I visited Ginza Jisaku where the head chef has been changed. Introducing spring dishes - sesame tofu appetizer, clear soup with bamboo shoots. The dashi broth is truly exquisite. The bonito flakes are freshly shaved in the store, showing their commitment to handmade quality. The aroma is truly impressive. Sashimi includes horse mackerel, sea bream, and bluefin tuna served with wasabi leaves. The fish is delicious, but the soy sauce is also outstanding. It is made with Tosa soy sauce. The steak made from domestic beef is served with yuzu pepper and wasabi, with the option of adding mustard for extra flavor. The highlight is the simmered blowfish with butter, served with spring vegetables. Although the photo may look strange, it is actually a porridge made from a hot pot. It is made using Okayama's local chicken, with the sweetness of chicken broth and onions creating a simple yet profound taste. After enjoying it as is, add a twist with pickled green chili peppers and ponzu sauce. The most impressive part of the meal was the pickles. The thick bonito flakes added a lot of depth. Of course, everything is homemade, including the pickled konjac hidden on the right in the photo. It's amazing to find a restaurant that can impress with its pickles. Thank you for the wonderful meal.

Around 11:30, I went for lunch and ordered the limited edition set meal (1,000 yen) that changes every two weeks. This month's special was the Tairaku Chazuke set. I had tried to go last Friday at 11:30, but they were already sold out of the 1,000 yen lunch. So, I decided to go back for a rematch on Saturday at 11:00. I arrived 30 minutes before opening and was the first one there. Another person came around 11:10, followed by about 15 people at 11:25. When the staff removed the chain from the entrance at around 11:30, I went inside. The restaurant was located on the basement floor, accessible only by stairs. I waited on the first floor until opening time. At first, I was the only one there and felt a bit anxious, but I was relieved when they opened. I thought it would be less crowded on a Saturday compared to weekdays, but it turns out they had a lot of reservations, so they could only accommodate until 12:15. I was lucky to get in. The dishes were explained when served. The oboro tofu was smooth and flavorful even without any toppings. The sea bream was from Ehime prefecture and was first served with Tosa soy sauce. The sea bream itself was sweet and delicious. I made it into chazuke with some tea, had a second serving of rice, and finished the remaining pieces. The miso soup was light and refreshing. I would like to have a drink to finish. The apple compote had jam on top of the apple and custard at the bottom. The milk pudding had red bean paste on top. They complemented each other well with a refined sweetness. The presentation of the dishes and the beautiful plates made the food taste even better. I would like to try other set meals or the sukiyaki next time.

This restaurant is perfect for receptions. Mr. Nakai, dressed in a kimono, greets you and ensures that everything runs smoothly, from the order in which dishes are served to making sure your drinks never run out. The food, from fish to meat, is delicious. They serve freshly made dishes according to the pace of your meal. The zosui (rice porridge) served at the end of the course was exceptionally tasty.

Mr. Osamu Zaisaku visited the main store when he was young and came to this Ginza store about 15 years ago. Since the pandemic, they also serve lunch on Saturdays here. You can enjoy a hot pot dish, which is popular among women, and the interior is suitable for business meetings. However, be aware that the alcohol prices at both stores are ridiculously high, so please take note if you plan to drink (seriously, it's like a high-end restaurant price).

Located in the B1 floor of the Zenkoku Nenryou Kaikan Building in Ginza 8-chome, we visited Ginza Jisaku's sister restaurant, Ginza Jisaku, for lunch on a Saturday. We took advantage of the Autumn Ginza 2022 event's Ginza Restaurant Week 2022 promotion to enjoy a lunch set menu for two people priced at either 3,300 yen or 5,500 yen. We were escorted to a private room where a waitress attended to us. The lunch course for Ginza Restaurant Week 2022 was the same as the weekend lunch menu (Mizutaki Zen 5,500 yen with one drink included). The course included: Small dish: Appetizer Seasonal vegetable trio: Striped jack sashimi (with chrysanthemum greens, myoga), Eggplant and purple vinegary dish (with red konjac, ginger, shredded daikon), Sesame tofu (with yuzu miso, okra) Sashimi: Assorted seasonal fish: Buri sashimi from Oita, layered maguro sashimi from Nagasaki, kelp-cured sea bream from Ehime Steamed dish: Special steamed egg custard (with scallop, eel, shimeji mushrooms, lily bulb, chrysanthemum paste, ginger) Small pot dish: Jisaku's famous water-boiled dish (featuring Nagano's Miosakura chicken: 2 pieces each of thigh and wing, along with leeks, enoki mushrooms, shiitake mushrooms, turnips, bell peppers, mizuna, red onions, tofu, nama-fu, tsuyu-fu, served with special ponzu sauce) Meal: New crop rice from Niigata with sansho pepper and dried baby sardines, pickles (napa cabbage, Matsumae pickles) Dessert: Matcha milk pudding, chestnut, red bean paste This popular plan includes the traditional Mizutaki small pot with sashimi and special steamed egg custard. Choice of one drink: Draft beer, glass of champagne, glass of wine (red or white), soft drink.

