Ogata: Wildness and Cuisine.

See the Essence of Japanese Cuisine!

Cooking is an art born from ingredients and human skill. --- Ryuichi Sakamoto

Toshiro Ogata, former head chef at the Kyoto ryotei restaurant “WAKUDEN,” has been captivating many food lovers with his innate skills in creating memorable dishes that are made with a sincere appreciation of the ever-changing seasonal ingredients. Ogata's creed of “identifying the five natural tastes of ingredients and focusing on their characteristics” brings out the best of the ingredients and creates dishes that are rich in wildness and originality. Ogata is also known for his use of tableware, which is also enjoyed by fans of antiques and antiquities. His collection includes works by Rosanjin and Lucy Lee, as well as Kienzan, Oribe, Seto, Karatsu, Kutani, Ming dynasty Chinese underglaze blue and white porcelain of the Li dynasty, and others. The book offers a beautiful visual feast of Ogata's cuisine on a wide range of famous tableware. At the end of the book, the ingredients, their places of origin, and secret techniques are presented for the first time.

Toshiro Ogata Born in 1966, Toshiro Ogata worked at Hiiragiya, one of Kyoto's most famous and long-established inns, and then at the prestigious WAKUDEN as head chef. 2008, he opened Shina “Ogata” in Shijo-Karasuma, the heart of Kyoto.

Photo: Gozen Koshida Winner of the Gourmand World Culinary Grand Prix (Photography Division) Grand Prize. His photo book “Umashi Uruwashi (Beauty): Seasonal Vegetables of Qianshan” was written by Gozen Koshida and published by MIHO MUSEUM.