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  • 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

  • Fresh Green Peak

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

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

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

    Hassun pictures an early Summer scene using various Summer ingredients.

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

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

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



    Selected wines of May
      *3 di NOTTE VINO SPUMANTE BRUT
      *CAMPANIA AGLIANICO I.G.P.
      *GRECO DI TUFO TRIARII D.O.C.G.

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    Fresh Green Peak

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

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

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

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

    Kuchinaoshi: Celery sorbet with mint and black pepper foam

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

    Shokuji: Steamed rice with new ginger

    Tomewan: Red miso soup with cream cheese

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

    Cherry Blossom Viewing

    In Japan the term "blossom viewing" relates to cherry blossom and is custom that dates back for a thousand years. Originally, blossom-viewing was introduced from China at a time when plum blossom viewing was more common in Japan. During the Heian Period, throughout Japan cherry blossom viewing took over. All over Japan, people enjoyed viewing cherry blossom because they are seen as the guardian of rice as when the blossom arrives it is when the spirits tell the people it is time to plant rice. People treasured the spirit of cherry blossom and prayed for a good rice harvest.

    For this month's menu, we have incorporated the theme of cherry blossom viewing so that you may enjoy that can be seen as a special lunch box taken with when viewing blossom.

    Sakizuke/Hassun is a variety of seasonal vegetables and sea-food. Please enjoy the colors, scents, appearance and flavors.

    Wanmono is deep-fried Aburame fish which is an early Spring speciality. It is served with grated new potatoes in a bonito-based soup.

    Oshinogi presents a rice ball wrapped in bamboo leaf. The mochi rice is steamed with only salt and sake with bamboo shoots and Tochi inside.

    Nimono offers minced shrimp ball with spicy oriental sauce.

    The main dish is free-range chicken which is steamed at low temperature in a vacuum pack finished with fermented fish soy sauce, a speciality of Akita Prefecture. Enjoy the soft and tender texture which is quite surprising for chicken.

    Shokuji consists of Ochazuke with Yuba and young spring leaves.

    Cherry blossom is the major symbol of Japan, when huge crowds visit the many famous places for viewing to enjoy the arrival of Spring. The blossom has a very subtle scent called "coumarin" which helps relaxation and the blossom also affects the five senses with which you will enjoy our menu.

    Selected wines of April
      *3 di NOTTE VINO SPUMANTE BRUT
      *PRATOBIANCO EMILIA I.G.T. BIANCO
      *DORIAN EMILIA I.G.T. ROSSO
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    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.
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    Setsubun (Bean-throwing day)

    Sakizuke: Inari-sushi with thyme, served with cheese and basil

    Wan-mono: Bonito-based soup with grated Kyoto radish and Chia seeds, blowfish and 
    ginko nuts

    Hassun: Deep-fried sardine with salt and herbs
    Plum-flavored gluten
    Roasted soy beans
    Grilled squid with fermented squid guts
    Crab and yam jelly
    Lotus root with spicy miso
    Cod roe and Shirataki mixed with Japanese pepper

    Nimono: Kyoto radish and sea bream cooked in bonito-based soup with curry flavor

    Kuchinaoshi: Salt-flavored lemon sorbet with white pepper

    Main dish: Steamed salty duck with pickled apple in rice bran

    Shokuji: Home-made fermented sardine Ochazuke with fresh seaweed

    Dessert: Bean ball with Okara and cacao nibu
    Tofu donut
    Hoji-tea ice cream


  • 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.

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    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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