Ogata

Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.

Here are three unique and unconventional aspects of the Michelin-starred restaurant Ogata in Kyoto, highlighted by their titles:

1. Bold, Elegant Cuisine Inspired by Rosanjin and Seasonal Creativity
Ogata’s cuisine is described as bold and elegant yet stripped down and pure, avoiding piling elements upon each other. The creativity lies in deceptively unsophisticated appearances, guided by intuition and seasonal expressions. The dishes set off works by Rosanjin and other artists, emphasizing natural vitality and seasonal aesthetics rather than complexity.

2. Kaiseki Rooted in Tea Ceremony Philosophy and Multi-Sensory Seasonal Experience
Ogata elevates the traditional kaiseki dining experience by reflecting Chef Ogata’s meticulous ingredient sourcing and preparation, creating a multi-sensory gastro-drama through Japan’s seasons. The kaiseki here is deeply rooted in the rituals of the tea ceremony, embodying a culinary philosophy that celebrates the fleeting peak moment of ingredients (shun), challenging conventional ideas of kaiseki.

3. Architectural Harmony Combining Japanese Minimalism and European Design
The restaurant is housed in a former home and kimono store, transformed with craftsmanship inspired by traditional Japanese tea ceremony rooms. Its intentionally simple and rustic architecture is complemented by handwoven Danish Moller chairs and patterned stone floors using the same stones as the Louvre Museum walls in Paris. This blend of Japanese and European aesthetics creates a warm, meditative atmosphere that separates diners from the outside world.

• Taiza Crab: Known for its limited supply and freshness, Taiza crab is a signature ingredient at Ogata. It is skillfully dissected to preserve its freshness, often served with its heart still beating.
• Abalone from Goto Island: Ogata features large, flavorful abalone slices from Goto Island, offering a burst of flavor in each bite.
• Daishiro Persimmon: This unique Kyoto ingredient is processed to remove astringency, resulting in a soft, jelly-like texture and intense sweetness. It is often used in desserts.

Lunch and Dinner Prices

• Lunch: €347.14 - €359.11
• Dinner: €347.14 - €359.11