I'm really sad to leave this 1 star, but after a lot of reflection, I can't justify anything else. To start, the total bill came out to about ~$600 for two, a price point I think most people would agree should come with quality food and service. So let's break it down: Service: this is where the 1 star really comes in. We booked the 8pm reservation, and when we walked in there was only 1 other person at the bar. As soon as that person left, the chef began cleaning his items, scrubbing the sink, and wiping down counters, ALL in front of us WHILE we were trying to eat. It was actually the most uncomfortable dining experience of my life. It made us feel so rushed and unwanted. Imagine that the person serving you food is also spraying down counters at the same time. It screams "hurry up." He hardly ever spoke to us and didn't mind spraying cleaning supplies on the counter right above our food dishes. Food: I understand that the quality of the ingredients are likely high, but I felt that the portions were so small, and any of the "high cost" value items were minuscule. The servers were really nice, but I actually feel so, so upset for having paid $600 for that experience. I regret it and wish I could get my money back.
Johnny Hui (jhui88)
Excellent food and service! Variety of raw, steamed, grilled dishes and the waygu sukiyaki was excellent.The neighboring table was noisy. Foreigners who speak loudly in an otherwise quiet setting. Otherwise the atmosphere was great.Will come back again.
I've written five star reviews for a few other memorable meals this month, but Ogiku is in the top five most memorable meals of my life. I agree with the other reviewer who said this meal was Michelin-star worthy, however in my opinion Chef Yasuo Hara-san's work surpasses Michelin status and additionally sets a new (and very high) standard for kaseiki in the Bay Area, California, and beyond. The setting is spare, elegant, and minimalist. Enter through the heavy iron door and you are transported into an intimate space with a few private dining rooms and a cozy sushi bar. We opted for a private room, to allow enjoyment of good conversation. Theodore McBay, the dapper guest services manager (and official sake navigator) made us feel welcome right away, despite the fact that we had not made a reservation. He accommodated our request with impeccable manners. His timing was perfect - appearing at just the right moment to explain the next course, refill beverages, and graciously remove finished courses. The entire kaseiki experience was seamless, fine dining at its best and well worth the $350 per person price for the premium menu, and $220 for the standard one (all without alcohol, as we had a long drive back). One of the joys of the meal was getting to meet Chef Hara-san, during the table-side preparation of the truffled clay pot rice dish. It was an honor to be able to enjoy his creations, artistic vision, and thoughtful attention to detail in every dish, garnish, and plate. Modern kaseiki is the product of different eras of Japanese culture, incorporating both the formal and ornate aspects of imperial court and samurai cuisine, to the ascetic influences of Buddhist temple cuisine and the formality and focus of the traditional tea ceremonies. Kaseiki is truly an art form - starting with impeccable service "omotenashi" which means wholehearted hospitality - to make the guest feel special, respected, welcomed, and at ease. Theodore and team accomplished this beautifully. Kaseiki is to fine dining what haiku is to poetry, and what ikebana is to floral arrangement. It is a uniquely Japanese cultural art that elevates fine dining by reducing it to its simplest components, carefully curated with an artistic eye using fresh, seasonal ingredients, prepared in set methods in sequence. The usual set methods in sequence include an appetizer (usually served with sake), a seasonal dish/sushi, a sliced dish/sashimi, a simmered dish, a lidded dish, a flame-grilled dish, a small dish to cleanse the palate, a soup course, a chilled lightly cooked vegetable course, a small dish to cleanse the palate, a substantial dish/shabu shabu, a rice dish, seasonal pickled vegetables, mid-based soup, and seasonal dessert course. Each course is prepared to enhance the flavors of the ingredients, to be pleasing to the eye, and to be balanced in flavor, texture; to enhance health and tranquility, and to delight the palate. The dishes are beautiful in color, contrast, textures, and shape for every course. I could write a novel on the meal I enjoyed, but I will simply include photos and encourage the reader to put Ogiku on your "must try" list so the reader may have the pleasure of experiencing the lovely hospitality and high art form of Chef Hara-san and Theodore. Kudos to the proprietor/restauranteur! Other places have the beautiful food prepared in sequence, may miss the plating or hospitality, but Ogiku truly is an immersive experience. It embodies kaseiki. This is the place to save for a special occasion, for an exquisite culinary experience, especially if you're looking to make someone feel exceptionally special and to create beautiful memories. Cheers!
