COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Akasaka "Akasaka Ogino" (Michelin one star winning)
store information
store information
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Owner chef Satoshi Ogino began his career as a chef after graduating from high school. After training at a famous restaurant in Kyoto, he worked at Ginza Koju and other restaurants before opening Akasaka Ogino in 2020. He is highly acclaimed for his "hassun" (a colorful dish made with seasonal ingredients from the mountains and the sea, as well as seasonal scenery.
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〒107-0052
6-3-13 Akasaka, Minato-ku, Tokyo
TEL: 03-6277-8274
①From 17:30, ②From 20:30
Closed: Sundays, the first day of each month
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Grilled blackthroat seaperch with miso and yuzuan sauce (chestnut, maitake mushroom, black fig)
By cooking the Nodoguro by "pour-grilling" instead of marinating it in broth, the flesh becomes soft and fluffy...
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Salmon, salmon roe and mushroom rice, salmon yuzuan grilled
This dish uses plenty of autumn's fruitful ingredients and is cooked in rich tide broth that brings out the umami of a variety of fish...
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COMMENT
All of the hassun dishes are handmade, and we try to serve cold dishes cold and hot dishes hot. By serving a variety of dishes, I have expanded my knowledge and feel more empowered.