Toshiro Ogata
Affiliation
Ogata
Kaiseki and omakase with seasonal ingredients
i. Biography
Toshiro Ogata is the chef and owner of the two-Michelin-starred restaurant Ogata in Kyoto, Japan, which he opened in 2008 after serving as head chef at the prestigious ryotei WAKUDEN and working at Hiiragiya, one of Kyoto's most famous inns. Born in 1966, he specializes in kaiseki and multi-course omakase meals that emphasize the natural flavors of seasonal ingredients through simple presentations and bold techniques, such as deep-fried bonito and theatrically presented blowfish sashimi. Ogata has earned recognition on Asia's 50 Best Restaurants list and authored books revealing his culinary philosophy.
The Archive
Selected Works & Focus Areas
Focus 01
Kaiseki and omakase with seasonal ingredients
Focus 02
Use of antique tableware
Focus 03
Mentoring chefs like Shuzo Kishida of L'Osier