The eleventh establishment in the Isoya micro-chain of restaurants opened in December 2023 near Kyoto Station, in a traditional Kyoto machiya house that was specially renovated for the restaurant. The first floor features an open kitchen with a brick wood-fired oven and a long counter table with 15 seats, allowing diners to watch the chefs at work. On the second floor there is a private Japanese-style room, capable of accommodating one group of 2 to 12 people, which must be reserved at least two days in advance. On the first floor, one can order dishes à la carte from an izakaya-style menu, while on the second floor guests are offered sukiyaki-based sets.

The concept of all Isoya group restaurants can be described as 'izakaya for the young,' featuring farm-fresh ingredients, natural wine, and affordable prices. In addition to their restaurants, this company owns three farms in Kyoto Prefecture, where they grow Brussels sprouts, broccoli, daikon, potatoes, okra, red mustard greens, beans, rice, arugula, and other vegetables—all exclusively for use in their own establishments. In many of the restaurants of the chain, guests are offered either craft beer or natural wine—all reasonably priced. Gooudo also offers natural wine, displayed in a glass-enclosed room that resembles a walk-in cellar, but in terms of size, it's more like a storefront window placed inside the dining area. Speaking of windows, the first floor is fully visible from the outside through a large, floor-to-ceiling window, with shelves displaying the very vegetables from the farm, and below them, firewood for the oven.

The restaurant’s specialty is dishes cooked in this oven. Positioned at the centre as the main interior element, it was designed according to the chefs’ wishes: fully open but with a strong ventilation system, allowing the smoky aroma to infuse all the grilled dishes, while the dining area remains smoke-free. In addition to vegetables and mushrooms, fish and meat—including wagyu beef and wild venison—are grilled in the oven.