京くずし割烹　山城屋庄藏 / 和食とワインのマリアージュを渋谷の個室で

５月のお献立「光風」３９９０円（税込）

2012-04-30T04:51:14Z

先附	フォアグラ西京漬け　シュー包み
椀物	ソフトシェルシュリンプと空豆真丈の豆餡かけ　針生姜
葵八寸	蛤香草ミルク焼き芹とズワイガニのゼリー寄せモロヘイヤ養老豆腐　雲丹活蛸の新緑酢和えのびるもろ味噌和え
揚物	天然鯛の白子包みと筍モッツァレラのパン粉揚げ揚げたて酢通しを抹茶塩で真子塩焼き添え
向附	初鰹　火取りカリフラワー木綿豆腐のニンニクピュレと共に
主菜	黒豚塩麹焼き　アスパラ麹漬けドライトマトと木の芽の酢
食事	抹茶香る豆御飯　山椒昆布
香物	季節野菜の糠漬け
止椀	独活の赤出汁
デザート	ほうじ茶のアイスクリーム苺の大麦若葉チョコレート生麩の冷やし汁粉　胡麻仕立て

５月のお献立は２０１２年５月１日から５月３１日までのご提供となっております。

５月のお献立「光風」はじまります

2012-04-30T04:43:40Z

風薫る五月の空に鯉のぼり。
子供たちの成長が光って見えるように、芽吹きから新緑へと日に日に色を増していく季節になりました。
この時期の緑は一番美しく「光風」と呼ばれる爽やかな風が運んでくる命の息吹を料理に吹き込みました。

使う食材は、競い合うように繰り出される爽やかな香りを持つ山の野菜や里の野菜です。

椀物は、青々と実り旨味とコクを凝縮した豆を五種類。
空豆と白身魚のすり身を合わせた真蒸に、小さく刻んでそれぞれの食感を楽しめる豆餡かけと、殻ごと食べられる海老の唐揚げが、相まって食べ応えのある一品です。

八寸は葵八寸と名前を変えて、美しく成長した緑の野菜を主役にしております。
タラの芽天ぷらと蛍烏賊のソース、胡瓜で作った新緑酢と蛸、モロヘイヤの養老豆腐に雲丹といったように山の幸と海の幸を組み合わせる事で、いつもとは違った旬菜の盛り合わせをお楽しみいただけます。

今月の揚物は、産卵期を迎え身体が紅く染まった桜鯛を使用しております。
この時期の鯛の身は、あっさりとした肉質なので、白子を身で包んでパン粉で揚げました。まるでチーズのような濃厚な味わいです。
また真子を塩味で炙ったものを添えており、この時期の鯛しか味わえません。

立春から数えて八十八日目、この日を過ぎると寒さの心配が無くなり、稲や野菜など種まきの目安とされております。八十八夜を堺に茶摘みは、最盛期に入りこの日に飲んだお茶は極上でこのお茶を飲むと長生きするといわれております。
若葉のように生き生きとした料理を身体に取り入れ、是非長生きしていただきたいと思います。

５月のセレクトワインコース　1,900円

ビアンコ　ディ　クストーザ

ルガーナ　ディ　シルミオーネ

アマローネ　デッラ　ヴァルポリチェッラ　クラシコ

５月のお献立「光風」へ

May Theme:Koufu - the breeze that brings lively bright greens

2012-04-29T12:00:10Z

Carp shaped kites flutter in the sky in May as the breeze brings in the aroma of greens - This is a landscape in this season of Japan. The wind socks are called "Koinobori," to celebrate Children's Day (Boy's festival). It is a national holiday that will take place on May 5th, in the hope that children will grow up healthy and strong. As the growth of the children always looks bright and shining, so does the greens turn brighter day by day as it sprouts bloom in May. The green of this season is said to be the most beautiful because the breeze called "Koufu -meaning the "shining winds"- brings liveliness and brightness. Similarly, we at the Yamashiroya-shozo use seasonal vegetables and the greens to breathe in life and the brightness with each coming dish in the set course in this month.

Wan - a bowl of soup has many aspects and combinations which will entertain you during eating: steamed fish paste mixed with fava bean paste, thick soup with five kinds of freshly harvested beans, and deep fried shrimp so soft that you can eat even its shell, providing depth and the layer to the taste.

