01 / ABOUT THE PLACE
About this place
One of the standout features of Jikijin’s courses is the chance to enjoy bluefin tuna collar both as sashimi and grilled. One diner recalled starting with collar sashimi, then savouring the meat around the bones as grilled collar. Alongside the other sashimi and grilled dishes in the course, this makes for a pleasing way to experience different preparations of the same cut.
A course listed on the menu at 6,800 yen begins with an assortment of daily snacks to accompany drinks, followed by Hinai-jidori mature chicken tataki. It continues with Tokyo X pork belly shabu-shabu and noodles made to order by Tomiki Seimenjo in Kumamoto. With seafood, meat and noodles in sequence, the meal comes with a premium free-flow drinks plan. The menu describes Tokyo X pork belly as finely textured and tender, with subtly sweet fat. Shabu-shabu is also available à la carte, so diners can choose between a course with several dishes and a meal centred on the hot pot.
The free-flow drinks selection includes a wide choice of sake. A course listed at 6,800 yen offers more than 100 varieties, including around 60 kinds of sake. One guest said several house recommendations were served first, after which they could continue with a favourite or order something different. For anyone who enjoys matching sake with food, choosing what to drink can become part of the meal.
For a more casual gathering, there is also a course listed at 5,500 yen, available from Monday to Thursday. It includes Kyoto Kurenai chicken with spicy sauce, fried chicken neck meat and Tokyo X shabu-shabu, with 2 hours of free-flow drinks. It is not available on Fridays or the days before public holidays, so check the day when booking.
Those who prefer to choose individual small plates will find options such as house-made karasumi, seasonal sashimi and simmered whelk. The restaurant lists private rooms and accepts dinner reservations, making it easier to plan a meal for a set group.
