The flavour of Japanese eel.
We use the species Anguilla japonica, chosen for its delicate flesh and rich flavour. Enjoy its tender texture.
Our philosophy
Five essentials.
One thoughtful meal.
First, savour the eel.
Then, a little sansho.
Our philosophy
First, savour the eel.
Then, a little sansho.
Budo sansho from Wakayama.
Fragrant Japanese pepper brings another dimension to the eel. Add a little at a time to find your preferred balance.
Budo sanshoRice from Hachidaime Gihey.
Rice selected by Kyoto’s Hachidaime Gihey to pair with eel. It carries the sauce and completes every mouthful.
A sauce that brings it together.
Our sauce uses soy sauce brewed with deep-sea water from Muroto, Kochi, bringing a sweet and savoury finish to eel and rice.
A drink to accompany your meal.
Sake and highballs are also available. Please see the drinks menu in the restaurant.
A little sansho.
A new dimension.
At Gogyo, we use budo sansho from Wakayama. Taste the eel and sauce first, then add a little to your next mouthful. Adjust the amount as you discover its aroma and tingling finish.
Budo sansho