Otagi
Kyoto, Japan
ā2 Stars
The Experience
From Michelin Guide
The characters on the chopstick band read āOtagiā, the old name for the region. Out of devotion to his hometown, Kazuaki Baba built his restaurant on his grandmotherās land. He offers generous amounts of vegetables, grown by childhood friends living nearby. His creed is to take some liberties with tradition without exceeding the bounds of Japanese cuisine. The meal wraps up with hashed beef with rice; though many would regard this dish as Western, the dried bonito dashi soup stock, sake, sugar, miso and other ingredients used to make it are strictly Japanese.
Unique Things
From Visitor Experiences
Location in a Rural Area Close to Nature: Otagi relocated in 2018 to Takagamine, a rural area in northern Kyoto away from train stations, requiring a taxi ride from the nearest station. This setting allows diners to experience the local feeling of Kyoto's countryside, emphasizing the taste and scent of the natural surroundings.
Use of Locally Handpicked and Wild Ingredients: The restaurant sources fresh vegetables handpicked from local farms in Takagamine, along with wild-picked ingredients from nearby forests and sweetfish from local rivers. Many vegetables are grown by childhood friends of the chef, highlighting a deep connection to the local community and environment.
Fusion of Japanese and International Cuisines While Maintaining Japanese Identity: Although rooted in traditional Japanese culinary techniques, Otagi incorporates a wide variety of global influences, including Chinese and Western cuisines. This fusion is executed with skill and originality, creating a unique kaiseki dining experience that surprises even seasoned fans of Japanese cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Otagi in Kyoto include:
Kameoka Beef: This local beef is featured in a steak dish paired with sweet green onions and enhanced by rock salt and sudachi citrus, highlighting the beef's juicy sweetness and delicate flavor.
Matsutake Mushrooms: Used in a kamameshi (rice cooked in an iron pot) dish, these prized mushrooms add an earthy, aromatic depth. The dish is often finished with a few drops of sudachi citrus juice to elevate the flavor.
Sudachi Citrus: A recurring ingredient used to brighten and balance dishes such as the matsutake rice and beef steak, sudachi adds a fresh, sour note that complements rich and umami flavors.
Fresh Seafood (e.g., Shibi young tuna, Sea Bream, Anago eel, Kinki rockfish): Sashimi and sushi-quality seafood are central to Otagi's offerings, showcasing pristine freshness and skillful preparation, such as anago nigiri sushi comparable to high-end sushi restaurants.
Hand-made Soba Noodles: Made from scratch by the chef, these noodles are served with spicy grated white radish to cleanse the palate, demonstrating the chef's expertise and attention to texture and flavor balance.
These ingredients reflect Otagiās focus on seasonal, local produce and seafood, with an emphasis on purity of flavor and refined presentation characteristic of Kyoto cuisine. Signature dishes like the Kameoka beef steak, matsutake mushroom kamameshi, and fresh sashimi highlight these key ingredients' significance in creating a memorable dining experience.
Menu & Pricing
Current Offerings & Prices
Omakase Course
Ā„30,000 (includes consumption tax and 10% service charge)