Located in a quiet corner of the backstreets of Tsukiji, Tokyo, "Rokkan" stands without a signboard. It is a hidden gem of a restaurant opened by Mr. Ueda from the renowned Japanese cuisine restaurant "Izuyuki" for regular customers who love softshell turtle. Recently, they have added two new courses in addition to the softshell turtle course: a kaiseki & softshell turtle hot pot course and a kaiseki course. The kaiseki dishes served here are of the same quality as those at "Izuyuki." The talented chef in charge of "Rokkan" is the up-and-coming chef Mr. Ishino. Not only is his culinary skill impressive, but he is also friendly, making it enjoyable to chat with him across the counter. Tonight, I reserved the counter seats with friends and enjoyed the softshell turtle hot pot and kaiseki courses. The meal included dishes such as simmered yam stems, sesame-flavored sea bream rice, crab and potato salad, shabu-shabu with Omi beef and matsutake mushrooms, and more. The hot pot with softshell turtle from Hamanako was particularly delightful, served in a boiling Shigaraki ware pot with various parts of the turtle, Kyoto-style fu, and white scallions. The meal ended with a special softshell turtle broth ramen, a dessert of black bean mochi, and hojicha. Drinks included draft beer, white wine, premier cru Chassagne-Montrachet 2019 from Burgundy, sake, and a highball with Taketsuru whisky. Dining at the private four-seat counter was a leisurely and enjoyable experience. Thank you for seeing us off outside as we left. Looking forward to the next visit. Thank you for the feast.

I visited Tsukiji Rokkan for the first time. I was introduced to it when I went to Ginza Iisuke, so I made a reservation right away. It's been a while since I had turtle cuisine. This is the first time I've had such a solid lineup. Like Iisuke, taking photos inside the restaurant is not allowed, so I only have a photo of the exterior. The restaurant is run by a 33-year-old, and everyone seems to have come from Iisuke. The course contents are as follows: sprouted potatoes, Yoshino simmered dish (same as Iisuke), steamed sushi with conger eel, shrimp, and kinshi egg on top, mugwort sesame tofu, bottarga soba with thinly shaved bottarga using a cheese grater (the bottarga powder-like texture blends beautifully with the cold soba), turtle chawanmushi, sashimi with bonito tataki (filled with the scent of straw), sea bream with salt, Tempura, spring rolls with turtle and leek miso for sake, wasabi greens, flat clams, red shellfish, and mixed grilled turtle (tender gelatin and firm flesh easily come off the bones, allowing you to savor the turtle meat), turtle liver paste (served on fried soba dough, topped with turtle egg soy sauce pickle, with a milder liver paste than beef, pork, or chicken, and a rich, firm egg soy sauce pickle, the balance of the three items is excellent), turtle hot pot (no explanation needed, delicious!), porridge, pickles, salted kelp, and ramen with chicken broth (the broth was incredibly delicious, it was an exquisite porridge and ramen). It's hard to convey without photos, but it's delicious. The combination of turtle broth and ginger was wonderful. Lunch seems to have fewer items than dinner, but the turtle seems to be served generously. I'd like to come back again. Thank you for the meal♪

I was invited by someone who had reserved a seat. It was a turtle cuisine restaurant, so I agreed without hesitation. This place is a reservation-difficult restaurant called "Izuyuki" in Ginza, opened in 2015 as a sister restaurant of Ueda-san, who trained at "Tankuma" in Kyoto and "Kyomei" in Shinbashi. It's a turtle specialty restaurant located in a quiet alley on the opposite side of Tsukiji Honganji Temple, away from Tsukiji Outer Market, with no signboard for complete introduction. When you enter, there are 4 counter seats and 2 private rooms, and you will be guided to the private room on the right. You will notice Satoji Inoue's art. Lunch Turtle Course: Turtle chawanmushi, Grilled yomogi tofu, Fugu simmered jelly with skin rolls, Kawahagi liver ponzu, Turtle spring rolls and fried chicken with butterbur sprouts, Sansho salt, Negi miso, Turtle hot pot with yuba, Turtle porridge, Turtle ramen, Warabi mochi, Black bean. It seems like they have reduced the portion slightly from the dinner course for the lunch course. The slightly small turtle from "Hattori Nakamura Yobette" is of high quality, and the processing, broth-making, and flow of the course are impeccable. I paired it with champagne and junmai daiginjo sake on my own, but I would like to see a more extensive drink menu and guidance. Photography is prohibited, so I will refrain from posting here, but I would like to share one thing. After the turtle hot pot, you can enjoy dishes like porridge with the remaining soup. It's okay to drink it all here, and you can enjoy the soup twice more with porridge and ramen if you request. With love for such turtle hot pot... ☆(^_^). PS I made a reservation for April the next day. Thank you for the meal. I will visit again.

