【The Peak of Spring Flavors Have Arrived!!】 April-Only Menu to Fully Enjoy the Season at 89 'Shoya' Locations Nationwide

Daisho Co., Ltd. (Ota-ku, Tokyo; President: Ryoju Taira) will begin offering a total of nine 'Seasonal Menu' items for the month of April at 89 'Shoya' locations—the town izakaya with professional chefs—across the country (excluding some locations). The availability period is limited from Wednesday, April 1, 2026, to Thursday, April 30, 2026. Our chefs will prepare each dish with heart and soul, using ingredients at the very peak of spring, including seafood such as early-season bonito, cherry sea bream, and rockfish, as well as seasonal produce like fava beans and new onions. In an era where the effects of global warming make it increasingly difficult to feel the changing of the seasons, 'Shoya' is reaffirming the importance of the 'culture of enjoying the seasons' that we have protected since our founding. We will continue to deliver the flavors of Japan's four seasons by having our chefs prepare carefully selected seasonal ingredients using a variety of cooking methods.

*All prices listed in the text include tax. *Product contents may be subject to sudden changes due to weather or market conditions.

Feel the Japanese Spring at 'Shoya'!

The spring red sea bream, with its beautiful cherry-blossom color known as 'Sakura-dai,' is served as 'Sakura-dai Sashimi (500 yen).' Having stored up plenty of nutrients before the spawning season, the Sakura-dai is characterized by its smooth flesh and elegant sweetness. The flavor of its fine, delicate fat spreads throughout the mouth.

We are also offering 'Early-Season Bonito Sashimi (650 yen),' a symbol of spring that travels north on the Kuroshio Current during this time of year. You can enjoy its firm flesh and fresh, refreshing flavor. These fresh fish are selected by 'Yonekawa Suisan,' a long-established wholesaler at the Toyosu Market celebrating its 90th anniversary, and are shipped directly to each store while still fresh.

In addition, the rockfish, known as the 'haru-tsuge-uo' (fish that heralds spring), is served as 'Kasuzuke-yaki (Grilled in Sake Lees) (780 yen).' When our chefs grill the delicate white fish that has been carefully marinated in sake lees, the flesh becomes tender and flaky, infused with a rich, mellow depth—a dish that will surely make you want to drink more sake.

Furthermore, pay attention to the seasonal vegetables. The 'Fava Beans (Boiled or Grilled) (680 yen),' which are just coming into season, allow you to experience their rich sweetness directly. For the new onions, which have a pleasant, crisp texture, we have created a 'New Onion and Boiled Sakura Shrimp Salad (680 yen)' combined with sakura shrimp and canola blossoms. In addition to these, we have prepared a total of nine items at the peak of spring that can only be enjoyed now, such as 'Spring Wild Vegetable Tempura Platter (780 yen)' and 'Butterbur Sprout Miso Rice Ball (280 yen).'

Pair Spring Flavors with Spring-Only Sake!

'Shoya' also delivers spring through sake shipped directly from breweries across the country. For April, we have prepared two seasonal brands from Yamagata Prefecture. 'Dewazakura Oka Ginjo Sara-Sara Nigori (950 yen per go)' is a version of our signature Oka Ginjo sake that has been coarsely pressed. The richness of the nigori (cloudy sake) envelops the sweetness and umami of the 'New Onion and Boiled Sakura Shrimp Salad.' Tohoku Meijo's 'Hatsumago Misaki Kimoto Junmai Daiginjo (950 yen per go)' is characterized by the refreshing aroma and gorgeous flavor of a Daiginjo. If you chill it well and pair it with the 'Sakura-dai Sashimi,' it is truly a luxurious pairing unique to this time of year.

Watch the video to see the charm of 'Shoya,' the town izakaya with professional chefs!