Jisaku is the stage. Your intention is the play.
A long-standing Tsukiji ryotei, working quietly behind each evening.
What is the Omotenashi Planner
Entertaining a client, marking a family occasion, hosting a guest from abroad —
an evening that matters is not made of food and a room alone.
What each guest likes, how they move through the house, when the photograph is taken, how long to leave before speaking. The details nobody mentions are the ones that decide the day.
Jisaku’s Omotenashi Planner stays with a single booking from the moment it is made until the last guest rises from the table. We ask about the things a web form has no field for, work closely with the head chef, the nakai and the manager, and take care of everything backstage so that the host can be nothing but the host.
Which vessel goes to which guest. From which seat the greeting should begin. At what moment the moon will show over the garden. Each of these is arranged with more than ninety years of practice.
Three Pillars of the Planner
01 / Hearing
Hearing & Risk Management
Preferences and allergies that a booking form cannot carry, we take down ourselves. If you would rather not cross paths with anyone else that evening, we control arrival times and routes through the house so that you never do.
02 / Customization
Experience Customization
We do not simply serve a fixed course. Geisha and traditional performance for guests from abroad, a surprise for a family celebration, the choreography of a photograph — all of it is planned by people who do this every week.
03 / On the Day
Flawless On-the-Day Attendance
Everything we have been told is passed on in full to the senior nakai and the head chef. When to pour, how long to leave between courses, when to speak and when not to — the floor works as one, so that you are seen at your best as host.
Who We Are
The Omotenashi Planner carries a booking from first enquiry to final farewell, answerable only to the manager of Tsukiji Jisaku. A senior nakai of twenty years’ standing; a specialist in attending guests from overseas; someone versed in the etiquette of celebration. Whichever the occasion calls for is the one assigned to you.
From the date you book to the moment we see you out at the entrance, one person holds both the backstage direction and the shape of the guests’ experience — including the things a host would find awkward to ask for.
From Inquiry to the Day After
By telephone, web form or in person. We spend thirty minutes to an hour on the purpose of the evening, who is coming, when, the budget, and anything that concerns you.
Planner + YouRoom, course, entertainment, a seating plan and a timetable, set out on a single page and sent by email or presented in person. The quotation is stated at this point.
PlannerAllergies, restrictions, routes, gifts, photography, music, interpreters, flowers, surprises — revised as often as you need. Whether menus and explanations are given in English is decided here.
Planner + Head ChefInvoice, quotation, seating chart and timetable in final form. For companies we match your internal approval formats; for celebrations we prepare the wording and the programme.
Planner + OfficeA few days before, the nakai on duty, the head chef, the entrance staff and the drivers all receive the same information — down to the words used in greeting, the order of service, and the signal to rise.
Internal BriefingFrom arrival to farewell at the entrance, the planner directs from where the whole room can be seen. Timing is taken on a signal only the host knows, and details are changed without breaking the flow.
Planner + NakaiIn the days that follow, our thanks — together with the record of the evening: photographs, anything left behind, receipts reissued. Next time we build on that record and set the table one degree better.
PlannerReal Attendance Examples
Business / Hosting overseas executives
A first visit to Japan. Convey the season and the quiet of the place. Keep interpretation light so the conversation stays natural.
A vegan kaiseki built for the occasion, menus in English, and a geisha programme condensed to twenty minutes. A dedicated nakai guided the removal of shoes in English, and the seating was arranged as a triangle around the CEO so the order of greetings fell naturally.
Celebration / A sixtieth birthday
The red kanreki jacket, without the father noticing. And as little travel strain as possible on the brothers and sisters.
Private cars arranged from the nearest station, the music changed on cue for the surprise, and the timing of the grandchild’s letter shared with everyone beforehand. Photographs were planned as two frames in the garden and one in the room.
Cultural / Luxury tour
Four guests arriving from Kyoto on their final evening. Nothing dull, and nothing overdone.
A thirty-minute introduction to tea, kaiseki, shamisen for a small audience, and a walk by the Sumida at night — set out in ninety-minute blocks. The tour of the building was split between courses so that everyone had room to take photographs.
Business / Announcing a new board
Forty directors from the same industry, many of them senior. No room for error, and a difficult shift between standing talk and the seated meal.
Reception in a separate room, the standing portion in the middle hall, the seated dinner in the large hall. The order of greetings was confirmed in advance, and the seating satisfied both company rank and traditional etiquette. At the president’s signal the planner had the cars waiting before anyone rose.
Celebration / Okuizome
A hundred-day-old baby and the family. Somewhere they can relax even if the baby cries — and where is the nursing room?
A private side room for feeding and changing was set aside in advance, with a nakai stationed close enough to respond at once. The teething stone was collected from the shrine, and the branded celebration chopsticks went home as a keepsake.
Cultural / An overseas press visit
Filming permission, access to the chefs, and no disturbance to other guests — all at once.
Filming hours were divided between full and partial buyout, and the head chef’s interview split into two thirty-minute sessions. A fifteen-minute window was opened for the kitchen, and routes were arranged so the crew never once crossed paths with other guests.
Our Commitments
Nobody is swapped halfway. Never having to tell us the same thing twice is where we start.
In writing, not by word of mouth, and checked by more than one pair of eyes — down to cross-contamination on the day.
Our aim is that nobody has to wonder where to go: arriving, leaving, washrooms, smoking, feeding a baby.
Hold a course back, bring one forward, fill a pause. We work with the head chef in real time, following the room.
Who will cry, who will laugh, who will be filming — including how many seconds the music takes to come up.
An English-speaking nakai is assigned, and words are chosen with care — for dietary restrictions, for the history, for the house itself.
Quotations, invoices and receipts, any codes you need assigned, and qualified-invoice compliance. We keep the burden on your finance team to a minimum.
Which room, which menu, which nakai, which drink. The second time, your table is set with one more degree of care.
Contact the Planner
By telephone, through the web form, or face to face — whichever suits.
The date need not be fixed; the numbers need not be final.
Every evening we prepare begins with one conversation.