Chef Ogata and his wife who kindly sent me off after the meal until I disappeared on the dark lane. I had 8 kaiseki meals in total in this trip, and Ogata is definitely one of the more enjoyable ones. Their humble and down to earth approach to food and "Shun" which highlights simplicity and natural beauty of seasonal ingredients is complemented with unpretentious vessels and straightforward execution, particularly fitting for the summer. The flow, pacing and portion size of the meal were excellent. It was relaxing, soothing and made you feel at ease. Compared to other kaiseki places I visited in this trip, this is very different in style from Koryu or Ifuki or the hidden gem I went, and certainly opposite to Tempura Matsu. It is to me much superior to Taian and Ginza Okamoto. If you prefer kaiseki that dazzles you with extravagance like fatty toro and wagyu, caviar and gold foils, this place probably won't fit you. Although my favorite traditional kaiseki place still remains to be Matsukawa, it was purely because of the seasonal difference where more of my favorite ingredients were being used. The hospitality here was also very warming, overall a wonderful experience

Chef Ogata and his wife who kindly sent me off after the meal until I disappeared on the dark lane. I had 8 kaiseki meals in total in this trip, and Ogata is definitely one of the more enjoyable ones. Their humble and down to earth approach to food and "Shun" which highlights simplicity and natural beauty of seasonal ingredients is complemented with unpretentious vessels and straightforward execution, particularly fitting for the summer. The flow, pacing and portion size of the meal were excellent. It was relaxing, soothing and made you feel at ease. Compared to other kaiseki places I visited in this trip, this is very different in style from Koryu or Ifuki or the hidden gem I went, and certainly opposite to Tempura Matsu. It is to me much superior to Taian and Ginza Okamoto. If you prefer kaiseki that dazzles you with extravagance like fatty toro and wagyu, caviar and gold foils, this place probably won't fit you. Although my favorite traditional kaiseki place still remains to be Matsukawa, it was purely because of the seasonal difference where more of my favorite ingredients were being used. The hospitality here was also very warming, overall a wonderful experience by little_meg_siu_meg via http://bit.ly/UETZds