Akasaka Ogino (赤坂おぎ乃) Tokyo

Tabelog 4.35 🥈
⁡
Akasaka Ogino is currently one of the most difficult to book kaiseki restaurants in Tokyo. A lot of restaurants reserved seats for regular customers but this 7-seat restaurant is genuinely fully booked till 2026.

The omakase started off with a beautifully plated uni and kegani on a giant lotus leaf. It was followed by multiple hot dishes, including the perfectly executed grilled unagi which was crunchy, juicy and flavor packed. Hassun is always my least favorite course in a kaiseki meal but Ogino San managed to turn the small dishes unique and delicious! Needless to say, the hassun platter was stunning!

I also rejoiced the tsubugai and its liver sauce that was mixed with freshly made goma paste, bringing a unique bittersweet aftertaste to the sweet and oceanic tsubugai. The showstopper was definitely the grilled mushroom and masu donabemeshi which was packed with charcoal aroma and umami ikura jus. I added 3 bowls during the build-your-own-gohan session with the delicious condiments curated by Ogino San.

Outstanding food, service, aesthetics and cospa – this is probably my favorite modern kaiseki in Japan right now!
⁡
-—————⁣⁣
💴Budget: 40,000 yen⁣⁣⁣⁣
🥘Food: 9⁣.5
🍹Drinks: 9
🏢Vibes: 10
⚖️C/P: 10 Less

[한/日/EN] 2023.10 #赤坂おぎ乃 (Akasaka Ogino/아카사카 오기노)

Chef: @satoshiogino

赤坂駅から徒歩3分にある日本料理「赤坂おぎ乃 」
"Akasaka Ogino", Japanese restaurant, a 3-minute walk from Akasaka Station.
아카사카역에서 도보 3분 거리에 있는 일본요리 전문점 “아카사카 오기노”

「伝統のあるものを大切にする王道の日本料理」のおまかせコースを荻野聡士氏が腕を振るっている。コースの中でも「八寸」には季節感たっぷりお客さんが感じてくれる為に力を込め、食材は「樋口農園」から、魚介は全国の信用おけるネットワークから仕入れている。「桜の香りを移した桜鯛のお造り」「煮穴子、旬菜寿司」「香箱蟹メスの外子&内子」などが楽しめる。料理と合わせてソムリエがプレミアム酒などが堪能できる
予約：OMAKASE
予算：￥34,000〜

★ 「美味しそう」と思ったら"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

Satoshi Ogino's Omakase course allows customers to experience "noble Japanese cuisine that respects tradition". He puts a lot of effort into the "Hassun” (small dishes served in traditional Japanese cuisine) to give customers a true sense of the season and buys ingredients from "Higuchi Farm" and seafood from a trusted network throughout the country. The menu includes cherry blossom sea bream sashimi, boiled conger eel and sushi with seasonal vegetables, female snow crab’s inner and outer roe, and more. Sommeliers serve premium sake and other drinks to match the cuisine.
Reservations: OMAKASE
Budget: From ¥34,000

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

이 곳의 셰프 오기노 사토시씨는 “전통이 잘 담긴 일식 정통” 오마카세 코스를 손님들께 제공합니다.
코스 중에서도 “핫슨(여러 가지 음식을 큰 그릇에 함께 담아 내놓는 것)”에는 손님에게 계절감 가득한 느낌을 주기위해 많은 노력을 기울이고 있으며 식재료는 “히구치 농장”에서, 해산물은 일본내의 신뢰할만한 거래처에서 구입하고 있습니다. 메뉴에는 벚꽃 도미회(사쿠라다이), 붕장어 조림과 제철 채소를 곁들은 초밥, 암컷 대게 알 등이 있습니다.
소믈리에가 요리에 어울리는 고급 사케와 기타 음료도 추천드리니 잊지마시기 바랍니다!
예약 : OMAKASE
예산 : ￥34,000〜

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!) Less

📍Akasaka Ogino 赤坂 おぎ乃┆🗼Akasaka 赤坂┆💎Omakase Course おまかせコース (¥33,000 / person)┆𝗣𝗮𝗿𝘁 2 / 2

