GOH NO TORA Location and Menu in Kyoto, Japan
Hours of Operation
Monday - Thursday & Sunday 17:00 - 24:00(L.O.23:30) Wednesday 17:00 - 24:00(L.O.23:30)
Restaurant Menu
| 3,500 JPY Course (8 Items) | 3,500 Yen | |
| 4,500 JPY Course (9 Items) | 4,500 Yen | |
| 5,000 JPY Course (11 Items) | 5,000 Yen | |
| 5,000 JPY Course (8 Items) | 5,000 Yen | |
| 6,000 JPY Course (9 Items) | 6,000 Yen | |
| 7,000 JPY Course (11 Items) | 7,000 Yen | |
| Grilled vegetables | 480 Yen | |
| Eringi Mushrooms | 400 Yen | |
| Shiitake Mushrooms | 520 Yen | |
| Japanese yam with pickled plum paste | 680 Yen | |
| Other stir-fried / grilled food | 720 Yen | |
| Dengaku miso dishes | 400 Yen | |
| Other tempura | 720 Yen | Pieces of seafood or vegetables coated in a wheat flour batter and deep-fried. |
| Lotus root tempura | 740 Yen | Lotus root coated in a soft wheat flour batter and deep-fried. |
| Chinese yam tempura | 700 Yen | Chinese yam coated in a soft wheat flour batter and deep-fried. |
| Other tempura | 800 Yen | |
| Assorted pickles | 800 Yen | |
| Chicken and steamed rice chazuke | 580 Yen | |
| Green tea ice cream | 620 Yen | |
| Assorted Obanzai - 5 types | Dishes that go with rice, served in Kyoto households, arranged in TORA style | |
| Cold Tofu | A light dish, a jelly with soup stock flavors | |
| Crunchy Umedori Chicken with Japanese Horseradish | Fresh chicken with Japanese horseradish goes well with Japanese sake | |
| Fried Umedori Chicken | A Japanese-style dish, with juicy fried chicken, grated Japanese radish, and Kujo leeks | |
| Rolled Omelet with Soup Stock | This is Kyoto's rolled omelet | |
| Assorted Seasonal Charcoal-Grilled Vegetables - 3 types | An assortment of seasonal vegetables, allowing you to feel Kyoto's 4 seasons | |
| Manganji Red Peppers | Kyoto traditional vegetable. Similar to green peppers. | |
| Eggplant White Miso Dengaku (baked and coated with miso) | Kyoto white miso in an easy-to-eat sauce | |
| Lotus Root with Sea Urchin & Soy Sauce | A special soy sauce-base sauce with sea urchin, on lotus root, with great aromas | |
| Gou Salad | Duck, tofu, tofu skin, and dried young sardines, in a light Kyoto-style salad | |
| Chicken Tenders and Plum Pulp Rolled in Perilla Leaves | Chicken tenders and plum pulp sauce, rolled in perilla leaves and grilled. A light dish | |
| Grilled Chicken Neck Meat & Kujo Leeks | Chicken neck meat with good texture and Kyoto's Kujo leeks. Our restaurant's most popular dish, grilled on charcoal. | |
| Chiken Meatball with Cheese Sauce | Minced chicken meat, cooked as Salisbury steak, in Japanese style. A low-calorie dish, popular with women. | |
| Assorted Charcoal-Grilled Umedori Chicken Cuts – 3 types | An assortment of extremely rare cuts, found in small amounts in 1 chicken. | |
| Roasted Duck Breast | A roasted dish, with Kyoto duck breast served with Japanese-style sauce. | |
| Loin Steak & Grilled Vegetables | A dish prepared with duck breast steak and seasonal vegetables, grilled on charcoal. | |
| Loin Steak & Foie Gras Mille Feuille | The affinity between light duck and foie gras is exceptional | |
| Seared Japanese Beef Aitchbone Sashimi | Light cuts from cow hip area, packed with lean meat delicious flavors | |
| Grilled Okhotsk Atka Mackerel | Dried Okhotsk Atka mackerel is high in protein and low in calories, and popular as juicy white meat fish | |
| Grilled Salmon Belly | Belly cuts full of flavors, with a special Japanese-style tartar sauce | |
| Spring Rolls with Umedori Chicken & Perilla with Fresh Tofu Skin | Chicken and perilla rolled in Kyoto tofu skin, a dish that goes well with Japanese sake | |
| Charcoal-Grilled Cooked Rice Balls | Charcoal-grilled rice balls prepared with rice cooked with seasonal ingredients and a mixture of soup stock and soy sauce | |
| Mixed Rice with Dried baby Sardines with Japanese Pepper | Rice mixed with Kyoto traditional seasoned powder and tofu skin. The most popular dish for finishing your meal. | |
| Soy Milk Pudding & Japanese-Style Sherbet | Daily Yuzu citron and powdered green tea sherbet and light soy milk pudding | |
| Draft Beer | Kirin Ichiban Shibori. Smooth texture in a beer which goes well with Japanese cuisine. | |
| Japanese Sake | We have carefully selected a variety of Japanese sake from all over Japan to match our dishes | |
| Shochu Highballs | Hojicha (roasted green tea in porcelain pot on charcoal), powdered green tea, plum, etc. with Shochu and soda | |
| Shochu | Barley, sweet potatoes, perilla, Awamori | |
| Hojicha (roasted green tea in porcelain pot on charcoal) | ||
| Charcoal grill | 1,480 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Duck steak | 1,880 Yen | |
