Akasaka Ogino Tokyo

〜
11.煮物

❶赤むつ
❷冬瓜
❸焼き松茸
❹松茸の餡
❺白髪葱

秋味のクライマックスとでも言いたげな
旬の素材を和やかに纏めて風情を感じる
実に麗しの味覚が煮物にてご用意です。
ここに来て少しお腹も膨らんでるところ
更に誘惑度が高まる一品をあしらってて
誠にチャーム度の高きコース構成に参る。
斯様なあしらいをされては高齢の私には
命が縮まって仕舞う美味しいの大行進に
目が眩んでしまうのです。
然もあしらわれた素材はこの時期に旬を
迎えるぐじに穏やかな甘い味わいの冬瓜
とても優しく咀嚼を進めて頂けるもので
その佇まいは貴婦人そのものなのです。

そしてここに来て再度の松茸様のご登場
此れも吃驚です。
今日は松茸祭りの大サービスディか？
こんだけ国産松茸をご用意されてるとは
お店の負担も相当なものであると同時に
大変有り難くパクついて仕舞うのですよ。
然も細切りの松茸と極太コロの合わせ技
此れは香味も芳醇に纏わりつくわ鼻腔は
ピクピクするわ口内へ芳しいが満ちるわ
とても堪らん松茸様の香味と旨みが溢れ
大変美味なる体験を頂く貴重なひと時と
相成りました。

11.お食事

❶ブータンの松茸ご飯

炊き立ての白ごはんにたった今大きな松茸の
傘を大将がサクサクッと刻んだ松茸を山盛で
炊き上がったばかりの土鍋の白ご飯に颯爽と
投入して土鍋の表面は松茸で埋め尽くされて
真っ白に七変化し投入直後に蓋を閉めてから
ジンワリ蒸されて松茸を香り付けされてます。

此処で松茸ご飯には松茸の妙味をより一層に
引き出す為振り塩をパラパラして柚子の汁も
振って柚香を松茸ご飯に添えられてます。
このお薬味たちのアクセントが実に見事にも
松茸ご飯を単なる松茸だけの味覚ではなくて
より松茸の香りが広がり咀嚼の奥にフワッと
香る柚香と合わせて松茸の味覚が活き活きと
躍動感を持って来る味わいへと変貌を遂げて
舌の高揚感が止まらなくなります。

いやはや大満足と共に興奮が行き交うご飯に
感嘆しまくりでした。

❷5種類の茸と鮭を炭火焼きにして更には
新イクラを投じた秋味満載の炊き込みご飯

もうお腹一杯になりつつありこれ以上は
どうかなと思いつつ秋鮭と新イクラとの
コラボ企画の魅力には打ち勝てずで舌が
欲するままに気が付いたらお口の中には
秋鮭のふっくら嫋やかな身質の味わいに
興奮しイクラ珍味に舌を俄然絡ませてて
高揚感が漂う秋味をガッツリ頂いており
満面の笑みで受け止めておりました。

❸白ごはんと定番のお供たちによる
多彩な締めのご飯

此処で追加の定番メニューのご紹介となります。

・雑魚の山椒煮ご飯
・金山寺牛蒡ご飯
・鮪漬けご飯
・鰹節ご飯
・唐墨乗せ
・兵庫県の卵の卵かけご飯

等々のご用意があり相変わらず多彩なご用意で
舌を弄んでくれる嬉しい企画のご登場です。
お腹が膨らんでる方にはご飯のお供を全部乗せ
或いは未だ未だ頂けるという方には一膳ずつを
ご用意して誠に締めのご飯を多彩に演じて頂き
舌を歓喜に導いてくれる企画に感謝感激。
私はもう腹パンパンにて控えさせて頂きました。

12.甘味〜葡萄のゼリー寄せ〜

❶シャインマスカット
❷巨峰
❸干し葡萄と赤ワインのソース

13.水菓子

❶練乳アイス
❷落花生のゼリー
❸落花生パウダー
❹高知阿波番茶

@satoshiogino
@fumiko.horiuchi0310

#赤坂グルメ
#赤坂gourmet
#赤坂割烹
#赤坂おぎ乃
#荻野聡士

■2029.9.10（木）20時半〜23時

■お料理 お任せ¥43,000税込
お酒含むお会計¥56,000税込 Less

I had a wonderful summer course at Akasaka Ogino.I was impressed throughout the entire meal.【Course Menu for the Day】Edamame Purée (Niigata-produced Kurozaki edamame, kombu broth, and soy milk base / layered yuba, Ehime-produced red sea urchin, shellfish jelly)Seasonal Cold Appetizers Sweet shrimp, grilled scallops, water shield, marinated fruit tomatoes, grilled okra / clear tomato jelly with sudachiSoup Pike conger and fresh wood ear mushrooms / freshly shaved bonito dashiSashimi Okose (with innards, string, and skin / served with chili vinegar and ponzu jelly) Grilled toro-sagoshi (skin seared / with green onion salt sauce, green onions, ginger, myoga, yuzu, and sudachi) Hokkaido-produced turban shell (with liver soy sauce and freshly roasted sesame)Specialty Cold somen noodles / steamed abalone, liver sauce, and abalone puréeEight Delicacies Shine Muscat grape salad (steamed in white wine, sesame cream), figs in white wine Iwa mozuku vinegar White chocolate and corn purée Octopus chili (with plum vinegar and wasabi) Olive beef (Hiu-chi) shabu-shabu Silk sweet tempuraGrilled and Fried Dishes Grilled ayu from Tenryu River (with head and tail as bone crackers, and wasabi vinegar) Fried knife fish (with new ginkgo purée)Warm Dish Winter melon and hairy crab with sauceRice Dishes Eel rice bowl Rice cooked with eggplant and ginger All toppings included Sea bream ume chazukeDessert Mizu yokan Yogurt ice cream and peach compote Less

I finally visited Akasaka Ogino, a long-awaited experience.From start to finish, I was constantly impressed by the meticulous craftsmanship and the way they brought out the true flavors of the ingredients.What stood out the most was the summer specialty, perfect for this season. It was a dish that combined refreshing seasonal blessings with a robust character, and the moment I took a bite, I was captivated by the aroma and deep umami that unfolded. The precision in the dashi preparation and cooking techniques truly shone through.And of course, at Ogino, the highlight is the rice dishes to finish off the meal. This is where they really shine!They were so delicious that I couldn’t stop eating and ended up trying all the varieties. The cooking and seasoning variations were remarkable, and even though I was full, each dish slid down effortlessly. Each one offered a different experience, making it a truly blissful finale.From the warm hospitality of Chef Ogino and the staff to the comfortable atmosphere, everything was top-notch. I definitely want to return in a different season; this is a memorable restaurant that will stay in my mind. It was a great meal! Less

