in kyoto, japan (jan’24)

my first visit to the higashiyama branch (second shop) of ogata - one of my favourite shops thus far in kyoto. this visit was end of january, so the tail end of kani season with influences of fugu and shirako season and a peek into spring.

my visit with ogata san himself present and cooking set the standards very high (he’s in this shop on some occasional sundays), but still seemed a bit shy from the honten. the course was definitely smaller than i remembered, ingredients though good seemed a bit lacking especially considering the sky rocketing price-tag. nonetheless, the atmosphere here is much more ambient and spacious, facing the gorgeous back garden.

really wow-ed by the fresh ise-ebi and its miso, the back of the tuna cut was also so so good. really enjoyed the various fugu dishes also, from the fugu sashimi in a shirako ponzu sauce with a dash of shijimi, to the fugu karaage freshly brought out by the kitchen. as we were getting into the groove of the meal, the shime courses were already served. today’s courses were a deep fried oyster one with sansho, gyudon which was a bit salty for my liking and a karami daikon with homemade udon. ended with a lovely yurine and red bean filling wagashi and matcha. will be back to the honten for another season, but my favourite is still spring here.

おまかせコース (¥60,000)
うずみ豆腐uzumi tofu
マグロの背側 ise ebi, shima maguro
カラスミの餅karasumi mochi
鱈白子の揚げtara shirako age
河豚と白子ポン酢fugu with shirako
河豚唐揚げfugu karage
丸大根と蕪maru daikon, kabura

牡蠣ご飯kaki gohan
牛丼gyudon
辛味大根うどんkarami daikon udon

ゆりねあんこ和菓子yurine anko wagashi
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would revisit: honten only
reservations: yes
price range pp: ¥60,000-¥100,000
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📍東山緒方
location: 1/f 91-5 okazaki enshouji-cho, kyoto
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