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  This month’s theme : Yuzu Hiyori

  December is the month of the winter solstice.
  This is the day on which winter arrives, beyond which the cold enters in earnest and the season changes to winter.
  It is also a day symbolizing the turning of fortunes and the start of a new cycle.
  “Yuzu Hiyori” is the theme of our menu featuring yellow yuzu citrus, an auspicious and indispensable item on the winter solstice that marks the start of lengthening days.
  Please enjoy our December “Yuzu Hiyori” menu's plentiful and auspicious yellow yuzu, skin and pulp, in dishes from appetizer to dessert.
  As the calendar draws to its end, it's time to look back on the year that was.
  Come and spend the winter solstice preparing to greet the new year with Yamashiroya Shozo's “Yuzu Hiyori” menu.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
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  Yuzu Hiyori
  
  Sakizuke:
  Yellowtail sashimi and Syogoin daikon, served with basket made of yuzu
  
  Wan-mono:
  Grated shogoin turnip in bonito-based soup with oyster and sesame tofu
  
  Hassun:
  Chinese yellow chives
  Marinated lotus root in rice bran
  Sushi tsubaki
  Strawberry and pistachio mixed with sesame cream sauce
  Deep-fried Japanese pond smelt with thinly sliced daikon radish
  Braised beef tendon with bean curd skin and wasabi
  Salted Japanese ice fish
  Castella with spinach
  
  Nimono:
  Steamed egg custard with clam chowder
  
  Kuchinaoshi:
  Homemade ricotta cheese with yuzu
  
  Main dish:
  Chicken sukiyaki flavored with yuzu
  
  Shokuji:
  Ochazuke with sea bream and crushed garland chrysanthemum
  
  Dessert:
  Hoji-tea ice cream
  Japanese sweet potato
  Sweet bean ball with yuzu
  
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  This month’s theme : Melancholy fall

  The menu theme for November is Irohachiru (how leaves turn color and fall).
  Leaves are turning colors and trees are getting ready for winter.
  We came up with this menu to impressively express the sadness and a sense of longing in late fall when colorful leaves fall in a season from late fall to early winter, a period when trees go through changes
  For the appetizer, we have prepared three menu platters: kombu-cured red-leaf sea bream, matsutake mushrooms in jellied broth, and simmered jade eggplant.
  We also provide meals using winter food ingredients that match fall flavors throughout the course so that you can feel the precise season Irohachiru when early winter arrives.
  Be sure to enjoy this tasteful season in the calm space offered by Yamashiroya Shozo.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  Melancholy fall
  
  Sakizuke:
  Konbu-shime of sea bream, deep-fried eggplant and jellied matsutake mushroom
  
  Wan-mono:
  Curry-flavored lotus root and bonito-based soup with deep-fried lotus root
  
  Hassun:
  Boiled prawn and ginkgo nut
  Crushed and pressed hard -boiled egg
  Simmered fresh gluten cakes in bonito-based soup
  Acorn shaped quail egg
  Pine cone shaped arrowhead
  Crab mixed with vinegar and estragon
  Seared mackerel sushi
  Castella with potato
  Simmered walnut with teriyaki sauce
  
  Age-mono:
  Deep-fried yellowtail and daikon radish, served with starched apple vinegar sauce
  
  Kuchinaoshi:
  Homemade ricotta cheese with sliced pear
  
  Main dish:
  Low temperature cooked duck, served with seared golden kiwi
  
  Shokuji:
  Steamed rice with Chinese cabbage and dried shrimp
  
  Tome-wan:
  Red miso soup with konjac noodle
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with apricot
  Steamed white sponge with Chinese yam
  
  
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  This month’s theme : The deepening of fall

  The October menu topic is “Akiurara.” Among the four seasons, fall is the only season that is said to deepen.
  “Akiurara” is a seasonal term that expresses the deepening of fall with a calm comfortable clear fall sky weather.
  Fall is a season with more changes than other seasons. This is because the season makes you feel the passing of time and deepness.
  We prepared menus for enjoying the tasteful deepening of fall through this month’s Yamashiroya Shozo course.
  The appetizer is a combination of black sesame and black sesame tofu grilled with bamboo charcoal with yolk vinegar. For garnish, tasteful fall is expressed by preparing fried ears of rice.
  We begin with an appetizer, then serve a bowl of fall conger eel which is in season for the second time this year, and for the meal, we use plenty of fall delicacies like pacific saury. Be sure to visit Yamashiroya Shozo to feel the deepening of fall.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  The deepening of fall
  
  Sakizuke:
  Sesami tofu with bamboo charcoal, served with yolk vinegar and deep-fried ears of rice
  
  Wan-mono:
  Bonito-based soup and grated onion soup with autumn hamo fish
  
  Hassun:
  Sashimi tuna mixed with land caviar
  Castella with taro
  Pickled oriental radish in rice bran
  Millet wheat gluten topped with sweet white miso
  Sashimi mackerel mixed with peanuts
  Fried ginkgo nut with garlic
  Marinated mushroom with truffle
  Steamed rice and beef wrapped in a bamboo mat
  
  Age-mono:
  Deep-fried tilefish and fig, served with starched white wine and soy sauce
  
  Kuchinaoshi:
  Homemade ricotta cheese with apple vinegar and sake lees
  
  Main dish:
  Venison and potato stew
  
  Shokuji:
  Steamed glutinous brown rice with saury confit
  
  Tome-wan:
  Wheat miso soup with Japanese chervil
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with Mont Blanc and brandy
  Persimmon jelly with amaretto
  
  
  
  
  
  
  
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  This month’s theme : Autumn Evenings

  The theme for our September menu is "Autumn Evenings." As we anticipate the lingering summer heat this September, we’ve created a menu inspired by the serene, tranquil nights of autumn, hoping to offer you a taste of the season while dining at Yamashiroya Shozo.
  For the appetizer, we’re serving seasonal sea bream, which becomes more flavorful as autumn approaches. The fish is lightly seared with the skin on, prepared in the Matsukawa-zukuri style, and accompanied by an olive and seaweed sauce. This dish highlights Yamashiroya Shozo’s unique touch of creative cuisine.
  From the appetizer to the dessert, our menu is brimming with seasonal autumn ingredients, ensuring a refreshing departure from the lingering traces of summer.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
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  Autumn Evenings
  
  Sakizuke:
  Black olive sauce with nori, served with seared sea bream and syari ball
  
  Wan-mono:
  Bonito-based soup with simmered turnip and yellow chrysanthemum petals
  
  Hassun:
  Deep-fried ginkgo nuts
  Pickled shimeji mushroom in rice bran
  Sheared and vinegared mackerel mixed with chrysanthemum petals
  Candied chestnut with brandy
  Persimmon wrapped in prosciutto
  Hand ball sushi with eggplant
  Castella with fig and Kyoto-style miso
  
  Age-mono:
  Deep-fried bonito burger, flavored with shiso leaves
  
  Kuchinaoshi:
  Sorbet with olive oil
  
  Main dish:
  Premium miso soup with pork and vegetables
  
  Shokuji:
  Steamed rice with dried enoki mushroom and ginger
  
  Tome-wan:
  Red miso soup with green chili pepper
  
  Dessert:
  Hoji-tea ice cream
  Sweet potato sandwiched between blue cheese
  Sweet bean ball with black sesame
  
  
  
  
  
  
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  This month’s theme : Summer Festival

  The theme of our August menu is “Natsumatsuri” (Summer festival). Lively festivals are held in many places in summer, and we hope that you can enjoy the vibes of exciting summer festivals through the dishes we are serving this month.
  For the appetizer, we will be serving ground cherries that resemble the lanterns used to mark the return of the spirits of ancestors during the Bon Festival. This is followed by a seasonal dish, a fried dish, and a palate cleanser reminiscent of the dishes served by food stands at a festival. The menu also features okonomiyaki, chocolate bananas, takoyaki, and shaved ice served in Yamashiroya’s unique style, allowing you to indulge in the atmosphere of a summer festival. Other summer ingredients that will surely make this a memorable dining experience are also showcased.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
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  Summer Festival
  
  Sakizuke:
  Chinese lanterns, served with vinegar mustard
  
  Wan-mono:
  Bonito-based soup with fruits tomato, thin-sliced vegetables and formed dashi
  
  Hassun:
  Boiled peanuts
  Teriyaki ell and cucumber
  Baked squid with salt-pickled bonito guts
  Grilled sweet corn with soy sauce
  Pickled round herring in rice bean
  Pickled zucchini in rice bran
  Chocolate-coated banana with rice crackers
  
  Agemono:
  Octopus dumplings
  
  Kuchinaoshi:
  Shaved ice with strawberry sauce
  
  Main dish:
  Low-temperature cooked chicken with salted and fermented fish sauce, served with spicy ratatouille
  
  Shokuji:
  Cold ochazuke with sliced hamo and perilla
  
  Dessert:
  Hoji-tea ice cream
  Sweet white bean ball with potato and butter
  Pudding with amazake
  
  
  
  
  
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  This month’s theme : The Hamo Fish Course.

  Our July theme is " The Hamo Fish Course." A summer in Kyoto would not be complete without "hamo" (conger eel). In the old days, obtaining fresh fish in the central part of Kyoto, located inland, was quite challenging. Only the hardy hamo could survive the poor transportation conditions and be delivered live to Kyoto. However, the hamo has many small bones and cannot be eaten as it is. Therefore, ancient chefs invented a cooking method called "honekiri," where they make 26 cuts per inch, making it possible to eat the bony hamo. Hamo prepared using this traditional cooking method is simply exquisite.
  At Yamashiroya Shozo, a Kyoto-style kaiseki restaurant, we have prepared a menu in August that allows you to enjoy hamo in various ways, including honekiri hamo, hamo eggs, bones, and the rich broth that can be extracted from them.
  It is undeniably a “Hamo Feast." Come and enjoy the unique and creatively arranged hamo dishes that only Yamashiroya Shozo can offer.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
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  This month’s theme : The Hamo Fish Course
  
  Sakizuke:
  Seared Hamo fish, served with seared peach sauce
  
  Wan-mono:
  Bonito-based soup and hamo dashi soup with steamed tofu and green yuzu citron
  
  Hassun:
  Deep-fried Hamo bones
  Hamo sushi
  Hamo roe with soft scrambled egg
  Pickled ginger with cloves
  Pickled pumpkin in rice bran
  Simmered sweet potato with brandy
  Pickled green tomato with orange liqueur
  
  Age-mono:
  Hamo tempura with curry salt
  
  Kuchinaoshi:
  Sorbet with bitter melon
  
  Main dish:
  Roasted duck meat, served with pumpkin and seared grape fruit
  
  Shokuji:
  Steamed rice with hamo and corns, topped with melted butter
  
  Tome-wan:
  Red miso soup with celery
  
  Dessert:
  Hoji-tea ice cream
  Pickled green tomato with peach liqueur
  Mango pudding
  
  
  
  
  
  
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  This month’s theme : Summer Purification Rites

  The theme of the June menu is Nagoshi no Harae (Summer Purification Rites), a Shinto ritual observed on June 30th. This tradition marks the midpoint of the year and involves purifying oneself of the impurities accumulated over the past six months, while praying for good health in the coming half-year. In Kyoto, a traditional sweet called Minazuki is essential for Nagoshi no Harae. This confection is associated with the Ice Festival, celebrated on the first day of the sixth month in the old lunar calendar. During this festival, people would cool off with ice to ward off the summer heat. Since ice was a rare and precious commodity for commoners, they created a sweet resembling ice to symbolize and pray for their well-being. Minazuki Tofu is a dish based on this confection. Our menu features Minazuki Tofu as an appetizer, embodying our wishes for everyone’s good health and safety.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
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  This month’s theme :Summer Purification Rites
  
  Sakizuke:
  Sesame paste stiffened with Kuzu starch
  
  Wan-mono:
  Grated corn in bonito-based soup with fried corn and truffle
  
  Hassun:
  Pickled white melon
  Smoked soft-boiled egg
  Stir-fried green beans with garlic and red pepper
  Pickled snap bean in rice bran
  Pickled Japanese ginger in sweet vinegar and cloves
  Deep-fried young sweet -fish with basil flavor
  Simmered octopus
  
  Mushimono:
  Steamed conger eel and burdock mille-feuille
  
  Kuchinaoshi:
  Sweet unripe plume sorbet
  
  Main dish:
  Pork shabu served with yuzu pepper and white sesames
  
  Shokuji:
  Bitter melon tempura bowl
  
  Tomewan:
  Red miso soup with fried egg and shichimi pepper
  
  Dessert:
  Hoji-tea ice cream
  Sake lees mousse
  Pineapple pickled in plum wine
  
  
  
  
  
  
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  This month’s theme : Minebashiri

  The theme of May's menu is "Minebashiri". "Minebashiri" is a term that describes the phenomenon of the light green color of fresh greenery rushing from the foot of the mountain to the peak in early spring. The change in the color of the ridge can be observed day by day. The cherry blossoms scatter and turn into leaves, as the city turns green. We represent this season of transition from spring to early summer using fresh, green ingredients.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
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  This month’s theme : Minebashiri
  
  Sakizuke:
  Tofu with mugwort, and sea urchin, served with spelt wheat sauce
  
  Wan-mono:
  Bonito-based soup and grated broad beans soup with scallop dumpling
  
  Hassun:
  Dashi rolled egg with dried strips of daikon radish
  Simmered conger eel with soy sauce and sugar
  Boiled butterbur with coating chocolate
  Mozuku seaweed mixed with sweet vinegar
  Ice plant with tomato miso
  Filled pickled melon cucumber with olive
  
  Yakimono:
  Grilled Spanish mackerel with salted rice malt, served with grated cucumber
  
  Kuchinaoshi:
  Leaf bud sorbet
  
  Main dish:
  Wrapped steamed pork and grated potato in magnolia leaf
  
  Shokuji:
  Steamed rice with young ginger
  
  Tome-wan:
  Red miso soup with cream cheese
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with mattha
  Picked banana in rice bran
  
  
  
  
  
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  This month’s theme : Cherry Blossom Viewing

  As we gradually sense the approach of spring these days, the season for cherry blossom viewing will soon be upon us.
  The theme of the menu in April is “hanami,” or cherry blossom viewing, which is an ancient Japanese custom that celebrates the arrival of spring.
  Cherry blossoms, known as “sakura,” bloom and scatter as a flurry of petals in just about two weeks, a sight often likened to the transience of human life.
  Our menu features cherry blossom-infused dishes like sakura simmered dishes, sakura sea bream, sakura meat, and cherry blossom flowers themselves, embodying the full bloom of spring. We invite you to enjoy the beautiful resonance of the word “sakura” and the ingredients used in our menu, which offers a unique experience through our “Kyoto-style kuzushi kappo cusine” at Yamashiroya Shozo.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  This month’s theme : Cherry Blossom Viewing
  
  Sakizuke:
  Dumplings
  　　　Egg yolk pickled in Saikyo miso
  　　　Simmered konnyaku ball in bonito-based soup
  　　　Meat ball with chocolate sauce
  Stir-fried rape blossoms with garlic
  Baked spring onion with salted rice malt
  Simmered octopus
  
  Wan-mono:
  Potato and bonito-based soup with deep fried fat greenling, topped with cherry blossoms
  
  Oshinogi:
  Steamed sticky rice with bamboo shoot, served with fermented black beans
  
  Mushimono:
  Steamed sea bream and tofu, served with ponzu sauce and garlic
  
  Kuchinaoshi:
  Cherry blossom petals sorbet
  
  Main dish:
  2 kinds of horse tataki, served with marinated spring onions in vinegar
  
  Shokuji:
  Tempura egg rice bowl topped with shiso flowers
  
  Tomewan:
  Red miso soup with sakura shrimp
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with cherry blossomes
  Simmered Japanese raw wheat gluten in sweet sauce
  
  
  
  
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  This month’s theme : The Breath of Spring.

