Akasaka Ogino

Name: Akasaka Ogino
Telephone: +81362778274
Price range: JPY 46,000
Rating: 4.04

赤坂おぎ乃

4.04

（11 reviews）

JPY 46,000

Kaiseki

Minato-ku, Tokyo, Japan

Reservations

Reservation agent service not available

Cuisine

Budget

JPY 46,000

Hours

Sunday

Closed

Monday

17:30~23:00

(L.O.22:30)

Accepts reservations

Tuesday

17:30~23:00

(L.O.22:30)

Accepts reservations

Wednesday

17:30~23:00

(L.O.22:30)

Accepts reservations

Thursday

17:30~23:00

(L.O.22:30)

Accepts reservations

Friday

17:30~23:00

(L.O.22:30)

Accepts reservations

Saturday

17:30~23:00

(L.O.22:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.38km from Akasaka station0.63km from Tameikesannnou station0.68km from Ropponngiicchoume station0.70km from Akasakamitsuke station0.95km from Nogizaka station0.96km from Kokkaigijidoumae station0.96km from Ropponngi station0.98km from Nagatachou station1.03km from Aoyamaicchoume station1.19km from Toranomon Hills station

Seating Options

Counter Table Private Room

Facilities

No parking

Payment methods

Credit cards accepted(VISA, Master, JCB, AMEX, and Diners)

Reservation agent service not available

Number of requests for resumption: 3 requests

Based on your feedback, we will negotiate the resumption of the reservation agency service. Please be as specific as possible.

Direct ReservationsCall

Akasaka Ogino: Pioneering a New Standard in Japanese Cuisine

Akasaka Ogino is an exquisite Japanese restaurant crafted by Satoshi Ogino, who has trained at the pinnacle of Japanese cuisine. Utilizing fresh dashi and the finest seasonal ingredients that change daily, every dish is rich in flavor and delicious. Each creation, blending youthful sensibility with traditional techniques, envelops the senses with its refined taste and aroma. The culinary experience is akin to witnessing a live performance, creating memorable moments.

Highlights

Ratings

4.04（11 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

4.78

Service

4.83

Ambience

4.85

Value

4.68

Japan User ratings4.07(3 reviews)

Food

4.78

Service

4.83

Ambience

4.85

Value

4.68

Reviews

Aさん

@vitaminlemonchan

Japan

Dec 10, 2025

4.8

Food

Service

4.7

Ambience

Value

4.6

Date and time of your visit: 12, 2025 Dinner

Budget per person: JPY 46,000

【東京赤坂】嵐山吉兆や銀座小十といった超名店で研鑽を積まれた荻野大将が、2020年に開業した日本料理店。年内最後の訪問。 ★東京都港区赤坂6-3-13 ★40,000〜50,000円/人松葉蟹コース(11,12月限定) ◇食前酒 ◇蓮根餅の白味噌仕立て寒さの厳しい季節になってきたので、身も心も温まる絶品の料理からスタート。 ◇寒鰤のいくらおろし和え季節の寒鰤は上質な脂が乗ってさすがのおいしさ。 ◇お椀香箱蟹の真薯 ◇お造り三種都鳥の器が印象的で、左から振り返る過去、真ん中が前を向く現在、右が先を見つめる未来を表す。・過去：車海老、煎り立て胡麻・現在：アオリイカ(酢橘と塩/カラスミ) ・未来：白甘鯛、胡瓜・おまけ：塩水雲丹 ◇中トロ＆大トロ、長芋、海苔の佃煮、黄身醤油 ◇鰆の塩焼き海老芋上に乗った大根おろしは鮨生姜入り。 ◇松葉蟹の脚酢橘との相性も良く、蟹の旨味もジューシー。 ◇蟹の胴の身、たらの白子のおかき揚げ、飯蒸し ◇八寸 -師走茅の輪潜り- ・茶碗蒸し香茸のすり流し・あん肝・もずく酢・ぬた和え九条葱・柿の白和え・鴨の治部煮・シルクスイートの天ぷら ◇トラフグの唐揚げ、白子の炭火焼き ◇蕪と白菜の煮物優しく温まる一品で、自家製の柚子胡椒を入れるとまたピリッと味がしまる。 ◇鰻丼、香の物、味噌汁 ◇香箱蟹と九条葱の土鍋ご飯味が良くおいしいので思わずおかわり！ ◇中トロ、しらす、牛蒡、黄身のご飯最後はやっぱり全部乗せで豪快にいただく。 ◇江戸柿のブラマンジェカルバドス ◇洋梨大福ぜひ一口で、甘みと果実感をジュワッと一度に味わえる感じが最高。 ◇徳島の阿波番茶ドリンク ◇レモンサワー ◇白ワイン素晴らしい料理のセンスと丁寧で凝った趣向に脱帽。おぎ乃さんでいただくコース1おいしいを更新したかもしれない、来れて本当に良かった回だった。また来年もよろしくお願いします！ご馳走様でした。