As it's cherry blossom season, I visited to enjoy a delicious hot pot meal. Although the lunch course was limited, it was very much appreciated to be able to enjoy it at half price for dinner. Unfortunately, photography was not allowed, so I can only describe the entrance and the champagne. The menu included: ★ Softshell turtle chawanmushi ★ Grilled fuki tofu ★ Blowfish skin and simmered gelée with blowfish ponzu ★ Softshell turtle spring rolls and karaage, butterbur sprouts with leek miso, sansho salt ★ Softshell turtle hot pot ★ Softshell turtle zosui ⭐︎ Softshell turtle ramen ★ Warabimochi black bean roll The delicious broth was irresistible, and the softshell turtle hot pot was a delight to be served in a special pot, making the skin soft and the soup drinkable. The zosui absorbed plenty of soup and when asked about our appetite at the end, we couldn't resist the ramen, which had delicate noodles in excellent broth. I thought it was the perfect end to the hot pot meal, but I would definitely return for the soft and smooth skin. Located in Higashi-Ginza, the renowned restaurant "Izuyuki" was opened by the owner who loves softshell turtles. Not only the softshell turtle, but also the other dishes had a Kyoto flavor, allowing me to feel like I was on a trip while still in Tsukiji. Although Izuyuki may seem a bit intimidating for some, I had a wonderful time there.

Tsukiji's softshell turtle restaurant. The staff were very kind and attentive. Perhaps because it was a private room, I felt a little less impressed than I imagined. I love softshell turtle, so I definitely want to visit the counter next time! It was delicious. Thank you for the meal.

- Flounder dragon roll, sesame seeds, moroko (young sardines), Matsumae pickles - Softshell turtle chawanmushi (savory egg custard) - Grilled conger eel rice steamed dish - Fried soba noodles with softshell turtle liver paste - Karasumi (bottarga) soba noodles - Grilled sesame tofu - Pufferfish skin rolls, pufferfish ponzu sauce, thread-sail filefish liver ponzu sauce - Softshell turtle fried and spring rolls - Yam stalk simmered in sweet soy sauce - Grilled softshell turtle (with sauce and salt) - Softshell turtle hot pot - Softshell turtle ramen - Warabi mochi (bracken starch dumplings) and chestnut sweet potatoes ───────────────────────── Known for its Kyoto-style cuisine, this restaurant offers a course menu featuring softshell turtle dishes, operated by the famous Inoue restaurant group. Just like at Inoue, photography is not allowed here. With Inoue's reputation, the traditional Japanese dishes other than softshell turtle were also delicious and authentic. We enjoyed a satisfying meal with six softshell turtle dishes. When it comes to softshell turtle cuisine, this might be one of the best restaurants in Tokyo. I will definitely visit again if I have the chance. Thank you for the wonderful meal.