【Akasaka Ogino】・Tokyo: About a 3-minute walk from Akasaka Station・Average Budget: JPY 40,000 - 49,999・Tabelog: 4.50 (as of posting)2021, 2023, 2025: One of Tokyo's Top 100 Japanese Restaurants2023 Tabelog Award Bronze2024, 2025, 2026: Tabelog Award SilverMichelin One StarI visited "Akasaka Ogino" at a regular customer's table.Upon entering the restaurant, I was warmly welcomed by the staff with bright smiles and cheerful greetings, creating a great first impression ★☆The owner is Mr. Satoshi Ogino.Born in Tokyo in 1987, he trained in Japanese cuisine for eight years at the renowned "Arashiyama Kitcho" in Kyoto after graduating from high school. He then returned to Tokyo to study under Mr. Tohru Okuda at "Koju" for five years. After that, he served as the head chef at the sister restaurant "Okuda" for two and a half years before opening his own restaurant, "Akasaka Ogino," in Akasaka, Tokyo, on March 10, 2020.Just six months after opening, he earned a Michelin star in the Japanese cuisine category in the **Michelin Guide Tokyo 2021**. He maintained this star in the following year's **Michelin Guide Tokyo 2022**, showcasing his exceptional skills and experience in Japanese cuisine.Mr. Ogino emphasizes, "I want my customers to feel the seasons and aromas of Japanese cuisine. Throughout the course, I aim to provide a generous amount of seasonal delicacies while maintaining delicacy. I would be happy if guests leave feeling completely satisfied."On the day of my visit, I enjoyed an omakase course themed around **Obon**. True to his words, I was treated to an abundance of delicious Japanese dishes that captured the essence of the season, leaving both my stomach and heart fully satisfied!At the end of the course, I was even given a takeaway featuring two types of clay pot rice as a gift! The service spirit was evident until the very end, and the combination of exquisite cuisine and exceptional hospitality made for a truly wonderful and enjoyable experience. I’m not sure when I’ll return, but I definitely look forward to visiting again. It was a great meal!◆Omakase Course◇ (Theme: **Obon**)Course + 2 Drinks for JPY 49,500・TenbiYamaguchi Prefecture, Choshu Sake Brewery*Served first in the course*・New Niigata Kurosaki Edamame PuréeTopped with Akau・Grilled Shrimp, Seared Scallop, JunsaiGrilled Okra, White Datsu, Fruit Tomato・Amakusa's Golden Hamo SoupWood Ear Mushrooms・Sashimi of OkoseChili Vinegar・Wara-Grilled BonitoNegi Sauce・Turbo ShellTurbo Shell Liver Soy Sauce, Freshly Ground Sesame・Abalone SomenSteamed Abalone, Abalone Liver Sauce, Handmade Somen **Kamisugi**Combined with Abalone Purée and Dashi・HassunKobe Beef Hiuchi Grilled ShabuOctopus Chiri ~ Hon-Mountain WasabiWhite Chocolate PuréeMozuku Vinegar ~ Iwa MozukuWine-Braised Toyokohime, White Sesame with Shine MuscatSilk Sweet Tempura・Grilled Sweetfish from Tenryu RiverTade Vinegar・Tempura of Managatsuo by FujimotoNew Ginkgo Purée, Roasted Sesame・Stewed Winter Melon on a Hot PlateHairy Crab Sauce, Myoga・Unadon・Clay Pot Rice with Eggplant and New GingerKatsuobushi・Hojicha・Clay Pot White RiceTopped with Homemade Karasumi, Egg Yolk, Burdock, Chirimenjako, Katsuobushi, Chives, and Nori・Tai Ume ChazukeMixed with Flaked Sea Bream and Umeboshi, Nori, Mitsuba, and Hon-Mountain Wasabi・Mizu YokanSoft Mizu Yokan that maintains its shape just barely・Yogurt Ice CreamPeach Compote・Awa Bancha (あわばんちゃ)A rare post-fermented tea made in the mountainous areas of Tokushima Prefecture (such as Kamikatsu and Naka) for over 300 years, fermented with natural lactic acid bacteria・TakeawayClay pot white rice topped with chirimenjako, burdock, and sansho, and half filled with clay pot rice with eggplant and new ginger topped with nori, katsuobushi, and dashi.◆Add-ons◇・ROCOCO Tokyo WHITE・Ouroku Hachi○ Junmai Nama GenshuShimane Prefecture, Orokuzake Brewery Less

I had visited Akasaka Ogino a few times when it first opened, thanks to a friend who had a reservation. However, after leaving my job, I hadn’t had the chance to return.This time, another friend had a reservation, so I was able to visit again.The food was truly delicious.When I tried to make a reservation for next time, I found out that the earliest availability is in two years, and reservations will only open around the end of the year.I guess I’ll have to find a friend with a reservation (laughs).It was a great meal! Less

I was fortunate enough to secure a cancellation slot for my long-awaited first visit.The deliciousness of the dishes is evident, but what truly stands out is the beauty of the presentation and the careful selection of tableware, reflecting a high level of aesthetic awareness in every detail.- Corn Chawanmushi: Refreshing with layers of flavor that unfold beautifully, this dish is simply outstanding.- Abalone Somen: The moment I took a bite, I was struck by its brilliance, leaving a lasting impression—an undeniable masterpiece.- Octopus Shabu-Shabu: Perfectly cooked, it offers a delightful texture that balances both tenderness and a pleasant chewiness.- Hassun: Each item has a distinct personality, and everything I tried was truly delicious. (I love Wagyu ❤)- Sweetfish: The cooking technique is flawless, maximizing its savory aroma and umami flavor.- Meal (Corn and Manjyu Mixed Rice, Unadon): Even when full, I couldn't stop eating because it was so delicious, providing a highly satisfying conclusion.Additionally, I’m not fond of melon, but the chef kindly substituted it with peach. I am very grateful for that.Thanks to the chef's humble and friendly personality, along with the excellent service, I was able to enjoy a pleasant time throughout my visit.This is a wonderful restaurant that I truly want to continue visiting in Tokyo. Less

Akasaka OginoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your "likes," "follows," and "saves" for the restaurant.I revisited "Akasaka Ogino," a recipient of the 2026 Silver Tabelog Award and selected as one of the top 100 restaurants. I always look forward to dining here.The bright and lively interior, along with the smiles of Chef Ogino and his apprentices, creates a wonderful atmosphere. Each time, the food is delicious, and I leave completely satisfied.Here are the dishes I enjoyed that day, along with my thoughts:"Ume Juice" I started with a thick ume juice for my first drink."Chilled Corn Chawanmushi" This dish features sweet Gold Rush corn, served as a puree, steamed, and grilled, accompanied by green beans. A must-try for corn lovers!"Furukawa Bay Hairy Crab, Yoichi Sea Urchin, Tomato Jelly" The Kumamoto red eggplant is grilled and served with black Sakai edamame mixed with sweet soybean paste, along with grilled Moroccan green beans."Tiger Fish with Water Shield, Wood Ear Mushrooms, and White Radish Soup" "Octopus Chili with Asparagus" Served with ume wasabi sauce."Grilled Bonito with Scallion Salt Sauce and Shiso Flowers" "Hamo Hot Pot with Yellow Garlic, Kujo Green Onion, and Mizuna" This is a hot pot featuring golden hamo from Amakusa."Summer Specialty: Abalone Somen" A luxurious dish featuring steamed abalone, liver, and abalone puree, garnished with green onions. The somen noodles are from "Menjo Uesugi" in Miwa. Absolutely delicious!Hassun: "Shine Muscat White Soybean Paste" "Fruit Tomato with Water Shield" "Noto Iwa Mozuku, Nagaimo, Shiso Leaves, and Gold Leaf" "Sliced Aori Squid with Freshly Roasted Sesame and Daikon Salad" "Kinki Fish Fried in Puffed Rice Flour, Pickled Onions, and Tomato" "Kobe Beef Shabu-Shabu with New Onion Marinade and Yellow Garlic" "Silk Sweet Tempura" "Tenryu River Sweetfish, Charcoal Grilled" Served with green vinegar and wasabi leaves. The crispy texture makes it exquisite."Kamo Eggplant Charcoal Grilled with Bonito Flakes and Flower Zucchini" The flower zucchini from Ichiro Farm is tempura-fried with soft-shelled turtle meat. Served with salt and soy sauce."Turnip with Fujimoto's Managatsuo" Served with soft-shelled turtle broth sauce and ginger. This sauce is incredibly delicious!"Pickles" "Red Miso Soup" "Unadon (Grilled Eel Rice Bowl)" Perfectly cooked, with a crispy exterior and fluffy interior, it is simply exquisite."Corn Rice" A luxurious rice dish made with two types of corn: White Chocolate and Cold Rush, topped with fresh White Chocolate."Gobo Kinpira and Fujimoto's Boiled Shirasu Rice" "All Toppings Rice" In addition to the above, it includes egg yolk, bonito flakes, and seaweed."Sea Bream Ume Chazuke" "Warabi Mochi" "Amane Mask Melon with Coconut Ice Cream and Passion Fruit" I had a wonderful time and would love to visit again. It was a great meal! Less

*Akasaka Ogino (2026.7)Budget from JPY 43,000Tabelog 4.49A renowned Japanese restaurant, "Akasaka Ogino," has won the Tabelog Award 2026 Silver.On this day, the dish that captivated me the most was the summer specialty, "Abalone Somen."The harmony between the abalone and somen was remarkable, making it a representative dish of Ogino that you want to savor in the summer.In addition, the course featured seasonal ingredients such as corn, conger eel, sweetfish, bonito flakes, and soft-shelled turtle, allowing me to experience the changing seasons with each dish.I was completely satisfied with the freshly cooked corn rice as the finale. This is a restaurant I would love to visit again in a different season to chase the flavors of the seasons.Akasaka Ogino6-3-13 Akasaka, Minato-ku, TokyoBudget: from JPY 43,000Approximately 3 minutes on foot from Akasaka Station#AkasakaGourmet#JapaneseCuisine#Washoku#TabelogAward#TokyoGourmet Less

