In this set course, we will serve ten dishes; each one having its own title such as an appetizer or an entrée as per western restaurants. We would like to introduce you to these titles as they are an important part of the flow in this course.


Sakizuke: The opening plate will not only have you hooked but is the key to this course. You can see and feel this month's theme as soon as this plate is served. This dish is a snack-plate with aperitif.


Wan-mono: This is a soup and serves as a bookmark for in the middle of the first chapter in the course. It will make you calm and relaxed after culinary delicacy and also prepare you for the next course due to its colourful array.


Zensai: Next is a plate with several small appetizers that look like a jewellery box. You can enjoy a wide range of taste, texture and presentation with a drink.


Agemono: This is the starting plate of the second chapter. It is one of the main dishes and a deep-fried plate. It is light, refreshing and rich without being greasy.


Mushimono: An interlude-plate. Musimono means a steamed dish. It has a refreshing flavour and gives you time to take a breath for the coming opulent moments.


Shusai: This is the main dish. Your senses will be richly rewarded with the benefit of summer taste given by the seasonal ingredients and your senses will also be pleasured with the freshness and the depth of the taste.


Shokuji: The third chapter starts with a bowl of rice cooked with barley covered by topping; it also signifies the end of drinking for the meal. There are concepts in Japan about drinking: don't drink with a meal such as rice or noodles or eat anything after drinking. The bowl will be served with Kou-no-mono and Tome-wan which are explained below.


Kou-no-mono: Japanese pickles that are usually eaten with rice or as refreshment such as cheese or olives. This Kou-no-mono is of course, homemade.


Tome-wan: The combination within this soup, the Shokuji and the Kou-no-mono, is said to be a perfect combination. The word 'Tome' means to stop and therefore represents the end of the course.


Desserts: One final plate of sweet treats concludes the meal.

July is the month where the long rainy season has past us and brings back the hot blazing sunshine; a welcome return since last summer. Also, the many summer festivals which are held in historical and traditional atmospheres, related to religious places or events, will be held throughout Japan.


At Yamoshiroya-shozo this month, as an opening plate, we serve a culinary delicacy of braised pig trotters on a seasonal plate, shaped from a special paper for wishes that are related with Japanese star festival called Tanabata, which is a traditional summer festival across Japan.


A plate called Zensai we serve consists of several small appetizers made to look like a jewelry box. It is composed of five colors and five tastes selected from seasonal foods of traditional Japanese culinary. These colors are: black for black sesame, white for fillets of sea bream, green for okra, yellow for Kinshi-uri (pumpkin) and red for sweet pepper. Additionally, these tastes are sweet, sour, hot, bitter and salty. Enjoy the colorful presentation and the blessed mid-summer tastes. We especially recommend the pork used on this plate. It is called char-mi-ton and we discovered it during our quest for high quality and unique ingredients in the Kagosima-prefecture. The texture of the pork is tender and smooth and the quality is allegedly as high as Berkshire Pigs. The reason of for this high quality is that the pigs are raised on huge farms of Japanese tea and are fed on it.


In this season, Kyoto, where our cuisine style is based, is dressed with the air of the Gion festival that is not only graceful and beautiful but also valiant and dignified with a history of more than a thousand years. The festival is sometimes called the Pike eel festival because pike eel is a seasonal fish. It is often quoted that it becomes a tasty fish after drinking the rain from the rainy season and the residents of this area eat a lot of pike eels during this time. In our set course, we serve the pike eels as the contents of a cool breezing dish; smooth cold savory steamed eggs covered with thickened broth and Junsai (the buds of water plants) to remind you of fireflies on a summer's night.


There are many local summer festivals in Japan that are passed down through the generations and everybody has their own memories of them. No matter how old you may be, the sound, the scenery and the atmosphere of summer festival excites you. We would like to express that feeling though our dishes in this set course. We have arranged cheerful dishes using colorful seasonal ingredients and selected chicken wings as the main dish, as would be at a traditional feast.


We recommend enjoying this set course with a fine Italian wine from our cellar as one of your choices of refreshments on a summer's night.


Our young and energetic chefs are without care of the summer heat and extend a big welcome to you.

