Tsukiji Gindaco will launch “Charred Soy Sauce, Mochi, Cheese and Mentaiko,” a new addition to its premium mentaiko series, for a limited time as a winter staple. The product will be available from 28 October 2026 at Tsukiji Gindaco locations nationwide, excluding some stores.
The popular winter limited-time product “Charred Soy Sauce, Mochi, Cheese and Mentaiko” returns this year. Its specially prepared charred soy sauce glaze uses twice-brewed soy sauce and powdered soy sauce. A rotary high-temperature drying process for the powdered soy sauce enhances the flavor and roasted aroma, while mozzarella cheese, mentaiko mayonnaise and dried Hakata mentaiko are integrated as toppings.
Each boat contains 8 pieces. The prices are ¥842 including tax for takeaway, ¥858 including tax for dine-in and ¥780 excluding tax as the product price.
The product will be sold at Tsukiji Gindaco locations in Japan, excluding some stores, from 28 October 2026 (Wednesday).
The paper version of the Gindaco stamp card will stop accepting stamps on 30 November 2026 (scheduled), and procedures for switching to a digital stamp card have been announced. The report covers both the limited-time winter menu and the latest digital service.