"Tabelog Bronze Ranking" Rating: 4.05 This restaurant is renowned for serving the finest softshell turtle. It's quite difficult to secure a reservation, but I had the pleasure of dining there for dinner recently. The restaurant is located near Tsukiji Fish Market, close to a bridge leading to Kachidoki. Situated in a small alley, despite arriving a few minutes early, we were warmly greeted upon arrival. The interior is very comfortable. There are 6 seats at the main counter, and two private rooms with 4 seats each. We ordered the softshell turtle course menu. It consisted of 11 dishes including dessert, priced at 30,000 yen per person. - Chawanmushi - Steamed eel - Softshell turtle pate, caviar, mantis shrimp - Karasumi soba - Simmered blowfish, blowfish skin jelly, blowfish milt - Grilled sesame tofu - Fried softshell turtle, spring roll - Grilled softshell turtle with salt and sauce - Softshell turtle porridge - Softshell turtle ramen - Warabi mochi The softshell turtle was delicious. Particularly, the grilled dishes and softshell turtle porridge were exceptional. Most dishes contained softshell turtle, and it was a joy to eat during this season. The pate was delicate, with no unpleasant smell or taste, and very delicious. The karasumi soba was also tasty (although it didn't contain softshell turtle...lol). Lastly, we also ordered the ramen, which is recommended even for those who can eat a lot. It was delicious. Overall, the cost performance was above average. The quality of the dishes was high and tasty. The service was average, nothing special but also nothing bad. The ambiance was excellent. The restaurant's design paid attention to detail, making it very enjoyable. No photography allowed!"

I learned that this place is a famous softshell turtle cuisine restaurant in the past few years. I happened to see it on Tabelog. There was no sign, so it was hard to tell just by looking at it. This time, I was guided to a private room at the back right after entering the restaurant. There was another couple in the adjacent private room, and no one at the counter. Taking photos was prohibited, so I don't have any pictures of the food (although I secretly took some for memories, haha, I won't post them since it's forbidden). Anyway, all the dishes were very refined and delicious. There were a total of 12 dishes until dessert, and among them, I particularly loved these dishes!! Softshell turtle chawanmushi, kara sumi soba, sesame tofu, softshell turtle tempura, softshell turtle hot pot, softshell turtle porridge. Finally, we were all bid farewell by the staff. Eating such delicious softshell turtle dishes made me feel really energized (^｡^).

I visited the Japanese restaurant "Rokkan," located in Tsukiji, Chuo-ku. It is a hidden gem behind Tsukiji Honganji Temple, with a quiet exterior in an alley without a sign. It is a members-only, referral-based establishment, affiliated with the renowned restaurant "Iseki" and specializing in softshell turtle dishes. The restaurant has a simple setting with only counter seats and one private room, offering a course featuring various softshell turtle dishes. The menu includes softshell turtle chawanmushi, conger eel rice steamed in a tea bowl, softshell turtle liver paste, soy sauce-marinated softshell turtle eggs, karasumi soba, sesame tofu, tuna, blowfish skin, blowfish simmered in soy sauce, softshell turtle spring rolls, and fried chicken. The highlight is the softshell turtle hot pot, showcasing the excellence of Shizuoka's finest softshell turtles. The quality of the ingredients and the culinary skills are truly impressive. The meal concludes with softshell turtle porridge and ramen, providing a truly satisfying dining experience. Isn't it a great restaurant?

Rokkan, a restaurant located a 5-minute walk from Tsukiji Station, offers a variety of dishes featuring softshell turtle, such as steamed softshell turtle with sesame tofu, softshell turtle sashimi, blowfish, kawahagi liver with ponzu sauce, softshell turtle spring rolls, fried softshell turtle, softshell turtle hot pot with ginkgo nuts, green onions, softshell turtle porridge, and warabi mochi.

I used to eat softshell turtle a few times a year. But this was the most delicious softshell turtle dish I've ever had. Softshell turtle chawanmushi, eel and steamed rice, softshell turtle eggs, softshell turtle liver paste, bottarga soba, ginkgo tofu, softshell turtle daikon sashimi, fried softshell turtle, grilled softshell turtle, hot pot, zosui, ramen, dessert (I don't know the name, sorry if I'm wrong). The dishes other than softshell turtle were beautiful and of course delicious. But the fried softshell turtle, grilled with salt and sauce, hot pot, zosui... The softshell turtle was so delicious that it blew away the impressions of those dishes. This is a must-visit restaurant.

