Goryu Kubo (Takeaway) Takeaway

■About products for in-store pickup
*Please call us if you need a large number of items.

■About "Selected Japanese Eel
We use eel produced in Mikawa-Ishiki, Aichi, which has good quality fat and tender flesh and skin.
The eel is grilled using Kishu-binchotan charcoal with a rich broth made from extracted bones.

Japanese restaurant Goryukubo, which makes the most of the best seasonal ingredients, presents this domestic eel stew to savor the best of the season.
We hope you will try it this summer.

∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∵∴∵∴∵∴∵∴∵∴∵∴The menu is a combination of the following items: ∵

■Sales of "Selected Natural Unaju" in limited quantities
On August 4, 2022, the day of the Ox in Doyo, "Selected Natural Unaju" will be sold in limited quantities.
*"Selected Japanese Unaju" will not be sold on August 4.
Eels from Kojima Bay in Okayama Prefecture and Lake Biwa in Shiga Prefecture are used for this dish, which is characterized by its natural flavor and clean, high-quality fat.
It is steamed so that it is softly covered with the aroma of charcoal and has a rich flavor.
The eel is dipped in a rich broth made from bone extract and grilled using Kishu-binchotan charcoal.
This unaju is specially prepared for this occasion.
We hope you will enjoy it.