  The theme for our March menu is “The Breath of Spring.” “The Breath of Spring” refers to the sense of the arrival of the spring season, accompanied by the sprouting of life. As of February, when this text was written, the cold days continue, yet the first warm winds of spring have started to blow, and warmer days are noticeable here and there. It feels like spring is just around the corner.
  For the appetizer, we will serve bamboo shoots fried in a delicate batter and garnished with espuma, designed to resemble the remaining snow and symbolizing the end of winter and the anticipation of spring's arrival. This marks the beginning of the course. The soup will feature wild udo stir-fried with black wagyu beef fat in a savory broth. On the large tray, you will find such wild vegetables as angelica florets and butterbur which will surely make you feel the robust vitality of life. Please enjoy our unique “Kyoto-style Kuzushi Kappo” cuisine at Yamashiro-ya Shozou, filled with dishes that evoke the breath of spring.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  This month’s theme : The Breath of Spring
  
  Sakizuke:　
  Deep-fried bamboo shoots with minced rice crackers and Japanese pepper foam
  
  Wan-mono:
  Bonito-based soup with beef tallow, several vegetables and pepper
  
  Hassun:
  Pickled dried herring in shotyu
  Grilled spring potato with butter and salted bonito stomach
  Baked seasonal onion with salted rice malt
  Fried rape blossoms with garlic
  Aralia sprout with blue cheese
  Pickled butterbur in rice bran
  Rolled omelet with dried strips of daikon radish
  
  Mushimono:
  Steamed spring cabbage and grilled salmon trout with Chinese rice wine
  
  Kuchinaoshi:
  Celery sorbet
  
  Main dish:
  Pork cullet topped with burdock miso
  
  Shokuji:
  Seafood chirashi sushi
  
  Tomewan:
  Red miso soup with green laver
  
  Dessert:
  Hoji-tea ice cream
  Seet bean ball with cherry blossomes
  Simmered Japanese raw wheat gluten in sweet sauce
  
  
  
  
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  This month’s theme : Usui

  Our theme for February’s menu is “Usui.” Usui is the season when snow turns into rain, and the snow and the ice on the ground turn into water. The severe cold starts to get milder and the snow starts to melt. It’s the start of a spring-like season when plants start to bloom. We picked Usui as the theme of February and expressed the changes in this season through our course meals, from appetizers to desserts. We hope you enjoy your meal feeling that the spring is just around the corner.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
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  This month's menu : Usui
  
  Sakizuke:
  Grilled mackerel in Yuan sauce and meringue, served with candied chestnut
  
  Wan-mono:
  Bonito-based soup and grated lotus root with oyster boiled oyster
  
  Hassun:
  Stewed beef tendon with teriyaki sauce and ginger
  Jellied blowfish broth
  Monkfish liver with sambal and lime
  Boiled yellow Chinese leek, grated yam and kimizu
  Boiled fresh gluten cake with miso and chocolate
  Marinated leafy white veritable in lemon juice
  Steamed egg custard with mushroom
  
  Agemono:
  Deep-fried tilefish, served with Steamed turnip and tilefish, served with salted Japanese butterbur
  
  Kuchinaoshi:
  Homemade ricotta cheese mixed with Hassaku orange
  
  Main dish:
  Kyoto style hot pot food;
  chicken wing, radish with toro konbu, taro and konjac noodles
  
  Shokuji:
  Steamed rice with herring and Matsumae zuke -pickels
  
  Dessert:
  Hoji-tea ice cream
  Castella with rape blossoms
  Glaçage au Japanese raw wheat gluten
  
  
  
  
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  This month’s theme : White Snow

  The theme for our January menu is "Shirayuki" or "White Snow." It's the season when snow-covered landscapes grace many places in Japan. Words like "shirayuki" (pure white snow), "sasameyuki" (fine snowflakes), "konayuki" (powdery snow), "awayuki" (snow drizzle), “watayuki” (cotton snow), and more, reflect the depth of Japanese sentiment in capturing the essence of snow. This time, we’ve selected "shirayuki" as the main theme for our January menu. From the appetizers to the desserts, the menu is crafted to conjure the image of pure white snow. While snow is typically associated with cold weather, this menu aims to impart a cozy atmosphere by highlighting the warmth of the dishes, aided by the presentation and tableware.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
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  This month's menu : White Snow
  
  Sakizuke:
  Snowflake made from lotus root, served with snow crab, mizuna and cucumber
  
  Wan-mono:
  Bonito-based soup and grated radish with steamed oyster dumpling
  
  Hassun:
  Yukina mixed with citrus sauce
  Simmered lily bulb with milk
  Igloo made from brussels sprouts
  Boiled burdock mixed with cheese and sesame
  Pickled celery with rice bran
  Castella with cauliflower
  Deep-fried Japanese smelt marinated in spicy vinegar sauce and thin radish
  
  Mushimono:
  Steamed turnip and tilefish, served with starched white wine sauce
  
  Kuchinaoshi:
  Snow made from soy pulp and lassie
  
  Main dish:
  Hot pot covered with light snowfall made from egg white
  
  Shokuji:
  Ochazuke with snow made from fresh cream and wasabi
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball, like a rabbit
  Nougat with nuts and marshmallow
  
  
  
  
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  Shiwasu（the twelfth month of the lunar calendar）is fuyugomori

  December is "Shiwasu（the twelfth month of the lunar calendar）is fuyugomori".
  The term "fuyugomori" originally refers to the hibernation of brown bears. It is a behavior where they gather nutrients during the cold winter and store energy for spring activities. That's why in December, we prepared a menu with more warm and nutritious dishes than usual, hoping that you will get enough nutrients during this cold winter. We have also put effort into the presentation, so please enjoy the visually appealing dishes.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
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  Shiwasu（the twelfth month of the lunar calendar）is fuyugomori
  
  Sakizuke:
  Steamed egg custard with clam chowder, flavored with Japanese pepper
  
  Wan-mono:
  Hotpot bonito-based soup and formed chicken broth with shrimp dumpling
  
  Hassun:
  Mineoka tofu with soy milk, served with mandarin orange sauce
  Steamed pumpkin with sage
  Spicy brussels sprout
  Mixed strawberry and pistachio with tofu and miso
  Castella with burdock
  Pickled yam in rice bran
  Marinated mackerel in vegetable juice
  
  Nimono:
  Deep-fried tofu mixed with ginkgo and cheese, served with starched crab sauce
  
  Kuchinaoshi:
  Wafer cake with ricotta cheese and yuzu citron
  
  Main dish:
  Braised cha-mi-ton pork, like KOTATSU
  
  Shokuji:
  Thin wheat hot noodles with walnut milk soup
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball, like a calico cat
  Sweet potato
  
  
  
  
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  Japanese harvest ritual

  The theme for November’s menu is “Shimotsuki is Niiname-sai (The Month of Frost is a time for the Japanese harvest ritual).”
  The character “name” in “Niiname-sai”—a festival during which thanks are given for that year’s harvest, and prayers are offered for a fruitful new year—means to “taste the flavor.” Since ancient times, rice and wheat have been highly treasured crops in Japan. Here at Yamashiroya, we also express our gratitude for the rice and wheat harvests in November, and we prepare these ingredients with great care and respect, and provide them to our guests in our own, unique way.
  We hope you will enjoy the “taste” at “Yamashiroya’s Niiname-sai.”
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
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  Japanese harvest ritual
  
  Sakizuke:
  Rice porridge with red beans and scarlet runner been, flavored with cinnamon
  
  Wan-mono:
  Bonito-based soup and grated yuba with shrimp dumpling and pepper
  
  Hassun:
  Deep-fried ear of rice
  Squid sashimi with garlic olive oil
  Mackerel brown rice toast sandwich with blue cheese
  Pickled cauliflower in rice bran
  Pickled green onions in sweet vinegar
  Walnut tofu with walnut miso
  Sweet potato chips with soybean flour
  
  Agemono:
  Deep-fried sea bream with rice cracker powder, served with rice gruel and vinegar
  
  Kuchinaoshi:
  Homemade ricotta cheese with pickled plum
  
  Main dish:
  Deep-fried glutinous wheat hamburger steak sandwiched between lotus root,
  served with red wine and miso sauce
  
  Shokuji:
  Rice cooked with chestnuts and fresh cream
  Red miso soup with porcini mushroom
  
  Dessert:
  Hoji-tea ice cream
  Apple compote with sweet sake
  Sweet bean ball with carrot
  
  
  
  
• 

  Kannaduki (the tenth month of the lunar calendar) is aging

  October’s theme is “Kannaduki (the tenth month of the lunar calendar) is aging.”
  Through aging, the flavors round out and the food develop different colors and aromas, and even the texture transforms. The wines regularly served at Yamashiroya also become more flavorful when aged for a certain period after fermentation. Speaking of aging, aged meats enjoyed widespread popularity some time ago. Being a Japanese restaurant, instead of meat, we age fish and vegetables and serve them to customers when they taste the best. As we advance further into the fall season, we invite you to savor the delightful combination of Kyoto Kuzushi Kappo (Kyoto-style Fusion) cuisine and aged food.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Kannaduki (the tenth month of the lunar calendar) is aging
  
  Sakizuke:
  Sashimi tasting“preserved sea bream and dry-aged sea bream”
  
  Wan-mono:
  Bonito and garbanzo-based soup with venison dumpling
  
  Hassun:
  Salt-fermented squid viscera
  Pickled conte in saikyo-miso
  Homemade specs and fig
  fruit lantern
  Deep-fried gingko nut
  Cooked and roasted chestnut
  Pickled persimmon in bran
  
  Nimono:
  Dry-aged and backed onion, served with deep-fried ear of rice
  
  Kuchinaoshi:
  White wine sorbet with fifth category of taste
  
  Main dish:
  Pork cutlet, topped with egg yolk and grated yam
  
  Shokuji:
  Steamed rice with Hamo fish and matsutake mushroom
  
  Tome-wan:
  Red miso soup with marinated tofu in soy sauce malt
  
  Dessert:
  Hoji-tea ice cream
  Sweet rice jelly with beet
  Dry-aged grape jelly
  
  
• 

  Nagatsuki (the nineth month of the lunar calendar) is Chemistry

  September’s theme is “Nagatsuki (the nineth month of the lunar calendar) is Chemistry.” Chemistry is a subject that studies how substances transform into something else. Cooking is closely related to chemistry in the sense that chemistry is used to change food ingredients to become delicious when cooking. For example, mayonnaise that everyone is familiar with is made using the emulsification of oil and vinegar not separating due to the functions of the lecithins in the egg yolk. Another example is how meat becomes more flavorful when grilled at high heat. This is due to the Maillard reaction caused by glucose and amino acids. As these examples show, cooking is an application of science. As you enjoy the changes in the season from summer to fall, also enjoy the collaboration of Kyo Kuzushi Kappo X Chemistry.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Nagatsuki (the nineth month of the lunar calendar) is Chemistry
  
  Sakizuke:
  Boiled crown daisy, chrysanthemum and boiled Hamo fish, served with formed miso and vinegar
  
  Wan-mono:
  Bonito-based soup and grated purple cabbage with lamb dumpling
  
  Hassun:
  Cooked pacific saury with gochujang
  Eggs boiled at 68 degrees for 30 minutes
  Pickled persimmon in rice bran
  Candied chestnut
  Backed yam
  Boiled and seasoned eggplant served with grated daikon
  Deep-fried ginkgo nut
  
  Otsukuri:
  Low-temperature cooked bonito, topped with pak choi sprouts
  
  Kuchinaoshi:
  Sorbet with artificial flavored eggs
  
  Main dish:
  Braised pork and figs, topped with grilled sweet miso
  
  Shokuji:
  Sea bream otyazuke with walnut sauce and chinese red chili oil
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with sweet potato
  Simmered pear flavored with mustard
  
• 

  Hazuki (the eighth month of the lunar calendar) is the Hamo Fish Course

  Our August theme is " Hazuki (the eighth month of the lunar calendar) is the Hamo Fish Course." A summer in Kyoto would not be complete without "hamo" (conger eel). In the old days, obtaining fresh fish in the central part of Kyoto, located inland, was quite challenging. Only the hardy hamo could survive the poor transportation conditions and be delivered live to Kyoto. However, the hamo has many small bones and cannot be eaten as it is. Therefore, ancient chefs invented a cooking method called "honekiri," where they make 26 cuts per inch, making it possible to eat the bony hamo. Hamo prepared using this traditional cooking method is simply exquisite.
  At Yamashiroya Shozo, a Kyoto-style kaiseki restaurant, we have prepared a menu in August that allows you to enjoy hamo in various ways, including honekiri hamo, hamo eggs, bones, and the rich broth that can be extracted from them.
  It is undeniably a “Hamo Feast." Come and enjoy the unique and creatively arranged hamo dishes that only Yamashiroya Shozo can offer.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Hazuki (the eighth month of the lunar calendar) is the Hamo Fish Course
  
  Sakizuke:
  Boiled Hamo fish served with pickled plum jelly and water shield
  
  Wan-mono:
  Bonito-based soup and grated tomato with grilled Hamo and deep-fried Manganji pepper
  
  Hassun:
  Deep-fried Hamo bones
  Salted Hamo roe with bell pepper and cucumber
  Simmered sweet potato with honey and lemongrass
  Pickled colinkey in rice bran
  Spicy green soybeans
  Green tomato pickled orange liqueur
  Sashimi, squid and salmon roe
  
  Agemono:
  Hamo tempura served with curry salt and small ume
  
  Kuchinaoshi:
  Sake sorbet with unripe plum
  
  Main dish:
  Meatballs with truffles, topped with grated cucumber
  
  Shokuji:
  Steamed rice with grilled Hamo and corns with butter and soy souce
  Red miso soup with selery
  
  Dessert:
  Hoji-tea ice cream
  Candy apple
  Custard pudding with Amazake
  
• 

  Fumizuki (the seventh month of the lunar calendar) is Spice

  July’s theme is “Fumizuki (the seventh month of the lunar calendar) is spice.” In this hot season, we have prepared some spicy Japanese cuisine of Kyo Kuzushi Kappo. Spice is good in summer heat because it stimulates sweat and gastrointestinal functions. Because we have also added unique flavors and colors to it, please enjoy many different dishes you will not be able to taste anywhere else. The stew is made with mizansho (green Japanese peppercorns), one of Japan’s main spices. Please enjoy the spicy mizansho’s unique flavor. For the appetizer, we simmer Cha-mi-ton pork from Kagoshima Prefecture in a sweet and aromatic star anise sauce. Sweet potato is nectar stewed with lemongrass. It is a refreshing summer dish with a lemon aroma. Please enjoy our menu which uses spices from all over the world.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Fumizuki (the seventh month of the lunar calendar) is Spice
  　　　　　　　　　　　　　　　
  Sakizuke:
  Stewed conger eels in soy sauce and Japanese peppers, served with avocado and cream cheese, topped with fresh Japanese pepper
  
  Wan-mono:
  Bonito-based soup and green chili pepper soup with boiled conger pike
  
  Hassun:
  Stewed Cha-mi-ton pork from Kagoshima prefecture with soy sauce and star anise
  Spicy green soybeans
  Pickled ginger in vinegar and cloves
  Chopped horse mackerel with miso and perilla
  Deep-fried sardine sesame and cashew nuts
  Pickled colinkey in rice bran
  
  Nimono:
  Simmered sea bass and Kyoto eggplant in bonito-based soup and curry spice
  
  Kuchinaoshi:
  Sake sorbet with unripe plum
  
  Main dish:
  Rolled chicken tempura with zuranfen paste (cumin powder)
  
  Shokuji:
  Steamed rice mixed with mussel and saffron, topped with salmon roe
  Tome-wan:
  Red miso soup with mozzarella cheese and scorched Japanese peppers
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with wasabi
  Pickled pineapple in syrup and Chinese five spices
  
  
  
  
  
• 

  Minazuki (the sixth month of the lunar calendar) is Smoked Food

  The theme for June, “Minazuki (the sixth month of the lunar calendar) is Smoked Food." Smoked food is a preserved food made by smoking salted ingredients with woodfire to give them a unique smoky aroma. Some typical examples include salmon, bacon, and cheese. Common Japanese smoked food include katsuobushi (bonito flakes) and Akita's smoked pickled daikon radish, among others.
  This month, we have incorporated smoked ingredients into our dishes and crafted a Kyoto-style kaiseki menu with smoked food. The starter, known as Hatsugatsuo no Tataki, is traditionally smoked with straw fire, but we used hojicha (roasted tea) to smoke it, enhancing the subtle aroma and umami flavor of the katsuo (bonito).
  The soup dishes feature scallops, which are in season, cooked in the Shinjo-style. We hope you enjoy the soup broth extracted solely from bonito flakes, a rare case for Yamashiroya which is well-known for uncommon soup broths. You will surely appreciate bonito flakes’ reputation as Japan’s classic smoked food ingredient after tasting this dish. We look forward to serving you meals that include many smoked dishes in various dishes.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Minazuki (the sixth month of the lunar calendar) is Smoked Food
  　　　　　　　　　　　　　　　
  Sakizuke:
  Smoked “Katsuo no tataki” with roasted green tea
  
  Wan-mono:
  Bonito based soup with smoked dumpling scallop
  
  Hassun:
  Smoked daikon pickles and cheese fritters
  Homemade 2kinds of dry-cured ham
  Smoked boiled egg
  Pickled white cucumber with olive oil
  Deep-fried young ayu fish with herb
  Nigiri sushi with pickled Japanese ginger in vinegar and clove
  
  Mushimono:
  Steamed garden eel and sliced burdock
  
  Kuchinaoshi:
  Sake sorbet with unripe plum
  
  Main dish:
  Roasted manganji pepper with minced pork, served with egg yolk
  
  Shokuji:
  Ochazuke with flavored bacon with rum and pickled plum
  
  Dessert:
  Hoji-tea ice cream
  Sweet rice jelly with powdered green tea
  Loquat compote with amaretto
  
  
  
  
  
• 

  Satsuki (fifth month of the lunar calendar) is fermentation

  The theme for May is "Satsuki (fifth month of the lunar calendar) is fermentation." Fermentation is the process of using microorganisms to enhance the flavor of food such as umami and sweetness, making it more delicious. Fermented foods contain plenty of antioxidants and good bacteria that improve gut health, benefiting not just your health but also beauty. Therefore, in May, we are serving Kyoto-style cuisine that features fermented foods from around the world. We also have homemade fermented foods available, such as nukazuke for appetizers and Amami-Oshima's fermented rice and sweet potatoes, called miki. For the amuse-bouche, pork and beef ham as well as preserved sardines will be served in a traditional hassun tray. Our steamed dish is a combination of fermented tomatoes and saury fish. We hope you enjoy the taste of homemade fermentation.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Satsuki (the fifth month of the lunar calendar) is fermentation
  
  Sakizuke:
  Assorted pickled vegetables in rice bran, served with sweet sake and olive oil
  
  Wan-mono:
  Bonito based soup and fermented sweet potato soup, with deep-fried fat greenling
  
  Hassun:
  Boiled Kyoto green leaves mixed with blue cheese and sesames
  Picked sardine in rice bran
  Homemade hum; spec and bresaola
  Cooked burdock root in spicy soy sauce and sugar
  Lightly roasted bonito sashimi
  Boiled green peas with sugar
  
  
  Mushimono:
  Steamed Japanese Spanish mackerel with salted rice malt and fermented tomato
  
  Kuchinaoshi:
  Sweety vinegar sorbet with sweety and sourly gingerroot
  
  Main dish:
  Pork cutlet topped with butterbur shoot miso
  
  Shokuji:
  Deep-fried kimchi tempura bawl
  Red miso soup with freshwater clam and fermented butter
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with mugwort
  Baked yogurt
  
  
  
  
  
• 

  Uzuki (fourth month of the lunar calendar) is local cuisine

  The theme of our menu for April is regional cuisine. Regional cuisine refers to dishes that have been handed down from one generation to the next in a particular region, prepared in a manner unique to that region using ingredients that have taken root in the region over time. However, food distribution, processing, and storage technology have become so modernized today that the regional qualities of food have started to wane.
  In view of this, our menu for this month features a completely new combination of regional cuisines from all over Japan never attempted before, ranging from Hokkaido in the north to Okinawa in the south, presented in the style of “Kyo-kuzushi kappo.”
  We hope you will get to experience the wonderful culinary culture of Japan that is gradually being forgotten.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Uzuki (fourth month of the lunar calendar) is local cuisine
  
  
  Kyoto prefecture’s Sakizuke:
  Dried young sardines and Japanese pepper served with avocado and cream cheese
  
  Akita prefecture’s Wan-mono:
  Natto and Bonito based soup with tofu and minced pork dumpling
  
  Various local’s Hassun:
  Sakura shrimp fritter and cherry blossoms scented salt
  Spicy tofu
  Sardine dumpling served with hand-rolled nori
  Boiled edible wild plants“KOGOMI”with yuzu pepper
  Sweet cooked carrot
  Marinated spring sea bream sashimi in Kyoto miso
  
  Hokkaido’s Nimono:
  Cooked salmon trout, petit verre, peccoros with cream and miso sauce
  