D. T.
Ogiku is a hidden gem that harmoniously celebrates traditional Japanese flavors and meticulous preparation techniques, with a few stumble hints of the west. The Winter Tasting Menu offers quality ingredients and the artful balance of flavors from Japan. The result is a symphony of tastes that delights the palate, showcasing the culinary prowess of Master Chef Yasuo Hara. The restaurant's decor is a testament to simplicity and elegance allowing the spotlight to shine on the star of the show, the food. Speaking of stars, Ogiku's kaiseki course is Michelin Star worthy in my opinion, and rivals the best kaiseki restaurants in the Bay Area. To add to the experience was the opportunity to chat with Chef Hara, and learn more about his background and love for the culinary arts. Equally impressive was Theodore "Teddy" McBay, the guest services and beverage manager, whose expertise in recommending the perfect sake complemented the culinary journey. When I am ready to be dazzled again, I may splurge on the extra special Premium Menu.
Jeffrey I.
We really are very fortunate to have so many wonderful Kaiseki restaurants in this part of the Bay Area. Kaiseki is a course menu highlighting very seasonal ingredients each prepared in a way to highlight that particular ingredient. Chef Yasuo Hara curated a wonderful Autumn menu this month. Although they've only been open for a few months, the service from Chef Hara and the staff were as if they have been open for several years. They have transformed the space, which was a ramen place previously, with a very serene and peaceful ambiance that made the dinner service that much more enjoyable. Highly recommend!
Koji L.
Ogiku left me utterly amazed! As a long-time fan of Sumika since 2012, I eagerly awaited their latest venture and I'd say Ogiku stands as a culinary masterpiece, arriving just in time to satisfy the Bay Area's craving for exceptional Japanese cuisine. Each dish is an expedition of flavors, transporting you to Japan itself! Kudos to Chef Yasuo for making our date night (plus my girlfriend's birthday celebration) extraordinary. The Kaiseki mid Summer Menu was an adventure and our favorite was the soup with duck, grilled onion and eggplant. At the end of the meal, chef and the server gave us a surprise with birthday dessert and sang a birthday song!Inside, the ambiance is serene. We had the private room space experience and dining here feels like royalty, with you as the honored guest.And speaking of royalty, the customer service is nothing short of exceptional. From the moment we entered, the friendly and attentive servers created an inviting atmosphere, ensuring a truly memorable dining experience.Ogiku is destined for greatness, thanks to the meticulous efforts of the owner and chef. I'm confident it'll soon claim its place among the Bay Area's top kaiseki spots. I'd highly recommend Ogiku - a culinary experience that's sure to delight!
Ryan G.
I had the pleasure of dining here on 07/30/2023 with the tasting menu. The overall experience was 5 stars and would recommend; there were a lot of high points during this culinary experience, but I did leave with a few small critiques that I will mention below.Ambiance:Very intimate. 3 private rooms and 7 bar counter seats. The pictures on yelp are accurate. It's not too dark but the overhead lighting puts a great spotlight on the food (at the bar). Modern. Simplistic. Elegant.Service:Both servers were super friendly and helpful and I enjoyed conversing with both of them. They even let us take pictures with the chef! I did, however, find myself having to ask for more water a handful of times as well as pouring my own sake. This was not a big deal to me and did not ruin my experience but I could see how this would be off-putting for others given the price you are paying.Food:The quality of the ingredients were top notch. Some of my favorite dishes were the crab stater, the duck soup, and the corn tofu soup. Every dish was handled with delicate care and was presented beautifully. I cannot understate how beautiful the presentation was! We left the restaurant stuffed and with leftovers! In our opinion, the majority of the dishes we thought were creative, but some dishes felt "safe" and did not give us the creative "wow" factor. The corn tofu soup and the appetizers were wonderful and more unique than the miso cod for example. BUT, please note, the quality and the presentation of each dish was fabulous. I would eat EVERY SINGLE DISH I had again and again.My one critique:The drink selection was minimal for individuals drinkers. They had a wide variety of sake and wine bottles for purchase. However, as an individual drinker (wife does not drink alcohol), there were a VERY limited selection of individual pours or glasses to choose from other than beer or non-alcoholic beverages. If memory serves me correctly, there was only the house sake, a shochu pour, and maybe 1 glass of wine. The individual selections could be improved.On my next visit, I will be sure to try the full menu!Note: we were informed that the menu could change a couple times a month based on the ingredients available.
