The Japanese calendar says that February is already spring but it is still the month of frost and cold. Plants in the deep snowing mountains and fields anticipate the coming spring while enduring the remnants of winter. Coming seasonal vegetables under the snow have their own character; a sharp, slightly bitter taste and aroma that plants have as they survive winter under the soil. We, Yamashiroya-shozo, convey the signs of spring through this set course and project the changing moods from winter to spring on each plate.


This set course starts with Onmono -the soup bowl- in order to warm our guests. This soup contains sliced Boar meat that is floured then parboiled in soy sauce based broth and winter root vegetables. The broth is flavored with Parmigiano Reggiano.


The second plate is a seaweed roll wrapping in noodle made of fish paste mixed with Butterbur Sprout, which is an edible wild grown plant in mountain. Enjoy with Okinawan salt abundant in minerals.


Shusai -the main dish- is a plate signifying encounters. Kyoto's chicken meets with spring vegetable called field mustard, an ingredient capturing the coming season, is mixed with salty beans paste. Moreover, the dish is combined with a winter root vegetable called Japanese Taro that is mashed and embedded to catch the fading season. Kyoto's chicken, which is called "Kyo-jidori," is crossbred with a high quality breed such as a Nagoya-cochin. They are fed with generous amount of natural foods and raised up in a spacious natural surrounding located in Kyoto.


Speaking of February, Valentine's Day is coming. The event is familiar to the Japanese as the day when the people give chocolates to their loved ones. Following this Japanese custom to show our appreciation to our guests, we create two kinds of chocolate flavored desserts for this month.


Even though it is still cold outside, we hope you feel warm not only in body but in the mind as well by enjoying this set course, prepared with the love from our kitchen.


Selected wines in February
ALABANA di ROMAGNA I VINCHI SECCO D.O.C.G. (White)
TREBBIANO d'ABRUZZO POGGIO d'ALBE D.O.C. (White)
MONTEPULCIANO d' ABRUZZO INDIO D.O.C. (Red)

In this set course, we will serve ten dishes. Each one has a corresponding title such as appetizer or 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.


On-mono: This is the opening dish which 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. We change the style of the opening in this set course because we would like our guests to literally feel calm and warm.


Mukouzuke: Next is a plate from a Japanese traditional set menu called Cha-kaiseki. It is based on the Japanese ideal way of cooking and eating called "Ichi-jyu-san-sai," meaning one bowl of soup and three plates for main and side dishes. The original meaning of Mukouzuke comes from a Japanese traditional meal style and refers to the bowl situated on the upper right side of the tray, which is pronounced "Mukou". Generally speaking, the title of Mukouzuke in a set course suggests its cooking ingredients, which are sea foods such as raw fish.

Hassun: The next plate brings together with several small appetizers that look like a jewellery box. Hassun is named after the measurement of a serving plate from the old days. You can enjoy a wide range of taste, texture and presentation with a drink.

Mushimono: The first plate of the second chapter in this set course is Mushimono. Musimono means a steamed dish.

Sunomono: An interlude-plate. Sunomono means flavoured or marinated with vinegar dish. It gives you a refreshing flavour and time to take a breath for the coming opulent moments.

Shusai: This is the main dish. Your senses will be richly rewarded with the taste of late winter and early spring given by the seasonal ingredients. You will also be pleased with the freshness and richness of taste.

Shokuji: The third chapter starts with a bowl of rice called Takikomi-gohan, steamed with clam juice and mixed with Japanese seasonal green herb called Seri, topped with boiled down clams in soy sauce and sugar; 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 something after drinking. Takikomi-gohan will be served with Kou-no-mono which is Japanese pickles explained below.

Kou-no-mono: Japanese pickles that are usually eaten as sidedish - the same as cheese or olives in western food culture. This Kou-no-mono is of course homemade.

Tome-wan: The combination of 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.

Season Greeting.


January is the first month of the New Year, surrounding us with joyful feeling.
We, the Japanese, have been emotionally involved with the ritual for the upcoming New Year, which had been sacred to us since ancient times. We, Yamashiroya-shozo, will serve you an elegant opulent set course projecting the feeling of appreciation and readiness for a new year with seasonal foods.


