Ootani (おおたに) Nagoya

I finally managed to visit the popular restaurant Ootani, which is often fully booked! Although it has a reputation for being exclusive, the friendly and approachable chef, along with the modest hostess, made the atmosphere incredibly welcoming. I was pleasantly surprised by the high quality of the dishes offered at such reasonable prices. From start to finish, everything was delicious! We began with the seasonal course for Hazuki, starting with a jelly dish, followed by a gentle dashi soup, sashimi, special steamed dishes, and various seasonal delicacies. Each dish was meticulously prepared, highlighting the pure flavors of the ingredients, showcasing Ootani's unique take on the Hazuki menu. After enjoying such a wonderful meal, I was even offered rice balls without having to ask! The attentive service left me completely satisfied. I look forward to my next visit. It was a great meal! \( ᐛ )/ Less

This Japanese restaurant is located about 15 minutes by car from the Taiko-guchi exit of Nagoya Station, near Nakamura Park.The presentation of the dishes, from the hassun to the soup and the final takikomi gohan, is simply outstanding.I was even more surprised at the final bill. Considering it's in a residential area, I was amazed to find that it was under JPY 20,000.That said, the restaurant doesn’t use high-end ingredients carelessly, and the casual atmosphere makes it perfect for regular visits. However, reservations are over a year in advance… sigh.Restaurants that are great for casual dining often end up like this.As a result, I can’t use it for regular meals, haha.I believe there are two types of restaurants: those that cater to the diners and those that diners have to adapt to. This place has the ambiance, menu structure, and pricing of the latter, yet it feels like the former.Of course, the restaurant is not at fault at all, but honestly, it can be confusing to know how to enjoy such a place.It was delicious. It was a great meal. Less

I visited Ootani, a renowned restaurant known for its exquisite Japanese cuisine that carefully incorporates seasonal ingredients. Each dish allowed me to experience the essence of the season, making for a wonderful course that showcased the charm of Japanese cooking from start to finish.The meal began with delicate flavors that whetted my appetite, and the grilled and simmered dishes were elegantly prepared, preserving the natural umami of the ingredients. The sashimi was exceptionally fresh, allowing me to fully enjoy the sweetness and texture of the fish. In particular, the corn puree and grilled scallop soup was a delightful combination of the corn's natural sweetness and the scallop's rich flavor, bringing a smile to my face with its deliciousness.The steamed dish featured edamame-filled yuba shumai, zucchini, and fluffy dashimaki tamago, all perfectly steamed to enhance the flavors of each ingredient. Additionally, the roasted Miyazaki beef was tender and juicy, complemented by an onion dressing that highlighted the meat's umami. The deep-fried shrimp and new lotus root had a light, crispy coating that contrasted beautifully with the sweetness of the ingredients, while the crunchy potato dish added a fun texture.The chilled corn soup was rich yet refreshing, and the smooth sesame tofu in the chilled bowl had an incredibly silky texture, with a rich sesame flavor. The sweet sea bream fried in kadaif was particularly memorable, with the fragrant crunch of the kadaif harmonizing beautifully with the fluffy sea bream, summer vegetables, and the an sauce.To finish, I enjoyed a rice dish with sweetfish and young ginger, where the aroma of the sweetfish and the refreshing taste of the ginger were perfectly balanced. The accompanying red miso soup, pickled vegetables, and sweet vinegar pickles showed meticulous attention to detail. The dessert selection, including brown sugar ice cream, coffee warabi mochi, and peach compote, was equally impressive, leaving me completely satisfied until the very end.Not only was the food delicious, but the thoughtful presentation and seasonal focus made this a place I would love to visit for a special occasion. I highly recommend this establishment to anyone looking to indulge in authentic Japanese cuisine that delights all five senses. Less