Aさん

@vitaminlemonchan

Japan

Oct 11, 2025

4.6

Food

4.5

Service

Ambience

Value

4.5

Date and time of your visit: 10, 2025 Dinner

Budget per person: JPY 45,000

【Tokyo Akasaka】 A Japanese restaurant that opened in Akasaka in March 2020. Shortly after, it earned a Michelin one-star rating and continues to receive extremely high praise, making reservations very difficult. ★6-3-13 Akasaka, Minato City, Tokyo ★40,000–50,000 yen/person Limited Matsutake Course for September and October ◇Appetizer A warm dish containing anago (conger eel), lotus root cake, chrysanthemum, barley & buckwheat grains. ◇Blanched Vegetables A luxurious dish topped with sea urchin, hairy crab, sweet shrimp, spinach, and ikura (salmon roe). "Mizunomi" refers to the red, swollen tuber (mukago) that the wild vegetable "Uwabamisou" produces at the base of its leaves in autumn. ◇Soup Ingredients include matsutake mushrooms, white sweetfish, chrysanthemum, and spinach stems. A delicious broth that makes you sigh with relief. ◇Grilled Spanish Mackerel with Wasabi Served with cod milt sauce or ponzu jelly. ◇Medium Fatty Tuna & Fatty Tuna, Nagaimo (Japanese yam), Nori Tsukudani (seaweed preserved in soy sauce), Egg Yolk Soy Sauce ◇Matsutake Flower Stew Luxuriously using plenty of matsutake mushrooms. ◇Grilled Nodoguro (blackthroat seaperch) with Miso, Black Fig, Maitake Chips, Chestnut Nodoguro with plenty of high-quality fat, very delicious. ◇Hassun - Double Ninth Festival- ・Soft-shelled Turtle Chawanmushi (savory egg custard) ・Duck Breast ・Tender Octopus Stew ・Tsubugai (whelk) liver with freshly roasted sesame ・Persimmon with White Soybean Paste ・Red Eggplant and Edamame with Zunda (sweet soybean paste), Transparent Tomato Jelly ・Silk Sweet Tempura ◇Tempura of Ribbonfish & Fat Eggplant, Ginkgo Topped with a generous serving of jumbo nameko mushrooms and fragrant mushrooms in a grated sauce, simply the best. ◇Nabe (hot pot) with Pike Conger and Matsutake The soup is so delicious that you might forget to add the sudachi (Japanese citrus) for a flavor change, and you could drink it all. ◇Unadon (grilled eel rice bowl) ◇Mushroom, Ikura, and Salmon Clay Pot Rice with a Smoked Flavor The most popular ingredients of the year, truly delicious. ◇Medium Fatty Tuna, Shirasu (whitebait), Burdock, Egg Yolk Rice Combined with the flavor of bonito flakes, everything on top is the best. ◇Anmitsu (Japanese dessert) Black fig, fig, caramelized walnuts, agar jelly. ◇Chestnut Ice Cream Japan is gradually feeling the arrival of autumn with slightly chilly temperatures, especially the broth in the soup dishes is deeply comforting. I am happy to visit this beloved season rich in ingredients, led by matsutake mushrooms. Thank you for the meal.