Any sea food in this season contains deep pleasant taste. So much so that we almost cannot decide which one to use for our dishes. In this situation, we create a special plate entitled "Buri-zukushi" using many parts of yellowtail, prepared five small dishes in different ways. Please indulge in the solid taste given by the Sea of Japan, which has freezing water thus creating tough condition for living.


Yakimono - the grilled plate captures Japanese citrus called Yuzu and the aroma of ocean. We serve gratin in a new Japanese style. It uses Yuzu as its vessel, containing the unique sauce, which is flavored with salted sea cucumber liver and then highlighted with the taste of ingredients such as shrimp. These combinations amplify their characters and foremost aspects.


In addition, Oshokuji - soup rice called Ochazuke, topped with shredded sea bream is mixed with two kinds of condiments that have opposite characters. This features a synergetic effect that went even beyond our expectations.


Moreover, we feature seasonal vegetables from the farm, especially Kyoto domestic vegetables such as carrot, burdock and green onion. We change their features in many ways to give depth into this set course, not only in terms of the taste but also the presentation.


This is the set course in January presented by Yamashiroya. We always take the challenge of preparing something new. We create this menu with the hope that it becomes unforgettable--even though it becomes old as soon as we present our new creation. We would be grateful if you would spend your time at the beginning of the New Year in Yamashiroya-shozo.

Selected wines in January
FALANGHINA I.G.T. (White)
BARDOLINO CHIARETTO (Rose)
CABERNET BORGO ROSSO (Red)

In this set course, we will serve nine 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: This is the opening plate which 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 an aperitif.

Wan-mono: This is a soup and it will make you calm and relaxed after being elated from the colourful array and smooth drinking.

Buri-zukushi: Next is a plate with several small appetizers that all use Yellowtail in many ways. Buri means yellowtail and "Zukushi" is a Japanese suffix meaning entire or filled with. You can enjoy a wide range of taste, texture and presentation with a drink.

Yakimono: The beginning of the second chapter in this set course is a grilled plate. Generally speaking, the title of Yakimono in a set course suggests its cooking method, that is to say either grilled, broiled or sautéed, not steamed or deep-fried.

Shinogi: An interlude-plate. It gives you a refreshing flavour and time to take a breath before the coming opulent moments.

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

Shokuji: The third chapter starts with soup rice called Ochazuke, topped with shredded sea bream mixed with sweet salty soy paste and fish sauce; 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 something after drinking. Ochazuke will be served with Kou-no-mono which is Japanese pickles which is 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.

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

As the year, 2011, is coming to a close, there are many significant events. We are feeling the hustle and bustle in leading our daily lives while preparing for the holidays. It is the time when we are suddenly filled with the feeling that "Time flies."
In the same way, we at Yamashiroya-shozo are excited to serve the traditional New Year's dish called Osechi for the holiday season. With this, we brace ourselves for the one of the big moments as a chef.


Even though things have been hectic in the last month of the year, this seasonal rush reminds us that we are well and alive to pursue such things--filling us with happiness and a feeling of gratitude during the holidays. We create the unforgettable menu using many seasonal foods to convey the feeling of gratefulness. Moreover we would like you to be relaxed with this set course.


The seasonable fish and shellfish such as Monkfishes, Sea breams and oysters caught from the cold oceans contain depth of taste.


The seasonable vegetables such as Chinese Cabbages, Turnips and Green Onions, picked from the farm, contain natural sweet flavor and high nutritional values.


Especially Foie gras-Dengaku, which is deep-fried Ebi-imo (Japanese Taro in Kyoto regional) with its skin covered by Foie gras paste mixed with white-miso (sweet-salty soy bean paste), is the one that features the character of Yamashiroya-shozo; edgy with a traditional feeling. The combination of the texture, which are the crispy and not soggy preparation of Japanese Taro, and the taste of the mixture of the deep and dark of the white miso and Foie gras, is well matched with red wine, inviting you to drink more.