JPY 48,300, including drinks.This restaurant is quite difficult to reserve, so it’s not easy to visit.They do a great job without relying solely on premium ingredients, offering a fantastic value.Plum juiceChilled corn chawanmushi (savory egg custard)Fukagawa Bay hairy crab, Yoichi sea urchin, tomato extract jellyTiger fish with water shield, wood ear mushrooms, and white radish soupOctopus chili with asparagusGrilled bonito with straw, served with green onion salt sauce and shiso flowerEel hot pot with yellow garlic chives, Kujo green onions, and mizunaSummer specialty: abalone somen (thin noodles)Hassun (seasonal appetizer platter)Shine Muscat grape with white misoMarinated fruit tomatoes with water shieldNoto iwamo seaweed, nagaimo (Japanese yam), shiso leaves, and gold leafSliced squid with freshly roasted sesame and daikon saladKinki fish fried in okaki (rice cracker) powder, with pickled onions and tomatoesKobe beef hiuchi (flank) grilled shabu-shabu with marinated new onions and yellow garlic chivesSilk sweet tempuraTenryu River ayu (sweetfish) grilled over charcoalKamo eggplant grilled over charcoal with bonito flakes and flower zucchiniTurnip and Fujimoto's managatsuo (Japanese fish)PicklesRed miso soupEel rice bowlCorn riceGobou kinpira (stir-fried burdock root) and Fujimoto's boiled shirasu (whitebait) riceAll toppings riceSea bream ume (plum) chazuke (rice with tea)Warabi mochi (bracken starch dumpling)Amane mask melon with coconut ice cream and passion fruit. Less

This restaurant impressively highlights the charm of seasonal ingredients in its dishes. What stands out is the ability to make you feel that visiting at any time of the year is worthwhile, thanks to their creative use of seasonal produce. They don’t just use fresh ingredients; they express the unique qualities of each season through their cooking, ensuring that you never feel unsatisfied regardless of when you visit.The balance of ingredient combinations, cooking techniques, and seasoning is exceptional, with each dish showcasing a high level of craftsmanship. While they respect the fundamentals of Japanese cuisine, you can also sense a modern sensibility and playful spirit throughout.It’s true that this isn’t a budget-friendly restaurant. However, considering the generous portions and the consistently high quality of every dish from start to finish, the pricing feels justified.Moreover, the hospitality is another highlight, with attentive service that conveys a genuine spirit of welcome. You can enjoy the live experience of watching your dishes being prepared right in front of you, making it more than just a meal, but a delightful experience in itself.This is a Japanese restaurant that leaves you wanting to return again and again, with high satisfaction in terms of food, ambiance, and service. It’s no surprise that it has many repeat customers. I’m already looking forward to my next visit, even though I don’t know when that will be. Less

【Atmosphere & Service】 Located about a 3-minute walk from Akasaka Station, this Japanese restaurant presents a dignified appearance just off Akasaka Street. The interior features a calm space with only 7 counter seats, allowing for a close interaction with the chef and a focused experience on each dish. 【Cuisine】 - Seasonal Omakase Course 【Taste】 ■ Appetizer & Assorted Dishes What stands out first is not just the dishes themselves, but how they express the essence of summer through the presentation and plating. The assorted dishes allow you to enjoy a variety of flavors and textures, each one distinct. Incorporating seasonal ingredients like summer vegetables and seafood, the initial courses offer a delightful range of tastes, including cold dishes, aromatic elements, and a touch of acidity, making for an interesting start. ■ Soup Personally, I find the soup particularly noteworthy in Japanese cuisine. The moment you lift the lid, the aroma of the dashi (broth) is striking, followed by a clear umami flavor that unfolds. The dashi, primarily made from bonito, has a well-defined profile without being overly salty, enhancing the flavors of the ingredients. ■ Sashimi The seafood impresses not only with its freshness but also with the skillful knife work and temperature management that enhance its texture and umami. Delicate fish showcase subtle sweetness, while fatty fish are prepared to highlight their rich flavors, without overpowering them with soy sauce or condiments, which is a nice touch. This sashimi allows you to appreciate both the ingredients themselves and the chef's craftsmanship. ■ Grilled Dishes The grilled dishes are notable for their smoky aroma from charcoal grilling while retaining moisture in the ingredients. The surface has a delightful char, while the center remains moist. In Japanese cuisine, avoiding overcooking is crucial, and the balance here is exquisite, allowing the umami of the ingredients to unfold with each bite. ■ Rice The rice served towards the end of the course is not just a simple conclusion but stands as a well-crafted dish in its own right. Carefully prepared, considering the dashi and the rice cooking technique, it beautifully encapsulates the lingering flavors of the preceding dishes. 【Conclusion】 Akasaka Ogino is a place to visit when you want to enjoy authentic Japanese cuisine with a sense of the seasons in Akasaka. The July omakase focuses on summer ingredients, with meticulous attention to detail in dashi, aroma, cooking techniques, and presentation. The dashi in the soup, the grilling of the fish, and the seasonal essence of the assorted dishes left a lasting impression, allowing me to feel the strength of the fundamentals of Japanese cuisine throughout the course. Less

I visited this restaurant on the weekend thanks to a reservation made by a regular friend.【Visit Details】Goemiyo 2026 3 Tock (15.5 points)Tabelog Silver 2026Tabelog Japanese Cuisine Tokyo Ranking 4th (4.50)Tabelog Japanese Cuisine National Ranking 17th (4.50)【What I Ordered】■Omakase Course from JPY 39,600 (tax included)*Service charge 5% extraWith two soft drinks, the total came to JPY 44,800.Every dish was wonderful, showcasing the beauty of the season. The live cooking right in front of us was thrilling from start to finish.Looking back at the photos, I was impressed by the well-structured menu with many memorable dishes.The abalone somen was delicious, and each item in the hassun was meticulously prepared. I enjoyed every bite, from the rice dish to the dessert.The service provided by the owner, the proprietress, and the staff was attentive, and the atmosphere in the restaurant was very pleasant.I would love to visit again.It was a great meal. Less

The owner, Mr. Ogino, began his culinary journey at "Arashiyama Kichijo" in Kyoto, then moved on to "Ginza Koju," and at the age of 30, he became the head chef at "Ginza Okuda." In 2020, he established his own restaurant in Akasaka, which has now gained a reputation as a highly sought-after dining spot.From the dishes served that day, one could sense the chef's dedication to using a well-crafted dashi and his unique creativity shining through in various elements. The service and atmosphere of the restaurant were also pleasant, which explains its popularity.On the other hand, the foundational dishes that support the course menu have reached a level of consistency, both good and bad, and it raises curiosity about how they will evolve in the future.With a strong team centered around members from the restaurant's opening, they have achieved a high level of hospitality, and I eagerly anticipate their continued success.It was a great meal. Less

I visited again after six months. The summer dishes in July were delightful, featuring corn, sea urchin, eel, octopus, bonito, abalone noodles, assorted seasonal delicacies, and tempura made with Silk Sweet pumpkin, as well as sweetfish paired with dark beer and Kamo eggplant with flower zucchini. I was particularly impressed by the flower zucchini; it was wonderful to see the restaurant experimenting with new menu items. The presentation of the dishes was also very summery and beautiful. It was a great meal! Less

