BLOG 山城屋庄藏

• 2026.02.28

  ▼This month’s theme : Spring’s first breath

  Winter fades, and a quiet warmth begins to rise.
  A gentle stirring of life — the very first breath of spring.
  With this feeling in mind, we have created our March course, inviting you to sense the arrival of a new season.
  The opening dish features wakame seaweed and young bamboo shoots — a classic spring pairing — reimagined in our signature kuzushi style, where tradition is respectfully and playfully reinterpreted.
  Throughout the course, we highlight seasonal mountain vegetables, bringing early spring colors and aromas to the table — even as March still carries a hint of winter’s chill.
  At Yamashiroya Shouzou, our March seasonal course “Spring’s first breath” invites you to experience the changing season with all five senses.
  We look forward to welcoming you.
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  Sakizuke:
  Deep-fried wakame seaweed and bamboo shoots, served with vinegar miso espuma

  Wan-mono:
  Bonito-based soup with grilled fresh onion and crown daisies pastes

  Hassun:
  Jellied consommé with cod roe and coriander
  Castella cake infused with rapeseed blossoms
  Sea bream sashimi with traditional irizake sauce
  Firefly squid pepperoncino
  Broccoli fermented in rice bran
  Tara shoot tempura
  Sweet-simmered dried herring

  Yakimono:
  Grilled spanish mackerel marinated in saikyo miso, served with couscous

  Kuchinaoshi:
  House-made ricotta, cardamom and sudachi citrus sandwich

  Main dish:
  Shingen chicken khao man gai,served with butterbur blossom miso and risoni pasta

  Shokuji:
  Mixed rice with warabi fern and udo
   
  Toiwan:
  Red miso broth with finely chopped garlic chives

  Dessert:
  Hoji-tea Ice Cream
  Mugwort sweet Bean ball
  Almond jelly with anise-scented goji berries

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