In 2007, French Restaurant Ogino opened its doors in the residential area of Ikejiri-Ohashi, and will reach its 12th year anniversary. The restaurant uses organic vegetables that are purchased directly from the farmers and their wild game dishes and charcuterie such as pate are delicious. The restaurant offers hearty dishes at a reasonable price. In a cozy atmosphere with 30 seats, guests can enjoy the safe and delicious dishes by Ogino.
Chef Shinya Ogino uses organic vegetables that are purchased directly from the farmers, safe meat and fish with origin information, and wild game meat supplied from his hunting friends. He became aware of the producers when he discovered in Hokkaido about the massive amount of non-standard vegetables being disposed and the wild deers being killed as harmful animals. This year, Ogino obtained a hunting license and he will start hunting and butchering by himself, and he will also be serving the wild game meat at his restaurant and delicatessen. He explains that as a chef, he is responsible for the life of the plants and animals, and to cook delicious food without wasting anything.
The roasted boar with crushed nuts. The sauce is prepared by boiling down the bone extract with red wine.
Ogino supports the producers and contributes to the environment protection by turning the out-standard vegetables that were planned to be disposed into French cuisine.
The guests are pleased with the safe and reliable ingredients and the damage to the environment is reduced. However, the restaurant business cannot run by only pursuing the safety of food. Ogino explains that ideally, the dish must be delicious first, and needs to be safe and reliable as a result. Since the producers understand the best timing to enjoy the ingredients, he allows the producers to select the ingredients once a week. After seeing the selected ingredients that arrived to his restaurant, he imagines what will be the best menu for that day. As a chef, this is the moment of creativity and excitement.
The restaurant offers numerous options of wine by the glass. The wines are mainly from France and selected by the sommelier.
The guests can enjoy the restaurant’s simple interior decorations without feeling any hesitance from the image of French Restaurant.
Chef Ogino is a surfer, an athlete and an owner chef. While enjoying, he manages to do everything. Ogino says, “I wish to do everything by myself in order to understand”. He believes that this attitude have brought him to reduce food waste by using every part of the ingredients and spread the recognition of wild game cuisine.
OGINO ORGANIC RESTAURANT
SPAZIO R-655 1F, 2-20-9 Ikejiri, Setagaya-ku, Tokyo
Lunch : 11:30 – 15:00 (Last Order 12:45) *Only Weekends & Holidays
Dinner : 18:00 – 23:00 (Last Order 20:45)
Lunch : 2,990 Yen (Service Fee Included, Tax Excluded)
Dinner : 5,800 Yen (Service Fee Included, Tax Excluded)
Text by Yuka Kumano
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