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.

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

Chicken in water" came 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 is made in Tokyo, "the taste will change if more than one person makes it," he said.
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 even today, only one person, the 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.

Chopstick service | Appetizer | Zori | Grilled dish | Chopstick rest | Mizutaki | Raw vegetables | Soup | Pickled dish | Porridge | Water sweets
(Minimum time required: 2 hours and up)
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.

Chopstick service | Appetizer | Zori | Grilled dish | Chopstick rest | Mizutaki | Raw vegetables | Soup | Pickled dish | Porridge | Water sweets
(Minimum time required: 2 hours and up)

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 Kaiseki

February 3 - March 2

55,000 yen

This is a special course in which you can enjoy luxurious ingredients such as bamboo shoots and wild vegetables that remind you of the arrival of spring, fugu (blowfish) and crab to enjoy the remnants of winter to the fullest, and the famous mizutaki (boiled rice in a pot with a watery broth).
A meticulously crafted meal by the head chef: ¥55,000.
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Kisaragi Kaiseki 30

February 3 - March 2

33,000 yen

The course begins with turnip stew, a delightful dish for the cold season, and you will feel the signs of spring in the bamboo shoots in the soup, and enjoy sashimi, grilled dishes, and monkfish nabe for the main course. For the main course, we will serve udon noodles made with the broth from the monkfish hot pot and a roast beef bowl to finish the meal.
A Japanese cuisine course featuring seasonal ingredients: ¥33,000.
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Kisaragi Kaiseki 25

February 3 - March 2

27,500 yen

Wild vegetables such as cod roe and bamboo shoots, which give us an early hint of spring, are now available. This is the season to enjoy them together with the delicious tastes of winter. You can also enjoy seasonal flavors such as simmered sea bream and deep-fried monkfish, and finish with crab rice.

A Japanese cuisine course featuring seasonal ingredients: ¥27,500.
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Special Kaiseki "Hachihachi

From 88,000 yen

Based on the flavors of the season, we offer special kaiseki meals that include sashimi with an abundance of seasonal seafood, tempura and charcoal-grilled dishes cooked right in front of you, sukiyaki and shabu-shabu using carefully selected brand-name Japanese beef, and of course Jisaku's signature dish, mizutaki. (Minimum 4 persons, reservation at least 3 days in advance)
A kaiseki course specially prepared for esteemed guests.

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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.

Chopstick presentation | Appetizer | Soup | Zori | Tempura | Raw vegetables | Tempura | Rice | Pickles | Water sweets
(Minimum time required: 3 hours and up)
Enjoy tempura in a private room

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.
*Contents vary depending on the season.

Brand name is subject to change depending on availability.
Chopstick service | Appetizer | Zori-Sato | Nabe-mono | Sumi-Bowl | Bento | Meal | Pickles | Mizugashi (Japanese sweets)
(Minimum time required: 2.5 hours ~)
Shabushabu Kaiseki

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

The homemade mildly fragrant sesame sauce and aromatic ponzu (Japanese sauce made from ponzu citrus juice) allow you to enjoy the taste and flavor of this world-class brand of beef.
*Contents vary depending on the season.

Brand name is subject to change depending on availability.
Chopstick service | Appetizer | Zori-Sato | Nabe-mono | Sumi-Bowl | Bento | Meal | Pickles | Mizugashi (Japanese sweets)
(Minimum time required: 2.5 hours ~)

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 appetizer | Clam soup | Zori (including Ise lobster) | Simmered dish | Iekimono | Strong appetizer | Aka-dashi (red miso soup) | Okahan (red rice) | Ajinomoto (pickles) | Mizugashi (Japanese sweets)
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.

Chopstick presentation | Celebration appetizer | Soup | Sea bream sashimi | Simmered dish | Iekimono | Deep-fried dish | Strong appetizer | Aka-dashi (red miso soup) | Okahan (red rice) | Ajinomoto (pickles) | Water sweets

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)

3,300 yen per person
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.

Beer (medium bottle)

From 1,430 yen

Sake (1 gou)

From 1,650 yen

Sake (4 parts)

From 15,600 yen

Shochu (1 gou)

From 1,650 yen

Wine (750ml)

From 6,600 yen

Various special orders and custom orders are available according to your needs. Please feel free to contact us.
Jisaku's famous mizutaki (frozen)

Small 5,940 yen Large 8,640 yen

Shinbashi Tamakiya Tsukudani assortment

4,536 yen / 6,804 yen

Kagurazaka Kozuki Japanese sweets assortment

3,500 yen / 5,270 yen

We can also arrange other items such as sekihan (red rice folds) and manjuu (steamed buns). Please feel free to contact us.