At the end of June, I visited Akasaka Ogino. Can you believe we’re already halfway through 2026?! Time flies.Since it’s still June, this month’s theme is the summer purification ritual, known as "Chinowa-Maki," which takes place at the end of June and December. The paper tied to the chinowa (a ring made of grass) reads "Somin Shorai no shison nari," referring to Somin Shorai, a figure from the early 8th century who hosted a traveling deity despite his poverty. He was told that by passing through the chinowa, he could avoid plagues and disasters, which is a prayer for family safety and good health. I’ve seen it several times, but this is the first time I learned its meaning!Now, let’s talk about the June menu...- **Aperitif**: Summer sake "Hito Natsu no Koi" from Atago no Matsu in Miyagi. We passed our arms through a mini chinowa to take the cup, and after pouring the sake, we toasted. Atago no Matsu is another brand from Niizawa Brewery, which also produces Hakurakusei. This time of year, we often enjoy summer sake.- **Cold Appetizer**: Corn "Dolce Dream" puree. Topped with purple sea urchin from Yoichi soaked in saltwater, and underneath is edamame kudzu tofu. It’s so refreshing and sweet! This corn is exceptionally sweet, with a sugar content of 20 degrees!- **Boiled Sweet Shrimp and Summer Vegetables**: Served with a broth mixed with wasabi and sudachi. The vegetables include grilled red eggplant from Kumamoto and snap peas. The clear topping is tomato jelly. It’s all very light and refreshing, with no oil used.- **Ayugyo (sweetfish) and Winter Melon Soup**: Made with freshly grated bonito for the broth, including water shield and okra. I started with the broth, and the ayugyo was delicious! The winter melon was also wonderfully tender!- **White Sweetfish from Junichi Fujimoto**: The back is left as is, while the belly side is pressed with a heated iron skewer for a fragrant finish. The umami is perfectly drawn out, making both sides delicious!- **Medium Fat Tuna**: Served with homemade nori tsukudani, yam, and egg yolk soy sauce. This dish is also grilled with binchotan charcoal for a fragrant touch. It’s a staple dish here, especially since the tuna is light and pairs well with the rich sauce this season.- **Golden Hamo (conger eel) from Amakusa**: Served with wasabi and plum vinegar. It’s incredibly soft and fluffy, with a rich flavor (ﾟдﾟ) delicious!!- **Abalone Somen**: A summer specialty here. Fresh abalone puree with Miwa somen noodles, topped with steamed abalone and liver sauce. It’s impressive how they thought to pair abalone puree with somen!- **Hassun**: This dish is inspired by a summer riverside scene with rafts flowing and fresh green leaves falling. - (Square glass dish) Blanched fleur tomato with broth and water shield. - (Round glass tube) Fresh yuba with broth sauce, topped with chopped green onion and ginger. - (Small glass dish) Sashimi of squid with freshly roasted sesame. - (Hydrangea dish) Softly cooked octopus with adzuki beans and local mustard. - (Bamboo tube) Grilled Kobe beef "Hiuchi" (lean meat) with grilled zucchini, served with a yolk sauce in a sukiyaki style. - (Blue Edo Kiriko) Fried Mehikari (small fish) with nanban vegetables underneath. *Please enjoy these warm dishes while they are still hot.*- **(Later)**: Tempura of Silk Sweet sweet potato.- **Grilled Sweetfish from the Tenryu River**: Served with a sweet and sour cucumber salad and black beer. The green garnish is deep-fried wasabi leaves. The sweetfish is grilled head down, creating different textures in the head, body, and tail. It’s a summer staple here, and of course, you can bite right into the head! The crispy head with the bitterness of the intestines and the tail, reminiscent of dried fish, pairs perfectly with the black beer! They select sweetfish around 16cm in size.- **Tempura of Sawara (Spanish mackerel) wrapped in sesame**: Served with grilled Kamo eggplant from Higuchi Farm, seasoned with fish sauce. The batter is crispy, while the fish is fluffy and tender, with sesame adding a delightful accent.- **Simmered Dish**: Flower zucchini from Ichiro Farm in Aichi. Inside is hairy crab paste, topped with fried bonito flakes. It’s delicious! By the way, I didn’t see hairy crab, which I usually enjoy in summer. What a surprise!- **Main Course**: - Unadon (grilled eel rice bowl) - Pickles (kombu, shiba-zuke, yam, cucumber) - Red miso soup with slippery mushrooms and tofu. The eel has a crispy skin and fluffy, sticky meat. So good! - Kinmedai (red snapper) and corn mixed rice: The kinmedai is grilled and served with the "Dolce Dream" corn from the appetizer, mixed with a new white corn variety that doesn’t have a name yet. The grilled kinmedai is delicious, and this white corn is juicy and tasty!You can request refills of either the mixed rice or plain rice. For the plain rice, we have toppings like shirasu (whitebait) cooked with sansho, burdock with kanzuri miso, and boiled shirasu from Fujimoto, along with egg and bonito flakes. There’s also sea bream ume chazuke (rice with tea). So, - **First Refill**: Shirasu two-color rice bowl! Topped with shirasu cooked with sansho and boiled shirasu from Fujimoto.- **Second Refill**: Egg and bonito flakes. Drizzled with sudachi and soy sauce, topped with shredded nori.- **Third Refill**: Sea bream ume chazuke. Only available this season! The sourness of the pickled plum is delightful.- **Dessert**: Minazuki tofu. In line with the summer purification ritual, it’s made with kudzu and wasanbon sugar syrup.- **Fruit Dessert**: Amane mask melon with coconut sorbet and passion fruit. The melon has a noble fragrance! The coconut sorbet is delicious too!With sweetfish, hamo, ayugyo, and sweet summer vegetables, this season is filled with delicious ingredients. The takeaway this time was not just the usual mixed rice bento but also included grilled kinmedai, making it quite luxurious! It was a great meal. By the way, the total amount spent was in the 50,000 yen range, just slightly over. Less

I visited my favorite restaurant, Akasaka Ogino.Welcomed by the beloved chef and Fumiko-san, I had another truly delightful experience. With new staff members joining the team, it truly feels like a rebirth of Akasaka Ogino. The quality of the dishes, the atmosphere, the service, and the warmth that flows throughout the restaurant are all top-notch.The course began with saltwater sea urchin, corn, and edamame puree. The sweetness of the corn, the aroma of the edamame, and the umami of the sea urchin combined beautifully, creating a wonderful summer-inspired start.The dish of sweet shrimp and summer vegetables showcased the freshness of the ingredients and the sweetness of the shrimp, while the ayu (sweetfish) soup was elegantly fragrant and left a lasting impression. The sashimi of white sweetfish, Okinawan bluefin tuna, and Amakusa conger eel was a stunning display of fish, clearly reflecting the quality of the ingredients and the chef's meticulous preparation.The abalone somen (thin noodles) was a luxurious and refreshing dish, leaving a memorable taste that is unique to this season.The hassun (seasonal appetizer platter) was also remarkable, featuring a variety of flavors including junsai (water shield), fruit tomatoes, fresh yuba (tofu skin), sliced squid, octopus, sukiyaki-style Kobe beef, mehikari (small fish), and silk sweet tempura. Each item was beautifully presented, showcasing the vibrant essence of Akasaka Ogino.The grilled sweetfish had a pleasant aroma and slight bitterness, while the fried ribbonfish with perilla and the duck with eggplant had a perfect balance of fragrance and texture. The simmered flower zucchini was gentle in flavor, and the chef's dedication was evident in every dish until the very end.The finale was breathtaking. The unagi (grilled eel) rice bowl, corn rice, sea bream with ume (plum) tea, and shirasu (whitebait) with burdock and egg yolk were all delicious enough to be the star of the meal. The joy of sampling a little bit of everything continued to bring happiness until the last bite.For dessert, we enjoyed kinako (roasted soybean flour) tofu with melon and coconut sorbet. It was a refined and light conclusion, leaving a perfect aftertaste.With exceptional flavors, atmosphere, and hospitality, this is truly the best restaurant. With the addition of new staff, the reborn Akasaka Ogino has become even more appealing. I will definitely return to see the chef and Fumiko-san again. Less

Tokyo Food, June 9, 2026 (Tuesday) 20:30 Tabelog 4.50 2026 SILVER 2025 Top 100 Restaurants 2023 Michelin Star (withdrew from 2024 onwards) 2026 Go-E-Miyo 3 Tock Here’s what I had for dinner the day before yesterday! It was my first visit in three months. This is one of my favorite restaurants. Chef Satoshi Ogino (@satoshiogino) spent 8 years at "Kiccho Arashiyama" in Kyoto, which has three Michelin stars, and then returned to Tokyo, where he worked for 7 years at "Ginza Koju," also a three-star restaurant, before becoming the head chef at "Ginza Okuda." He opened this restaurant in March 2020. In less than a year, he earned a Michelin star, and now it’s incredibly difficult to get a reservation! (As far as I know, this is a truly hard-to-book restaurant.) By the way, they have withdrawn from Michelin ratings after 2024. The menu consists only of an omakase course. This month’s theme is "Nagoshi no Harae" (a purification ritual). < Menu > 1. Aperitif The sake is "Saku" from Mie Prefecture. The theme for June is "Nagoshi no Harae." This ritual is held around June 30 at shrines nationwide, where participants pass through a large ring three times in a figure-eight pattern to purify themselves for the past six months and pray for good health for the next six months. I received a small ring and the chef poured the sake for me. 2. Corn Soup Using "Gold Rush" corn from Hifumi Farm in Nagasaki, which has a sugar content of 18 degrees. Underneath is edamame kudzu tofu, topped with sea urchin from Rishiri. 3. Quickly boiled sweet shrimp and summer vegetable salad No oil was used; the sauce is made with dashi, wasabi, sudachi, and soy sauce. The summer vegetables include grilled young corn, snap peas, and green beans, served with a jelly made to look like ice from tomato. 4. Sweetfish Soup Made with freshly shaved bonito dashi. Inside are winter melon, okra, and water shield. 5. Isaki (Japanese grunt) Sourced from Junichi Fujimoto (@junichi__fujimoto). The two pieces in front are from the back, while the ones in the back are from the belly, briefly heated with a hot iron. Served with salt and sudachi or soy sauce and wasabi. 6. Grilled Bonito Topped with a mixture of crushed green onions and ginger, served with a generous amount of onion vinegar. 7. Hamo (pike eel) sashimi from Amakusa Served with wasabi and plum paste. 8. Abalone Somen A summer specialty. Topped with steamed abalone and liver sauce, and grated raw abalone in a tororo style over Nara's hand-stretched somen noodles. 9. Hassun The theme is "Beginning of Summer." Served on a raft-shaped platter. The image is of a raft floating on water with fresh green maple leaves falling. - Fruit tomatoes cooked in dashi and served as a salad, surrounded by water shield. - Kobe beef sirloin sukiyaki style, with grilled zucchini and egg yolk sauce. - Fresh yuba with bonito dashi and a sweet soy sauce glaze, topped with crushed green onions and ginger. - Octopus cooked sweet and spicy with a hint of mustard, garnished with adzuki beans. - Shobudai squid, sprinkled with freshly roasted sesame seeds. - Mehikari fish fried in rice cracker flour, served over sweet and sour nanban vegetables. - Tempura of Silk Sweet potatoes, which were first baked and then fried. 10. Grilled Sweetfish from Tenryu River Grilled with the tail raised, resulting in a dried tail and a fried head from the fish's own oil, served with a green vinegar made with cucumber instead of the usual wasabi vinegar. 11. Tempura of Ribbonfish Served with a dashi sauce and garnished with seaweed. Accompanied by a whole roasted onion. 12. Hanazukin Sourced from Ichiro Farm in Aichi Prefecture, which practices natural farming without fertilizers or pesticides. Filled with hairy crab paste and served with fried bonito flakes. 13. Unadon (grilled eel rice bowl) 14. Kinmedai (red sea bream) and corn rice 15. Miso soup 16. Pickles 17. Nakaochi Tuna Rice Bowl Topped with egg yolk 18. Kinpira Gobo and Shirasu (whitebait) Rice Bowl 19. Tai Chazuke (sea bream rice with tea) 20. Minazuki Tofu A traditional Japanese sweet used in rituals for good health, made with sesame tofu topped with adzuki beans and drizzled with wasanbon syrup. 21. Coconut sorbet topped with Amane mask melon and passion fruit Once again, I was completely satisfied! Everything from start to finish was delicious. Less

