• 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


    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


    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


    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
      *ZIBIBBO I.G.P.


    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

  • Fresh Green Peak

    May sees fresh green leaves everywhere, from the rice fields to the mountain tops.
    Fresh green leave spread from the mountain foot to the peak at a rate of 10 meters a day.We have incorporated this powerful and vivid greenness in this month's menu.

    Sakizuke is Yomogi tofu on spelt wheat porridge. Yomogi is the wild Japanese herb with a distinctive scent and flavor. The spelt (ancient wheat) flour porridge is used to highlight the Yomogi flavor. It implies the end of Spring and the arrival of early Summer.

    Wanmono offers vivid green grated broad bean soup with Saikyo miso-flavored gnocchi, topped by croutons and sweet bee pollen.

    Hassun pictures an early Summer scene using various Summer ingredients.

    For Nimono, tomato and hot red pepper is cooked slowly in starch, which is served with cooked octopus, egg plant and zucchini.

    The main dish is soy sauce flavored pork cutlet served with yam and egg.

    Shokuji offers steamed rice cooked with new ginger. Enjoy together with Tomewan, a red miso soup with cream cheese.
    The "fresh green" season lasts until the rainy season. It is very pleasant to go outdoors during this time. If you do not have enough time to visit the countryside or mountains, then enjoy the fresh green environment nearby. The dreary streets can often reveal fresh vivid green that gets unnoticed. Such discoveries will give new excitement.

    Selected wines of May

    Fresh Green Peak

    Sakizuke: Yomogi tofu on spelt wheat porridge with caviar and sea urchin

    Wan-mono: Grated broad bean soup with Saikyo miso-flavored gnocchi

    Hassun: Gourd-shaped rolled egg with dried radish
    Bonito Tataki mixed with vinegar, sesame and spring onions
    Yam salad with basil sauce
    Burdock root mixed with balsamic vinegar
    Mashed sweet green peas ball
    Spicy cod mixed with Shirataki and hemp seeds
    Cooked conger eel with Japanese pepper

    Nimono: Cooked octopus, egg plant and zucchini mixed with hot red pepper starch

    Kuchinaoshi: Celery sorbet with mint and black pepper foam

    Main dish: Soy sauce flavored pork cutlet with yam and egg

    Shokuji: Steamed rice with new ginger

    Tomewan: Red miso soup with cream cheese

    Dessert: Hoji-tea ice cream
    Dried mango pickled in yogurt
    Green tea Bavarian cream
  • 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
    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
  • 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
    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

  • 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


    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


- TEL -
050-5269-7829 050-5269-7829
受付時間 年中無休
- 営業時間 -
LUNCH 12:00 ~ 14:30(L.O.13:30) / DINNER 17:30 ~ 22:30(L.O.21:30)
東京都渋谷区道玄坂2-6-4 2F