Ogiku Kaiseki

"An excellent and intimate experience that you won't forget. With only a handful of seats inside you're certain to feel special to be here. With its open plan counter you can watch Chef Hara craft each course which was an amazing part of the experience. The first few courses are small but by the time we got to the rice dish I was extremely full! You certainly won't leave hungry here and will likely have some rice to take home with you! For me my favourite dish was the wagyu beef which was hands down the best I've ever tasted. Leave space for dessert too because it was a great way to end the meal. Definitely a great spot to choose if you are looking for something a little more special or unique!"

"Highly recommend this place for any special occasion. We sat at the counter and watched the master chef put in so much care into every dish he made. The flavors were all very unique and delicious. The service was also amazing! Very nice ambiance, beautiful minimalist atmosphere. 10/10"

"I would say that when you first approach the building, the old Orenchi logo is still visible on the dated-looking exterior. As you open that black door and walk in, you feel transported to an Omakase place in Tokyo or Kyoto. The clean, modern Japanese minimalism has a strong emphasis on the restaurant. The service is prompted, and the table has already been prepared for my arrival. The chef at the counter, despite his age, seems to be steep in his craft. The amuse-bouche that came was delectable, but the pacing to the first meal was a tad faster than expected. Subsequently, the pacing resumes more at an average speed. Each dish seems more like an art than an actual meal, but despite how seemingly small the portion is by the rice portion of the kaiseki, I felt ready to explode. So I ended up packing my truffle rice home after two bowls. The amount of rice and truffle they give out is generous. The dessert is a fun deviation from the menu, and honestly, I find it very creative. One minor complaint would be the dish-clearing speed needed to step up a bit. Other than the initial opening teeth issues, they will get better with time."

"I recently had the pleasure of attending the exclusive soft opening of Ogiku, a new Kaiseki restaurant in Redwood City. I was invited by the restaurateur of Orenchi and Sumika, one of my favorite restaurants in the Bay Area. From the moment we stepped inside, we were greeted warmly by the owner and the friendly servers. To our delight, we even recognized one of the servers from Sumika, which added a touch of familiarity to the evening. We had the pleasure of sitting at the bar, where we could observe the chef Yasuo Hara’s culinary skill firsthand. The first dish that arrived, the somen noodles with sea urchin and caviar, immediately blew us away. The combination of refreshing broth, sweet and fresh uni, and the perfect touch of saltiness from the caviar. We were left craving more and could easily have devoured a full-size bowl! Throughout the evening, we savored a variety of dishes that quickly became our favorites. The appetizer - I enjoyed the squid and lotus root The Soup - the tender fat greenling and a rich and flavorful broth. The Grilled - this was my first time having taro dengaku and let me just say, I am a taro lover and this dish made me fall in love with taro even more! The Wagyu - cooked to perfection and melted in our mouths. The Rice - What a special experience to watch the chef expertly shave a whole truffle right in front of us. Our meal ended with a serving of green tea and homemade red bean ice cream. If you're a fan of Kaiseki cuisine or simply appreciate fine dining, Ogiku is a must-visit!"