Kashiwa Tsuruhachi

You can enjoy it for 1000 yen if you use the kamameshi discount. For more details, please check Google Maps.

Appetizer: Softshell turtle with blood sake, seasonal three-tiered sashimi, fried front legs, hot pot with back legs, softshell turtle hot pot. First, enjoy the taste of the softshell turtle alone, then add vegetables to enjoy a harmonious flavor. Please choose between rice porridge, noodles, or soup. We will prepare something sweet for you. Reservations are accepted 3 days in advance (if visiting on the 10th, please reserve by the 7th). The blood sake is mixed with vodka (high-proof distilled liquor). The price is tax-inclusive, and for 4 people, it will be 4,400 yen per person (tax included).

Appetizer: Soft-shelled turtle blood sake with seasonal three-tiered sashimi or fried dish, choose one. Hot Pot: Soft-shelled turtle hot pot, first enjoy the taste of just the soft-shelled turtle, then add vegetables to enjoy a harmonious flavor. Please choose between rice porridge, noodles, or soup. Dessert: We will prepare something sweet for you. ◯ Reservations are accepted 3 days in advance (if visiting on the 10th, please reserve by the 7th). ◯ The blood sake is mixed with vodka (high-proof distilled liquor). ◯ The price includes tax, and for 2 people, it will be 5,500 yen per person (tax included).

This is a small hot pot of soft-shelled turtle that can be enjoyed without a reservation from one person. Before the soft-shelled turtle soup is absorbed by the rice, a beaten egg is added, and it is eaten with chopped green onions in a semi-cooked state. As it cools down, the soup seeps into the egg and rice, allowing for a soft and flavorful taste.

This is a soft-shelled turtle hot pot served in a small pot that can be enjoyed without a reservation for one person or more. The Maroni absorbs the soft-shelled turtle soup, and the collagen derived from the soft-shelled turtle combines with the chewy texture of the Maroni to create an exquisite mouthfeel and smoothness. The secret to enjoying it deliciously is to wait until it cools down to below 60°C.

This is a soft-shelled turtle hot pot served in a small pot that can be enjoyed without a reservation from one person. The mochi is grilled on the stove after the order is placed, so it takes a little time, but I believe this is the most recommended hot pot for purely enjoying the taste of soft-shelled turtle soup. The aroma of the grilled mochi enhances the elegant flavor of the soup.

Cooked with a broth specially made for kamameshi that you prepare yourself. It is additive-free and finished with seasonings that existed during the Edo period, and it is a secret broth that has been stored in a cool, dark place to continue aging. It is preserved using the salt curing method, and over time, the amino acids break down and mature, approaching an amber color similar to whiskey or brandy. It has been repeatedly replenished. I originally operated a kaiseki restaurant focusing on river fish, especially soft-shelled turtle and eel, and I take pride in my understanding of the preservation, aging, and use of sauces, which I believe is unmatched. In addition to the broth for kamameshi, our homemade 'Kaeshi' and 'Shiro Dashi' are also stored and aged in a cool, dark place. Please give it a try.

This is a basic kamameshi. It contains domestic chicken thigh, bamboo shoots, various types of mushrooms, and shrimp with shells (which also provide flavor), as well as fish cake.

This is a kamameshi cooked with a generous serving of snow crab on top. It is simple but extremely delicious.

Domestic chicken thighs with skin and excess fat removed are seasoned specifically for kamameshi, resulting in a dish made solely with chicken thighs. It is crafted to allow you to enjoy the original flavor of the chicken simply. Would you like to try the 'Kashiwa Meshi' made by the owner who honed his skills at a poultry shop in Senju Ohashi?

This is a seafood kamameshi filled to the brim with small shrimp, clams, squid, and shellfish. The ingredients are simply seasoned, resulting in a deeply flavorful and well-defined kamameshi.

This kamameshi is made with dried shiitake mushrooms, fresh shimeji, fresh king oyster mushrooms, fresh maitake, fresh enoki, and sometimes fresh nameko, depending on the season. It has a tremendous effect on intestinal health. And above all, it is 'delicious'. (The balanced seasoning with sugar, mirin, soy sauce, and salt is called Ryoaji.)