There was an OMAKASE slot available, so I secured it for 4 people. It was my idea to gather 4 people for the visit. We had a private room, and it seemed like there were no other customers. They seemed to be limiting the number of seats. Unexpectedly, one member couldn't make it, so we had to call an additional member by taxi, causing a funny trouble (laughs). The start time ended up being about 45 minutes late, but thankfully we were able to eat with 4 people. It would have been quite regrettable to pay a cancellation fee or have the ingredients discarded. I've also misunderstood reservation times many times in the past, so I realized the importance of reminders once again. (Below are the dishes we received) [Softshell turtle chawanmushi] [Conger eel rice steamed in a pot] [Softshell turtle liver paste topped with caviar] [Salted softshell turtle eggs] [Karasumi soba] [Duck loin, fig denraku] [Sea bream and octopus from Akashi] [Fried softshell turtle, spring roll] [Matsutake mushroom and spinach ohitashi] [Grilled softshell turtle] [Softshell turtle hot pot] [Softshell turtle porridge] [Warabi mochi] It was a menu full of softshell turtle dishes, and everything was truly delicious. The delicate seasoning was the basis, but there were also dishes that highlighted the flavor of the ingredients quite strongly, such as the softshell turtle hot pot, and I thought the balance of temperature and flavor intensity was wonderful. There were no dishes with off-putting scents or off-flavors, and I believe the dishes were of a very high standard. The variety of alcohol was unusually limited, with only 2 types of sake available and champagne and white/red wines only by the bottle, showing a peculiar dedication to drinks at the restaurant. All soft drinks were standard. However, because the food was excellent, I was personally very satisfied. I definitely want to visit this restaurant again.

If you love softshell turtle, you'll definitely enjoy this members-only restaurant opened by Ueda-san, a chef from Kyoto. With private rooms and a calm atmosphere due to its membership system, it's great for business entertainment. The softshell turtle tempura is excellent, but the round hotpot is my favorite. The porridge is so delicious, you can have as many bowls as you want. Ueda-san is truly amazing. Since I only post about my favorite restaurants, my ratings are on the lenient side. I value both taste and hospitality, preferring cozy places, so I evaluate based on my own standards 😊

Photos inside the restaurant are not allowed, so the photos are of the exterior only. [Price] 14,000 yen (tax included) [Softshell Turtle Course] ① Softshell turtle liver pate ② Sashimi (flounder, sea bream) ③ Softshell turtle tempura ④ Hot pot ⑤ Porridge, pickles ⑥ Warabi mochi

I sometimes think that it's not fair to judge the true ability of a restaurant after just one visit, even if the initial impression was different from expectations. Today, I visited the restaurant with a friend who has been going to Kyomi since elementary school and is a fan of suppon dishes. When we mentioned this to the head chef at Kyomi, he always serves a round hot pot when this friend visits. The dishes prepared by Mr. Ueda's son were not only delicious suppon but also other items. Especially tasty were the simmered suppon with scallops and sea urchin, sea urchin vinegar dish, suppon tofu with bracken sesame dressing, and suppon rice porridge and ramen. While there are many restaurants that serve suppon dishes, there are not many places like this that bring out the flavor of suppon without relying on ginger. I thoroughly enjoyed the suppon from Hamanako and returned home looking forward to having smooth skin the next day. Thank you.

Today for dinner in Tokyo, I visited Rokukan, a renowned restaurant specializing in softshell turtle courses, without even mentioning the name of the restaurant. Renowned for its Kyoto-style cuisine, chef Ueda, the genius behind the famous restaurant Ineyuki in Higashi Ginza, has opened Rokukan in Tsukiji as a softshell turtle specialty store. The softshell turtles used here are produced by the original softshell turtle farm, Hattori Nakamura Yobetteba, located in Hamamatsu. Farmed softshell turtles have a tender texture, less bitterness, and most importantly, offer consistent quality compared to wild ones. The top-notch softshell turtle course I had today... was a completely different deliciousness from any softshell turtle dish I've ever had before. From chawanmushi, grilled, tempura, to a hot pot with porridge, the softshell turtle dishes included liver paste with a texture like raw chocolate, Empella with a gelatinous texture around the shell, and front legs that easily separate from the bones. It's not smelly at all but rather has a distinctive and delicious taste, almost spreading as a single food culture. The only downside is that taking photos is not allowed, which is a shame, haha. Today's menu: 61,600 yen for 2 people, Softshell turtle course: 28,000 yen. Softshell turtle chawanmushi, Matsushima pickles, softshell turtle liver paste and karasumi rice, steamed potato stems with red bean paste, tai and octopus sashimi, Empella, front legs, spring rolls, taranome tempura, Hamanako Hattori farm wasabi, wasabi mixed with cloud sea urchin, grilled softshell turtle, sauce and salt hot pot - choice between porridge and ramen for the hot pot finish, pickles, red bean mochi, and other drinks.

