TSUKIJI JISAKU - TableCheck

Mag-book sa TSUKIJI JISAKU

Mensahe galing sa Mangangalakal

First, please select your desired dish from the options below and proceed with your reservation. </red>
🍀Official Website Exclusive🍀【Lowest Price Guarantee Course】
◇Jisaku Founding Festival◇95th Anniversary Plan【IKI】＆【MIYABI】
【Great Value Two-Part Plan Now Available! ≪Part 1≫ 5:00 PM session / ≪Part 2≫ 7:30 PM session】
【Specialty Mizutaki】
【Kaiseki】
【 Shabu-shabu, Sukiyaki, and Tempura in Private Rooms
<a href="https://www.tablecheck.com/shops/jisaku/reserve?menu_lists[]=619317a2c5e9c0004027f8fb" target="_blank">【Celebratory Kaiseki Course】

● Online reservations are accepted up to two days prior to your desired date (8:00 PM).

● We may contact you by phone to confirm your reservation.

● As the building is covered with tatami mats, please refrain from entering barefoot.

● Bringing in outside food and drinks is not permitted. (Except for baby food.)

● For hygiene reasons, food and drinks provided by our restaurant cannot be taken out of the premises.

(The same applies to those who are absent on the day or any leftover food.)
● In addition to the food and beverage charges, a room charge and service charge (15% for lunch, 20% for dinner) will be applied.

Tsukiji Jisaku: 03-3541-2391
Click here for Tsukiji Jisaku's website

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

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

*Menu contents may change due to ingredient availability.

《Menu》 (April 6th onwards)

Appetizer: Scallop, ark shell, wild garlic, rapeseed blossoms, wasabi flower, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled wheat gluten with egg miso, broad beans simmered in color, deep-fried shrimp with flour

Sashimi: Sea bream cured with kelp, bluefin tuna, striped jack, kelp with roe

Garnish: Fresh wasabi, Tosa soy sauce

Grilled dish: Spanish mackerel with herbs, grilled radish with butter, lotus root cracker

Palate cleanser: Shiso leaf sorbet

Specialty dish: Chicken Mizutaki (Awa local chicken, onion)

Ponzu sauce, chopped green onions, grated daikon radish with chili pepper, pickled ginger

Rice dish: Mizutaki rice porridge (egg, mitsuba)

Side dishes Three-item assortment

Fruit dessert: Hyuganatsu citrus jelly

Sweets: Warabi mochi (bracken starch mochi)

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

*Menu contents may change due to ingredient availability.

《Menu》 (April 6th onwards)

Appetizer: Scallop, ark shell, wild garlic, rapeseed blossoms, wasabi flower, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled wheat gluten with egg miso, broad beans simmered in color, deep-fried shrimp with flour

Sashimi: Sea bream cured with kelp, bluefin tuna, striped jack, kelp with roe

Garnish: Fresh wasabi, Tosa soy sauce

Grilled dish: Spanish mackerel with herbs, grilled radish with butter, lotus root cracker

Palate cleanser: Shiso leaf sorbet

Specialty dish: Chicken Mizutaki (Awa local chicken, onion)

Ponzu sauce, chopped green onions, grated daikon radish with chili pepper, pickled ginger

Rice dish: Mizutaki rice porridge (egg, mitsuba)

Side dishes Three-item assortment

Fruit dessert: Hyuganatsu citrus jelly

Sweets: Warabi mochi (bracken starch mochi)

≪Menu≫ (From April 6th)
Appetizer: Horse mackerel, Urui (a type of wild vegetable), Wasabi flower, Toasted sesame seeds, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar sauce

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled raw gluten with egg miso, boiled broad beans, deep-fried shrimp

Sashimi: Sea bream cured with kelp, Bluefin tuna, Aori squid, Mt. Fuji salmon

Garnishes, fresh wasabi, Tosa soy sauce

Grilled dish Spanish mackerel with herbs, radish butter sauté, lotus root crackers

Specialty: Chicken Mizutaki (Awa local chicken, onion), soup

Scallions, grated daikon radish with chili, ponzu sauce, yuzu pepper, pickled ginger

Meal: Mizutaki rice porridge (egg, mitsuba)

Side dishes: Three kinds of garnishes

Dessert: White tofu

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

≪Menu≫ (From April 6th)
Appetizer: Horse mackerel, Urui (a type of wild vegetable), Wasabi flower, Toasted sesame seeds, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar sauce

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled raw gluten with egg miso, boiled broad beans, deep-fried shrimp

Sashimi: Sea bream cured with kelp, Bluefin tuna, Aori squid, Mt. Fuji salmon

Garnishes, fresh wasabi, Tosa soy sauce

Grilled dish Spanish mackerel with herbs, radish butter sauté, lotus root crackers

Specialty: Chicken Mizutaki (Awa local chicken, onion), soup

Scallions, grated daikon radish with chili, ponzu sauce, yuzu pepper, pickled ginger

Meal: Mizutaki rice porridge (egg, mitsuba)

Side dishes: Three kinds of garnishes

Dessert: White tofu

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

Mga Kahilingan

Nakaraang Bisita

Tanong 1 Req

Tanong 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.

Tanong 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.

Mga Kahilingan

Detalye ng Guest

PangalanReq

Mobile PhoneReq

Paano mo gustong ipaalam namin sa iyo?

SMSWala

EmailReq

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Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

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