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  • Setsubun (Bean-throwing day)

    Setsubun comes between Winter and Spring, a term according to the traditional Japanese calendar, such as Risshun (beginning of Spring),  Rikka (beginning of Summer), Risshu (beginning of Autumn) and Ritto (beginning of Winter). Setsubun is the day before Risshun and also New Year's Eve in the traditional Japanese calendar, when people throw beans to get rid of evil spirits.
    Roasted beans were used for bean-throwing events and eaten afterwards to bring well-being.

    We have incorporated the theme of "Setsubun" for this month's menu.

    Wanmono offers bonito-based soup with grated Kyoto radish and ginko nuts. 
    Kyoto radish is in season during winter and becomes more sweeter. It is grated to represent snow and placed in the soup with grilled blowfish and ginko nuts and thickened with Kuzu starch.

    Hassun is a variety of seasonal dishes such as deep-fried sardine with salt and herbs or plum-flavored gluten. Enjoy their eye-appeal before eating.

    Nimono offers Kyoto radish and sea bream cooked in bonito-based soup with curry flavor, quite an unusual combination of ingredients creating an innovative dish.

    The main dish is a roasted duck from Shiogama. The duck is roasted with far- infrared heat and served with Shiogama salt. The pickled apple in rice bran is placed diagonally, so that the duck and apple can be tasted separately.

    Shokuji presents home-made fermented sardine Ochazuke with fresh seaweed.

    At Yamashiroya Shozo we offer a discounted Wine Fair during February. A good chance to experience more expensive wine. We went to various wineries to select and directly import their products and hope that they bring enjoyment with the food.




    Selected wines of February
      *SPUMANTE BIANCO PROSECCO EXTRA DRY
      *VERNACCIA di SAN GIMIGNANO D.O.C.G.
      *CAMPANIA AGLIANICO I.G.P.
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    Setsubun (Bean-throwing day)

    Sakizuke: Inari-sushi with thyme, served with cheese and basil

    Wan-mono: Bonito-based soup with grated Kyoto radish and Chia seeds, blowfish and 
    ginko nuts

    Hassun: Deep-fried sardine with salt and herbs
    Plum-flavored gluten
    Roasted soy beans
    Grilled squid with fermented squid guts
    Crab and yam jelly
    Lotus root with spicy miso
    Cod roe and Shirataki mixed with Japanese pepper

    Nimono: Kyoto radish and sea bream cooked in bonito-based soup with curry flavor

    Kuchinaoshi: Salt-flavored lemon sorbet with white pepper

    Main dish: Steamed salty duck with pickled apple in rice bran

    Shokuji: Home-made fermented sardine Ochazuke with fresh seaweed

    Dessert: Bean ball with Okara and cacao nibu
    Tofu donut
    Hoji-tea ice cream


  • Breath of Spring

    Breath of Spring

    The long winter is finally coming to its end when March arrives. However, the Japanese Archipelago stretches from below Arctic to subtropical, so the arrival of Spring varies across the nation and so does the variations of Spring. In recent years we also receive the unpleasant effects of pollen allergy or hay fever.

    We have used the theme of "Breath of Spring" for this month's menu to express the joy of a long-awaited Spring to rural and urban areas.

    Sakizuke is deep-fried bamboo shoots with rice crackers. These bamboo shoots are precious in early Spring. They are served with Japanese pepper foam, representing remaining snow.

    Wanmono offers bonito-based soup with sesame tofu, clam and coconut milk. 
    The sesame tofu is made from sesame paste and Kuzu starch. Enjoy the combination of this tofu and clam as well as the added flavor of the coconut milk.

    We have used various wild herbs for Hassun which arrive with the true coming of Spring.

    Nimono presents poached salmon trout, clams and rape blossoms topped with pink milk starch to express the new excitement of Spring.

    The main dish is steamed Chaminton pork, a brand of pork from Kagoshima that is fed tea leaves and does not have strong odor, which is served with Yuzu miso and adds the freshness of citrus fruit.

    It seems that the best time of Spring is in the early morning, as written down in old Japanese and Chinese classic poems and essays.

    The long Winter is about to close as Spring arrives around the corner. 
    Please pay us a visit to savor this fresh breath of Spring.



    Selected wines of March
      *SPUMANTE BIANCO PROSECCO EXTRA DRY
      *IRPINIA FALANGHINA D.O.C.
      *VALPOLICELLA CLASSICO SUPERIORE D.O.

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    Breath of Spring

    Sakizuke: Deep-fried bamboo shoots with rice crackers and Japanese pepper foam

    Wan-mono: Bonito-based soup with sesame, tofu, clam and coconut milk

    Hassun: Dried herring pickled in Sochu and soy sauce
    Caramelized small fish, walnuts and coconut flakes
    Taranome tempura with trifle salt
    Japanese wild herbs pickled in rice bran
    Marinated Udo in miso
    Boiled Shungiku and Enoki mushrooms
    Small fish mixed with miso and egg yolk

    Nimono: Poached salmon trout, clams and rape blossoms topped with pink milk starch

    Kuchinaoshi: Celery and pepper sorbet

    Main dish: Steamed Chaminton pork with Yuzu miso served with spicy Udo

    Shokuji: Seafood Chirashi sushi

    Tomewan: Red miso soup with deep-fried Japanese butterbur

    Dessert: Cooked apple in red wine
    Kiwi fruit, strawberry and peach jelly
    Hoji-tea ice cream
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050-5269-7829 050-5269-7829
受付時間 年中無休
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LUNCH 12:00 ~ 14:30(L.O.13:30) / DINNER 17:30 ~ 22:30(L.O.21:30)
東京都渋谷区道玄坂2-6-4 2F