BLOG 山城屋庄藏

• 2026.07.18

  ▼This month’s theme : Late Summer Breeze

  The season after the Obon holidays, when the first subtle signs of autumn begin to appear, is known in Japanese as Byoka.
  The character byo can mean both the tip of a branch and the end of something. Although Byoka is traditionally considered part of autumn, the summer heat still lingers strongly in recent years, making it a season in which the energy of summer can still be felt.
  For our August menu, we have brought together an abundance of seasonal summer ingredients. Each dish has been thoughtfully created to offer a refreshing escape from the heat, while gently awakening the appetite for the approaching autumn.
  The course begins with a bright and cooling appetizer of summer octopus and seasonal vegetables, served with shaved ice made from red eggplant. This is followed by a soup featuring hamo – pike conger, one of Kyoto’s most iconic summer delicacies – and winter melon in a lightly spicy tomato broth.
  Through the colours and presentation of each plate, we hope you will sense the beauty of Byoka. The changing temperatures and textures as each dish reaches the palate also express the playful creativity of our relaxed take on Japanese kappo cuisine.
  Please take your time and enjoy this fleeting moment of Byoka, where the flavours of summer meet the first quiet whispers of autumn.

  ——————————————————————————

  Sakizuke:
  Summer octopus and seasonal vegetables, topped with tomato shaved ice

  Wan-mono:
  Spicy tomato broth with blanched pike conger and winter melon

  Hassun:
  Sweet-pickled cherry tomato in a ground cherry cup
  Bitter melon pickled in rice bran
  Edamame with a touch of garlic
  Sweet corn castella cake
  Brandy-simmered sweet potato
  Boiled peanuts
  Fried pike conger with cucumber in vinegar
  Crispy fried hamo with vinegared cucumber

  Agei-mono:
  Spring roll with pike conger and red miso ratatouille, served with sudachi citrus

  Kuchinaoshi:
  Celery sorbet

  Main dish:
  Duck with pineapple and Kamo eggplant, served with pineapple–saikyo miso dengaku glaze

  Shokuji:
  Risotto with steamed abalone and fragrant aosa seaweed

  Dessert:
  Hoji-tea ice cream
  Ginger jelly
  Shikwasa citrus sweet bean jelly

  ——————————————————————————