- Solo
- Casual
A famous counter-only seafood-bowl shop where every bowl is fish over rice with no meat, so it suits pescatarians well; expect a queue, and note the soy sauce and dashi are not gluten-free.
Can I eat here?
Diets our editors confirmed in person· English menu / support
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Pescatarian
肉と鶏肉は食べませんが、魚介は大丈夫です。
Niku to toriniku wa tabemasen ga, gyokai wa daijōbu desu.
I don't eat meat or poultry, but seafood is fine.
Reserve & verify
Details
- Nearest station
- Nihonbashi Stn
- Cuisine
- Seafood rice bowl (kaisendon)
- Price
- ¥¥
- English menu / support
- ✓
- Signature
- The 'Zeitaku-don' bowl topped with tuna, uni and ikura, finished tableside as ochazuke with sea-bream dashi
Tsujihan (つじ半), formally Nihonbashi Kaisendon Tsujihan, is a specialty kaisendon (seafood rice bowl) counter down a narrow lane about a two-minute walk from Nihombashi Station's Exit B3 (address: 3-1-15 Nihonbashi, Chuo-ku, Tokyo). It opened on September 13, 2012 as a side project from the teams behind Tsujita, a well-known tsukemen noodle shop, and Kaneko Hannosuke, a popular tempura restaurant — a pedigree that helped it build a following quickly. The Nihonbashi shop is the original location; the concept has since grown to around ten branches, including Akasaka, Roppongi, Kagurazaka, and Muromachi in Tokyo, plus outposts in Saitama and Gunma prefectures and overseas locations in Taipei and Hong Kong (a former Shin-Misato branch appears to have since closed).
There's only one dish on the menu — a tiered donburi called the "zeitaku-don," piled with sashimi-grade tuna, salmon, uni, ikura, and other seasonal cuts — served at a compact 12-seat L-shaped counter. Per the restaurant's own pricing as of April 2025, it comes in four grades: "ume" (¥1,350), "take" (¥1,850), "matsu" (¥2,500), and the premium "tokujō" (¥3,900). Multiple visitor accounts suggest the entry-level "ume" — not a pricier grade — is actually the most commonly ordered option and the shop's own recommendation for first-timers. A signature touch: staff pour warm sea-bream dashi over the leftover rice and scraps near the end of the meal, turning the second half into an ochazuke.
There's no reservation system — it's walk-in only, and lines regularly run past an hour during lunch and dinner peaks, with waits of up to two hours reported at busy times; the restaurant stops seating once full, even before its posted close. Hours differ by day: Monday–Friday it's roughly 11am–9pm (last order 8:30pm), while Saturday–Sunday it opens earlier and closes a bit later, around 10am–9:30pm (last order 9pm) — treat these as approximate, since posted hours have shifted over time and the shop keeps irregular (not fixed-weekly) closed days, so calling ahead is worthwhile. Reports on English support are mixed: some visitors describe a workable English menu and staff able to help in English, while other accounts describe more limited spoken English from staff — expect at minimum to be able to order independently, with conversational support less certain.
On dietary restrictions: this is a raw-fish-and-rice menu with no vegan options built in, no confirmed halal certification, and no stated gluten-free labeling for the soy-based sauces used — travelers with strict dietary needs should contact the restaurant directly beforehand or plan on a different venue.
Last verified Jul 2026
Hours and details can change — please confirm before you visit.
