Ganso Moto Yoshiya

Stepping into Ganso Moto Yoshiya feels like walking back in time—an old‑world eel house that has stood since 1681, tucked away amid a serene garden. Mark Wiens’ arrival is met with the gentle rustle of leaves and the subtle scent of fresh river water, setting a tranquil backdrop for his culinary exploration. The atmosphere buzzes quietly with anticipation as he watches the chef glide across the counter, skillfully preparing each eel fillet in traditional fashion.

What makes this place truly special is its dedication to authentic eel cuisine. The steamed unagi siromushi arrives perfectly translucent, drizzled with a glossy sauce that balances sweet and umami notes. When grilled, the eel develops a caramelized crust that crackles delightfully as it’s sliced—each bite delivers a silky texture and rich, buttery flavor that Mark can’t help but rave about as “amazing” and “must‑try.” The chef’s meticulous technique, coupled with the garden’s peaceful setting, turns every dish into a sensory celebration of Japan’s culinary heritage.