After about a year, I returned to my favorite restaurant, Ootani.It's a popular spot that's really hard to book, but I always look forward to the meticulously crafted dishes that never disappoint.We started with grilled eggplant and simmered anago (conger eel) in jelly. The combination of the eggplant, which was infused with plenty of dashi, and the fluffy anago was exquisite. The natural flavors of the ingredients shone through, and the elegantly flavored cold jelly brought everything together beautifully, making it a perfect dish for the hot season.Next, the corn shiso dumpling and grilled scallop soup was a delight. As soon as I opened the lid, the refreshing aroma of yuzu filled the air, bringing a smile to my face. The savory scent of the grilled scallops followed, making me feel happy even before tasting it. The roasted scallops had an exceptional flavor and aroma, leaving a lasting impression.For sashimi, we had kisu (whiting), tuna, and hamo (pike eel). The kisu and tuna were incredibly fresh, showcasing the quality of the ingredients. The hamo was served with a refreshing plum paste, and its tender texture was perfect for summer—truly delicious.In the steamer, we enjoyed rice with suzuki (sea bass), edamame yuzu shumai, zucchini, and dashimaki tamago (Japanese omelet). The rice dish had a delightful chewy texture thanks to the glutinous rice, and the shumai were large and packed with meaty flavor, making for a satisfying dish.The hassun (seasonal appetizer platter) was once again beyond my expectations. Along with star ingredients like roast beef and eel, even the seemingly minor ingredients like yam and corn stood out with their strong presence. The wasabi-infused yam was refreshing, and the corn soup was so rich and sweet that it felt like I was enjoying the corn itself. Each bite was a revelation, reminding me of Ootani's unique charm.When the classic smooth sesame tofu was served, I felt a bit sad, realizing we were nearing the end of the meal. The mildly sweet sesame tofu paired with a subtly sweet sesame paste and crispy rice crackers was consistently delicious, providing a comforting taste.The sweetfish fried in kadaif (thin pastry) with summer vegetables was a seasonal delight, featuring a light and crispy texture complemented by a gentle sauce made from Manji chili peppers.To finish, we had rice cooked with sweetfish and young ginger in a clay pot. This was my first time trying sweetfish rice, and thanks to the young ginger and plenty of green onions, it was surprisingly refreshing. It captured the essence of sweetfish without being heavy, making it a perfect summer finale. The accompanying fresh seaweed and red miso soup with tofu were also delicious, leaving me completely satisfied until the very end.For dessert, we enjoyed brown sugar ice cream, coffee warabi mochi (bracken starch cake), and peach compote. It's common for Japanese restaurants to end with just fruit, but Ootani takes great care even with the final sweet course. The coffee warabi mochi was surprisingly stretchy and packed with a robust coffee flavor, making it a sophisticated Japanese sweet for adults. The course was filled with delightful surprises until the very end.Once again, I experienced the seasons in each dish and was moved by the chef's meticulous craftsmanship. Due to its popularity, booking for next year will be quite challenging, but I look forward to the day I can visit again while savoring the afterglow of this wonderful experience. Less

It was my first visit in a while to Ootani.This time, I came for lunch. The monthly changing course always excites me, truly a SHO-TIME experience.Ootani's course offers unbeatable value.July's menu was amazing!- Grilled eggplant with simmered anago (conger eel)- Corn and grilled scallop soup- Sashimi of kisu (Japanese whiting), tuna, and hamo (pike eel)- Fried sweetfish with kadaif and simmered summer vegetables, with Manganji bean paste- Smooth sesame tofu- Rice with sweetfish and young ginger, served with red miso soup and dashimaki (rolled omelet)- Pickles of cucumber, yuzu, tomato, and bitter melon- Peach compote with brown sugar ice cream and coffee warabi mochiI was able to experience a new side of Ootani.Reservations for dinner are booked a year in advance, and even for lunch, it's already next year.This is a representative Japanese restaurant in Nagoya, certain to win next year's Tabelog Award! Less

