Tokyo Food, June 9, 2026 (Tuesday) 20:30 Tabelog 4.50 2026 SILVER 2025 Top 100 Restaurants 2023 Michelin Star (withdrew from 2024 onwards) 2026 Go-E-Miyo 3 Tock Here’s what I had for dinner the day before yesterday! It was my first visit in three months. This is one of my favorite restaurants. Chef Satoshi Ogino (@satoshiogino) spent 8 years at "Kiccho Arashiyama" in Kyoto, which has three Michelin stars, and then returned to Tokyo, where he worked for 7 years at "Ginza Koju," also a three-star restaurant, before becoming the head chef at "Ginza Okuda." He opened this restaurant in March 2020. In less than a year, he earned a Michelin star, and now it’s incredibly difficult to get a reservation! (As far as I know, this is a truly hard-to-book restaurant.) By the way, they have withdrawn from Michelin ratings after 2024. The menu consists only of an omakase course. This month’s theme is "Nagoshi no Harae" (a purification ritual). < Menu > 1. Aperitif The sake is "Saku" from Mie Prefecture. The theme for June is "Nagoshi no Harae." This ritual is held around June 30 at shrines nationwide, where participants pass through a large ring three times in a figure-eight pattern to purify themselves for the past six months and pray for good health for the next six months. I received a small ring and the chef poured the sake for me. 2. Corn Soup Using "Gold Rush" corn from Hifumi Farm in Nagasaki, which has a sugar content of 18 degrees. Underneath is edamame kudzu tofu, topped with sea urchin from Rishiri. 3. Quickly boiled sweet shrimp and summer vegetable salad No oil was used; the sauce is made with dashi, wasabi, sudachi, and soy sauce. The summer vegetables include grilled young corn, snap peas, and green beans, served with a jelly made to look like ice from tomato. 4. Sweetfish Soup Made with freshly shaved bonito dashi. Inside are winter melon, okra, and water shield. 5. Isaki (Japanese grunt) Sourced from Junichi Fujimoto (@junichi__fujimoto). The two pieces in front are from the back, while the ones in the back are from the belly, briefly heated with a hot iron. Served with salt and sudachi or soy sauce and wasabi. 6. Grilled Bonito Topped with a mixture of crushed green onions and ginger, served with a generous amount of onion vinegar. 7. Hamo (pike eel) sashimi from Amakusa Served with wasabi and plum paste. 8. Abalone Somen A summer specialty. Topped with steamed abalone and liver sauce, and grated raw abalone in a tororo style over Nara's hand-stretched somen noodles. 9. Hassun The theme is "Beginning of Summer." Served on a raft-shaped platter. The image is of a raft floating on water with fresh green maple leaves falling. - Fruit tomatoes cooked in dashi and served as a salad, surrounded by water shield. - Kobe beef sirloin sukiyaki style, with grilled zucchini and egg yolk sauce. - Fresh yuba with bonito dashi and a sweet soy sauce glaze, topped with crushed green onions and ginger. - Octopus cooked sweet and spicy with a hint of mustard, garnished with adzuki beans. - Shobudai squid, sprinkled with freshly roasted sesame seeds. - Mehikari fish fried in rice cracker flour, served over sweet and sour nanban vegetables. - Tempura of Silk Sweet potatoes, which were first baked and then fried. 10. Grilled Sweetfish from Tenryu River Grilled with the tail raised, resulting in a dried tail and a fried head from the fish's own oil, served with a green vinegar made with cucumber instead of the usual wasabi vinegar. 11. Tempura of Ribbonfish Served with a dashi sauce and garnished with seaweed. Accompanied by a whole roasted onion. 12. Hanazukin Sourced from Ichiro Farm in Aichi Prefecture, which practices natural farming without fertilizers or pesticides. Filled with hairy crab paste and served with fried bonito flakes. 13. Unadon (grilled eel rice bowl) 14. Kinmedai (red sea bream) and corn rice 15. Miso soup 16. Pickles 17. Nakaochi Tuna Rice Bowl Topped with egg yolk 18. Kinpira Gobo and Shirasu (whitebait) Rice Bowl 19. Tai Chazuke (sea bream rice with tea) 20. Minazuki Tofu A traditional Japanese sweet used in rituals for good health, made with sesame tofu topped with adzuki beans and drizzled with wasanbon syrup. 21. Coconut sorbet topped with Amane mask melon and passion fruit Once again, I was completely satisfied! Everything from start to finish was delicious.
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