  Kuchinaoshi:
  Cherry blossom sorbet
  
  Miyazaki’s Main dish:
  Fried chicken with vinegar, sambal and tartar sauce
  
  Tokyo’s Shokuji:
  Fukagawa-meshi ochazuke with leaf bud
  
  Various local’s Dessert:
  Hoji-tea ice cream
  Milk and sweet bean jelly with strawberry
  Bean ball with cherry blossoms
  
  
  
  
  
• 

  Spring Bread Festival

  "Spring Bread Festival" is the theme of the menu for March. In honor of the "Spring Bread Festival" held every year by a certain bakery, which is well known for giving away white plates as gifts, Yamashiroya Shozo has prepared a bread-filled menu.
  The first course will be an egg sandwich, popular at coffee shops in Kyoto, called the “Kyoto egg sandwich". Enjoy this unusual sandwich made, with Japanese ingredients sandwiched between two pieces of bread.
  In the bowls are homemade croutons, which look and taste amazing. We have also prepared other dishes that will surprise you, such as dishes which use different kinds of bread and Japanese ingredients as bread.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
  
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  Spring Bread Festival
  
  Sakizuke:
  Egg sandwich alla Kyoto
  
  Wan-mono:
  Chicken broth with large crouton
  
  Hassun:
  Butterbur sprout miso with grissini
  Boiled bamboo shoot mixed with bread crumbs and black garlic paste
  Firefly squid mixed with peanut butter and miso
  Pickled red snapper sashimi in saikyo miso
  Pickled seasonal onion in red plum vinegar, topped with snow crab
  Castella with rape blossoms
  Pickled broccoli in rice bran with white sesame
  
  Agemono:
  Templa; flour tortillas rolled around cherry salmon and asparagus
  
  Kuchinaoshi:
  Homemade ricotta cheese mixed with mint and matcha
  
  Main dish:
  Grilled chicken with nut butter and sesame
  
  Shokuji:
  Seafood chirashi sushi
  Red miso soup with deep-fried Japanese wild edible plants
  
  Dessert:
  Hoji-tea ice cream
  White bread with cream cheese
  Half dried kiwi
  
  
  
  
  
  
  
• 

  Festivals of Early Flower Month

  The theme of the February menu is “Festivals of Early Flower Month.” Early Flower Month, also known as February, is named after the first flowers that bloom in the year, which are plums. Although many people think of cherry blossoms when they hear the word “flower”, the first flowers of the year are actually plums. This is why the traditional Japanese calendar calls February the Early Flower Month.
  Changing the subject, February is a month with many famous events. Here at Yamashiroya Shozan, we have created menus based on the themes of the events such as “First Horse Day”, “Setsubun” and “Valentine's Day”. This year, we will prepare a menu that incorporates all these festivals, and also makes use of the plums which is the first flower of the year. We believe that by enjoying the course to the end, you will be able to fully experience February.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
  
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  Festivals of Early Flower Month
  
  Sakizuke:
  Thyme flavored sushi wrapped with deep-fried tofu
  
  Wan-mono:
  Bonita, black ginger milk Kuzu starch soup with cod milt
  
  Hassun:
  Roasted soy beans
  Cooked lotus root with spicy cod roe
  Plum-flavored gluten
  Deep-fried sardine with nutmeg
  Millet wheat gluten covered with chocolate
  Pickled califlore in rice bran
  Scorched yellowtail with plum liqueur jelly
  
  Nimono:
  Kyoto radish and deep-fried sea bream cooked in bonito-based soup with curry flavor
  
  Kuchinaoshi:
  Homemade ricotta cheese with plum
  
  Main dish:
  Pork tempura served with cheese fondue
  
  Shokuji:
  Plum ochazuke with hibiscus tea
  
  Dessert:
  Hoji-tea ice cream
  Ganache with red wine
  Sweet been ball with green peas
  
  
  
  
  
  
• 

  New Year’s Gift

  The theme of our January menu is "New Year's gift." January is the month for celebrating the beginning of a new year.
  With this in mind, we at Yamashiroya Shozo have prepared a New Year's gift for our guests to enjoy throughout the month.
  For the appetizer, we welcome you with a platter of traditional Japanese New Year’s-style cuisine in honor of the New Year. This is followed by a Kyoto-style New Year mochi soup called ozoni. We hope you enjoy our unique way of eating mochi rice cakes dipped in roasted soybean flour.
  For the fried dish and palate cleanser, we have prepared dishes that look like a decorative paper envelope for giving New Year's gifts and a wrapped offering of money. Although you don't often have a chance to receive a New Year's gift, we hope you will enjoy a special New Year's gift from us at Yamashiroya Shozo.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  New Year’s Gift
  
  Sakizuke-Hassun:
  Kelp with herring roe
  Boiled black beans with dark rum
  Boiled burdock root mixed with spicy cod roe and pomegranate
  Fish cake pickled in rice bran
  Cooked lotus flavored with cumin
  Sweet rolled omelet hoji tea
  Deep-fried smelt with sesame
  
  Wan-mono:
  Traditional New Year’s soup with miso and rice cake
  
  Otsukuri:
  Red & White sashimi with soy sauce and fermented black beans
  
  Agemono:
  For New Year’s Gift; Cream croquet with porcini mushrooms and scallops
  
  Kuchinaoshi:
  For New Year’s Gift; Citrus sudachi ball with homemade ricotta cheese
  
  Main dish:
  Lightly-roasted venison served with apple and onion soy sauce
  
  Shokuji:
  Steamed rice with mussels and saffron
  
  Tomewan:
  Red miso soup with mozzarella cheese
  
  Dessert:
  Hoji-tea ice cream
  Sweet boiled burdock root with sweet red beans
  Bean ball with lily bulb
  
  
  
  
  
  
  
• 

  Winter Solstice

  The theme of December’s menu is “winter solstice”. The winter solstice is the day with the longest night and the shortest daytime each year. Therefore, the sun’s strength is at its lowest ebb on this day. After this day, however, the sun’s strength begins to return, making the winter solstice an optimistic time. For this reason, it is said that our fortunes begin to rise after the winter solstice.
  Ingredients relating to the winter solstice include pumpkin (seven hibernal flowers), adzuki, and yuzu.
  For the appetizer, we ward against bad luck before calling for the good. We prepared adzuki as the appetizer because they are said to have the power to protect against misfortune.
  Everyone likes to take a yuzu bath on the winter solstice. This comes from a play on words: taking the baths to cure sickness (touji) on the winter solstice (touji). Yuzu is therefore used to flavor the ricotta cheese palate cleanser.
  Pumpkins are summer vegetables, but because they can be stored for a long time, they were a valuable source of nutrition during the winter months when food was scarce. Eating pumpkin is meant to give encouragement to help us make it through the harsh winter.
  For December we have prepared a menu in the hopes of keeping you in good health and improving your fortunes. Please come and enjoy the food to help bring in the new year.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  Winter Solstice
  
  Sakizuke:
  Rice porridge with red beans and scarlet runner been
  
  Wan-mono:
  Bonito-based soup with grated Chinese cabbage, monkfish liver pate and garlic
  
  Hassun:
  Cooked kumquat in sugar
  Cooked red konnyaku in bonito-based soup
  Strawberry and pistachio mixed with tofu
  Cooked daikon radish topped with sweet miso and beats
  Tempra pickled mushroom in rice bran
  Salmon roe and egg yolk
  Deep-fried spam rolled in seaweed
  
  Agemono:
  Steamed yellowtail and Kyoto yam, covered with grated pear
  
  Kuchinaoshi:
  Crispy wafers with homemade ricotta cheese and Yuzu
  
  Main dish:
  Sweet and sour pork with pumpkin
  
  Shokuji:
  Ochazuke with soy milk, topped with tuna pickled in soy sauce and garlic
  
  Dessert:
  Hoji-tea ice cream
  Deep-fried buck wheat cookies flavored with Japanese mustard
  Sweet jelly with strawberry and condensed milk
  
  
  
  
  
  
  
• 

  Kotatsu Opening

  The theme for November’s menu is “Kotatsu Opening.” November will bring more cold days. It’s the time of year when we wonder when we should take out our heater. In the old days, people would open the kotatsu on the day of the Boar (old lunar calendar), so it is said that it’s a good time to bring out the heater. Thus, we welcome you to the November theme, “Kotatsu Opening,” with a menu that is just like a kotatsu, warming your body and soul on a cold day. Since “Kotatsu Opening” is done on the day of the Boar, we have prepared a dish of pickled melon and mackerel, named after the child of a boar, Uribo. The grilled mackerel and the sweetness of the pickled melon are a perfect match. The next bowl is mizore soup with Shogoin Kyoto turnips. This wintery dish is made with grated turnips to express the mizore. The soup is made with light kudzu sauce, so it does not get cold easily and you can enjoy the hot broth. It’s natural to eat tangerines when sitting under a kotatsu. For the appetizer, we served tangerines with shira-ae. Other dishes are also served with kudzu sauce, so please enjoy the warmth of our food.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  Kotatsu Opening
  
  Sakizuke:
  White melon pickled in sake lees and grilled mackerel
  
  Wan-mono:
  Grilled sea bream in bonito-based soup with grated Kyoto radish
  
  Hassun:
  Baked minced chicken and cartilage flavored with cumin seeds
  Sweet and spicy quail egg
  Daikon pickled in salted rice yeast
  Castella with taro
  Carrot boiled in oil
  Tiny sushi ball with squid
  Mandarin mixed with tofu and saikyo miso
  
  Agemono:
  Deep-fried Hamo fish with herb bread crumbs, served with starchy sauce and couscous
  
  Kuchinaoshi:
  Homemade ricotta cheese
  
  Main dish:
  Meat balls with truffe, served with grated cucumber
  
  Shokuji:
  Ochazuke carbonara with fresh pepper
  
  Dessert:
  Hoji-tea ice cream
  Baked apple with brown sugar syrup
  Bean ball with sweet potato
  
  
  
  
  
  
• 

  Autumn leaves

  The theme for October’s menu is “autumn leaves”. In autumn, leaves turn beautiful colors, enveloping the town in beautiful scenery. Autumn leaves are as popular as cherry blossoms are in spring. This is why, for October, we chose to use red autumn leaves as a theme for our dishes. From appetizer to hassun dish, everything will follow this theme. “Momiji” is the name given to the leaves of maple trees when they change color, and are one of the most notable examples of autumn leaves, which has resulted in the Japanese word for autumn leaves to be read as “momiji”. Our dishes will be served in red dishes inspired by their color, and are sure to be a feast for the eyes.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  Autumn leaves
  
  Sakizuke:
  Broiled tilefish with carrot and mayonnaise, served with pickled Japanese ginger and spicy ginkgo nut
  
  Wan-mono:
  Bonito and garbanzo-based soup with venison dumpling
  
  Hassun:
  Sea bream cured with kombu
  Cooked and roasted chestnut
  Cooked Hamo roe with curry powder
  Momiji fu flavored with Japanese pepper
  Millefeuille with smoked salmon and cucumber
  Turnip pickled in bran
  
  Nimono:
  Steamed glutinous rice topped with Hamo fish and matsutake mushroom
  
  Kuchinaoshi:
  Persimmon vinegar and Amazake sorbet
  
  Main dish:
  Deep-fried chicken with cinnamon
  
  Shokuji:
  Coffee ochazuke with sweet-and-salty pork
  
  Dessert:
  Hoji-tea ice cream
  Castella with pumpkin
  Sweet rice jelly with beet
  
  
  
  
  
  
  
• 

  Kiri-hito-ha

  The theme for September’s menu is kiri-hito-ha, a kigo, or poetic seasonal phrase meaning, “a single Paulownia leaf.” Among the many trees that shed their leaves in the fall, the Paulownia is the very first to do so. It is when watching the Paulownia leaf fall that we learn that fall has arrived. This is the scene that kiri-hito-ha depicts. Yamashiro-ya Shozo’s menu for September will make you feel the beginnings of autumn. For our appetizer, we have used chrystanthemums in honor of the seasonal Chrysanthemum festival. The wan-mono (wooden bowl) dish that follows also evokes autumn with cosmos (also known as “autumn cherry blossoms”) scattered on the dish. Among our hassun (small dishes), we have prepared tsukimi-dango, or “moon-viewing mochi,” in the likeness of Japanese silver grass, reminiscent of the season of the harvest moon. We hope you enjoy these and many other dishes in the theme of kiri-hito-ha that are full with ingredients that will make you experience the coming of fall.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
  
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  Kiri-hito-ha
  
  Sakizuke:
  A dashi of boiled edible chrysanthemums and garland chrysanthemums in soy sauce, served with boiled Hamo fish
  
  Wan-mono:
  Thin soup made from boiling sea bream served with Cosmos petals
  
  Hassun:
  Deep-fried enoki mushrooms
  Moon-viewing dumpling with Foie gras
  Marinated turnip in vinegar and soy sauce
  Baked Japanese yam with garlic and soy sauce
  Eggplant and soy milk jelly
  Pickled gingko in rice bran
  Hamo roe cooked with curry powder
  
  Mushimono:
  Turned bonito and fig, served with sesame and miso cream sauce
  
  Kuchinaoshi:
  Green papaya sorbet
  
  Main dish:
  Pork cutlet with meringue and row egg
  
  Shokuji:
  Steamed rice with olive fruit
  Red miso soup with pickled maitake mushroom in rice bran
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with chestnut
  Red wine jerry with grape
  
  
  
  
  
  
• 

  Summer Festival

  The theme of our August menu is “Natsumatsuri” (Summer festival). Lively festivals are held in many places in summer, and we hope that you can enjoy the vibes of exciting summer festivals through the dishes we are serving this month.
  For the appetizer, we will be serving ground cherries that resemble the lanterns used to mark the return of the spirits of ancestors during the Bon Festival. This is followed by a seasonal dish, a fried dish, and a palate cleanser reminiscent of the dishes served by food stands at a festival. The menu also features okonomiyaki, chocolate bananas, takoyaki, and shaved ice served in Yamashiroya’s unique style, allowing you to indulge in the atmosphere of a summer festival. Other summer ingredients that will surely make this a memorable dining experience are also showcased.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
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  Summer Festival
  
  Sakizuke:
  Chinese lanterns
  
  Wan-mono:
  Bonito-based and grated asparagus soup with tofu and bitter melon
  
  Hassun:
  Boiled peanuts
  Teriyaki eel and cucumber
  Pickled Japanese ginger in red wine and cloves
  Pickled green tomato in amaretto
  Grilled corn
  Baked squid with Shuto
  Japanese savory pancake with shrimp
  Chocolate-coated banana with rice crackers
  
  Agemono:
  Octopus dumplings
  
  Kuchinaoshi:
  Shaved ice
  
  Main dish:
  Chicken roll stuffed with ratatouille, served with pickled shishito pepper in rice bran
  
  Shokuji:
  Steamed rice with grilled Hamo and tomato
  Spicy red miso soup
  
  Dessert:
  Hoji-tea ice cream
  Toffee apple
  Pudding with amazake
  
  
  
  
  
• 

  Hamo-centric Dishes

  The theme of our menu for July is “Hamo-centric Dishes.” One of the three major festivals in Kyoto, the Gion Festival is also known as the Hamo (pike conger) Festival. July, the month when the Gion Festival is held, is also the time of the year when consumption of hamo is at its highest. It used to be very difficult to find fresh fish in central Kyoto in the past due to its inland location. Despite the poor transport links, hamo was the only fish that could be transported alive to Kyoto thanks to the fortitude of the fish. However, hamo has many tiny bones, making it impossible to consume directly. For this reason, cooks in ancient times devised a culinary technique called honekiri, where 26 fine cuts are made per inch of hamo to make the fish edible even with its tiny bones. Hamo prepared using this traditional culinary technique is exquisite. For July, Yamashiroya Shozo’s Kyo-kuzushi Kappo will be serving a menu that features not only hamo prepared using the honekiri method but also hamo roe, liver, bones, as well as dashi broth simmered with hamo, that you will surely enjoy.
  Our “Hamo-centric Dishes” menu will allow you to experience hamo dishes that bring the unique ideas of Yamashiroya Shozo to life.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
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  Hamo-centric Dishes
  
  Sakizuke:
  Hamo fish roe cooked with green Japanese pepper
  
  Wan-mono:
  Bonito-based soup with boiled Hamo and water shield
  
  Hassun:
  Seared Hamo and wasabi
  Deep-fried Hamo bones and red perilla salt
  Moroheiya and shrimp
  Pickled melon cucumber with tapenade
  Zucchini pickled in rice bran
  Castella with fig and saikyo-miso
  
  Agemono:
  Hamo tempura served with curry salt and small ume
  
  Kuchinaoshi:
  Bitter gourd sorbet
  
  Main dish:
  Roasted duck served with gourd and grapefruit
  
  Shokuji:
  Japanese mixed rice with Hamo and green chili
  Hamo liver soup
  
  Dessert:
  Hoji-tea ice cream
  Green tomato pickled peach liqueur
  Bean ball with Japanese mugwort
  
  
  
• 

  Samidare

  The menu theme for June is "Samidare." Samidare refers to the rain during the fifth month of the lunar calendar, which corresponds to June in the modern calendar. In other words, it is a reference to the rainy season. The term was used as an alternate name for the fifth month under the lunar calendar system.
  What comes to your mind when you think about the rainy season? Many people probably associate it with snails and hydrangeas. That is why we serve escargot with fresh seasonal potatoes for the tsukidashi (appetizer). The wanmono (soup) is hydrangea soup. Since actual hydrangea plants are poisonous, we prepared soup resembling the appearance of hydrangeas for your visual enjoyment. We have also prepared other dishes connected with the rainy season, such as plums and shigureni, which we hope you will enjoy.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
  
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  Samidare
  
  Sakizuke:
  Japanese modern style escargot
  
  Wan-mono:
  Soup with hydrangea
  
  Hassun:
  Ginger-simmered beef in sweetened soy sauce
  Minced mackerel with sake and plum jelly
  Seared bonito
  Boiled New Zealand spinach mixed with blue cheese
  Pickled snap pea in rice bran
  Muscat mixed with tofu and miso
  Marinated lotus in vinegar with thyme
  
  Nimono:
  Simmered octopus with plum, avocado form, served cold
  
  Kuchinaoshi:
  Green plum sorbet
  
  Main dish:
  Pork shabu-shabu like a kishimen
  
  Shokuji:
  Deep-fried Korean style pancake rice bowl
  Red miso soup with freshwater calms
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean jelly with apricot
  Guimauve with bitter summer orange
  
  
  
• 

  Kazekaoru

  Kazekaoru is the theme of our menu for May, a reference to the cool light breezes of early summer that rustle through the green leaves of lush trees in this season.
  The appetizer is made with Takigawa tofu and deep-fried small ayu fish infused with hints of sage to create a refreshing dish that represents early summer. For the wanmono (course served in a small bowl), subtle traces of mint imbue the grated fava bean soup with fresh and invigorating flavors. Our offerings also include tempura made from such delicacies as new tea shoots and ice plants, as well as other lush dishes such as basil-flavored tartar. Please come enjoy our delicious and aromatic menu, just as fragrant and refreshing as an early summer’s breeze.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
  
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  Kazekaoru
  
  Sakizuke:
  Takigawatofu served with deep-fried young ayu
  
  Wan-mono:
  Bonito and broad beans soup with deep-fried fat greenling and pepper mint leaf
  
  Hassun:
  Rhubarb pickled in rice bran
  Tempura sprout of fresh tea and tempura ice plants
  Cooked butterbur covered with chocolate
  Vinegared mozuku seaweed
  Oak leaf rice cake with braised pork
  Sashimi, squid and salmon roe
  
  Nimono:
  Low-temperature steamed the season’s first bonito served with grilled vegetables
  
  Kuchinaoshi:
  Japanese pepper-bud sorbet
  
  Main dish:
  Deep-fried free rang chicken served with basil mayonnaise
  
  Shokuji:
  Ochazuke with sardine pickled in rice bran, and seaweed
  Red miso soup mussel
  
  Dessert:
  Hoji-tea ice cream
  Cherry jelly
  Nerikiri with honey
  
  
  
  
• 

  Hana Matsuri

  The theme of our menu for April is “Hana Matsuri” (Flower Festival). Hana Matsuri is a Buddhist event that commemorates the birth of the Buddha.
  During Hana Matsuri, hydrangea tea is served to visitors at many temples. Adhering to the customs of this event, Yamashiroya Shozo will be serving hydrangea tea at the start of the meal. We have prepared a course menu that showcases ingredients reminiscent of spring, including broad beans, mountain asparagus, bamboo shoots, etc., all of which often featured at Hana Matsuri.
  We have also prepared a wide selection of Italian wines imported by our company to complement the menu, and we are confident that you will be able to enjoy an unforgettable meal with your family and friends, business associates, or other guests. We look forward to serving you at our restaurant.
  
