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• 2026.04.01

  ▼This month’s theme : News from the Blossoms

  In “News from the Blossoms,” the blossoms mainly refer to cherry blossoms. The phrase is also a seasonal word that symbolizes spring, carrying the meaning of a message announcing the flowers in bloom.
  As our theme for April, Yamashiroya Shouzou presents a course that warmly heralds the full arrival of spring.

  Alongside dishes made with cherry blossoms, we have woven in ingredients that bear the name sakura and other seasonal delicacies, so you can fully feel the coming of spring.
  Please enjoy this special season of cherry blossoms and savor a moment that welcomes spring in full bloom.

  We would be delighted if you receive this “News from the Blossoms” from Yamashiroya Shouzou and feel the arrival of spring with us.
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  Sakizuke:
  Sakura sesame tofu with soy milk and cherry leaf sauce

  Wan-mono:
  Turnip and wakame soup, fried grated yam and shredded ginger

  Hassun:
  Jade-green simmered green peas
  Sakura-braised octopus
  Burdock root castella cake
  Radish pickled in rice bran
  Spring greens and wasabi leaves with egg yolk vinegar sauce
  Spring udo tossed with kinome miso
  Sushi styled like sakura mochi with olive oil

  Yakimono:
  Cherry salmon with yuzu soy glaze and flower wasabi tartar

  Kuchinaoshi:
  House-made ricotta cheese with sweet summer citrus

  Main dish:
  Seared horse meat with sakura miso dengaku, finished on a hot ceramic

  Shokuji:
  Bamboo shoot rice with sakura shrimp furikake
  Soup:
  Red miso soup with spring cabbage

  Dessert:
  Hoji-tea ice cream
  Sakura sweet bean truffle with butter
  Matcha jelly with a hint of juniper

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