This is a kamameshi cooked with seasoned Wagyu beef and maitake mushrooms. When you open the lid, the aroma filled with the natural sweetness of the beef spreads.

A kamameshi based on white rice, where the salmon is grilled on a stove after receiving the order and then added to the kamameshi. It takes a little longer than others. It can also be served as salmon chazuke with the separately sold 'Hitsumabushi broth'.

This is a kamameshi made with salted salmon and simmered mushrooms, topped with butter and drizzled with soy sauce. It has an addictive flavor.

This dish boasts the size of the scallops. We add the broth from the simmered scallops to the kamameshi stock, which doubles the essence of the scallops within the dish. We will continue to make it hearty despite recent price increases.

Oysters are slowly simmered at 80°C to 95°C to extract the broth without shrinking. The seasoning emphasizes the umami of the oysters. Oysters have been a luxury ingredient for a long time, but I intend to make it hearty with plenty of ingredients.

Asari has a strong umami flavor, so it is simply seasoned and made into kamameshi. In a sense, it can be said to be a perfected taste.

For middle school students up to 3rd year: 660 yen, for elementary school students up to 6th grade: 660 yen + toy or juice. I really love this. If you're eating it as a staff meal, it's number one. It's a crunchy pork wiener, so it has a crispy texture. We will lower the price as a token of appreciation for the children who come with adults, and we also have gifts prepared (up to elementary school students). Thank you!

Since it is an eel restaurant, there was a time when I thought 'the eel is domestically sourced.' For kamameshi, the rice is heated until it boils, then reduced to low heat, and a special heavy lid for kamameshi is placed on top for 10 minutes. Before steaming, the heat is turned up for 15 seconds, then turned off and left to steam for 10 minutes. During the low heat to steaming phase, if you keep the eel in, that thick skin becomes tender. The flesh is, of course, juicy. I never thought it would turn out this delicious.

Expensive but with moderate fat, moderate thickness, the best aroma, and it is indeed delicious.

Our broth is prepared richly for the kamameshi. We soak Rausu kombu in water for a day, heat it to 70°C, and simmer for over 40 minutes before removing the kombu. We then bring it to a boil at 98°C, skimming off the scum, and combine it with broth made from katsuobushi, sababushi, and ago dashi. This is used to make a clear soup and poured over the kamameshi. We also offer it with green tea.

We cook it with a generous amount of sakura shrimp from Shizuoka Prefecture. The aroma when you open the lid is irresistible! 2026 has ended.

The octopus is simmered in a homemade white broth and prepared with the cooking liquid in a kamameshi style. The rice takes on a faint pink color. The tenderly cooked octopus is delicious.

The salt mackerel purchased is soaked in a brine solution overnight at our restaurant. This helps to eliminate the fishy smell and adds moisture to the dry flesh. After removing the salt mackerel from the brine, it is placed on a grill and dried in the refrigerator overnight. This ensures that the skin becomes crispy when grilled. Before storing, fish sauce is applied, enhancing the aroma significantly.

The dried horse mackerel purchased is soaked in a brine solution overnight at our shop. This removes the fishy smell and impurities from the dried horse mackerel and helps to hydrate the flesh. After removing the dried horse mackerel from the brine, it is placed on a grill and dried in the refrigerator overnight. This ensures that the surface of the flesh becomes crispy when grilled. Before storing, fish sauce is applied to both sides for preservation. This significantly enhances the aroma.

This is a recipe I learned at a famous smoked food restaurant located right in front of Shimbashi Station long ago. Please try the freshly made hot smoked bacon and cheese.

Don't you sometimes crave pork wieners like crazy?

This is a smoked dish made using gizzards that have been soaked in a brine solution and dried in the refrigerator overnight after removing the silver skin. It is a smoked dish with a delightful texture and saltiness.

This is a smoked fish made from large, thick Hokkai that we buy, marinate again in-house, and dry. Thick Hokkai is delicious.

The squid is opened, marinated in fish sauce, and then dried before being smoked. Since the moisture has been removed, the umami flavor is concentrated in this smoked dish.