Higashiyama Ogata Kyoto

I was able to visit on one of the days when Chef Toshirou Ogata is present (about four times a month). Only the seasonal omakase course from the main branch, which has around 10 to 12 counter seats, starts at the same time. The view of the beautifully maintained garden adds to the wonderful atmosphere.The dish of conger eel in white miso was incredibly delicious, with a hint of sansho pepper—it was the best dish I’ve ever had! Among all the conger eel dishes I’ve tried, this white miso preparation was the most exquisite.They also offer rare Japanese sake such as Junmai Daiginjo and Jikon, as well as Washishu.For the carbohydrate finale, there were three types available, and I could either sample a little of each or choose my favorites. I got a bit greedy and opted for a little of all three, which left me quite full!Reservations are usually booked up for about three months in advance, so it’s best to make a reservation around four months ahead. I noticed many guests making their next reservation as they were leaving. Less

The Gion Matsuri is rooted in the Bungo Province Chronicles, where it tells the myth of a poor yet warm-hearted figure, Susanoo no Mikoto, who welcomed travelers. During a terrible epidemic in this land, it was said, "I am a descendant of Suwa no Shōrai," and instructed to wear a "wicker ring". Thus, it was believed that descendants would be spared from illness. This tradition evolved into the custom of adorning with wicker rings and chimaki to ward off disease.In summary, this significant festival emphasizes reverence for the gods like Suwa no Shōrai, using wicker rings and chimaki to fend off sickness, and collectively enduring the harsh summer!Amidst the lively Gion Matsuri, we enjoy seasonal delicacies such as Matoya abalone, sweetfish, eel, and other seafood, accompanied by Kamo eggplant, Takagamine chili peppers, and other refreshing summer flavors.Each visit, I am more impressed by the culinary skills of Chef Fukui, as I savor the dishes while escaping the summer heat!It was a great meal! (^^)Today's menu: JPY 54,000- Matoya Abalone with Tororo Rice Steamed- Corn with Kuzuneri Soup- Sashimi: Akashi eel, Meita flatfish, Maizuru white clam- Takatsu River Sweetfish, Fried and Grilled- Takagamine Chili Peppers, Kamo Eggplant, Red Miso- Grilled Fried Sweetfish over Charcoal- White Sesame with Pione Grapes- Awaji Island Eel with Onion in Ponzu- Amakusa Sea Eel Rice with Kinshi Egg, Miso Soup, Pickles- Sweet Potato, Nodoguro, Rice- Mozuku Udon- Milky Way: Matcha with Gold Leaf- Other Drinks Less

I visited Higashiyama Ogata, a sister restaurant of the famous Kyoto establishment "Ogata," for a day trip with my father.Even though we arrived a bit early at 4 PM, enjoying our meal while gazing at the beautiful garden outside created a luxurious atmosphere where time seemed to flow slowly.The interior was quiet and calming, lacking in ostentation, yet exuding elegance in every detail.Each dish was beautifully presented, with the tableware and arrangement reflecting the carefully crafted world of "Higashiyama Ogata."The first course was a playful dish themed around supporting the Japanese national team in the World Cup.It featured a representation of the Japanese flag using Japanese radish and plum, which brought a smile to my face.I felt Ogata-san's creativity in the way the dishes incorporated not only seasonal elements and auspicious themes but also current events.The sashimi was outstanding, especially the semi-frozen tuna, which left a lasting impression.The combination with yuzu pepper was new to me, and the balance of the tuna's sweetness and chill with the refreshing spiciness of the yuzu pepper was exquisite, offering a remarkably fresh taste.I was truly impressed by this unique way of enjoying tuna.The tempura of green chili and abalone was also exceptional.The aroma of the green chili harmonized beautifully with the umami of the abalone, and the batter was light and refined.Despite its simplicity, the dish maximized the appeal of its ingredients.Additionally, I was surprised by the charred appearance of the grilled dish, which turned out to be eggplant.The moment I tasted it, I was astonished by its rich flavor and texture, which was far beyond what I expected from eggplant.It provided a satisfaction akin to enjoying high-quality meat, reminding me of the potential of ingredients.The final course was also remarkable, featuring eel rice, pike conger and egg rice, and even udon, all maintaining an uncompromising level of deliciousness until the very end.Although I was already full, the staff kindly adjusted the portions to bite-sized pieces.Such thoughtful gestures were truly appreciated, allowing me to enjoy the meal without any pressure.What impressed me the most was the warm personality of Ogata-san, whom I met for the first time.On that day, he was behind the counter, and despite being busy, he casually engaged in conversation and joyfully explained the dishes.I believe the reason he has been loved by many for years is not just the food but also his warm character.He was genuinely kind, calm, and naturally charming.The proprietress was also a wonderful person.Elegant and beautiful, yet humorous, she had a captivating presence that naturally brought smiles during our conversation.The soft atmosphere that enveloped the entire restaurant surely reflects the personalities of both Ogata-san and the proprietress.Of course, every dish was fantastic, and I was moved by each one.However, as I reflect on the meal, what lingers most in my heart is the warmth of the people rather than just the delicious food.The food, the people, and the space—all were gentle, refined, and filled with the beauty characteristic of Kyoto.I definitely want to return in a different season.And I feel a sense of reassurance and happiness knowing that I will be warmly welcomed again on my next visit.At the end, Ogata-san and the proprietress even took a photo with us.Despite their busy schedule, they sent us off with smiles until we could no longer see the taxi, waving goodbye outside.Their gestures conveyed more than just the words "Please come again"; they reflected their warm personalities and the care they have for their customers.While the food was undoubtedly delicious, my father and I discussed on the way home how truly kind the people were.Kyoto has many famous restaurants, but I believe there are not many places where you can feel such warmth from the people.Higashiyama Ogata is not just a place to enjoy delicious food; it is a special place where you can experience the connections and warmth between people.Enjoying exquisite dishes while gazing at the beautiful garden, the calm demeanor of Ogata-san, and the bright, warm smile of the proprietress—all of these created unforgettable memories of a precious day trip to Kyoto with my father.I definitely want to return again in a different season. Less

