TSUKIJI JISAKU - TableCheck

Réserver à TSUKIJI JISAKU

Message du commerçant

We will be closed for the winter from December 29, 2025 to January 7, 2026.

Please select your desired menu item from the list below and proceed to make your reservation.
[New Year's Eve Party Plan (November 25th - January 30th)] Limited to parties of 15 or more. ≪2 hours of free drinks for the organizer!≫
[New Value Two-Part Plan! [Part 1] 5:00 PM / [Part 2] 7:30 PM]
[Special Kaiseki Course ¥55,000 / ¥88,000]
[This Month's Lowest Price Guaranteed Course]
【Specialty Mizutaki】
【Kaiseki】
【Shabu-shabu】
【Sukiyaki】
【Tatami Room Tempura】
【Celebration Meal】

● 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 building, we ask that you refrain from walking barefoot.
● Please refrain from bringing in outside food or drinks. (Baby food is excluded.)
● Due to sanitary reasons, food and beverages provided by our restaurant cannot be taken away.
(This also applies to food served by absentees and leftovers.)
● In addition to the cost of food and beverages, a room charge and service charge (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 (January 8th - February 1st)
Chopsticks: Tottori Matsuba Crab and Curly Spinach
Steamed Whitebait in Sake, Windbreak

Appetizers: Pine Cone Ginkgo, Bamboo Root, Pickled Plum
Grilled Spanish Mackerel with Rape Seeds, Herring Caviar, Smelt
Red Turnip and Mustard Potato Sushi

Sashimi: Yellowtail Wrapped in Daikon Radish, Bluefin Tuna, Arrowhead
Garnish: Real Wasabi, Tosa Soy Sauce

Fried Food: Red Flounder, Deep-Fried and Marinated
Garden Chrysanthemum Drops Simmered Manganji Sweet Peppers and Kinome (leaf greens)

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

Palate Cleanser: Sherbet

Meal: Mizutaki Rice Porridge (Egg, Mitsuba)

Side Dish: Assortment of Three Desserts

Dessert: 1. Cream Puff with Dainagon Beans
2. Mandarin Orange Sherbet

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

Menu (January 8th - February 1st)
Chopsticks: Tottori Matsuba Crab and Curly Spinach
Steamed Whitebait in Sake, Windbreak

Appetizers: Pine Cone Ginkgo, Bamboo Root, Pickled Plum
Grilled Spanish Mackerel with Rape Seeds, Herring Caviar, Smelt
Red Turnip and Mustard Potato Sushi

Sashimi: Yellowtail Wrapped in Daikon Radish, Bluefin Tuna, Arrowhead
Garnish: Real Wasabi, Tosa Soy Sauce

Fried Food: Red Flounder, Deep-Fried and Marinated
Garden Chrysanthemum Drops Simmered Manganji Sweet Peppers and Kinome (leaf greens)

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

Palate Cleanser: Sherbet

Meal: Mizutaki Rice Porridge (Egg, Mitsuba)

Side Dish: Assortment of Three Desserts

Dessert: 1. Cream Puff with Dainagon Beans
2. Mandarin Orange Sherbet

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

Demandes

Historique des visites

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, chair/table). Please note that we may not be able to accommodate your request.

Spécifications

Coordonnées

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