Top Chef Selection ~Pioneers~
Akasaka: 'Akasaka Ogino'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
Owner-chef Ogino-san entered the culinary profession after graduating high school. After training at a renowned restaurant in Kyoto and working at Ginza Kojyu, among other places, he opened "Akasaka Ogino" in 2020. He is highly regarded for his hassun course, richly composed of seasonal ingredients from both mountain and sea, arranged to evoke the scenery of the season.
〒107-0052
6-3-13 Akasaka, Minato-ku, Tokyo
TEL: 03-6277-8274
Seating 1: 17:30–, Seating 2: 20:30–
Closed Sundays, plus irregular closures once a month
Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)
Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it b…
DETAIL
Salmon, Ikura, and Mushroom Rice, with Salmon Yuan-Yaki
A masterpiece cooked up with a rich, clear seafood stock in which you can sense the umami of a varie…
DETAIL
COMMENT
The hassun course is entirely handmade, and we take care to serve cold items cold and warm items warm. By incorporating a wide variety of dishes, I feel my repertoire of knowledge has grown, and that I've become more skilled.