Ogawa

It was very delicious, it looked very beautiful and I enjoyed it.

I am looking forward to having a meal here when I come to Kyoto for a reunion! Everything was cooked carefully and the equipment was wonderful.

Last year (2019), a long-established Kyoto French restaurant “Ogawa” relocated. From a location slightly above Oike in Kiyamachi, the relocation destination is the second floor of a building on the northwest corner of Nijo, Kawaramachi. A little rest space when you get off the elevator and open the door. At this time I take off my coat, so I'm glad if there is such a space. The straight counter on the left hand side is about 6-7 seats. There seems to be a table seat in the back right, but unfortunately I did not see it because it was a counter seat this time. However, in addition to the corners of the intersection, the road side is covered with glass, so the view looks good. Overall, I felt more open than the previous store. First, toast with champagne. Claude Baron. Features a refreshing acidity. The first amuse in the flow is "Taro croquette". Eat by handy type. The crispy texture is followed by the stickiness of taro and fastened with cheese. You need to be careful because it's a bit hot, but it's perfect for the first bite. Then, "French-style radish". On top is the Rakkyo sauce. Although it is finished in a Western style, the accent is a little bit spicy. The next appetizer was "Shirako and Resorri Gratin" on a small baking dish. Resorri is a small short pasta. The milt is also delicious, but the resouri is also delicious. The potion is small, but the taste is good. Here are some fish dishes. First is "Flounder carpaccio". Although it is a flounder that has been freshly finished, the corners on the top give a good taste. This combination is great. And we waited for "risotto of abalone and liver". This is a sushi restaurant. It's rich but deep, and I want to eat about two more. I don't know if the last fish dish is "crab meat, salmon roe, spring chrysanthemum", but this is a dish wrapped in jelly. This goes well with Italian Farangina. An elongated soup cup that came out before meat dishes. Among them is "Foie gras franc". Foie gras carefully burned into a lightly jelly-shaped soup. The taste is condensed though small but the best dish. And the long-awaited meat dish is the classic “Japanese beef fillet steak”. Garnish with potatoes, wasabi and garlic. I am sorry that I can not show the cut, but this fire is also polite and delicious. Speaking of Ogawa, don't forget curry. A small but spicy curry comes out last. And desserts can be freely selected on a plate. We received classic Mont Blanc and pudding. Both are solid and delicious. Finally, get an espresso for a treat. Ogawa was still a high level French. The basics are solid and a story that doesn't get tired. This is the French you want to try when you go to Kyoto.

Live kitchen is the best The best of Japanese and Western The last curry is a mess There are more dishes for the course. I often forget to take a picture (^ ∇ ^)