2023/8 "It's a waste not to know the taste of this place" by Akiton (..) Yakitori "Jinbocho Gokida" ✨✨ A shop run by Chef Gokida, who trained with "Schumann" and "Manoir de l'Inno". It's a trendy shop that will be featured in the 2024 Michelin Guide. The shop opened in July 2021, and is located a 4-minute walk from Tokyo Metro Jinbocho Station. The use of wood is abundant, and the cherry wood counter is impressive. How does the food taste? (*´∇｀)ﾉ ■Features - Uses chicken such as Hichinai Jidori, Okukuji Gunkan, and French Black Chicken - Wide selection of wines, from 400 bottles and up. ■Yakitori Course 8,200 yen (tax included, plus 980 yen for service charge) Enjoy seasonal vegetables, appetizers, and skewers to your heart's content. ⚫Amuse-bouche ① Bhutan Noir ② Hichinai Jidori ③ Liver Paste Clearly, the chef understands cooking well. Even the amuse-bouche is not taken lightly, served fresh. Each dish is impressively well-executed, making me so excited. Perfect! This is definitely deserving of a Michelin rating. …………………………………… ⚫Fried young ayu fish At this time of year, you might wonder about "young ayu fish," but the finishing is perfect. The ingredients are good, and the sauce with a hint of dill is lovely. …………………………………… ⚫Sardin Aomori Organic Vegetables Depending on the season, vegetables are sourced from different regions. Wow, these vegetables are delicious - wild and flavorful. Fresh herbs, smoked scallops, eringi mushrooms, edamame, okra, paprika, carrot rapé. The scallops are sweet and delicious. No complaints at all. The level of completion is too high. …………………………………… ⚫Hichinai Jidori Chicken Breast with Horseradish Wow, this is also good. The sauce is almost French. The scent of Western horseradish matches well. …………………………………… ⚫White bread that doesn't interfere with the dish. Soak up the sauce without leaving any behind. …………………………………… ⚫Tsukune Burgundy Butter The crunchy cartilage adds a nice texture. "Tsukune Burgignon" made with cartilage-included Hichinai Jidori, with herb butter added to the meatballs. Garlic, herbs, and aromatic vegetables. The crunchy texture of the cartilage adds an accent. The rich flavor of the chicken meat that bursts in your mouth, along with the strength of the sauce, is commendable. …………………………………… ⚫Hichinai Jidori Chicken Breast with Shrimp Americaine The combination of shrimp and chicken breast is amazing! The chicken, slowly cooked over a charcoal fire, is very juicy. The firm texture of the shrimp is irresistible. The finishing of the sauce is perfect. …………………………………… ⚫Okukuji Gunkan Chicken Gizzard with Black Pepper Fun, fun ✨✨ Even the gizzard has such a delicious flavor. Unlike French cuisine, you can feel the strong umami of the ingredients. …………………………………… ⚫Hichinai Jidori Chicken Wings with Squid Ink Paella Chicken wings of Hichinai Jidori with squid ink paella. The vegetables are picolos and eggplants. Wow, it's delicious ✨✨ This is how the finishing of someone who understands cooking looks like. …………………………………… ⚫Hichinai Jidori Chicken Soup Hichinai Jidori chicken soup with finely chopped eggplant. A finishing of soup like never before. It's delicious. …………………………………… ⚫White Liver Madeira The sauce may be a bit too strong. However, the white liver is tender and of high quality. …………………………………… ⚫Hichinai Jidori Chicken Thighs with Scallions and Alber Simple finishing that allows you to fully enjoy the umami of Hichinai Jidori. …………………………………… ⚫Land-raised Squab with Red Wine Squab with a strong umami flavor. The finishing at the end really makes you feel the squab. ■Drinks ⚫Domaine Sanvasan 2019 1,100 yen Red wine from the Rhône. Grapes are Grenache and Syrah. Haha, a good choice. If they serve red wine of this quality, there's no room for complaints. ⚫Hitomi Winery 2020 1,500 yen Red wine from Shiga Prefecture. Grapes are Merlot. I prefer the red wine from the Rhône, but this one is not bad. Good wine choices. Enjoyed it! ■Service Properly done. ■Reasonable prices.