I visited the specialist restaurant for softshell turtle in Tsukiji, called "Rokkan". This place is produced by "Izumi", a strictly introduction-only restaurant in Higashi-Ginza, but now it's easier to visit as they offer reservations for OMAKASE courses. The location is a bit hidden in a quiet residential area near Tsukiji Honganji Temple, with no signboard typical of high-end stores. Inside, there are private rooms on the right and a counter at the back, surprisingly casual. Now, let me introduce the dishes. The menu consists of an OMAKASE course featuring softshell turtle from the Hattori Nakamura Yobetsujo in Hamamatsu. The first dish is softshell turtle egg soy sauce pickled and softshell turtle liver paste served on a sheet of grilled soba with a small amount of caviar on top. The softshell turtle egg bursts easily in the mouth like salmon roe, with a rich yolk inside, very delicious! The liver paste, although slightly unique, is also rich and tasty. Next is steamed rice with grilled conger eel. The third dish is softshell turtle chawanmushi, with a delicious softness and rich flavor. Following that is grilled sesame tofu, which surprises with its flowy texture when eaten. Then there's sashimi with flounder and fresh octopus. The sixth dish is fried softshell turtle and softshell turtle spring rolls, both delicious. Lastly, there's a softshell turtle hot pot, which impresses with its flavorful soup and tender meat. Overall, a delightful dining experience at Rokkan.

This is Ueda-san's second restaurant, representing the flavors of Kyoto. I made a reservation through his son. The restaurant is located near the Tsukiji outer market. It's lovely how it stands alone without a signboard. Photography inside seems to be prohibited. The cuisine is all about softshell turtle. The couple next to me kept saying things like, "It's full of collagen. Your skin will be so smooth tomorrow. Even your lips will be plump!" The menu is mostly the same as the softshell turtle restaurant's in Kyoto, not emphasizing the ginger flavor like the renowned Oichi-san, but fully bringing out the taste of the Hamanako softshell turtle, which is deeply delicious. Even the ending, with softshell turtle ramen and porridge, is a menu that doesn't cut corners. However, if I may be extravagant, since this is Ueda-san's restaurant, it might please customers and make the apprentices happy to include more than just softshell turtle dishes. It's a win-win situation. I look forward to visiting again next year during the cold season. Thank you for the wonderful meal.

The course at Suppon Kappo, Suppon Soup, was too rich and refined like chicken white broth, and I couldn't feel the unique nourishing and invigorating feeling of suppon lol. The address is not disclosed, so you can feel a sense of how amazing it is. Everything was delicious without any unpleasant smell, so even those who are not good at it should be able to enjoy it. It was very delicious.

Visited the restaurant again that I was impressed with two months ago. No photos allowed, so describing in text. Had the chance to visit again before Chef Kataoka leaves. Grateful. Started with champagne and amuse-bouche. Same as last time, "Fried soba dough sheet with soft-shelled turtle liver paste" was served. Crispy dough with smooth turtle liver paste topped with caviar. This time, a plate with six turtle eggs was served on the side, seasoned with broth and bursting with flavor. For the appetizer, "Conger eel rice steamed dish" was served with mochi rice on the bottom and conger eel on top, accented with frozen Sansho pepper. "Soft-shelled turtle chawanmushi" was as delicious as last time, with exceptionally tasty broth. Served hot. For "Sashimi," we had flounder and octopus, flavored with wasabi soy sauce and salt, respectively. "Soft-shelled turtle spring rolls" were amazing, filled with glass noodles and turtle meat, served with scallion miso. A delight. "Fried soft-shelled turtle" included collagen-rich empura and thigh pieces, both with a bouncy texture and incredibly delicious. "Rape blossoms, simmered dish, and fried tofu" provided a comforting taste change. "Grilled soft-shelled turtle with salt and sauce" featured two types of seasoning, both meticulously balanced. Salt for the thighs and sauce for another part. A highlight main dish was the hot pot, with bubbling soft-shelled turtle hot pot served with Kyoto-style wheat gluten and white scallions. Finely chopped green onions and grated ginger were served on the side, enhancing the flavor. For the finale, we had a bit of both soft-shelled turtle ramen and soft-shelled turtle porridge, served in reverse order from last time. The hot and hearty soft-shelled turtle porridge was impressive, with minced turtle meat and flavorful soup. Quail eggs, scallions, and ginger were provided for personalization. The ramen had a salt-based broth with slightly thick noodles. Quail eggs were also provided for customization. Enjoyed adding black pepper and changing the taste midway. Finally, for dessert, "Warabimochi with black beans" was served, mildly sweet and easy to eat. The unique texture of the black beans added a nice touch. Similar to last time, we enjoyed almost the same course menu. It was a luxurious and delicious experience, though the initial mind-blowing impact from the first visit was hard to surpass. Nevertheless, it was undeniably a top-tier dining experience. Looking forward to the dishes of the successor chefs, even if the bar is set high.