  
  
  
  
  
  
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  Hana Matsuri
  
  Sakizuke:
  Bracken starch tofu cake topped with broad beans and fermented cream sauce
  
  Wan-mono:
  Bonito-based soup with foie gras, turnip and wheat gluten
  
  Hassun:
  Pickled lotus root in sweet vinegar and Hassaku orange
  Wheat gluten with Japanese mugwort and miso
  Sauteed Udo with red wine
  Japanese icefish mixed with salted rice malt
  Savoy cabbage with garlic miso
  Marinated sea bream in Komb
  Spring onions tempura
  
  Nimono:
  Cooked ocellated octopus with risoni and rape blossoms
  
  Kuchinaoshi:
  Cherry blossoms sorbet
  
  Main dish:
  Pork cutlet topped with Japanese pepper miso, served with pickled bamboo shoot in bran
  
  Shokuji:
  Chinese pepper steamed rice topped with Spanish mackerel and Japanese pepper
  Red miso soup mussel
  
  Dessert:
  Hoji-tea ice cream
  Skewered “amacha”dumplings with sweet green soybeans paste
  Marshmallow with strawberry
  
  
  
  
  
• 

  Spring Bread Festival

  The theme of our March menu is “Spring Bread Festival.” Drawing inspiration from the “Spring Bread Festival” held by a certain popular bakery every year where they give away white plates, Yamashiroya has also prepared a menu starring bread.
  The first dish on this menu is “Kyo Tamago Sandwich,” an egg sandwich commonly found in Kyoto’s cafés. Please enjoy this unusual sandwich that is made by serving Japanese ingredients between slices of bread. The soup bowl on this menu features our homemade croutons, which have a striking flavor and appearance. Also comprising other dishes that we have prepared using different kinds of bread and Japanese ingredients in the style of bread that you are sure to enjoy, this menu is full of surprises. We hope you will like our March menu.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
  
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  Spring Bread Festival
  
  Sakizuke:
  Egg sandwich alla Kyoto
  
  Wan-mono:
  Crouton flavored with saffron
  Grated cauliflower and bonito-based soup, with grilled spanish mackerel and rape blossoms
  
  Hassun:
  Butterbur sprout miso with grissini
  Spicy firefly squid
  Pickled celery in rice bran
  Roquette and mustard greens mixed with mustard and vinegar
  Castella with hijiki seaweed
  Toasted wheat gluten topped with Japanese tapenade
  Yam and crown daisy marinated on kelp seaweed
  
  Agemono:
  Templa; flour tortillas rolled around cherry salmon and asparagus
  
  Kuchinaoshi:
  Ricotta cheese mixed with saikyo miso and Japanese pepper
  
  Main dish:
  Steamed chicken in fermented fish soy sauce, served with udo, Japanese parsley and preserved tofu
  
  Shokuji:
  Steamed green peas rice topped with toast crumbs
  Red miso soup with Japanese ginger
  
  Dessert:
  Hoji-tea ice cream
  Steamed cake with sweetened beans
  Bean ball with wormwood
  
• 

  Valentine’s Day

  The theme of February's menu is "Valentine's Day". In Japan, the custom is for women to give chocolates to men on February 14th. We have accordingly prepared a February menu that uses chocolate and roses as ingredients.
  For the appetizer, we have a dengaku of awabu and gomafu made with chocolate. As is typical of Kyo-kuzushi kappo, guests can personally spread the miso onto the dengaku before enjoying. The next dish is a dashi made using rose hips. Please use all five senses to enjoy the rose fragrance and the beautiful pink-colored dashi. Both the classic palate cleanser of homemade ricotta cheese as well as the ochazuke entrée are made with cacao, the precursor of chocolate. Please savor the taste of cacao.
  We have prepared a unique menu for your dining pleasure, and we hope you will enjoy it.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  
  
  
  
  
  
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  Valentine's Day
  
  Sakizuke
  Millet wheat gluten and sesame wheat gluten with sweet miso and chocolate paste
  
  Wan-mono:
  Rose hips and bonito-based soup with crab dumpling and rose petal
  
  Hassun:
  Blowfish skin pink jelly
  Pickled Fourme d’Ambert in rice bran
  Lily bulb soup
  Pickled lotus root with rice seasoning
  Castella with ripe blossoms
  Smoked salmon, pickled sliced radishes and cucumber, millefeuille style, served with salmon roe
  
  Nimono:
  Cooked radish topped with yellowtail and foie gras
  
  Kuchinaoshi
  Ricotta cheese with cacao, served with Japanese pepper
  
  Main dish:
  Deep-fried gyutan with rosemary, served with pickled onion and raisins
  
  Shokuji:
  Cacao nibs ochazuke with magret de canard and Kyoto green onion
  
  Dessert:
  Hoji-tea ice cream
  Ganache with sake
  Red bean jelly with coffee
  
  
  
  
• 

  Happy New Year

  The theme for our menu in January is “Happy New Year”.
  For January, we have prepared an auspicious menu to celebrate the beginning of the new year.
  The appetizers are arranged like Osechi (Japanese New Year dishes) to get you into the New Year mood.
  Next, for soups, we have the classic New Year dish, Ozoni (Japanese New Year Mochi Soup). As our restaurant serves Japanese Kyo-kuzushi kappo (Kyoto Deconstructed Fine Dining) cuisines, we used a white miso base, in the Kyoto style. For the sashimi and palate cleanser, please enjoy the auspicious red and white arrangement.
  Come and celebrate the beginning of the new year at Yamashiro-ya Shozo.
  
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  Happy New Year
  
  Sakizuke-Hassun:
  Deep-fried kuwai with trifle salt
  Chishatou
  Burdock root mixed with spicy pollack roe and cheese
  Simmered black soy-beans with sweet brandy
  Teriyaki dried sardines
  Grilled yellowtail with miso and olive
  Pickled lotus root with thyme
  
  Wan-mono:
  Traditional New Year’s soup with miso and rice cake
  
  Otsukuri:
  Red & White sashimi with soy sauce and red wine
  
  Mushi-mono:
  Steamed Kyoto radish and tilefish
  
  Kuchinaoshi
  Ricotta cheese in red & white
  
  Main dish:
  Steamed venison with red miso, served with pickled petit daikon in rice bran
  
  Shokuji:
  Steamed oyster rice with saffron
  Clear soup with raisins
  
  Dessert:
  Hoji-tea ice cream
  Bean ball with sake lees
  Sweet bean jelly with tiger pattern
  
  
  
  
• 

  Christmas

  The theme for December’s menu is “Christmas”. We have reimagined Christmas cuisine in a Japanese Kyo-kuzushi kappo style.
  Our appetizer this month is a small tofu pouch that looks just like Santa’s sack. Eat it to find out what delicious present is inside.
  Our bowl is a beef stew with bonito broth, prepared with miso. We hope you will enjoy this Japanese-style beef stew.
  For our main dish we have prepared tempura wings. This Christmas, why not forget the turkey or fried chicken, and enjoy chicken wings tempura at Yamashiroyashozo?
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  Christmas
  
  Sakizuke:
  Santa’s small sack with tomato and miso sauce
  
  Wan-mono:
  Beef stew with bonito-based miso soup
  
  Hassun:
  Mashed sweet chinese yam and red peas
  Strawberry tempura
  Carrot castella
  Pickled red and white chinese artichoke in sweet and sour sauce
  Chawan-mushi with spinach
  Pickled cauliflower in rice bran
  Broiled shogoin daikon with monkfish liver and cream sauce
  
  Yaki-mono:
  Steamed yellowtail and ebi-imo taro, topped with grated pear
  
  Kuchinaoshi
  Ricotta cheese flavored with cumin seeds
  
  Main dish:
  Chicken drumstick tempura with dipping sauce for tempura
  
  Shokuji:
  Sushi such as the camellia, salmon, radish, and squid
  Red miso soup with red wine and raisins
  
  Dessert:
  Hoji-tea ice cream
  Sweet potato with ginger
  Gateau chocolate with chest nut
  
  
  
• 

  Shichi-Go-San

  The theme for November’s menu is “Shichi-Go-San.” Shichi-Go-San is an event that celebrates the growth of children since the Heian period. I prepared this menu to pray for the healthy growth and happiness of the children that will support Japan in the future.
  The appetizer is Yamashiroya Shozo's signature red rice. All our employees tie “mizuhiki” ornaments with their wishes. For the appetizer, we prepared a lovely homemade Chitose-ame candy. The menu also includes sea bream and red and white ingredients for a celebratory occasion.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  Shichi-Go-San
  
  Sakizuke:
  Red rice with“mizuhiki”ornament
  
  Wan-mono:
  Grated garbanzo beans in bonito-base soup with kebab
  
  Hassun:
  Monkfish liver with ponzu
  Three-color pickles flavored with lemon grass
  Spam cutlet
  Pickled mushroom in bran tempura
  Homemade chitose candy
  Pickled mackerel with cumin
  Sweet potato cheese cake with apricot
  
  Mushi-mono:
  Low-temperature cooked autumn sea bream, served with genovese sauce
  
  Kuchinaoshi
  Homemade ricotta cheese
  
  Main dish:
  Magrets duck cooked in red wine with juniper berry, served with foie gras and baked apple
  
  Shokuji:
  Conger chirashi sushi with pickled green shiso leaves and myoga radish
  Red miso soup with cream cheese
  
  Dessert:
  Hoji-tea ice cream
  Baked persimmon
  Lotus roots pudding
  
  
  
  
• 

  Halloween

  The theme of our menu for October is “Halloween,” and it will feature pumpkin and sweets that will remind you of Halloween.
  Celebrated on October 31st every year, Halloween has been rapidly gaining popularity in recent years. Shibuya, where our restaurant is located, will get in the mood for Halloween once October comes around, and you can enjoy the sight of people dressed in costumes. We hope you look forward to our original Halloween-themed Kyo-kuzushi kappo that will be served at Yamashiroya Shozo this autumn in Shibuya, the city of Halloween.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  Halloween
  
  Sakizuke:
  Ball-shaped tuna sushi, like a candy
  
  Wan-mono:
  Grated broad peanut-pumpkin soup with biscuit and foie gras
  
  Hassun:
  Ginkgo nut, radish and purple sweet potato, served with bagna càuda and miso
  Deep-fried shiitake mushroom with rice crackers
  Pickled colinky in rice bran
  Stir-fried yam with truffle salt
  Steamed taro with miso and chocolate
  Sweet rolled omelet with hoji-tea
  Grilled eel with cucumber in sweet vinegar
  
  
  Mushi-mono:
  Steamed lettuce roll with Hamo fish and matsutake mushroom
  
  Kuchinaoshi
  Ricotta cheese with sour orange and rice cracker
  
  Main dish:
  Pork stir-fry with grated ginger sauce, served with jack O lantern
  
  Shokuji:
  Ochazuke with sea bream and sesame cream
  
  Dessert:
  Hoji-tea ice cream
  Pumpkin and sweet bean ball
  Baked pumpkin cake with soybean flour
  
  
  
  
• 

  Harvest Moon

  The theme of the menu in September is the “Harvest Moon.” The season of the mid-Autumn harvest moon, said to be the time of year when the moon is at its most beautiful, has arrived. Since ancient times, Japan has revered the moon, with the people enjoying lunar-viewing parties as part of the festivities that encompass the celebrations of the fall harvest.
  The “Harvest Moon” menu of September makes lavish use of autumn ingredients such as sweet potatoes, chestnuts, and beans, as we celebrate the harvests of the fall season.
  We have prepared several lunar-themed items (that evoke the shape of the full moon) which appear here and there, as we at Yamashiroya Shozo look forward to welcoming all of you to enjoy the moon-viewing season with us.
  At Yamashiroya Shozo, we hope you will enjoy our unique take on “Kyo-kuzushi kappo.”
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  Harvest Moon
  
  Sakizuke:
  Mochi ball with liver and deep-fried Enoki mushrooms
  
  Wan-mono:
  Bonito-based soup with grated chickpeas and horse meat kebab
  
  Hassun:
  Moon viewing tapioca balls
  Steamed satoimo taro with handmade sesame salt
  Pickled sliced Hamo fish and chrysanthemums
  Turnip pickled in sweet sour sauce and cloves
  Hasuimo sushi with red wine vinegar rice
  Simmered Chamiton pork with mashed potatoes
  Steamed abalone with white wine and dill
  
  Agemono:
  Bonito confit flavored with Yuzukosho and scorched fig
  
  Kuchinaoshi:
  Bitter melon sorbet
  
  Main dish:
  Pork cutlet covered with meringue and grated yam
  
  Shokuji:
  Steamed rice with chestnut and Porcini mushrooms
  Spicy red miso soup with nameko mushrooms
  
  Dessert:
  Hoji-tea ice cream
  Sweet-potato paste flavored with brandy
  Apple bunny
  
  
  
  
  
  
• 

  The Hamo Fish Course.

  The theme for July is the Hamo Fish Course.
  An indispensable summer dish in Kyoto, hamo (pike conger) is widely enjoyed as a seasonal taste from early summer onward.
  The fish is said to grow up drinking the waters of the rainy season, and reaches its peak season around the time of the Gion Festival, at the end of the rainy season.
  Because of its many small bones, hamo cannot be eaten as it is. A cooking method called "bone cutting" is used. Hamo bone cutting is a showcase for the skills of a Kyoto cuisine chef, even appearing in an expression proclaiming the task to be a test of mastery. A true chef is said to be able to place the blade so as to cut 26 bones every three centimeters.
  Yamashiroya Shozo carefully performs filleting and bone cutting for each and every hamo sent directly from the producing area in Oita Prefecture. We invite you to enjoy the Hamo Course, featuring an assortment of seasonal hamo throughout.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  The Hamo Fish Course
  
  Sakizuke:
  Fried Hamo fish marinated in spicy vinegar sauce
  
  Wan-mono:
  Cold bonito-based soup with grated tomato and green soy beans
  
  Hassun:
  Fresh asparagus topped with fermented bonito and cream cheese
  Salted oriental melon with tapenade and olive oil
  Minced Hamo inserted in Manganji pepper
  Deep-fried Hamo bones
  Hamo roe salted with bell pepper
  Zucchini pickled in rice bran
  Soy -braised pork with mashed potatoes
  
  Agemono:
  Deep-fried Hamo and Hamo based starch soup
  
  Kuchinaoshi:
  Soy milk sorbet with beet
  
  Main dish:
  Roasted Magrets duck and deep-fried Kamo eggplant, served with soy sauce and olive oil
  
  Shokuji:
  Steamed rice with grilled Hamo and corns
  Red miso soup with mozzarella cheese
  
  Dessert:
  Hoji-tea ice cream
  Pumpkin cake
  Sweet and spicy tomato
  
  
  
  
  
  
• 

  The 118th Night.

