At Tsukasa Ogata in Shijo, Kyoto, you can truly savor the wonderful flavors of seasonal ingredients in Japanese cuisine.The dishes at Ogata strike a balance between innovation and stability. Each dish feels like a main course, yet by the end of the meal, everything is perfectly balanced, leaving you satisfied.On this day, we enjoyed:"Okra Dish"A dish to celebrate the beginning of the fresh green season, featuring finely sliced and pounded okra served with vinegared rice. Underneath the okra, there were clams, providing a delightful crunch and slimy texture, complemented by the umami of the vinegared rice and clams."Plum and Sweet Potato Stem Soup"In honor of the upcoming 2026 World Cup, this dish was presented in the colors of the Japanese flag. The sweet and sour plum paired beautifully with the rich bonito broth, and the texture of the sweet potato stem was delightful."Charred Kamo Eggplant"The Kamo eggplant was grilled until the skin was charred black. Served in half with salt and sudachi, the juicy, tender eggplant had a wonderful sweetness from the charcoal aroma."Gujiko and Young Ginger Rice"The final dish featured young ginger mixed in with gujiko (sweet sea bream), perfectly seasoned with just the right amount of saltiness.The "Tempura of Chili Peppers" was also delicious, with a strong aroma and sweetness.It was a great meal!---Okra and vinegared rice with clamsSweet pickled plums and white sweet potato stem soupSashimi: Akashi Hiraseburi, Magochi with kinome and saltOma Black Tuna Luebe with pepper soy sauceHamo (pike eel) with yuzu pepper and sesame oilShimane Salt-Grilled SweetfishTempura of Matoya AbaloneTempura of Chili PeppersGrilled Kamo EggplantYuba (tofu skin) wrapped and deep-friedGujiko and young ginger riceUni rice from NachikatsuuraSobaWater Shield and Black HoneyJapanese Black Tea
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