TSUKIJI JISAKU - TableCheck

Réserver à TSUKIJI JISAKU

Message du commerçant

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

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.

<<September’s Special Kaiseki>> (~October 4)
Chopsticks
Steamed abalone, glutinous rice with ginkgo nuts, genuine wasabi
Silver bean paste, young shoots of fernleaf ladeflower

Appetizers
Grilled mackerel marinated in miso, chicken miso “Matsukaze” grilled
Chestnut leaves, simmered chestnuts
Tempura of maitake mushrooms, persimmon and egg dish, braised shrimp rolls

Soup
Steamed in earthenware pot
Eel, matsutake mushrooms, triple-leaf greens, vinegar dressing

Sashimi
Bluefin tuna, striped jack, white squid, black scad
Assorted garnishes, Shiojiro salt, genuine wasabi, Tosa soy sauce

Specialty Dish
Chicken shabu-shabu
Awa native chickens, onions, green onions, yuzu pepper, ponzu sauce

Drinks & Snacks
1. Grilled sweetfish wrapped in bamboo leaves
2. Grilled dried red snapper with sake, blanched Manjushage peppers, shredded bonito

Side Dishes
Kaga eggplant casserole
Baked soy milk gratin, uni, onions, brown mushrooms, aromatic scallions

palate cleanser
Shiso leaf sorbet

Main Course
Charcoal-grilled premium Kuroge Wagyu rib meat
Young fernleaf ladeflower, lotus root, tomatoes
Wasabi, rock salt, soy sauce dressing

Meals
1. Oden-style porridge with chicken shabu-shabu, egg, triple-leaf greens
2. Soft-shell turtle porridge, egg, grilled rice cake, triple-leaf greens
3. Bowl of富士山 salmon marinated in ikura soy sauce, sesame seeds, chopped shiso leaves

Accompaniments
Five kinds of side dishes

Fruit Dessert
Pears, Shine Muscat grapes, gold kiwi, white wine jelly

Sweet Finale
Yam dumplings

＜September’s Special Kaiseki＞ (~October 4)
Chopsticks
Steamed abalone, glutinous rice with ginkgo nuts, real wasabi
Silver bean paste, young leaves of climbing wisteria

Appetizers
Grilled marinated pomfret, chicken miso “Matsukaze” grilled
Chestnut leaves, simmered chestnuts
Tempura of maitake mushrooms, persimmon and egg, braised shrimp rolled in shiso

Soup
Simmered in earthenware pot
Eel, matsutake mushrooms, triple-leaf greens, vinegar dressing

Sashimi
Bluefin tuna, striped jack, white squid, black scad
Assorted garnishes, Shio Jiro salt, real wasabi, Tosa soy sauce

Specialty Dish
Chicken nabé
Awa native chickens, onions, green onions, yuzu pepper, ponzu sauce

Drinks & Snacks
1. Grilled sweetfish wrapped in bamboo leaves
2. Grilled dried red snapper with sake, blanched Manjushage peppers, shredded bonito

Side Dishes
Kaga eggplant cooked in a pot
Baked tofu-grazing casserole with uni, onions, brown mushrooms, and aromatic scallions

palate cleanser
Shiso sorbet

Main Course
Charcoal-grilled premium Kuroge Wagyu tail meat
Young climbing wisteria, lotus root, tomatoes
Wasabi, rock salt, soy sauce dressing

Meals
1. Congee made from nabé broth, egg, triple-leaf greens
2. Congee with soft-shell turtle, egg, grilled rice cake, triple-leaf greens
3. Bowl of富士山 salmon marinated in soy sauce, topped with ikura, sesame seeds, and chopped shiso

Accompaniments
Five kinds of side dishes

Fruit
Pears, Shine Muscat grapes, gold kiwi, white wine jelly

Dessert
Yam dumplings

※ 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》 (~October 4)
Hashi-zuke: Emerald eggplant, prosciutto, microgreens, flower buds, perilla

Appetizers: Grilled marinated pomfret
Chicken miso “Matsukaze” yaki, salmon chrysanthemum-shaped hand-rolled sushi
Simmered chestnuts, deep-fried ginkgo nuts arranged like pine needles

Sashimi: Bluefin tuna, striped jack, tilefish, eel
Assorted garnishes, real wasabi, Tosa soy sauce

