Ogata stands quietly in a quaint back alley in Kyoto and has been attracting foodies from all over the world with chef Ogata's skill alongside the use of top-notch ingredients. He opened the long-awaited Higashiyama Ogata branch in the autumn of 2021 inside Hotel Shinshoan, which opened at the same time in Okazaki, Sakyo-ku, featuring just four suite rooms.

The construction of the space was directed by Yoshiaki Nakamura, the second generation of the master carpenter of modern Sukiya-style architecture and the builder of the original restaurant, Sotoji Nakamura. They have met during Ogata's days at Wakuden, and have known each other's cuisine and architecture well, sharing a mutual appreciation for quality. It is indeed convincing that there is a space and cuisine that can be created only by these two men.

Popular restaurants such as Ogata are often hesitant to open a branch, for it may contribute to reputations, such as a decline in taste. However, Ogata believes that this is mainly due to the difference in space and atmosphere, and for this reason, it is essential to set up the restaurant properly and serve dishes that match the atmosphere of the place. He also emphasizes the importance of nurturing young chefs and intends to provide the opportunity to chefs with a certain level of experience to advance at Ogata, rather than opening their restaurants in smaller spaces. Initially, the menu will be similar to the one at Ogata, but he hopes to create its original kaiseki cuisine at Higashiyama Ogata in the near future.