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Akasaka Ogino

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Akasaka Ogino Description

Located in Tokyo, Akasaka Ogino is a renowned Japanese restaurant that has been recognized for its excellence in cuisine. This establishment has received several prestigious awards, including the 2023 Bronze Tabelog Award and being selected as one of the top 100 restaurants in Tokyo by the Tokyo Hyakumeiten.

What sets Akasaka Ogino apart is the masterful skills of its chef, Satoshi Ogino. With a deep understanding of traditional Japanese cooking techniques, Ogino creates dishes that showcase the essence of Japanese cuisine. Each dish is meticulously prepared, with attention to detail and a focus on using the freshest ingredients.

One of the highlights of dining at Akasaka Ogino is the opportunity to experience the flavors of the season. The menu changes regularly to reflect the availability of seasonal ingredients, ensuring that guests are treated to the finest flavors of each season. From the aroma of the dishes to the delicate balance of flavors, every bite at Akasaka Ogino is a culinary delight.

The restaurant itself exudes a sense of elegance and tranquility. Located on a corner along Akasaka Street, it offers a serene atmosphere where guests can relax and enjoy their meal. The decor is minimalist yet sophisticated, allowing the focus to remain on the food.

For those seeking an exceptional dining experience that showcases the best of Japanese cuisine, Akasaka Ogino is a must-visit. With its award-winning chef, seasonal menu, and serene ambiance, it is a place where food lovers can truly indulge in the art of Japanese gastronomy.

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Akasaka Ogino Overview


1f, 6-chōme-3-13 Akasaka, Minato City, Tokyo 107-0052


+81 (0) 3-6277-8274


2 minute walk from Akasaka Station.

Operating Hours

Sun: Closed
Mon: 5:30PM-11:00PM
Tue: 5:30PM-11:00PM
Wed: 5:30PM-11:00PM
Thur: 5:30PM-11:00PM
Fri: 5:30PM-11:00PM
Sat: 5:30PM-11:00PM

Payment methods


Restaurant Features

Reservations Accepted

Wine List


Akasaka Ogino Reviews

Akasaka Ogino Google Average Rating



Enjoy delicious food and a fun time at Akasaka Ogino! !

Today, I was invited by a drinking friend to visit Akasaka Ogino.

First of all, let's toast with the champagne we brought! !

[Chrysanthemum potato soup]
Jerusalem artichoke paste has a good aroma and a sweet taste.
Jerusalem artichoke chips are a nice accent.

[Kuruma prawn/Matsuba crab]
A competition between prawns and Matsuba crab! ! Contains plenty of crab.

[A bowl of sweet sea bream and Shogoin turnip]
The soup stock is so delicious! !

[Taki mackerel]
The seared mackerel grilled right in front of you has a super creamy texture.
If you eat it with salt, it's really delicious! !

Enjoy sake with delicious food! ! So, I'll have it from Isojiman.

[Bluefin tuna from Katsuura]
Bluefin tuna with the taste of seaweed tsukudani and yolk! !
I love the gentle flavor of seaweed tsukudani.

[Charcoal-grilled natural tiger puffer fish milt]
Milt is delicious! ! It goes well with porridge.

[Menuke miso Yuan-yaki]
It has plenty of fat and is delicious.

[Chopstick rest]
To rest your chopsticks, try Karasumi, rice cake, and daikon radish.

[8 inches]
Hassun's theme is Setsubun.

[Yoichi-produced red bean liver with nuta dressing]
This red bean liver is so delicious! ! I cherished every little bit.

[Fried sesame tofu made with white miso]

[Eel bowl]
The eel had a crisp skin, fluffy flesh, and was delicious.

Japanese sake goes hand in hand with delicious food,
・Iso Jiman
・Ippaku Suisei
It was fun and delicious.

The dessert is
・White chocolate ice cream
・White strawberries from Awaji, Daifuku


Careful Japanese food!
In addition to its beautiful appearance,
The taste is really delicious too


Kaiseki cuisine about 2 minutes walk from Akasaka Station Exit 7

Opened in March 2020
The owner, Mr. Ogino, trained at Arashiyama Kitcho for 8 years, at Koju for 5 years, and at Okuda (where he was the head chef) for 2 years.

I was curious about the deliciousness of the dishes using dashi stock and the reputation for the dynamic use of dishes.
Thank you very much for inviting me as a regular customer.

I liked the soup stock here.
It has a deep yet refreshing charcoal-like scent that is like no other.

The lighting in the store turns off to match the menu, which is also interesting.
I like many dishes that use charcoal, and I especially liked the menu that had firefly squid flavored with straw.

Sweet, melty and delicious! ! Apparently it's made at Toshimaya Sake Brewery in Tokyo.

◆Appetizer: White fish tamajime and thin bean paste
The white fish with egg and the thin soybean paste both have a gentle taste that will prepare your stomach.