This was my first visit of the year, and it had been about eight months since my last visit. The restaurant has become increasingly popular, with reservations now being booked about 13 to 14 months in advance.When I last visited, the chef had a toned physique and a surfer-like appearance, but it seems he has taken a break from the gym and has returned to his previous, more rounded self. I can’t be the only one who thinks this relaxed vibe suits Ootani well.Due to the limited seating and high demand, it’s no surprise that the wait for a table has become quite long. As a fan, I’m thrilled to see the restaurant gaining popularity, but I can’t help but feel the pain of having to wait so long for my turn.On this day, I was able to enjoy a wonderful array of seasonal dishes, as always.The menu included:- Appetizer: Grilled eggplant and simmered anago (conger eel) jelly- Soup: Corn fish cake and grilled scallop soup- Sashimi: Flounder, tuna sashimi, and hamo (pike eel) sashimi- Steamed dish: Sea bass rice steam, edamame yuba (tofu skin) shumai, zucchini, and dashimaki tamago (rolled omelet)- Assorted delicacies: Grilled eel, Miyazaki beef roast beef with onion dressing, deep-fried shrimp and new lotus root, potato harihari, and chilled corn soup- Chilled dish: Smooth sesame tofu- Simmered dish: Sweetfish fried in kadaif and simmered summer vegetables with a sweet sauce- Rice dish: Sweetfish and new ginger rice, and red miso soup with seaweed and tofu- Pickles: Pickled cucumber, sweet vinegar pickled cherry tomatoes, yuzu daikon, and goya (bitter melon) pickled in beer- Dessert: Brown sugar ice cream with coffee warabi mochi (bracken starch dumpling) and peach compoteAs you can see from the menu, this is a full-course Japanese meal. While no premium ingredients are used, each dish is crafted with great care and attention.The chef's efforts yield flavors that rival, if not surpass, those of top-tier kaiseki restaurants.In my experience, full-course Japanese meals tend to be pricier than French or Italian cuisine, but here, you can enjoy all of this for just JPY 12,000 plus tax. Looking around, I don’t know of any other place that offers such great value. In these times of rising prices, I truly appreciate it.I look forward to my next visit! Less

After about 1 year and 2 months, I visited Ootani for the third time.I truly believe it’s worth the trip to Nagoya; it’s one of my favorite restaurants. It’s about a 10-minute taxi ride from Nagoya Station.The highlight of the day was the sweetfish (ayu) takikomi gohan (rice cooked with ingredients). The broth was carefully made from the bones and scraps of the sweetfish, capturing all its rich flavors in a single bowl that was incredibly delicious. The aroma of the sweetfish and the deep umami of the broth filled my mouth, and I enjoyed every bite until the very end.The seasonal dishes that change with each visit are also a major attraction. I look forward to returning next year to enjoy the autumn course.It was a great meal. Less

I was invited on short notice to finally visit Ootani again! We started at 6:30 PM and took a taxi to the slightly distant Iwatsuka. I hear they still offer their course for JPY 11,000, which is an incredible value in today's world, making it understandable why it's so hard to get a reservation. Ootani's dishes, made from everyday ingredients rather than luxury items, are refined yet approachable, showcasing a delightful complexity in a good way. The warm hospitality from the chef adds to the comfortable atmosphere. I was also glad to enjoy their famous sesame tofu again, which is a testament to their attention to detail. We had some drinks, and our total came to JPY 29,000. The low barrier to entry for a Michelin one-star restaurant is truly unique! My next reservation is on June 5th of next year, but the person next to us has a reservation for September! I think it would be wonderful to visit this amazing restaurant in Nagoya about every two months. It was a great meal! Less

I have been looking forward to visiting Ootani since last year. Ootani is my favorite Japanese restaurant among all the places I have visited.This time, I was lucky enough to make a reservation during my daughter's birthday month, bringing together family members who live far away for a long-awaited reunion!The meal consists of a set course only. Although it starts all at once, the head chef and staff pay close attention to the progress of each table, allowing us to enjoy a comfortable dining experience.✨Course Menu✨ - Appetizer - Soup - Sashimi - Steamed Dish - Assorted Platter - Chilled Dish - Simmered Dish - Rice Dish - Pickles - Dessert ✨Drinks Ordered✨ - Highball - White Wine (Saint Aubin / Bottle) - Katsunuma Winery Grape Juice (Red) - Aichi Yuyake Hime Mandarin Juice Every dish was wonderfully delicious, but I was particularly moved by the "Assorted Platter." It featured my favorite meat dishes, which are rare in Japanese cuisine, making it my absolute favorite! Once again, the quality did not disappoint, and I was completely satisfied! My family, including my daughter, was so impressed that we found ourselves speechless.The food was incredibly delicious, and the warm hospitality and thoughtful service made the experience even more enjoyable. I truly feel that I want to keep coming back for as long as I live.I thoroughly enjoyed the amazing dishes once again! I’m so glad to be alive. It was a great meal! Less