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Traditional Japanese · 日本料理
🏷┆@satoshiogino #赤坂おぎ乃
💰┆¥30,000~¥40,000🌛
🚉┆Akasaka 赤坂駅 (Exit 7)🚶🏽‍♀️2min
👣┆Smart Casual · スマートカジュアル
📅┆Introduction Only · 予約困難店
✍️┆Food 10/10 · Vibe 10/10 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
【Description】
“Akasaka Ogino” is a “Nihon-ryori” (traditional Japanese cuisine) restaurant that opened in March 2020🌷 The Owner Chef @satoshiogino started his culinary career at the prestigious “Arashiyama Kitcho” in Kyoto before working for “Kojyu” and “Okada” in Ginza✨ There are 7 counter seats, and guests can observe each dish being carefully prepared with seasonal ingredients and delicacies🌻

【Comment】
The cover photo features “Donabe-Gohan” (claypot-cooked rice), served with “fugu” pufferfish and “kujonegi” spring onions🔥 The Seasonal “Hassun” was also particularly memorable, inspired by “Setsubun” (a Japanese festival held the day before the start of spring in the traditional calendar)🌷

① 🐡Claypot Rice with Pufferfish & Spring Onion
②, ③, ④ 👹Seasonal "Hassun"
⑤ 🦀Snow Crab with Starch Sauce, Lotus Root Mochi
⑥ 🐍Conger Eel on Rice
⑦ 🍚Claypot Cooked Rice
⑧ 🍓Strawberry "Daifuku”, Caramelised Walnut
⑨ 🍨White Chocolate Ice Cream, Butterbur Sprout

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
【店舗概要】
美食家なら誰もが知る、日本料理の名店「赤坂 おぎ乃」🌸 店主の @satoshiogino 大将は京都の「嵐山吉兆」にて8年間修業した後銀座で経験を積み、2020年3月に独立🎉 ７席のカウンターからはオープンキッチンが眺められ、「歳時期や節句を料理に落とし込んでいく」をモットーに旬の食材が丁寧に調理されます🍁 季節に合わせた美しい器からおもてなしまで、全てが素晴らしいお店です🥲

【コメント】
「節分」をテーマにしたおまかせコースの後半です✨ 中でも「八寸」は特に感動的で、絵馬の形をしたお盆の上に「福」を意味する小料理が並んでいました🐎「鬼は外、福は内」ということで、「鬼」のデザインの器は敢えてお盆の外に置かれていたのもチャームポイントでした🥹 可能であれば、毎シーズン通いたいお店です🐉

① 🐡河豚と九条ネギの土鍋ご飯
②, ③, ④ 👹八寸
・🫘福豆・根菜
・🍠シルクスイートの焼き芋天ぷら
・🥒海蘊と海鼠お酢の物
・🐟鰯のフライ・梅おろし
・🍊金柑・豆腐の白和
・🦆炭火焼き鴨
・🐟あん肝・辛子酢味噌　
⑤ 🦀松葉蟹の餡掛け・魂蓮根のお餅
⑥ 🐍鰻丼
⑦ 🍚五色丼
⑧ 🍓苺大福・白餡・胡桃のキャラメリゼ
⑨ 🍨ホワイトチョコのアイス・蕗の薹

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_akasaka #tokyohalfie_赤坂 #tokyohalfie_ogino #tokyohalfie_おぎ乃 Less

📍Akasaka Ogino 赤坂 おぎ乃┆🗼Akasaka 赤坂┆💎Omakase Course おまかせコース (¥33,000 / person)┆𝗣𝗮𝗿𝘁 1 / 2

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Traditional Japanese · 日本料理
🏷┆@satoshiogino #赤坂おぎ乃
💰┆¥30,000~¥40,000🌛
🚉┆Akasaka 赤坂駅 (Exit 7)🚶🏽‍♀️2min
👣┆Smart Casual · スマートカジュアル
📅┆Introduction Only · 予約困難店
✍️┆Food 10/10 · Vibe 10/10 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
【Description】
“Akasaka Ogino” is a “Nihon-ryori” (traditional Japanese cuisine) restaurant that opened in March 2020🌷 The Owner Chef @satoshiogino started his culinary career at the prestigious “Arashiyama Kitcho” in Kyoto before working for “Kojyu” and “Okada” in Ginza✨ There are 7 counter seats, and guests can observe each dish being carefully prepared with seasonal ingredients and delicacies🌻

