[Early Summer's Fresh Blue Fish is Delicious!] 'Daisho Suisan' Offers 9 May-Limited Menu Items at 23 Stores

Daisho Co., Ltd. (Ota Ward, Tokyo / Representative Director: Ryoju Taira) will offer a May-limited 'Seasonal Menu' of nine dishes at 23 'Daisho Suisan' seafood izakaya restaurants (excluding some stores), famous for their 'hamayaki' (grilled seafood), sashimi, and sushi made with fresh seafood from fishing grounds across Japan. Early summer is when blue fish become exceptionally flavorful. Artisans, knowledgeable in fish, prepare seasonal ingredients like horse mackerel, a representative blue fish, as well as sardines and early bonito, bringing out their absolute freshness and deliciousness. In recent years, it has become increasingly difficult to feel the change of seasons due to global warming. In such an era, 'Daisho Suisan' continues to convey the message: 'We want our customers to truly savor the seasonal deliciousness from authentic fresh fish.'

*Due to procurement circumstances, the Sapporo Yomiuri Hokkaido Building store does not offer the seasonal menu.

You can't talk about early summer without eating blue fish!

Aji Comparison Sushi (780 yen)

When it comes to early summer, it's all about blue fish. May's highlight is the 'Aji Comparison Sushi' (780 yen), allowing you to enjoy five different flavors. For this content and this price, it's a dish that Aji lovers will shed tears of joy over. Artisans prepare plump horse mackerel, expertly selected by Yonekawa Suisan, a long-established wholesaler at Toyosu Market with 90 years of history, into five types: 'Nigiri,' 'Aburi,' 'Tsuke,' 'Vinegared,' and 'Tataki Gunkan.'

Ma-iwashi Fry (Sardine Fry) (450 yen per piece)

Ma-iwashi no Shogani (Simmered Sardines with Ginger) (550 yen)

Must-try items are the seasonal sardines and early bonito. For sardines, we offer 'Ma-iwashi Fry' (450 yen per piece), crisply fried to lock in the rich flavor, and 'Ma-iwashi no Shogani' (550 yen), simmered with ginger to stimulate the appetite.

Katsuo Rare Garlic Steak (Bonito Rare Garlic Steak) (780 yen)

Fisherman's Style Katsuo Tsukimi Namerou (Bonito with Moonlight Miso) (680 yen)

For early bonito, we have 'Katsuo Rare Garlic Steak' (780 yen) with a strong garlic kick, which instantly boosts appetite. The 'Fisherman's Style Katsuo Tsukimi Namerou' (680 yen), enriched with egg yolk, is an exquisite dish that will keep both sake and chopsticks moving.

In addition, we offer a full lineup of nine dishes, including 'Tairagai Isobeyaki' (Pen Shell Grilled with Seaweed) (580 yen), 'Hotaruika Konbuyaki' (Firefly Squid Grilled with Kelp) (450 yen), 'Shirasu, Shin-Tama, Kuki Wakame no Okaka Ponzu' (Whitebait, New Onion, Wakame Stems with Bonito Flakes Ponzu) (400 yen), and 'Sakidori Namamogi Edamame (Boiled or Grilled)' (650 yen).

*All prices in the text include tax.

*Product contents may be subject to sudden change due to procurement or market conditions.

Summer sake for early summer flavors!

'Daisho Suisan' also enhances the early summer experience with Japanese sake directly shipped from breweries nationwide. In May, two brands that pair well with the early summer limited menu are available. 'Masumi Junmai Ginjo Suzumisake' (850 yen per 180ml cup) from Miyasaka Brewing in Nagano Prefecture features a subtle acidity and refreshing taste. Paired with 'Katsuo Rare Garlic Steak' or 'Ma-iwashi Fry,' it finishes with a light aftertaste. 'Dainana Junmai Kimoto Soukai Reishu' (750 yen per 180ml cup) from Dainana Sake Brewery in Fukushima Prefecture offers a clear, spring-water-like freshness and rich, profound flavor. It perfectly complements the umami of ingredients like 'Ma-iwashi no Shogani' and 'Hotaruika Konbuyaki.'

Watch a video introducing the charm of Daisho Suisan, a hamayaki seafood izakaya!