The story
At Ogawa in Kyoto, the guiding principle is “つながるひと皿” – plates that connect. Chef Yosuke Ogawa explains that his cooking is a thread linking nature, farmers, chefs, and guests. He sees each dish as a contribution to society and the planet, a vision that has earned the restaurant a Michelin 1 Star for its high quality cooking. The cuisine is deeply rooted in Japanese tradition, yet forward-looking in its sense of responsibility.
Born in Chiba in 1976, Chef Ogawa entered the world of Japanese cuisine after his father advised him to “learn Japanese cooking.” He began at the legendary Kyoto Kitcho, then honed his skills at Gion Sasaki (Michelin 3 stars). In 2010, he opened Ogawa in Nakagyo-ku, Kyoto, and the restaurant has held a Michelin star ever since. “I am grateful for my father’s words,” he says, “and I continue to convey the beauty and depth of Japanese cooking.”
Guests are welcomed into a calm, contemporary space centered around a counter, where they can watch the chef’s precise movements. Lunch and dinner courses showcase seasonal ingredients, with dinner priced at 28,000 yen (tax included). The restaurant also offers a take-home set of tsukudani (preserved delicacies) by reservation. Private parties can be arranged, and the atmosphere is one of quiet refinement.
Ogawa’s Japanese cuisine is not just about taste – it’s about the connection between the plate and the world beyond.
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