There is a Japanese restaurant that I naturally find myself drawn to with each change of season."Ootani" is a highly sought-after establishment in Nagoya, renowned for its exceptional popularity and cost performance. It has earned trust not through flashiness, but through a consistent dedication to quality.The owner, Mr. Arihiro Otani, trained at "Mochizuki" before becoming independent in 2013. The calmness in his movements within the open kitchen reflects his commitment, as he faces each dish with sincerity.On this day, I enjoyed the "Minazuki" omakase course for lunch.The first dish featured grilled water shield and scallops, accompanied by corn mousse and dashi jelly. From the very first bite, the refreshing essence of early summer spread through.The soup was made with sweet shrimp and fava bean paste, garnished with winter melon, yomogi gluten, and green yuzu, highlighting the gentle flavor of the clear dashi.The simmered dish consisted of anago (conger eel) and edamame in a fried tofu skin, topped with a sauce made from wild celery. The tender cooking and fresh aroma left a lasting impression.The chilled dish, a sesame tofu, showcased the restaurant's quiet yet significant presence. Simple yet deeply satisfying, it is always a highlight.For the main course, I had rice cooked with sea bream, new lotus root, and young ginger. The meal flowed gently to a close, complemented by red miso soup and rolled omelet, creating a serene conclusion. The dessert, panna cotta with Miyazaki mango sauce and cherries, along with matcha and adzuki bean ice cream monaka, provided a refreshing finish.On this occasion, I shared the seasonal meal with my family, and the warm personalities of Chef Otani and his apprentice, Yuji Shindo, created a peaceful atmosphere throughout. It felt like not only the quality of the dishes but also the "comfortable dining experience" added significant value to this restaurant."Ootani" is not a place that emphasizes flashy surprises; instead, it leaves a profound sense of satisfaction through the precision of each dish and the high level of seasonal composition, making it a wonderful restaurant that I naturally want to visit again.◾️ Tabelog Bronze◾️ Tabelog Top 100 (Japanese Cuisine)◾️ Michelin One Star【Minazuki Lunch Course】* Appetizer - Grilled water shield from Aomori and scallops, corn mousse, and dashi jelly - Micro tomatoes and okra from Hokkaido * Soup - Sweet shrimp and fava bean paste soup, yomogi gluten, green yuzu, winter melon * Sashimi - Sashimi of gurnard and tuna, white shrimp wrapped in kombu, jelly with shirasu and edamame - Sea grapes, lotus root in soy sauce, and thick soy sauce * Simmered Dish - Anago and edamame in fried tofu skin with wild celery sauce, young corn, green beans, and red shiso leaves * Chilled Dish (Specialty) - Smooth sesame tofu (sesame crackers, sesame cream, sesame tofu) * Rice Dish - Rice cooked with sea bream, new lotus root, and young ginger, Moroccan beans - Red miso soup with myoga and nameko mushrooms - Rolled omelet * Pickles - Cucumber pickled in nuka, daikon pickled in plum vinegar, ginger pickles, and cabbage pickled with kombu * Dessert - Panna cotta with Miyazaki mango sauce and cherries - Matcha and adzuki bean ice cream monaka * Drinks - Yuzu tea, green tea #Ootani #JapaneseCuisine #NagoyaGourmet Less

I was finally able to visit after a year. The highly sought-after restaurant "Ajidokoro Ootani" is known for its difficulty in making reservations. On this day, it was a private gathering for food enthusiasts, and I recognized many familiar faces, which made for lively conversations. As always, each dish was beautifully presented and delicious.- Appetizer: (Water Shield and Scallop, Corn Soup) - Soup: (Sweet Shrimp and Fava Bean Cake Soup) - Sashimi: (Madai and Tuna Sashimi, White Shrimp with Kombu) - Steamed Dish: (Steamed Pike Conger with Rice, Corn Yuba Shumai, Winter Melon, and Dashimaki Tamago) - Assorted Dishes: (Grilled Eel, Beef-Wrapped Asparagus, Fried Horse Mackerel with Shibazuke Tartare Sauce, Iwa Mozuku with Young Ginger in Vinegar, Squid and Small Potatoes, Kara-age in Savory Sauce) - Chilled Dish: (Smooth Sesame Tofu) - Simmered Dish: (Anago and Edamame Hanryo, with Celery Sauce) - Rice Dish: (Madai and New Lotus Root, Young Ginger Takikomi Rice, with Myoga and Nameko Red Miso Soup) - Pickles: (Nukazuke Cucumber, Umezu Pickled Daikon, Karimori Ginger Pickles, Kombu Pickled Cabbage) - Dessert: (Lemon Panna Cotta with Miyazaki Mango Sauce, Matcha and Red Bean Ice Cream Monaka)I was completely full, thank you for the wonderful meal! I was also delighted to take home the leftover rice as onigiri. This is a place I would love to visit again. Less

