Kyoto, Japan

Chef Toshiro Ogata opened his eponymous restaurant in 2008 and has earned a reputation for excellency through his multi-course omakase (chef’s choice) meals. Simple presentation is the stage for bold flavours in dishes such as deep-fried bonito with bonito flakes, baby tuna sashimi, and grilled moroko fish. More theatrical courses include blowfish and milt, where the chef uses chopsticks to open a large snowball filled with blowfish sashimi. The eight-seat counter offers a view to a small yard, and the chef matches each dish with ceramic and antique tableware.

Key Information


726 Shin Kamanzacho, Shimogyo-Ku, Kyoto, 600-8471