Ayu fish is grilled until its head is tender, then sprinkled with sake and grilled to perfection. Ayu fish is served with vinegar and vinegared rice wine.

The restaurant offers a special experience that is unique to the restaurant, such as traditional Kyoto-style kaiseki dishes that incorporate the famous eel, suppon, and seasonal river fish dishes using techniques that have been handed down from generation to generation for more than 300 years since its establishment, and wine and sake pairings carefully selected by a sommelier to match the menu items. Various private rooms are available, including counter seats, table seats, and Horikotatsu Japanese-style rooms.

Eel Genpei Raft, a specialty dish at Minokichi's main restaurant, Takemorou. You can enjoy comparing the taste of "Shiroyaki" grilled with traditional techniques as the white flag of the Genji clan and "Kabayaki" as the red flag of the Heike clan.

To commemorate the opening of the restaurant, "Matsu," a special kaiseki course backed by traditional river fish cuisine and elegant taste, will be available for a limited time only. Enjoy the specialties "Unagi Genpeiyaki" (broiled eel), seasonal Kyoto vegetables, and other fresh ingredients at the grand opening.

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