01 / ABOUT THE PLACE
About this place
Zaichi Tsukishima’s signature gochamaze-yaki brings several cuts together on the grill, capturing the character of the restaurant in a single dish. The menu offers two combinations, both priced at 4,620: the classic version with kalbi, jōmino, hoso and tecchan, and the Zaichi version with nakaochi kalbi, tongue with sauce, honeycomb tripe and hoso. Rather than tasting each cut separately, diners enjoy meat and offal cooked together. People who have tried the dish mention the sauce and the richness of the meat, while others praise the bold miso-based flavour with steamed rice or beer. It is an option for a hearty meal with rice, or a way to add the house speciality to a course.
For a chance to compare different cuts, the menu also includes Hida beef skirt and Kuroge Wagyu tongue. The large-portion sirloin is available with salt and sudachi, or briefly grilled with a special sauce and dipped in egg; both preparations let diners choose between different seasonings for the same cut. Course diners have commented on the texture of the tokusen tongue with salt and the distinct qualities of cuts grilled with salt or sauce. Some also remember the experience of letting the staff take charge of the grilling. A course can be a convenient way for a group to plan the meal without having to decide on every dish as they go. Options listed include the Selected Lean Meat Course, which is also intended for diners who are not keen on offal, and the Zaichi Course, described as a recommendation for meat lovers.
For the final stretch, there is Morioka cold noodle soup, as well as an original yakisoba made with the signature grilled mix. Diners who have tried the gochamaze yakisoba describe noodles coated in miso sauce, egg yolk, spring onion and the savoury flavour of offal. Those choosing a course that includes dessert have also praised the pudding. From the mixed grill and Hida beef to noodles and something sweet, Zaichi Tsukishima offers plenty of choices for a full meal in Tsukishima.