A Mid-Summer Experience: Exquisite Seasonal Flavors at Akasaka OginoI revisited the renowned kaiseki restaurant "Akasaka Ogino" in Tokyo, which is currently attracting a lot of attention. The theme for this season, set by Chef Satoshi Ogino, revolves around the traditional Japanese event "Natsu-goshi no Harae" (Summer Purification). The refreshing presentation, exceptional knife skills, and meticulous approach to the finest catches were beautifully transformed into a flowing summer kaiseki course.【Appetizers and Soup: The Beginning of Clear Summer】- Saltwater Sea Urchin, Nagasaki Sweet Corn, and Edamame Kuzu Tofu The first appetizer announces the start of summer with a visually refreshing dish. At the bottom lies smooth edamame kuzuto (kuzu tofu), topped with the golden saltwater sea urchin at its peak, and finished with a purée of sweet corn from Nagasaki. The natural sweetness of the corn melds with the sharp umami of the sea urchin, creating a pure and delightful taste on the palate.- Kuruma Ebi (Tiger Prawn) with Summer Vegetables and Tomato Jelly Next is a cold dish that delights with its contrasting textures. The refreshing acidity of the tomato jelly envelops the plump kuruma ebi and crisp summer vegetables, instantly awakening the palate dulled by the summer heat.- Ainanme (White Sea Bass) and Winter Melon in Clear Broth with Jun-sai The soup showcases Chef Ogino's exceptional dashi (broth) skills. The crystal-clear broth, when sipped, releases the rich aromas of kombu and katsuobushi (dried bonito). The lightly coated ainanme is astonishingly tender, while the winter melon, okra, and the delicate texture of the special jun-sai harmonize beautifully.【Sashimi and Craftsmanship: Masterful Catch and Precision Cutting】- White Sweet Sea Bream from Junichi Fujimoto, Ehime (Comparison of Back and Belly) One of the highlights of the evening. The supreme white sweet sea bream, crafted by the legendary chef Junichi Fujimoto from Ehime, captivates the audience with a comparison of its parts. The back side is firm, showcasing deep umami from aging, while the belly side is rich in quality fat that melts in the mouth. Under perfect temperature control, the top-tier ingredients exhibit textbook quality.- Chutoro (Medium Fatty Tuna) lightly seared over Binchotan charcoal, topped with grated yam The aging of the chutoro is perfect, and lightly searing it over binchotan charcoal enhances its savory aroma. The combination of special grated yam and dashi soy sauce is remarkable. The stickiness of the yam beautifully envelops the chutoro's acidity and sweetness, with the refreshing aroma of shiso flowers providing an exquisite accent.- Blanched "Golden Hamo (Pike Conger)" from Amakusa A summer delicacy from Kansai, hamo. This time, we used the finest quality from Kumamoto's Amakusa. The chef's skill in cutting the bones shines in this dish. The delicately cut hamo resembles a blooming white chrysanthemum, with no hint of toughness from the skin. A touch of freshly grated wasabi enhances the elegant texture and brings forth the essence of summer.【Signature Dishes and Hassun: The Core Aesthetics of Summer】- Specialty: Cold Somen with Steamed Abalone and Liver Sauce, served in a rich abalone purée Ogino's absolute signature dish. The somen, chilled on ice, is immersed in a milky white, rich purée made solely from abalone. On top, generously steamed premium abalone is beautifully arranged, with a vibrant green liver sauce drizzled over. When you slurp the noodles, liver, and soup together, an overwhelming burst of oceanic umami and richness fills your mouth.- Hassun: Themed "Natsu-goshi no Harae" The hassun presented before me carries an exceptionally high narrative. Inspired by the purification rituals of the last day of June, it creates a refreshing atmosphere using green maple leaves and bamboo baskets. From the selection of vessels to the progression of flavors, the chef's deep respect for seasonal events is evident.【Grilled and Fried Dishes: The Vibrancy of Summer】- Fried Flower Zucchini Stuffed with Hairy Crab, Tempura of Sawara (Spanish Mackerel) and Kamo Eggplant, and Tempura of Round Sweet Potato The fried dishes perfectly harmonize the crispiness of the batter with the juiciness of the vegetables. In particular, the dish featuring flower zucchini stuffed with hairy crab is a standout, bursting with the sweetness of crab from the crispy coating.- Salt-Grilled Wild Sweetfish from Tenryu River Another visual highlight of summer. The wild sweetfish from Tenryu River, grilled slowly over charcoal using the "Odori-yaki" technique, stands beautifully on the plate as if swimming upstream in a clear stream. Crispy and fragrant from head to tail, the pleasant bitterness of the innards and the sweetness of the tender flesh are a luxurious gift exclusive to summer.【Rice and Dessert: A Perfect Finale】- Kinmedai (Golden Eye Snapper) and Corn Clay Pot Rice The first rice dish dazzles with vibrant yellow and green as soon as the clay pot lid is opened. The rich fat of the premium kinmedai seeps into each grain of rice, complemented by the sweet popping corn and plenty of green onions, creating an irresistible aroma.- Ultimate Tamago Kake Gohan (TKG) & Unadon (Grilled Eel Rice Bowl) After the satisfying clay pot rice, the chef offers an enticing "refill" suggestion. This special TKG is truly a dream dish. At the center lies a glossy, deep orange yolk, surrounded by fresh tuna tartare, shirasu (whitebait), katsuobushi, and vibrant pickles. Mixing the yolk with the steaming hot rice brings an unparalleled richness and happiness.Finally, the meal concludes with the refreshing and elegant sweetness of Shizuoka Crown Melon and coconut sorbet.Overall Impression: Akasaka Ogino perfectly blends the traditional framework of kaiseki with top-class ingredients and visual presentation that modern gourmets seek. The overall flow of the course is superb, embodying purity while being powerful. A remarkable dining experience not to be missed this summer in Tokyo. Less