  June’s theme is The 118th Night.
  At Yamashiroya Shozo, we had planned our May menu around the theme The 88th Night of Spring, but had to suspend business due to the state of emergency declaration. We are approaching June full of regret without having been able to present our 88th Night menu to you all even once. For that reason, although it is a month late, we are delighted to offer you our 88th Night menu in June, restyled 30 days later as The 118th Night. We eagerly look forward to sharing the joy of eating out with you.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  The one hundred eighteenth night
  
  Sakizuke:
  Soba noodle with green powdered tea topped with peanut sauce
  
  Wan-mono:
  Bonito and broad beans-based soup with scallop ball and wasabi cream sauce
  
  Hassun:
  Green tea and sesame tofu
  Green maple leaf tempura
  Taranome kinpira with Chinese chili bean sauce
  Asparagus with black sesame sauce
  Boiled octopus mixed with Saikyo miso
  Red cabbage and shrimp mixed with cream cheese
  Pickled young corn in rice bran
  
  Nimono:
  Deep-fried Ainame fish and eggplant served with bonito-based soup and grated cucumber vinegar
  
  Kuchinaoshi:
  Shochu with green tea sorbet
  
  Main dish:
  Boiled chamiton pork and mashed potatoes wrapped in fresh magnolia leaf
  
  Shokuji:
  Ochazuke with roasted rice and deep-fried horse mackerel
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean jelly with earl grey tea
  Bean ball with green powdered tea
  
  
  
  
  
  
  
• 

  The eighty eighth night

  The theme for May is The Eighty eighth Night. The Eighty-eighth Night is the eighty eighth day after Risshun, the beginning of spring. This is the time when spring becomes summer, and weather becomes warm and mild; it marks the beginning of the season for sowing rice seeds and picking tea. There is a saying that if you drink fresh with fresh tea leaves harvested on the eighty eighth night, you can ward off illness. We have therefore included plenty of tea related ingredients in this month’s menu.
  Try the fragrant tea soba noodles served with a peanut sauce for an appetizer. Next, enjoy the fragrance of tea with tea sesame tofu and fresh tea leaf bud tempura. For the main dish, we have Chamiton pork from Kagoshima, made using pigs raised on a diet of tea leaves. The Chamiton pork is cooked in hojicha, wrapped in fresh magnolia leaf, and steamed with fresh grated potatoes. Take the opportunity to enjoy Yamashiroya Shozo's unique Kyoto Kuzushi Kappou (avant garde Kyoto cuisine) made using tea related ingredients.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
  
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  The eighty eighth night
  
  Sakizuke:
  　Soba noodle with green powdered tea topped with peanut sauce
  
  Wan-mono:
  　Bonito and broad beans-based soup with scallop ball and wasabi cream sauce
  
  Hassun:
  　Green tea and sesame tofu
  　The first tea leaf bud tempura
  　Taranome kinpira with Chinese chili bean sauce
  　Asparagus with black sesame sauce
  　Boiled octopus mixed with Saikyo miso
  　Spring cabbage and shrimp mixed with cream cheese
  　Pickled young corn in rice bran
  
  Nimono:
  　Deep-fried Ainame fish and eggplant served with bonito-based soup and grated cucumber vinegar
  
  Kuchinaoshi:
  　Shochu with green tea sorbet
  
  Main dish:
  　Boiled chamiton pork and mashed potatoes wrapped in fresh magnolia leaf
  
  Shokuji:
  　Ochazuke with roasted rice and deep-fried horse mackerel
  
  Dessert:
  　Hoji-tea ice cream
  　Sweet bean jelly with earl grey tea
  　Bean ball with green powdered tea
  
  
  
  
  
  
  
  
• 

  Cherry Blossom Viewing

  The theme for April’s recipes is “Hanami”. “Hanami”—watching cherry blossoms to celebrate the coming of spring—is one of Japan’s oldest traditions.
  Cherry blossoms or sakura fall off the tree branches after blooming in just 2 short weeks, and the beautiful scenery of the flowers fluttering in the wind is often likened to how fragile life is.
  This month’s course starts from mini plate appetizers that resemble lunchboxes for hanami picnics. The mini plates contain hanami dumplings and Kyoto egg sandwich with savory rolled omelletes, made to resemble lunchbox items. Next, we have bamboo shoot soup, a typical seasonal ingredient in spring. To allow you to enjoy lots of rice wine during your hanami, turmeric is mixed into the soup stock, making it an alcohol detox. The main dish is horse meat. Horse meat is also called sakura meat, making it the perfect meat for this season. Other than that, the dishes are also sprinkled with sakura petals.
  Please savor your meal as if you were at a hanami picnic at Yamashiroya Shozo.
  Enjoy a unique “neo-Kyoto haute cuisine” at Yamashiroya Shozo.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
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  Sakizuke:
  Dumplings
  　　　Egg yolk pickled in rice bran
  　　　Konnyaku ball simmered in soy sauce
  　　　Duck meat ball simmered teriyaki sauce
  Blowfish skin pink jelly
  Arch shell and asparagus mixed with walnuts and miso
  Egg sandwich alla Kyoto
  
  Wan-mono:
  Spicy bonito-based soup with bamboo shoots and seaweed
  
  Oshinogi:
  Sea bream sushi wrapped in a leaf of cherry blossom
  
  Agemono:
  Fresh bonito cutlet served with ponzu sauce
  
  Kuchinaoshi:
  Cherry blossom sorbet
  
  Main dish:
  Horse sashimi tartar served with four kinds of sauce
  
  Shokuji:
  Grilled Spanish mackerel with saikyo miso rice bowl
  
  Tomewan:
  Bonito-based soup with dried shrimp tempura
  
  Dessert:
  Hoji-tea ice cream
  Bean ball with cherry blossoms and cheese
  Dorayaki with strawberry
  
• 

  Breath of Spring

  The theme of our March menu is "Breath of Spring". The Breath of Spring is what makes us feel the arrival of spring, and the life that it brings. As this is being written, in February, it is still cold, but the first breath of spring has come, and we are starting to see warmer days. Spring is already around the corner.
  The end of winter is expressed with our Deep-fried Bamboo Shoots with Coconut and Lingering Snow Espuma, an appetizer that has become a staple in the Breath of Spring, and brings anticipation for spring's arrival. It is the beginning of the course. In the bowls and simmered dishes, the warmth of spring is expressed by our cherry-red soup and bean paste, and the wild vegetables used throughout the course give you a sense of the strength of life.
  Visit Yamashiro-ya Shozo and try our original Kyoto Kuzushi cuisine.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
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  Sakizuke:　
  Deep-fried bamboo shoots with coconuts and Japanese pepper foam
  
  Wan-mono:
  Bonito-based miso soup with minced calm ball and water cress
  
  Hassun:
  Spicy boiled fire fly squid
  Small fish with beaten egg and cumin
  Taranome pickled in rice bran tempura
  Marinated spring onions in plum vinegar
  Rolled sushi with rape blossom and jelly fish
  Marinated Udo in miso
  Grated Japanese parsley soup
  
  Mushimono:
  Steamed salmon trout, clams, autumn poem topped with pink milk starch
  
  Kuchinaoshi:
  Yuzu flavored ricotta cheese with rice cracker
  
  Main dish:
  Pork loin cullet flavored with truffle
  
  Shokuji:
  Seafood chirashi sushi
  
  Tomewan
  Red miso soup with deep-fried Japanese butterbur
  
  Dessert:
  Hoji-tea ice cream
  Amazake mousse
  White chocolate with rice cracker
• 

  Setsubun（bean-throwing day）

  February’s menu theme is “Setsubun.” “Setsubun” once refered to the day before the beginning of spring, summer, autumn, or winter. In Japan’s lunar calendar, the new year began in the spring, so Setsubun, the day before the beginning of spring, was an important day, and was the equivalent of New Year's Eve. Therefore, the Setsubun before spring was considered important, and the word Setsubun came to refer to this day. The well known bean-throwing ceremony is an event to purge evil spirits to welcome the New Year as well.
  We use seasonal ingredients and traditional culinary techniques to prepare the unique “Kyo-kuzushi kappo” of Yamashiroya.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
  
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  Sakizuke:　
  Non traditional “Lucky direction roll”
  
  Wan-mono:
  Kenchin-jiru soup with deep-fried tofu mixed with some sliced vegetables
  
  Hassun:
  Roasted soy beans
  Sardine boiled in sweetened and soy sauce with poppy seeds
  Spicy konjac
  Pickled broccoli in rice bran
  Plum-flavored gluten
  Grilled bamboo shoots with herbs
  Kumquat cooked with honey and pear
  
  Nimono:
  Sea bream and Kyoto radish cooked in bonito-based soup with curry flavor
  
  Kuchinaoshi:
  Yuzu flavored ricotta cheese with rice cracker
  
  Main dish:
  Whale meat sashimi marinated in Saikyo miso,
  served with fried buckwheat noodles and mustards sauce
  
  Shokuji:
  Ochazuke with salted plum, sed kelp, rice cracker and blowfish
  
  Dessert:
  Hoji-tea ice cream
  Good luck in!
  Red wine agar jelly
  
  
  
  
  
  
  
  
  
• 

  Pure White

  The theme for the January meal plan is “Pure White”. While we are entering the coldest and harshest season of the year, this is also the only season during which we are graced with the beautiful landscape after a snowfall.
  The colors of the meals in the plan are also made to be “white” so that it will be a feast for the eyes as well. As was written by Yutaka Hara in a haiku poem, “Roast some mochi, and turn over the leaf to a new year”, let’s reflect on the previous year and look ahead to the new year with renewed hopes and resolutions. We use seasonal ingredients and traditional culinary techniques to prepare the unique “Kyo-kuzushi kappo” of Yamashiroya.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
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  Sakizuke:　
  Pickled mackerel sandwich with white celery
  
  Wan-mono:
  Bonito and milk Kuzu starch soup with soft cod roe
  
  Hassun:
  Pickled cauliflower in rice bran
  Maitake mushroom salad dressed with tofu paste
  Leek mixed with yam and quail egg
  Creamed soup with lily bulb
  Boiled burdock mixed with spicy cod roe
  Marinated boiled Japanese pond smelt
  Seared scallop with salted bonito guts
  
  Agemono:
  Deep-fried stuffed lotus root and foie gras
  
  Kuchinaoshi:
  Ricotta cheese with organic yuzu citron
  
  Main dish:
  Beef tongue in chicken-based soup served with boiled organic mandarin
  
  Shokuji:
  Cooked rice with fresh peppers
  
  Tomewan:
  Red miso soup with mascarpone
  
  Dessert:
  Hoji-tea ice cream
  Steamed yam bun
  Bean ball with mashed potatoes
  
  
  
  
  
  
  
  
• 

  Torino-Ichi（Poultry Fair）

  Our theme for November’s menu is Torino-Ichi. Taking place upon each day of the rooster in November, Torino-Ichi (Poultry Fair) is a festival where people pray for good fortune and prosperity. Celebrated at Otori-jinja shrines across the Kanto region, the festival dates back to the Edo period, and was even featured in classic ukiyo-e prints and Ichiyo Higuchi’s novella“Takekurabe”.
  Participants in the festival buy special good luck charms known as engi-kumade (lucky rakes), and pray for wealth and prosperity in the coming year. These engi-kumade are said to “rake in fortune” and “sweep up blessings”. They are also bought to “snatch up good fortune”, and for this purpose they mimic the talons of an eagle (washi), a reference to the Japanese verb washitsugamu, meaning to snatch or grab.
  Additionally, charms of different sizes are sold, and there is a custom of buying one size bigger than you bought the previous year, in the hopes that the coming year will be more prosperous than the previous one.
  At Yamashiro Shozo this month, we are drawing upon this ancient and wonderful cultural tradition, and interpreting it through our unique “Kyo-kuzushi kappo”.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
  
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  Sakizuke & Hassun:　
  Red konnyaku cooked in bonito-based soup
  Steamed shrimp ball
  Sweet and spicy quail egg
  Daikon pickled in salted rice yeast
  Sweet potato Mochi with foie gras
  Sweetened mochi flavored with Japanese pepper
  
  Wan-mono:
  Bonito and pumpkin-based soup with Maqre duck meatball
  
  Otsukuri:
  Amberjack sashimi served with sake and Yuzu
  
  Agemono:
  Yam tempura and conger eel tempura, served with miso and mascarpone
  
  Kuchinaoshi:
  Pickled tofu in rice bran with dried seaweed
  
  Main dish:
  Horse tataki served with avocado sauce
  
  Shokuji:
  Squid ink flavored Ochazuke with minced chicken
  
  Dessert:
  Hoji-tea ice cream
  Persimmon mousse
  Bean ball with chestnut
  
  
  
  
  
  
• 

  Red Maple Leaf Hunting

  The theme for October’s menu is “Red Maple Leaf Hunting.” Aristocrats of the Heian period admired many flowers such as cherry and wisteria blossoms, but in point of fact, autumn maple leaves are rarely mentioned. Cherry trees were planted in the Imperial Palace and at the estates of the aristocracy, but enjoying the autumn colors required an excursion to the mountains. Originally, the same word used for hunting animals was used to refer to the activity, as Heian aristocrats used to say jokingly that they were going hunting when they went to appreciate the autumn leaves.
  We created a menu based on this time-honored culture of autumn foliage viewing, with dishes that evoke the imagery of red autumn leaves. Please enjoy Yamashiroya Shozo’s unique interpretation of innovative Kyoto cuisine.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
  
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  Sakizuke:　
  Scorched saury, apple and cumin mixed with sweet vinegar
  
  Wan-mono:
  Bonito based soup with grated potato and minced venison ball
  
  Hassun:
  Half raw sea bream preserved in seaweed
  Scorched sweet chestnut
  Ginkgo nut in perilla oil
  Deep-fried gluten cake sandwich with Tapenade
  Fresh yuba mixed with mascarpone cheese
  Salted Hamo fish roe with Yuzu citron
  
  Agemono:
  Deep-fried bonito and turnip served with bonito-based soup starch
  
  Kuchinaoshi:
  Pickled tofu in rice bran with dried seaweed
  
  Main dish:
  Steamed pork and dried persimmon mixed with tofu and miso
  
  Shokuji:
  Rice cooked in tomato-based soup with grilled Hamo fish
  
  Tomewan:
  Bonito-based soup with deep-fried Hamo liver
  
  Dessert:
  Hoji-tea ice cream
  Sangria jelly with pear
  Black sesame ball
  
  
  
  
  
• 

  All Matsutake Mushrooms

  The concept of the September menu is ”All Matsutake Mushrooms.” Matsutake mushrooms and other mushrooms are mentioned in old historical Japanese texts such as The Nihon Shoki/The Chronicles of Japan and Manyoshu. The Kokin Wakashū　(an anthology of Japanese waka poetry) written during the Heian period has poems about how aristocrats enjoyed matsutake mushroom hunting as a seasonal event. There is a saying, “Matsutake mushrooms smell excellent, and Shimeji mushrooms taste excellent,” which shows how Matsutake mushrooms have great smells. Therefore, it is often eaten to bring out the smells in menus like “matsutake mushroom and Japanese broth steamed in a teapot” as well as “matsutake rice.” However, they continue to be difficult to artificially cultivate, and the produced amount is declining each year. It has become an expensive ingredient just for enjoying the fragrance.
  Plenty of these matsutake mushrooms that smell excellent were used to express Yamashiroyashozo’s original “Innovative Kyoto Cuisine.”
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
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  Sakizuke:　
  Matsutake mushrooms and sea bream sashimi
  
  Wan-mono:
  Foamed bonito-based soup with lotus mochi and Yuzu pepper
  
  Hassun:
  Sliced Hamo and purple chrysanthemums mixed with vinegar
  Chinese lantern
  Deep-fried Enoki mushrooms
  Shimeji mushrooms boiled in miso and soy sauce
  Hamo roe jelly
  Salmon roe and olive oil drops
  
  Mushimono:
  Hamo, matsutake mushrooms and steamed rice served with spicy Kuzu starch sauce
  
  Kuchinaoshi:
  Celery sorbet
  
  Main dish:
  Sliced cinfit de magret canard, steamed matsutake mushrooms and scorched fig
  
  Shokuji:
  Steamed rice with matsutake mushrooms and shallot
  
  Tomewan:
  Red miso soup with deep-fried pumpkin
  
  Desset:
  Hoji-tea ice cream
  Bean ball with purple potatoes
  tiramisu with tofu
  
  
  
  
  
• 

  Hamo-centric Dishes Part.2

  As a continuation from our July menu, our August menu is “Hamo-centric Dishes Part 2.” In August, as in July, we are getting fresh Hamo (Daggertooth pike conger) air-flown from Oita’s Kitsuki City, carefully cut them in-store, and debone them. We make broth from the Hamo bones we get while deboning them by boiling them for 5 hours, and the broth is also used to full extent in all the dishes. In particular, it is used for the main course, “Hamo Shabu Plan,” in which each serving comes with a personal shabu-shabu hotpot and is a must-try. Organic red onions and hearty maitake mushrooms, from Oita as well, are served together on the side. Don’t be fooled by the simple cooking method, as the broth may be light but combined with the rich and potent “Hamo”, it will blow you away.
  Our August menu, “Hamo-centric Dishes Part 2.” As we did in July, we will continue to use fresh Hamo to its full potential to serve you our original “Kyoto Deconstructed Fine Dining.”
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
  
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  Sakizuke:
  Grilled Hamo fish and mayonnaise with satsuma mandarin sauce
  
  Wan-mono:
  Shrimp dumpling and coriander in fermented fish soy sauce
  
  Hassun:
  Steamed Hamo sushi with Japanese pepper
  Pickled young ginger with cloves
  Boiled Hamo roe cooked with curry powder
  Deep-fried Hamo bones
  Zucchini pickled in bran
  Young plum pickled in sweet sauce
  Hamo and cucumber mixed with sweet vinegar
  
  Nimono:
  Boiled Hamo with tomato juice and vegetables served with tomato miso sauce
  
  Kuchinaoshi:
  Celery sorbet
  
  Main dish:
  Steamed chicken in fermented fish soy sauce
  
  Shokuji:
  Tendon topped with Hamo tempura
  
  Tomewan
  Red miso soup with Hamo fish bladder
  
  Dessert:
  Hoji-tea ice cream
  Sweet bean jelly with Shikwasa
  Kuzu starch noodle with jasmine sweet sauce
  
  
  
  
  
  
• 

  Hamo zukushi

  The theme of our July menu will be “Hamozukushi.” Hamo (pike conger) may be a fish unfamiliar to people living in eastern Japan, but in the Kansai region and especially in Kyoto, it is an ingredient that has been well-loved and often enjoyed since ancient times.
  In our hope to allow as many people in Tokyo as possible to conveniently enjoy the taste of hamo, we have been procuring fresh hamo from Kitsuki City in Oita prefecture with which we share deep affinities. The fish is shipped to us by air and carefully prepared at our restaurant.
  The dashi stock is made by extracting the flavors from the hamo bones recovered during our preparation of the fish over the course of five hours, and it features prominently in our menu. In particular, for the “Hamo-shabu Plan” whose main dish is hamo-shabu, every guest will be served this delicious stock as a shabu-shabu base.
  We use organic red onions as well as meaty Maitake mushrooms sourced from Oita prefecture for the garnish.
  Enjoy the subtle but powerfully memorable flavors unique to hamo that has been prepared using our simple culinary techniques.
  This “Hamozukushi” will be available in July. We will continue to use seasonal ingredients based on the prevailing theme to showcase our restaurant’s unique take on “Kyo-kuzushi kappo.”
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
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  Sakizuke:
  Sesame tofu with satsuma mandarin sauce
  
  Wan-mono:
  Grilled Hamo fish with tomato-based soup
  
  Hassun:
  Steamed Hamo sushi with Japanese pepper
  Boiled Hamo roe with vegetables
  Deep-fried Hamo bones
  Minced octopus ball with basil jelly sauce
  Pumpkin pickled in rice bran
  New sweet potatoes cooked in brandy
  Green tomato flavored with orange liqueur
  
  Age-mono:
  Hamo tempura with spicy salt and served with pickled plum
  
  Kuchinaoshi:
  Celery sorbet
  
  Main dish:
  Pork cutlet topped with dried egg yolk and minced yam
  
  Shokuji:
  Hamo ochazuke in Hamo soup-base, served with Japanese rice crackers
  
  Dessert:
  Hoji-tea ice cream
  Rice-flour dumplings and Dragon fruits
  Pudding with green soybeans
  
  
  
  
  
• 

  Summer Purification Rites

  The theme for the June menu is ‘Summer Purification Rites (Nagoshi no Harae)’. At the event held on June 30th, people pass through a cogon grass ring built in the shrine grounds in order to rid themselves of sins and impurities. This ritual is also known as ‘Chinowa-kuguri’. Chinowa refers to a ring (wa) woven from cogon grass (chigaya).
  The origin of this traditional event can be traced back to the purification ritual of the creator deity Izanagi. It is still held at shrines all over Japan around June 30th, even though we have moved to the Gregorian calendar.
  In accordance with the theme of ‘Summer Purification Rites’, we present our restaurant ‘Kyoto Kuzushi Kappo’, which uses seasonal ingredients.
  We also have a large selection of specially imported Italian wines to accompany our dishes and offer takeout and delivery menus. We believe you will find our restaurant to be an ideal location for dining with friends, family or colleagues.
  We look forward to your visit.
  