Hassun - a plate with several small appetizers changes the name into Aoi-Hassun this month. Aoi symbolizes the mood of the late spring or the early summer. It features many green vegetables that have beautifully grown. We serve a fusion of unusual seasonal ingredients of mountain greens and the sea food: for example, cucumber vinegar with pieces of raw octopus or Jelly cake made from Molokhia leaves paste and grated Japanese yam, topped with sea urchin meat.

Agemono- a deep-fried plate uses egg bearing pink sea breams. The meat tastes light in this season, that is why we serve their soft roes, which has a creamy, rich taste. This is rolled into a slice of the fish meat then breaded and deep-fried. In addition, grilled hard roes of pink sea bream are served on the side, which may only be delighted in this season.

A day in the beginning of May marks the eighty-eighth day since the beginning of the spring in the traditional East Asian calendars. On this day, people in the olden days, do not need to worry about the cold weather any more. It also marks the planting season. After the eighty-eighth day, it is believed that the tea leaves that are picked out on the eighty-eighth day are the most delicious and gives longevity. Following this belief, we create this set course in the hope that your body will be filled with freshness and liveliness like that tea leaves.

Selected wines in May
BIANCO DI CUSTOZA D.O.C. (White)
LUGANA di SIRMIONE D.O.C. (White)
AMARONE DELLA VALPOLICELLA CLASSICO D.O.C. (Red)

May Theme:Koufu - the breeze that brings the lively bright greens

2012-04-29T11:58:26Z

In this set course, we will serve ten dishes. Each one has 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 in this course.

Sakizuke: This 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 it will make you calm and relaxed to mark the finish of the first rich dish. It will also prepare you to be elated with the colourful array served in the next dish.

Aoi-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: The opening dish of the second chapter is a deep-fried plate. It gives you lightness, freshness and richness without being greasy in spite of being deep-fried.

Mukouzuke: Next one 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 a main dish. Your senses will be richly rewarded from the benefit of spring time with the taste given by seasonal ingredients. You will also be pleasured with the freshness and the depth of the taste.

Shokuji: The third chapter starts with a bowl of rice steamed with beans; 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. The bowl of rice 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 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 concludes the meal.

４月のお献立「春の宵は価千金」３９９０円（税込）

2012-03-31T12:34:50Z

先附	鰆のタタキ　海葡萄と胡麻油ポン酢で
八寸	生麩寿司　桜花爛漫仕立て近海甘海老桜和え空豆鞘焼きモロッコインゲン薩摩揚げタラの芽天　蛍烏賊ソース
椀物	桜鯛道明寺蒸し　新生姜香る湯葉餡かけ
揚物	油目唐揚げと島らっきょパン粉揚げ　ユカリ塩と共に
お凌ぎ	豚耳とアスパラの胡麻白和え　コンソメジュレ
主菜	和牛脛肉柔か煮　クレソントロロ掛け　山葵葱と共に
食事	揚げ筍ご飯　姫皮木の芽和えを添えて
香物	季節野菜の糠漬け
止椀	シジミの粕汁　麦味噌仕立て
デザート	ほうじ茶のアイスクリーム蓬団子　ミルク仕立ての汁粉で春キャベツムース　刻みトマトを乗せて

４月のお献立は２０１２年４月１日から４月３０日までのご提供となっております。

４月のお献立「春の宵は価千金」はじまります

2012-03-31T12:28:02Z

『見渡せば柳桜をこぎまぜて都ぞ春の錦なりける』～古今集より～
気が付けば街は春に彩られ、山でも鶯がすっかり歌を覚え、春本番を謳歌しています。
そんな春爛漫な様子を料理に移し、目と鼻と舌でお楽しみいただきたく考えたのが
『春の宵は価千金』です。

食材も、この時期ならではのものを取り揃えております。
海の幸は、冬の美味から一変し鰆、蛍烏賊、白魚などが揚がりはじめます。
中でも産卵前の紅く染まった桜鯛を道明寺と共に蒸し揚げ、
新生姜と湯葉の餡を掛けた椀物は、爽やかな季節の香りを器の中に閉じ込めた逸品です。

