Signature Mizutaki Kaiseki
¥27,500 ／ ¥35,000/ guest (tax incl., service charge extra)The golden broth kept since 1931, and Awa-odori chicken. A bowl handed down through the generations, served within a seasonal kaiseki.
View details→TOP·Our Cuisine
The scent of the four seasons
For more than ninety years, a tray that reflects the month's season —
and with it, the hours that matter to you.
Cuisine of Jisaku
Taste the season,
Taste the season,
enjoy the tradition
Our signature mizutaki, unchanged since 1931; a seasonal kaiseki that turns with the month; tempura fried in front of you on the tatami; sukiyaki and shabu-shabu of Omi and Matsusaka beef; and a celebration kaiseki fit for the occasions that matter.
All nineteen rooms are fully private, and every one of them looks onto the garden. Prices shown include tax. Drinks, the room charge and a service charge (15% at lunch, 20% at dinner) are added separately.
Featured CoursesFeatured Courses
Kannazuki Kaiseki 25
¥27,500／¥35,000/ guest (tax incl., service charge extra)A kaiseki that brings the season into every course — autumn mackerel, the first ginkgo nuts of the year, matsutake, chestnuts and modori-gatsuo, the autumn bonito at its richest on its return south. It begins with barracuda and shungiku greens, then a clear chrysanthemum soup with sea bream, and sashimi of autumn bonito, bluefin tuna and ara. Marinated grilled Mt. Fuji salmon follows, then a main course of Hida beef roast beef, and the meal comes to rest with chestnut rice and seasonal fruit.
View details→Celebration Kaiseki
¥35,000per guest (tax incl., service charge extra)Auspicious ingredients, turned into dishes with colour. A menu fit for the hospitality a significant day deserves.
View details→
Our Signature
A dish of tradition,
A dish of tradition,
from the hands of one person
Our signature mizutaki, unchanged since 1931.
The golden broth passed down through the generations, and the taste of Awa-odori chicken —
kept by one mizutaki-ban, and no one else.
Signature MizutakiSignature Mizutaki
Chicken mizutaki came over from the continent as a kind of medicinal cooking, and our founder, Jisaku Honda, is said to have given it its present form in Fukuoka. When he brought it to Tokyo he held that "if several hands make it, the taste will drift", and let one cook alone prepare it, making it the dish the house is known for. That taste has been handed down ever since, and to this day a single mizutaki-ban keeps it.
Signature Course
Signature Mizutaki Kaiseki
¥27,500 ／ ¥35,000/ guest (tax incl., service charge extra)
The golden broth kept since 1931, and Awa-odori chicken. A bowl handed down through the generations, served within a seasonal kaiseki.
Minimum 2 hoursSeasonal KaisekiSeasonal Kaiseki
The season of the month, plate by plate. Jisaku's kaiseki, built from ingredients the chef chooses himself.
Chef's Selection
The Chef's Premium Course
¥55,000(tax incl., service charge extra)
A kaiseki course using the ingredients that are at their best in the season, taking in everything Jisaku does — from dishes finished in your room to our signature mizutaki.
View details→Premium Seasonal
Kannazuki Kaiseki 35
¥35,000(tax incl., service charge extra)
A kaiseki woven through with the flavours of the season — autumn mackerel, the first ginkgo nuts of the year, and matsutake. It opens with salt-steamed hairy crab, then a clear chrysanthemum soup with sea bream, and sashimi of ara (a rare, prized white fish), bluefin tuna, aori squid and striped jack, followed by marinated grilled gurnard. The main course is charcoal-grilled Kuroge Wagyu fillet, and the rice course a zōsui of soft-shelled turtle — rice gently simmered in its rich broth. Seasonal fruit and a jōyo manjū close the meal, each course bringing a change of mood.
View details→Standard Seasonal
Kannazuki Kaiseki 25
¥27,500/ guest (tax incl., service charge extra)
A kaiseki that brings the season into every course — autumn mackerel, the first ginkgo nuts of the year, matsutake, chestnuts and modori-gatsuo, the autumn bonito at its richest on its return south. It begins with barracuda and shungiku greens, then a clear chrysanthemum soup with sea bream, and sashimi of autumn bonito, bluefin tuna and ara. Marinated grilled Mt. Fuji salmon follows, then a main course of Hida beef roast beef, and the meal comes to rest with chestnut rice and seasonal fruit.
View details→Special "88" Kaiseki
Special Kaiseki "Hachihachi"
¥88,000(tax incl., service charge extra)
For a guest of particular importance. Built on the flavours of the season in Japan, with sashimi generous in the finest fish, charcoal grilling done in front of you, sukiyaki and shabu-shabu of carefully chosen wagyu, and our mizutaki as well.
View details→Ozashiki Tempura KaisekiOzashiki Tempura Kaiseki
A course in which our craftsman fries the tempura in your private room and serves it straight from the pot. What is fried — seasonal fish, seasonal vegetables — follows the time of year.
