TSUKIJI JISAKU - TableCheck

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Message from Venue

First, please select your preferred dish from the options below and proceed with your reservation.

⭐Limited availability⭐ September-exclusive special offer! Plan including free drinks
Exclusive online reservation benefit: “Lowest Price Guaranteed” plan
◇Jisaku’s Anniversary Celebration◇ 95th Anniversary plans: 【IKI】 & 【MIYABI】
【Newly launched two-part plan! Part 1: 5 PM　Part 2: 7:30 PM】
【Signature dish: Mizutaki】
【Seasonal kaiseki & celebratory kaiseki courses】
【Shabu-shabu, sukiyaki, and zashiki-style tempura】

● Online reservations can be made up until 2 days prior to your desired date (at 8:00 PM).
● Reservations can be made up to 3 months in advance.
● Since the entire premises are covered in tatami mats, please refrain from entering barefoot. Stockings or socks must be worn.
● If you arrive more than 30 minutes late without prior notice, your reservation may be automatically canceled.
● We may contact you by phone or email regarding your reservation.
● As your reservation date approaches, we will call to confirm it. If we’re unable to reach you, the reservation may be canceled.
● Bringing outside food or drinks is not permitted (except for baby food).
● For hygiene reasons, taking any food or drinks provided by us out of the restaurant is prohibited. This also applies to uneaten portions or meals intended for guests who cannot attend.
● In addition to meal charges, a room charge and service fee (15% for lunch, 20% for dinner) apply.

Tsukiji Jisaku: 03-3541-2391
Visit Tsukiji Jisaku’s official website here

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Regarding cancellations and changes, the following cancellation fees will apply:

[For reservations of 9 people or less]
Courses under ¥55,000: From 4 PM the day before the reservation date - Private room fee + 100% of the food cost
Courses ¥55,000 or more: From 4 PM three days before the reservation date - Private room fee + 100% of the food cost

[For reservations of 10 people or more]
Please be sure to check the "Cancellation and Number of People Change Policy" included in the confirmation email that we will send you after receiving your reservation.

<<August Special Kaiseki>> (August 4 onwards)
Chopsticks included | Hair crab, glutinous rice, real wasabi, flower buds

Appetizers | Swordfish and asparagus rolled with almonds & fried / Curled shrimp and green chili peppers
| Softly simmered octopus with golden mustard / Corn-coated tempura
| Figs steamed in sake with yellow vinegar dressing / Edamame mixed with mashed edamame, grilled eggplant, fried wheat gluten, and young ferns

Soup | Clear broth with pond eel, early-season matsutake mushrooms, bundled taro roots, plum puree, and grated yuzu

Sashimi | Thinly sliced spider grouper with cucumber ribbons, shiso leaves, luffa, flower buds, and spring onions
| Yuzu pepper, grated daikon, ponzu sauce, and vinegar dressing

Specialty Dish | Chicken nabé using Awa-native chickens, onions, soup, green onions, grated daikon, yuzu pepper, and ponzu

Drinks Pairings | Grilled cuttlefish intestines with nine-chapter green onions, myoga, and hebesu citrus
| Grilled dried sweet snapper with grilled sweet long chili peppers; pickled in rice vinegar with fresh ginger

Simmered Dishes | Deep-fried and simmered Kamo eggplants, softly simmered abalone with shared sauce, woven wheat gluten, and saposhnikovia root

Robust Dishes | Charcoal-grilled black-haired Wagyu sirloin wrapped in green perilla leaves
| Fern shoots, lotus root, and Hachioji miso

Meals | We’ll prepare a meal to your preference:
| 1. Nabé congee with specialty chicken, egg, mitsuba, and ponzu
| 2. Rice cooked with sweet snapper and nozawana greens, sesame seeds, and red dashi broth
| 3. Arrowroot soba noodles with watercress, grated ginger, vinegar dressing, and soba dipping sauce

Side Dishes | Five assorted items

Fruit | Peaches, icehouse peaches, white mochi

Dessert | Water agar jelly

≪August Special Kaiseki≫ (August 4-)
Chopsticks included | Hair crab, glutinous rice, real wasabi, flower buds

Appetizers | Swordfish and asparagus rolls with fried almonds / Curled shrimp and green chili peppers
| Softly simmered octopus with golden mustard / Corn-coated tempura
| Figs steamed in sake, drizzled with yolk vinegar / Edamame mixed with mashed edamame, grilled eggplant, fried wheat gluten, tsurumura sprouts

Soup | Clear broth with eel, early-season matsutake mushrooms, bundled lotus roots, plum puree, and grated yuzu

Sashimi | Thinly sliced spider grouper with cucumber ribbons, perilla leaves, shiso, loofah, flower buds, and spring onions
| Yuzu pepper, grated daikon, ponzu sauce, vinegar dressing

