BLOG 山城屋庄藏

• 2026.01.19

  ▼This month’s theme : Seasonal rituals of February

  February may be the shortest month of the year, but it is rich with seasonal traditions and small moments of meaning.
  This month at Yamashiroya Shozo, we present a course inspired by Japanese events unique to February, a time when winter slowly gives way to spring.
  Our opening dishes reflect the lucky charms of Setsubun, while the oshinogi course features inari sushi, prepared in celebration of Hatsu-uma, a festival that welcomes good fortune and abundance.
  True to the Yamashiroya Shozo style, these traditions are gently reimagined—from a playful, deconstructed ehō-maki to dishes that respect the past while feeling light and modern.
  We have also woven in familiar occasions such as Valentine’s Day, adding subtle Western touches that sit naturally alongside Japanese flavors.
  As February passes all too quickly, we invite you to pause, savor, and enjoy the seasonal spirit of seasonal rituals of February.
  We look forward to welcoming you.
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  Hassun:
  Lucky roasted soybeans
  Pickled lotus root with sweet vinegar and cumin aroma
  Plum-shaped wheat gluten simmered with ume
  Cauliflower castella-style cake
  Fried round herring
  Simmered red konjac
  Red and white pickled plum vegetables

  Oshinogi :
  Black inari sushi for Hatsu-uma with pickled ginger and kombu

  Wan-mono:
  Sesame tofu soup with sweet citrus miso

  Age-mono:
  Panko-fried sea bream with mashed spring chrysanthemum

  Kuchinaoshi:
  House-made ricotta cheese with hassaku citrus

  Main dish:
  Lightly seared whale meat with three seasonal condiments and sour cream

  Shokuji:
  Refined ehō-maki roll with black beans simmered in anise-scented syrup

  Tomewan:
  Clear broth with finely chopped rakkyō

  Dessert:
  Hoji-tea ice cream
  Fresh chocolate made with sake lees
  Coffee-flavored yokan

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