The owner, Mr. Satoshi Ogino, has 8 years of experience at "Kyoto Kitcho Arashiyama" and 5 years at "Ginza Koju," along with 2 years as a manager at "Ginza Okuda." He masterfully interprets traditional Japanese cuisine with a solid foundation of basic techniques, bringing out the potential of the ingredients beautifully.【Appetizer】We begin with a ceremonial drink to cleanse ourselves of the sins and impurities of the past six months, praying for good health and protection from misfortune for the remaining half of the year. The sake served is Niigata Kamo Nishiki!【First Dish】A dish of Rausu sea urchin and corn puree! The broth is made from the core of sweet corn with a sugar content of 18° from Nagasaki, served over edamame kudzu tofu at the bottom. This could almost be considered a dessert! It’s like a Japanese interpretation of pudding.【Salad】A salad of sweet shrimp and vegetables... cooked without oil, using only broth with wasabi, sudachi, and soy sauce. It features grilled eggplant, young corn, snap peas, and a transparent jelly made from filtered tomatoes, resembling ice! The rare-cooked sweet shrimp smiles seductively, while the refreshing acidity of the tomato jelly and the aroma of the grilled eggplant each assert their presence. Delicious!【Soup】A clear soup with sea bass and water shield... the freshly shaved dashi is crystal clear, with the plump sea bass swimming gracefully. The delicate umami of the fish harmonizes perfectly with the water shield, creating a refreshing bowl that evokes the early summer.【Sashimi】Sweetfish from Mr. Fujimoto... the two pieces in front are from the back, and the one at the back is from the belly. They are lightly seared with a heated iron rod, allowing for a delightful aroma and richness. Served with a squeeze of sudachi, salt, and soy sauce, the clear fat is delicious!【Main Dish】Medium fatty tuna... the piece in front is "Hagashi." The tuna, infused with the aroma of binchotan charcoal, is enjoyed with homemade seaweed tsukudani, chopped nagaimo, and egg yolk soy sauce. The charcoal aroma tickles the nose, and the saltiness of the seaweed tsukudani complements the rich fat of the tuna. It feels like eating exquisite kalbi yukke.【Main Dish】Blanched conger eel from Awaji... the eel is briefly dipped in hot water and paired with wasabi dissolved in plum vinegar. Accompanied by summer asparagus from Aichi's Kitagawa. The choice to serve it warm instead of chilled in ice water during early June, when the heat mixes with a chill, shows great sensibility. I am grateful for this dish that fully expresses the delicate flavor of the conger eel!【Progressive Dish】Abalone with somen... served with ultra-fine somen noodles that have a firm texture, the highest quality "Kamisugi" somen is topped with a puree made from fresh abalone. On top, there’s steamed abalone with liver sauce—this is an unfair level of deliciousness! The tenderly cooked abalone's elasticity and umami blend with the richness of the liver, and when combined with the smooth, flavorful puree and the strong, delicate, slippery "Kamisugi" noodles, it creates a refreshing summer dish that is hard to surpass.【Eight Delicacies】This eight delicacies dish is inspired by a raft on the water. It includes refreshing fruit tomatoes and water shield, rich yuba with a bonito dashi sauce, tenderly prepared squid with a fragrant finish of green onion, ginger, and sesame, sweet and savory octopus cooked with adzuki beans and served with domestic mustard, fried mehikari with a coating of rice cracker powder, and a non-marinated sweet and sour vegetable dish. In a bamboo tube, there’s grilled beef from Saga, specifically the Hiuchi cut, known for its beautiful marbling among lean cuts. It’s tender and flavorful, paired with grilled zucchini. Additionally, there’s a tempura of Silk Sweet, crispy and hot with a sweet flavor.【Grilled Dish】Young sweetfish from the Tenryu River... the fat accumulates in the head, making it crispy when fried, while the belly is grilled to enhance the skin's aroma! The tail is slightly dried by the breeze, giving it a nuance of dried fish! Served with green vinegar instead of the usual wasabi. The smoothness, delicacy, and perfect cooking create a wonderful dish! It pairs excellently with dark beer.【Fried Dish】Tempura of ribbonfish... topped with seaweed for an ocean aroma, and Kyoto Higuchi Farm's Kamo eggplant is infused with charcoal aroma and seasoned with Tai soy sauce. The dish has a refined richness without the fish sauce smell, allowing the soft umami of the Kamo eggplant to shine. The deep bonito dashi sauce perfectly clings to the fluffy ribbonfish.【Palate Cleanser】Flower zucchini... harvested at dawn from Ichiro Farm in Aichi when the flowers bloom. Inside, there’s a crab meat filling! Topped with fried bonito flakes, it’s enjoyed with a refreshing broth. The elegant sweetness of the crab meat enhances the clean broth.【Main Course】1. Unagi Rice Bowl... while it has a lot of fat, the superb cooking makes it unnoticeable, with the skin crisping beautifully. The sauce is perfectly balanced—not too strong or too light—elegantly enhancing the umami of the eel. The sansho pepper adds a nice kick. The freshly cooked Koshihikari rice from Minami Uonuma is moist and juicy.2. Kinmedai and corn rice... the sweet corn boldly asserts its sweetness. The Manganji pepper is a must for flavor balance.3. Kinzanji miso burdock kinpira... the burdock from Wakayama, dressed with kinzanji miso, has a gentle sweetness that pairs well with rice.4. Marinated medium fatty tuna rice bowl... this is undoubtedly delicious!5. Sea bream ume chazuke... steamed cheeks and belly mixed with ume for a fragrant tea rice, enjoyed with seaweed tsukudani and wasabi. This is a separate stomach dish.【Red Miso Soup】Nameko mushrooms and tofu... the rounded acidity leads with umami.【Dessert】1. Minazuki tofu... based on sesame tofu, sweetened with wasanbon sugar, surrounded by delicious syrup made during wasanbon production, topped with sweet and savory adzuki beans.2. Hamamatsu Amane mask melon and coconut sorbet... the sorbet is paired with a refreshing passion fruit sauce.【Tea】Tokushima Awa Bancha... with its unique flavor and refreshing aroma, it provides a pleasant sense of refreshment.◾︎ROCOCO Tokyo WHITE◾︎Summer Junmai Junmai Sake Karakuchi Te Torikawa◾︎Omachi Hiire Jikon◾︎Limited Release Ozuruyama YamanekoI came here without eating anything since morning, and my stomach is bursting. The portions are indeed generous—I still managed to eat five bowls of rice at the end! (๑˃̵ᴗ˂̵) Less

Akasaka OginoA Regular VisitI visited on June 4th!This was my 11th visit.My last visit was on February 12th of this year.This time, it was a gathering of four men.We toasted with chilled umeshu (plum wine).Please take a look at the photos!◎ "Chinowa Kuguri" Pre-meal SakeThe theme was the "Nagoshi no Harae" at the end of June.The chef personally poured Niigata Kamo Nishiki sake, which we enjoyed in a manner resembling the "Chinowa Kuguri" ritual.This ritual purifies the impurities accumulated over the past six months and prays for a healthy second half of the year.The heartfelt wishes for the happiness of each customer gathered in the restaurant were clearly conveyed.◎ AppetizerUpon opening the chilled glass dish, I found a sweet corn paste,with edamame kudzu tofu underneath,topped generously with Rausu sea urchin,and garnished with edamame and shiso flowers.A visually refreshing dish.◎ SaladLightly cooked kuruma shrimp,served with grilled eggplant, young corn, and snap peas.The jelly, resembling ice, was made from filtered tomatoes.No oil was used; it was prepared with wasabi, soy sauce, and sudachi.An exquisite dish.◎ SoupGrilled ayna fish with plum,jun-sai (water shield),winter melon, okra, and shredded white leeks.A clear broth with no off-flavors.Simply outstanding.◎ SashimiThe white sweet sea bream caught by producer Fujimoto.The second dish featured medium fatty tuna and hagashi,with the aroma of hon-maguro (bluefin tuna) infused directly with binchotan charcoal.Served with chopped nagaimo (Japanese yam), nori tsukudani (seaweed paste), and egg yolk soy sauce.◎ Awaji Hamo (pike eel)Bone-cut and briefly blanched,served with wasabi,and accompanied by summer asparagus.◎ Abalone SomenA signature dish of "Ogino" in early summer,featuring abalone paste with somen noodles,and topped with thick steamed abalone.This was the MVP of the meal.◎ Hassun (assorted seasonal dishes)A raft by the water,with various dishes presented on the raft.In the photo, at the back left, a glass dishwith fruit tomato ohitashi and jun-sai.To the right of that,yuba (tofu skin) with sweet soy sauce, chopped green onions, and ginger.In the front, from the left:a bamboo tube with Saga beef, grilled shabu-shabu, and zucchini.Next to it,squid with sesame dressing.Next,fried tamahikari fish with pickled vegetables.Next,braised octopus with adzuki beans, topped with local spicy mustard.Additionally,silk sweet tempura,crispy and fluffy, freshly fried (laughs).Ordered hot sake, Kuzuryu.◎ Grilled DishYoung sweetfish from the Tenryu River,paired with dark beer,creating a delightful bitter harmony.◎ Fried DishFried knife fish and eggplant in a dashi sauce.◎ IntermezzoFlower zucchini,stuffed with hairy crab shinjyo (crab paste),and lightly fried bonito flakes.◎ Main CourseUnadon (grilled eel rice bowl).Kinmedai (golden eye snapper) and corn mixed rice.Followed by five refills:Kinzanji miso burdock kinpira rice,shirasu (whitebait) and sansho rice,medium fatty tuna marinated rice bowl,karasumi (dried mullet roe) rice,and bonito flakes with egg rice.The finale was sea bream with ume (plum) chazuke (tea over rice).Served with nori tsukudani and wasabi.I really ate a lot!Delicious food always leaves room for more (laughs).◎ Dessert - SweetAn image of ice room.Upon opening the lid,I found waterless tofu with wasanbon syrup,and sweetened adzuki beans.A refined sweetness and refreshing sensation.◎ Dessert - FruitHamamatsu Amane melon,with coconut ice cream.The coconut ice cream was topped with passion fruit sauce.Delicate and overflowing with originality.Impeccable hospitality.Extremely reasonable pricing.Once again, it was perfect.A strong candidate for Tabelog Gold ranking in 2027!It was a great meal.Thank you very much. Less