Shusai - the main dish is the climax in this course. It is slow-cooked tender braised pork with savory mashed potato with sweet aroma brought by a bean called Tonka. This dish also projects the character of Yamashiroya-shozo. The deep and mysterious aroma and the richness of the taste create the forgettable moments.


Time flies... Only a few days remain on the calendar this year. Enjoy great wine with great seasonal dishes. Along with the-end-of-the-year melancholic feeling, please take joy in the set course representing Yamashiroya-shozo's character, edgy but traditional feel in this month.


Selected wines in December
•VERNACCIA di San GIMIGNANO D.O.C.G (White)
•GROPPELLO GARPA CLASSICO D.O.C. (Red)
•MONFERRATO ROSSO D.O.C (Red)

In this set course, we will serve nine 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: This is the opening plate which 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 an aperitif.


Wan-mono: This is a soup and it will make you calm and relaxed after being elated from the colourful array and smooth drinking.


Hassun: Next is a plate with several small appetizers that look like a jewellery box. Hassun is named after the measurement of a serving plate from the old days. 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. It serves a deep-fried platter which is light, refreshing and rich without being greasy.


Kuchinaoshi: An interlude-plate. It gives you a refreshing flavour and time to take a breath before the coming opulent moments.


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


Shokuji: The third chapter starts with Japanese risotto called Zousui, mixed with oyster; 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 something after drinking. Zousui will be served with Kou-no-mono which is Japanese pickles which is 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.


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

The first cold blast marks the changing season. The beautiful autumn colored leaves, Kouyo in Japanese, are getting brighter as they wilt. This season is like a cross road--the point where the fading autumn meets the coming winter. As such, the list of the foods in this season has a wide range. The harvests gifted from the ocean and the mountains become more delicious. Thus, people's spirits are lifted, exalted-- exemplifying the other meaning of Kouyo in Japanese.


Sakizuke - the opening plate will have you hooked because you can see and feel this month's theme as soon as this plate is served: we feature the seasonal yellow tail fish, juicy and fat. This is sliced after being wrapped in konbu seaweed and refrigerated for flavor. The konbu is removed and the fish is then rolled up with grated Japanese radish mixed with seaweed paste and green onion. The combination of radish and green onion softens the strong taste of the yellow tail fish, giving a refreshing feeling. We serve a small portion on this plate only to stimulate your appetite.


Following the appetizer, we serve Owan - the soup gives the appeal to this set course: the clear soup flavored with Japanese citrus contains a fluffy steamed fish cake made from white fish meat paste and grated turnip wrapped by the slice of splendid alfonsino, which is a sort of Red snapper, and Daitokuji-natto - salty fermented soy bean sunk in. This soup stimulates and satisfies with your senses with three elements: taste, aroma and texture.


Shusai - the main dish is the climax in this course. It uses Hokkaido domestic venison, which is low in calorie. Moreover, it has the depth of the taste without gibier's characteristic smell because of the local hunter's professional skill in preparation for eating. We stew the venison in red-miso - salty bean pastes-- then sprinkle Grana Padano cheese, which induces the unexpected unique flavor in the good way.


The closer the end of this year is, the more our routine is getting busy and we are starting to be excited to serve the traditional New Year's dish called Osechi for the holiday season, as such, we brace ourselves up for the one of the big moments as a chef.


As imagining for the coming year, Please enjoy the set course in this month, "Kouyo" with these selected fine Italian wines from our cellar.


Selected wines in November
•BIANCO DI CUSTOZA D.O.C (White)
•GAVI D.O.C.G (White)
•VINO SANT'ANTIMO ROSSO D.O.C (Red)

In this set course, we will serve nine 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 of this course.


Sakizuke: This is the opening plate which 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 consists of snacks and an aperitif.


Wan-mono: Next is a bowl of soup. It will make you calm and relaxed before consuming the upcoming colorful array of food and soothing drinks.


Hassun: Next is a plate with several small appetizers that look like a jewellery box. Hassun is named after the measurement of a serving plate from the old days. 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. Agemono is a deep-fried plate. It is light, refreshing and rich without being greasy.


