GOHO Kaiseki & Bar

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

My culinary journey at GOHO was a masterpiece, ending with 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶, a delightful Japanese shaved ice dessert crowned with seasonal Shizuoka crown melon and Japanese matcha powder.

Overall I had an exquisite meal at GOHO's Kaiseki Bar, savouring the essence of Japanese cuisine through seasonal ingredients and artful presentation.

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 

GOHO's signature, 𝗠𝘁. 𝗚𝗼𝗵𝗼 was a spectacular culmination; featuring a tower of shoyu sushi rice, nori, shoyu ikura pearls, and a curated selection of luxury ingredients - F1 Australian Wagyu beef, in seasonal Uni,  Karasumi (Mullet roe) and Kavari Baeri caviar. Paired almost perfectly with 𝗡𝗢𝗡 𝟳 𝗦𝘁𝗲𝘄𝗲𝗱 𝗖𝗵𝗲𝗿𝗿𝘆 & 𝗖𝗼𝗳𝗳𝗲𝗲.

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 

GOHO's signature, 𝗠𝘁. 𝗚𝗼𝗵𝗼 was a spectacular culmination; featuring a tower of shoyu sushi rice, nori, shoyu ikura pearls, and a curated selection of luxury ingredients - F1 Australian Wagyu beef, in seasonal Uni,  Karasumi (Mullet roe) and Kavari Baeri caviar. Paired almost perfectly with 𝗡𝗢𝗡 𝟳 𝗦𝘁𝗲𝘄𝗲𝗱 𝗖𝗵𝗲𝗿𝗿𝘆 & 𝗖𝗼𝗳𝗳𝗲𝗲.

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗵𝗼𝗸𝘂𝗷𝗶 (The Meal):

The crispy, smoky rice of 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗞𝘆𝘂𝗿𝗶 𝗗𝗼𝗻𝗮𝗯𝗲  with Lobster Miso Broth & Assorted Pickles, paired with Pentire & Tonic was a highlight

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗵𝗼𝗸𝘂𝗷𝗶 (The Meal):

The crispy, smoky rice of 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗞𝘆𝘂𝗿𝗶 𝗗𝗼𝗻𝗮𝗯𝗲  with Lobster Miso Broth & Assorted Pickles, paired with Pentite & Tonic was a highlight

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗡𝗢𝗡 𝟭 𝗦𝗮𝗹𝘁𝗲𝗱 𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 & 𝗖𝗵𝗮𝗺𝗼𝗺𝗶𝗹𝗲 was paired and brought out the sweetness of the unagi