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  Sakizuke:
  Sesame paste stiffened with Kuzu starch
  
  Wan-mono:
  Grated broad beans in bonito-based soup with deep-fried fat greenling
  
  Hassun:
  Deep-fried young sweet fish with salt and herbs
  Stir-fried green soy beans with garlic
  Cold corn pudding
  Pickled sugar snap pea in rice bran
  Pickled mozzarella in rice bran and miso
  Stir-fried burdock with salty and sweet sauce
  Deep-fried shallot with vinegar miso
  
  Agemono:
  Bonito tataki cutlet
  
  Kuchinaoshi:
  Celery and sake sorbet
  
  Main dish:
  Horse tataki served with roquette sauce
  
  Shokuji:
  Eel Chirashi sushi
  
  Tomewan:
  Red miso soup with deep-fried eggplant
  
  Dessert:
  Hoji-tea ice cream
  Sake lees mousse
  Pineapple pickled in plum wine
  
  
  
  
  
• 

  Setsubun（bean-throwing day）

  Our theme for the month of February is “Setsubun.” Setsubun refers to the days before the seasonal turning points of the first days of spring, summer, autumn, and winter. Setsubun thus occurs four times a year. However, in the Japanese lunar calendar, the new year starts in the spring, so the Setsubun that occurs the day before spring starts (February 3rd) is a very important day similar to New Year’s Eve. Therefore, importance is placed on this Setsubun in particular, and “Setsubun” in general now mainly refers to this day.
  In the past, during the turning points of the seasons, and particularly during the turning points between the old and the new year, it was thought that evil spirits could enter more easily, and many rituals to get rid of these spirits took place. The act of scattering parched beans, which all Japanese people are familiar with, is an example of a ritual to get rid of evil spirits to welcome the new year.
  At Yamashiroya Shozo, we utilize seasonal materials in accordance with each month’s theme and express an original “Kyo kuzushi Kappo.”
  Furthermore, we always import many varieties of Italian wine that fit with our menu, so you can always find yourself satisfied no matter the occasion, be it a company gathering or enjoying time with family and friends. We always keep our restaurant warm in anticipation of our guests.
  
  ------------------------------------------------------------------------------
  
  Sakizuke:
  Non traditional“Lucky direction roll”
  
  Wan-mono:
  Bonito-based soup with grated Kyoto radish and chia seeds, blowfish and ginkgo nuts
  
  Hassun:
  Roasted soy beans
  Deep-fried sardine with rice crackers
  Raw sea bream mixed with grated green soybeans
  Spicy konnyaku
  Pickled broccoli in rice bran
  Spicy crab flakes
  Roasted bamboo shoot with various herbs　
  
  Nimono:
  Kyoto radish and sea bream cooked in bonito-based soup with curry flavor
  
  Kuchinaoshi:
  Scorched mozzarella with miso and vinegar
  
  Main dish:
  Raw whale tataki and mustard soy sauce served with fried buckwheat noodles
  
  Shokuji:
  Home-made fermented sardine Ochazuke with fresh seaweed
  
  Dessert:
  Hoji-tea ice cream
  Good luck in !
  White bean ball
• 

  The Whiteness of New Year

  The theme for January’s menu is “The Whiteness of New Year” It is the coldest it has been this season, and it keeps getting colder, but the winter scenery after snow has just fallen is a beautiful sight that can only be seen during this time of year.
  
  Our menu items are centered around the color “white” in line with January’s theme, and are quite a sight for the eyes.
  
  Yutaka Hara’s haiku goes as follows: “Grill a few mochi, welcome in the brand new year, turning back around.” Let us look back on the last twelve months as we nurture our wishes and goals for the new year.
  
  We are keeping our restaurant warm for your arrival.
  
  ------------------------------------------------------------------------------
  
  Sakizuke:
  Squid sushi with strawberry
  
  Wanmono:
  Bonito and milk Kuzu starch soup with cod roe
  
  Hassun:
  Pickled tofu in miso
  Leek mixed with yam and quail egg
  Rape blossoms mixed with mustard topped by thinly-sliced radish
  Pickled cauliflower in rice bran
  Boiled burdock root mixed with spicy cod roe
  Creamed soup with lily bulb
  Deep-fried lake smelt with spelt wheat　
  
  Agemono:
  Scallop-cream croquette with porcini mushroom
  
  Kuchinaoshi:
  Cream cheese mixed with bonito flakes served with seaweed
  
  Syusai:
  Tsukune with quail egg in chicken broth
  
  Shokuji:
  Ochazuke a la carbonara with fresh pepper
  
  Dessert:
  Hoji-tea ice cream
  Agar jelly with dried orange
  Coffee and vanilla castella sponge cake
  
• 

  The Warm Days of Winter

  Similar to the Indian Summer of autumn, we have some warm days during winter.
  December is a very busy month with many year-end parties and preparing for the New Year. Remaining healthy for such activities is very important.
  
  We have created a menu with various seasonal ingredients which will offer you highly nutritional dishes and bring body warmth.
  
  We hope you will enjoy the “winter warmth” as well as the festivities of this season.
  
  Selected wines of December
  　　＊3 di NOTTE VINO SPUMANTE BRUT
  　　＊FIANO DI AVELLINO SIGNIFER D.O.C.G.
  　　＊CAMPANIA AGLIANICO I.G.P.
  ------------------------------------------------------------------------------
  
  Sakizuke: San Marino ham with egg yolk foam
  
  Wan-mono: Bonito-based soup with anglerfish liver, Chinese cabbage and spicy miso
  
  Hassun: Kyoto carrot and white celery mixed with olive oil and Japanese pepper
  Red Konnyaku pickled in rice bran
  Stir-fried organic green papaya with soy sauce and sugar
  Steamed foie gras with citrus vinegar
  Bonito-based simmered Japanese radish with beets and miso
  Seaweed with herring roe soaked in bonito-based soup
  
  Nimono: Cooked yellowtail and Kyoto yam with grated La France pear
  
  Kuchinaoshi: Cream cheese mixed with bonito flakes served with seaweed
  
  Main dish: Pork tempura covered with cheese sauce
  
  Shokuji: Spicy Ochazuke with soy sauce marinated tuna and olive oil
  
  Dessert: Hoji-tea ice cream
  Bean ball and chocolate
  Lotus root jelly
  
• 

  Autumn Leaves

  The autumn leaves and the Heian Period aristocrats remind us the event in the Tale of Genji written in the 12th century, in which the main character Hikaru Genji performs the elegant Seigaiha dance.
  The Heian Period aristocrats loved various blossoms and flowers such as cherry blossoms and wisteria, but autumn leaves do not appear in the Tale of Genji so often.
  This is because cherry trees and others can be planted in the garden of the court, but they had to go to the mountainside to enjoy the autumn leaves. The word “Kari” originally means to hunt the animals, but they used the word to hunt the autumn leaves.
  
  We hope you will enjoy the seasonal menu with the arrival of autumn.
  
  Selected wines of October
  　　＊3 di NOTTE VINO SPUMANTE BRUT
  　　＊DORO BIANCO GARDA BIANCO D.O.C.
  　　＊CHIARETTO VALTENESI CLASSICO D.O.C.
  
  ――――――――――――――――――――――――――――――――――
  
  Sakizuke: Round sushi with saury and Foie gras miso
  
  Wan-mono: Bonito-based soup with grated green apple and magret de carand
  
  Hassun: Sweet potato chips and soy milk dip
  Chestnuts cooked in coconut milk
  Ginko nuts pickled in fermented fish sauce
  Stir-fried yam with garlic, soy sauce and butter
  Brown mushrooms pickled in rice bran
  Hamo fish roe jelly
  Swordfish with beated egg
  
  Nimono: Deep-fried tofu mixed with chopped Kyoto yam, covered with crab starch
  
  Kuchinaoshi: Yuzu ricotta cheese with rice cracker
  
  Main dish: Sliced, steamed chicken with Matsutake mushrooms, served with Japanese pickles and cashew nuts
  
  Shokuji: Rice cooked in tomato-based soup with grilled Hamo fish
  
  Tomewan: Bonito-based soup with deep-fried Hamo liver
  
  Dessert: Hoji-tea ice cream
  Black sesame ball
  Half-dried persimmon with Mirin
• 

  Chrysanthemum Festival

  Sakizuke: Sushi with yellow chrysanthemum, grilled Shiitake mushroom and smoked salmon, served with foamed ginger
  
  Wan-mono: Foamed bonito-based soup with lotus mochi and Yuzu pepper
  
  Hassun: Pickled sliced Hamo fish and chrysanthemums
  Salmon roe and olive drops
  Chinese lantern
  Pumpkin pickled in rice bran
  Deep-fried Enoki mushrooms
  Shimeji mushrooms mixed with miso and seaweed
  Rice cracker sandwich with foie gras and sweet beans
  
  Nimono: Steamed Kanpachi fish, radish and Shungiku, covered with sweet and spicy starch
  
  Kuchinaoshi: Pear and celery sorbet
  
  Main dish: Meat dumpling with truffle, served with grated cucumber
  
  Shokuji: Steamed rice with spicy miso and chestnuts
  
  Tomewan: Red miso soup with mozzarella
  
  Dessert: Hoji-tea ice cream
  Mushed sweet potato with dried apricot
  Cocoa biscotti with Marsala wine
• 

  Beating Summer Heat

  “Shokibarai” or beating summer heat is the Japanese tradition, to eat cold food or ingredients to cool down the body heat during summer. Not only the food but also the Chinese herbal medicine is used which has the effect to cool down the body heat.
  Based on the Chinese herbal medicine, sometimes warm or hot drinks and food were taken.
  However, nowadays most people drink cold soft drinks or beer to overcome summer heat, and this tradition has become an excuse to enjoy drinks and food to get rid of summer heat or stress at work.
  
  We hope this month’s menu will give you the power to fight against sever summer heat.
  
  Selected wines of August
  　　＊3 di NOTTE VINO SPUMANTE BRUT
  　　＊OFFIDA PECORINO D.O.C.G. BIO
  　　＊DORIAN EMILIA I.G.T. ROSSO
  
  ――――――――――――――――――――――――――――――――――
  
  Sakizuke: Yam soup with abalone and abalone liver soy sauce, served with seaweed
  
  Wan-mono: Shrimp dumpling and coriander in fermented fish soy sauce soup with citrus
  
  Hassun: Soft-shell turtle jelly
  Eel, cucumber and white peach mixed with vinegar
  Sword fish with soy sauce and egg
  Zucchini pickled in rice bran
  Young plum pickled in sweet sauce
  Stir-fried Goya with deep-fried tofu
  Fruit tomato jelly
  
  Nimono: Cold assorted dish; Hamo fish, Okura, spaghetti squash and tomato
  
  Kuchinaoshi: Celery and grape sorbet
  
  Main dish: Stewed pork with Yuba and salty wasabi
  
  Shokuji: Hamao tempura rice bowl with young Yuzu
  
  Tomewan: Red miso soup with Hamo air bladder
  
  Dessert: Hoji-tea ice cream
  Fig florentin
  Water melon jelly
  
• 

  Various Hamo Fish Dishes

  Various Hamo Fish Dishes
  
  Hamo fish has not commonly been eaten in the Kanto region, but has been popular with people in Kansai and especially Kyoto. We will serve fresh Hamo fish to Tokyo diners by arranging air shipment of fresh Hamo from Ohita Prefecture for special preparation in our restaurant.
  
  The soup-base is made from Hamo bones, cooking over five hours, which is served as a Shabushabu base. Please enjoy the simple yet delicious dishes
  
  Organic red onions and thick Maitaki mushrooms are served with Hamo fish. We also imported directly Italian wine which add fine flavour to these Japanese dishes.
  
  We hope that this month’s menu will be enjoyed in the company of your family, friends or corporate colleagues.
  
  
  Selected wines of July
  　　＊3 di NOTTE VINO SPUMANTE BRUT
  　　＊MARCHE PASSERINA I.G.P.
  　　＊VINO ROSSO VERONESE I.G.T. "GODO"
  
  
  ――――――――――――――――――――――――――――――――――
  
  Various Hamo Fish Dishes
  
  Sakizuke: Poached Hamo fish and Junsai in Vichyssoise jelly
  
  Wan-mono: Grilled Hamo fish with tomato-based soup flavored with olive oil
  
  Hassun: Steamed Hamo sushi with Japanese pepper
  Cooked Hamo roe with beaten eggs
  Deep-fried Hamo bones
  Deep-fried Hamo with sesame
  Pumpkin pickled in rice bran
  New sweet potatoes cooked in brandy
  Green tomatoes flavored with orange liquor
  
  Age-mono: Hamo tempura with spicy salt served with pickled plum
  
  Kuchinaoshi: Celery and green grape sorbet
  
  Main dish: Two varieties of horse sashimi with olive oil, served with pickled new onion and raisons
  
  Shokuji: Hamo ochazuke in Hamo soup-base, served with Japanese rice crackers
  
  Dessert: Hoji-tea ice cream
  Two jellies, black-tea and peach
  Sweet pumpkin Chakin
  
• 

  Cleansing of impurities for Summer

  At the end of June, there is a traditional ritual to get rid of all impurities from the first half of the year.
  This is a wish for health and well-being for the rest of the year. Even today, this ritual can be seen at various shrines around Japan on June 30th.
  
  Our restaurant offers a menu designed for the health of the diner. We hope you will overcome the heat of Summer.
  
  
  Selected wines of June
  　　＊3 di NOTTE VINO SPUMANTE BRUT
  　　＊ZIBIBBO I.G.P.
  　　＊VALPOLICELLA CLASSICO SUPERIORE D.O.C.
  
  ――――――――――――――――――――――――――――――――――
  
  Cleansing of impurities for Summer
  
  Sakizuke: Seared tuna, deep-fried shallot, served with vinegar miso
  
  Wan-mono: Red cabbage and bonito starched milk soup with savory cabbage roll
  
  Hassun: Bracken starch tofu cake with sesame and red beans
  Stir-fried green soy beans with garlic
  Deep-fried young sweetfish with herbs
  Cold corn pudding
  Apricot, radish and paprika pickled in sweet vinegar
  Chopped raw horse mackerel with pickled plum and miso
  
  Mushi-mono: Chicken and Kiritanpo in fermented fish soy sauce soup with Junsai
  
  Kuchinaoshi: Celery sorbet with Kumin-flavored tomato foam
  
  Main dish: Grilled lamb marinated in Saikyo miso
  Round eggplant with miso
  Thinly-sliced pickled lotus root and thyme
  
  Shokuji: Eel chirashi sushi
  
  Tomewan: Red miso soup with new ginger pickled in rice bran
  
  Dessert: Hoji-tea ice cream
  Sake lees mousse
  Pineapple pickled in plum wine
  
  
• 

  Ｃｈｅｒｒｙ　Ｂｌｏｓｓｏｍ　Ｖｉｅｗｉｎｇ

  Ｃｈｅｒｒｙ　Ｂｌｏｓｓｏｍ　Ｖｉｅｗｉｎｇ
  
  Ｉｎ　Ｊａｐａｎ　ｔｈｅ　ｔｅｒｍ　＂ｂｌｏｓｓｏｍ　ｖｉｅｗｉｎｇ＂　ｒｅｌａｔｅｓ　ｔｏ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ａｎｄ　ｉｓ　ｃｕｓｔｏｍ　ｔｈａｔ　ｄａｔｅｓ　ｂａｃｋ　ｆｏｒ　ａ　ｔｈｏｕｓａｎｄ　ｙｅａｒｓ．　Ｏｒｉｇｉｎａｌｌｙ，　ｂｌｏｓｓｏｍ－ｖｉｅｗｉｎｇ　ｗａｓ　ｉｎｔｒｏｄｕｃｅｄ　ｆｒｏｍ　Ｃｈｉｎａ　ａｔ　ａ　ｔｉｍｅ　ｗｈｅｎ　ｐｌｕｍ　ｂｌｏｓｓｏｍ　ｖｉｅｗｉｎｇ　ｗａｓ　ｍｏｒｅ　ｃｏｍｍｏｎ　ｉｎ　Ｊａｐａｎ．　Ｄｕｒｉｎｇ　ｔｈｅ　Ｈｅｉａｎ　Ｐｅｒｉｏｄ，　ｔｈｒｏｕｇｈｏｕｔ　Ｊａｐａｎ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ｖｉｅｗｉｎｇ　ｔｏｏｋ　ｏｖｅｒ．　Ａｌｌ　ｏｖｅｒ　Ｊａｐａｎ，　ｐｅｏｐｌｅ　ｅｎｊｏｙｅｄ　ｖｉｅｗｉｎｇ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ｂｅｃａｕｓｅ　ｔｈｅｙ　ａｒｅ　ｓｅｅｎ　ａｓ　ｔｈｅ　ｇｕａｒｄｉａｎ　ｏｆ　ｒｉｃｅ　ａｓ　ｗｈｅｎ　ｔｈｅ　ｂｌｏｓｓｏｍ　ａｒｒｉｖｅｓ　ｉｔ　ｉｓ　ｗｈｅｎ　ｔｈｅ　ｓｐｉｒｉｔｓ　ｔｅｌｌ　ｔｈｅ　ｐｅｏｐｌｅ　ｉｔ　ｉｓ　ｔｉｍｅ　ｔｏ　ｐｌａｎｔ　ｒｉｃｅ．　Ｐｅｏｐｌｅ　ｔｒｅａｓｕｒｅｄ　ｔｈｅ　ｓｐｉｒｉｔ　ｏｆ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ａｎｄ　ｐｒａｙｅｄ　ｆｏｒ　ａ　ｇｏｏｄ　ｒｉｃｅ　ｈａｒｖｅｓｔ．
  
