Gokyo Elemental Restaurant

Gohkyoku's signature kaiseki course, which incorporates the bounty of Tokyo into each dish. The signature dish, "Gokyo Hassun," expresses the philosophy of "Goho Yoshi" with five different flavors. Abalone with Koji (malted abalone liver), tofu with white cod roe and carrageenan bean paste, fried prawn and sweet potato, LaFrance and yuba with vinegared sesame seeds Today's fresh fish sashimi The blessings of the season and craftsmanship resonate with each other. Tokyo Shamo Chawanmushi (steamed egg custard) as an appetizer, and swordfish oden with Tennoji turnip and Tokyo potherb mustard, The Tokyo X gingerbread with savory vegetables and shirasu-boiled shaliapin adds depth to the dish. The final dish is Tsushima golden eel hitsu-mabushi and "dragon's eye" silver sushi, A luxurious moment to enjoy the aftertaste of chocolate mousse scented with honey red wine.

Gohkyoku's top-rated kaiseki course is a condensed version of Tokyo's four seasons and bounty. The symbolic "Gohyoki Hachisun" expresses the philosophy of "five-way goodness" in five different flavors, such as abalone with abalone liver koji and white cod roe with bean-jam and karasumi bean paste. The fish dish is swordfish oden with Tennoji turnip and Tokyo potherb mustard. And the star of the show is sukiyaki with fine Tokyo beef. The rich flavor and aroma of the dish is layered with a hot egg of Tokyo Karasukotori chicken and Tokyo vegetables. The final course is Tsushima golden eel hitsumabushi and "dragon's eye" silver sushi, The chocolate mousse with honey-red wine aroma will leave you with a quiet aftertaste. This is a perfect setting for a special evening to savor Tokyo's culinary culture with all five senses.

This is the basic omakase course at Gohyo, using mainly seasonal ingredients. From appetizers to main dishes and meals, The ingredients are assembled in a gentle flow that makes the most of their natural flavors, The dishes are carefully prepared to include aroma, temperature, and lingering flavors. We welcome first-time customers and those who would like to experience the world of Gohkyoku without being overawed, This course is recommended for first-time customers and for those who wish to experience the world of Gohkyoku without being overawed. The photos of dishes, seating, and options are for reference only.

A full-course meal featuring the best of Tokyo's seasonality. The six dishes, which resonate with the skill and sensitivity of our artisans, allow you to experience the taste, aroma, and lingering sensation with all five senses. For anniversaries and special evenings. Enjoy a relaxing and enjoyable conversation during the 3-hour free flow. For business entertainment and dinners with important people, You can spend your time without worrying about the time. Sake is not included in the all-you-can-drink plan, We have a wide variety of sake, including rare brands that cannot be served in the all-you-can-drink menu, We also offer a limited selection of seasonal sake, We will carefully suggest a sake to go with each dish. Please look forward to a special sake tasting. The pictures of dishes, seats, options, etc. are for reference only.

This is the basic omakase course at Gohyo, using mainly seasonal ingredients. From appetizers to main dishes and meals, The ingredients are assembled in a gentle flow that makes the most of their natural flavors, The dishes are carefully prepared to include aroma, temperature, and lingering flavors. We welcome first-time customers and those who would like to experience the world of Gohkyoku without being overawed, This course is recommended for first-time customers or for those who wish to experience the world of Gohkyoku without being overawed. The photos of dishes, seating, options, etc. are for reference only.

This is a 5-course kaiseki style short course that includes the famous "Tsushima Golden Conger eel on rice". A whole golden conger eel from Tsushima, raised in the fast currents of the sea, is used in this dish and grilled to a fluffy perfection. The rice is made from "Ryu no Hitomi" rice produced in Gifu Prefecture, which is also known as "miraculous rice. The rice's graininess and sweetness that spreads as you chew it quietly enhances the flavor of the conger eel. From the appetizer to the meal, please enjoy the well-balanced lingering taste that is typical of Gohkyoku. We recommend this restaurant for a leisurely lunch meeting or a rewarding lunch. We also accept private parties of small groups.

A whole golden conger eel from Tsushima, raised in the fast-flowing seas of the Tsushima Islands, is a luxury item. It is characterized by its rich fat and soft flesh, but also by its powerful flavor. The rice used for this dish is "Ryu no Hitomi" rice from Gifu Prefecture, which is also known as "miraculous rice. Its graininess and sweetness that spreads as you chew it quietly enhances the flavor of the conger eel. This is a specialty of Agokyo, where ingredients with a limited production volume resonate with each other.