TSUKIJI JISAKU - TableCheck

Prenota a TSUKIJI JISAKU

Messaggio del negozio

First, please select your desired dish from the list below and proceed to make your reservation.
[Christmas Eve at a Japanese restaurant...]・⁺*＋☆】December 20th-25th Only≪Christmas Kaiseki≫
【November 25th-January 30th New Year's Party Plan】Limited to parties of 15 or more ≪2 hours of free drinks for the organizer≫
【A great value two-session plan now available! [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 (December 1st - December 28th)
Chopsticks included: Snow crab, cucumber, Chinese yam, red kidney carrot
Tosa vinegar jelly, flower spike

Appetizer: Deep-fried octopus with golden mustard and dill
Pickled monkfish liver in Kyoto-style broth, whole red radish
Nanbu-yaki grilled barracuda, marinated princess arrowhead
White grater terrine, choux pastry
Soup: Tiger pufferfish chunks with salt
Mini shiitake mushrooms from Shinoinosato Farm, green onions, and leeks

Sashimi: Shaved yellowtail sashimi, layered tuna sashimi, and blue squid
Garnish: Real wasabi and yellowtail sauce

Stew: Salted taro, Zao Miyama bamboo charcoal duck and Kujo leek stew
Manganji sweet peppers, kinome (leaf buds)

Grilled dish: Tilefish and olives Grilled Cauliflower with Sauce
Baby Leaf, Lotus Root, and Burdock Crackers

Palate Cleanser: Shiso Sorbet

Main Dish: Black Wagyu Beef Marbled Steak
Long Onion, Broccoli, Tomato, Soy Sauce, Mountain Wasabi

Meal: 1. Jisaku Handmade Nihachi Soba Noodles
Jumbo Nameko (Shrimp Roe), Spinach, Soba Soup, Black Shichimi (Seven Peppers)
1. Dried Scallops, Maitake Mushrooms, and Ginkgo Nuts
Red Mashi Soup, Rolled Wheat Flour, Nameko (Shrimp Roe), Mitsuba (Japanese Parsley)

Rice: Fujinosuke Rice, Chopped Shiso (Perilla Leaf), Sesame, Salmon Roe

Side Dish: Five-Variety Assortment

Dessert: Pear Mousse, Finger Lime
Kiwi, Strawberry, Tapioca, Mint

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

Menu (December 8th - December 28th)
Chopsticks: Eel, Japanese parsley, Kintoki carrot, Fried tofu
Shrimp flower heads with shaved ice and vinegar

Appetizer: Deep-fried octopus with wheat, golden mustard, and dill
Pickled monkfish liver in Kyoto-style broth, whole red radish
Seared barracuda (barracuda) in Nanbu-yaki style, marinated in princess arrowheads
White graterine, choux pastry

Clearance: True roe of adult crab
Mini shiitake mushrooms from Shinoinosato Farm in Utsunomiya City, turnip buds, and yuzu

Sashimi: Yellowtail, Tuna, Alfonsino
Garnish: Real wasabi, Tosa soy sauce

Simmered dish: Salted taro, Zao Miyama bamboo charcoal water duck and Kujo leek stew
Manganji sweet peppers, kinome (leaf greens)
Grilled Dish: Soy Milk Gratin
Tada, Onion, Brussels Sprouts, Cloud Roe
Macaroni, Breadcrumbs, Olive Oil

Main Dish: Hida Beef Round Roast Beef
Long Onion, Broccoli, Tomato
Soy Sauce, Mountain Wasabi

Soup: Red Miso, Wheat Flour Roll, Namego, Mitsuba

Rice: Dried Scallops, Maitake Mushrooms, Ginkgo Nuts, Salmon Roe

Side Dish: Assortment of Three

Dessert: Mandarin Orange Sorbet, Dainagon Azuki Beans
Melon, Strawberry, Kiwi, Mint

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

Menu (December 8th - December 28th)
Chopsticks: Eel, Japanese parsley, Kintoki carrot, Fried gluten
Shrimp flower heads with shaved ice and vinegar

Appetizer: Deep-fried octopus with wheat, golden mustard, and dill
Pickled monkfish liver, whole red radish
Seared barracuda (barracuda) in Nanbu style, marinated in princess arrowheads
White graterine, choux pastry

Clearance: True roe of adult crab
Mini shiitake mushrooms from Shinoinosato Farm in Utsunomiya City, turnip buds, and yuzu

Sashimi: Yellowtail, Tuna, Alfonsino
Garnish: Real wasabi, Tosa soy sauce

Simmered dish: Salted taro, simmered Zao Miyama bamboo charcoal duck and Kujo leek
Manganji sweet peppers, kinome peppers

Grilled Dish: Soy Milk Gratin
Tada, Onion, Brussels Sprouts, Cloud Roe
Macaroni, Breadcrumbs, Olive Oil

Main Dish: Hida Beef Round Roast Beef
Long Onion, Broccoli, Tomato
Soy Sauce, Mountain Wasabi

Soup: Red Miso, Wheat Flour Roll, Nameko, Mitsuba

Rice: Dried Scallops, Maitake Mushrooms, Ginkgo Nuts, Salmon Roe

Side Dish: Assortment of Three

Dessert: Mandarin Orange Sorbet, Dainagon Azuki Beans
Melon, Strawberry, Kiwi, Mint

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

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

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