TSUKIJI JISAKU - TableCheck

Reservar en TSUKIJI JISAKU

Mensaje de establecimiento

First, please select your desired dish from the list below and proceed to make your reservation.
[Sakura Kaiseki (March 2-April 5)] A limited-time course that celebrates the arrival of spring with all five senses ⋆⭒˚｡⋆₊ ⊹🌸
[Plum Kaiseki 95th Anniversary Special Price] A limited-time course featuring our signature chicken sukiyaki and seasonal vegetables
◇Jisaku Founding Festival◇ 95th Anniversary Plans [IKI] & [MIYABI]
【A great value two-part plan now available! Part 1: 5:00 PM / Part 2: 7:30 PM

<a href="https://www.tablecheck.com/shops/jisaku/reserve?menu_lists[]=5ba2418185eab1c197000f7d" target="_blank">【Specialty Mizutaki】

【Kaiseki】

【 Shabu-shabu, Sukiyaki, and Tatami-Style Tempura
[Celebration Banquet]

● Online reservations are accepted up until 8:00 PM, two days prior to your desired date.
● We may contact you by phone to confirm your reservation.
● Due to the tatami flooring throughout the facility, we ask that you refrain from walking barefoot.
● Please refrain from bringing in outside food and beverages (except for baby food).
● Due to hygienic reasons, taking out food and beverages provided by our restaurant is prohibited.
(The same applies to meals for no-shows and leftovers.)
● In addition to the cost of food and beverages, room and service charges (15% for lunch and 20% for dinner) are charged.

Tsukiji Jisaku: 03-3541-2391
Visit the Tsukiji Jisaku website here

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*This course comes with a [website exclusive] lowest price guarantee (¥1,500 discount per person).

Menu (January 8th - February 1st)
Chopsticks: Red Sea Bream with Kelp, Senmaizuke Pickles, Tosa Vinegar Jelly
Wasabi, Bofu

Appetizers: Pine Cone Ginkgo, Bamboo Root, Plum-Shaped Pickled Plum
Grilled Black Mud, Matsuba Crab, Herring Caviar
Red Turnip and Mustard Potato Sushi

Sashimi: Thinly Sliced Pufferfish
Skin: Mikawa, Totomi, Simmered Pufferfish Skin with Jelly, Yuki no Shita
Garnish: Liver Soy Sauce, Ponzu, Suditachi

Grilled Dishes: Grilled Abalone in Olive Oil, Finger Lime
Sautéed monkfish liver, short pasta, arugula
Balsamic sauce, wasabi

Specialty: Chicken Mizutaki (Awaji chicken, onion), soup
Scallions, maple leaves, ponzu sauce, yuzu pepper, pickled ginger

Palate cleanser: Sherbet

Meal: Mizutaki rice porridge (egg, mitsuba)

Side dish: Five kinds of assortment

Dessert: Orange, strawberry

Dessert: Matcha kudzu nagashi (water-based green tea), brown sugar syrup, kinako (roasted soybean flour)

*The menu may change depending on the ingredients available on the day.

*This course comes with a [website exclusive] lowest price guarantee (¥1,500 discount per person).

Menu (January 8th - February 1st)
Chopsticks: Red Sea Bream with Kelp, Senmaizuke Pickles, Tosa Vinegar Jelly
Wasabi, Bofu

Appetizers: Pine Cone Ginkgo, Bamboo Root, Plum-Shaped Pickled Plum
Grilled Black Mud, Matsuba Crab, Herring Caviar
Red Turnip and Mustard Potato Sushi

Sashimi: Thinly Sliced Pufferfish
Skin: Mikawa, Totomi, Simmered Pufferfish Skin with Jelly, Yuki no Shita
Garnish: Liver Soy Sauce, Ponzu, Suditachi

Grilled Dishes: Grilled Abalone in Olive Oil, Finger Lime
Sautéed monkfish liver, short pasta, arugula
Balsamic sauce, wasabi

Specialty: Chicken Mizutaki (Awaji chicken, onion), soup
Scallions, maple leaves, ponzu sauce, yuzu pepper, pickled ginger

Palate cleanser: Sherbet

Meal: Mizutaki rice porridge (egg, mitsuba)

Side dish: Five kinds of assortment

Dessert: Orange, strawberry

Dessert: Matcha kudzu nagashi (water-based green tea), brown sugar syrup, kinako (roasted soybean flour)

*The menu may change depending on the ingredients available on the day.

Menu (February 2nd - March 1st)
Chopsticks: Abalone, Sweet Shrimp, Sea Urchin Sauce, Mountain Angelfish

Appetizer: Grilled Ainame (Seaweed)
Simmered Squid
Simmered Duck Loin

Sashimi: Yellowtail, Tuna, Golden Eye Snapper
Garnish: Real Wasabi, Tosa Soy Sauce

Grilled Dishes: Grilled Spanish Mackerel
Namasu (Pickled Vegetables) with Dried Persimmon, Spicy Kaga Lotus Root

Specialty: Chicken Mizutaki (Awa Chicken and Onion Soup
Scallions, Maple Leaf Oroshi (Grated Green Onion), Ponzu Sauce, Yuzu Pepper, Pickled Ginger

Palate Cleanser: Sherbet

Meal: Mizutaki Rice Porridge (Egg, Mitsuba)

Side Dish: Assorted Assortment of Three Desserts

Dessert: Matcha Ice Cream, Agar, Red Bean Paste, Shiratama (Flour-Floured Rice)
Strawberry, Kiwi, Orange, Brown Sugar Syrup, Mint

*Please note that the menu may change depending on the ingredients available on the day.

Menu (February 2nd - March 1st)
Chopsticks: Abalone, Sweet Shrimp, Sea Urchin Sauce, Mountain Angelfish

Appetizer: Grilled Ainame (Seaweed)
Simmered Squid
Simmered Duck Loin

Sashimi: Yellowtail, Tuna, Golden Eye Snapper
Garnish: Real Wasabi, Tosa Soy Sauce

Grilled Dishes: Grilled Spanish Mackerel
Namasu (Pickled Vegetables) with Dried Persimmon, Spicy Kaga Lotus Root

Specialty: Chicken Mizutaki (Awa Chicken and Onion Soup
Scallions, Maple Leaf Oroshi (Grated Green Onion), Ponzu Sauce, Yuzu Pepper, Pickled Ginger

Palate Cleanser: Sherbet

Meal: Mizutaki Rice Porridge (Egg, Mitsuba)

Side Dish: Assorted Assortment of Three Desserts

Dessert: Matcha Ice Cream, Agar, Red Bean Paste, Shiratama (Flour-Floured Rice)
Strawberry, Kiwi, Orange, Brown Sugar Syrup, Mint

*Please note that the menu may change depending on the ingredients available on the day.

Solicitudes

Historia de visitas

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Pregunta 2 Nec

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.

Pregunta 3

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

Solicitudes

Detalles de invitado

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