Established in 1975 in Otashinmachi, Yao City, this long-running eel specialty restaurant takes its name from the Gokase River in Mie and Kumano. The owner personally sources eels from Mie, Kochi, Tokushima, Aichi, and Kagoshima. Kansai-style charcoal grilling over binchotan produces an 'outside crispy, inside fluffy' finish. Many regulars visit 2–3 times a year; queues are a certainty on Doyo no Ushi day. 40 seats plus a private room; guests can watch the chef grill through glass. Tabelog 3.41 (130 reviews); Yahoo! Maps 4.02. A September 2025 visit report praising the 'surprisingly fluffy charcoal-grilled eel' confirms continued operation.

"I visit 2–3 times a year." "The binchotan aroma and fluffy eel are the best." "Queuing on Doyo no Ushi day is worth it." "The atmosphere of watching the grill through glass is great." "The regulars keep coming back." "The flesh is so tender it crumbles—absolutely stunning" (September 2025). No PR deals. No fake reviews. Negative reviews limited to one Yahoo! 1-star 'it was terrible' and 'the soba broth was too thin'; no multiple 'quality has declined' complaints and no fundamental criticism of the eel.