Gokomachi Tagawa

Keen to apply fresh techniques to Japanese cuisine, the chef did not stop at copying the classics. His strongest ambition focuses on char-grilling. Charcoal-smoking the skin side of large conger eels creates a seared sashimi; Wagyu is scorched to make the surface fragrant. The noise and aroma of the kitchen reach guests’ tables, heightening the joy of dining. Soups and appetiser platters are prepared in keeping with tradition. The delightful variety of flavours in the menu testifies to the chef’s creativity and craftsmanship.

• Unique Ambiance: Gokomachi Tagawa features a beautiful courtyard on the way to the restroom, blending traditional aesthetics with modern elements like Scandinavian chairs.
• Innovative Grilling Techniques: The restaurant uses a traditional "ro" (hearth) and Kishu Binchotan charcoal to meticulously grill seasonal ingredients, including A5-grade Wagyu beef and matsutake mushrooms.
• Unconventional Chef Background: The chef at Gokomachi Tagawa transitioned from an engineering background to become a highly acclaimed culinary professional.

• A5-Grade Black-Haired Wagyu Beef
  • Carefully grilled over a traditional ceramic hearth using Kishu binchotan charcoal, highlighting the beef’s marbling and umami. Served as a seasonal yakimono (grilled dish), often paired with other seasonal ingredients.
• Fresh Seafood from Mie Prefecture (e.g., ama diver-caught seafood)
  • Sourced directly from the chef’s hometown, Mie, these ingredients are grilled or prepared simply to maximize their natural flavors and freshness.
• Matsutake Mushrooms
  • Used in seasonal dishes, especially during autumn, and grilled alongside other premium ingredients to bring out their distinctive aroma and earthy flavor.
• Floral Sansho Pepper
  • Featured in signature courses, this Japanese pepper adds a unique, citrusy spice and floral note to dishes, enhancing the complexity of flavors.
• Pufferfish Shirako (Milt)
  • A delicacy used in special courses, offering a creamy, rich texture and subtle flavor, often prepared with minimal seasoning to showcase its quality.

Tasting Menu

• Kaiseki (by appointment only): ¥16,000 (excluding tax and service charge)

A La Carte

• Aosa Soba: Market value (please ask)