Ogata Kyoto

【Nearest Station】 Hankyu Kyoto Line Karasuma Station, about a 7-minute walk Subway Karasuma Line Shijo Station, about a 7-minute walk 【Price】 Approximately JPY 60,000 【Reservation Difficulty】 A (If you frequently check OMAKASE, it depends on your timing) 【Overview】 Tabelog rating: 4.51 Tabelog Award: Gold 3 times, Silver 7 times One of Japan's Top 100 Japanese Restaurants "Ogata," a renowned Japanese restaurant, opened in 2008 in Kyoto's Ayakouji Nishinoin. Owner Toshirou Ogata honed his skills at the prestigious "Hiiragiya" ryokan, then served as head chef and later executive chef at the esteemed "Wakuden" for many years. Since establishing his own restaurant, he has continued to receive high praise for his "subtracting cooking" that brings out the true flavors of the ingredients. Today, it is known as one of Kyoto's representative Japanese restaurants, frequently recognized with Tabelog Gold Awards and as one of the Top 100 Japanese Restaurants in the WEST. The restaurant is set in a charming space that was once a traditional kimono shop, showcasing the finest seasonal ingredients with delicate dashi and exceptional technique. 【Menu】 ○ Red Sea Urchin and Soft-Shelled Turtle ○ Pike Conger and White Miso ○ Shaved Ice (Himeji Sea Bass) ○ Kyoto Abalone ○ Grilled Pike Conger with Pickled Scallions ○ Grilled Eel ○ Yuba (Tofu Skin) ○ Tempura of Ayu from Shimane Prefecture ○ Tempura of Peach ○ Kamo Eggplant and Tsukune Yam ○ Edamame Rice ○ Red Snapper Rice ○ Curry Dipping Soba ○ Lotus Root Mochi 【Impressions】 ○ Red Sea Urchin and Soft-Shelled Turtle An impressive start to the meal. The rich sweetness and depth of the red sea urchin combined beautifully with the concentrated umami of the soft-shelled turtle broth and a touch of saltiness, enhancing each other's flavors. The cool temperature was refreshing for summer, making it a highly accomplished first dish. ○ Pike Conger and White Miso The fluffy pike conger harmonized wonderfully with the gentle sweetness of the white miso and the umami of the dashi. This dish truly captured the essence of Kyoto, offering a comforting taste. ○ Shaved Ice (Himeji Sea Bass) Presented as "shaved ice," the dish revealed sashimi of sea bass hidden within the ice. While the ice itself had no flavor, the presentation of hiding the fish inside rather than placing it underneath was intriguing and surprising. The well-chilled sea bass had a firm texture and highlighted its umami, making it delicious. ○ Kyoto Abalone Thinly sliced abalone offered a unique texture I had never experienced before. The cooking and preparation techniques seemed innovative, resulting in a truly one-of-a-kind dish. The natural umami of the abalone was prominent, and the liver sauce had a refined flavor that was different from the typical richness, which I particularly enjoyed. Additionally, mixing the remaining liver sauce with Japanese sake to enjoy as a drink was a luxurious and memorable touch. ○ Grilled Pike Conger with Pickled Scallions The lightly grilled pike conger released a wonderful aroma, and pairing it with the oil-pickled scallions added a refreshing acidity and fragrance to the mild fish, creating an exquisite combination. ○ Grilled Eel The thick eel was completely free of any unpleasant odor, juicy, and tender. The grilling and seasoning were perfect, showcasing the high level of skill in this simple yet impressive dish. ○ Yuba This dish featured fried yuba served with dashi. The fragrant yuba paired beautifully with the gentle umami of the dashi, embodying the deep flavors characteristic of Kyoto. ○ Tempura of Ayu from Shimane Prefecture The aroma of the ayu and the slight bitterness of its innards were well-expressed, making it delicious as tempura. Personally, I enjoy grilled ayu as well, so I wished to try it that way, but this dish was still very satisfying. ○ Tempura of Peach The idea of tempura with fruit was intriguing, and the combination of the juicy sweetness of the peach and the crispiness of the batter was refreshing. This dish captured the playful spirit of summer. ○ Kamo Eggplant and Tsukune Yam The soft Kamo eggplant soaked up plenty of dashi, and the creamy tsukune yam clung to it, enhancing the umami of the dashi. This dish was gentle in flavor yet highly satisfying. ○ Edamame Rice Simple yet fragrant, the edamame flavor was prominent in this summer-style rice dish. The quality of the ingredients shone through. ○ Red Snapper Rice The red snapper rice was cooked to a fragrant perfection. The umami of the snapper spread throughout the rice, making it so delicious that I wanted a second helping. ○ Curry Dipping Soba Surprisingly, the meal concluded with curry dipping soba. The soba had a smooth texture and a pleasant mouthfeel. The rich, spiced curry clung well to the noodles, providing a surprising yet cohesive finish to the meal. ○ Lotus Root Mochi Finally, the lotus root mochi. Its chewy texture and gentle sweetness provided a calm and pleasant conclusion to the meal. Overall Evaluation This was truly a summer all-star course packed with seasonal ingredients. With standout ingredients like red sea urchin, pike conger, abalone, and eel, each was showcased beautifully while being anchored by the dashi characteristic of Kyoto, creating a very harmonious flow throughout the meal. Rather than aiming for mere novelty, this Japanese cuisine struck a balance of ingredients, technique, seasonal awareness, and presentation, making the price of approximately JPY 60,000 entirely justifiable in terms of satisfaction. It was a great meal. Less