【Dishes】・Sea Urchin, Clam, and Thin Pea Sesame Tofu・Hairy Crab with Grilled Eggplant and Black Vinegar Tomato Jelly・Sweetfish and Water Shield Soup・Sashimi of Isaki (Striped Jack)・Northern Surf Clam and Shako (Horse Mackerel) with Sesame・Seared Bluefin Tuna with Egg Yolk Soy Sauce and Seaweed Tsukudani・Steamed Abalone Rice・Deep-Fried Young Sweetfish・Grilled Ribbonfish・Hassun (Theme: Tango no Sekku) Grilled Shabu-Shabu Nuta (Vegetables in Vinegar) Tender Octopus and Red Bean Stew Chūmo Sushi (Rice Dumpling Sushi) Blanched Fruit Tomatoes Tempura of Silk Sweet Potatoes・Flying Fish Cake【Rice】・Eel Rice Bowl・Rice with Sakura Shrimp and Spring Cabbage・Rice with Sweetfish and Kinpira Burdock・Pickles, Miso Soup【Desserts】・Sesame Blancmange with Sesame Cookies・Honey Lemon Milk Ice Cream with Angel's Trumpet Melon【Beverages】・Aperitif・Beer・Sudachi Sour Less

I regularly visit Akasaka Ogino, and this review is from June 2026.The summer solstice purification, passing through the sacred ring, and the fresh green foliage evoke the feeling of early summer. The sweetness and aroma of sweet corn, along with dishes like sweetfish, early bonito, golden eel, abalone, sweetfish from the Tenryu River, Kamo eggplant, flower zucchini, and finishing with sweet corn rice, all beautifully convey the essence of early summer.The refreshing visuals, crisp acidity, green aroma, slight bitterness, and the smoky fragrance from charcoal grilling come together, creating a vibrant and harmonious seasonal experience that fills the mouth with the essence of Akasaka Ogino.This course seamlessly conveys the freshness of seasonal ingredients, combined with the calm umami from the dashi and cooking techniques, delivering the deliciousness of early summer.I look forward to my next visit.▪️ Price ▪️Approximately JPY 45,000, tax includedCourse + Drinks (glass of champagne + about 1.5 go of Japanese sake)▪️ Course Duration ▪️Approximately 2.5 hours▪️ Dishes Served ▪️【Sweet Corn Soup】★★★★★【Sweet Shrimp and Summer Vegetables】★★★★【Soup with Sweetfish, Winter Melon, and Water Shield】★★★★【Sashimi】★★★★【Early Bonito】★★★★【Eel Preparation】★★★★★【Abalone Somen】★★★★【Assorted Seasonal Dishes】★★★★★【Sweetfish from the Tenryu River】★★★★【Ribbonfish and Kamo Eggplant】★★★★★【Flower Zucchini】★★★★★【Eel Rice Bowl】★★★★【Kinmedai and Sweet Corn Rice】★★★★★【Minazuki Tofu】★★★★【Angel Melon and Coconut Sorbet】★★★★▪️ Details Below ▪️ 【Sweet Corn Soup】★★★★★A refreshing sweet corn soup with Yoichi saltwater sea urchin and edamame kuzu tofu.Taking a bite, the sweetness and aroma of sweet corn expand in the mouth, permeating the palate and evoking the essence of early summer. The summer sweetness transitions into the green aroma and soft sweetness of edamame, while the slight bitterness of the sea urchin adds depth, with the aroma of shiso providing a finishing touch. A vibrant and harmonious appetizer that reflects the essence of Akasaka Ogino.【Sweet Shrimp and Summer Vegetables】★★★★Red eggplant, snap peas, green beans, young corn, wasabi, sudachi, soy sauce, and tomato jelly.The dish creates a refreshing visual with the plate and food.With a solid aroma from the red eggplant as a base, the sweet shrimp offers a bouncy texture with richness and sweetness, while the green beans add a burst of freshness, and the young corn contributes texture. The refreshing acidity from the dashi, wasabi, and tomato jelly ties everything together, evoking the feeling of early summer.【Soup】★★★★Sweetfish, winter melon, and water shield.Taking a sip of the dashi, the smooth and umami-rich flavor is complemented by a smoky bonito aroma, creating a rich taste.The sweetfish, prepared with kuzu, has a luscious mouthfeel that spreads sweetness, while the winter melon gently releases its absorbed sweetness. The scattered water shield adds a refreshing touch, enhancing the feeling of early summer at Akasaka Ogino.Delicious.【Sashimi】★★★★White sweetfish prepared by Fujimoto-san, with belly and back.The fat is well-balanced, and the quality fat spreads beautifully in the mouth. The back is served as is, while the belly is grilled to enhance its flavor.【Early Bonito】★★★★Served with new onion soy sauce.The chewy texture allows the clean acidity and umami to spread gracefully. The new onion adds a crunchy texture and refreshing touch, creating a summery bite.【Eel Preparation】★★★★★Golden eel from Amakusa, cooked with kuzu, served with plenty of plum paste.The tender flesh melts away, releasing the seasonal aroma. Despite being a seasonal delicacy, it retains a rich umami, and the generous amount of plum paste enhances its flavor without overpowering it. This dish vividly conveys the charm of golden eel.The accompanying asparagus showcases a fresh green flavor with its crisp texture.【Abalone Somen】★★★★Steamed abalone with liver sauce, hand-stretched somen, and abalone puree.As you slurp the somen, the coolness pairs beautifully with the smooth abalone puree and dashi, creating a delightful umami. Both the texture and flavor offer a refreshing deliciousness. The steamed abalone, carefully sliced, provides a tender bite, allowing the rich aroma to fill the mouth alongside the somen.【Assorted Seasonal Dishes】★★★★★Summer offerings.- Fruit tomato and water shield: Fresh, with a sharp sweetness and acidity.- Fresh yuba: Soft yuba with a rich dashi sauce, seamlessly spreading aroma and umami.- Mud squid: Generously coated with freshly ground sesame, enhancing the squid's sweetness.- Octopus and adzuki beans: The beautiful aroma of octopus and deep flavor of adzuki beans, with wasabi adding a finishing touch.- Kobe beef sukiyaki-style: From Ichiro Farm, with zucchini. The meat's umami bursts forth with the sauce.- Fried mehikari with summer vegetable nanban: Crispy coating with tender mehikari, enhancing the flavor with the nanban's acidity.- Silk sweet tempura: Enjoy the melting sweetness from the crispy coating.【Sweetfish from the Tenryu River】★★★★A sweetfish, approximately 16cm, focusing on the balance of liver flavor and flesh taste.Slowly grilled over charcoal. The head is fried in its own fat, while the flesh is fluffy, and the tail is dried like a sun-dried fish.The aroma from the sweetfish placed before me stimulates the palate with its delicious scent. The crispy texture of the head and the fluffy flesh create a delightful contrast. The smokiness, umami of the flesh, and the expanding liver flavor provide a rich bitterness, showcasing the deliciousness of Akasaka Ogino's sweetfish.【Ribbonfish and Kamo Eggplant】★★★★★The ribbonfish is filleted and reformed with egoma from Magoe Farm, along with Kamo eggplant and seaweed.The fried ribbonfish is coated with a rich sauce, and as you bite into it, the crispy coating gives way to the tender flesh, harmonizing beautifully with the sauce. The deep green flavor of the egoma adds a lovely touch.The Kamo eggplant from Higuchi Farm, coated in rich oil, bursts with flavor upon biting, filling the mouth with its aroma and deliciousness.Both dishes are delicious.【Flower Zucchini】★★★★★Flower zucchini from Ichiro Farm, stuffed with hairy crab.The sweetness of the hairy crab wrapped in the flower zucchini bursts forth, creating a delightful flavor. The stem's aroma and natural sweetness are delicious in every part.【Rice Dishes】1. Eel Rice Bowl ★★★★The skin is crispy, and the flesh is fluffy and juicy. The thick flesh releases umami, stimulating the palate. The freshly cooked rice enhances the sweetness.2. Kinmedai and Sweet Corn Rice ★★★★★With Hifumi's Dolce Dream, kinmedai, and Manganji pepper, topped with fresh sweet corn.Hifumi's new sweet corn is juicy, sweet, and aromatic, captivating with every bite. The Dolce Dream served with rice is refreshing and juicy, with the umami of kinmedai adding depth, and the green aroma of Manganji blending perfectly, creating a delicious summer rice dish!【Dessert 1: Minazuki Tofu】★★★★Sesame tofu blended with wasanbon sugar, topped with wasanbon syrup.With a cool and creamy texture, the sweetness and aroma of the sesame tofu spread gently. The rich sweetness and aroma of the syrup combine to create a refreshing deliciousness.【Angel Melon and Coconut Sorbet】★★★★Ripe and creamy angel melon. The green aroma and rich sweetness spread in the mouth, evoking the feeling of summer along with the coconut aroma.It was a great meal!Thank you for reading. If you found this helpful, I would appreciate a "like" or "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