Tempura Kaiseki
View details→
Ozashiki Tempura Kaiseki
¥55,000/ guest (tax incl., service charge extra)
A course generous with carefully chosen seasonal ingredients, pairing a seasonal kaiseki with tempura straight from the pot.
* Contents vary with the season.
View details→
Sukiyaki & Shabu-shabuSukiyaki & Shabu-Shabu
A kaiseki built on fine branded beef. Your nakai cooks it in the private room and serves each guest in turn, so the table stays yours — for a business dinner or any occasion.
Sukiyaki
Sukiyaki Kaiseki
The taste and depth of beef that Japan is known for, enjoyed in full.
- Omi beef
- ¥27,500
- Matsusaka beef
- ¥35,000
Shabu-Shabu
Shabu-shabu Kaiseki
A house sesame sauce, mellow and fragrant, and a bright ponzu — two ways to taste the depth of beef that Japan is known for.
- Omi beef
- ¥27,500
- Matsusaka beef
- ¥35,000
Celebration KaisekiCelebration Kaiseki
Dishes fit for a celebration, made with what the season offers. The vessels, too, are chosen with more colour, so that the occasion shows on the table.
Celebration Kaiseki
Celebration Kaiseki
¥35,000per guest (tax incl., service charge extra)
Auspicious ingredients, turned into dishes with colour. A menu fit for the hospitality a significant day deserves.
* Contents vary with the season. * Photographs are for illustration.
For presentation options — a sake barrel, a cake, a bouquet and so on — please see the options list.
Special Items & BeveragesSpecial Items & Beverages
| Special Items — additions and special dishes | ||
| Sea bream baked in salt | From six guests | ¥33,000〜 |
|---|---|---|
| Add mizutaki | adds mizutaki to your course | ¥5,500 / guest * We ask that the addition be made for the whole party. |
| Children's meal | A menu for children (from about age two) | ¥2,200 |
| Beverages — drinks | ||
| Beer (medium bottle) | Kirin Ichiban Shibori and others | ¥1,430〜 |
| Sake (1 go, 180ml) | seasonal labels | ¥1,650〜 |
| Sake (4 go bottle, 720ml) | premium labels | ¥15,600〜 |
| Shochu (1 go, 180ml) | sweet potato, barley and rice | ¥1,650〜 |
| Wine (750ml) | red, white and sparkling | ¥8,000〜 |
| We can also order in or make things to request, to suit the occasion. Please do ask. | ||
| Pricing — charges | ||
| Service charge (lunch) | 15% | |
| Service charge (dinner) | 20% | |
Souvenirs & TakeawaySouvenirs & Takeaway
Things to take home, so that the taste of Jisaku can be had there too, and gifts that are welcome to bring.
Jisaku mizutaki (frozen)
The golden broth kept since 1931, and Awa-odori chicken, at home. A favourite for seasonal gift-giving.
Small ¥7,020 / Large ¥10,584
Shimbashi Tamakiya — tsukudani assortment
An assortment of tsukudani from a house of two hundred and fifty years. Chosen as a gift to bring, or as a return gift.
¥4,644 / ¥6,804
Kagurazaka Kogetsu — wagashi assortment
An assortment built around seasonal jo-namagashi. A fitting gift to bring to a celebration.
¥3,607 / ¥5,767
Good to knowInformation
About the food
- Prices shown
- all include tax
- Added separately
- Drinks / room charge from ¥16,500
Service charge (15% at lunch, 20% at dinner) - Cancellation
- 100% after 16:00 the previous day
* The policy differs for some courses and party sizes. - Allergies
- We can accommodate them — please tell us when you book
- Seasonal courses
- change monthly — please ask for the current menu
- Advice
- Our Omotenashi Planner will help you choose a course
Reservations & Enquiries
By telephone or through our
online reservation.
Phone 10:00 — 21:00
Make a reservation →
Frequently asked questionsFAQ
I am not sure which course to choose.
For a business dinner, the signature mizutaki kaiseki or a seasonal kaiseki is the usual choice. For a celebration, the celebration kaiseki; for guests from abroad, the ozashiki tempura kaiseki is also well received. Our Omotenashi Planner will suggest a course to suit the purpose of your gathering, so please feel free to ask.
What if a guest has dietary restrictions?
Yes. We cater for allergies, vegetarian diets and the like. If you give us the details when you book, the head chef will prepare a menu suited to you.
Is there a cancellation charge?
As a rule, cancellations are free of charge until 16:00 the day before. However, the terms differ depending on the course you choose and the number of guests, so we will give you the details separately.
What is the service charge?
A service charge of 15% at lunch and 20% at dinner is applied to the food, the drinks and the private room charge. Please read it as the price of hospitality in a private room, attended by staff assigned to you.
Contact
Talk to us about the food —
Talk to us about the food —
we are glad to help
Choosing a course, budget, allergies —
our Omotenashi Planner will suggest what suits your table best.