【2026.06 Date♪】Located halfway between Nakamura Park Station and Iwatsuka Station on the Higashiyama Line, this reservation-challenging Japanese restaurant is just a 500-meter straight walk from Exit 5 of Nakamura Park Station, on the left side.Despite being a Michelin-starred establishment, it’s surprisingly affordable and delicious, making it a top choice for regular visits. However, I hesitated to come here, thinking that if I was going to travel all the way from the outskirts of Chita to Nagoya, I might as well go to a more upscale restaurant. But now that I’m becoming a Nagoya local, I’ve been secretly planning to make this place a regular spot!So, after five months, I planned a date with my wife.But then…?My son wanted to stay over at home due to work commitments, saying he’d cook dinner and eat together, so we couldn’t go!If I canceled on someone else, I’d definitely be in trouble! (Just a figure of speech)In a pinch, I asked a friend who loves to eat to join me instead!I’m grateful to have so many food-loving friends around! So, we walked from Nakamura Park Station and arrived just in time, 10 minutes before the restaurant opened, as the noren (curtain) was hung up.(↑ Wonderful! A perfect example of a restaurant that starts serving all at once!)Having already done a solid workout at the gym, I indulged in a draft beer while waiting.I enjoyed a reasonably priced and delicious course meal! 【2026.06 Omakase Course♪】【Appetizer】Thinly sliced vegetables and scallops, corn mousse, okra, micro tomatoes【Soup】Bowl of sweet shrimp and fava bean fish cake, yomogi (mugwort) wheat gluten【Sashimi】Washed sea bream and tuna sashimi, white shrimp wrapped in white cloth, jelly with edamame and shirasu (young sardines), sea grapes【Steamed Dish】Steamed eel with rice, corn yuba (tofu skin) shumai, winter melon, steamed egg with dashi, onion ponzu, meat miso【Assorted Dishes】Grilled eel, beef-wrapped asparagus, fried horse mackerel, tartar sauce with pickled shiba, three-vinegar with seaweed and young ginger, squid and small potatoes, simmered thick fried tofu【Chilled Dish】Smooth sesame tofu【Simmered Dish】Anago (conger eel) and edamame fish cake with a celery sauce【Rice Dish】Sea bream and new lotus root, new ginger mixed rice, young burdock and nameko mushroom red miso soup【Pickles】Nukazuke (pickled cucumber) and ume vinegar pickled daikon, lightly pickled ginger, and cabbage with kombu【Dessert】Lemon panna cotta with Miyazaki mango sauce, ice cream monaka with matcha and red beans【Drinks】Draft beer x2Junmai Ginjo Tenseisake MiraiJuyondai Nakadori Kamishiro Junmai DaiginjoUrakasumi Junmai Karakuchi SansanTotal bill: JPY 18,000 per personI will continue to visit this restaurant regularly! Less

