Nihonbashi Kaisendon Tsujihan was founded by Yudai Tsujita of Tsukemen restaurant TSUJITA and Shinya Kaneko of Tendon restaurant Nihonbashi Tendon Kaneko Hannosuke. They had been best friends since childhood, and both loved "Kaisendon" at Kaneko's father's kappo restaurant. Even after they became independent, they could not forget the kaisendon and decided to establish a restaurant specializing in kaisendon at Nihonbashi.

When they started making kaisendon, they were surprised at the high cost of ingredients. When they wondered if they could offer the same quality at a lower price, Kyokuichi, a Hokkaido fishery company, agreed to help them and they were able to create a low-cost, high quality kaisendon.

The appeal of the signature dish, the "Zettai-don" (Luxury Bowl), is its taste and texture. Tuna, shrimp, whelk, squid and other seafood are chopped and mixed together, then topped with salmon roe to create a "mountain of seafood." Not only does it look gorgeous, but the complex tastes and textures of the various ingredients are sure to get you hooked once you try it! The most popular dish is the "Zettai-don (Matsu)." It's a must-try bowl topped with plenty of sea urchin, salmon roe and crab.

The key to enjoying the "Luxury Bowl" even more is to dissolve wasabi in the special egg yolk soy sauce and pour it all over the bowl. The rich yet light egg yolk soy sauce and the spiciness of the wasabi add a special accent to the bowl. We also recommend saving a little of the sashimi served on a separate plate for the seafood chazuke.

If you come to "Nihonbashi Kaisendon Tsujihan," don't forget to try their seafood chazuke, made with their secret recipe of sea bream dashi! After enjoying the "Luxury Bowl," tell the chef "I'd like some sea bream dashi" at your preferred time. They will pour the special sea bream dashi into your bowl, and when you top it with the remaining sashimi from the set, your seafood chazuke is complete. "Nihonbashi Kaisendon Tsujihan" is particular about being able to enjoy the dish twice or even three times with just one bowl.

By the way, the "Tai Dashi" is made without any chemical seasonings, and is made from several dozen kilograms of sea bream, various seafood, and vegetables over a period of more than eight hours. It has a rich seafood aroma and a clean, sharp flavor.

Finally, here is a message from "Nihonbashi Kaisendon Tsujihan" to our customers!

"This year marks the 12th year since we opened our first store in Nihonbashi. We are truly grateful to all of you who visit us on a regular basis. And now, we have been able to open our second store in Nihonbashi, at COREDO Muromachi. All of our staff look forward to welcoming you to our store so that many people can enjoy our "Zettai-don"!"