Kaiseki cuisine draws upon a wide range of quintessentially Japanese culinary techniques to fully reveal the qualities of seasonal ingredients.
Among the different sequences of the menu is Otsukuri (sashimi assortment), featuring a signature ingredient: fatty Mediterranean bluefin tuna, caught along the French coastline and served with traditional Japanese seasonings such as nori soy sauce and ponzu. Another highlight of the menu is Hassun, a meticulous expression of Japanese customs and the seasonal atmosphere of June in Japan. Smoked Japanese amberjack with Saikyo miso, lightly grilled mackerel sushi, morels, and flat peaches are prepared using Japanese culinary techniques applied to seasonal French ingredients. This renewal also takes shape through a new €85 lunch menu, conceived as a lighter and more relaxed experience unfolding over four courses: a seasonal assortment of appetizers, followed by tempura, oshokuji — a main course composed of chirashi sushi, chilled soba noodles, and tempura — and completed with a blancmange dessert served with matcha coulis.

Restaurant – Odo chez OGATA Paris

Wednesday to Sunday

– Lunch: 4-course menu (€85) ; 5-course menu (€145)
– Dinner: 5-course menu (€145) ; 7-course menu (€195)

OGATA signature dishes are available à la carte exclusively as additions to a menu.

Tea, wine, and sake pairings available.