BLOG 山城屋庄藏

• 2026.08.19

  ▼This month’s theme : Long Autumn Evenings

  September still carries a trace of summer heat, but the sun begins to set a little earlier, and the quiet of the evening seems to linger longer.
  In Japan, Aki no Yonaga – “long autumn evenings” – refers to the pleasure of spending a peaceful evening while sensing the arrival of autumn through the sound of insects, the cool night breeze, and the soft glow of the moon.
  At Yamashiroya Shozo, we have created our September menu to accompany these gentle autumn nights.
  Sea bream sashimi, prepared matsukawa style with lightly seared skin, is paired with nori seaweed and black olives. Ginkgo nuts, chestnuts, pike conger, eggplant, figs, and returning bonito bring the flavours of autumn to each plate.
  Leaving the lingering summer behind, the course is filled with the colours and tastes of the new season. Grilled sesame tofu with braised pork is followed by rice cooked with dried enoki mushrooms and ginger, before the meal comes to a gentle close with hojicha ice cream and black sesame-filled sweet bean confectionery.
  Take your time and follow the flavours of the season, turning a slightly longer evening into a relaxing moment.
  We invite you to enjoy Aki no Yonaga at Yamashiroya Shozo, together with the deepening signs of autumn.

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  Sakizuke:
  Lightly seared sea bream with skin, served with nori and black olive sauce

  Wan-mono:
  Clear seafood soup with tempura of fresh ginger and Kujo scallion

  Hassun:
  Fried ginkgo nuts with pine needle
  New-season sweet potato pickled in rice bran
  Seared cured mackerel with chrysanthemum
  Chestnut simmered in brandy syrup
  Seared pike conger sashimi with soy-marinated pike conger roe
  Jade eggplant with ginger sauce
  Fig and Saikyo miso castella

  Yaki-mono:
  Seared returning bonito with pickled beets

  Kuchinaoshi:
  Olive oil sorbet

  Main dish:
  Grilled sesame tofu and braised pork with tonjiru-style miso

  Shokuji:
  Steamed rice with dried enoki mushrooms and ginger

  Tome-wan:
  Served with red miso soup and green chili

  Dessert:
  Hoji-tea ice cream
  Goldenberry
  Black sesame sweet bean paste ball

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