【Akasaka Ogino】・Tokyo: About a 3-minute walk from Akasaka Station・Average Budget: JPY 40,000 - 49,999・Tabelog: 4.50 (as of posting)2021, 2023, 2025: One of Tokyo's Top 100 Japanese Restaurants2023 Tabelog Award Bronze2024, 2025, 2026: Tabelog Award SilverMichelin One StarI visited "Akasaka Ogino" at a regular customer's table.Upon entering the restaurant, I was warmly welcomed by the staff with bright smiles and cheerful greetings, creating a great first impression ★☆The owner is Mr. Satoshi Ogino.Born in Tokyo in 1987, he trained in Japanese cuisine for eight years at the renowned "Arashiyama Kitcho" in Kyoto after graduating from high school. He then returned to Tokyo to study under Mr. Tohru Okuda at "Koju" for five years. After that, he served as the head chef at the sister restaurant "Okuda" for two and a half years before opening his own restaurant, "Akasaka Ogino," in Akasaka, Tokyo, on March 10, 2020.Just six months after opening, he earned a Michelin star in the Japanese cuisine category in the **Michelin Guide Tokyo 2021**. He maintained this star in the following year's **Michelin Guide Tokyo 2022**, showcasing his exceptional skills and experience in Japanese cuisine.Mr. Ogino emphasizes, "I want my customers to feel the seasons and aromas of Japanese cuisine. Throughout the course, I aim to provide a generous amount of seasonal delicacies while maintaining delicacy. I would be happy if guests leave feeling completely satisfied."On the day of my visit, I enjoyed an omakase course themed around **Obon**. True to his words, I was treated to an abundance of delicious Japanese dishes that captured the essence of the season, leaving both my stomach and heart fully satisfied!At the end of the course, I was even given a takeaway featuring two types of clay pot rice as a gift! The service spirit was evident until the very end, and the combination of exquisite cuisine and exceptional hospitality made for a truly wonderful and enjoyable experience. I’m not sure when I’ll return, but I definitely look forward to visiting again. It was a great meal!◆Omakase Course◇ (Theme: **Obon**)Course + 2 Drinks for JPY 49,500・TenbiYamaguchi Prefecture, Choshu Sake Brewery*Served first in the course*・New Niigata Kurosaki Edamame PuréeTopped with Akau・Grilled Shrimp, Seared Scallop, JunsaiGrilled Okra, White Datsu, Fruit Tomato・Amakusa's Golden Hamo SoupWood Ear Mushrooms・Sashimi of OkoseChili Vinegar・Wara-Grilled BonitoNegi Sauce・Turbo ShellTurbo Shell Liver Soy Sauce, Freshly Ground Sesame・Abalone SomenSteamed Abalone, Abalone Liver Sauce, Handmade Somen **Kamisugi**Combined with Abalone Purée and Dashi・HassunKobe Beef Hiuchi Grilled ShabuOctopus Chiri ~ Hon-Mountain WasabiWhite Chocolate PuréeMozuku Vinegar ~ Iwa MozukuWine-Braised Toyokohime, White Sesame with Shine MuscatSilk Sweet Tempura・Grilled Sweetfish from Tenryu RiverTade Vinegar・Tempura of Managatsuo by FujimotoNew Ginkgo Purée, Roasted Sesame・Stewed Winter Melon on a Hot PlateHairy Crab Sauce, Myoga・Unadon・Clay Pot Rice with Eggplant and New GingerKatsuobushi・Hojicha・Clay Pot White RiceTopped with Homemade Karasumi, Egg Yolk, Burdock, Chirimenjako, Katsuobushi, Chives, and Nori・Tai Ume ChazukeMixed with Flaked Sea Bream and Umeboshi, Nori, Mitsuba, and Hon-Mountain Wasabi・Mizu YokanSoft Mizu Yokan that maintains its shape just barely・Yogurt Ice CreamPeach Compote・Awa Bancha (あわばんちゃ)A rare post-fermented tea made in the mountainous areas of Tokushima Prefecture (such as Kamikatsu and Naka) for over 300 years, fermented with natural lactic acid bacteria・TakeawayClay pot white rice topped with chirimenjako, burdock, and sansho, and half filled with clay pot rice with eggplant and new ginger topped with nori, katsuobushi, and dashi.◆Add-ons◇・ROCOCO Tokyo WHITE・Ouroku Hachi○ Junmai Nama GenshuShimane Prefecture, Orokuzake Brewery
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