Gourmet boss and the annual dinner party♪ Wood-fired French Signature Course (11000) Cheers drink (Kirin Ichiban Shibori Japanese whiskey non-alcoholic drink non-alcoholic beer) Amuse-bouche True sardines Red paprika Princess eggplant Semi-dried tomato Duck rillettes Bird's nest Oku Kuji Jidori Hanasaki crab root celery mousse crab roe Oku Kuji shamo konome jelly chrysanthemum flower vegetable assortment (taro mushroom chicken terrine cauliflower yellow turnip, etc.) Rice flour bread Buresh Poulard shrimp tsukune Burgundy red chicken heart wing and soft-shelled turtle (winter melon okra ginkgo nuts soft-shelled turtle inside chicken wings) True fish bonito (butter sauce with acidity charcoal-grilled matsutake mushrooms) Wood-fired lamb back meat (wood-fired lotus root mashed potatoes kinsai salt and pepper) Blueberry and pear sherbet Finishing touch (Kanda Green Curry Salt Ramen Seasonal Gelato GIN and Yame Sencha Pudding Various cheeses) ・ Amuse-bouche Cute appearance and delicious taste! Biscuits shaped like birds sandwiched with pate Tart dough filled with chicken tartare The one that looks like a nest has a quail on top, so you can enjoy them all while having fun ♪ ・ True sardines and vegetable terrine Beautiful appearance Σ(=´▽`=)ﾉ The fatty sardines and the umami of the vegetables harmonize to create a refreshing and satisfying deliciousness (*´﹃｀*)♡ ・ Soup bowl The root celery mousse is delicious! Smooth, creamy, rich deliciousness, but you can still taste the celery! There is no unpleasant bitterness, and you can feel only the delicious part of the celery ♪ The inclusion of Hanasaki crab and roe adds to the enjoyment of the texture and luxury ♪ ・ Vegetable assortment Each dish is carefully prepared, with vegetables being grilled or boiled in different ways depending on the vegetable. The variety of textures and flavors keeps it interesting, and you will want to eat more and more of these luxurious vegetablesヾ(｡>﹏<｡)ﾉﾞ✧*。 ・ Blueberry and pear sherbet Spiced and refreshing, with a unique taste that adds a twist to the palate (≧∇≦)b Ensuring a thorough enjoyment of every detail (*^^*) The atmosphere, service, and creative cuisine allowed us to relax and savor the experience (*^^*)

Located about a 10-minute walk from Jimbocho Station, this restaurant offers a fusion of French cuisine and grilled chicken, with a focus on charcoal and firewood grilling. I made a reservation for the chef's choice course, opting for a seat at the counter where you can see the cooking process. The stylish appetizers that came out first were all excellent, especially the fluffy liver paste. The salads were also delicious, leading to the highlight - the grilled chicken. Each skewer was finished with a different sauce, like the chicken breast with shrimp américaine which was particularly intriguing. I also enjoyed the quail and chicken wings. The grilled eggplant had an amazing smoky flavor, making it my favorite eggplant dish ever. For wine, I chose a set of three varieties recommended by the sommelier, and I was very satisfied with the pairings. Overall, it was a fantastic experience and a place I would definitely recommend for important occasions. I can't wait to go back when the seasons change!

The genre of restaurant that I can't help but mention. Hmm, how can I put it... Fusion cuisine tends to have a low success rate, right? Especially yakitori! Even if you use ingredients like duck and pair them with Western-style sauces, it should be no different from what you would find in a French restaurant. Why is that? Is it because of the size of the meat...? Maybe with yakitori, simplicity is key!? The most important thing is the cooking method rather than the seasoning!? It wasn't bad ( ･ิω･ิ) but the service was lacking. The atmosphere was also dark... It's important whether you feel luxurious or gloomy when there are no other guests around.

