Nihonryori Mochizuki

日本料理もちづき

Help desk

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050-2030-4678 (+81-50-2030-4678)

Shop

03-5608-5002 (+81-3-5608-5002)

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Special Kaiseki - Enjoy Japanese beef fillet.

Beef fillet makes traditional Japanese cuisine more festive. Please enjoy the beautiful and colorful dishes. *Course content varies depending on season and availability.

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Tai Meshi - It's Mochizuki's signature dish, perfect for celebrations.

The restaurant is proud of the taste of its Tai Meshi (sea bream mixed rice). It is presented once in an earthenware pot, then broken into bite-size pieces and served again. Many customers eat up all, but you can take home the leftovers.

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Valuing the flavors of the season.

The "Dobin-mushi" is the best dish in autumn, with the aroma of hamo (conger eel) and matsutake mushrooms steamed in an earthen pot. Mochizuki's soup and Dobin-mushi are exquisite items that satisfy even the most repeat customers. The restaurant values the most delicate and fragile taste of osuimono (clear soup).

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[There are four types of kaiseki cuisine (6,800 yen - 13,200 yen + 10% extra) You can choose from the reservation page]

Skillful [Shiki Kaiseki] Kaiseki that lets you feel the Japanese spirit of the four seasons

From appetizers to main dishes, our dedication and skill are fully expressed, and the menu changes almost daily.

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Enjoy domestic beef tenderloin [Special Kaiseki]

Beef fillet adds a touch of elegance to this purely Japanese cuisine. Enjoy the colorful presentation. *The course contents will vary depending on the season and availability of ingredients.

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For celebrations, Mochizuki's proud [Taimeshi]

Mochizuki's sea bream rice is best known for its flavor. It is first served in a clay pot, then broken into bite-sized pieces and served again. Many customers finish it all, but if you have any left over, you can take it home.

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"Yakimono" - the way it's fired matters

The temperature, humidity, and condition of the ingredients are all different on every day. Please enjoy the craftsmanship of our artisans who continue to work hard on the ingredients.

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We value the flavors of the season

The autumn recommendation is "Clay pot simmered in earthenware pot" with the aroma of conger eel and matsutake mushroom. Mochizuki's "Wan" and "Clay pot simmered in earthenware pot" are exquisite items that are sure to please even repeat customers. We take great care with "clear soup," which is the most delicate dish and the flavor of which is easily fragile.

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Children's lunch box

This is a delicious and fun children's bento that looks just as good as a traditional banquet meal. Hamburg steak/fried shrimp/steamed egg custard/sausage/spaghetti Napolitana/french fries/dessert/rice/miso soup and ice cream after the meal.

3300 yen

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Winter Scenery

Add color to your banquet dinner during the puffer fish sashimi season

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Snow crab tempura

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Sparkling wine that pairs well with Japanese food

We highly recommend the Chardonnay from the prestigious Italian winery "Ferrari." Its gentle flavor goes perfectly with Japanese food.

8,440 yen

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[Flower Banquet]

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[Elegant Kaiseki Course]

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.