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• 2026.05.30

  ▼This month’s theme : Minazuki: Grace of the rainy season

  June is the season when blessed rain soaks the fields, helping the rice grow and promising a rich harvest.
  In the old Japanese calendar, June is written as Minazuki. At first glance, the characters may seem to mean “the month without water,” but the name actually comes from the important time when water was drawn into the rice fields. It was known as “the month of water,” and in classical Japanese, that became Minazuki.
  June also marks the halfway point of the year. Around this time, the ritual of Nagoshi no Harae is held to cleanse away the impurities of the past six months and pray for good health in the months ahead.
  For this month, Yamashiroya Shouzou has prepared a seasonal course called Grace of the rainy season, reflecting the freshness and quiet prayers of early summer. The menu includes Minazuki tofu, inspired by traditional ritual foods, and a Hydrangea soup bowl that captures the colors of hydrangeas glistening in the rain.
  Please enjoy the grace of the rainy season at Yamashiroya Shouzou, with seasonal flavors and the gentle sound of rain.

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  Sakizuke:
  Minazuki tofu with a gohei paper charm, taro stem, and a fava bean “frog”

  Wan-mono:
  Hydrangea soup bowl with purple cabbage dashi and a scallop shinjo dumpling

  Hassun:
  Malabar spinach ohitashi with blue cheese
  Lightly pounded young burdock with plum and bonito flakes
  Rice-bran pickled shallot
  Green pea castella
  Bitter melon “chinowa” ring tempura
  Mozuku seaweed vinegar with a hint of cumin
  Smoked seared bonito with sweet-simmered shiitake mushroom

  Yakimono:
  Grilled eel and cucumber in a thin spring pancake

  Kuchinaoshi:
  Homemade plum ricotta cheese

  Main dish:
  Cold pork shabu-shabu, styled like flat kishimen noodles, with ground sesame and sansho pepper

  Shokuji:
  Anchovy hiyajiru, a chilled soup dish

  Dessert:
  Hoji-tea Ice Cream
  Ukishima steamed cake with Minazuki sweet beans
  Candied green plum

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