Kaiseki at Tsukiji Tamura つきぢ田村

Tsukiji Tamura つきぢ田村

Chuo-ku, Tsukiji 2-12-11 中央区築地2-12-11

Tel. 03-3541-2591

11:30 – 15:00, 17:00 – 22:00, Monday – Friday

11:30 – 22:00, weekend and holidays

www.tsukiji-tamura.com

A few blocks away from the market, Tsukiji Tamura is a top destination for kaiseki cuisine by third generation chef Takashi Tamura. His father, Teruaki Takashi has penned a book (Japanese and English) that demystifies many of the rituals of this stylized cuisine, “The Elegant Art of Japanese Food and Manners”. The main dining room has several tables and the noon meal is often filled with ladies who lunch. Private rooms are also available for an extra charge. Lunch is a bargain for the several courses.

Tsukiji Tamura
Tsukiji Tamura

Tsukiji Tamura is just a few blocks away from Tsukiji Market.

Seasonal Winter Dishes
Seasonal Winter Dishes

Just some of what came with this course is pickled renkon (lotus root), Tsukudani fish, nanohana (the greens), sushi wrapped in sakura leaf, grilled tofu with an herbed miso sauce, and octopus.

Sake
Sake

The sake is served in a wooden boat filled with crushed ice, and I love the fresh flowers. The attention to detail here is impressive.

Owan
Owan

Fish meat is ground to a paste for this fluffy ball in dashi broth with bitter greens and mushrooms.

Sashimi Course
Sashimi Course

Note how the squid on the far right is just slightly scored to make it easier to chew on. Again, the attention to detail by the chef is amazing.

Grilled Course
Grilled Course

My favorite course was the grilled fish. Kinmedai (splendid alfonsino) is grilled and served in a broth. So simple, just salted, grilled, presented in a broth with a slice of lemon.

Sansai
Sansai

Scallops with warabi (fern), takenoko (bamboo shoots) and a colorful dressing (I forget, but think it included oranges).

Spring in a bowl
Spring in a bowl

This dish sings of spring with the takenoko (bamboo shoots) and green peas. The pink flower in front is nama fu (wheat gluten).

Shime
Shime

The rice course (shime) was in a broth with mitsuba. As you can see it comes with pickles (handsome husband not included).

Fruit
Fruit

Strawberries are available year-round in Japan due to greenhouses, but you do see more of them in the markets starting in December and January.

Mattcha and Shiruko
Mattcha and Shiruko

And just when we thought we were done, as many kaiseki restaurants end with a fruit course, the kimono-clad waitress came out with a tray with a paper lantern and a picture of Mount Fuji (painted by the father of the chef). This course was a sweet azuki bean soup with mochi dango (sticky rice balls) and mattcha green tea. A great lunch and highly recommended.

3 Comments Add yours

  1. tanah says:

    thank you so much for your loving detail of the food here .We will definatly take your recommendation.
    Tanah from New Zealand

    1. yukarisakamoto says:

      Tanah, please look into my new book, Food Sake Tokyo. You can get it in Tokyo once you get there but it should be available in New Zealand as well. Cheers!

      1. tanah says:

        thanks do you also do half day food tours in Tokyo ?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s