Gojo Japanese Steakhouse began in 1978 as a beloved hibachi restaurant in Kansas City, founded by a passionate Japanese chef and built around a simple idea: bringing people together over good food and shared experiences. With bold, authentic Japanese flavors, Gojo quickly became a local institution—celebrating birthdays, anniversaries, proms, reunions, and more for over 40 years.

Over time, our restaurant became especially known for its signature sauces. The original yellow sauce grew into a cult classic and introduced a new way to enjoy hibachi in Kansas City. What started as a shrimp appetizer topping quickly became something more, as guests asked to drizzle it over rice bowls, steak, seafood, and dinner plates alike.

In the spring of 2020, as the pandemic shifted how the world dined, we sadly served our last steak and closed our beloved restaurant. From that moment, a new chapter began. Our most-loved sauces were bottled so the same authentic family recipes could live on—allowing anyone to enjoy hibachi at home.

Today, Gojo Japanese Steakhouse sauces are designed for real life and real kitchens. Whether you’re cooking chicken, steak, shrimp, noodles, rice, or vegetables, Gojo makes it easy to recreate hibachi-style meals at home. Drizzle, dip, toss, or marinate—our versatile sauces turn everyday cooking into something memorable.

Our 40-year legacy now lives on in home kitchens and dinner tables across the country. With every bottle, we hope to continue what we started at the hibachi table—bringing people together through great meals, bold flavors, and shared experiences.