Dishes to Savor This Spring, Crafted by Our Chefs

Daisho Co., Ltd. (Ota-ku, Tokyo / President and Representative Director: Ryoju Taira) is pleased to announce the launch of its limited-time April "Seasonal Menu" featuring a total of 9 dishes at 89 "Shoya" restaurants nationwide, which are known for their town taverns with chefs on staff (excluding some locations). The offering period is limited from Wednesday, April 1, 2026, to Thursday, April 30, 2026. Chefs will be preparing each dish with heartfelt dedication, using spring ingredients at their peak, including seafood such as early bonito and cherry sea bream, as well as broad beans and new onions. In recent years, it has become harder to feel the changing seasons due to factors like global warming. At 'Shoya,' we are re-emphasizing the "culture of enjoying the seasons," which we have upheld since our founding. We will continue to deliver the flavors of Japan's four seasons by preparing carefully selected seasonal ingredients with a variety of cooking methods. *All prices shown in this text include tax. *Product contents may be subject to sudden change due to weather or market conditions.

Feel Japan's Spring at 'Shoya'! Cherry Sea Bream Sashimi (500 yen)

The cherry sea bream, a spring sea bream with a beautiful cherry blossom color, is offered as "Cherry Sea Bream Sashimi" (500 yen). Before spawning, the cherry sea bream stores abundant nutrients, resulting in a smooth texture and elegant sweetness. The fine-grained fat melts in your mouth.

Early Bonito Sashimi (650 yen)

Early bonito, a spring tradition that travels north on the Kuroshio Current this time of year, is available as "Sashimi" (650 yen). You can enjoy its firm flesh and refreshing, light umami. These fresh fish are selected by "Yonekawa Suisan," a long-established wholesale fish dealer at the Toyosu Market, which has been in business for 90 years, and are delivered fresh to each store.

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  • Source: PR TIMES
  • Category: News