Food that holds the season
We build on what is best right now, and let the vessel and the arrangement say which month it is. Every plate is meant to be looked at as well as eaten.
Japanese culture, through five senses
At Jisaku, Japanese culture is something you meet with all five senses.
Each one answers the others, and the evening stays with you.
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See
The garden, the way a room
is set, the art of performance. -
Hear
Sound inside the quiet,
and the season turning. -
Smell
The scent of the season,
and of incense. -
Taste
Ingredients at their peak,
answered by the right vessel. -
Touch
Tatami underfoot, the courtyard,
the grain of the room itself.
An inherited eye,
and the spirit of omotenashi
Vessels, and how a room is set
We use craft ware from workshops across Japan, and dress the room with the flowers and objects of the moment. The space itself does much of the work.
What the building says
Sukiya-style architecture and a garden that has grown into it. Come with your senses open, and the Japanese sense of beauty needs no explaining.
The spirit of omotenashi
Hospitality shaped to the person in front of you comes from a Japanese habit of thinking ahead on someone else’s behalf. Your comfort is the whole of the work.
Culture, first-hand
Maiko dance, noh and kyogen, the tea ceremony — arranged as part of your evening so that you meet Japanese culture rather than watch it.
(By reservation; content is arranged with you.)
A ryotei table and banquet
for all five senses
From dinner taken slowly to a banquet with the formality the occasion deserves. A sukiya-style house of ninety-five years, and the kind of evening only a ryotei can give you.
Dining
Dining — a quiet table, in season
Kaiseki in a private room, as a ryotei serves it
Nineteen private rooms, each looking onto the garden, and a kaiseki course built around the month (from ¥27,500). For an anniversary, an evening together, or the family at one table — the quiet that only an old Tsukiji house can offer.
More about dining
Banquet & Party
Banquets — a celebration with standing
A great hall for up to 120, and a feast in the ryotei manner
Reunions, year-end and new-year parties, welcomes and farewells, receptions of every kind. A hall for up to 120, our signature mizutaki course with free-flowing drinks, and — if you want it — geisha and the ceremonial breaking of the sake cask.
More about banquets
How it works
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1
Get in touch
By telephone or through the form, with your preferred date and time, the number of guests, and what you would like to experience.
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2
Proposal and quotation
We propose the programme that best fits the occasion, with a quotation.
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3
Confirmation
Once you are happy with the detail, the booking is confirmed. We are glad to talk anything through beforehand.
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4
On the day
You are looked after from arrival to farewell, and Japanese culture is something you take part in rather than observe.
Frequently asked questions
Q
What is the minimum number of guests?
Two. Some programmes — geisha and kabuki in particular — have their own minimum depending on the piece performed, so please ask when you enquire.
Q
Is there English-speaking staff?
Yes. Members of our staff work in English, and menus in English can be prepared for your table.
Q
We cannot kneel. Can we still take part?
Yes — the session can be held at a table and chairs, with no change to the content or the quality. Guests from abroad often prefer it.
Q
How far ahead should geisha or kabuki be booked?
We recommend two weeks, so that the performers can be secured. If your date is sooner than that, ask anyway — we will see what can be done.
Q
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.
Q
Can several cultural experiences be combined?
Yes, freely. Geisha with Edo tezuma, tea ceremony with a kaiseki dinner — the Omotenashi Planner will propose how best to run the evening.
Contact
Start with a conversation
The Omotenashi Planner will propose a cultural programme built around the occasion.