At Higashiyama Ogata in Kyoto's Okazaki area, located on the first floor of Hotel Manmatsu-an, I experienced a course that delicately expressed the essence of early summer.From start to finish, the focus on highlighting the quality of the ingredients was consistent. While the presentation was not flashy, it showcased the beauty of simplicity.◇ The bamboo shoot tofu and water shield had a refreshing texture and delicate flavor, instantly transporting me to the early summer season.◇ The sashimi featured the rich sweetness of white squid, the pleasant crunch of Maizuru's shellfish, and the refined umami of flounder, each ingredient standing out beautifully.◇ The hamo (pike eel) nyumen had a broth with a perfect balance, gently enveloping the umami of the hamo.◇ The grilled ayu (sweetfish) served after being fried was delightful, with its fragrant aroma and tender interior.◇ The large grilled Takagamine chili pepper highlighted the ingredient's robust flavor without any unnecessary seasoning.◇ The Kamo eggplant dengaku was cut into cubes rather than rounds, achieving a perfect balance between the richness of red miso and the eggplant's juiciness.◇ The aji (horse mackerel) sushi wrapped in bamboo leaves was well-seasoned with vinegar, harmonizing beautifully with the refreshing aroma of the leaves.◇ The winter melon and soft-shelled turtle broth deeply penetrated the body, providing warmth.◇ The unagi (eel) kinshi-don was rich in flavor yet not too heavy.◇ The corn rice had a pleasant natural sweetness.◇ To finish, the surprising cold tomato udon reset the palate with its refreshing acidity.◇ The dessert, Mizunasu, beautifully captured the seasonal essence up to the month of June. Less

This was my first visit to Higashiyama, located in a quiet corner near Nanzenji, on the first floor of a hotel surrounded by fresh greenery.Dining while enjoying the garden from the counter was a delightful experience.The first dish was tofu served in a young bamboo shoot, accompanied by junsai (water shield).I was blown away by the smooth texture of the tofu, set with kudzu, and the fragrant soy milk.The seasonal side dish of flatfish was also exceptional.I had never tasted flatfish of such high quality before.Another surprising dish was the deep-fried sweetfish, sourced from the Takatsu River in Tsuwano.It was a truly wonderful meal. Less

I visited "Higashiyama Ogata," located on the first floor of the luxurious hotel "Shinmatsu-an," just a 7-minute walk from Higashiyama Station.This branch is a vibrant extension opened by Chef Toshio Ogata, the owner of the renowned "Ogata," to provide a platform for his talented disciples.The dishes here are crafted with minimal ingredients and restrained flavors, allowing the natural bounty to shine through.♦︎ A refined special seat overlooking a beautiful Japanese garden ── The interior features a stunning counter made from red cedar, creating an open and sophisticated atmosphere.Beyond the large glass windows lies a charming Japanese garden, where you can feel the changing seasons.The chefs work in perfect harmony to provide a special experience that sharpens all five senses.♦︎ The menu I enjoyed ── 【Bamboo Shoots Tofu and Fresh Vegetables】 【Sashimi】 ・Harii Squid ・Bai Shell ・Suzuki from Akashi 【Noodles with Pike Conger】 【Grilled Sweetfish over Charcoal】 【Takagamine Chili】 【Kamo Nasu Red Miso】 【Sardine Sushi】 【Winter Melon】 【Grilled Eel Rice】 【Corn Rice】 【Udon】♦︎ The aesthetic of subtraction and overall impressions ── While the presentation is very simple, the overwhelming skill in maximizing the ingredients' natural flavors is remarkable.The precision in cooking over a shichirin (charcoal grill) and the extraction of dashi (broth) brings surprises and delight with every bite. I was particularly impressed by the preparation of the sweetfish.The bold yet delicate composition reflects the philosophy of the master, and the satisfaction relative to the price is extremely high.This is a supreme establishment worth visiting for food enthusiasts from all over the country, where you can fully enjoy the four seasons of Kyoto with all your senses.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