Shinogi: An interlude plate. It gives you a refreshing flavour and time to take a breath before the coming opulent moments.


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


Shokuji: The third chapter starts a bowl of soup rice called Ochazuke, steamed rice mixed with maitake-mushroom flavored with soy sauce topped with stewed a chunk of Pacific Herring in sugar and soy sauce, poured green tea; 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 something after drinking. Ochazuke will be served with Kou-no-mono which is a Japanese pickle is 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.


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

Kanna-zuki is a name for the tenth month in the traditional Japanese calendar. This literally means "the month when there are no gods". In Shinto tradition, it was said that the eight million gods of Japan left their shrines and congregated annually at Izumo Taisha, which is one of the most ancient and important shrine here, in Japan.


After typhoons, the sudden chilly weather outside make it seem as if the heat last month was a long time ago. The leaves change color, the air is getting clear. At last, the harvest time has come. Various beautiful foods are coming from the ocean, farms, mountains and rivers to your table.


Sakizuke - the appetizer is a vinegared mackerel, which becomes more delicious in fall. It is served with generous amount of Kyoto-grown vegetables and refreshing tomato jelly.


Following the appetizer, we serve savory egg custard cooked with the broth and chunks of the meat of softshell turtle; it contains the roots of lilies. Moreover, its slightly sweet flavoured paste is poured on the custard. This dish is features a tender texture and sophisticated taste. Moromi-miso - salty bean paste is added as a contrast. Please enjoy the depth of the taste with the lightness created by the broth of softshell turtle.


Shusai - the main dish is a Hokkaido domestic venison steak which captures the start of the hunting season there.
We serve its thigh parts, which is tender and has less fat, with miso (salty beans paste) sauce flavored with Japanese roasted green tea called Houji-cha. Grilled Shitake-mushroom with pervasive the aroma of crispy mixed with Tofu (bean-curd) is on the side to projecting the deepening mood of fall.


We manage about twenty kinds of seasonal foods in this set course including what we mentioned before.


This set course is suitable for the month of brewing, which means making alcohol from grains that harvest in fall. We, Yamashiroya-shozo would like to offer you the chance to partake fine Italian wines that we select from our cellar with this set course. We look forward to meeting you here and serving them for you.


Selected wines in October
BIANCO DI CUSTOZA D.O.C (White)
TREBBIANO d' ABRUZZO POGGIO d' ALBE D.O.C (White)
AMARONE DELLA VALPOLICELLA CLASSICO D.O.C.G (Red)

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


Sakizuke: This is the opening plate which 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 consists of snacks and an aperitif.


Fukiyose: This is a plate with several small appetizers, arranged to look like a jewelry box or colourful autumn leaves. In fact, the title of this comes from the sight of autumn leaves that have gathered under a tree. You can enjoy a wide range of taste, texture and presentation with a drink.


Wan-gae: This course usually serves soup. However, this month, we are serving a special dish with a smooth drink as a mark after the first two rich dishes. It will also prepare you for the coming chapter in this course.


Yakimono: The beginning of the second chapter in this set course is a grilled plate. Generally speaking, the title of Yakimono in a set course suggests its cooking method, that is to say either grilled, broiled or sautéed, not steamed or deep-fried.


Mukouzuke: This set course is a plate from a Japanese traditional set menu called Cha-kaiseki and it is based on the Japanese ideal way of cooking and eating called "Ichi-jyu-san-sai", meaning one bowl of soup and three plates for main and side dishes. The original meaning of Mukouzuke comes from a Japanese traditional meal style and refers to the bowl situated on the upper right side of the tray, which is pronounced "Mukou". Generally speaking, the title of Mukouzuke in a set course suggests its cooking ingredients, which are sea foods such as raw fish or a dish flavoured or marinated with vinegar.


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


Shokuji: The third chapter starts with a bowl of rice called Takikomi-gohan, mixed with Japanese taro; 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 something after drinking. Takikomi-gohan will be served with Kou-no-mono which is a Japanese pickle 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 of 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.