Gokita in Jinbocho is a creative French restaurant that combines yakitori with French cuisine. The cost performance is good and each dish is delicious and enjoyable. The seasoning is French, so it has a stylish taste that goes well with wine rather than beer. It's rare to find a restaurant at a yakitori place that makes you want to go back, but this is definitely one of them. If you're looking for a place to dine, Gokita is worth a visit. Location: 2-4-9 Nishikanda, Chiyoda-ku, Tokyo Closest Station: Jinbocho Station Phone: 03-6272-4365 Price: ¥14,000 Payment: Cash, Credit Card accepted, No electronic money or QR payment Hours: 17:30-23:00 (Last Order 22:00) Closed: Mondays, 2nd and 3rd Sundays of the month Reservation: Available Recommendation: Yakitori Course Review by: @gmw_regmuuu16 Specialty: Uni (sea urchin) with expertise in over 300 restaurants Follow for more recommendations! #Gokita #Yakitori #Jinbocho #JinbochoGourmet #SuidobashiGourmet #KudanshitaGourmet #JinbochoDinner #TokyoTourism #TokyoTravel

I think it was delicious in a classical French sense. The ambiance and atmosphere were exceptional, making it a comfortable and enjoyable experience throughout. However, the use of sauces was disappointing because they seemed to overpower the freshness of the ingredients and the smoky flavor. Among the sauces, I liked the Américaine the most, but I felt that it would have been better not to pour it over the ingredients. The sauce for the heart was vinegar-based, but it was too assertive and clashed with the flavors of the ingredients and the smokiness. The most disappointing dish was the white asparagus. The smoky aroma and charred flavor elevated the asparagus to a high level, but the hollandaise sauce was too overpowering. If the hollandaise had to be used, I thought it would have been better to artistically place it on the plate's edge, allowing the diners to enjoy the smoky aroma, and to slightly reduce the acidity. While it could be seen as innovative, the atmosphere and presentation gave a classical French impression with a touch of "wa" (Japanese harmony). I felt that by leaning more towards Nouvelle Cuisine, the excellent ingredients and smokiness could have been enjoyed even more.

Yakitori x French is a new concept course that combines 2 skewers with one seafood skewer of lobster, totaling 3 skewers. It's not just a yakitori course, but an interesting French course with skewers mixed in. The skewers don't come out until midway through the course, so when the stylish yakitori finally arrives, your expectations are high. Location: Located between Suidobashi Station and Jimbocho Station. Reservation: I made a reservation for a Saturday night. There was only one other group besides us, so it seems easy to make a reservation. Atmosphere/Service: We were able to relax at the spacious counter. The staff's explanation of the dishes was polite, and the chef also greeted us. Ordered Items: Charcoal-grilled French Signature Course ¥11,000 - Welcome drink: Kirin Ichiban Shibori, sparkling wine, non-alcoholic drinks, etc. - Goat cheese in choux pastry, Hida beef tartare, Boudin Noir - Nagoya Cochin egg 65 with truffle sauce - Aomori organic vegetables, Okukujira chicken ballotine - Lobster with Americaine sauce - Homemade bread - Tsukune with herb butter - Akadori Kokoro with sherry vinegar sauce - Loire white asparagus with hollandaise sauce - Abalone, shrimp shinjo, Okukujira chicken broth - Lamb charcoal roast, lamb sausage - Jimbocho green curry - Seasonal gelato - Bird soup drink: draft beer, white wine, etc. Highlights: - The amuse-bouche was very cute and had a big impact, becoming a hot topic on social media. Despite its finger-food size, each dish was carefully prepared. - The truffle cream sauce with aromatic truffle and Nagoya Cochin soft-boiled egg was delicious and perfect for the beginning of the course. - The skewers, grilled over charcoal, had a delicious smoky flavor. Despite being served on skewers, they looked, tasted, and were seasoned like French cuisine. - The Burgundy-style tsukune with herb butter was juicy and quite delicious. - The main dish of lamb had a good level of doneness in the lean parts but became a bit heavy with fat towards the end. - Surprisingly, the green curry at the end was a hit, with a strong coconut milk flavor and intense spiciness. Overall, the course had a satisfying volume and the green curry as the finale was unexpected but delicious. The bird soup served at the end had a thick layer of hot fat on the surface, so be careful not to burn yourself. Thank you for the meal!