Higashiyama OgataThe term "genius chef" perfectly describes Chef Ogata, who skillfully combines boldness and delicacy in his cooking at "Tsukisai Ogata." Since I was able to make a last-minute reservation for Omakase, I have been fortunate enough to visit regularly.This year, he has once again won the GOLD award on Tabelog, which is well-deserved. On this night, Chef Ogata was at "Higashiyama Ogata," and I was excited to experience a different atmosphere from "Tsukisai Ogata."On the day of my visit, I arrived at Higashiyama Station and strolled through the streets of Kyoto, reaching "Higashiyama Ogata" just before my reservation time. The straight counter overlooking the beautiful garden was stunning!Now, I am ready to fully enjoy the world of Chef Ogata in May. I started with a beer, and of course, I chose the life-giving water for the rest!⭐︎ Sapporo Black Label ◉ Snap Pea Porridge ⭐︎ Shiga Matsuno Tsukasa Selected Junmai Ginjo Arabashiri Nama ◉ White Sweet Potato Stems and Plum Soup with Rishiri Kombu and Bonito Broth ◉ Akashi Tsuruichi Hirame with Cucumber and Sudachi, served with blended soy sauce and kinome salt ◉ Aomori Kodomari Hon Maguro Toro with White Pepper Soy Sauce ◉ Nagasaki Golden Anago Grilled over Charcoal with Pickled Shallots and Sesame Oil ⭐︎ Wakayama Saika Junmai Ginjo Karakuchi ◉ Hachiman Maki with Flower Pepper Soy Sauce ◉ Maizuru Small Horse Mackerel Tempura ⭐︎ Nagano Sawa no Hana Super Dry Junmai Ginjo Sasara ◉ Tokachi Green Asparagus Tempura ◉ Kyoto Kamo Eggplant Charcoal Grilled with Oil Drop and Fried ◉ Pickles (Cucumber, Daikon, Fuki Leaves) ◉ Yura Purple Sea Urchin Donburi ◉ Abashiri Clams and Young Ginger Rice ◉ Obama Mizukumo Udon with Seaweed ◉ Hiroshima Kuzu with Black Honey ⭐︎ Japanese Black Tea Chef Ogata's dishes were truly impressive!However, as someone who simply wants to enjoy the exquisite world created by Chef Ogata, I found some aspects disappointing...Therefore, I cannot provide my usual detailed review this time. I hope for your understanding. Less

At Higashiyama OgataOnce you step into Higashiyama, you find yourself in a tranquil area.The trees are lush, and the breeze flows through.This place feels like it has preserved its serenity.The tradition speaks volumes about its character.However, the peace is occasionally interrupted by tourists.This is my first visit to Higashiyama Ogata.I’m excited to enjoy my meal while gazing at the garden that resembles an art museum.The greenery is beautiful.*Appetizer Green Pea Porridge Garnished with IrisThe sweetness of the beans and rice rises up, followed by the lingering aroma of dashi.The sound of the delicate dishware is reminiscent of geta, adding to the Kyoto atmosphere.*Soup White Sweet Potato Stem and PlumThe plum is thick and meaty.Its softness brings out a pleasant acidity while maintaining a deep flavor.This pairs wonderfully with the umami of the kombu dashi.*Sashimi Akashi Sea Bass, Squeezed Sudachi, Wasabi, Salt, Soy SauceThe sweet wasabi is delicious.*Tuna Sashimi from Aomori, Kodomari Dipped generously in white pepper soy sauce.Thinly sliced, it melts in your mouth, reminiscent of a sorbet.The pepper adds a nice kick.This might be the refreshing taste I crave in summer.*Grilled Golden Conger Eel from Nagasaki Salt Pickled Shallots, Sesame OilThis is conger eel, not hamo.The cuts were not done well, and it fell apart when grilled.The texture was a bit disappointing.*Hachiman-maki with Cooked Flower Pepper The light tingling sensation from the cooked flower pepper is delightful.*Tempura of Maizuru Horse Mackerel, Rare, with Sudachi The oiliness masked the flavor of the horse mackerel.*Nagano Prefecture Sawano Hana *Tokachi Asparagus Handed directly from the tempura chef.The asparagus is tender and can be enjoyed all the way to the root.It has a sweet corn-like aroma, though the oil was a bit noticeable.*Fried Kamo Eggplant with Dashi Drained of excess oil and topped with plenty of bonito flakes.The aroma of the bonito flakes is captivating.*Pickled Daikon, Cucumber, and Butterbur Leaves *Asari Ginger Rice from Abashiri The ginger is cut into 5mm cubes, making its presence known.*Udon with Sea Cloud Whole Wheat Udon A refreshing udon with the aroma of sea cloud vinegar.*Dessert Hiroshima Water Shield with Black Syrup The sweetness is subtle with the black syrup.The water shield has a texture similar to kuzukiri.Water shield is also delicious as a sweet.*Japanese Black Tea It was a great meal. Less