Aさん

@vitaminlemonchan

Japan

Jul 23, 2025

4.5

Food

4.5

Service

4.5

Ambience

4.5

Value

4.5

Date and time of your visit: 7, 2025 Dinner

Budget per person: JPY 40,000

【Tokyo Akasaka】 Opened in March 2020 in Akasaka, Tokyo, this Japanese restaurant quickly earned a Michelin one-star rating. This time, we enjoyed the flavors of Oginosama in July, feeling the early summer. Course ◇ Aperitif: Umeshu (plum wine) ◇ Dolce Dream's strained soup ◇ Hairy crab A refreshing dish topped with transparent tomato jelly, accompanied by summer-like red eggplant and green beans. ◇ White sweetfish soup with winter melon and junsai ◇ Octopus shabu-shabu with asparagus Served with plum vinegar and wasabi. ◇ First bonito with green onion soy sauce The green onion adds a very nice accent, making it easy to eat. ◇ Amakusa's golden eel hot pot Served with yellow garlic chives, Kujo green onions, and mizuna, enjoyed with chili vinegar (similar to ponzu). ◇ Abalone somen This is a summer specialty of Oginosama. Deliciousness that you can mix with liver sauce and drink up. ◇ Hassun - Tanabata - Especially the "Awa Hanagyu's Hiuichi grilled shabu-shabu and grilled new onion" was delicious. ◇ Silk sweet tempura ◇ Grilled sweetfish with cucumber and black beer The idea of pairing it with black beer is quite interesting. ◇ Flower zucchini tempura, Kamo eggplant, and Kinki fish tempura ◇ Kuruma shrimp, yam stalk, winter melon, salted sea urchin, salmon roe, okra ◇ Eel rice bowl ◇ Two types of corn and Manganji pepper clay pot rice ◇ Chutoro (medium fatty tuna), shirasu (whitebait), burdock, and egg yolk rice No matter how full you are, you have to have everything at the end! ◇ Warabi mochi (bracken starch dumpling) ◇ Mask melon and coconut ice cream Not only are the ingredients themselves good, but I was also impressed by the creative combinations and high level of ideas. The friendly and humorous head chef Ogino and all the staff provided a pleasant atmosphere, making it a comfortable experience. I will come again to enjoy the "fullness"; thank you for the meal.

竹田

Aさん

@vitaminlemonchan

Japan

Apr 5, 2025

5.0

Food

Service

Ambience

Value

Date and time of your visit: 4, 2025 Dinner

Budget per person: JPY 42,000

【Tokyo Akasaka】 After about a year, I finally visited Oginosama in April. A top-notch Japanese restaurant where you can feel the beautiful seasons of Japan. Course ◇ Cold Chawanmushi (savory egg custard) ◇ Kuruma Ebi (sweet shrimp), Akagai (red clam), Nanohana (rapeseed), Uruoi (a type of vegetable) The texture is great, and the apple vinegar jelly is delicious. ◇ Hamaguri (clam) soup with Bachiko (a type of clam) and seaweed Each clam is plump and large. When you add the seaweed in the second half, the flavor of the sea spreads instantly. ◇ Sashimi of Shiro Mutsu (white mutsu) and Aka Mutsu (red mutsu) Garnished with cherry blossom leaves, giving it a sakura mochi-like flavor. ◇ Hon Maguro (bluefin tuna) with egg yolk soy sauce and seaweed tsukudani (preserved seaweed) The fresh tuna from Shiogama, Miyagi Prefecture is, of course, delicious. ◇ Torigai (a type of clam) ◇ Rice steamed with Hotaru Ika (firefly squid) and bamboo shoots A new idea of frying firefly squid with crushed rice crackers. ◇ Sakura Masu (cherry salmon) with bamboo shoots and fuki no tou (butterbur shoots) A dish that truly feels like the spring breeze. ◇ Hassun (seasonal appetizer) This time, inspired by nighttime cherry blossom viewing in spring. From the appearance resembling Inari-zushi (sushi wrapped in fried tofu) with Karasumi (dried mullet roe) and squid, to each unique dish, I am in awe. As always, the Silk Sweet potato is as sweet as dessert. ◇ Tempura of bamboo shoots Served in a style like a meat bun. So much bonito flakes that you can't even see the bamboo shoots. ◇ Sanuki beef shabu-shabu with white asparagus And plenty of flower pepper! Very delicious. The finely sliced white asparagus has an interesting texture. ◇ Unadon (grilled eel rice bowl) ◇ Donburi rice cooked in a clay pot with Menuke (a type of fish), new onions, and perilla leaves ◇ Pickled tuna, shirasu (whitebait), burdock kinpira (stir-fried burdock), and egg yolk donburi ◇ Strawberry (Kotoka), Daifuku (sweet rice cake) As expected from Kotoka, very sweet and surprisingly delicious. ◇ Monaka (wafer cake) with sakura ice cream In terms of food, atmosphere, and comfort, it is indeed the best. I am already looking forward to the next visit and can't wait. Thank you, charming Chef Ogino.