  Ｆｏｒ　ｔｈｉｓ　ｍｏｎｔｈ＇ｓ　ｍｅｎｕ，　ｗｅ　ｈａｖｅ　ｉｎｃｏｒｐｏｒａｔｅｄ　ｔｈｅ　ｔｈｅｍｅ　ｏｆ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ｖｉｅｗｉｎｇ　ｓｏ　ｔｈａｔ　ｙｏｕ　ｍａｙ　ｅｎｊｏｙ　ｔｈａｔ　ｃａｎ　ｂｅ　ｓｅｅｎ　ａｓ　ａ　ｓｐｅｃｉａｌ　ｌｕｎｃｈ　ｂｏｘ　ｔａｋｅｎ　ｗｉｔｈ　ｗｈｅｎ　ｖｉｅｗｉｎｇ　ｂｌｏｓｓｏｍ．
  
  Ｓａｋｉｚｕｋｅ／Ｈａｓｓｕｎ　ｉｓ　ａ　ｖａｒｉｅｔｙ　ｏｆ　ｓｅａｓｏｎａｌ　ｖｅｇｅｔａｂｌｅｓ　ａｎｄ　ｓｅａ－ｆｏｏｄ．　Ｐｌｅａｓｅ　ｅｎｊｏｙ　ｔｈｅ　ｃｏｌｏｒｓ，　ｓｃｅｎｔｓ，　ａｐｐｅａｒａｎｃｅ　ａｎｄ　ｆｌａｖｏｒｓ．
  
  Ｗａｎｍｏｎｏ　ｉｓ　ｄｅｅｐ－ｆｒｉｅｄ　Ａｂｕｒａｍｅ　ｆｉｓｈ　ｗｈｉｃｈ　ｉｓ　ａｎ　ｅａｒｌｙ　Ｓｐｒｉｎｇ　ｓｐｅｃｉａｌｉｔｙ．　Ｉｔ　ｉｓ　ｓｅｒｖｅｄ　ｗｉｔｈ　ｇｒａｔｅｄ　ｎｅｗ　ｐｏｔａｔｏｅｓ　ｉｎ　ａ　ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ．
  
  Ｏｓｈｉｎｏｇｉ　ｐｒｅｓｅｎｔｓ　ａ　ｒｉｃｅ　ｂａｌｌ　ｗｒａｐｐｅｄ　ｉｎ　ｂａｍｂｏｏ　ｌｅａｆ．　Ｔｈｅ　ｍｏｃｈｉ　ｒｉｃｅ　ｉｓ　ｓｔｅａｍｅｄ　ｗｉｔｈ　ｏｎｌｙ　ｓａｌｔ　ａｎｄ　ｓａｋｅ　ｗｉｔｈ　ｂａｍｂｏｏ　ｓｈｏｏｔｓ　ａｎｄ　Ｔｏｃｈｉ　ｉｎｓｉｄｅ．
  
  Ｎｉｍｏｎｏ　ｏｆｆｅｒｓ　ｍｉｎｃｅｄ　ｓｈｒｉｍｐ　ｂａｌｌ　ｗｉｔｈ　ｓｐｉｃｙ　ｏｒｉｅｎｔａｌ　ｓａｕｃｅ．
  
  Ｔｈｅ　ｍａｉｎ　ｄｉｓｈ　ｉｓ　ｆｒｅｅ－ｒａｎｇｅ　ｃｈｉｃｋｅｎ　ｗｈｉｃｈ　ｉｓ　ｓｔｅａｍｅｄ　ａｔ　ｌｏｗ　ｔｅｍｐｅｒａｔｕｒｅ　ｉｎ　ａ　ｖａｃｕｕｍ　ｐａｃｋ　ｆｉｎｉｓｈｅｄ　ｗｉｔｈ　ｆｅｒｍｅｎｔｅｄ　ｆｉｓｈ　ｓｏｙ　ｓａｕｃｅ，　ａ　ｓｐｅｃｉａｌｉｔｙ　ｏｆ　Ａｋｉｔａ　Ｐｒｅｆｅｃｔｕｒｅ．　Ｅｎｊｏｙ　ｔｈｅ　ｓｏｆｔ　ａｎｄ　ｔｅｎｄｅｒ　ｔｅｘｔｕｒｅ　ｗｈｉｃｈ　ｉｓ　ｑｕｉｔｅ　ｓｕｒｐｒｉｓｉｎｇ　ｆｏｒ　ｃｈｉｃｋｅｎ．
  
  Ｓｈｏｋｕｊｉ　ｃｏｎｓｉｓｔｓ　ｏｆ　Ｏｃｈａｚｕｋｅ　ｗｉｔｈ　Ｙｕｂａ　ａｎｄ　ｙｏｕｎｇ　ｓｐｒｉｎｇ　ｌｅａｖｅｓ．
  
  Ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ｉｓ　ｔｈｅ　ｍａｊｏｒ　ｓｙｍｂｏｌ　ｏｆ　Ｊａｐａｎ，　ｗｈｅｎ　ｈｕｇｅ　ｃｒｏｗｄｓ　ｖｉｓｉｔ　ｔｈｅ　ｍａｎｙ　ｆａｍｏｕｓ　ｐｌａｃｅｓ　ｆｏｒ　ｖｉｅｗｉｎｇ　ｔｏ　ｅｎｊｏｙ　ｔｈｅ　ａｒｒｉｖａｌ　ｏｆ　Ｓｐｒｉｎｇ．　Ｔｈｅ　ｂｌｏｓｓｏｍ　ｈａｓ　ａ　ｖｅｒｙ　ｓｕｂｔｌｅ　ｓｃｅｎｔ　ｃａｌｌｅｄ　＂ｃｏｕｍａｒｉｎ＂　ｗｈｉｃｈ　ｈｅｌｐｓ　ｒｅｌａｘａｔｉｏｎ　ａｎｄ　ｔｈｅ　ｂｌｏｓｓｏｍ　ａｌｓｏ　ａｆｆｅｃｔｓ　ｔｈｅ　ｆｉｖｅ　ｓｅｎｓｅｓ　ｗｉｔｈ　ｗｈｉｃｈ　ｙｏｕ　ｗｉｌｌ　ｅｎｊｏｙ　ｏｕｒ　ｍｅｎｕ．
  
  Ｓｅｌｅｃｔｅｄ　ｗｉｎｅｓ　ｏｆ　Ａｐｒｉｌ
  　　＊３　ｄｉ　ＮＯＴＴＥ　ＶＩＮＯ　ＳＰＵＭＡＮＴＥ　ＢＲＵＴ
  　　＊ＰＲＡＴＯＢＩＡＮＣＯ　ＥＭＩＬＩＡ　Ｉ．Ｇ．Ｔ．　ＢＩＡＮＣＯ
  　　＊ＤＯＲＩＡＮ　ＥＭＩＬＩＡ　Ｉ．Ｇ．Ｔ．　ＲＯＳＳＯ
  ―――――――――――――――――――――――――――――――――――――
  Ｃｈｅｒｒｙ　Ｂｌｏｓｓｏｍ　Ｖｉｅｗｉｎｇ
  
  Ｓａｋｉｚｕｋｅ：　Ｄｕｍｐｌｉｎｇｓ　－
  Ｅｇｇ　ｙｏｌｋ　ｐｉｃｋｌｅｄ　ｉｎ　ｒｉｃｅ　ｂｒａｎ
  Ｃｏｏｋｅｄ　Ｋｏｎｎｙａｋｕ
  Ｍｉｎｃｅｄ　ｃｈｉｃｋｅｎ　ｂａｌｌ　ｗｉｔｈ　ｃｈｏｃｏｌａｔｅ　ｓａｕｃｅ
  Ｂｌｏｗｆｉｓｈ　ｓｋｉｎ　ｊｅｌｌｙ
  Ｓｍａｌｌ　ｓｑｕｉｄ　ｍｉｘｅｄ　ｗｉｔｈ　ｐｅａｎｕｔ　ｂｕｔｔｅｒ
  Ｔｈｉｎｌｙ－ｓｌｉｃｅｄ　ｂｏｉｌｅｄ　ａｓｐａｒａｇｕｓ
  Ｔｈｉｎｌｙ－ｓｌｉｃｅｄ　ｄｒｉｅｄ　ｒａｄｉｓｈ　ｗｉｔｈ　ｔｏｍａｔｏ　ｃａｔｓｕｐ
  
  Ｗａｎ－ｍｏｎｏ：　Ｂｏｎｉｔｏ　ａｎｄ　ｐｏｔａｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｄｅｅｐ－ｆｒｉｅｄ　Ａｂｕｒａｍｅ　ｆｉｓｈ
  
  Ｏｓｈｉｎｏｇｉ：　Ｒｉｃｅ　ｂａｌｌ　ｗｒａｐｐｅｄ　ｉｎ　ｂａｍｂｏｏ　ｌｅａｆ　ｗｉｔｈ　ｂａｍｂｏｏ　ｓｈｏｏｔｓ　ａｎｄ　Ｔｏｃｈｉ
  
  Ｎｉｍｏｎｏ：　Ｍｉｎｃｅｄ　ｓｈｒｉｍｐ　ｂａｌｌ　ｗｉｔｈ　ｏｒｉｅｎｔａｌ　ｓａｕｃｅ　ａｎｄ　ｆｒｉｅｄ　ｒｉｃｅ　ｐａｐｅｒ
  
  Ｋｕｃｈｉｎａｏｓｈｉ：　Ｃｅｌｅｒｙ　ａｎｄ　ｐｅｐｐｅｒ　ｓｏｒｂｅｔ
  
  Ｍａｉｎ　ｄｉｓｈ：　Ｓｔｅａｍｅｄ　ｃｈｉｃｋｅｎ　ｉｎ　ｆｅｒｍｅｎｔｅｄ　ｆｉｓｈ　ｓｏｙ　ｓａｕｃｅ
  
  Ｓｈｏｋｕｊｉ：　Ｏｃｈａｚｕｋｅ　ｗｉｔｈ　Ｙｕｂａ　ａｎｄ　ｙｏｕｎｇ　ｓｐｒｉｎｇ　ｌｅａｖｅｓ
  
  Ｔｏｍｅｗａｎ：　Ｒｅｄ　ｍｉｓｏ　ｓｏｕｐ　ｗｉｔｈ　ｄｅｅｐ－ｆｒｉｅｄ　Ｊａｐａｎｅｓｅ　ｂｕｔｔｅｒｂｕｒ
  
  Ｄｅｓｓｅｒｔ：　Ｂｅａｎ　ｂａｌｌ　ｗｉｔｈ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ　ｆｌａｖｏｒ
  Ｃｈｅｅｓｅｃａｋｅ　ｗｉｔｈ　ｃｈｅｒｒｙ　ｂｌｏｓｓｏｍ
  Ｈｏｊｉ－ｔｅａ　ｉｃｅ　ｃｒｅａｍ
  
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  Ｓｅｔｓｕｂｕｎ　（Ｂｅａｎ－ｔｈｒｏｗｉｎｇ　ｄａｙ）

  Ｓｅｔｓｕｂｕｎ　ｃｏｍｅｓ　ｂｅｔｗｅｅｎ　Ｗｉｎｔｅｒ　ａｎｄ　Ｓｐｒｉｎｇ，　ａ　ｔｅｒｍ　ａｃｃｏｒｄｉｎｇ　ｔｏ　ｔｈｅ　ｔｒａｄｉｔｉｏｎａｌ　Ｊａｐａｎｅｓｅ　ｃａｌｅｎｄａｒ，　ｓｕｃｈ　ａｓ　Ｒｉｓｓｈｕｎ　（ｂｅｇｉｎｎｉｎｇ　ｏｆ　Ｓｐｒｉｎｇ），　　Ｒｉｋｋａ　（ｂｅｇｉｎｎｉｎｇ　ｏｆ　Ｓｕｍｍｅｒ），　Ｒｉｓｓｈｕ　（ｂｅｇｉｎｎｉｎｇ　ｏｆ　Ａｕｔｕｍｎ）　ａｎｄ　Ｒｉｔｔｏ　（ｂｅｇｉｎｎｉｎｇ　ｏｆ　Ｗｉｎｔｅｒ）．　Ｓｅｔｓｕｂｕｎ　ｉｓ　ｔｈｅ　ｄａｙ　ｂｅｆｏｒｅ　Ｒｉｓｓｈｕｎ　ａｎｄ　ａｌｓｏ　Ｎｅｗ　Ｙｅａｒ＇ｓ　Ｅｖｅ　ｉｎ　ｔｈｅ　ｔｒａｄｉｔｉｏｎａｌ　Ｊａｐａｎｅｓｅ　ｃａｌｅｎｄａｒ，　ｗｈｅｎ　ｐｅｏｐｌｅ　ｔｈｒｏｗ　ｂｅａｎｓ　ｔｏ　ｇｅｔ　ｒｉｄ　ｏｆ　ｅｖｉｌ　ｓｐｉｒｉｔｓ．
  Ｒｏａｓｔｅｄ　ｂｅａｎｓ　ｗｅｒｅ　ｕｓｅｄ　ｆｏｒ　ｂｅａｎ－ｔｈｒｏｗｉｎｇ　ｅｖｅｎｔｓ　ａｎｄ　ｅａｔｅｎ　ａｆｔｅｒｗａｒｄｓ　ｔｏ　ｂｒｉｎｇ　ｗｅｌｌ－ｂｅｉｎｇ．
  
  Ｗｅ　ｈａｖｅ　ｉｎｃｏｒｐｏｒａｔｅｄ　ｔｈｅ　ｔｈｅｍｅ　ｏｆ　＂Ｓｅｔｓｕｂｕｎ＂　ｆｏｒ　ｔｈｉｓ　ｍｏｎｔｈ＇ｓ　ｍｅｎｕ．
  
  Ｗａｎｍｏｎｏ　ｏｆｆｅｒｓ　ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｇｒａｔｅｄ　Ｋｙｏｔｏ　ｒａｄｉｓｈ　ａｎｄ　ｇｉｎｋｏ　ｎｕｔｓ．　
  Ｋｙｏｔｏ　ｒａｄｉｓｈ　ｉｓ　ｉｎ　ｓｅａｓｏｎ　ｄｕｒｉｎｇ　ｗｉｎｔｅｒ　ａｎｄ　ｂｅｃｏｍｅｓ　ｍｏｒｅ　ｓｗｅｅｔｅｒ．　Ｉｔ　ｉｓ　ｇｒａｔｅｄ　ｔｏ　ｒｅｐｒｅｓｅｎｔ　ｓｎｏｗ　ａｎｄ　ｐｌａｃｅｄ　ｉｎ　ｔｈｅ　ｓｏｕｐ　ｗｉｔｈ　ｇｒｉｌｌｅｄ　ｂｌｏｗｆｉｓｈ　ａｎｄ　ｇｉｎｋｏ　ｎｕｔｓ　ａｎｄ　ｔｈｉｃｋｅｎｅｄ　ｗｉｔｈ　Ｋｕｚｕ　ｓｔａｒｃｈ．
  
  Ｈａｓｓｕｎ　ｉｓ　ａ　ｖａｒｉｅｔｙ　ｏｆ　ｓｅａｓｏｎａｌ　ｄｉｓｈｅｓ　ｓｕｃｈ　ａｓ　ｄｅｅｐ－ｆｒｉｅｄ　ｓａｒｄｉｎｅ　ｗｉｔｈ　ｓａｌｔ　ａｎｄ　ｈｅｒｂｓ　ｏｒ　ｐｌｕｍ－ｆｌａｖｏｒｅｄ　ｇｌｕｔｅｎ．　Ｅｎｊｏｙ　ｔｈｅｉｒ　ｅｙｅ－ａｐｐｅａｌ　ｂｅｆｏｒｅ　ｅａｔｉｎｇ．
  
  Ｎｉｍｏｎｏ　ｏｆｆｅｒｓ　Ｋｙｏｔｏ　ｒａｄｉｓｈ　ａｎｄ　ｓｅａ　ｂｒｅａｍ　ｃｏｏｋｅｄ　ｉｎ　ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｃｕｒｒｙ　ｆｌａｖｏｒ，　ｑｕｉｔｅ　ａｎ　ｕｎｕｓｕａｌ　ｃｏｍｂｉｎａｔｉｏｎ　ｏｆ　ｉｎｇｒｅｄｉｅｎｔｓ　ｃｒｅａｔｉｎｇ　ａｎ　ｉｎｎｏｖａｔｉｖｅ　ｄｉｓｈ．
  
  Ｔｈｅ　ｍａｉｎ　ｄｉｓｈ　ｉｓ　ａ　ｒｏａｓｔｅｄ　ｄｕｃｋ　ｆｒｏｍ　Ｓｈｉｏｇａｍａ．　Ｔｈｅ　ｄｕｃｋ　ｉｓ　ｒｏａｓｔｅｄ　ｗｉｔｈ　ｆａｒ－　ｉｎｆｒａｒｅｄ　ｈｅａｔ　ａｎｄ　ｓｅｒｖｅｄ　ｗｉｔｈ　Ｓｈｉｏｇａｍａ　ｓａｌｔ．　Ｔｈｅ　ｐｉｃｋｌｅｄ　ａｐｐｌｅ　ｉｎ　ｒｉｃｅ　ｂｒａｎ　ｉｓ　ｐｌａｃｅｄ　ｄｉａｇｏｎａｌｌｙ，　ｓｏ　ｔｈａｔ　ｔｈｅ　ｄｕｃｋ　ａｎｄ　ａｐｐｌｅ　ｃａｎ　ｂｅ　ｔａｓｔｅｄ　ｓｅｐａｒａｔｅｌｙ．
  
