Ogawa

Ogawa Review

The best in Kyoto-style nouvelle cuisine is served in this intimate spot across from the Takase-gawa canal. Dishes depend on the chef's whims as much as on what's in season, but can include buttery risotto-like rice pilaf topped with delicate sea urchin, duck meat and foie gras in bite-size portions, and hors d'oeuvres such as oyster gratin, crab-and-scallop stew, and wild mushroom tempura. The fruit and vegetable salads are exceptional, and the take-all-you-want dessert tray with tarts, tortes, and pastries is the icing on the cake. The atmosphere at the counter can be a bit stiff, so you might opt for an upstairs table instead.