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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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    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



  • 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.

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    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.

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    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.
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    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.

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    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

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    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"


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    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.

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    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

  • 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．
    ―――――――――――――――――――――――――――――――――――――
    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
    　　＊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
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