Restaurant Gekkou

This is a course featuring nabe (hot pot), which allows you to fully enjoy the rare "Densuke Anago" that we have been serving as our specialty for a long time. We recommend this course for customers who wish to enjoy it with other standard and seasonal dishes.

Very popular! This course uses an abundance of rare "Densuke Anago". Nabe alone is not enough! We recommend this course for customers who want more than just nabe. Reservations only.

A la carte additions are also available, Easy set for first-timers.

This is a basic course using mainly fish and vegetables. Specialties can be added or changed. Of course, other a la carte items can be added. ＋Ichibo + 1,100 yen Seasonal rice => raw sea urchin rice (small) +900 yen

This course is an upgraded version of the monthly course with the extravagant ingredients of the moment. Of course, specialties and other dishes can be added. +1,100 yen

For special occasions such as business entertainment and anniversaries. A sumptuous meat dish is added to the Hikari Course.

Familiar torafugu❗ At Gekko, we ask you to make reservations in advance and use properly aged, well-seasoned torafugu (blowfish). ‼️ We also have a different way of eating torafugu from other restaurants, called charcoal-grilled thick-skinned torafugu. We are pleased every year with its delicious hormone-like taste. The meal is finished off with zosui (rice porridge) with a strong broth.

This course consists of appetizer, sashimi, grilled dish, deep-fried dish, Hitsujimabushi (small) [Dashimaki, 3 kinds of condiments, clear soup, homemade nukazuke], and dessert. Please choose your favorite Hitsumabushi course from the menu below. Prices vary depending on the type of Hitsu-mabushi.

This is a basic course using mainly fish and vegetables. Specialties can be added or changed. Of course, you can also add other a la carte items. Seasonal rice ⇒ Fresh sea urchin rice (small) +1000 yen

Farewell and welcome parties Individuals vary in the amount they eat. Individuals vary in the amount they drink. There is a time limit for all-you-can-drink. It is the best choice for a banquet with

If you make a reservation in advance, we’ll prepare thick-cut conger eel for you. You’ll be able to savor the tender, flaky flesh at the peak of the season. Additionally, the hot pot features a salt-based broth made from the conger eel, and you can enjoy the light, refreshing broth with Inaniwa somen noodles at the end.

If you make a reservation in advance, we’ll prepare thick-cut conger eel for you. You’ll be able to savor the tender, flaky flesh at the peak of the season. Additionally, the hot pot features a salt-based broth made from the conger eel, and you can enjoy the light, refreshing broth with Inaniwa somen noodles at the end.