Visited for lunch on the weekend for the first time. They offer lunch only on weekends and holidays for a limited time. I made a reservation for the special water hot pot set with a drink included. The restaurant is located on the basement floor of the National Fuel Hall building. Upon entering, I was greeted by a female staff member in a kimono. I was seated at the counter. I chose a glass of champagne as my drink, followed by a small dish and then the main dish of water hot pot. Here is my review: - Soup: The flavor was rich and high quality, not as thick as expected but still delicious. Not too salty, which was great. - Chicken (from Nagano): The chicken was tender when served, but became slightly tougher after a while. The flavor of the chicken was good, so it didn't bother me much. - Various vegetables: Average, neither good nor bad. - Rice (from Hyogo): You can get a refill. - Dessert (melon and yogurt jelly): Made with Yubari melon. The overall service was excellent. The staff seemed well-trained and polite. When I went to the restroom near the entrance, multiple staff members said "welcome back" to me, which was a bit overwhelming. I was satisfied with the lunch, but I believe dinner would be even more impressive.

We were looking for a lunch place with private rooms as we had a 4-year-old with us. I think this place is great for entertaining overseas guests with its traditional Japanese style. The chicken soup in the water hot pot was delicious and rich in collagen, which is easily noticeable and would be appreciated by women. The presentation of the dishes is also very nice. However, it was disappointing that the cream for coffee after the meal was in a small plastic container. Using cream with an unknown expiration date is very risky, especially in such a high-end place. It would be better to provide proper cream for coffee. Thank you for the meal.

Tsukiji Tsukiji is a renowned traditional sukiyaki restaurant that has been featured in novels and essays by famous authors since the Meiji era nearly a century ago. Today, I had the opportunity to visit the Ginza branch of Tsukiji Tsukiji for the first time. I made a last-minute reservation for 7:00 pm to entertain an important guest, and requested a private room to avoid being recognized. Despite my audacity in making such requests, the staff graciously accommodated me without any unnecessary comments. The hostess and our server provided impeccable service from the entrance to the private room. The hospitality and customer service were perfect. The sukiyaki, which is their specialty, was fantastic, and I feel like my skin will be flawless tomorrow morning. The secret broth was undeniably delicious. The menu for the evening included: 1. Appetizers: sesame tofu, bonito flakes, truffle cheese, and blowfish skin with sansho pepper. 2. Sashimi: botan shrimp, seared tuna, and sea urchin. 3. Steamed dish: chawanmushi with eel, scallop, enoki mushrooms, and yuba. 4. Hot pot: Tsukiji Tsukiji's famous sukiyaki with Nagano chicken, Chinese cabbage, shiitake mushrooms, and more. 5. Rice: Koshihikari rice from Nagano with dried baby sardines. 6. Pickles: pickled radish and cucumber. 7. Dessert: orange, kiwi, and strawberry. Tsukiji Tsukiji showcased its true strength, and despite the challenging times, I wish them continued success and prosperity. Thank you for a wonderful experience. Happy birthday to the chairman of Kyobashi.

This restaurant is a long-established place known for its hot pot dishes. I've heard that they keep adding to the broth, and it definitely has a rich flavor that you can enjoy cup after cup. While the ingredients are not extensive, the taste of the broth alone is satisfying enough. The porridge is also delicious! I will also include a photo of a different store because the entrance was lovely. This one is in Tsukiji and the interior was also wonderful.

