This is a Japanese restaurant located in Shijo, Kyoto.The atmosphere inside is incredible, with ceiling lights that give an impression of being folded, but the lighting at Ogata is even more carefully curated, creating a warm ambiance that evokes the charm of old Kyoto. The red clay on the walls is said to be from Himeji, which has already been fully mined, adding to the grandeur of the space.As expected from Chef Ogata, who trained at Wakuden, the grilled dishes are outstanding. The large torigai (clam) from Miyazu is lightly grilled, enhancing its texture and unique aroma to perfection. The grilled eel is cooked to perfection, with a beautiful pink flesh that is appetizing even when seen raw.The white miso soup with hamo (pike eel) is absolutely amazing, with transparent fat resembling collagen scattered throughout the fish, creating a visually stunning dish that envelops everything in a pure white canvas. I hope to try this in a shabu-shabu at home someday...The tempura of ayu (sweetfish), abalone, and Manganji pepper is simply unbeatable. Achieving such thinness is no easy feat, and the concept is left for diners to interpret without explanation. It makes you realize that unlocking the subtlety hidden within requires experience beyond the ordinary. I’m glad I’ve been exploring new places frequently for about six months now.Whether it’s the meal or dessert, simplicity is truly the best.
We use cookies on this site to enhance your user experience.