竹田

Aさん

@vitaminlemonchan

Japan

Feb 9, 2024

4.8

Food

4.7

Service

4.8

Ambience

4.8

Value

4.7

Date and time of your visit: 2, 2024 Dinner

Budget per person: JPY 50,000

【Tokyo Akasaka】 Top-class Japanese cuisine. Every dish is truly beautiful. This restaurant makes you realize how wonderful Japanese food is. In February, Oginoya's theme is Setsubun & health and safety. Omakase course ◇Appetizer: Umeshu (plum wine) ◇Chawanmushi (steamed egg custard) with fresh yuba and pickled plum, and kikuimo (jerusalem artichoke) puree ◇Sweet shrimp, shirasu (whitebait) with nanohana (rapeseed flowers) and wasabi leaves, served with vinegar jelly sauce ◇Soup with sweetfish They say the turnip is cooked with broth made from its skin. Amazing. ◇Sashimi: Yellowtail ◇Yamako's authentic bluefin tuna, with bloodline, nori (seaweed) tsukudani (preserved), and egg yolk soy sauce It has a fragrant aroma from being lightly grilled over charcoal. ◇Fugu (pufferfish) porridge Grilled shirako (cod milt) is piping hot. The flavor of the broth is deep and rich. ◇Menuke (a type of fish) with sansho (Japanese pepper) flavor, grilled with miso ◇Deep-fried sesame tofu and lily bulb, prepared with white miso ◇Hassun (seasonal appetizer platter) ◇Kaga lotus root mochi with matsuba crab sauce ◇Unadon (grilled eel rice bowl) ◇Takikomi gohan (rice cooked with fugu and Kujo green onions) ◇All toppings Egg yolk, chirimenjako (dried baby sardines), tuna scraps, ikura (salmon roe), and burdock root mixed with Kaneyama temple miso ◇Yukiusagi (snow rabbit) white strawberry daifuku (rice cake) ◇Fuki no tou (butterbur) ice cream Tonight was also fantastic. While everyone else was having dessert, I thoroughly enjoyed a second helping of the all-toppings rice. I also got to enjoy the sake made by Oginoya, which was a great time. I hope reservations become easier to make... #Akasaka #AkasakaGourmet #AkasakaDinner #Gourmet #TokyoGourmet #Dinner #JapaneseFood #JapaneseCuisine #Setsubun

Aさん

@vitaminlemonchan

Japan

Nov 18, 2023

4.8

Food

Service

Ambience

4.8

Value

4.8

Date and time of your visit: 11, 2023 Dinner

Budget per person: JPY 45,000

Akasaka, Tokyo Japanese cuisine by Ogino, who honed his skills at many famous restaurants and was awarded a Michelin star within a year of becoming independent. The cheery demeanor of the chef and his staff, as well as the open counter, create a wonderful sense of distance. We visited at the perfect time of the year, when the crab season was just about to start. Crab course Chrysanthemum wine Steamed egg custard with washed cod roe and liliy burbot, grated aromatic mushrooms Matsuba crab, prawn, field caviar "tonburi", charbroiled maitake mushroom, boiled spinach, egg yolk and black vinegar jelly Steamed turnip and somen noodle bowl with char-grilled Kutiko ◇White sweet sea bream and Hokkaido buffoon sea urchin with roasted sake Char-grilled medium fatty tuna from Oma, Aomori Prefecture with soy sauce and seaweed tsukudani. ◇ Toro Spanish mackerel grilled in straw with konowata soy sauce and cucumber ◇Shizuku no niebana, homemade karasumi (dried mullet roe) Hyogo Prefecture Kabako crab with vinegared oranges Eight dishes Braised Aichi duck in jibe sauce Boiled salmon roe and chrysanthemum greens Stewed red bean guts with wasabi Vegetables and persimmon nadasu Vegetables and persimmon nadasu Vinegared mozuku seaweed Fried Sardines with Ume Plum Sweets Potato Fries Grilled wild boar with grated chestnut Daikon radish Eel bowl Rice cooked with crab and kujo leek Luxurious rice with 5 kinds of ingredients Ikura (salmon roe) Pickled tuna Kinzanji miso burdock kinpira Simmered baby sardines with Japanese pepper Eggs Hojicha pudding, chestnut kinton, Yamagata pear Awa-bancha tea from Tokushima Prefecture Souvenirs Two kinds of Chardonnay ◇Japanese sake "Tenoir" Ota-no-Tani Personally, I was very impressed with the plumpness of the prawns (item 3), the subtly fragrant char-grilled medium fatty tuna (item 6), and the beauty of the seasonal dishes (item 10). The volume of the dishes was impressive. I was very satisfied.