Restaurant OGATA | Sabo — Restaurant in Paris

Dear Sir or Madam,

I am writing to you regarding our dinner at your restaurant on Friday, 3 October 2025, which we had chosen to celebrate our wedding. We were very much looking forward to this special occasion — a moment we hoped to remember with joy. Unfortunately, our experience did not meet the expectations we had for such an important evening.

Let me begin by emphasizing that the quality of the food and the ambience of your establishment were truly exceptional. The dishes were beautifully prepared, refined in flavour, and elegantly presented. The atmosphere was warm and sophisticated. However, we were disappointed by the service we received that evening, which fell short of the high standards suggested by the setting and cuisine.

After enjoying our aperitif, our glasses were left empty, and when our starters were served, we discovered that our order had been taken incorrectly. The dishes had to be remade — which can certainly happen — but we were surprised that no one noticed we had no drinks during that time. We had to ask ourselves to place a new drink order.

The waitress attending to our table appeared visibly nervous, and at one point, she even attempted to refill our water glasses using the carafe from the guests seated next to us. While not a major issue, it did come across as rather awkward.

Later in the evening, when we were served rice with corn, I asked a young waiter if we could have a little extra rice. To my surprise, there was still some left, but when my partner made the same request, the waiter simply replied, “It’s finished.” Such a response struck me as unprofessional. One would expect a waiter to ensure that both guests are properly served, or at least to offer an alternative. As a result, we found ourselves sharing the same small bowl, something more fitting for a street vendor than for a fine dining establishment.

The dessert, however, was excellent — clearly prepared with care and attention, which we appreciated very much. We had hoped to conclude our evening with a final drink, but instead of bringing the drinks menu, the same waiter returned with the bill, unrequested and without a single word. The message was clear: it was time for us to leave.

I found this behaviour discourteous and unprofessional. A guest should never feel as though they must insist on being allowed to order another drink.

As we stood up to leave — visibly surprised and disappointed — one of the staff members asked whether everything had been satisfactory. My partner answered honestly: “Not really.” Unfortunately, there was no response, and the staff member simply walked away. Later, when we collected our coats downstairs, another employee asked the same question. I took the opportunity to explain our experience in more detail, but her only reply was: “Thank you for your feedback.”

Although polite, this felt distant and insincere. At no point did anyone truly listen, empathize, or attempt to address our concerns. It left us with the impression of a lack of genuine interest in the guest experience, which we found disappointing for a restaurant of Ogata’s calibre.

I am not writing this letter out of anger, but rather out of disappointment. Our wedding celebration was a very special occasion for us, and we had hoped that our dinner at Ogata would become a cherished memory. Instead, we left feeling let down.

I would greatly appreciate it if someone from your team could take the time to acknowledge our experience and respond to this message. Not for compensation, but simply to demonstrate that hospitality, attentiveness, and respect for guests remain core values at...

2.7S * If this is what Parisians have to look forward to as the best available elevated Japanese experience, then my heart truly goes out to them in their battle against the ever encroaching enui. They are one of the first places that haven't allowed me to take pictures, so I will do my best to paint y'all one. First impressions, a mindful display of tradition and subtlety radiates from all the galleries and shops. Yet, the restaurant itself is muddied with the sound of chatter and closing drawers, further made a tad uncomfortable by the awkward back rest and unpleasant window view, (seriously, get some currents or something). Certainly a fine dining atmosphere, but not one I would call Michelin. Servers were polite, generally attentive and multilingual, (some were even handsome ;]). The food: Two ash-charred long bean pods that they suggested to eat with my hands, but eat don't eat the skin. Having brought the pods up to my face to eat the greens inside gave a waft of a green campfire. A simple tasting, yet intriguing, start. A lose formed wooden Bento Box with 8 individual slots arrives to greet my eyes. A colorful array of traditional Japanese Veg and a few local specials, some coated, some cooked, others plain. The Morels and the Asparagus stood out, while everything else was simply too simple, or effectively forgettable. A warm, muted yellow soup with a what appears to be a fried scallop in the center. Adecent soup that could have used some additional seasoning, and the scallop that reminisces of a battered Cod, like and fluffy, but no tartar this time. A simple wooden board with two simple cuts of fish, one of seabass seemingly straight, and the other of Tuna with a kind of herbal garnish. The fresh Wasabi on the side was the sole savior of this sad Sashimi. A bowl of baked bounty, bathed in a uniform peanut butter color. Though the fish, Cauliflower and Asparagus looked intriguing, the flavor was anything but. So forgettable that I didn't bother to ask how such a color was achieved. Another cooked fish, half submerged in a hot, Hazelnut colored liquid. A little dot of chili paste was offered separately as a dare to make things interesting again, yet even after added, the dish remained frustratingly uneventful. The table set up gets a slight rearranging to make way for a chic, cool blue clay rice holder in which to serve about three portions of warm, Shellfish Stock cooked white rice, mingled with Mussels and Herbs. Accompanied bowls of Miso Soup and Pickled Veg hurried along to aid in completing this Japanese style breakfast. Why we end our meal with breakfast, I can only claim it to be a reach at nostalgia for when food was simpler. While the Shellfish Stock could have been deeper and more pronounced, the Miso and Veg allowed me to hold onto that nostalgia and briefly relieve me of my regrets. The rice at the bottom of the pot was a crisp, charred, cherishable finish. A quick palate cleanser in the form of a lightly frozen blood orange was as pretty as it was refreshing. A simple treat to prepare me for the end. A patterned clay cup takes center stage, filled with a gorgeous green Macha top and a perfect coconut Pana Cotta as white as the clay it came in. Rich, balanced, a definite delight. Put simply, it was far too simple for the given price point. There's being subtle, then there's expecting that your ingredients alone can stand atop a Michelin Mountain. Maybe in a truly fresh and local Japanese restaurant, that statement could strike true, yet, at Ogata, this Chef's blade has...

I was invited to dine at Osaka so I had limited expectations going in. As a long time Paris resident I have often heard of Osaka but personally have never met anyone local who has gone.

I was ten minutes last to the 8pm booking. My friends had arrived 5 minutes earlier but we were all within a normal arriving time. No one accompanied me up the two flights of stairs to my table which was strange as any basic restaurant will take your seat. We were rushed through the ordering and despite asking multiple questions about the menu we were given underwhelming responses with which to make our choices. It was unclear about how much food was coming and despite taking the larger menu option, we left hungry and underwhelmed.

The food was bland. Nothing made us stop and marvel at the flavors. Things were explained in such a basic and rushed manner that it felt like groping about in the dark. During the vegetable main dish (that was recommended by staff) my dining partner had to request salt bc it was bland to the point of inedible. The large bowl of udon noodles was delicate to the point of tasteless.

I felt rushed through all the courses to the point where the staff asked to take my plate during ever course. They came to not only clean meticulously around us at 10pm on the dot (which I understand, we were seated at the bar) but breakdown the room including all the lights in some areas. When we refused anything else after dessert as we were feeling uncomfortable I mentioned « so to let you all go home » with a smile I received a « well we must go home at some point ».

We finished eating the larger menu option at 10:20. We went to the bathroom and by the time paid the split bill at was paid it 10:42pm. Which for the price and kind of meal, it did not seem out of the question to linger and relax afterwards. 2 hours is a normal booking slot when there is a following service but for a late dining booking I have never been rushed out so efficiently.

The overall experience was of bland food, an unprepared rotating staff with limited explanations of the menu and the food when it arrived and a rushed dining experience.

The setting is lovely but there was no time to...