Ogawa
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppered crepe.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Ogawa in Kyoto, highlighted by their titles:
1. "Advanced Japanese Cuisine Not Bound by Tradition but Inspired by It"
Ogawa is known for blending traditional Japanese culinary elements with modern techniques and creativity. The head chef freely manipulates ingredients and seasonings without boundaries, creating a fusion that respects tradition while evolving beyond it. This approach includes using high-quality seasonal ingredients such as sweet bream from Nagasaki, Kyoto tuna, and even Latvian caviar, which is unusual in traditional Japanese cuisine.
2. "Intimate Dining Experience with an Open Kitchen and L-Shaped Counter"
The restaurant features a large L-shaped counter and an open kitchen design, allowing guests to observe the chefs at work closely. This setup enhances the dining experience by making it interactive and personal, offering diners a theatrical view of the culinary process and fostering a connection between chef and guest.
3. "Relocation and Modern-Traditional Aesthetic Blend Reflecting Innovation and Heritage"
Originally opened in 2010 in Gion, Ogawa relocated in 2019 to Karasuma Oike, a move that allowed it to expand and refine its offerings in a more spacious and elegant environment. The new location combines modern aesthetics with traditional Japanese elements, symbolizing the restaurant’s dedication to innovation while honoring Kyoto’s culinary heritage. This balance contributed to its earning a Michelin star in 2023.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ogawa in Kyoto include:
Sweet bream from Nagasaki: A high-quality raw fish featured in the cuisine, representing the use of premium seafood sourced from specific regions to highlight freshness and flavor.
Tuna from Kyoto: Another prized raw ingredient, showcasing local Kyoto seafood and emphasizing the restaurant’s commitment to regional specialties.
Caviar from Latvia: Used to elevate dishes with luxurious and refined touches, blending international delicacies with Japanese culinary tradition.
Seasonal ingredients such as pike congers (summer), matsutake mushrooms (autumn), puffer fish and crab (winter): These seasonal elements reflect the restaurant’s dedication to showcasing the best of each season’s bounty, integral to the evolving omakase experience.
Kyoto vegetables and dashi: Fundamental to Kyoto cuisine, these ingredients are skillfully prepared both cold and warm, forming the base of many dishes and highlighting the subtlety and depth of traditional flavors.
These ingredients are used in signature dishes that blend tradition with innovation, such as delicate hot pots, sesame tofu, and refined vegetable preparations, all served with an emphasis on seasonality and regional authenticity.