M O
Highly recommend this place for any special occasion. We sat at the counter and watched the master chef put in so much care into every dish he made. The flavors were all very unique and delicious. The service was also amazing! Very nice ambiance, beautiful minimalist atmosphere. 10/10
Atmosphere: 5
Food: 5
Service: 5
Alex Choi
An excellent and intimate experience that you won't forget. With only a handful of seats inside you're certain to feel special to be here. With its open plan counter you can watch Chef Hara craft each course which was an amazing part of the experience. The first few courses are small but by the time we got to the rice dish I was extremely full! You certainly won't leave hungry here and will likely have some rice to take home with you! For me my favourite dish was the wagyu beef which was hands down the best I've ever tasted. Leave space for dessert too because it was a great way to end the meal.Definitely a great spot to choose if you are looking for something a little more special or unique!Parking: There is some paid street parking nearby
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sea Urchin and Caviar
shane lee
A new Kaiseki cuisine to experience the fine dining. The only thing is dishes are a bit salty to me!
I am disappointed at their service. Please give me a reply here if you see it. I am overcharged $200 that day when we dined there! I am very disappointed that no one answer phones when its $350/ person.I have been trying to reach out to the restaurant for several days since we eat there but no one answered the phone. They called me before my reservation date and on the day but ever since I dined there. Since then they don't answer the calls anymore. There is no phone number listed either on Google or website.Update- the restaurant called few days later and just refunded me the overcharged amount, therefore I am adjusting the rating to 3 from 1 to be fair.
Atmosphere: 3
Food: 5
Service: 3
Recommended dishes: Sea Urchin and Caviar
lu z.
Came in on a Thursday night, the restaurant was quite empty. Tried the full course menu. The presentation of the dishes was good. The flavor was just ok. Dislike the sashimi(poor quality) and Truffle rice(flavorless). The ingredients used could have been better for a price of $350 per person. The service was nowhere compare to other high end Japanese restaurants in Bay Area. We ordered a bottle of expensive sake. Had to pour our own sake all of the time. The server only showed up when delivering foods and bill. Not impressed with it over all.
Hoa N.
Wonderful service and delicious food. The ambiance was great. I can't wait to come back. sake pairing is spot on.
Elizabeth Yeh
I recently had the pleasure of attending the exclusive soft opening of Ogiku, a new Kaiseki restaurant in Redwood City. I was invited by the restaurateur of Orenchi and Sumika, one of my favorite restaurants in the Bay Area. From the moment we stepped inside, we were greeted warmly by the owner and the friendly servers. To our delight, we even recognized one of the servers from Sumika, which added a touch of familiarity to the evening.We had the pleasure of sitting at the bar, where we could observe the chef Yasuo Hara’s culinary skill firsthand.The first dish that arrived, the somen noodles with sea urchin and caviar, immediately blew us away. The combination of refreshing broth, sweet and fresh uni, and the perfect touch of saltiness from the caviar. We were left craving more and could easily have devoured a full-size bowl!Throughout the evening, we savored a variety of dishes that quickly became our favorites.The appetizer - I enjoyed the squid and lotus rootThe Soup - the tender fat greenling and a rich and flavorful broth.The Grilled - this was my first time having taro dengaku and let me just say, I am a taro lover and this dish made me fall in love with taro even more!The Wagyu - cooked to perfection and melted in our mouths.The Rice - What a special experience to watch the chef expertly shave a whole truffle right in front of us.Our meal ended with a serving of green tea and homemade red bean ice cream.If you're a fan of Kaiseki cuisine or simply appreciate fine dining, Ogiku is a must-visit!
Jerry C
I would say that when you first approach the building, the old Orenchi logo is still visible on the dated-looking exterior. As you open that black door and walk in, you feel transported to an Omakase place in Tokyo or Kyoto. The clean, modern Japanese minimalism has a strong emphasis on the restaurant. The service is prompted, and the table has already been prepared for my arrival. The chef at the counter, despite his age, seems to be steep in his craft. The amuse-bouche that came was delectable, but the pacing to the first meal was a tad faster than expected. Subsequently, the pacing resumes more at an average speed. Each dish seems more like an art than an actual meal, but despite how seemingly small the portion is by the rice portion of the kaiseki, I felt ready to explode. So I ended up packing my truffle rice home after two bowls. The amount of rice and truffle they give out is generous. The dessert is a fun deviation from the menu, and honestly, I find it very creative. One minor complaint would be the dish-clearing speed needed to step up a bit. Other than the initial opening teeth issues, they will get better with time.