【Comment】
After a mind-blowing visit to “Akasaka Ogino” last autumn, I was fortunate enough to secure a last minute cancellation seat for the “Setsubun” themed winter course☃️ The cover photo is a signature and a personal highlight, sliced Fatty Tuna topped with seaweed boiled in soy sauce, “Nagaimo” yam and “kimijoyu” (raw egg yolk mixed with soy sauce)🌟

① 👑Medium Fatty Tuna
② 🍶Welcome Sake
③ 🍵Savoury Custard with Yuba, Pickled Plum
④ 🦐Tiger Prawn & Japanese Half Beak
⑤ 🐟Sweet Sea Bream, Wood Ear Mushroom, Kabu
⑥ 🧅Aged Yellowtail・Onion Soy Sauce
⑦ 🐡Fried Pufferfish with Rice Crackers & Milt
⑧ 🥬Yelloweye Rockfish, Sansho Miso, Chijimi Spinach
⑨ 🌷Lily Root Tofu, White Miso

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
【店舗概要】
美食家なら誰もが知る、日本料理の名店「赤坂 おぎ乃」🌸 店主の @satoshiogino 大将は京都の「嵐山吉兆」にて8年間修業した後銀座で経験を積み、2020年3月に独立🎉 ７席のカウンターからはオープンキッチンから眺められ、「歳時期や節句を料理に落とし込んでいく」をモットーに旬の食材が丁寧に調理されます🍁 季節に合わせた美しい器からおもてなしまで、全てが素晴らしいお店です🥲

【コメント】
ご縁があり、念願叶って冬のコースにもお伺いさせていただいた「赤坂 おぎ乃」✨「節分」を構成にした内容は様々なクリエイティブな工夫がされていて、終始感動の連続でした🥲 カバー写真はお店の定番メニューである本鮪の中トロと大トロのお造り👑 海苔の佃煮と長芋を添え、更に黄身醤油をかけた、食材の旨味を活かした絶品でした💯

① 👑本鮪の中トロと大トロ・黄身醤油
② 🍶歓迎酒
③ 🍵湯葉の茶碗蒸し・菊芋・梅干し
④ 🦐車海老・カンヌキ
⑤ 🐟甘鯛・きくらげ・蕪
⑥ 🧅8日間熟成の鰤・玉ねぎ醤油
⑦ 🐡河豚のおかき揚げ・白子
⑧ 🥬メヌケ・山椒味噌・ちぢみほうれん草
⑨ 🌷百合根豆腐・白味噌

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_akasaka #tokyohalfie_赤坂 #tokyohalfie_ogino #tokyohalfie_おぎ乃 Less

🇯🇵
another one of the most remarkable meals i’ve had this trip. helmed by a warm chef with a extremely bubbly team, this kaiseki has gained a lot of popularity and attention, deservingly so.
so grateful to be invited by another fairy god-mother to try their winter matsuba-kani course right before christmas. their ‘signature’ chutoro with an eggyolk sauce and gorgeous knife-work in the ika marks an incredible start to the meal. the first kani dish of the night was a form of a meatball in dashi wanmono, so concentrated in sweetness of crab and one of my favourites of the night. followed by simply grilled kani legs, a mix of kani and kani miso with a side of shari with karasumi, before the kani gohan. other plates in between of course featured his gorgeous hassun, with a theatrical lights off moment, it was truly a feast for the eye and stomach, featuring freshly fried and piping hot sweet potato tempura, ankimo, shirasu and some vegetable dishes. his freshly grilled unagi was also remarkable, super plump and meaty, before the final round of shiro gohan is served with ample compliments to your liking which i got everything - karasumi, ikura, egg yolk, akami zuke, jako, burdock. given his newly established sweets shop, his desserts were no less spectacular, featuring a persimmon panna cotta and a red bean and pear daifuku. thank you for the gorgeous meal, would love to come back and experience another season here.
side note: his dorayaki from his sweets shop are so so good, highly recommend the mascarpone one, fresh cream and azuki was also very very nice.
-
december 2023
-
december course (¥38,500)
-
would revisit: yes
reservations: intro-only
price range pp: ¥30,000-¥60,000
-
📍赤坂おぎ乃
location: 6-3-13 akasaka, tokyo
-
#2feastingpigs_tokyo
#2feastingpigs_japan Less