01 / ABOUT THE PLACE
About this place
Charcoal-grilled Manganji peppers served with ginger soy sauce feature among the dishes ordered by diners who also enjoyed the charcoal-grilled chicken. At Goh no Tora, you can choose sake to accompany charcoal-grilled chicken thigh or breast, with seasonal obanzai—small, homestyle dishes—alongside.
Diners have reported ordering fresh-fish carpaccio, Manganji peppers with ginger soy sauce and charcoal-grilled chicken; another visitor mentioned assorted sashimi and chicken tenderloin with plum and shiso. One diner described the grilled thigh and breast as “juicy”. Build a meal around the grilled dishes, then add a vegetable or fish plate for variety.
The sake list includes suggestions for matching drinks with food. For charcoal-grilled chicken, consider Sharaku Junmai, described as balancing rice flavour with a crisp finish. Sawaya Matsumoto Shuhari is presented as a partner for the delicate dashi broth in the obanzai, thanks to its refined aroma and clean taste. For the saltiness of charcoal-grilled food, Shinkai Sarani Karakuchi, aged for two years, offers rounded flavour and a sharp finish. There are also drinks for those who do not drink alcohol. The sake-based cocktail Amaale combines white wine and ginger ale, offering a different way to try sake than drinking it on its own.
To finish, choose the Tora ochazuke, rice in broth, with mentaiko, ume or chirimen sansho, or the mixed rice with chirimen sansho and yuba. The menu suits a group sharing several dishes as well as a solo diner choosing a few favourites.