| Meatballs | 820 Yen | Ground meat or seafood etc. mixed with other ingredients and grilled. |
| Other Japanese-style Salad | 880 Yen | A salad of raw vegetables with a soy sauce-based dressing. |
| Grilled vegetables | 1,280 Yen | A dish of vegetables grilled in a frypan, oven, or on a grill. |
| Kirin Ichiban Shibori Nama | 550 Yen | |
| Kirin Lager Beer Medium bottle | 650 Yen | |
| Kirin FREE Non-alcoholic | 550 Yen | |
| Kaku Highball | 600 Yen | |
| Hakurei Syutendouji Yamahai Honjouzou | 600 Yen | |
| Sawayamatsumoto Syuhari Jummaisyu | 600 Yen | |
| Eikun kotosennen Jummaishu | 700 Yen | |
| Tsukinokatsura Honjozonigorizake | 700 Yen | |
| Inemankai Akamaisyu | 800 Yen | |
| Supahkuringu Nihonsyu | 600 Yen | |
| Syumittotsuerah Syuwarutsu Kattsu Purikattsu | 650 Yen | Glass |
| Escale Chardonnay | 700 Yen | Glass |
| Syatoh Merusyan Ansamburu Moegi | 4,200 Yen | Full Bottle |
| Frontera Cabernet | 500 Yen | Glass |
| Jean Claude Mas Cabernet Sauvignon Reserve | 700 Yen | Glass |
| Katashimowain Kashiwabarawain Aka | 4,200 Yen | Full Bottle |
| Kyou Umesyu | 600 Yen | |
| Umesyu Wain Shiro | 600 Yen | |
| Umesyu Wain Aka | 600 Yen | |
| Nakanaka | 600 Yen | |
| Tominohouzan | 600 Yen | |
| Tantakatan | 600 Yen | |
| Lemon Highball | 600 Yen | |
| Tomato Highball | 600 Yen | |
| Matcha Highball | 600 Yen | |
| Plum Chuhai | 650 Yen | |
| Yuzu Highball | 650 Yen | |
| Houjicya | 300 Yen | |
| Ginger Ale | 300 Yen | |
| Hotto Ume Kombu Cya | 380 Yen | |
| Asorted stewed dish | 1,000 Yen | Platter of various meats, seafood, and vegetables stewed in dashi stock and soy sauce etc. |
| Ichibo (rump cap) | 1,820 Yen | Meat dish made using a cut from the rump called “Ichibo.” |
| Duck steak | 1,880 Yen | |
| Duck steak | 1,280 Yen | |
| Meatballs | 820 Yen | Ground meat or seafood etc. mixed with other ingredients and grilled. |
| Charcoal grill | 1,480 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Grilled vegetables | 1,280 Yen | A dish of vegetables grilled in a frypan, oven, or on a grill. |
| Seseri(chicken neck meat) | 680 Yen | A dish of spit-roasted seasoned chicken neck meat on a skewer. |
| Harami (skirt) | 680 Yen | Meat dish made using a cut from the diaphragm called “Harami.” |
| Other grilled / sauteed dishes | 1,280 Yen | |
| Salted and grilled Atka mackerel | 1,480 Yen | Atka mackerel seasoned with salt and grilled. |
| Grilled fatty salmon belly | 720 Yen | Grilled salmon belly called “Harasu.” |
| Edible raw chicken | 1,500 Yen | |
| Japanese-style rolled omelet | 700 Yen | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Roast duck | 980 Yen | |
| Caprese | 780 Yen | |
| Chicken salad | 780 Yen | |
| Spring roll | 880 Yen | |
| Caesar salad | 720 Yen | |
| Other Japanese-style Salad | 880 Yen | A salad of raw vegetables with a soy sauce-based dressing. |
| Eggplant tempura | 500 Yen | Eggplant coated in a soft wheat flour batter and deep-fried. |
| Shrimp tempura | 1,000 Yen | Shrimp coated in a soft wheat flour batter and deep-fried. |
| Assorted tempura | 1,480 Yen | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
| Chilled tofu | 480 Yen | Tofu that is chilled and served with condiments and soy sauce. |
| Grilled rice ball | 380 Yen | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
| Takikomi gohan(mixed rice) | 680 Yen | A dish of rice cooked with additional ingredients and seasoning. Also known as gomoku gohan. |
| Edamame beans | 300 Yen | |
| Japanese pickled mackerel sashimi | 700 Yen | |
| Other simmered dishes | 680 Yen | |
| Other vinegared / marinated / simmered vegetables | 500 Yen | |
| Meat and potato stew | 580 Yen | |
| Other stir-fried / grilled food | 520 Yen | |
| Other simmered dishes | 500 Yen | |
| Agedashi(deep fried) Eggplant | 480 Yen | |
| Food dressed with vinegared soybean paste | 620 Yen | |
| Sweet vinegar pickles | 600 Yen | Vegetables pickeled in sweet vinegar. |
| Chicken skin and ponzu | 480 Yen | |
| Fried chicken | 680 Yen | |
| Seared free range chicken | 780 Yen | |
| Kyoto-style grill | 720 Yen | |
| Chicken thigh | 820 Yen | |
| Cartilage | 580 Yen | |
| Other stir-fried / grilled food | 600 Yen | |
| Bonjiri(chicken tailbone meat) | 580 Yen | |
| Chicken liver | 520 Yen | A dish of bite-sized pieces of grilled, seasoned chicken liver on a skewer. |
| Heart | 680 Yen | |
| Syumittotsuerah Syuwarutsu Kattsu Purikattsu | 3,200 Yen | Full Bottle |
| Escale Chardonnay | 3,500 Yen | Full Bottle |
| Frontera Cabernet | 2,500 Yen | Full Bottle |
| Jean Claude Mas Cabernet Sauvignon Reserve | 3,600 Yen | Full Bottle |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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