Part of my month long eating trip through Japan and visiting Ogata for their hanasansho season. As I have quite a number of meals on this trip, will just share one or two thoughts on each meal that stuck with me the most.
Three seems to be the magical number at Ogata. Haven't noticed until this visit and I went back to check photos of all my previous meals here. Never more than three. Even including the sudachi to squeeze on top or the kinome as yakumi, there are never more than three different ingredients on a single plate of food. For me, this encapsulates what Ogata is all about, a maniacal focus on simplicity and reduction. Strip away as much as possible and just present a single ingredient in its most ideal form.
Fried Takenoko, Kinome, Gohan
Okoze Sashimi
Shiroko Takenoko
– about 1% of takenoko production are shiroko which are whiter in appearance due to its lack of exposure to sunlight. Extremely sweet with no aku bitterness
Kinmedai, Karasumi, Shiitake
Guji (Amadai) Tempura
Fried Nori, Uni
Hari Ika, Sotoko
Hanasansho, Beef Shabu Shabu
Hanasansho, Pork Shabu Shabu
Hotaru Ika Gohan
Kisu Tendon
Soba, Mozuku Tsuyu
Sakura Mochi Yokan
by DanielfromHK_