I suddenly had to have lunch, so I decided to go to Tsukasa, which I had wanted to visit for a long time. I only knew the Tsukasa with a large garden in Tsukiji, so I went to the one in Ginza this time. I made a reservation and had the lunch course. It is located underground near Shimbashi in Ginza. Despite it being lunchtime, there were hardly any people walking around, so I thought it would be empty and entered. A staff member was waiting at the entrance and escorted us to the back of a large room with 8 tables for 4 people each. Although there were hardly any people outside, the room was full when we sat down, and I was surprised by the long-established restaurant's ability to attract customers. Sesame tofu with mustard and soy sauce: Personally, I don't like sesame very much, but this dish didn't have a strong sesame flavor, and the soy sauce was very delicious. For those who like a strong sesame taste, it may be a bit lacking. Bonito nanbanzuke: It's nanbanzuke, but it had lemon slices in it, giving it a slightly Western rather than Japanese impression. The lemon acidity was not strong, and the balance with green beans and paprika was good, making it a dish that you can feel the tradition of the long-established restaurant. Tsukasa's famous sukiyaki hot pot: When you go to eat sukiyaki, they recommend that you eat the soup first. Since it was lunch, unfortunately, we didn't have it this time. They cook most of it in the kitchen, so you can eat it right away when it arrives. The chicken was unique. I think you won't be able to understand Tsukasa's original taste unless you try it in the evening course.

I visited the Ginza branch of Tsukiji no Jisaku-san because I had a fantastic experience at the Tsukiji location. Overall, the food was good, but not as impressive as the original. Here is a breakdown of the dishes: - Sesame tofu: Rich and flavorful, a classic sesame tofu dish. - Fugu skin with grated radish: Crunchy and delicious! - Sashimi platter with botan shrimp, bluefin tuna, and Hokkaido octopus: The octopus was a bit overwhelming, but everything tasted good. The whole shrimp was a nice touch. - Steamed dish with eel, scallops, mushrooms, and spinach: This was really tasty, with a refreshing seaweed sauce and a strong ginger flavor. - Jisaku's signature hot pot with chicken, yuba, turnip, komatsuna, and more: The ponzu dipping sauce was my favorite part. - Rice with shichimi peppered dried young sardines: The shichimi was mild and enjoyable. The pickles served with it were also delicious. - Dessert of mandarin orange jelly, strawberry, and matcha gâteau chocolat: The mandarin jelly had a homegrown flavor, which was interesting but not exceptional. Overall, something felt lacking in the meal.

I had been here once before, and the entrance was a bit hard to find, but I saw a couple go in, so I followed the underground passage marked "Reserved for Osamu" and went through the entrance to a dug-out kotatsu-style private room... and I was like, huh?! Even though there were only three of us, we were allowed to use this huge private room?! It seemed unnecessarily spacious, almost luxurious! Plus, if you enter before 6pm, the course is half price, so you can't help but visit early! The course that was around 20,000 yen became just over 10,000 yen?! Where did you find that deal?! Anyway, we had a glass of champagne to cheers with as we had one drink included in the reserved course. One person was running late due to work, so the two of us started first. - Appetizer: Grilled tataki sardine and Hachomiso cheese sandwich / Rolled shrimp with burdock, ham-wrapped green beans / Roasted chestnuts / Pufferfish skin vinegar soak with bean sprouts / Raw tofu with seaweed, nori, and needle wasabi - Sashimi: Botan shrimp / Seared bluefin tuna / Hokkaido octopus with seaweed / Purple daikon sword / Seaweed / Purple sprout / Wasabi / Tosazu soy sauce - Steamed Dish: Chawanmushi with cod milt, scallop, shimeji mushroom, komatsuna, aosa seaweed, ginger - Hot Pot: Osamu's famous Mizutaki hot pot with condiments, special ponzu sauce - Meal: Mizutaki zosui with trefoil, egg - Side Dish: Pickled nozawana greens, autumn purple, spicy konnyaku - Dessert: Persimmon, muscat, bione And this place has a "Mizutaki Master"?! A single craftsman who has been making mizutaki for over 80 years, continuing to preserve the secret taste... The ponzu sauce is rich and adds a solid flavor. The soup and chicken seasoning in the hot pot are simple and delicious. The abundance of small onions is a nice touch for differentiation from other mizutaki places. The appetizers were meticulously prepared, and the sashimi was impressive. The botan shrimp and tuna were of high quality. They also have a selection of sake and their original label, making it a delight for sake lovers. Most of all, this luxurious private room is great for entertaining or dating, giving off an air of sophistication compared to other mizutaki restaurants. Thank you for the feast!

