Mizutaki, Delivered
Our golden broth, unchanged since 1931 —
delivered to your own table.
The taste of a long-standing Tsukiji ryotei, at your own table
Our signature mizutaki has not changed since we opened in 1931. It is made of two things: Awa-odori chicken from Tokushima, and water.
The broth is drawn out slowly by the mizutaki-ban — the one cook in each generation entrusted with it — using a method that has never left this house. It is thick with collagen and deep in flavour, and yet completely clear, with nothing muddying it.
Our signature mizutaki, sent to your home
A taste kept and carried by a single mizutaki-ban.
What was once available only in the ryotei is now made to order — never in advance — then vacuum-sealed and sent frozen.
Jisaku Mizutaki — for two
Made with Awa-odori chicken from Tokushima. Includes our own dashi ponzu and yuzu kosho.
Jisaku Mizutaki — for four
Made with Awa-odori chicken from Tokushima. Includes our own dashi ponzu and yuzu kosho.
It makes a good gift — ceremonial noshi paper and wrapping can be arranged to suit the occasion. Just tell us when you order.
Awa-odori chicken, concentrated
Nothing is added for effect. The ingredients are chicken and water.
The technique exists to draw out what the bird already has, and it uses the whole bird without waste.
The broth turns white as the flavour concentrates; the collagen coats the lips and the texture is close to melting.
It is a gentle taste that settles something in you, filling body and mind alike.
Awa-odori chicken from Tokushima is high in protein and low in fat, rich in body and savour, with a faintly red, fine-grained meat that has a firmness worth chewing.
Simmered slowly, the chicken takes on the broth, and each bite gives back more of its depth.
How to serve it
Thaw the mizutaki in its bag, either by placing it in hot water or warming it gently in a bain-marie, then transfer it to a pot.
Add onion and nothing else, and you have exactly what we serve here.
Taste the broth on its own first; then add whatever vegetables you like and watch how it changes.
Vegetables we recommend
Onion
If you want the taste exactly as we serve it, use onion. It is the only vegetable we put in. Precisely because it is that simple, the chicken itself comes forward.
Mushrooms
Mushrooms are high in fibre, so chewing them slowly and thoroughly signals fullness sooner and leaves you more satisfied.
Potato
The mizutaki-ban’s own recommendation is potato, parboiled first. That floury texture is unexpectedly good with the broth.
Cabbage
Cabbage carries fibre, vitamin C, potassium and much else the body needs. Many of those vitamins are water-soluble, which makes it ideal for a dish where you drink the broth as well.
Tomato
Taking the vitamin C in tomato together with the protein in chicken helps the body form collagen — good news for the skin.
Carrot
Carrot, like chicken, is high in vitamin A, which is good for dry mucous membranes and for the skin.
About Tsukiji Jisaku
Tsukiji Jisaku was founded in 1931, and has long been known as Ginza’s quiet back room.
Across 2,600 square metres there is a waterfall, some 150 koi moving unhurriedly through the pond, and a setting that changes with every season.
The way we receive guests has not changed. The style that people of standing have favoured for generations, the small attentions, the hospitality that a ryotei gives without needing to say anything — that is how we welcome you.