Specialty Dish | Awa chicken hot pot with Awa native chickens, onions, soup, green onions, grated daikon, yuzu pepper, and ponzu

Drinks Pairings | Grilled cuttlefish intestines with nine-chapter green onions, myoga, and hebesu citrus
| Grilled dried sweet snapper with grilled sweet long chili peppers; pickled in rice vinegar with fresh ginger

Simmered Dishes | Deep-fried and simmered Kamo eggplants with softly simmered abalone in a shared sauce, along with woven wheat gluten and saposhnikovia root

Main Course | Charcoal-grilled black-haired Wagyu beef sirloin wrapped in green perilla leaves
| Tsurumurasaki, lotus root, and Hachioji miso

Meals | We’ll prepare a meal to your preference:
| 1. Hot pot porridge made with the specialty chicken hot pot, egg, triple-leaf greens, and ponzu
| 2. Rice cooked with sweet snapper and nozawana greens, sesame seeds, and red dashi broth
| 3. Arrowroot soba noodles with water spinach, grated ginger, vinegar dressing, and soba dipping sauce

Side Dishes | Five kinds of assorted side dishes

Fruit | Peaches, hiemuro peaches, white mochi

Dessert | Water agar jelly

※ This course comes with a [HP-exclusive] minimum price guarantee (a ¥2,000 discount per person).
※ Due to procurement circumstances, the contents may be subject to change.

≪Menu≫ (August 4 onwards)
Chopsticks
White burdock root, sesame vinegar, flower buds, grated yuzu

Appetizer
Fried swordfish with asparagus and almonds
Rolled shrimp, winter melon, tenderly simmered octopus
Salt-cooked Ishikawa taro, Hachioji miso

Soup
Cold miso soup
Blanched eel, myoga, wakame, roasted sesame seeds, cherry tomatoes

Sashimi
Bluefin tuna, Hirase, Isoki
Accompanying garnishes: yuzu pepper, real wasabi, Tosa soy sauce

Simmered dishes
Deep-fried and simmered Kamo eggplants with abalone in broth
Sieve tofu, saposhnikovia

Grilled dish
Wild ayu grilled over charcoal
Mountain crabs, pickled in rice vinegar with fresh ginger, sorrel vinegar

Deep-fried dish
Spring rolls filled with eel and cream cheese, frilly lettuce

Main dish
Charcoal-grilled black-haired Wagyu rib meat
Swiss chard, lotus root, green onions
Rock salt, caviar, real wasabi, soy sauce dressing

Rice bowl
Red miso-based broth with komatsuna, Hida mushrooms, and triple-leaf greens

Rice dish
Rice cooked with sweet snapper and nozawana, topped with scattered edamame

Side dishes
Assorted five kinds

Fruit
Peaches in honey syrup, Shine Muscat grapes, raspberries, white wine jelly, mint

Dessert
Water agar jelly

※ This course comes with a 【HP-exclusive】 minimum price guarantee (a ¥2,000 discount per person).
※ Due to procurement circumstances, the contents may be subject to change.

≪Menu≫ (August 4 onwards)
Chopsticks
White burdock root with sesame vinegar, flower buds, grated yuzu

Appetizer
Fried swordfish, asparagus, and almonds
Rolled shrimp, winter melon, tenderly simmered octopus
Salt-cooked Ishikawa taro, Hachioji miso

Soup
Chilled miso soup
Blanched eel, myoga, wakame, roasted sesame seeds, cherry tomatoes

Sashimi
Bluefin tuna, Hirase, Izoki
Accompanying garnishes: yuzu pepper, real wasabi, Tosa soy sauce

Simmered dishes
Deep-fried and simmered Kamo eggplants with abalone in broth
Sieve tofu, saposhnikovia

Grilled dish
Wild ayu grilled over charcoal
Mountain crabs, pickled in rice vinegar with young ginger, sorrel vinegar

Deep-fried dish
Spring rolls filled with eel and cream cheese, frilly lettuce

Main dish
Charcoal-grilled black-haired Wagyu beef brisket
Swiss chard, lotus root, green onions
Rock salt, caviar, real wasabi, soy sauce dip

Soup served at the end of the meal
Red miso soup (with komatsuna, Hida mushrooms, triple-leaf parsley)

Rice dish
Rice cooked with sweet snapper and nozawa greens, topped with scattered edamame

Side dishes
Assorted five kinds

Fruit
Peaches in honey syrup, Shine Muscat grapes, raspberries, white wine jelly, mint

Dessert
Mizu-Yokan (Water agar jelly)

≪Menu≫ (August 4 onwards)
Chopsticks
Eel slices, cucumber, shishito peppers, myoga, roasted sesame seeds, hapō-zu vinegar, flower buds