野や山の恵みは、待ち望んでいたかのようにいっせいに繰り出され、
木の芽、山菜、筍などは、この時期特有の新鮮で力強いものばかりで、
特別な手間を掛けずとも自然のもたらす滋味こそが美味です。
芽吹きの歓びを味わって頂くために、ほんの少しだけ味を引き立てる調理をいたしました。

卯月のくずしの料理は、和牛の脛肉をじっくりと時間をかけて柔らかく煮込み、
クレソンのすり流しと大和芋のトロロを合わせたもの掛け、
更に葱と山葵の千切りを天に持って仕上げました。
肉の旨味が凝縮されて清々しく、味わい深いイタリアワインがすすみます。

春の宵は価千金・・・
待ち焦がれた麗らかな夢のひとときを美酒と共に味わう贅沢はこの月限りのお楽しみです。山城屋庄藏では、色濃く現れた春の食材をふんだんに盛り込み、各地の時節食材が織り成す『京くずし割烹』の真骨頂といえる料理で、おもてなし致します。

4月のセレクトワインコース　1,900円

シャルドネ　ポッジョダルベ　I.G.T.

ルガーナ　ディ　シルミオーネ　D.O.C.

キャンティ　ルフィナ　リゼルヴァ　D.O.C.G.

４月のお献立「春の宵は価千金」へ

April Theme:There is nothing more precious than the spring night -what a beautiful season!

2012-03-31T08:10:56Z

"Looking around,
Recognizing the surrounding spring textile in the city;
Pink of cherry blossoms and green of willow trees
- from Kokinshu: A Collection of Ancient and Modern Poetry"

Suddenly, it dawns on us that the city is dressed with spring color. Bush warblers in the mountain enjoy this season as they sing a song. We, Yamashiroya-shozo would like to project the mood of blooming on the plates and to please your sights, aroma and tastes. With this, the theme of our set course is entitled "There is nothing more precious than the spring night- what a beautiful season!"

Seasonal ingredients are ready for this course. As your palate in winter change for spring; we prepare spring seafood dishes using Spanish mackerel, small squids and Shirauo (Small fishes called Salangidae). Particularly, this month's Wan (the soup dish) represents spring in Japan with its pleasant seasonal aroma; it contains Pink-sea bream which swim back to the ocean around the season of cherry blossom. Slices of Pink sea-bream is used to wrap a sticky rice ball and steamed, then surrounded with thick soup mixed with chopped tofu skins flavored with seasonal fresh ginger.
Moreover, the blessings from the mountains and fields such as bamboo shoots, edible wild grown plants and young leaves of Sichuan pepper come out as if they have been waiting to show themselves up. We've cooked them in a simple manner because they are already delicious only by themselves. That's why we just highlighting their strength, that is freshness and liveliness.

The characteristic dish of Yamashiroya in this month is braised beef flank. It is dressed with grated Japanese yam mixed with Cresson paste topped with generous amount of strips of green onion and wild wasabi (Japanese horseradish). Please enjoy this rich taste with fresh but deep Italian wine from our cellar.

There is nothing more precious than the spring night - the luxury to enjoy the longing of lovely spring nights with a good drink can happen only in this month. We, Yamashiroya-shozo, welcome you with the dishes that depict the best of our original cuisine style that is weaved by colorful seasonal ingredients from the across the country and with "an edgy but traditional feel."

Selected wines in April
CHARDONNAY BIANCO I.G.T. POGGGIO d'ALBE (White)
LUGANA di SIRMIONE D.O.C. (White)
CHIANTI RUFINA RISERVA D.O.C.G (Red)

April Theme:There is nothing more precious than the spring night -what a beautiful season!

2012-03-31T08:09:21Z

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: 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.

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.

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

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.

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 spring 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 rice called Takenoko-gohan, mixed with chunks of deep fried bamboo shoots; 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. Takenoko-gohan will be served with Tome-wan which is soup and Kou-no-mono which is Japanese pickles which is explained below.

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.

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.

