BLOG 山城屋庄藏

• 2026.10.23

  ▼This month’s theme : Melancholy fall

  As the leaves change color, the trees slowly prepare for winter. It is a beautiful time of transition, when late autumn gently gives way to early winter.
  The vibrant autumn leaves dance in the breeze before quietly falling to the ground. This fleeting beauty, touched with a sense of quiet melancholy, is the inspiration behind our November theme, “Melancholy fall,” expressed through each dish.
  To begin, we present three seasonal delicacies that capture the charm of late autumn: kombu-cured autumn sea bream, matsutake mushroom in savory jelly, and blanched chrysanthemum petals in a light dashi broth. Together, their delicate flavors, aromas, and colors reflect the deepening of the season.
  The first half of the course celebrates the rich, comforting flavors of autumn, inviting you to savor the lingering warmth of the season.
  As the course unfolds, ingredients and flavors gradually shift toward winter, bringing to mind the crisp air and peaceful stillness of the coming season.
  Just as colorful autumn leaves fall and the landscape slowly takes on its winter character, we hope each dish allows you to experience this gentle change of seasons.
  Relax and enjoy a memorable dining experience at Yamashiroya Shozo, where the last traces of autumn meet the quiet beginning of winter.

  ——————————————————————————

  Sakizuke:
  Autumn delicacy selection
  Kombu-cured sea bream, two-colored chrysanthemum in dashi, and matsutake mushroom in savory jelly

  Wan-mono:
  Softshell turtle dumpling soup with ginger tempura and Japanese parsley

  Hassun:
  Crispy pinecone-cut arrowhead with garam masala
  Layered Japanese egg terrine
  Pressed autumn mackerel sushi
  Sweet and savory simmered walnuts
  Simmered maple leaf-shaped wheat gluten
  Savory simmered red konjac
  Acorn-shaped delicacy with poppy seeds
  Rice bran-pickled taro
  Skewered shrimp and ginkgo nuts

  Yaki-mono:
  Grilled sesame tofu with crab, turnip and white wine sauce, topped with yuba

  Kuchinaoshi:
  Homemade yellow yuzu ricotta cheese

  Main dish:
  Roasted venison with black grape and sansho pepper sauce

  Shokuji:
  Seasoned rice with winter yellowtail, chrysanthemum greens and yellow yuzu

  Tome-wan:
  Red miso soup and pickled Chinese cabbage

  Dessert:
  Hoji-tea ice cream
  Pumpkin sweet bean ball with pumpkin seeds
  Steamed Japanese yam cake

  ——————————————————————————