A two-minute walk from Akasaka Station, Japanese restaurant Akasaka Ogino is located on the first floor of a stylish building, where chef Satoshi Ogino demonstrates his skills. As guests enter the shop through a curtain, the interior is decorated with pictures drawn by artist Tsurutaro Kataoka.
After graduating from high school, Ogino began his training at the three-star Kyoto Kitcho Arashiyama in Kyoto, where he learned the fundamentals of Japanese cookery before progressing to studying at three-star Ginza Koju. There, he distinguished himself for his characteristic taste in cooking, and was selected as the chef for the two-star Ginza Okuda at the young age of 30. After studying hard for three years, he became independent and opened Akasaka Ogino in 2020.
Ogino describes his cuisine as traditional Japanese. Above all, he values the sense of the seasons, and seasonal festivals such as Hina-matsuri and Tanabata are incorporated into the restaurant’s dishes. "These days, when it is difficult to feel the sense of the seasons, it would be nice if we could introduce the season and the Japanese culture even a little with Akasaka Ogino's dishes", he says. To this end, he places particular emphasis on the hassun, the traditional second course of a kaiseki menu, to express the season.
Vegetables are harvested from Higuchi Farm in Kyoto, which Ogino proclaims to be the best; meanwhile, fish and shellfish are purchased from preferred wholesalers in Toyosu Market and nationwide.
A charcoal burner has been installed in the center of the open kitchen, allowing guests to watch the cooking process. In addition, the aromas of freshly shaved bonito and roasted sesame drift through the air, characteristics that are unique to an open kitchen.
The restaurant always offers six to eight types of sake that are served in one “go” (180 ml), including premium sakes like Juyondai. The wine list was selected by Ogino himself, who is a certified sommelier, along with a wide variety of non-alcoholic offerings.
To enhance the ambience further, flowers are arranged in the shop every day, and guests are welcomed with a unique bouquet each day. Notably, most bouquets are one-of-a-kind arrangements by artists. Diners eat from dishes that are themselves ceramic works of Karatsu Doheigama by Yotaro Fujinoki and Mahito Yamaguchi from Aichi, who is famous for Oribe ware, highly reputed by discerning customers.
With just 7 counter seats, Akasaka Ogino is an exceptional place to relax and celebrate with your loved ones, and to savor the heart and soul of Japanese cuisine.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
A 3-minute walk from Akasaka Station (Tokyo Metro Chiyoda Line)