Bottled BeerSapporo Black LabelSeaweed and Akawuni from KohamaSoupWhite Miso Soup with Hamo from NumajimaKaji LeafKurodai from Akashi and Tsuru MurasakiWith Kinome, salt, and soy sauceSashimi of Abalone from Maizuru (with liver sauce)Liver sauce with a splash of sakeGrilled Hamo from NumajimaWith homemade yuzu pepperHighballGrilled Sweetfish from TakatsugawaTempura of Abalone from MaizuruPeach TempuraCold Kamo Eggplant DengakuYuba pulled from the pot with fresh Yuba insideEndingMarinated Horse Mackerel Rice Bowl (with a hint of Shiso)Fried Scallop Rice BowlCurry Zaru SobaDessertLotus Root MochiGyokuroToday, I visited Ogata in the evening after the climax of the Gion Matsuri, which featured the Yamaboko Junko parade in the morning. I received a lucky charm, a chimaki, from Ogata, along with a complimentary black wooden toothpick from Saruya in Tokyo. Thank you, Chef Ogata. This Saruya black wooden toothpick is incredibly easy to use, and I highly recommend it. Less

Ogata, a Japanese restaurant located a 6-8 minute walk from Shijo Station, is a renowned establishment that stands out among the many Japanese eateries in Kyoto. It has received top ratings and has been recognized as one of the best 100 Japanese restaurants in the West from 2021 to 2025, as well as being awarded Tabelog Gold and Silver from 2017 to 2026.Occasionally, reservations are available through the Omakase site, which is a pleasant surprise. The warm hospitality from the owner is exceptional, making it a welcoming experience despite being such a famous restaurant.Here’s the menu we enjoyed:-----------------------------◾️ Red Sea Urchin and Seasonal Vegetables We started the course with a refreshing dish of chilled seasonal vegetables and red sea urchin, perfect for the hot summer months. The juicy texture of the seasonal vegetables is a delight that can only be enjoyed from spring to summer.◾️ Pike Conger The gentle sweetness of the white miso broth is comforting. This dish features pike conger, a summer delicacy, with a hint of spiciness from the sansho pepper, adding a lovely accent.◾️ Sweetfish A beautifully presented plate of sweetfish sashimi, garnished with vine shoots and sweet grass. The clean umami of the sweetfish combined with the sticky texture of the vine shoots is simply irresistible!◾️ Abalone A simple dish featuring abalone caught in the famous Maizuru area, paired with liver sauce. The balance of the abalone's firmness and the richness of the liver sauce was delightful, and mixing the leftover sauce with Japanese sake was a fantastic touch.◾️ Pike Conger Carefully deboned and cut into generous pieces, this dish features pike conger caught in Yushima. There was hardly any unpleasant bone texture, and the tender, melt-in-your-mouth flavor combined with the zesty aroma of yuzu pepper was delicious.◾️ Sweetfish A large and impressive salt-grilled sweetfish caught in the Takatsu River in Shimane. The fragrant aroma, moderate bitterness, and the plump texture of the fish make it a perfect pairing with drinks.◾️ Abalone Tempura Tempura abalone with a crispy coating, enclosing a firm texture and rich flavor. The seasoning was just right, allowing the deliciousness of the ingredients to shine through.◾️ Chili Pepper A large tempura chili pepper with mild heat. The warmth inside the pepper creates a hot and fluffy texture, allowing you to enjoy the direct bitterness and sweetness of the vegetables.◾️ Kamo Eggplant Grilled Kamo eggplant, charred until the skin is crispy over charcoal. The juicy flavor of the eggplant is concentrated, and squeezing sudachi over it adds a refreshing touch!◾️ Yuba Tofu Yuba tofu with a fragrant yuzu aroma and umami-rich broth. Its soft texture is a delightful change from regular tofu.◾️ Horse Mackerel Rice The first dish to conclude the meal is horse mackerel rice, topped with horse mackerel and shiso leaves. The rich flavor of the fatty horse mackerel combined with the refreshing aroma of shiso is perfectly balanced.◾️ Scallop Tempura Rice Bowl The second closing dish is a rice bowl topped with crispy scallop tempura. The spicy aroma of real sansho pepper and the sweet tempura sauce make the rice irresistible.◾️ Curry Soba The final dish is soba served with a curry dipping sauce. The fragrant flavor of the soba and the mild, spicy curry sauce complement each other perfectly.◾️ Lotus Root Mochi The course concludes with lotus root mochi, which is soft and chewy like warabi mochi, generously coated in soybean flour.-----------------------------While the prices may vary by season, they are reasonable considering the exceptional Japanese cuisine you can enjoy here. I highly recommend visiting!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