I'm really sad to leave this 1 star, but after a lot of reflection, I can't justify anything else. To start, the total bill came out to about ~$600 for two, a price point I think most people would agree should come with quality food and service. So let's break it down: Service: this is where the 1 star really comes in. We booked the 8pm reservation, and when we walked in there was only 1 other person at the bar. As soon as that person left, the chef began cleaning his items, scrubbing the sink, and wiping down counters, ALL in front of us WHILE we were trying to eat. It was actually the most uncomfortable dining experience of my life. It made us feel so rushed and unwanted. Imagine that the person serving you food is also spraying down counters at the same time. It screams "hurry up." He hardly ever spoke to us and didn't mind spraying cleaning supplies on the counter right above our food dishes. Food: I understand that the quality of the ingredients are likely high, but I felt that the portions were so small, and any of the "high cost" value items were minuscule. The servers were really nice, but I actually feel so, so upset for having paid $600 for that experience. I regret it and wish I could get my money back.
Excellent food and service! Variety of raw, steamed, grilled dishes and the waygu sukiyaki was excellent.The neighboring table was noisy. Foreigners who speak loudly in an otherwise quiet setting. Otherwise the atmosphere was great.Will come back again.
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Sea Urchin and Caviar, Abalone, Sashimi, Wagyu Steak, Unagi
I've written five star reviews for a few other memorable meals this month, but Ogiku is in the top five most memorable meals of my life. I agree with the other reviewer who said this meal was Michelin-star worthy, however in my opinion Chef Yasuo Hara-san's work surpasses Michelin status and additionally sets a new (and very high) standard for kaseiki in the Bay Area, California, and beyond. The setting is spare, elegant, and minimalist. Enter through the heavy iron door and you are transported into an intimate space with a few private dining rooms and a cozy sushi bar. We opted for a private room, to allow enjoyment of good conversation. Theodore McBay, the dapper guest services manager (and official sake navigator) made us feel welcome right away, despite the fact that we had not made a reservation. He accommodated our request with impeccable manners. His timing was perfect - appearing at just the right moment to explain the next course, refill beverages, and graciously remove finished courses. The entire kaseiki experience was seamless, fine dining at its best and well worth the $350 per person price for the premium menu, and $220 for the standard one (all without alcohol, as we had a long drive back). One of the joys of the meal was getting to meet Chef Hara-san, during the table-side preparation of the truffled clay pot rice dish. It was an honor to be able to enjoy his creations, artistic vision, and thoughtful attention to detail in every dish, garnish, and plate. Modern kaseiki is the product of different eras of Japanese culture, incorporating both the formal and ornate aspects of imperial court and samurai cuisine, to the ascetic influences of Buddhist temple cuisine and the formality and focus of the traditional tea ceremonies. Kaseiki is truly an art form - starting with impeccable service "omotenashi" which means wholehearted hospitality - to make the guest feel special, respected, welcomed, and at ease. Theodore and team accomplished this beautifully. Kaseiki is to fine dining what haiku is to poetry, and what ikebana is to floral arrangement. It is a uniquely Japanese cultural art that elevates fine dining by reducing it to its simplest components, carefully curated with an artistic eye using fresh, seasonal ingredients, prepared in set methods in sequence. The usual set methods in sequence include an appetizer (usually served with sake), a seasonal dish/sushi, a sliced dish/sashimi, a simmered dish, a lidded dish, a flame-grilled dish, a small dish to cleanse the palate, a soup course, a chilled lightly cooked vegetable course, a small dish to cleanse the palate, a substantial dish/shabu shabu, a rice dish, seasonal pickled vegetables, mid-based soup, and seasonal dessert course. Each course is prepared to enhance the flavors of the ingredients, to be pleasing to the eye, and to be balanced in flavor, texture; to enhance health and tranquility, and to delight the palate. The dishes are beautiful in color, contrast, textures, and shape for every course. I could write a novel on the meal I enjoyed, but I will simply include photos and encourage the reader to put Ogiku on your "must try" list so the reader may have the pleasure of experiencing the lovely hospitality and high art form of Chef Hara-san and Theodore. Kudos to the proprietor/restauranteur! Other places have the beautiful food prepared in sequence, may miss the plating or hospitality, but Ogiku truly is an immersive experience. It embodies kaseiki. This is the place to save for a special occasion, for an exquisite culinary experience, especially if you're looking to make someone feel exceptionally special and to create beautiful memories. Cheers!