About an 8-minute walk from Exit 6 of Nakamura Park Station on the subway.On this day, I visited with six gourmet friends and enjoyed a seasonal course for JPY 6,600.☆ Chilled Chawanmushi with Sakura Shrimp and Scallops, topped with Pea SauceA refreshing dish that captures the essence of early summer.☆ Clear Soup with Shirasu, Yuba, and TorigaiThe elegant aroma of the dashi and delicate flavors bring peace to the heart.☆ Sashimi of Ishidai, Katsuo, and AjiEach one was delicious.☆ Fried Anago and Kuruma Ebi Tofu with Kuzu PowderLight and crispy on the outside, fluffy on the inside, with a gentle okra sauce.☆ Smooth Sesame Tofu☆ Takikomi Gohan with Kinmedai and Young Ginger, and EdamameThe freshness of the young ginger and the umami of the Kinmedai are incredible!Burdock and Kyoto-style Fried Tofu in Red Miso SoupDashi-maki Tamago (rolled omelet)☆ PicklesNukazuke (fermented pickles) of cucumber, Saikyo miso pickles of new burdock, Sudachi pickles of daikon, and sweet vinegar pickles of new onions.☆ Panna Cotta with Miyazaki Mango and Ruby Grapefruit JellyThe panna cotta at Ootani is always delicious and I love it every time! ♡Brown Sugar Warabi MochiA refined sweetness that is perfect for after the meal, nicely wrapping up the course.This is a place I want to visit each season to enjoy the flavors of the moment.It was a great meal! m(_ _)m Less

I was invited to a hard-to-reserve restaurant called Ootani in Nakamura Ward, and I finally made it there. This time, I enjoyed a relaxing experience in a tatami seating area.The JPY 12,100 course was exceptional for the price. I truly felt it was a great deal with high satisfaction.The appetizer featured melt-in-your-mouth Kakuni (braised pork belly) made from Mikawa Mochi pork, and the grilled young sweetfish paired perfectly with Japanese sake.The sashimi was incredibly fresh and absolutely delicious.The finishing touch was the flavorful Takikomi Gohan (seasoned rice), and I even took home the leftovers.The drinks were thoughtfully paired with the dishes, and I ended up enjoying quite a few.Thank you for the wonderful meal! Less

A top-notch kaiseki restaurant in Nagoya, Ootani showcases the changing seasons beautifully with each dish, highlighting fresh ingredients through meticulous preparation. The lively atmosphere felt across the counter, combined with a warm and relaxed vibe, adds to the charm of this establishment.【May Seasonal Offerings】I was captivated from the very first appetizer. The chilled chawanmushi with sweet shrimp and scallops offers a refreshing texture, with a delicate taste of the sea. The pea puree adds a fresh, green aroma reminiscent of early summer, gently enveloping the palate.The soup dish features a clear broth with shirasu (whitebait) and yuba (tofu skin) dumplings. The beauty of the clear dashi broth took my breath away. The soft texture of the yuba dumplings combined with the umami of the shirasu created a deeply flavorful experience.For sashimi, we had stone bream, bonito, and horse mackerel. Each was sliced to enhance its unique characteristics, with the horse mackerel's rich sweetness and freshness being particularly impressive. You can really sense the confidence in the ingredients.The steamed dish of masu salmon was perfectly textured and flavorful. The new onion yuba shumai offered a gentle sweetness, and even the rolled omelet steamed in a bamboo basket was fluffy. You can feel the craftsmanship in the careful cooking.The assortment of seasonal delicacies was outstanding. The grilled ayu (sweetfish) was fragrant, embodying the essence of early summer. The braised Mikawa pork belly was melt-in-your-mouth tender, while the cream croquette with clams and spring cabbage seamlessly blended Western elements into Japanese cuisine. The Dutch-style eggplant and kinome (Japanese pepper) salad were also impeccable, making for excellent drinking snacks.After enjoying the smooth sesame tofu, we moved on to the fried anago (conger eel) and shrimp tofu coated in kudzu starch. The delicate batter revealed the umami of the anago and the sweetness of the shrimp. The gentle thickness of the okra sauce was delightful, making this dish a true seasonal highlight.The final dish of kinmedai (red snapper) with young ginger and edamame rice was exceptional, with an aroma that filled the air as soon as the lid was lifted. The refined fat of the kinmedai, the refreshing taste of young ginger, and the texture of the edamame created a lasting impression. The accompanying red miso soup and carefully prepared pickles were excellent supporting players.For dessert, the panna cotta topped with refreshing Miyazaki mango and ruby grapefruit jelly was delightful, and the lingering taste of brown sugar warabi mochi was equally satisfying.This restaurant attracts me not with flashiness, but with its ability to thoughtfully showcase seasonal flavors. With each change of season, I find myself wanting to return to this remarkable kaiseki establishment.It was a great meal! Less