**Healing Power of Summer Ingredients**At Akasaka Ogino, the focus is primarily on aroma, and the exquisite dashi, which is fundamental to Japanese cuisine, truly shines. The first dashi, made from freshly shaved katsuobushi, releases an enticing fragrance the moment you lift the lid of the bowl, bringing a smile to your face. The restaurant also takes pride in its grilling techniques, skillfully preparing grilled fish over charcoal. The course menu highlights seasonal ingredients and traditional Japanese ceremonial dishes, offering generous portions that reflect the chef's desire for guests to leave feeling satisfied. The dynamic presentation, showcasing the marriage of dishware and cuisine, is another captivating aspect of the dining experience.**Beverages** ❶ Kochi Prefecture Yuzu Juice **Price** JPY 45,000 (tax included) **Minazuki** ■ Red Shiso Yuzu Sparkling Juice ■ Corn Soup with Hifumi's Dolce Dream, Yoichi Saltwater Sea Urchin, Edamame Kuzu Tofu A rich and flavorful corn soup that captures the essence of summer… The edamame-flavored yuba tofu, with its smooth and silky texture, is simply delightful.■ Grilled Sweet Shrimp with Summer Vegetables (Snap Peas, Okra, Red Eggplant, Snow Peas, Young Corn) The vibrant summer vegetables are deliciously concentrated in flavor… The aroma of the charred eggplant and the refreshing scent of tomato jelly, combined with the spiciness of wasabi, gently relaxes the weary body.■ Sweetfish, Winter Melon, and Seasonal Vegetable Soup The moment you lift the lid, an incredible aroma wafts up… The dashi is made from the finest katsuobushi… The sweetfish is rich in flavor and delicious, while the winter melon adds a soft sweetness, complemented by the refreshing crunch of seasonal vegetables.**Sashimi** ❶ White Sweetfish from Fujimoto, prepared with precision The delightful texture and rich sweetness are simply irresistible… The flavor is intense. ❷ First Bonito Tataki with Onion Soy Sauce Lightly grilled over binchotan charcoal, the contrast between the chewy bonito and the crisp onion is striking… The balance of the charcoal aroma, the umami, and the sweetness of the bonito is superb. ❸ Amakusa Hamo with Plum Paste The lightly boiled hamo has a refreshing taste… It looks incredibly appetizing, and the chewy texture pairs perfectly with the rich umami and fat, enhanced by the plum paste.■ Steamed Abalone with Kamisugi Miwa Somen and Abalone Liver Foam Sauce A summer specialty… The tender abalone is served with a foam sauce made from its own broth and liver, creating a light and airy texture… The rich aroma of the liver enhances the abalone, achieving a perfect balance of flavors.■ Hassun, themed around deep green summer ❶ Fresh Yuba with Kumiage Yuba and Kikkoman Sauce ❷ Tomato and Water Shield ❸ Muddy Squid with Freshly Ground Sesame ❹ Mehikaru Okaki with Summer Vegetable Nanban Pickles ❺ Wagyu Sukiyaki with Grilled Zucchini ❻ Simmered Octopus with Adzuki Beans ❼ Silk Sweet Tempura ■ Grilled Young Sweetfish from Nagano Prefecture with Wasabi and Cucumber Sweet Vinegar Daikon To bring out the best in the sweetfish, it is lightly battered and fried… The thin, crispy texture is incredibly delicious. I was truly impressed.■ Chiba Prefecture Takao Fish Tempura with Higuchi Farm's Kamo Eggplant, Sauce, White Hair Onion, and Kinome A seasonal delight… The thick, fatty flesh of the Takao fish from Chiba is perfectly fried, filling your mouth with flavor… The sweetness of the eggplant balances it beautifully, making it exceptional.■ Flower Zucchini The sweetness of the hairy crab wrapped in flower zucchini bursts forth, creating a delightful flavor experience.**Main Dishes** ❶ Unadon from Aichi Prefecture, Isshiki Miso Soup with Wakame and Fried Tofu The grilled eel, with its crispy skin and fluffy flesh, is a testament to the chef's skill with charcoal… Always perfect, served with freshly steamed Koshihikari rice from Minami Uonuma. ❷ Kinmedai and Corn Takikomi Gohan The moderate fat of the kinmedai enhances its flavor… The corn adds a gentle sweetness and a delightful texture, while the bell pepper provides a refreshing aroma… A clay pot rice dish that is simply outstanding. ❸ All-in Rice Bowl Kaneyama Miso Burdock Kinpira, Jako with Sansho, Homemade Karasumi, and Hyogo Prefecture Harima Eggs ❹ Tai no Sakura-zuke and Tai Chazuke The flavor of cherry blossoms spreads through the tai, complemented by a rich dashi… It was satisfying.**Desserts** ❶ Minazuki Tofu With a delightful jiggle, the balance of black syrup and cooked adzuki beans is just right. ❷ Shizuoka Prefecture Tenshioto Melon An exquisite melon with concentrated sweetness and umami… The flavor bursts in your mouth, paired with coconut sorbet and passion fruit sauce, creating a smooth texture and a vibrant, sweet-tart experience.**Tea** Tokushima Prefecture Awa Bancha Less

As a skilled practitioner of Japanese cuisine, Chef Satoshi Ogino began his career after graduating high school at the three-star restaurant "Kyoto Kitcho Arashiyama". He then moved on to "Ginza Koju" and, at the young age of 30, spent three years at the two-star "Ginza Okuda" before establishing his own restaurant in 2020.Chef Ogino perfectly expresses the beauty and flavors of Japanese cuisine. By utilizing seasonal ingredients and traditional techniques, he brings out the best flavors. From appetizers to sashimi, soups, grilled dishes, and side dishes, the taste profiles are distinct and stimulate all five senses.His personal favorites include grilled knife fish and the signature eel dish. The skin of the knife fish is astonishingly crispy and fragrant, with a pleasant sweetness from the fat, while the inside is tender and flaky. The knife fish's deliciousness is fully expressed. The charcoal-grilled eel is also remarkable, and I believe it is the best natural eel dish in Tokyo.Additionally, the young sweetfish dish was impressive. The balance of crispiness and the plumpness of the flesh showcases the chef's high skill in bringing out the natural flavors of the ingredients. I felt that the simpler the dish, the clearer the restaurant's expertise became.Chef Ogino is a bright and approachable person, and the staff are friendly and attentive, creating a comfortable atmosphere. I would love to visit again if the opportunity arises. It was a great meal.Menu:1. Aperitif (Senkin)2. Sea Urchin from Ehime, Asparagus, Clams, and Pea Puree3. Cold Hokkaido Hairy Crab with Ripe Tomato and Tomato Jelly, Charcoal-Grilled Red Eggplant4. Soup with Sweetfish, Akita Water Shield, and Chopped Green Onion5. Sashimi of Ehime Fujimoto Striped Horse Mackerel6. Aori Squid, Grilled Surf Clam, and Freshly Roasted Sesame7. Grilled Tuna from Fujimoto (Wakayama) with Homemade Seaweed Tsukudani and Egg Yolk Soy Sauce8. Steamed Abalone with Liver, Steamed Rice, Fava Beans, and Clam Broth Sauce9. Deep-Fried Young Sweetfish (Cucumber Vinegar, Sansho Chopped Green Onion)10. Charcoal-Grilled Knife Fish from Kanagawa with Stir-Fried Six Vegetables11. Assorted Dishes: - 1. Saga Beef Hiuchi with New Onion Egg Sauce and Flower Pepper - 2. Red Clam with Japanese Mustard - 3. Fruit Tomato and Water Shield - 4. Ebo Sea Bream Dumpling - 5. Simmered Octopus12. Tempura of Silk Sweet Baked Sweet Potato13. Fish Paste with Wood Ear Mushrooms, Ginkgo Nuts, and Lily Bulb, served with Broth14. Rice: - 1. Grilled Natural Eel - 2. Smoked Spring Cabbage with Sakura Shrimp Clay Pot Rice - 3. Customizable Ending (Dried Shrimp, Tuna, Freshly Shaved Bonito)15. Homemade White Sesame Pudding with Sesame Cookie16. Shizuoka Melon Ice Cream. Less