Ogiku is a hidden gem that harmoniously celebrates traditional Japanese flavors and meticulous preparation techniques, with a few stumble hints of the west. The Winter Tasting Menu offers quality ingredients and the artful balance of flavors from Japan. The result is a symphony of tastes that delights the palate, showcasing the culinary prowess of Master Chef Yasuo Hara. The restaurant's decor is a testament to simplicity and elegance allowing the spotlight to shine on the star of the show, the food. Speaking of stars, Ogiku's kaiseki course is Michelin Star worthy in my opinion, and rivals the best kaiseki restaurants in the Bay Area. To add to the experience was the opportunity to chat with Chef Hara, and learn more about his background and love for the culinary arts. Equally impressive was Theodore "Teddy" McBay, the guest services and beverage manager, whose expertise in recommending the perfect sake complemented the culinary journey. When I am ready to be dazzled again, I may splurge on the extra special Premium Menu.
We really are very fortunate to have so many wonderful Kaiseki restaurants in this part of the Bay Area. Kaiseki is a course menu highlighting very seasonal ingredients each prepared in a way to highlight that particular ingredient. Chef Yasuo Hara curated a wonderful Autumn menu this month. Although they've only been open for a few months, the service from Chef Hara and the staff were as if they have been open for several years. They have transformed the space, which was a ramen place previously, with a very serene and peaceful ambiance that made the dinner service that much more enjoyable. Highly recommend!
Ogiku left me utterly amazed! As a long-time fan of Sumika since 2012, I eagerly awaited their latest venture and I'd say Ogiku stands as a culinary masterpiece, arriving just in time to satisfy the Bay Area's craving for exceptional Japanese cuisine. Each dish is an expedition of flavors, transporting you to Japan itself! Kudos to Chef Yasuo for making our date night (plus my girlfriend's birthday celebration) extraordinary. The Kaiseki mid Summer Menu was an adventure and our favorite was the soup with duck, grilled onion and eggplant. At the end of the meal, chef and the server gave us a surprise with birthday dessert and sang a birthday song!Inside, the ambiance is serene. We had the private room space experience and dining here feels like royalty, with you as the honored guest.And speaking of royalty, the customer service is nothing short of exceptional. From the moment we entered, the friendly and attentive servers created an inviting atmosphere, ensuring a truly memorable dining experience.Ogiku is destined for greatness, thanks to the meticulous efforts of the owner and chef. I'm confident it'll soon claim its place among the Bay Area's top kaiseki spots. I'd highly recommend Ogiku - a culinary experience that's sure to delight!
I had the pleasure of dining here on 07/30/2023 with the tasting menu. The overall experience was 5 stars and would recommend; there were a lot of high points during this culinary experience, but I did leave with a few small critiques that I will mention below.Ambiance:Very intimate. 3 private rooms and 7 bar counter seats. The pictures on yelp are accurate. It's not too dark but the overhead lighting puts a great spotlight on the food (at the bar). Modern. Simplistic. Elegant.Service:Both servers were super friendly and helpful and I enjoyed conversing with both of them. They even let us take pictures with the chef! I did, however, find myself having to ask for more water a handful of times as well as pouring my own sake. This was not a big deal to me and did not ruin my experience but I could see how this would be off-putting for others given the price you are paying.Food:The quality of the ingredients were top notch. Some of my favorite dishes were the crab stater, the duck soup, and the corn tofu soup. Every dish was handled with delicate care and was presented beautifully. I cannot understate how beautiful the presentation was! We left the restaurant stuffed and with leftovers! In our opinion, the majority of the dishes we thought were creative, but some dishes felt "safe" and did not give us the creative "wow" factor. The corn tofu soup and the appetizers were wonderful and more unique than the miso cod for example. BUT, please note, the quality and the presentation of each dish was fabulous. I would eat EVERY SINGLE DISH I had again and again.My one critique:The drink selection was minimal for individuals drinkers. They had a wide variety of sake and wine bottles for purchase. However, as an individual drinker (wife does not drink alcohol), there were a VERY limited selection of individual pours or glasses to choose from other than beer or non-alcoholic beverages. If memory serves me correctly, there was only the house sake, a shochu pour, and maybe 1 glass of wine. The individual selections could be improved.On my next visit, I will be sure to try the full menu!Note: we were informed that the menu could change a couple times a month based on the ingredients available.