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It celebrates the meeting of Orihime (Vega) and Hikoboshi (Altair). The Milky Way, a river made from stars that crosses the sky, separates these lovers, and they are allowed to meet only once a year on the seventh day of the seventh lunar month of the lunisolar calendar. The celebration is held at night, once the stars are out. In present-day Japan, people generally celebrate this day by writing wishes, sometimes in the form of poetry, on tanzaku, small pieces of paper, and hanging them on bamboo, sometimes with other decorations.

Kyo-kuzushi Kappou is a new style of Japanese cuisine and is a combination of chic and casual Kaiseki; Kaiseki being the ultimate Japanese cuisine, using the freshest ingredients of the season. The food is cooked in ways that enhance the original taste of the ingredients, each dish being simply seasoned and presented beautifully in exquisite dinnerware, often incorporating items from nature such as tree leaves or flowers which accompany the dishes, adding extra pleasure by indulging every sense that you have.

Along with making the full of use of the characteristics of traditional Kaiseki, our Kyo-kuzushi Kappou uses not only Japanese ingredients but also fresh seasonal ones from all over the world, resulting in a juxtaposition of flavors to give our dishes an edgy, yet traditional feel. It is a highly creative, palatable and unique blend of old and new cuisine that can only be experienced here.

This is a place to experience 'Kappou'. A place where you can enjoy eating and drinking with people from all walks of life and where everyone is equal. Take the opportunity to dine at the counter in our restaurant: it is the key factor of Kappou and eliminates hierarchy seating. There are no social boundaries within our restaurant, there is no dress code and there is no preference of cliental.

Step inside and feel welcome.

To indulge your five senses, Kyo-kuzushi Kappou is a new style of Japanese cuisine.

You will be surprised by the originality of Kyo-kuzushi Kappou. Our credo is to dupe your taste buds expectations by serving dishes that you cannot anticipate before you eat. Our wish is that Kyo-kuzushi Kappou will only be completed when your senses are pleasured by the five elements, namely: the presentation of the cuisine, the aroma when a dish is served, the texture of the dinnerware, the course explanation from our staff and the atmosphere inherent.

The Code of Yamashiroya-shozo

We would like to explain our protocol which will help you to enjoy and indulge in Kyo-kuzushi Kappou.

1. There is only have one set course created by our chef for you.
2. The complete course will be served.
3. The essence of Kyo-kuzushi Kappou means we cannot adapt or change dishes to your request.
4. As with Japanese tradition, shoes are not worn in our restaurant.
5. We apologize but we are unable to accommodate children under the age of 12.

We have descriptions with more details with regards to our protocol. Please ask us about them if you would like to know.

Every month, we set a theme and plan a menu, designing the dishes accordingly.
We create a menu that flows, each dish having its own part in the greater picture that can only be appreciated once the course is completed. We are therefore unable to accept any order À la carte.

We request that you do not ask to change the ingredients or the process of cooking to suit your personal preference. Our unique style, Kyo-kuzushi Kappou is prepared and served as a complete meal from start to finish, each dish designed to complement the previous and the following. We appreciate your understanding.

Our menu and all the dishes within are changed every month. We look forward to seeing you again and thank you for your patronage.

As with our policy with regards to changing the dishes we also ask that you don't ask for changes to the taste by adding spices and seasoning including that of salt or soy-sauce. We prepare every dish in the course with a careful eye on the balance of taste and therefore would respectfully decline your request for additional seasoning including salt or pepper.

We request that you remove your shoes at the entrance. Please feel comfortable.

We would appreciate it if you explain this way to relax to anyone in your party who has never been to Yamashiroya-shozo before.

There is no menu on your table or any written menu anywhere in our restaurant. The reason we do not have menus is because we want our customers to be surprised and have no expectations of the forthcoming dish. This website is the only place you can read our menu.

There are no smoking tables in Yamashiroya-shozo. However, we have arranged a smoking area for you if you wish to smoke between courses. Please ask our staff to take you there.

If you need more detailed information, please contact us at:
information@yamashiro-ya.jp

We are sorry but this email address cannot be used for reservations.
For the reservations please call 03-5489-0039.

Thank you for your time and co-operation.