Cuisine | Tsukiji Jisaku [Official] Ryotei Specialty Mizutaki -Official Direct Reservation Privilege- (Japanese only)

We carefully select the best seasonal ingredients with an artisan's eye for quality,
We prepare beautiful and delicious dishes with the same reliable techniques passed down from generation to generation and with the same spirit of hospitality for our customers.

All prices include tax (10%)
Please note that prices are subject to change depending on availability.

famous food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce

Chicken in water" was introduced from the continent as a kind of medicinal food.
It is said that the founder "Jisaku Honda" created the present form in Fukuoka.
When mizutaki was being introduced to Tokyo, he said, "If more than one person makes it, the flavor will change,
Only one chef was allowed to prepare it, and it became his signature dish.
The taste has been passed down from generation to generation, and to this day, only one mizutaki keeper continues to preserve the taste.

Famous Mizutaki Kaiseki

27,500 yen

Based on seasonal kaiseki, guests can enjoy the specialty mizutaki and zosui (rice porridge) as the main dish and meal.

Famous Mizutaki Kaiseki

33,000 yen

The menu is based on a seasonal kaiseki course recommended by the chef, which is richly decorated with gorgeous ingredients, and includes the famous mizutaki and zosui for the main dish and meal.

Seasonal Kaiseki

We offer a monthly menu.
This kaiseki course allows you to enjoy the seasonal changes of the season with dishes that are in season, in season, and in remnants of the season.

Chef's Special Course

August 19 - September 28

55,000 yen

This kaiseki course uses the most delicious and carefully selected ingredients of the season, and allows you to fully enjoy Jisaku's cuisine, including room-style staged meals and our famous mizutaki.
Enjoy a variety of sumptuous dishes such as hamo (Japanese conger eel) in late summer, freshly grilled sea bream and matsutake mushrooms over charcoal in your room, the famous mizutaki (deep-fried fish cake), and Omi beef steaks.
A meticulously crafted meal by the head chef.

Menu PDF

Chougetsu Kaiseki 30

August 19 - September 28

33,000 yen

Beginning with a cool appetizer that will make you forget the lingering summer heat, enjoy a feast of summer's remnants of hamo (pike conger), autumn's running matsutake mushrooms and chestnuts, a feast of flavors unique to this season. For the main course, Omi beef is served with lava-rock steak, and for dessert, yogurt jelly filled with mango.
A Japanese cuisine course featuring seasonal ingredients.

Menu PDF
Chougetsu Kaiseki 25

August 19 - September 28

27,500 yen

The kaiseki course, which begins with a cool chopstick arrangement, also reminds us of the arrival of autumn with its eye-catching full moon soup. For the main course, Omi beef is grilled in Matsuba, and the meal is served lightly in the style of chazuke (rice with tea leaves).
A Japanese cuisine course featuring seasonal ingredients.

Menu PDF
Kinshu Kaiseki

September 1 - September 30

22,000 yen

We have prepared a special Kaiseki plan for the beginning of the lingering summer heat of autumn.
This is a special summer seasonal kaiseki course. The main course is a hamo (pike conger) hot pot and sweet corn rice to finish. ingredients: ¥22,000.

menu
Jisaku's finest hospitality is here.

Special Kaiseki "Hachihachi

From 88,000 yen (tax included)

For our special guests, we offer a kaiseki dinner based on the seasonal flavors of the time of year in Japan, featuring sashimi with an abundance of seasonal seafood, tempura and charcoal-grilled dishes cooked right before your eyes, sukiyaki and shabu-shabu using carefully selected brand-name Japanese beef, and of course Jisaku's specialty, mizutaki.
In response to customer requests, we can also build a menu around natural ingredients that can be offered only during that season. In winter, we serve "tiger globefish" and "Matsuba crab"; in fall, "matsutake mushrooms" and "lobsters"; and in summer, "pike conger eel," "sweetfish," and "abalones.

Ozashiki Tempura Kaiseki (Seated Tempura Dinner)

A course where you can enjoy freshly fried tempura by a chef in a private room.
Tempura is served with seasonal seafood, vegetables, etc. depending on the season.

Ozashiki Tempura Kaiseki (Seated Tempura Dinner)

33,000 yen

This course offers a variety of carefully selected seasonal ingredients, seasonal kaiseki dishes, and freshly fried tempura. *Contents vary depending on the season.

Enjoy tempura in a private room

33,000 yen

The seasonal kaiseki course featuring freshly fried tempura as the main course is especially popular in spring and fall. Please enjoy the fresh seasonal ingredients in the private room and in front of your eyes, as well as the skill of the deep fryer.

(Minimum time required: 3 hours and up)

Sukiyaki/Shabu-Shabu

Kaiseki using high quality brand beef
Our waitress will cook the food in the private room and serve it to you one by one.
We can be used for any occasion, including business entertainment.

Sukiyaki Kaiseki

27,500 yen (Omi beef) 33,000 yen (Matsusaka beef)

You can enjoy the taste and flavor of our world-class brand of beef.

*Substance and brand names are subject to change depending on availability.

Shabushabu Kaiseki

27,500 yen (Omi beef) 33,000 yen (Matsusaka beef)

World-class brand beef with homemade mildly fragrant sesame sauce and aromatic ponzu sauce.^{note (supplementary information) symbol}You will enjoy the taste and flavor of the

*Substance and brand names are subject to change depending on availability.

Celebration banquet

We prepare dishes suitable for celebrations with seasonal ingredients.
The tableware and other items will also add color to your celebration.

Celebration banquet

22,000 yen

A whole lobster is served as a sashimi (subject to change during the closed season), and a gorgeous and glamorous menu suitable for celebratory occasions.
*Contents vary depending on the season.

Celebration banquet

33,000 yen

We will prepare a course of food and dishes suitable for celebratory occasions, using an abundance of carefully selected seasonal ingredients.
*Contents vary depending on the season.

Additional and production dishes

Grilled sea bream in a salted rice cauldron (for 6 persons or more)

From 33,000 yen

Add the famous water takitaki (boiled rice)

Single person: 3,300 yen

kid's meal

5,500 yen (depending on the age of the child)

Beverages, souvenirs, etc.

We have collected excellent sake from all over Japan to go with our kaiseki cuisine that lets you experience Japan in every season.
We can also prepare souvenirs, gifts, etc. for your farewell party.