The Michelin two-star restaurant in Kyoto, Japan (Ogata) is worth recommending to everyone

Kyoto Michelin two-star restaurant - Ogata (Ogata) My feeling is that it is grand and extraordinary. Just the opening of the show, the huge matsutake mushrooms from Koyasan in Wakayama Prefecture, the size, grade and quantity are really unique. As for the price, please don't ask. His method is extremely simple. One is fried tempura, wrapped in Japanese paper, and covered with handfuls of pine needles. The aroma of the mountains is so fragrant and charming, as if it takes us directly to the mountains to look for matsutake in the piles of pine needles scattered on the ground. It is juicy and you can just hold it in your hands and eat it luxuriously. Faced with such precious ingredients, he remains confident. Another way is to simply roast it lightly, covering it with wet paper halfway through the process so that it is half roasted and half stewed. The moisture will not dissipate, but the aroma of charcoal fire will be present. Just sitting in front of the stove and taking a deep breath, that is a smell you will remember for the rest of your life! What Ogata was thinking was clear, simple, and without any distractions. He was just telling us, Come on! Come and eat Matsutake. Half of our happiness comes from his determination. We have to mention his bowls, they are truly god-level works. The bowl is topped with an edible charred almond leaf, which directly nods to the autumn theme. The main character is the chestnuts from Obuse in Nagano Prefecture, which are the largest I have ever eaten. The degree of sweetness and fragrance is just right, but the texture is extremely delicate. They are steamed until they melt in your mouth with a slight sip. The soup is thickened with ginkgo paste, and the elegant base comes from two kinds of kelp, Rishiri and Rausu. The ginkgo paste is sticky and fragrant, with a slight hint of sweetness and bitterness, which is endless aftertaste! Let’s go back to the two types of sashimi he prepared, one was sea bream and the other was mackerel, both were cut into large pieces without any hesitation. The sea bream slices are drizzled with a little green pomelo, and the soy sauce is just a little powdery, without mustard, simple and refreshing. The mackerel is even bigger, and is cut into four pieces. The fish skin is slightly roasted, and the aroma is fragrant. There is a little yellow mustard hidden in the chopped green onion soy sauce, which does not steal the show. The focus is all on the supporting role of the green onion to match the fish.