Visited "Jinbocho Gokida" in Jinbocho. It seems like a place where you can enjoy a fusion of yakitori and French cuisine. This time, I used it for a dinner meeting. Since yakitori has a certain image, I am looking forward to seeing how it combines with French cuisine. I enter the stylish restaurant with a blue curtain. The interior is stylish as well. This time, I chose the "Charcoal Signature Course" (11,000 yen). It seems like the chef used to work at a French restaurant. I imagine that this course leans more towards French cuisine. I am excited to try the charcoal grilling as well. The courses were as follows: - Sardine, duck liver, goat cheese, Hichinoko chicken - Thunderbird bisque, truffle - Hair crab jelly - Organic vegetables, red chicken - Bresse Polish shrimp - Tsukune with yuzu - Red chicken heart - Wakasa sweetfish with chicken consomme - Lamb back meat - Karuizawa herb granita - Salt ramen (additional) - Quail egg - Chicken tenderloin Overall, the course had a French impression. The sauces were rich and flavorful. The yakitori was cooked thoroughly and tasted delicious. Each dish was well thought out and tasty. The staff who served us were very polite and kind. This also left a good impression. I paid with a credit card. It was very delicious. I will definitely visit again. Thank you for the meal.

I wanted to eat yakitori! But my boss who came with me loves wine, so after some thought, we decided to visit this restaurant. Although there were no private rooms available and we had to sit at a table, we were separated properly and didn't mind sharing a table with others. We were able to relax and enjoy our time. In a way, it was better to be at a table because there was no delay in getting wine poured for us, unlike in a private room. We enjoyed all the stylish and new dishes that were served. There were various choices of wine available, so my boss seemed satisfied, and even complimented me on choosing the restaurant. I'm glad we decided to visit this place.

The restaurant serves a combination of French sauce and grilled chicken. When I visited, most of the sauces contained ingredients I am allergic to, so I was asked if I wanted the sauce on the side or if they could make a sauce without the allergens. However, when I requested to have the allergens removed, the dish ended up being just grilled chicken without much flavor. There were times when the staff explained the dishes and times when they didn't, so I was unsure of what type of chicken or which part of the chicken I was eating. The grilled zucchini without sauce was delicious.

A delicious yakitori restaurant✨ Especially the tsukune is outstanding, it will change your perception of tsukune. All the other skewers and dishes are also delicious. It has a French-style yakitori, so there are many wines available and it is recommended for those who like alcohol. The prices are a bit high, but the food is definitely delicious. #TokyoGourmet #JinbochoGourmet #Yakitori #JinbochoGokida

At Mikiya, we celebrated a birthday dinner. I don't think there's a better combination than yakitori French, but the twist of finishing with green curry was nice. There were also options like salt ramen and pudding for dessert, but the service was top-notch.

