BLOG 山城屋庄藏

• 2026.10.02

  ▼This month’s theme : Radiant autumn days

  Among Japan’s landscapes, beautifully transformed by each of the four seasons, autumn is often described as a season that “deepens,” revealing ever richer layers of beauty. “Akiurara” is a poetic seasonal expression that evokes the clear air of a fine autumn day and the gentle passage of time.
  At Yamashiroya Shōzō, we have created an October menu that celebrates this beautiful transition of the seasons, using an abundance of ingredients that come into their own as autumn deepens. Each dish captures a different expression of the season.
  The meal begins with our Yamashiroya-style interpretation of sesame tofu, an essential part of Kyoto cuisine, made with bamboo charcoal and roasted black sesame. The soup features autumn pike conger with a smooth onion purée, while the hassun brings together mushrooms, mukago yam bulbils, ginkgo nuts, pear and chrysanthemum. From the fried dish and main course through to dessert, the entire menu is designed to let you savor the flavors of autumn.
  The soft autumn light and breeze, the changing colors of the trees, and the richness of the harvest—all reflect the fleeting beauty of the season. Through each dish, we hope to capture the serene scenery of radiant autumn days and invite you to enjoy these peaceful moments through food.
  As autumn grows deeper with the passing days, we hope you will experience its beauty and tranquility through the seasonal cuisine of Yamashiroya Shōzō.

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  Sakizuke:
  Bamboo charcoal-roasted black sesame tofu with black sesame dengaku miso and crispy rice stalks

  Wan-mono:
  Autumn pike conger with smooth onion purée and sudachi

  Hassun:
  Red daikon pickled in rice bran
  Pressed sushi with cured mackerel
  Sweet potato castella
  Marinated three kinds of mushrooms with truffle aroma
  Mukago yam bulbils and ginkgo nuts on pine needle skewers
  Pear wrapped in prosciutto
  Deep-fried lotus root in seasoned dashi
  Tuna and chrysanthemum with land caviar

  Age-mono:
  Sesame-crusted sea bream with olive sauce

  Kuchinaoshi:
  Homemade ricotta cheese with wine-soaked raisins

  Main dish:
  Venison and potato stew with red miso

  Shokuji:
  Soft-shelled turtle risotto with soy-braised soft-shelled turtle

  Dessert:
  Roasted green tea ice cream
  Mont Blanc anko ball with a hint of brandy
  Roasted persimmon with cinnamon and amaretto

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