Tabelog 4.47 🥈
Akasaka Ogino is a highly-esteemed modern kaseiki restaurant in Tokyo, opened in 2020 by owner chef Satoshi Ogino. Chef Ogino started his career at the renowned Kyoto restaurant Arashiyama Kitcho, where he trained for eight years. He then returned to Tokyo to work at the prestigious Ginza Kojyu for five years and served as head chef at the sister restaurant Okuda for two and a half years before opening his own restaurant.
Ogino San brings contemporary sensibility to classic Japanese flavors, focusing on seasonal ingredients, classic cooking techniques of kaiseki and aesthetic presentation. The restaurant has only seven counter seats, allowing patrons to experience the lively atmosphere of the open kitchen, where Ogino personally prepares all dishes such as grilled unagi, donabemeshi and seasonal hassun.
The menu changes monthly, inspired by Japan’s seasonal festivals and cultural rituals. Seasonal highlights include dishes like abalone somen noodles served in summer and crab or matsutake Gohan in autumn and winter.
Akasaka Ogino offers exceptional cost performance when compared to many other kaiseki restaurants in Tokyo. Despite being a establishment with meticulously crafted dishes and premium seasonal ingredients, its prices are considered very reasonable within the high-end kaiseki dining scene, particularly for their crab-focused omakase course in winter.
If you’re looking for an exceptional kaiseki experience in Tokyo, Akasaka Ogino is a must-visit. It’s perfect for those who appreciate refined flavors and want to experience Japanese culinary artistry without paying an exorbitant price and being overly uptight during the meal.
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💵 Budget: 40,000 yen
