Ogawa

In a nod to the Little River neighborhood that it calls home, Ogawa translates to small river. Chef/co-owner Masayuki Komatsu commands a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri. From baby sea eels with a soy-cured quail egg and bigfin reef squid in a shiso-miso sauce to baby snow crab and Japanese-style herring roe, this appetizer of four bites is the first sign that this isn't your typical sushi counter. Then, lotus root, wild yam and langoustine tempura is sided by a thick sauce made from roasted langoustine shells. After the cooked dishes, nigiri comes next with bright and balanced kisu, creamy ebodai, squid topped with osetra caviar and anago dusted with sansho pepper exemplifying the chef's skill.

A private Japanese garden on site

• Ogawa features a private Japanese garden, meticulously tended by Ikebana artist Akiko Iwata, offering guests a tranquil, post-dining moment in a unique on-site green space.

Art- and design-first dining room curated by the owner

• The dining room combines traditional Japanese calligraphy scrolls with contemporary nihonga artworks, all brought to life under the design vision of owner Alvaro Perez Miranda, creating a seamless blend of cuisine, art, and atmosphere.

An extraordinarily intimate, 10-seat omakase experience

• Ogawa operates as a Michelin-starred omakase in a compact 10-seat room, delivering an ultra-private dining experience that has been highlighted in coverage as one of the most intimate fine-dining setups in the U.S.

Signature Ingredients

• Seasonal ingredients flown in daily from Japan: Ogawa emphasizes sourcing peak-season ingredients directly from Japan, ensuring the highest fidelity to Edomae tradition and delivering flavors at their freshest, most expressive, and authentic state.
• Hitachi wagyu: premium wagyu beef from the Hitachi region, celebrated for its deep marbling, tenderness, and rich umami; featured as a centerpiece of the omakase to showcase luxury beef alongside seafood.
• Baby sea eel (anago): a delicate, subtly sweet eel prepared in Edomae style; prized for its tender texture and refined eel flavor that complements nigiri and small courses.
• Hotaru ika (glow squid): luminous, sweet-salty squid that delivers a fleeting, ethereal sweetness; a signature Edomae ingredient that highlights freshness and pristine brine.
• Bigfin reef squid with shiso-miso sauce: a seasonal squid prepared with a bright, herbaceous shiso and miso sauce, merging the squid’s delicate bite with bold umami and aromatic greens.
• Baby snow crab topped with Japanese-style herring roe: luxurious crab meat crowned with herring roe (kazunoko or a similar preparation), offering sweetness, brininess, and a textural contrast that epitomizes seafood luxury in the omakase.
• Soy-cured quail egg: small, glossy quail eggs cured in soy, delivering rich, savory depth and a silky, lacquered surface that complements other bite-sized courses.
• Japanese-style herring roe: briny, flavorful roe used as a refined finishing touch on seafood dishes, enhancing salt, texture, and the oceanic profile of the menu.

Tasting Menu

• 19-course Omakase (the only option): $350 per person before tax and tip
  • Duration: about 2.5 hours
  • Seasonal, many ingredients flown in from Japan
  • Nigiri highlights include: kinki, scallop, ebi, and sea bream marinated in cherry blossom leaves
  • Signature item: A5 Wagyu with oroshi sauce and shiso flowers (noted as a distinctive offering on the East Coast)

Signature Dishes (omakase highlights)

• Ebi nigiri
• Scallop nigiri
• Sea bream nigiri marinated in cherry blossom leaves
• Tempura course
• A5 Wagyu with oroshi sauce and shiso flowers

Notes: Current information indicates Ogawa offers a 19-course omakase tasting at $350 per person before tax and tip; no additional priced signatures were published in the provided sources.