Recently, our team visited Aramasa Brewery,
one of the sake producers we deeply respect.
Beyond technical knowledge, we were inspired by the philosophy,
dedication, and passion behind their craftsmanship.
At Goryu Kubo, we serve sake with great care —
from glassware selection to precise temperature control —
so that each bottle can be enjoyed at its best.
We continue to pursue a dining experience
that leaves our guests with a genuine sense of satisfaction.
Thank you very much for your continued support. We are delighted to share with you a special announcement about the seasonal flavors of spring.
This year, we have once again begun receiving exceptional Hana Sansho (Japanese pepper flowers) from the finest production regions. Carefully harvested at peak freshness and meticulously temperature-controlled, this delicate ingredient offers an exquisite aroma and refined flavor that you can fully savor.
It pairs exceptionally well with the world’s finest Wagyu, Tajimaguro, a combination that has been highly praised by many of our guests each year. Additionally, we highly recommend enjoying it with freshly harvested Shirako bamboo shoots, carefully dug up in the morning to ensure maximum freshness.
Alongside our popular “Tajimaguro & Hana Sansho Hot Pot Set” for home delivery, we are pleased to introduce a limited-time lunch course: “Hana Sansho & Tajimaguro Sukiyaki Course” for ¥28,000 (tax included) this season. Furthermore, Hana Sansho is now available in our evening courses, with a few remaining reservations available. If you are interested, we encourage you to secure your spot soon.
Whether at home or in our restaurant, we hope you will enjoy the finest seasonal flavors of spring. Thank you for your continued support of Goryu Kubo, and we look forward to welcoming you.
That's great to hear! It sounds like visiting Brandon Go's restaurant was an inspiring experience for your team as you prepare for the LA expansion. Best of luck with the upcoming venture! "HAYATO is my best friend!"
