Nijo, Kyoto

鰻山椒五行。 Rich unagi.A fragrant finish.

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GOGYOReserve

Reserve

Check available tables for your date and party size.

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Reservations open on ebica.

Our philosophy

First, savour the eel.
Then, a little sansho.

Adding sansho to hitsumabushi — Budo sansho from Wakayama

Rice selected by Kyoto’s Hachidaime Gihey accompanies the eel. The sauce uses soy sauce brewed with Muroto deep-sea water. Budo sansho from Wakayama adds the finishing aroma.

Taste the eel and sauce first. Add a little budo sansho to your next mouthful, and discover how the aroma changes.

Explore our five essentials Budo sansho

One dish.
Three ways to savour.

Hitsumabushi

First, enjoy the eel and sauce as served. Then add condiments and a little sansho to taste. Finish with warm dashi broth: three ways to enjoy one meal.

Explore hitsumabushi

Unaju

Sauce-glazed eel over rice, served in a traditional box. Enjoy the eel and rice together, adding sansho to taste.

Explore unaju

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Time at Gogyo

Near Nijo Castle.
A table for unagi.

The wooden counter inside Gogyo — Nijo, Kyoto

Visit before exploring Nijo Castle or after your walk. Choose the wooden counter for a solo meal, or a table with family and friends. Take time for eel and sansho along the way.

Step inside Gogyo

Nijo, Kyoto

Visit us

About a 3-minute walk from Nijojo-mae Station on the Tozai subway line.