After enjoying a Mont Blanc parfait at Shiseido Parlour, I stumbled upon this shop by chance. I had heard that they started offering a cheap sea bream tea-soaked lunch since the outbreak of the coronavirus, so I was curious to try it. When I approached the shop, I found out that they only serve 20 portions of the sea bream tea-soaked dish. I confirmed with the staff and luckily there were still some available, so I decided to change my plans to visit Taisho Udon. I was seated at the counter and first served a starter of minced tofu. The sweetness of the tofu combined with the garnish of green onions was delightful. The sea bream tea-soaked dish consisted of sea bream from Ehime Prefecture, pickles, red miso soup, tea-soaked broth, pickles, rice crackers, and seaweed. And there were even two desserts. I had planned to try two other sweets after this, but this surprise change of plans was unavoidable. I started with sashimi of sea bream dipped in soy sauce and sesame sauce, which had a firm texture and delicious umami flavor. After enjoying some rice with pickles, I moved on to the tea-soaked dish. The broth was a bit light, but when I added plenty of sesame sauce, it became delicious. Adding rice crackers and seaweed to the tea-soaked dish enhanced the flavor with a crispy texture. Lastly, I had dessert. First, I tried the compote of red apples, which had a slightly creamy texture and a delicious apple flavor. Then, I had the homemade milk pudding topped with sweet bean paste, which was rich and sweet. It's surprising that all this cost only 1,000 yen in Ginza. The staff's service was excellent, but they seemed busy, so I would like to visit in the evening to experience a more relaxed atmosphere. Thank you for the meal.

The Ginza Jisaku store in Chuo-ku, Tokyo, was very spacious with private rooms and a quiet, lovely atmosphere. Perhaps due to the pandemic, they were offering lunch service. I tried the sukiyaki lunch set along with another dish, and considering the portion size and the ambiance of the restaurant, it seemed unbelievably reasonable! It's a place that would surely be appreciated by women and elderly customers, so I definitely want to recommend it to others!

Had a quiet drinking party with members from wine school♫ Ate both steak and sukiyaki, feeling quite full♫ Almost fell asleep because I was so satisfied with the food, but managed to hang in there until the end. The private room is great for entertaining during COVID and for important clients post-COVID. The staff is young and friendly. And most importantly, the manager is beautiful!

This place used to be open only at night, but recently they started serving lunch on weekdays, and I noticed they also started serving lunch on weekends! You can now enjoy their famous Mizutaki hot pot for lunch. The Mizutaki set meal (3,000 yen including tax and service charge) comes with one drink, although they are not serving alcohol at the moment so I asked for a sweet ginger ale. The small side dishes included "Fuki and Yuba white miso" and "Jellyfish and cucumber vinegar," both in bite-sized portions with refreshing flavors. The Mizutaki is prepared on a table-top solid fuel burner for one person. The main ingredients include Nagano's Miosakura chicken, paprika, Shadow Queen potatoes, baby corn, snow peas, watercress, and fresh wheat gluten, creating a colorful presentation. First, let's try the soup! It's rich and delicious! The essence of Mizutaki is really coming through. The chicken pieces are large and tender, with just the right amount for a woman's appetite. The meat is juicy and tender. The condiments and ponzu sauce were also mild and tasty. For rice, we had shredded mountain pepper and sautéed burdock. The white rice is Koshihikari from Nagano. Dessert consisted of fruits, milk pudding, and red beans. We also had warm tea. The days are getting hotter before the rainy season, and the humidity is increasing. Despite the high humidity on this day, the Mizutaki provided nourishment and revitalization. I wish there was more soup, but I'll definitely come back for the course menu next time. The counter had other solo female diners. This restaurant is usually popular for business meetings, celebrations, and special occasions, with many private rooms available. Since I came for lunch, I'm saving this note for myself. Next time, I would like to try the course menu in a private room.

A little bit luxurious lunch (5,000 yen course) with a friend who prefers gentle Japanese cuisine. The sashimi and the button shrimp were delicious and fresh. The chawanmushi had just the right balance of flavors and was smooth. The main dish, sukiyaki, had a rich and creamy chicken broth that was not too greasy, making it enjoyable to eat without getting tired of it. It was nice that you could get seconds of rice. Lastly, we had self-service zosui, which was also delicious. The female proprietors were dressed elegantly in kimonos. I recommend this luxurious lunch in Ginza!

