YOSHOKU OGATA

The story

YOSHOKU OGATA in Kyoto – Michelin-Recommended Western-Style Japanese Cuisine

A Yoshoku Kappo Where Sourcing Matters

At YOSHOKU OGATA, the Japanese phrase “yoshoku” refers to Western-style dishes adapted to local palates, but here it is elevated to the level of kappo—a style of attentive, counter-side cooking. Chef-owner Hiroyuki Ogata sources with extraordinary care: meat from Shiga’s Sakae-ya and Kagoshima’s Fukudome Komaki Farm, fish from Shizuoka’s Sasue Maeda Fish Store, rice from Kyoto’s Tanshu Kawanaka Farm, and pesticide-free vegetables from Kyoto’s Yamada Farm and Saga’s Sasaki Farm. Every ingredient is chosen after personal visits to the producers.

The Chef’s Path

Ogata was born in Kumamoto. He trained at the New Sky Hotel in Kumamoto and Hotel Europa inside Nagasaki’s Huis Ten Bosch, then spent six years as head chef at Bistro Sept, a celebrated meat-focused restaurant in Kyoto. In 2015 he opened YOSHOKU OGATA, bringing his deep respect for ingredients and precise technique to a warm, counter-dining setting.

What to Expect

The menu changes daily based on the morning’s deliveries. Ogata’s goal is to prepare each ingredient in the way that best highlights its flavour. The drink list reflects the same pursuit: Kumamoto wines and pure-rice sake from breweries that produce bottles suited to yoshoku. This thoughtful approach has earned the restaurant a Michelin Recommended distinction for 2026, a nod to its consistent quality and clear vision.

The atmosphere is intimate—counter seats only—and the service is personal. Reservations are accepted by phone during designated hours. YOSHOKU OGATA is closed Tuesdays and two irregular Mondays per month.