BLOG 山城屋庄藏

• 2025.10.09

  This month’s theme : Melancholy Fall

  As the leaves turn brilliant shades of red and gold, the trees quietly begin to prepare for winter.
  It is a fleeting moment between late autumn and early winter — when the vibrant colors of fall gently fade and drift away, leaving behind a wistful beauty.
  This course expresses that quiet melancholy through dishes that capture the essence of the season.
  For the appetizer, we offer a trio that evokes the atmosphere of late autumn:
  Kelp-cured red sea bream, jellied matsutake mushrooms, and jade eggplant.
  Throughout the course, autumn’s deep, earthy flavors are subtly interwoven with the first hints of winter ingredients, allowing you to experience the poetic transition of the season — the very scene of Melancholy fall — through all five senses.
  Please take your time to savor this graceful moment of seasonal change in the serene ambiance of Yamashiroya Shōzō.

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  Sakizuke:
  Konbu-shime of sea bream, deep-fried eggplant and jellied matsutake mushroom

  Wan-mono:
  “Momiji” clear chicken and bonito broth with delicate shredded vegetables

  Hassun:
  Boiled prawn and ginkgo nut
  Crushed and pressed hard -boiled egg
  Simmered fresh gluten cakes in bonito-based soup
  Acorn shaped quail egg
  Pine cone shaped arrowhead
  Crab mixed with vinegar and estragon
  Seared mackerel sushi
  Castella with potato
  Simmered walnut with teriyaki sauce

  Age-mono:
  Deep-fried yellowtail and daikon radish, served with starched apple vinegar sauce

  Kuchinaoshi:
  Homemade ricotta cheese with sliced pear

  Main dish:
  Ginger-grilled duck with marmalade XO sauce

  Shokuji:
  Steamed rice with Chinese cabbage and dried shrimp

  Tome-wan:
  Red miso soup with konjac noodle

  Dessert:
  Hoji-tea ice cream
  Sweet bean ball with apricot
  Steamed white sponge with Chinese yam