I heard from a colleague about the 1,000 yen set meal at Hanatsubaki-dori. Is it the famous Jisaku-san!? It's been 10 years since the last time he treated me to a meal after our business partner canceled on us. The meat was so tender! The side dishes, pickles, and dessert were all excellent. Apparently, Jisaku doesn't offer set meals at Tsukiji. Well, that makes sense.

Hello! Last week, I discovered a great deal on Instagram for lunchtime in Shinbashi, so I visited "Ginza Jisaku" in Ginza 8-chome a little after 11:30. As the sister restaurant of the long-established ryotei Tsukiji Jisaku, the restaurant exuded a sense of luxury with attentive service from the kimono-clad waitresses. When seated at a table, I was asked if I wanted tea or water, and I ordered tea. My main goal for the day was the limited-time special set meal that started on May 17th, consisting of only 20 servings. The set meal included a special grilled beef harami with grated soy sauce, onions, bean sprouts, seasonal vegetables like eggplant and zucchini, and perfectly cooked Niigata Koshihikari rice. The miso soup had an elegant touch of pickles, and even dessert was included, all for a flat rate of 1,000 yen, including tax, service charge, and seating fee. It was a generous offer from Ginza Jisaku to enjoy the taste and service of this high-class ryotei at such a price. I had a delicious lunch in the relaxed atmosphere of the restaurant.

The high-end restaurant Ginza Jisaku, known for its popular sukiyaki lunch, has started a new service lunch without the need for reservations. I visited the restaurant with my mini lunch group to try their special lunch set, the Jisaku set, priced at 1000 yen. The set includes a special grilled beef harami with grated soy sauce, onions, bean sprouts, seasonal vegetables, eggplant, zucchini, okra, cherry tomatoes, radish, and a potato and corn white miso cream. It also comes with Niigata Koshihikari rice, Kyoto-style miso soup, and a homemade dessert. Despite its small appearance, the set was quite filling, especially the generous portion of beef. The potatoes were slightly warm and paired well with the meat, with an elegant flavor suitable for a high-end restaurant. The variety of vegetables provided a balanced meal, and the dessert was satisfying. They even offered to switch the tea to green tea, showing their thoughtful service. While the portion size may be a bit small for men, it was more than enough for us. The spacious restaurant with many private rooms provides a relaxing atmosphere, making it a great opportunity to experience a high-end dining experience.

I made a reservation through Ginza Restaurant Week and visited the restaurant. I reserved a private room for lunch. The interior of the restaurant has a luxurious and calm atmosphere. The course includes appetizers, chicken hot pot, rice, and dessert. The chicken hot pot had a rich flavor and was very delicious. The appetizers seemed a bit cold, which was a bit disappointing. In these times, I think it's great to have a leisurely meal in a private room.

Today, I visited a Japanese restaurant that is currently offering lunch service for a limited time. It is located near Showa Street in Ginza 8-chome, on the basement floor of the "Zenkokunenryokaikan". While Tsukiji Tukisaku is a famous traditional restaurant with a 90-year history located along the Sumida River, this is its sister restaurant. Compared to the main restaurant, meals here are more affordable. Since I was dining alone, I sat at the counter seat. The spacious counter is made of a single piece of Bubinga wood. Lunch options start from ¥3,000, but today I opted for the "Mizutaki set" priced at ¥5,000. The meal included: Appetizers: - Sesame and Domyoji two-color tofu - A spring-like appetizer with herring roe - A chewy texture of kombu (kelp) Sashimi: - Botan shrimp, Kensaki squid, seared bluefin tuna cheek meat Steamed Dish: - Ao-nori seaweed chawanmushi (savory egg custard) with rapeseed blossoms, taro whitefish roe, eel, lily root - Tukisaku's signature mizutaki hot pot with rice and shichimi togarashi (Japanese seven spice) Dessert: - Sweet orange jelly, chocolate kudzu mochi The Mizutaki hot pot, a specialty of the restaurant founder from Hakata, was a highlight. The soup was rich and flavorful, and dipping the white rice in it made for a delicious pseudo-zosui (rice soup). The service was impeccable, with detailed explanations of the dishes. It was a lovely lunch experience. Thank you for the meal!