa with Stir-Fried Six Vegetables11. Assorted Dishes: - 1. Saga Beef Hiuchi with New Onion Egg Sauce and Flower Pepper - 2. Red Clam with Japanese Mustard - 3. Fruit Tomato and Water Shield - 4. Ebo Sea Bream Dumpling - 5. Simmered Octopus12. Tempura of Silk Sweet Baked Sweet Potato13. Fish Paste with Wood Ear Mushrooms, Ginkgo Nuts, and Lily Bulb, served with Broth14. Rice: - 1. Grilled Natural Eel - 2. Smoked Spring Cabbage with Sakura Shrimp Clay Pot Rice - 3. Customizable Ending (Dried Shrimp, Tuna, Freshly Shaved Bonito)15. Homemade White Sesame Pudding with Sesame Cookie16. Shizuoka Melon Ice Cream.
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