On this day, I went to Gokita for lunch because I couldn't get the green curry and Yame tea pudding out of my head. When I entered the restaurant, I noticed that there were more lunch customers recently, with about 6 people already there. They offer red and green curry for lunch, but I am a fan of green curry. First, a salad is served. The crispness and good texture of the lettuce, along with the aroma and texture of the grilled lotus root, impressed me. The green curry had a buttery aroma that made me ecstatic, it was just to my liking. The balance of the chicken's umami and the right amount of spices also impressed me. Overall, it had a smooth texture, and it paired well with the slightly less moist rice. When I tried to order the Yame tea pudding for dessert, I was told that it sold out the night before and they were still making it, so the chef personally made a citrus dessert for me. It consisted of frozen citrus at the bottom, sorbet, room temperature citrus in the middle, and a warm sabayon sauce + burnt paneer on top. The contrast between the sorbet and warm sauce was impressive. The well-balanced acidity and sweetness in the flavor were also enjoyable. I'll have to come back for dinner next time, thank you for the meal.

This is the third branch of a matured meat bar, located on the site of the former establishment in Jimbocho style, which opened last summer. It is currently offering lunch for a limited time, so I decided to visit. I arrived early for lunch, shortly after the opening, and there were no other customers yet. The interior has a calm atmosphere, suitable for enjoying a leisurely drink in the evening as well. I was seated at the counter near the entrance. I had planned to eat red curry, but it had been changed to butter chicken curry. Since I wasn't in the mood for green curry, I ordered the butter chicken curry (1,500 yen). The kitchen and the hall were run by three young men. After about 6 minutes, a salad with organic vegetables from Karuizawa and charcuterie was brought to me. When they served the salad, they asked if they could bring the curry right away, to which I agreed. While waiting for the curry, I started eating the salad. The salad was quite voluminous, and the crunchy texture of the fresh vegetables was enjoyable. The broccoli was particularly delicious. The charcuterie had thinly sliced meat with a good amount of salt seasoning. This salad provided a high level of satisfaction. Just as I finished the salad, the curry was brought to me after about 7 minutes from the salad service. The curry in front of me was full of ingredients, not just chicken but also a considerable amount of vegetables. The lotus root was particularly crunchy and made a big impact, while the shishito pepper added a nice accent. The chicken pieces were small, but there was a decent amount. As for the taste of the curry, it was quite mild. It had a strong buttery flavor and very little spiciness. Sometimes, a mild curry like this is nice. It paired well with the firm rice. The rice portion was only 200g, so I felt a bit unsatisfied. In the end, I enjoyed the ingredients while finishing the curry. The lunch was a bit pricey at 1,500 yen, but starting with the delicious salad and ending with the satisfying curry, it was a good experience. The payment was made at the table, and it was cash only. Although they are currently offering lunch, it is only until the end of April. After that, they are considering their options.

French sauce served with grilled chicken skewers. Each skewer is coated with a different sauce, enhancing the aroma of the charcoal grill. - Chicken thigh meat and shrimp, lobster with Amerikane sauce Instead of skewering chicken meat and shrimp alternately, they are cut into thin strips and skewered together. The combination of juicy chicken meat with the firm texture of the shrimp, along with the rich Amerikane sauce, creates a harmonious blend of flavors. This was the most memorable dish. - Tsukune (chicken meatballs), shiitake mushrooms, Bourguignon butter Tsukune and shiitake mushrooms are skewered alternately, with a generous amount of Bourguignon butter topped on the tsukune.