Highly recommend this place for any special occasion. We sat at the counter and watched the master chef put in so much care into every dish he made. The flavors were all very unique and delicious. The service was also amazing! Very nice ambiance, beautiful minimalist atmosphere. 10/10
Atmosphere: 5
Food: 5
Service: 5
An excellent and intimate experience that you won't forget. With only a handful of seats inside you're certain to feel special to be here. With its open plan counter you can watch Chef Hara craft each course which was an amazing part of the experience. The first few courses are small but by the time we got to the rice dish I was extremely full! You certainly won't leave hungry here and will likely have some rice to take home with you! For me my favourite dish was the wagyu beef which was hands down the best I've ever tasted. Leave space for dessert too because it was a great way to end the meal.Definitely a great spot to choose if you are looking for something a little more special or unique!Parking: There is some paid street parking nearby
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sea Urchin and Caviar
A new Kaiseki cuisine to experience the fine dining. The only thing is dishes are a bit salty to me!
Atmosphere: 4
Food: 4
Service: 5
Restaurantji Recommends
I am disappointed at their service. Please give me a reply here if you see it. I am overcharged $200 that day when we dined there! I am very disappointed that no one answer phones when its $350/ person.I have been trying to reach out to the restaurant for several days since we eat there but no one answered the phone. They called me before my reservation date and on the day but ever since I dined there. Since then they don't answer the calls anymore. There is no phone number listed either on Google or website.Update- the restaurant called few days later and just refunded me the overcharged amount, therefore I am adjusting the rating to 3 from 1 to be fair.
Atmosphere: 3
Food: 5
Service: 3
Recommended dishes: Sea Urchin and Caviar
Came in on a Thursday night, the restaurant was quite empty. Tried the full course menu. The presentation of the dishes was good. The flavor was just ok. Dislike the sashimi(poor quality) and Truffle rice(flavorless). The ingredients used could have been better for a price of $350 per person. The service was nowhere compare to other high end Japanese restaurants in Bay Area. We ordered a bottle of expensive sake. Had to pour our own sake all of the time. The server only showed up when delivering foods and bill. Not impressed with it over all.
Wonderful service and delicious food. The ambiance was great. I can't wait to come back. sake pairing is spot on.
I recently had the pleasure of attending the exclusive soft opening of Ogiku, a new Kaiseki restaurant in Redwood City. I was invited by the restaurateur of Orenchi and Sumika, one of my favorite restaurants in the Bay Area. From the moment we stepped inside, we were greeted warmly by the owner and the friendly servers. To our delight, we even recognized one of the servers from Sumika, which added a touch of familiarity to the evening.We had the pleasure of sitting at the bar, where we could observe the chef Yasuo Hara’s culinary skill firsthand.The first dish that arrived, the somen noodles with sea urchin and caviar, immediately blew us away. The combination of refreshing broth, sweet and fresh uni, and the perfect touch of saltiness from the caviar. We were left craving more and could easily have devoured a full-size bowl!Throughout the evening, we savored a variety of dishes that quickly became our favorites.The appetizer - I enjoyed the squid and lotus rootThe Soup - the tender fat greenling and a rich and flavorful broth.The Grilled - this was my first time having taro dengaku and let me just say, I am a taro lover and this dish made me fall in love with taro even more!The Wagyu - cooked to perfection and melted in our mouths.The Rice - What a special experience to watch the chef expertly shave a whole truffle right in front of us.Our meal ended with a serving of green tea and homemade red bean ice cream.If you're a fan of Kaiseki cuisine or simply appreciate fine dining, Ogiku is a must-visit!
I would say that when you first approach the building, the old Orenchi logo is still visible on the dated-looking exterior. As you open that black door and walk in, you feel transported to an Omakase place in Tokyo or Kyoto. The clean, modern Japanese minimalism has a strong emphasis on the restaurant. The service is prompted, and the table has already been prepared for my arrival. The chef at the counter, despite his age, seems to be steep in his craft. The amuse-bouche that came was delectable, but the pacing to the first meal was a tad faster than expected. Subsequently, the pacing resumes more at an average speed. Each dish seems more like an art than an actual meal, but despite how seemingly small the portion is by the rice portion of the kaiseki, I felt ready to explode. So I ended up packing my truffle rice home after two bowls. The amount of rice and truffle they give out is generous. The dessert is a fun deviation from the menu, and honestly, I find it very creative. One minor complaint would be the dish-clearing speed needed to step up a bit. Other than the initial opening teeth issues, they will get better with time.
Atmosphere: 5
Food: 5
Service: 5