Grilled dishes: Grilled sweetlip fish with sake glaze
Grilled Manjushage peppers with dipping sauce, shredded bonito flakes

palate cleanser: Shiso leaf sorbet

Specialty dish: Awa chicken hot pot (Awa-native chickens and onions)
Ponzu sauce, green onions, grated daikon, pickled red ginger

Main course: Hot pot congee (with eggs and triple-leaf lettuce)

Side dishes: Five kinds of assorted dishes

Fruit: Pears, Shine Muscat grapes, gold kiwi, white wine jelly

Dessert: Yam dumplings

*This course includes a special offer: a lowest price guarantee (¥2,000 off per person) available only on our website.

*Menu contents may change due to ingredient availability.

《Menu》 (Until October 4th)
Appetizer: Jade eggplant, prosciutto, micro sprouts, flower buds, myoga ginger

Appetizer: Grilled marinated barracuda

Chicken miso matsukaze-yaki, salmon chrysanthemum temari sushi

Simmered chestnuts, fried ginkgo nuts on pine needles

Sashimi: Bluefin tuna, striped jack, flathead, conger eel

Garnish: Fresh wasabi, Tosa soy sauce

Grilled dish: Dried sweet sea bream grilled with sake
Grilled Manganji Peppers in Broth, Dried Bonito Flakes

Palate Cleanser: Shiso Leaf Sherbet

Specialty: Chicken Mizutaki (Awa Local Chicken, Onion)

Ponzu Sauce, Scallions, Grated Radish with Maple Leaf, Pickled Ginger

Main Dish: Mizutaki Rice Porridge (Egg, Mitsuba)

Side Dishes: Five Kinds of Assorted Dishes

Dessert: Pear, Shine Muscat Grapes, Gold Kiwi, White Wine Jelly

Sweets: Yōyo Manju (Steamed Bun)

≪Menu≫ (until October 4)
*Hashi-zuke*: Winter melon simmered in soy sauce, prosciutto, microgreens, flower buds, and ginger

*Appetizers*: Grilled marinated gilthead seabream
Chicken miso yakimochi, salmon sushi shaped like chrysanthemums
Chestnuts simmered in sweet sauce, deep-fried ginkgo nuts arranged like pine needles

*Sashimi*: Eel, flathead flounder, bluefin tuna
Accompanying garnishes, grated wasabi, Tosa soy sauce

*Grilled dishes*: Manakatsuo grilled with salt and rice bran paste
Pickled young ginger in rice vinegar; blanched mannentoki peppers

* palate cleanser*: Shiso leaf sorbet

*Specialties*: Awa chicken hot pot (with onions), soup
Green onions, shredded daikon with red food coloring, ponzu sauce, yuzu pepper, pickled red ginger

*Meal*: Oyakodon-style porridge made with hot pot broth (with egg and mitsume herbs)

*Side dishes*: Trio of seasonal accompaniments

*Dessert*: White momen tofu, melon, raspberries topped with white wine jelly, mint

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

≪Menu≫ (~October 4)
**Chopsticks accompaniment**: Simmered winter melon with ham, microgreens, flower buds, and ginger.

**Appetizers**: Grilled marinated sea bream; Chicken miso “Matsukaze” grill, salmon sushi balls shaped like chrysanthemums; Simmered chestnuts, deep-fried ginkgo nuts arranged like pine needles.

**Sashimi**: Eel, flathead flounder, bluefin tuna; Assorted garnishes, freshly grated wasabi, Tosa soy sauce.

**Grilled dishes**: Salted and miso-marinated skipjack tuna grilled with sake lees; Pickled young ginger in rice vinegar, blanched mannentoji peppers.

** palate cleanser**: Shiso leaf sorbet.

**Specialties**: Chicken nabé (Awa-native chicken with onions), soup; Green onions, shredded red radish, ponzu sauce, yuzu pepper, pickled red ginger.

**Meal**: Nabé congee (with egg and triple-leaf lettuce).

**Side dishes**: Trio of seasonal accompaniments.

**Dessert**: Silken tofu, melon, raspberries topped with white wine jelly and mint.

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

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

Informations supplémentaires

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 (A kotatsu built into the floor), chair/table). Please note that we may not be able to accommodate your request.

Question 4 Req