(Visited in early April 2022) This was a weekday lunch visit. I always get busy at the beginning of the month, so I decided to visit this place nearby for a casual lunch. While this place used to be a steakhouse, it has undergone significant changes indoors, with a counter now installed and a more relaxed seating arrangement. As a result, the seating capacity has been greatly reduced. It might be tough to drop by in the evening now. Visited at 1:00 PM, with 4 groups and 7 guests already seated. I chose the Butter Chicken Curry priced at 1,500 yen, which comes with a generous salad made with organic vegetables from Karuizawa and plenty of charcuterie. The meat in the salad on this day was chicken tenderloin! First up was the salad, and it was impressively large. I've never eaten such a huge amount of salad before (laughs). I was surprised after tasting it. The vegetables were seasoned differently. It wasn't like all the vegetables were dressed with the same dressing; it was a salad with each vegetable individually seasoned. This kind of flavorful salad was also a first for me. After a short wait, the curry was served. It was a rich orange-colored curry, with various ingredients seemingly melted into the roux. The ingredients included bamboo shoots (it's spring after all), shimeji mushrooms, chicken thigh, and a shishito pepper on top. I took a bite of the roux first. Oh my, it reminded me of the Butter Chicken from Sitar in Kengawa with its taste and aroma. A sweetness followed by a subtle buttery fragrance spread gently in my mouth. The spiciness was quite mild in this curry. It had a sharp flavor, and nothing strange lingered in your mouth. As I continued eating, I noticed that the orange color came from tomatoes. A hint of acidity added a refreshing touch, and it was definitely a well-thought-out curry. The shishito pepper provided a mild bitterness, refreshing the palate. It was delicious! The large chunk of bamboo shoot was too big for me to bite into (laughs). The rice was cooked slightly firm and had a nice elasticity. The rice was fragrant and complemented the mild curry well, making the rice taste sweet. The curry portion was 200g, so it was slightly on the smaller side for a curry dish. It was a satisfying lunch with plenty of vegetables for a week! The payment was made at the table. By the way, the lunch special is available until the end of April!

The storefront has a solemn atmosphere of a traditional Japanese restaurant, but the entrance is not intimidating and you can easily walk in. It has the ambiance of a Japanese izakaya, but for lunch, they specialize in curry. And you only have two options: green curry or red curry. Simple. The kitchen is run by a team of young people who appear to be in their 20s to 30s. It's a team of three men and one woman. Usually, restaurants with a young kitchen staff tend to have a casual and lively atmosphere, but this place is different. They are very attentive to the customers, always refilling water and bringing small plates promptly. Despite their young age, they have a great sense of hospitality. The counter seating is very comfortable. The reviewer had the Green Curry with Shonan chicken and a salad of organic vegetables and charcuterie from Karuizawa for ¥1,500. The salad alone seemed to be worth half the price with its fresh vegetables. The dressing was light, allowing the flavors and textures of the vegetables to shine through. The charcuterie was a pleasant surprise, with a unique texture and taste. The Green Curry was not the typical Thai-style curry with bamboo shoots, but had a more natural and earthy flavor. The subtle spices left a lasting impression. The Shonan chicken was flavorful, and the reviewer was impressed by the overall quality of the curry. Overall, it was a great lunch experience at this izakaya. The reviewer looks forward to trying the Red Curry next time.

From Jimbocho, about an 8-minute walk, a mix of traditional and modern setting with yakitori and French cuisine. Despite the slightly worn-out feel, Mr. Itsuki boldly combines French sauces with yakitori. Expectations rose with the first chicken breast skewer with Américaine sauce, but then it was a gentle decline. The lack of heat in the grilled items may be the reason. The main dish, the pigeon, was quite cold. They are open on weekends, so if given the chance, I would like to try their French course next time.