Since its opening in 2015, I had heard about this place, and by some chance, I was able to visit. The address and phone number are kept secret, making it an exclusive hidden gem. It seems reservations are available for OMAKASE, but with no signboards, finding the place can be a challenge. Located in Tsukiji. Of course, photography of the dishes is prohibited. So, I could only take a photo of the entrance. The menu mainly consists of dishes featuring softshell turtle. While I have had the opportunity to eat softshell turtle dishes in Kyoto, they are surprisingly rare in Tokyo. This restaurant is tailored for those who want to try softshell turtle, a divisive ingredient. The owner trained at Tankuma and Kyomide, and is also the owner of Iseki. We started with a toast with champagne before the meal began. The amuse-bouche was "Fried soba dough sheet topped with softshell turtle liver paste," a perfect match with the crispy dough. It was so delicious that I could keep eating it forever. For the appetizer, we had "Conger eel steamed rice" with mochi rice at the bottom and conger eel on top. The "Softshell turtle chawanmushi" had an incredibly tasty broth. "Eggplant miso dengaku topped with sea urchin" was elegantly flavored and gentle. The sashimi course featured sea bream and water octopus. The sea bream was lightly seasoned with wasabi soy sauce, while the water octopus had a surprisingly tender texture, and was delicious with salt. The "Softshell turtle spring rolls" with vermicelli and softshell turtle meat dipped in leek miso were exquisite. The "Softshell turtle karaage" consisted of collagen-rich empura and thigh parts fried in a thin batter, offering a bouncy texture that promised a well-hydrated skin the next morning. Or rather, my skin did feel great the next morning. The "Taro stem and matsutake mushroom ohitashi" had a delicious broth that soaked into everything. I was impressed. The "Grilled softshell turtle served with two types of salt and sauce" was seasoned perfectly with both salt and sauce (the sweet and spicy sauce was outstanding). It was truly amazing. The salt was for the thigh part, while the sauce was for another part. The main dish was a "Round pot" with a simmering softshell turtle hot pot served in a clay pot. The dashi-soaked Kyoto-style wheat gluten and white leeks inside the pot made for a luxurious treat. Adding green onions and ginger made it even more delicious. For the finale, we had a choice between Softshell turtle ramen and Softshell turtle zosui, but I wanted to try both. The ramen had a salty base with a hint of black pepper, and the slightly thick noodles were topped with a halved quail egg, making it visually appealing. Of course, the soup was delicious and I finished it all. Just as I finished the ramen, the piping hot Softshell turtle zosui was served, with a sweet tasting soup that was delightful. The combination of finely chopped softshell turtle meat and rich soup truly captivated me until the last drop. For dessert, we had "Warabimochi with black beans," drizzled with kinako and black honey, which had a subtly sweet and easy-to-eat flavor. The crunchy texture of the black beans was intriguing and left a lasting impression. Overall, the taste was exceptional and mind-blowing. I hope to visit this restaurant again. It would have been better not to know about it, as now I might not be able to resist coming back. Ah, what a sinful place.