Upcoming Events
December 30 & December 31
Experience Chef Toshiro Ogata’s
restraineds kaiseki cuisine in New York!
Muku is honored to welcome Chef Toshiro Ogata, one of Kyoto’s most respected kaiseki masters, for an intimate two-night engagement. Ogata (緒方) is one of Kyoto’s most revered restaurants—considered by many chefs and gastronomes to be among Japan’s purest expressions of kaiseki.
Guests will experience chef Ogata’s winter signature - the ultra premium Taiza-gani (間人蟹), flown fresh from Kyoto. Widely considered to be the best type of zuwai-crab in Japan, Taiza-gani is caught in the deep and cold waters near Taiza port in Kyoto and only five small fishing boats are allowed to fish for this delicacy. Due to its cost and rarity, this crab is rarely available outside of a handful of top restaurants in Japan.
In addition to taiza-gani, the winter menu is shaped by chef Ogata’s signature art of subtraction: delicately seasoned broths, pristine seafood at peak freshness, charcoal-grilled dishes that emphasize aroma and texture, and compositions that reveal depth through restraint rather than embellishment. Each course reflects the harmony, seasonality, and silent precision that define Kyoto’s culinary identity.
In addition to enjoying an unforgettable meal in New York, joining us on this occasion will provide potential access to future reservations at Ogata in Kyoto. Chef Ogata has also prepared special take home gifts from Kyoto for all guests. For guests joining us on New Year’s Eve, you will bring home an autographed copy of chef Ogata’s cookbook as well!
We invite you to join us for this exceptional opportunity to encounter the work of a chef whose influence and mastery is offered outside of Japan for the first time ever.
Chef Toshiro Ogata | 緒方 俊郎
Born in Hiroshima Prefecture in 1966, Chef Toshiro Ogata is one of Japan’s most respected kaiseki masters, celebrated for his refined expression of Kyoto’s culinary traditions. After training at the legendary Kyoto ryokan Hiiragiya and later serving as head chef at the renowned restaurant Wakuden, Ogata opened his eponymous restaurant “Ogata” in 2008 in Kyoto’s Shimogyo district.
His philosophy is rooted in “hikizan no ryōri” — the art of subtraction: distilling technique to its essence and allowing the innate character of each ingredient to shine. In his hands, a single seasonal vegetable or a piece of charcoal-grilled fish becomes a study in balance, purity, and quiet intensity.
Since earning two Michelin stars shortly after opening, Ogata has continued to define contemporary kaiseki through simplicity, harmony, and deep respect for Japan’s natural seasons. His Kyoto machiya restaurant embodies his spirit — minimal, elegant, and deeply connected to the land and producers who inspire his cuisine.