I revisited the restaurant as work finished early that day. When I entered the restaurant after a month and a half, the chef informed me that the à la carte menu was no longer available. Instead, they had introduced a new course focused on skewers, with options of 6 skewers for 6000 yen or 9 skewers for 7500 yen. I opted for the 7500 yen course and also added a beef fillet because I was craving it. The yakitori course with various sauces (9 skewers) included the following dishes: - Charcuterie trio from Boucherie Tokyo: Lyon-style sausage, karasumi daikon, and boudin noir. The sausage had a gentle umami flavor, the karasumi had a nice balance of saltiness and radish texture, and the boudin noir was a classic favorite. - Chicken leg ballotine with Karuizawa vegetables: The ballotine had a smooth and delicate texture, complementing the refined umami of the chicken. - Pheasant bisque: A rich and distinctive pheasant flavor, balanced with the creamy taste of the bisque. - Shonan chicken and shrimp américaine: The chicken was wrapped differently this time, improving its texture. - Tsukune: A contrast of chewy and crunchy textures, especially delicious when dipped in sauce. - Gizzard and gizzard skin: The tender gizzard had a strong umami flavor, while the gizzard skin provided a crispy contrast. - Chicken tenderloin: A moist and flavorful tenderloin with a harmonious touch of yuzu pepper. - Chicken skin: The sauce was exceptional, enhancing the umami of the skin without being overwhelming. - Grilled white asparagus: The juicy texture of the asparagus combined with the acidity of mayonnaise was refreshing. - Chicken tail: A chewy and flavorful skewer without any overpowering taste. - Ibaraki lotus root and grilled seseri (chicken neck): The seseri had a delicious flavor, and the lotus root had a satisfying texture and aroma. - Liver and elfrance (French quail): The liver had a sweet and moist texture, and the elfrance had a rich and intense flavor. - Beef fillet: The taste lingered in my mind, so I couldn't resist adding it to my order. - Tamago kake gohan with karasumi: For dessert, I chose the tamago kake gohan with karasumi, which had a gentle saltiness and a hint of green onion fragrance. - Apple tart tatin: As always, the ice cream was a perfect complement to the delicious tart. As usual, the meal was delightful, and I will definitely be coming back. Thank you for the wonderful dining experience!

Recently, I haven't been able to visit Gokida early in the evening, so I haven't been there. But when I came to the corner of the road where Gokida is located during lunchtime, I saw a sign standing there. I had heard from Chef Gokida that they were planning to start serving lunch, and it seems they have started now. So, I decided to visit for lunch. The menu includes green curry or red curry, with the option of adding pudding and a drink. I ordered the green curry with Yame tea pudding, and herbal tea. First, I was served Jasmine tea. Ah, it's a good tea. The organic vegetable and charcuterie salad from Karuizawa - The vegetables and charcuterie have a good texture and rich flavor that is delightful. The green curry (made with Shonan chicken) - The clear chicken broth has a rich flavor and a hint of buttery aroma. The vegetables add a delicious taste and a mild spice, it's really tasty. Yame green tea pudding - It's served in a beautiful Baccarat glass. There are strawberries and cream on top. The intense aroma of Yame tea pudding, the natural richness of the cream, it's amazing. The strawberries add a sweet touch. Herbal tea - It was chamomile on that day. It has a smooth herbal taste and is easy to drink, truly delicious. Eating Yame tea pudding for lunch is like taking a stimulant in broad daylight, although I've never done that. When work calms down, I'll go for dinner. Thank you for the meal.

I used it for lunch for the first time. I thought the 1500 yen sign was a bit expensive for lunch, but when I entered, I was surprised to find a curry restaurant with a calm atmosphere. Before the curry arrived, an appetizer was served, which seemed a bit too much. The curry that was served next was delicious, but the portion felt a bit small. The taste was good, but the waiter seemed a bit inexperienced. It was delicious. Thank you for the meal ☺️

Last week, I thought it was my last visit of the year, but when my friend said "Gokida is great," I couldn't resist going again before the end of 2021. This time, we had the special year-end course. The course included a variety of appetizers such as pate, crab tart, Lyon-style sausage, smoked salmon, marinated mushrooms, marinated purple cabbage, and carrot rapé. Each dish had a unique texture, but the crab tart was particularly outstanding. The scallop and shirako knödel had a rich flavor from the scallop and shirako, complemented by the aroma of burnt butter and bisque. The roasted Ezo deer was incredibly tender and had a sophisticated gamey flavor. The vegetables served with it, like corn-flavored zucchini, were also delicious. We added the beef tail rice to our course, which had a smooth beef tail contrasted with parsley rice. For dessert, we enjoyed a raspberry and chocolate mousse with a strong berry flavor and a light finish. As always, the food was exceptional. I will definitely be back. Thank you for the delicious meal!