Jijisaku

Jijisaku

The traditional taste "Mizutaki", which has been preserved for more than 90 years, is a simple yet concentrated rich taste made from only Awao chicken, onions and water from Tokushima that have been confirmed and ordered after strict inspection.
The customer service staff will make it in front of you, so please enjoy a relaxing and blissful time.

We also have a perfect set for banquet souvenirs.
Delivery is also possible, so please feel free to contact us.
Please use the order products that started from the COVID-19 pandemic.

  • Image: Entrance

    Founded in 1931. The magnificent calm atmosphere is exactly "inner room in Ginza"

    Purchased a separate residence of Yataro Iwasaki, the founder of Mitsubishi Zaibatsu built in 1899 and founded in 1931.

    Since then, we have received your patronage as "inner room in Ginza".

  • Image: Garden

    If you step into one step, a dignified, quiet and luxurious space that seems to have blocked the secular world spreads over about 100 tsubo, and boasts one of the largest restaurants in Tokyo.

  • Image: Ichiko Soden's specialty "Mizutaki"

    The taste of the specialty water oysters that has been handed down and protected by only one craftsman called "Mizutakiban" since the founding of the Ichiko Soden specialty "Mizutaki".

    Please enjoy the unchanging taste that has been loved for a long time.

  • Image: Cooking

    We use carefully selected seafood, meat, and fresh vegetables that are particular about the production area, and make each dish with all our hearts.

  • Image: Feast box

    This "feast box" is particularly popular at lunchtime, a luxurious time to eat while looking at the beautiful garden.

    Although it was sold by takeout, we received requests from many customers and became able to enjoy it in the restaurant.

    Seasonal jewelry box with vivid gem in your eyes. For dinner with a couple, a women's party…Enjoy an elegant lunch time with a view of the beautiful garden.

  • Image: Oike in the Green Garden

    Swimming gracefully in the green garden There are hundreds of round colored carp swimming slowly in the Oike in the house.

    Koi of Niigata Yamakoshi, which is also a national fish in Japan and has been useful as an auspicious creature because it is very long and durable.

    Various beautiful carps such as red and white, five colors, shallow yellow, and German carp provide a relaxing time.

  • Image: Private room facing the courtyard

    All quaint Japanese private rooms are arranged to face the courtyard, and you can enjoy the beauty of daytime, nighttime, and seasons.

    It can be used for various purposes such as entertainment, dinner, family events, etc.

  • Image: Room
  • Image: Room
  • Image: Green landscape

Company Information Company Information

Postal code 104-0044
Address 14-19, Akashicho, Chuo-ku
TEL

03-3541-2391

Homepage URL https://www.jisaku.co.jp/
E-Mail address

[email protected]

Access

If you are using the subway
 8-minute walk from Exit 3a, 3b, and 4 of Tsukiji Station on the Tokyo Metro Hibiya Line.
 10-minute walk from Exit 4 of Shintomicho Station on the Tokyo Metro Yurakucho Line.
If you are using a taxi
 5 minutes from Yurakucho Station and Ginza Station  
 10 minutes from Tokyo Station
If you are using a bus
 Departure from Yaesu Exit of Tokyo Station → Get off at "St. Luke Hospital" bound for Fukagawa Garage or get off at "Tsukiji 6-chome".
 Departing from Yurakucho → Get off at Tsukiji 6-chome bound for Harumi

Usage Fees

・Please note that drinks, room, and service charges (daytime: 15% night: 20%) will be added in addition to the cooking fee.
・Cancellations or reductions in the number of people have been charged 100% of the cooking price since 16:00 on the previous day.

Business hours

Weekdays 11:30 to 14:00 / 16:30~20:00 
Saturday from 11:30 to 14:00 / 16:30~20:00 
Sunday from 11:30 to 14:00

Regular holidays

Irregular holidays

Credit card

AMEX, VISA, Master, DC, JCB, Ginren

Barrier-free information

Available in wheelchairs and strollers
Multipurpose toilet available

Remarks

Member of the Tourism Association