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.
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【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.
【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.
【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.
【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...
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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.
Japan Évaluations des utilisateurs4.07(3 avis)
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