Sushi Ogawa

One diner recalled the flavour and texture of the squid served first in the restaurant’s upper-tier omakase lunch. They enjoyed the nigiri that followed and added anago, or saltwater eel, so starting with the chef’s selection and ordering another piece of a favourite topping is one way to enjoy the meal.

Other diners have remarked on how the seasoning varies from one topping to the next at Sushi Ogawa. One described eating sumi-ika and cured mackerel with salt and sudachi, flounder with salt, and horse mackerel with aromatic green onion. For another diner, trying sushi seasoned with salt was a first and prompted an extra order. Reviews also mention red-vinegar rice and subtle seasonings chosen to suit each topping, making the combinations worth noticing one bite at a time.

Between pieces of sushi, diners have also enjoyed chawanmushi, a savoury steamed egg custard with minced chicken, and red miso soup with fresh seaweed. One person who had chawanmushi at lunch said they had heard its contents change with the seasons.

Lunch and dinner menus are available, and reservations can be made. The restaurant is described as having a calm atmosphere, making it an option for sushi at lunch alone or a course in the evening.