TSUKIJI JISAKU - TableCheck

Prenota a TSUKIJI JISAKU

Messaggio del negozio

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

Confermo che ho letto il Messaggio del negozio di cui sopra

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 procurement circumstances, the contents may be subject to change.

≪Menu≫ (until October 4)
Chopsticks Emerald eggplants, prosciutto, microgreens, flower buds, myoga

Appetizers Grilled marinated sea bream
Chicken miso yakimochi, salmon chrysanthemum-shaped tamagoyaki sushi
Simmered chestnuts, deep-fried ginkgo nuts on pine needles

Soup Assorted ingredients: round tofu, matsutake mushrooms, rabbit-shaped daikon, okra, seasoned with vinegar

Sashimi Bluefin tuna, striped jack, tilefish, eel
Accompanying condiments: grated wasabi, Tosa soy sauce

Simmered dishes Dried squid, new potatoes, simmered Kaga lotus root
Aromatic scallions, yubari green beans

Grilled dishes Grilled sweetlip fish with sake glaze
Grilled mannenteki vegetables with dipping sauce, shredded bonito flakes

palate cleanser Shiso leaf sorbet

Main dish Char-grilled black-haired Wagyu sirloin
Murasaki eggplant, tomatoes, zucchini, beets
Rock salt, wasabi, soy sauce dressing

Rice bowl Red miso-based broth with fried tofu rolls, Hida mushrooms, and trefoil

Rice Rice cooked with salmon from Mount Fuji, topped with soy-sauce-marinated salmon roe, sesame seeds, and chopped shiso leaves

Side dishes Five kinds of assorted vegetables

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).
※ Contents may be subject to change due to procurement circumstances.

≪Menu≫ (Until October 4)
Chopsticks Emerald eggplants, prosciutto, microgreens, flower buds, myoga

Appetizers Grilled salted pomfret
Chicken miso “matsukaze” grilled, salmon chrysanthemum-shaped nigiri sushi
Simmered chestnuts, deep-fried ginkgo nuts arranged like pine needles

Soup Assorted ingredients: round tofu, matsutake mushrooms, rabbit-shaped radish, okra, seasoned with vinegar

Sashimi Bluefin tuna, striped jack, monkfish, eel
Accompanying garnishes: wasabi root, Tosa soy sauce

Simmered dishes Dried squid, new potatoes, simmered Kaga lotus roots
Aromatic scallions, yubari green beans

Grilled dishes Grilled sweetlip sea bream with sake glaze
Grilled mannentoki peppers with dipping sauce, shredded bonito flakes

palate cleanser Shiso leaf sorbet

Main dish Char-grilled black-haired Wagyu beef sirloin
Murasaki eggplant, tomatoes, zucchini, beets
Rock salt, wasabi, soy sauce dressing

Rice soup Red miso broth with fried tofu rolls, Hida mushrooms, trefoil

Rice dish Rice cooked with salmon from Mount Fuji, topped with soy-sauce-marinated ikura, sesame seeds, and chopped shiso leaves

Side dishes Five kinds of seasonal accompaniments

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

Dessert Yam dumplings

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

**Appetizers**: Grilled marinated pomfret; Chicken miso yakitori, salmon sushi shaped like chrysanthemums; Simmered chestnuts, deep-fried ginkgo nuts arranged like pine needles.

**Soup**: Combined broth; Round tofu, matsutake mushrooms, rabbit-shaped radish, okra, and vinegar seasoning.

**Sashimi**: Eel, hira-masa fish, bluefin tuna; Assorted garnishes, wasabi, Tosa soy sauce.

**Simmered dishes**: Dried squid, new potatoes, simmered Kaga lotus root; Aromatic scallions, yuba beans.

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

** palate cleanser**: Shiso leaf sorbet.

**Main dishes**: Roasted Kamo eggplant, Hida beef sirloin; Zucchini, beets, and Hida miso.

**Soup bowl**: Red miso broth (with fried tofu rolls, Hida nameko mushrooms, and triple-leaf greens).

**Meal**: Bowl of salmon sashimi over rice with salmon roe in soy sauce, sesame seeds, and chopped shiso leaves.

**Side dishes**: Trio platter.

**Dessert**: White momen tofu, melon, raspberries drizzled with white wine jelly and mint.

※Contents may vary depending on daily ingredient availability.

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

*Appetizers*: Grilled salted sea bream, chicken miso yakitori, salmon sushi shaped like chrysanthemums; chestnuts simmered in sweet sauce, deep-fried ginkgo nuts arranged like pine needles

*Soup*: Assorted ingredients including round tofu, matsutake mushrooms, rabbit-shaped radishes, okra, and vinegar-seasoned vegetables

*Sashimi*: Eel, flatfish, bluefin tuna; served with assorted garnishes, wasabi, and Tosa soy sauce

*Simmered dishes*: Dried squid, new potatoes, Kaga lotus root simmered in soy sauce; fragrant scallions and yuba beans

*Grilled dishes*: Manakatsuo grilled with salt and rice bran paste; pickled young ginger in rice vinegar, grilled mannentoji peppers served chilled

* palate cleanser*: Shiso sorbet

*Main dishes*: Roasted Kamo eggplant, Hida beef roast; zucchini, beets, and fermented chickpea miso

*Soup*: Red miso soup with fried tofu rolls, Hida nameko mushrooms, and trefoil

*Rice dish*: Bowl of rice topped with marinated富士山 salmon, ikura in soy sauce, sesame seeds, and chopped shiso

*Side dishes*: Trio of seasonal accompaniments

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

※Contents may vary depending on daily ingredient availability.

≪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

Informazioni aggiuntive

Cronologia visite

Domanda 1 Rich

Domanda 2 Rich

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.

Domanda 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.

Domanda 4 Rich