Appetizer
Fried arrowtooth flounder with asparagus and almonds
Rolled shrimp, winter melon, tenderly simmered octopus
Ishikawa mini-taro boiled in salt, Hachioji miso

Soup
Clear broth style
Unagi eel, mizuna, wakame seaweed, plum puree, grated yuzu

Sashimi
Fukuko sashimi, hira-masazushi, tuna blanched and cut into cubes
Assorted garnishes, real wasabi, Tosa soy sauce

Simmered dishes
Kamo eggplant simmered in sauce, tenderly simmered abalone served together
Hosomaki tofu, saposhnikoff

Grilled dishes
Mackerel grilled after marinating in salt and rice koji
Young ginger pickled in rice vinegar; grilled sweet long chili peppers served in sauce

palate cleanser
Shiso sorbet

Main dish
Roast beef made from Hida beef sirloin
Swiss chard, lotus root, green onions
Grated daikon, yuzu pepper, soy sauce dressing

Meal
Congee with shark fin and Hida mushrooms
Grilled scallions, egg, triple-leaf mustard, sesame seeds

Accompaniments
Three kinds of side dishes

Dessert
White silk tofu, honey-glazed peaches, Shine Muscat grapes, raspberries
Topped with white wine jelly and mint

≪Menu≫ (August 4 onwards)
**Chopsticks & Side Dishes**: Eel shreds, cucumber, shiso gourd, ginger flower, roasted sesame seeds, Hachiho vinegar, flower buds

**Appetizers**: Swordfish with asparagus and fried almonds
Rolled shrimp, winter melon, softly simmered octopus
Salt-simmered Ishikawa taro, Hachio miso

**Soup**: Clear broth style
Unagi eel, mizuna greens, wakame seaweed, plum paste, grated yuzu

**Sashimi**: “Fukuko” sashimi platter, seared bluefin tuna with ice glaze
Accompaniments: wasabi, Tosa soy sauce

**Simmered Dishes**: Deep-fried and simmered eggplants, softly simmered abalone with sauce
Silk tofu, saposhnikoff

**Grilled Dishes**: Grilled mackerel marinated in salt and rice koji
Pickled young ginger in rice vinegar; grilled sweet long peppers in marinade

** palate cleanser**: Shiso leaf sorbet

**Main Course**: Roast Hida beef sirloin
Swiss chard, lotus root, green onions
Grated daikon, yuzu pepper, soy sauce glaze

**Meal**: Congee with shark fin and Hida mushrooms
Grilled scallions, egg, triple-leaf greens, sesame seeds

**Accompaniments**: Trio of side dishes

**Dessert**: White silk tofu, honey-glazed peaches, Shine Muscat grapes, raspberries
Topped with white wine jelly and mint

≪Sample Menu≫
Appetizer: Celebratory Appetizer
Starter: Five Seasonal Assorted Dishes
Soup: Sesame Domyoji Tofu (Red and White)
Sashimi: Spiny Lobster and Small Sea Bream Sashimi (Available during closed seasons)
Simmered Dish: Seasonal Vegetables and Seafood
Grilled Dish: Salt-baked Sweet Snapper
Palate Cleanser: Egg Custard
Main Dish: Omi Beef Marbled Steak
Soup: Red Miso Soup
Rice Dish: Red Bean Rice
Side Dishes: Five Assorted Dishes
Dessert: Seasonal Fruit

*Course contents may change depending on ingredient availability.

≪Menu≫ Includes: ＊Seasonal vinegared food or aemono salad ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiled dishes, seasonal seafood charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki porridge, bowl-gohan Seasonal takikomi accompaniments, five types of mosui sweets, light and sweet* The course content will change depending on the purchasing situation.

≪Menu≫ Includes: ＊Seasonal vinegared food or salad dressing ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiling, seasonal seafood, charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki rice porridge, bowl-gohan, seasonal takikomi accompaniments, five types of sweets, light and sweet* The course content will change depending on the purchasing situation.

We carefully select only the finest, fattiest fish, chosen by our expert craftsmanship. Only the tenderest flesh is used, coated in our uniquely blended Saikyo miso. To preserve the flavor, it is immediately flash-frozen.

□Contents: Spanish mackerel (approx. 60g) x 2 pieces, Black cod (approx. 60g) x 2 pieces
□Ingredients: Spanish mackerel, Black cod, Saikyo miso, Sake, Mirin, Salt
□Must be kept frozen, store at -18℃ or below
□Shelf life: Approximately two weeks from the date of purchase

Additional information

Visit History

Question 1 Req

Question 2 Req

Please fill in details such as allergies and ingredients you cannot eat. (If not, please write "None.") Also, if you require vegetarian meals, please write the number of people.

Question 3

Please let us know if you have a preference for seating type (tatami room, horigotatsu (A kotatsu built into the floor), chair/table). Please note that we may not be able to accommodate your request.

Question 4 Req