３月のお献立「小春日和」３９９０円（税込）

2012-02-29T11:51:08Z

先附	筍の飛龍頭　うぐいす餡
八寸	北寄貝のてっぱいたら子と蕗の炊き合わせミミガーひじき生ハムとモッツァレラの春キャベツ巻き蓬麩寿司　桜味噌
椀物	レタスの浅利酒蒸　あら引き胡椒仕立て
焼物	帆立と蛍烏賊の春の香草バター焼き
凌ぎ	近海甘海老芹和え　焼き胡麻豆腐
主菜	仔羊の京番茶燻り焼き　芯キャベツ添え新玉葱ソースとかわり梅肉を掛けて
食事	白魚と空豆の天茶漬け　カリカリ梅と共に
香物	旬野菜の糠漬け
デザート	ほうじ茶のアイスクリーム菜の花の八橋桜のパンナコッタ　桜の塩ジュレ

３月のお献立は２０１２年３月１日から３月３１日までのご提供となっております。

３月のお献立「小春日和」はじまります

2012-02-29T11:48:55Z

灯りを点けましょぼんぼりに・・・
幼い日の想い出が蘇るひな祭りから始まる弥生月。
心弾む初春のひとときを、献立の彩りに変えました。
新物も多く、どの食材をとっても活き活きと輝きに満ち溢れております。

3月に入ると、冬のあいだ土の中で、栄養分をいっぱいに溜め込んだ筍がいっせいに繰り出されます。先附けでは、そんな筍の味、香り、食感を楽しんでいただけるように、調理しております。お出汁の味がたっぷり染み込んだ飛竜頭にほんのり甘いうぐいす餡がからんで春を存分に楽しめる一品です。

つづいて、身が詰まってこの時期に旬を迎える二枚貝を使った料理を三種類。
八寸では、北寄貝と青葱の酢味噌和え。
椀物では、胡椒を利かせたレタスと浅利の酒蒸し
そして焼き物では、函館より取り寄せた帆立と蛍烏賊を、春の香りの代表ともいえる蕗の薹とバターで焼き上げました。
どれも新鮮なもの使用し、それぞれの特徴と持ち味を活かした調理法を用いております。

山場を迎える主菜では、仔羊を京都のお茶っ葉で燻り焼きにし、二種類のソースで仕上げました。天然の甘味を持つ新玉葱のソースと、酸味を利かせた梅肉のソースはこの料理引き立てるための、決め手ともいえます。
お肉をしっかり使いつつも『和』であり、なおかつフルボディのイタリアワインと共に楽しんでいただけます。

今月は桃の節句ということもあり、見た目の美しさや、明るさにも気を配り、小春日和といった言葉が、よく似合う爽やかで明るい雰囲気を出すように心がけました。
これから迎える気持ちの良い春の一時を、どうぞ山城屋庄蔵でお過ごし下さい。

3月のセレクトワインコース　1,900円

ランブルスコ　デッレーミリア　ロザ―ト　ドルチェ

アルバーナ　ディ　ロマーニャ　イヴィンキ　セッコ D.O.C.G.

ヴィーノ　サンタンティモ　ロッソ　D.O.C.

３月のお献立「小春日和」へ

March Theme:Spring awakens

2012-02-29T05:51:56Z

March starts with the Japanese Doll Festival (Hina-matsuri) or Girls' Day, which reminds us of our childhood days. We project the cheerful moments on our set course by adding colorful touches. Any ingredient in this month is filled with brightness and liveliness. In addition, we use many fresh seasonal ingredients for the dishes.

Once March has come, bamboo sprouts, which keep their savory and energy, surviving winter under the soil, literally "sprout" one after another. Sakizuke -the starting dish- is the plate for indulging the taste, aroma and texture of spring through the bamboo sprout. Deep fried crushed bean curd (Tofu) mixed with diced bamboo shoots is simmered with broth making it soft then it is poured with spring green source made from green peas.

After that, we use seasonal succulent shellfishes for three kinds of dishes, prepared in different ways to capture their characteristics. At first, Hassun -small appetizers dish- uses surf clam; grilled shredded surf clam tossed with chopped green onion and sour salty beans paste sauce. The following dish called Wan -the soup bowl- contains sake-steamed short-necked clams and lettuce flavored with black pepper. Finally, we serve grilled scallop shell and small squid with butterbur sprout butter pervaded with the aroma of spring.

