Higashiyama Ogata
(東山 緒方)
Specialities
Chef
Koji Fukui - From teacher to chef, an unexpected change of direction
Food
A culinary philosophy of "subtraction" that maximizes the natural flavor of ingredients
Space
Beautiful gardens and sophisticated sukiya architecture
Review
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Review 3,732casesFollower 10,299PeoplePick-up reviews
大型バスに乗って東山にきた
あの名店緒方の２号店、女将さんとまだ若いお弟子さんがやられている。オープンから３年経ち、評価もうなぎ登り、地下鉄東山駅から歩いて７分のところにある。横一列のカウンターの外には庭園が広がり雰囲気は最高。すばらしいい ◇揚げハマグリ、苦み野菜（ふきのとう、みょうが、やまわさび） ◇塚原たけのこの...Find out more
2024/03 Visitation
1times
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Review 4,597casesFollower 9,532Peopleひとり立ち
東山緒方さん〜当初は緒方本店の名声の下、スタートした感がありましたが…今では料理も安定し本店とは違った独自色も産まれ完全にひとり立ちしたなぁとしみじみ感じます(^^) 自信に...Find out more
2024/02 Visitation
6times
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Review 129casesFollower 495People「2023年の大晦日。東山緒方さんで頂く年越し蕎麦。」
2023年最後のお食事は東山緒方さんで。 大晦日のこの日は緒方さんが立たれるとのことで、前回本店にお伺いした際に「年越し蕎麦を食べに来ませんか」とのお誘いに即答して訪問。 ...Find out more
2023/12 Visitation
3times
Restaurant information
Details
| Restaurant name |
Higashiyama Ogata
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-771-0011 |
| Reservation Availability |
Reservations Only |
| Address |
京都府京都市左京区岡崎円勝寺町91-5 眞松庵 1F |
| Transportation |
500 meters from Higashiyama. |
| Opening hours | |
| Budget（Aggregate of reviews） |
￥50,000～￥59,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Private dining rooms |
not allowed |
|---|---|
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery |
| Service |
(Surprise) Party accommodations,BYOB,Sommelier |
| The opening day |
2021.9.16 |
閉じる
ChefKoji Fukui - From teacher to chef, an unexpected change of direction
Born in Kyoto Prefecture in 1984. While attending university, he aspired to be a teacher, but decided he wanted to see a different world and decided to jump into the world of Japanese-style meal. After seven years of training at Tsukasa Naogata, he was promoted to second in command and is now in charge of the kitchen at Higashiyama Ogata.
Food A culinary philosophy of "subtraction" that maximizes the natural flavor of ingredients
Starting with milt and bamboo shoots in spring, conger eel in summer, matsutake mushrooms in autumn, and crab in winter, the course is made up of around 10 dishes, carefully selected from seasonal ingredients, and cooked simply to bring out their natural flavors. Ogata's culinary philosophy of bringing out the natural flavor of the ingredients without adding too much flavor is also thoroughly implemented here. At the end of the course, seasonal rice and udon noodles are served, leaving both your stomach and your heart completely satisfied.
SpaceBeautiful gardens and sophisticated sukiya architecture
The first floor of Shinshoan, an inn with only four rooms. Utilizing the design of a detached building created by the "god of carpentry" Nakamura Sotoji that was left on the premises, the building was designed in the sukiya-style style under the direction of Nakamura Yoshiaki, the second generation owner of Nakamura Sotoji Construction Company, during his final days. The Japanese garden that can be seen from the wide open windows was designed by Iwaki Sentaro. You can enjoy the beauty of Japan in the carefully designed space, the counter made from a single piece of red cedar, and the beautiful tableware.
A new frontier for the renowned Japanese Cuisine "Ogata."
The owner of the world-famous restaurant "Tsukasa Ogata", Toshiro Ogata, opened a restaurant in Okazaki in the fall of 2021, wanting to give young chefs a chance to shine. The restaurant is managed by
... Ogata Mei, the proprietress of "Tsukasa Ogata", and Fukui Koji, who was the second in charge, is in charge of the kitchen. The restaurant serves dishes that give a rich feel of the four seasons, following the Ogata-style cooking philosophy of "subtraction" that brings out the best in the flavor of the ingredients. Sitting at the counter made of a single piece of red cedar, the Japanese garden that can be seen from the window is also a treat.