TSUKIJI JISAKU - TableCheck

Book at TSUKIJI JISAKU

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 ingredient procurement circumstances, the menu contents may be subject to change.

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

Appetizers
Fried arrowtooth halibut with asparagus and almonds
Rolled shrimp, winter melon, tenderly simmered octopus
Ishikawa small potatoes simmered in salt, Hachioji miso

Sashimi
Bluefin tuna, hira-masu, Isaki
Accompanying garnishes: yuzu pepper, real wasabi, Tosa soy sauce

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

Specialty
Chicken nabé (Awa native chicken and onions)
Ponzu sauce, green onions, shredded daikon, red pickled ginger

Main course
Nabé congee (with egg and mitsuba)

Side dishes
Assorted five items

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

Dessert
Mizu-yokan

※こちらのコースは【HP限定】最低価格保証（お一人につき2,000円引き）の特典付きでございます。
※食材仕入れの都合上、メニュー内容が変更になる場合がございます。

《お献立》（8月4日～）
箸　付　　　白ズイキ　胡麻酢　花穂　振り柚子

前　菜　　　太刀魚アスパラアーモンド揚
　　　　　　巻海老　冬瓜　真蛸軟らか煮
　　　　　　石川小芋塩煮　八丁みそ

造　里　　　本鮪　平政　伊佐木
　　　　　　あしらい物一式　柚子胡椒　本山葵　土佐醤油

焼　物　　　天然鮎炭火焼
　　　　　　沢かに　新生姜米酢づけ　蓼酢

名　物　　　鶏の水たき（阿波地鶏　玉葱）　
　　　　　　ポン酢　細葱　紅葉卸し　紅生姜

食　事　　　水たきの雑炊（玉子　三つ葉）

添え物　　　五種盛り

水菓子　　　桃蜜煮　シャインマスカット　ラズベリー　白ワインのゼリー　ミント

甘　味　　　水羊羹

≪Menu≫ (August 4 onwards)
Chopsticks
Unagi sashimi, cucumber, shishito peppers, myoga, roasted sesame seeds, hachihō vinegar, flower buds

Appetizer
Fried arrowtooth halibut with asparagus and almonds
Rolled shrimp, winter melon, tenderly simmered octopus
Boiled Ishikawa taro with salt, Hachidō miso

Sashimi
Fukuko sashimi, hira-masazushi, chilled tuna slices
Assorted garnishes, real wasabi, Tosa soy sauce

Grilled dish
Grilled mackerel marinated in salt and rice koji
Pickled young ginger in rice vinegar; grilled and marinated sweet long chili peppers

palate cleanser
Shiso sorbet

Specialty
Chicken nabé (Awa native chickens and onions); soup
Green onions, shredded red radish, ponzu sauce, yuzu pepper, pickled red ginger

Main course
Nabé congee (with egg and triple-leaf mustard)

Side dishes
Three kinds of accompaniments

Dessert
White momen tofu, honey-poached peaches, Shine Muscat grapes, raspberries
Served with white wine jelly and mint

※ Please note that the menu may vary depending on available ingredients on the day.

≪Menu≫ (July 6 onwards)
Chopsticks
Steamed egg custard with eel, abalone, uni, white mochi, caviar, and radish

Appetizers
Eel sushi with vinegar dressing; simmered eel; cucumber wrapped in ham; rolled shrimp; simmered new mandarin oranges

Sashimi
Blanched eel, Kanhachi-style preparation, bluefin tuna; assorted garnishes, real wasabi, Tosa soy sauce

Grilled dishes
Hida beef roast, Agano eggplants, figs, tomatoes

Specialties
Chicken nabé (Awa chicken with onions), served with soup; green onions, shredded daikon, ponzu sauce, yuzu pepper, red pickled ginger

Main course
Nabé congee (with egg and mitsuba)

Side dishes
Three kinds of accompaniments

Desserts
White momen tofu, Delaware grapes, peaches, white wine jelly, mint

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