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Overview
Awards
- MICHELIN Guide
- OAD
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Japanese Restaurants 2024, 22
- Tabelog
- 2024 Silver
- La Liste
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La Liste, #235
- Restaurant Ranking
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Restaurant Ranking 2024, #275, PRO #18.67, USER #18.00
Ratings from the web
- Tabelog
- 4.55
Chef
Toshiro Ogata
Cuisine
Japanese
Foodle Reviews
on 04 Aug 2024
Not only does Ogata san serve the best ingredients every season, the dining experience is also always fun and interactive. Looking forward to the next visit!•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef... More
on 29 May 2024
Ogata, Kyoto, Late February 2024. One of the Top kappo in Kyoto.
緒方さん。頂点の一角。2月。
人参 かわり揚げ
雪まろげ 河豚 白子ポン酢
丸大根とカリフラワー 蕗の薹
白魚卵とじ
サロマ湖牡蠣フライ
十割蕎麦
柚子葛焼き
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#ogata #緒方 #kyoto #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious... More
on 04 Apr 2024
Spring colors and flavors •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #spring... More
on 12 Mar 2024
Ogata February visit: Grilled Ise ebi with olive oil & fugu sashimi in ice ball served with fugu shirako sauce — such a fun and tasty experience!•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog... More
on 26 Oct 2023
Another top matsutake meals of the season. Ogata San always gets the best ingredients and he surely knows how to bring the best out of them. The most satisfying matsutake tempura followed by grill-steamed matsutake and finally the best matsutake rice ever, where raw sliced mushrooms are mixed with rice after the rice is cooked so that the heat softens the mushrooms but doesn’t overcook them. The chestnut soup was also outstanding!•
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#foodgasm #yum #eat... More
on 12 Jul 2023
Love Ogata san’s refreshing and elegant take on these summer ingredients. Kita Akari potato tempura, charcoal grilled kamo eggplant, and hamo simply boiled in dashi — high quality ingredients never require complex processing and heavy seasoning. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods... More
on 21 May 2023
Late spring/early summer menu at Ogata: fresh and crunchy torigai; okoze (devil stinger) sashimi with firm, fugu-ish texture; delicate and slightly bitter ko ayu; and huge and juicy white asparagus. Worth coming back every season. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking... More
on 17 Apr 2023
Ingredients Ogata san serves are always oversized, has my biggest shiroko bamboo shoot of the season! •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious... More
on 29 Mar 2023
on 28 Mar 2023
The last meal was great here, but that was maybe because Ishikawa san was in the house. This time around I was very disappointed
on 13 Dec 2022
on 21 Dec 2021
Ogata 緒方 1st visit during the peak of crab season. Ogata san serves only Taiza Kani (間人蟹), a type of Matsuba crab only found around the Tango peninsula in northern Kyoto Prefecture, praised for its rarity, sweet flavor and soft texture. Each part is cooked separately in ways that maximize their freshness and flavors. A perfect meal for crab lovers. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography... More
on 12 Feb 2021
Blowfish lightly marinated with sesame oil, blowfish milt with ponzu
長崎産河豚、河豚の白子
河豚の身や皮は、白子ポン酢と合わせずにそのまま食べるように、とのこと。
何も味付けしていないかと思いきや、胡麻油が香ってくる。
見た目では分からないくらいの少量で和えたもので、今まで河豚料理は色々と食べてきたが、初めての体験。
ぶつ切りの身を口に入れて噛み締めると、胡麻油の手助けで繊細な河豚の持ち味がより明瞭に立ち上がってくる。
この組み合わせを知ってしまうと、ポン酢よりも胡麻油を欲してしまいそう。
こういう料理こそ、緒方さんの真骨頂。
2021年1月
Ogata... More
on 26 Dec 2020
Kyoto + Kanazawa + Kaga Onsen Autumn Trip
Kyoto: Ogata
Extremely famous, extremely hard to book. Absurdly expensive. Refined to utter purity and simplicity. The crab was excellent, but I’d like to go back outside of a special ingredient season to see how they cook.
on 20 May 2020
(SWIPE FOR MORE PICS) This time we did not make zousui or cooked noodles. Instead we literally made a mushroom rice using Ogata san’s dashi with rice from raw and lots of mushroom. The result? Sensational! Wow, the rice turned out sooooooo good beyond all of our expectation, so fragrant, slightly sweet and down right delicious!We even rolled it up with some seaweed to make a mushroom temaki.
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Then for the bottom okoge お焦げ the rice crust, we made ochazuke! So yummy! I still so fondly... More
on 24 Mar 2020
Great lunch at Ogata.
Beginning of the bamboo season with 2 dishes included bamboo. Of course, the famous dashi with the onion. Two tempura dishes, swordfish and carrot. And interesting dish with 5 different claims. Main fish kimedai and at the end two rice option and cold udon.
Great ingredients, great combination of flavours, all perfectly executed.
on 26 Apr 2019
Ginnan pancake
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Ogata (緒方), Kyoto (Dec 2017)
#cityfoodsters_kyoto
#cityfoodsters_ogata
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#ogata #visitkyoto #緒方
on 12 May 2018
- Toshiro Ogata
A kaiseki restaurant in the middle of Kyoto, but located in a secluded street, surrounded by traditional buildings which make you think that you are not in the middle of modern Kyoto.
The cuisine is exquisitely prepared and combines subtle flavour with great ingredients. The baby aju (3) and the onion dashi being the outstanding dishes which cannot be prepared better. The bitterness of the aju head changing into the sweetness of the fin and the end of the body needs to be experienced.
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on 17 May 2017
Always satisfied with a meal at Ogata ??♀️???
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緒方 Ogata, Kyoto (Dec 2016)
#cityfoodsters_kyoto
#cityfoodsters_ogata
Recommended in Kyoto
Address
726 Shinkamanzachō, Shimogyo Ward, Kyoto, 600-8471, Japan
Hours
Phone
+81 75-344-8000
Tabelog
https://tabelog.com/en/kyoto/A2601/A260201/26012136/