◆10 types of seasonal vegetables
Spring vegetables are eaten by animals that have woken up from hibernation, so they are good for people who don't want to overeat.
A refreshing dish for spring. It's a delicate dish with thin fish and red shellfish inside, no oil is used, and all the vegetables are cooked separately and combined later.
The scent of tree buds was everywhere.

◆ Bowl of prawns with Japanese mandarin, roasted mugwort and wood ears
Good soup stock. I'm hooked on this, I wanted to refill it with just the dashi soup.

◆Sashimi - Sakurajime of cherry blossom sea bream and squid
The sakura sea bream is served with sakura salt or soy sauce, and the sardine squid is served with a squeeze of vinegar and salt.
This sakura sea bream is called sakurajime because it is seasoned with salted cherry blossom leaves.
You can also carefully insert a knife into the squid and it will become sticky in the mouth.

◆Shiogama tuna (front: medium fatty tuna, back: large fatty tuna)
Grill with Binchotan charcoal. On top is seaweed tsukudani and finely chopped Japanese yam. It was the best when eaten with plenty of soy sauce.

◆Roasted surf clams
Spread with ginger soy sauce and plenty of freshly roasted sesame seeds.

◆Clam steamed egg custard with sea lettuce paste
Chawanmushi with the scent of the ocean. The chawanmushi is finely textured, softer than pudding, and disappears when you put it in your mouth, thanks to the high level of skill.

◆Yuan-yaki Nodoguro and charcoal-grilled Kyoto bamboo shoots
Deep-fried butterbur sprouts are placed on the throat black, and bamboo shoots are sprinkled with bamboo shoots. This is my favorite ♡
The seasoning of the sauce is perfect. The Nodoguro is fluffy and soft, and has so much fat that it's almost fat♪
By frying the butterbur, it tasted like butterbur miso, with a nice bitterness and aroma, and the bamboo shoots were soft and delicious.

◆Hassun - dimmed the lights...Appeared on a lozenge-shaped tray in Hinamatsuri style
A tube made of radish brightly lights up the tray. The veins of the leaves are visible like Japanese paper, making them mysterious.
The food goes clockwise from the small horse cup in the back left.

(Journey Cup)
Contains mozuku vinegar and sea cucumber with a medium-soft texture.
(Round straw bowl)
Wagyu beef topped with Kujo green onion sauce. Jibe-ni style. This is the only hot dish available.
(Gourd-shaped Kiseto vessel)
Firefly squid showered with straw smoke
(The bowl in front)
The trout temari sushi was delicious!
(A bowl shaped like shredded mochi)
Sujiko marinated in miso. I want food lol
(cherry blossom bowl)
Monk liver from Yoichi, Hokkaido with nuta dressing. Mustard vinegar miso on top
Additional freshly fried
Satsuma sweet potato tempura (silk sweet perhaps?)

◆Charcoal-grilled natural tiger puffer milt and white asparagus
The white asparagus is seasoned with salt and bonito flakes, the milt is seasoned with soy sauce and seaweed, and the other pieces are each eaten with homemade mullet roe.
It's delicious because it's a combination of pudding! ! White asparagus also signals the arrival of spring.

◆Simmered food
Deep-fried sweet sea bream with abalone mushrooms, fried nobiru, and grated oni bean paste
The sweet sea bream Matsukasa-age was flavored with yuzu and had a nice texture and gentle flavor.The various textures came together in a bowl.

・Grilled eel bowl Koshihikari from Minami Uonuma
·miso soup
The eel is thick and full of oil! ! The way it was baked was amazing and the skin was crispy! ! It was delicious.

◆Meal with all five types of shellfish
Next was the rice cooked with shellfish. Luxurious rice cooked with clam stock, delicious in texture and aroma.

◆Refills include shellfish, burdock, tuna, and TKG.
Each combination is also available! !
Since I was full, I tried the Kinzanji miso kinpira with burdock from General Jiman.

◆Strawberry, an ancient capital of Nara Prefecture
The base is Daifuku-style with warm gyuhi. Leave the tips of the strawberries as they have a distinct sweetness.

◆Cherry salt ice cream
Cherry blossom anmitsu style with agar, brown sugar syrup, and soybean flour at the bottom.
During the Doll's Festival, pop confectionery is scattered around the festival.

◆Awa evening tea
The final dish was delicious, with a taste and aroma that was somewhere between hojicha and barley tea.

In many cases, the taste, aroma, and texture of one ingredient were multiplied by other ingredients.
Rather than highlighting one ingredient, we combine seasonal ingredients to give an impression of the season both in appearance and in the mouth.
(Example: Grilled seasonal fish x fried horsetail topped with flakes)

The flavor is strong, so it is also recommended for those who drink alcohol.
At the end, we received freshly cooked white rice, chirimen sansho, and the 5 types of kai takikomi rice that was served at the meal as a souvenir.

It was a fun restaurant that you could enjoy until the next day.
The next reservation is from June, and it seems that I can take it from January next year, so I would like to visit in a different season.

【business hours】

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