Shusai -the main dish- is smoked lamb grilled by coarse tea leaves of Kyoto dressed with two kinds of sauces: one is made of seasonal onion that tastes naturally sweet and another one is made of sour pickled plum. These sauces are crucial of this plate; they do not stand out but show off this plate to its best advantage. This dish matches with Italian full body wine, but still maintains the air of the traditions of the East.

We care to project the word of spring awakens, which implies lively, freshness and brightness, on this set course as winter days begin to fade away.

In addition, we present plates that reflect the beautiful and bright display of the month of Japanese doll festival. We always welcome you to spend your time here, Yamashiroya-shozo in the moments of coming fresh spring.

Selected wines in March
 REGGIANO LAMBRUSCO ROSATO SEMISECCO I.G.T. (Rose Spumante)
 ALBANA di ROMAGNA I VINCHI SECCO D.O.C.G (White)
 VINO SANTANTIMO ROSSO D.O.C. (Red)

March Theme:Spring awakens

2012-02-29T05:50:51Z

March Theme:Spring awakens
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 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.

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.

Wan: This is a soup and serves as a mark for the end of the first chapter in the course. It will make you calm and relaxed after being elated from the colourful array and smooth drinking and also prepare you for the next chapter.

Yakimono: The opening plate of the second chapter is one of main dishes and it is a sautéed dish. Generally speaking 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 a time to take a breath for the coming opulent moments.

Shusai: This is the main dish. You will be delighted with unexpected combinations on your plate and your senses will be pleasured with the richness of the aroma and the depth of the taste.

Shokuji: The third chapter start with a bowl of soup rice called an Ocha-zuke; 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. Chirashi-sushi 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.

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

歓送迎会プラン好評ご予約受付中！

2012-02-04T06:53:13Z

歓送迎会プラン
飲み放題込み　５,７９０円(税込み)

乾杯用スプマンテ(トレディノッテ)
ピノビアンコ(白ワイン)　ロッソベッレリーベ(赤ワイン)
生ビール(エビス)
ウーロン茶
時間：２時間制(L.O 1時間50分)
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<歓送迎会プランの例>

■御料理お品書き

先附	筍の飛龍頭　うぐいす餡
八寸	北寄貝のてっぱいたら子と蕗の炊き合わせミミガーひじき生ハムとモッツァレラの春キャベツ巻き蓬麩寿司　桜味噌
椀物	レタスの浅利酒蒸　あら引き胡椒仕立て
焼物	帆立と蛍烏賊の春の香草バター焼き
凌ぎ	近海甘海老芹和え　焼き胡麻豆腐
主菜	仔羊の京番茶燻り焼き　芯キャベツ添え新玉葱ソースとかわり梅肉を掛けてレ
食事	白魚と空豆の天茶漬け　カリカリ梅と共に
香物	旬野菜の糠漬け
デザート	ほうじ茶のアイスクリーム菜の花の八橋桜のパンナコッタ　桜の塩ジュレ

■お飲み物

2時間飲み放題(L.O 1時間50分)

ピノビアンコ(白ワイン)　

ロッソベッレリーベ(赤ワイン)

生ビール(エビス)

ウーロン茶
　　

提供期間：3月1日～3月31日

February Theme:The bittersweet taste of waiting for the spring

2012-01-31T11:21:46Z

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)

February Theme:The bittersweet taste of waiting for the spring

2012-01-31T11:18:02Z

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.

京くずし割烹 山城屋庄藏 / 和食とワインのマリアージュを渋谷の個室で

５月のお献立「光風」３９９０円（税込）

５月のお献立「光風」はじまります

May Theme:Koufu - the breeze that brings lively bright greens

May Theme:Koufu - the breeze that brings the lively bright greens

４月のお献立「春の宵は価千金」３９９０円（税込）

４月のお献立「春の宵は価千金」はじまります

April Theme:There is nothing more precious than the spring night -what a beautiful season!

April Theme:There is nothing more precious than the spring night -what a beautiful season!

３月のお献立「小春日和」３９９０円（税込）

３月のお献立「小春日和」はじまります

March Theme:Spring awakens

March Theme:Spring awakens

歓送迎会プラン好評ご予約受付中！

February Theme:The bittersweet taste of waiting for the spring

February Theme:The bittersweet taste of waiting for the spring

京くずし割烹　山城屋庄藏 / 和食とワインのマリアージュを渋谷の個室で