Akasaka Ogino is a famous kaiseki restaurant in Tokyo, currently holding Tabelog Silver award with a score of 4.35. I believe they've been awarded Michelin stars in the past as well.
They take reservations monthly via Omakase, but the released slots are usually so far out (6 months+) and the page just kicks me out before I can get to a month with actual available slots. I've never been able to get a seat from the normal releases and got one from a cancellation instead.
Course price is currently advertised as 35000 yen before service. There will be around 3500 surcharge on matsutake or crab season. I visited during matsutake season last year.
- Kiku sake
- Anago, yurine (lily root), renkon
- Kurumaebi, zuwaigani, uni: This was refreshing
- Matsutake, grilled amadai, turnip soup: This was very good, all ingredients were tasty
- Kawahagi sashimi: The rich liver is balanced with a sour jelly
- Aburi chutoro and otoro, garnished with nori tsukudani, egg yolk, and yamaimo: Ogino's signature dish. Personally I felt it was too rich and has too many garnishes. I'd want to let the tuna shine more
- Niebana matsutake and rice: This was more fragrant and lets the matsutake shine more than the soup dish
- Nodoguro yuan yaki: The best yuan yaki dish I've had. The fish was very soft and fatty, and the miso coating complements it perfectly. The texture and taste variations from the fried maitake and figs were nice additions
Hassun (pic 1), of
– Suppon (turtle) chawanmushi
– Ikura
– Cold eggplant
– Grilled duck
– Mozukusu
– Pear and cream
– Freshly fried sweet potato tempura
– Ika sashimi with sesame
This might be the tastiest Hassun I've had in Tokyo, and usually Hassun tastes stale. Standouts are the flavor-packed chawanmushi and super sweet pear.
- Sawara tempura, oroshi mushrooms and daikon, gingko nuts: Very delicious, the mushroom paste is very aromatic.
- Hamo eel and matsutake shabu shabu: The broth was made from the eel from head to tail. Packed with flavor
From this point on are the rice dishes. You are free to choose as many bowls as you want, and the remaining rice can be taken home. Diners also get two portions of unagi, and you can save one portion to take home.
– Unagi don: Nice unagi, but the rice is a bit too mushy
– Takikomi gohan with ikura and mushrooms, then smoked with woodfire: This was nicer and had good aroma
– White rice with your selection of toppings
– Okayu (porridge)
Desserts
– Fig and anmitsu: I liked the different elements here, there's even somethinf like a caramel popcorn
– Waguri (chestnut) ice cream: This was very nice, and very balanced (not too sweet not nutty)
Overall an amazing meal. There was limited English but the staff were all cheerful and full of smiles. I'd summarize my experience in a few points
– This the absolute best value for money kaiseki in Tokyo, even in matsutake season the price is still lower than what'd you'd find in other top places without "special" ingredients
– Despite the excellent value, the taste is also at the very top among Tokyo kaiseki
– The quantity is staggering, and if you're too full, you can take away the remaining rice (with toppings) and unagi so it won't go to waste
by magiquonnu