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. Less

I visited this hard-to-book restaurant in Kyoto as a substitute for a friend. Starting at 4 PM was a great convenience.The dishes were very simple yet highlighted the ingredients, allowing us to truly experience the essence of Kyoto. Given that the chef is from Wakuden, it all made sense. The vegetable-based dishes were delicious, and I enjoyed every bite until the end.The chef's warm personality really shone through, and it's no surprise that customers are drawn to this place. It was truly delightful! Less

Nestled in a quiet corner of Ayakouji Nishinoin in Kyoto, you will find "Ogata." The owner, Toshirou Ogata, runs one of Kyoto's renowned Japanese restaurants, known for its dishes that present the essence of seasonal ingredients without unnecessary embellishments. Although it is a reservation-only establishment, the food quietly captivates your senses. Each dish leaves a lingering impression of the ingredients' aromas, bitterness, sweetness, and textures. The course I experienced that day perfectly embodied the strength of simplicity. It began with okra sushi. The okra had a straightforward flavor, almost untouched. Paired with a subtly sweet vinegared rice, the freshness and stickiness of the okra harmonized beautifully with the rice, creating a dish that made me think, "Ah, I see how this works" right from the start. Next was a bowl of soup featuring plum and zuiki (the stalks of the taro plant). The zuiki was infused with a rich dashi, bursting with flavor upon biting. The acidity of the plum was not overpowering; instead, it gently mingled with the sweetness, creating a refined taste that was light yet memorable, embodying the essence of summer. The sashimi included hirazuki (a type of sea bass) and oni aji (a type of horse mackerel). The hirazuki was exceptional, with a luscious texture that released umami with each bite. It left a sweet aftertaste, simple yet powerful. The oni aji was rich in fat but not heavy, offering a clean, delightful flavor that showcased the fish's natural qualities without unnecessary adornment—very much in line with Ogata's philosophy. Next came the tuna sashimi. Served at a temperature just before freezing, it started with a crisp bite that transformed into a melt-in-your-mouth experience. There was no fishy odor, just a smooth spread of fat. The coldness defined its shape while the tuna's umami gradually emerged, enhanced by a hint of peppery aroma, making it anything but ordinary. The conger eel was prepared by boiling rather than grilling. The conger's umami paired beautifully with the fragrance and spiciness of yuzu pepper. The plum sauce added a touch of sweetness, supporting the delicate flavor of the conger. The liver of the conger was also served, offering a refined taste reminiscent of chicken liver, rich yet free of any off-flavors. The combination of conger and yuzu pepper created a smooth umami that was almost sweet. The sweetfish came from the Takatsu River. The subtle bitterness of the innards was delightful, initially presenting bitterness that gradually revealed its umami. The lingering aftertaste was exquisite, allowing one to enjoy the essence of the sweetfish. The bitterness was beautiful, and the aftertaste extended gracefully. The abalone from Maizuru was also impressive. It had a robust flavor that seemed to encapsulate the essence of the abalone, releasing umami with each bite. The texture was firm yet tender, and the way the flavors unfolded was exquisite. It appeared simple, yet it showcased the quality of the ingredients and the precision of the cooking. Next was the tempura of chili peppers. The gentle bitterness emerged first, followed by a rising sweetness. The fresh aroma of the chili pepper was pleasant, evoking the flavors of summer. The sweetness was complemented by the green and bitter notes, creating a delicious balance. The blackened Kamo eggplant was next. The creamy texture of the eggplant was enveloped in a smoky aroma. The umami of the eggplant spread, with a hint of fruitiness. The charred flavor was beautifully balanced, not burnt but aromatic. The use of salt was intriguingly subtle. Next were the yuba (tofu skin) dishes: fried yuba and yuba snacks. This dish allowed the deliciousness of yuba to shine through. The fried yuba was silky, showcasing the sweetness and aroma of the soybeans. The yuba snacks were richer in umami and had a slightly thicker texture. They also had a juicy quality reminiscent of agedashi tofu, leaving a lasting impression without being flashy. This is quintessentially Ogata. The meal concluded with a rice dish of guji (a type of fish) and young ginger. This was powerful. The vibrant aroma of young ginger combined beautifully with the strong umami of the guji. Both flavors were bold yet harmonized perfectly without clashing. The ginger lightened the overall dish, while the guji's umami gently infused the rice. It was a rice dish that elevated the sense of satisfaction as the meal came to a close. Additionally, there was a conger eel cutlet rice bowl. The fried conger was paired with a gentle sauce. The cutlet itself was flavorful, supported by the batter and sauce. The playful idea of turning conger into a cutlet was executed with elegance. The cold soba was also delightful. The aroma of the soba was prominent, providing a pleasant finish to the meal. It was light without being heavy, offering a clean conclusion even after such a substantial meal. For dessert, there was junsai (water shield) with black syrup. This was intriguing. The quality of the black syrup was high, with a deep sweetness. The smooth texture of the junsai complemented the syrup, flowing together beautifully. It was both a sweet and a textural dish, embodying Ogata's essence until the very end. Overall, I felt a "strength in simplicity." The aromas, bitterness, sweetness, temperature, and textures of the ingredients were brought to life with minimal intervention. Okra, zuiki, conger eel, sweetfish, Kamo eggplant, yuba, and young ginger—all summer ingredients—were skillfully highlighted. While the term "reservation-only" often overshadows the experience, I believe Ogata's charm lies in the subtle impact it leaves after the meal. A night savoring the contours of summer within the spaces of simplicity. It was a course that quietly conveyed the magnificence of Kyoto's Japanese cuisine. Less