  Ｓｈｏｋｕｊｉ　ｐｒｅｓｅｎｔｓ　ｈｏｍｅ－ｍａｄｅ　ｆｅｒｍｅｎｔｅｄ　ｓａｒｄｉｎｅ　Ｏｃｈａｚｕｋｅ　ｗｉｔｈ　ｆｒｅｓｈ　ｓｅａｗｅｅｄ．
  
  Ａｔ　Ｙａｍａｓｈｉｒｏｙａ　Ｓｈｏｚｏ　ｗｅ　ｏｆｆｅｒ　ａ　ｄｉｓｃｏｕｎｔｅｄ　Ｗｉｎｅ　Ｆａｉｒ　ｄｕｒｉｎｇ　Ｆｅｂｒｕａｒｙ．　Ａ　ｇｏｏｄ　ｃｈａｎｃｅ　ｔｏ　ｅｘｐｅｒｉｅｎｃｅ　ｍｏｒｅ　ｅｘｐｅｎｓｉｖｅ　ｗｉｎｅ．　Ｗｅ　ｗｅｎｔ　ｔｏ　ｖａｒｉｏｕｓ　ｗｉｎｅｒｉｅｓ　ｔｏ　ｓｅｌｅｃｔ　ａｎｄ　ｄｉｒｅｃｔｌｙ　ｉｍｐｏｒｔ　ｔｈｅｉｒ　ｐｒｏｄｕｃｔｓ　ａｎｄ　ｈｏｐｅ　ｔｈａｔ　ｔｈｅｙ　ｂｒｉｎｇ　ｅｎｊｏｙｍｅｎｔ　ｗｉｔｈ　ｔｈｅ　ｆｏｏｄ．
  
  
  
  
  Ｓｅｌｅｃｔｅｄ　ｗｉｎｅｓ　ｏｆ　Ｆｅｂｒｕａｒｙ
  　　＊ＳＰＵＭＡＮＴＥ　ＢＩＡＮＣＯ　ＰＲＯＳＥＣＣＯ　ＥＸＴＲＡ　ＤＲＹ
  　　＊ＶＥＲＮＡＣＣＩＡ　ｄｉ　ＳＡＮ　ＧＩＭＩＧＮＡＮＯ　Ｄ．Ｏ．Ｃ．Ｇ．
  　　＊ＣＡＭＰＡＮＩＡ　ＡＧＬＩＡＮＩＣＯ　Ｉ．Ｇ．Ｐ．
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  Ｓｅｔｓｕｂｕｎ　（Ｂｅａｎ－ｔｈｒｏｗｉｎｇ　ｄａｙ）
  
  Ｓａｋｉｚｕｋｅ：　Ｉｎａｒｉ－ｓｕｓｈｉ　ｗｉｔｈ　ｔｈｙｍｅ，　ｓｅｒｖｅｄ　ｗｉｔｈ　ｃｈｅｅｓｅ　ａｎｄ　ｂａｓｉｌ
  
  Ｗａｎ－ｍｏｎｏ：　Ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｇｒａｔｅｄ　Ｋｙｏｔｏ　ｒａｄｉｓｈ　ａｎｄ　Ｃｈｉａ　ｓｅｅｄｓ，　ｂｌｏｗｆｉｓｈ　ａｎｄ　
  ｇｉｎｋｏ　ｎｕｔｓ
  
  Ｈａｓｓｕｎ：　Ｄｅｅｐ－ｆｒｉｅｄ　ｓａｒｄｉｎｅ　ｗｉｔｈ　ｓａｌｔ　ａｎｄ　ｈｅｒｂｓ
  Ｐｌｕｍ－ｆｌａｖｏｒｅｄ　ｇｌｕｔｅｎ
  Ｒｏａｓｔｅｄ　ｓｏｙ　ｂｅａｎｓ
  Ｇｒｉｌｌｅｄ　ｓｑｕｉｄ　ｗｉｔｈ　ｆｅｒｍｅｎｔｅｄ　ｓｑｕｉｄ　ｇｕｔｓ
  Ｃｒａｂ　ａｎｄ　ｙａｍ　ｊｅｌｌｙ
  Ｌｏｔｕｓ　ｒｏｏｔ　ｗｉｔｈ　ｓｐｉｃｙ　ｍｉｓｏ
  Ｃｏｄ　ｒｏｅ　ａｎｄ　Ｓｈｉｒａｔａｋｉ　ｍｉｘｅｄ　ｗｉｔｈ　Ｊａｐａｎｅｓｅ　ｐｅｐｐｅｒ
  
  Ｎｉｍｏｎｏ：　Ｋｙｏｔｏ　ｒａｄｉｓｈ　ａｎｄ　ｓｅａ　ｂｒｅａｍ　ｃｏｏｋｅｄ　ｉｎ　ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｃｕｒｒｙ　ｆｌａｖｏｒ
  
  Ｋｕｃｈｉｎａｏｓｈｉ：　Ｓａｌｔ－ｆｌａｖｏｒｅｄ　ｌｅｍｏｎ　ｓｏｒｂｅｔ　ｗｉｔｈ　ｗｈｉｔｅ　ｐｅｐｐｅｒ
  
  Ｍａｉｎ　ｄｉｓｈ：　Ｓｔｅａｍｅｄ　ｓａｌｔｙ　ｄｕｃｋ　ｗｉｔｈ　ｐｉｃｋｌｅｄ　ａｐｐｌｅ　ｉｎ　ｒｉｃｅ　ｂｒａｎ
  
  Ｓｈｏｋｕｊｉ：　Ｈｏｍｅ－ｍａｄｅ　ｆｅｒｍｅｎｔｅｄ　ｓａｒｄｉｎｅ　Ｏｃｈａｚｕｋｅ　ｗｉｔｈ　ｆｒｅｓｈ　ｓｅａｗｅｅｄ
  
  Ｄｅｓｓｅｒｔ：　Ｂｅａｎ　ｂａｌｌ　ｗｉｔｈ　Ｏｋａｒａ　ａｎｄ　ｃａｃａｏ　ｎｉｂｕ
  Ｔｏｆｕ　ｄｏｎｕｔ
  Ｈｏｊｉ－ｔｅａ　ｉｃｅ　ｃｒｅａｍ
  
  
  
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  Ｂｒｅａｔｈ　ｏｆ　Ｓｐｒｉｎｇ

  Ｂｒｅａｔｈ　ｏｆ　Ｓｐｒｉｎｇ
  
  Ｔｈｅ　ｌｏｎｇ　ｗｉｎｔｅｒ　ｉｓ　ｆｉｎａｌｌｙ　ｃｏｍｉｎｇ　ｔｏ　ｉｔｓ　ｅｎｄ　ｗｈｅｎ　Ｍａｒｃｈ　ａｒｒｉｖｅｓ．　Ｈｏｗｅｖｅｒ，　ｔｈｅ　Ｊａｐａｎｅｓｅ　Ａｒｃｈｉｐｅｌａｇｏ　ｓｔｒｅｔｃｈｅｓ　ｆｒｏｍ　ｂｅｌｏｗ　Ａｒｃｔｉｃ　ｔｏ　ｓｕｂｔｒｏｐｉｃａｌ，　ｓｏ　ｔｈｅ　ａｒｒｉｖａｌ　ｏｆ　Ｓｐｒｉｎｇ　ｖａｒｉｅｓ　ａｃｒｏｓｓ　ｔｈｅ　ｎａｔｉｏｎ　ａｎｄ　ｓｏ　ｄｏｅｓ　ｔｈｅ　ｖａｒｉａｔｉｏｎｓ　ｏｆ　Ｓｐｒｉｎｇ．　Ｉｎ　ｒｅｃｅｎｔ　ｙｅａｒｓ　ｗｅ　ａｌｓｏ　ｒｅｃｅｉｖｅ　ｔｈｅ　ｕｎｐｌｅａｓａｎｔ　ｅｆｆｅｃｔｓ　ｏｆ　ｐｏｌｌｅｎ　ａｌｌｅｒｇｙ　ｏｒ　ｈａｙ　ｆｅｖｅｒ．
  
  Ｗｅ　ｈａｖｅ　ｕｓｅｄ　ｔｈｅ　ｔｈｅｍｅ　ｏｆ　＂Ｂｒｅａｔｈ　ｏｆ　Ｓｐｒｉｎｇ＂　ｆｏｒ　ｔｈｉｓ　ｍｏｎｔｈ＇ｓ　ｍｅｎｕ　ｔｏ　ｅｘｐｒｅｓｓ　ｔｈｅ　ｊｏｙ　ｏｆ　ａ　ｌｏｎｇ－ａｗａｉｔｅｄ　Ｓｐｒｉｎｇ　ｔｏ　ｒｕｒａｌ　ａｎｄ　ｕｒｂａｎ　ａｒｅａｓ．
  
  Ｓａｋｉｚｕｋｅ　ｉｓ　ｄｅｅｐ－ｆｒｉｅｄ　ｂａｍｂｏｏ　ｓｈｏｏｔｓ　ｗｉｔｈ　ｒｉｃｅ　ｃｒａｃｋｅｒｓ．　Ｔｈｅｓｅ　ｂａｍｂｏｏ　ｓｈｏｏｔｓ　ａｒｅ　ｐｒｅｃｉｏｕｓ　ｉｎ　ｅａｒｌｙ　Ｓｐｒｉｎｇ．　Ｔｈｅｙ　ａｒｅ　ｓｅｒｖｅｄ　ｗｉｔｈ　Ｊａｐａｎｅｓｅ　ｐｅｐｐｅｒ　ｆｏａｍ，　ｒｅｐｒｅｓｅｎｔｉｎｇ　ｒｅｍａｉｎｉｎｇ　ｓｎｏｗ．
  
  Ｗａｎｍｏｎｏ　ｏｆｆｅｒｓ　ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｓｅｓａｍｅ　ｔｏｆｕ，　ｃｌａｍ　ａｎｄ　ｃｏｃｏｎｕｔ　ｍｉｌｋ．　
  Ｔｈｅ　ｓｅｓａｍｅ　ｔｏｆｕ　ｉｓ　ｍａｄｅ　ｆｒｏｍ　ｓｅｓａｍｅ　ｐａｓｔｅ　ａｎｄ　Ｋｕｚｕ　ｓｔａｒｃｈ．　Ｅｎｊｏｙ　ｔｈｅ　ｃｏｍｂｉｎａｔｉｏｎ　ｏｆ　ｔｈｉｓ　ｔｏｆｕ　ａｎｄ　ｃｌａｍ　ａｓ　ｗｅｌｌ　ａｓ　ｔｈｅ　ａｄｄｅｄ　ｆｌａｖｏｒ　ｏｆ　ｔｈｅ　ｃｏｃｏｎｕｔ　ｍｉｌｋ．
  
  Ｗｅ　ｈａｖｅ　ｕｓｅｄ　ｖａｒｉｏｕｓ　ｗｉｌｄ　ｈｅｒｂｓ　ｆｏｒ　Ｈａｓｓｕｎ　ｗｈｉｃｈ　ａｒｒｉｖｅ　ｗｉｔｈ　ｔｈｅ　ｔｒｕｅ　ｃｏｍｉｎｇ　ｏｆ　Ｓｐｒｉｎｇ．
  
  Ｎｉｍｏｎｏ　ｐｒｅｓｅｎｔｓ　ｐｏａｃｈｅｄ　ｓａｌｍｏｎ　ｔｒｏｕｔ，　ｃｌａｍｓ　ａｎｄ　ｒａｐｅ　ｂｌｏｓｓｏｍｓ　ｔｏｐｐｅｄ　ｗｉｔｈ　ｐｉｎｋ　ｍｉｌｋ　ｓｔａｒｃｈ　ｔｏ　ｅｘｐｒｅｓｓ　ｔｈｅ　ｎｅｗ　ｅｘｃｉｔｅｍｅｎｔ　ｏｆ　Ｓｐｒｉｎｇ．
  
  Ｔｈｅ　ｍａｉｎ　ｄｉｓｈ　ｉｓ　ｓｔｅａｍｅｄ　Ｃｈａｍｉｎｔｏｎ　ｐｏｒｋ，　ａ　ｂｒａｎｄ　ｏｆ　ｐｏｒｋ　ｆｒｏｍ　Ｋａｇｏｓｈｉｍａ　ｔｈａｔ　ｉｓ　ｆｅｄ　ｔｅａ　ｌｅａｖｅｓ　ａｎｄ　ｄｏｅｓ　ｎｏｔ　ｈａｖｅ　ｓｔｒｏｎｇ　ｏｄｏｒ，　ｗｈｉｃｈ　ｉｓ　ｓｅｒｖｅｄ　ｗｉｔｈ　Ｙｕｚｕ　ｍｉｓｏ　ａｎｄ　ａｄｄｓ　ｔｈｅ　ｆｒｅｓｈｎｅｓｓ　ｏｆ　ｃｉｔｒｕｓ　ｆｒｕｉｔ．
  
  Ｉｔ　ｓｅｅｍｓ　ｔｈａｔ　ｔｈｅ　ｂｅｓｔ　ｔｉｍｅ　ｏｆ　Ｓｐｒｉｎｇ　ｉｓ　ｉｎ　ｔｈｅ　ｅａｒｌｙ　ｍｏｒｎｉｎｇ，　ａｓ　ｗｒｉｔｔｅｎ　ｄｏｗｎ　ｉｎ　ｏｌｄ　Ｊａｐａｎｅｓｅ　ａｎｄ　Ｃｈｉｎｅｓｅ　ｃｌａｓｓｉｃ　ｐｏｅｍｓ　ａｎｄ　ｅｓｓａｙｓ．
  
  Ｔｈｅ　ｌｏｎｇ　Ｗｉｎｔｅｒ　ｉｓ　ａｂｏｕｔ　ｔｏ　ｃｌｏｓｅ　ａｓ　Ｓｐｒｉｎｇ　ａｒｒｉｖｅｓ　ａｒｏｕｎｄ　ｔｈｅ　ｃｏｒｎｅｒ．　
  Ｐｌｅａｓｅ　ｐａｙ　ｕｓ　ａ　ｖｉｓｉｔ　ｔｏ　ｓａｖｏｒ　ｔｈｉｓ　ｆｒｅｓｈ　ｂｒｅａｔｈ　ｏｆ　Ｓｐｒｉｎｇ．
  
  
  
  Ｓｅｌｅｃｔｅｄ　ｗｉｎｅｓ　ｏｆ　Ｍａｒｃｈ
  　　＊ＳＰＵＭＡＮＴＥ　ＢＩＡＮＣＯ　ＰＲＯＳＥＣＣＯ　ＥＸＴＲＡ　ＤＲＹ
  　　＊ＩＲＰＩＮＩＡ　ＦＡＬＡＮＧＨＩＮＡ　Ｄ．Ｏ．Ｃ．
  　　＊ＶＡＬＰＯＬＩＣＥＬＬＡ　ＣＬＡＳＳＩＣＯ　ＳＵＰＥＲＩＯＲＥ　Ｄ．Ｏ．
  
  ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
  
  Ｂｒｅａｔｈ　ｏｆ　Ｓｐｒｉｎｇ
  
  Ｓａｋｉｚｕｋｅ：　Ｄｅｅｐ－ｆｒｉｅｄ　ｂａｍｂｏｏ　ｓｈｏｏｔｓ　ｗｉｔｈ　ｒｉｃｅ　ｃｒａｃｋｅｒｓ　ａｎｄ　Ｊａｐａｎｅｓｅ　ｐｅｐｐｅｒ　ｆｏａｍ
  
  Ｗａｎ－ｍｏｎｏ：　Ｂｏｎｉｔｏ－ｂａｓｅｄ　ｓｏｕｐ　ｗｉｔｈ　ｓｅｓａｍｅ，　ｔｏｆｕ，　ｃｌａｍ　ａｎｄ　ｃｏｃｏｎｕｔ　ｍｉｌｋ
  
  Ｈａｓｓｕｎ：　Ｄｒｉｅｄ　ｈｅｒｒｉｎｇ　ｐｉｃｋｌｅｄ　ｉｎ　Ｓｏｃｈｕ　ａｎｄ　ｓｏｙ　ｓａｕｃｅ
  Ｃａｒａｍｅｌｉｚｅｄ　ｓｍａｌｌ　ｆｉｓｈ，　ｗａｌｎｕｔｓ　ａｎｄ　ｃｏｃｏｎｕｔ　ｆｌａｋｅｓ
  Ｔａｒａｎｏｍｅ　ｔｅｍｐｕｒａ　ｗｉｔｈ　ｔｒｉｆｌｅ　ｓａｌｔ
  Ｊａｐａｎｅｓｅ　ｗｉｌｄ　ｈｅｒｂｓ　ｐｉｃｋｌｅｄ　ｉｎ　ｒｉｃｅ　ｂｒａｎ
  Ｍａｒｉｎａｔｅｄ　Ｕｄｏ　ｉｎ　ｍｉｓｏ
  Ｂｏｉｌｅｄ　Ｓｈｕｎｇｉｋｕ　ａｎｄ　Ｅｎｏｋｉ　ｍｕｓｈｒｏｏｍｓ
  Ｓｍａｌｌ　ｆｉｓｈ　ｍｉｘｅｄ　ｗｉｔｈ　ｍｉｓｏ　ａｎｄ　ｅｇｇ　ｙｏｌｋ
  
  Ｎｉｍｏｎｏ：　Ｐｏａｃｈｅｄ　ｓａｌｍｏｎ　ｔｒｏｕｔ，　ｃｌａｍｓ　ａｎｄ　ｒａｐｅ　ｂｌｏｓｓｏｍｓ　ｔｏｐｐｅｄ　ｗｉｔｈ　ｐｉｎｋ　ｍｉｌｋ　ｓｔａｒｃｈ
  
  Ｋｕｃｈｉｎａｏｓｈｉ：　Ｃｅｌｅｒｙ　ａｎｄ　ｐｅｐｐｅｒ　ｓｏｒｂｅｔ
  
  Ｍａｉｎ　ｄｉｓｈ：　Ｓｔｅａｍｅｄ　Ｃｈａｍｉｎｔｏｎ　ｐｏｒｋ　ｗｉｔｈ　Ｙｕｚｕ　ｍｉｓｏ　ｓｅｒｖｅｄ　ｗｉｔｈ　ｓｐｉｃｙ　Ｕｄｏ
  
  Ｓｈｏｋｕｊｉ：　Ｓｅａｆｏｏｄ　Ｃｈｉｒａｓｈｉ　ｓｕｓｈｉ
  
  Ｔｏｍｅｗａｎ：　Ｒｅｄ　ｍｉｓｏ　ｓｏｕｐ　ｗｉｔｈ　ｄｅｅｐ－ｆｒｉｅｄ　Ｊａｐａｎｅｓｅ　ｂｕｔｔｅｒｂｕｒ
  
  Ｄｅｓｓｅｒｔ：　Ｃｏｏｋｅｄ　ａｐｐｌｅ　ｉｎ　ｒｅｄ　ｗｉｎｅ
  Ｋｉｗｉ　ｆｒｕｉｔ，　ｓｔｒａｗｂｅｒｒｙ　ａｎｄ　ｐｅａｃｈ　ｊｅｌｌｙ
  Ｈｏｊｉ－ｔｅａ　ｉｃｅ　ｃｒｅａｍ