I wondered if it was okay for someone like me to enjoy such a meal, haha.I was invited to a dinner gathering and had a wonderful time.The okra sushi, the "Ganbare Nippon" soup, haha.The tuna sashimi paired with a delicious pepper soy sauce, and the sweetfish that tasted so amazing. For dessert, there was a jelly-like dish made with water shield and black syrup... it was so wobbly! Haha.I was truly satisfied with all the simple yet astonishing dishes.I also enjoyed some Japanese sake, Jikon. I’m so happy that I have a reservation for a few months later! Less

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 Less

It was delicious.Everything was very tasty.Simple yet creative, and absolutely delicious.I often try innovative dishes, but many places tend to have just average flavors.This time, everything was truly delightful.The calm and composed chef was kind to the younger guests as well.The onion soup was a revelation; I had never tasted onion this well before, and it was delicious.At this point, I felt my stomach was ready for more.The sashimi was also excellent.The tuna ruibe was something I had never tried before.The high-quality tuna was sliced thinly and could be enjoyed simply.I ate it with soy sauce and pepper before the fat melted away, and it was incredibly tasty.The grilled anago (conger eel) with yuzu pepper and sesame oil was exquisite.The unagi (grilled eel) with Hachiman roll was perfectly cooked, and I enjoyed some of the best unagi I've had in a while.The fried horse mackerel was just a simple fry, as the chef joked, but it was absolutely delicious.The abalone and white zuiki were both tasty, but the white zuiki was exceptional.I had my favorite junsai (water shield) as a dessert, and it was delightful.Even though I ate a lot, I felt refreshed.Thank you for the wonderful meal.I will definitely visit again.Looking forward to it.I enjoyed exquisite and innovative dishes in a strangely comfortable and inviting space.Thank you! Less

At the renowned Kyoto restaurant "Ogata," I savored the flavors of spring, one dish at a time. The meticulous attention to the quality of ingredients, along with the calculated balance of aroma, temperature, and aftertaste, was truly impressive.- Soft Roe Bamboo Shoot with White Rice and KinomeServed wrapped in bamboo skin, this dish featured the fragrant sweetness of soft roe bamboo shoots, the pure umami of white rice, and the refreshing notes of kinome, making it a perfect representation of spring.- Sliced OkozeThe thinly sliced Okoze from Akashi was luxuriously presented with its outer skin, inner skin, stomach, liver, and roe. Enjoyed with homemade ponzu, the delicate flavor of the fish was beautifully enhanced.- Soft Roe Bamboo Shoot SoupThe soup, filled with hot wakame after finishing the soft roe bamboo shoots, created a memorable flow that allowed me to enjoy the lingering aroma.- Tempura of SweetfishThe sweetfish from Tsushima was perfectly fluffy, with a light batter that complemented the refined richness of the fish.- Seaweed Tempura with Purple Sea UrchinThe savory aroma of seaweed combined with the sweetness of purple sea urchin from Amakusa, filling my mouth with the fresh scent of the ocean.- Sliced AkagaiAccompanied by liver and string, this dish offered a delightful contrast in texture and aroma.- Shabu-shabu with Flower PepperThe aroma took center stage, beautifully intertwining the umami of the meat with the refreshing notes of flower pepper.- Icefish Rice, Tempura of Whiting, and Ju-wari SobaThe seamless flow continued until the end, leaving me fully satisfied. It was a wonderful time to experience the charm of Kyoto cuisine that celebrates the season. Less