【May Only】9 Exquisite Early Summer Delicacies Featuring Artisan Skills! Available at 87 "Shoya" Locations Nationwide!!
Dai-sho Co., Ltd. is launching a limited-time "Seasonal Menu" of 9 dishes at 87 "Shoya" izakaya locations nationwide, available only in May. These dishes highlight early summer ingredients like first bonito, young ayu, and new burdock root, prepared with the exquisite skills of master chefs. The campaign aims to preserve Japan's culture of enjoying seasonal flavors amidst changing climate.
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- 📰 Published: April 30, 2026 at 20:00
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Dishes crafted by master chefs to savor in early summer.
Dai-sho Co., Ltd. (Ota-ku, Tokyo / President and CEO: Ryoju Hira) will begin offering a total of 9 "Seasonal Menu" items, available only in May, at 87 "Shoya" izakaya (Japanese-style pubs) locations nationwide, where master chefs are present (excluding some stores). The promotion period is from Friday, May 1, 2026, to Sunday, May 31, 2026.
This month, master chefs will meticulously prepare each of the early summer ingredients, such as first bonito, young ayu, and new burdock root, with Japanese culinary techniques, highlighting their distinct seasonal aromas. The monthly seasonal menus offered by "Shoya" embody the desire to continue preserving Japan's "culture of enjoying seasonal flavors." Especially in recent years, when it has become increasingly difficult to feel the transition of seasons due to global warming and other factors, we aim to deliver Japan's four seasons through food.
*All prices shown in the text include tax.
*Product contents may be subject to sudden change due to weather or market conditions.
Early summer flavors, highlighting the chef's skills.
"First Bonito Sashimi" (650 yen)
First, our proud fish dish from "Shoya." May's first bonito marks the lingering season. From its fresh, succulent taste as a first catch, it transforms into a powerful umami of early summer, allowing you to enjoy its deepened red flesh. The first bonito is carefully selected by Yonekawa Suisan, a 90-year-old established wholesaler in our group company, and sent directly to the stores whole. Master chefs slice it to be served as "First Bonito Sashimi" or "Tataki" (each 650 yen).
"Young Ayu Tempura" (650 yen)
Also noteworthy is "Young Ayu Tempura" (650 yen). Master chefs fry it crisply with a light batter, bringing out the refreshing aroma unique to young ayu and a subtly bitter taste. It is truly a perfect snack to feel the arrival of early summer.
"New Burdock Root and Conger Eel Yanagawa Hotpot" (680 yen)
Early summer vegetables are also prepared with the chef's skills. The tender and aromatic new burdock root is simmered with fluffy conger eel and bound with egg, creating "New Burdock Root and Conger Eel Yanagawa Hotpot" (680 yen). The aroma and texture of the new burdock root provide an accent to the umami of the conger eel.
"Fuki and Atsuage Taitann" (450 yen)
"Fuki and Atsuage Taitann" (450 yen), soaked in dashi broth, is a comforting dish with a nostalgic taste. In addition, a total of 9 dishes are available, including "Beltfish Yuzu An-yaki" (600 yen), "Boiled Sardines with Ginger" (two pieces 450 yen), "Boiled or Grilled Edamame" (each 550 yen), "Asparagus Wrapped in Pork with Butter Soy Sauce" (550 yen), and "Homemade Potato Chips" (380 yen).
For early summer delicacies, enjoy refreshing limited-edition sake!
"Shoya" also delivers the four seasons through sake. Two limited-edition sake brands are available, sent directly from breweries nationwide. "Masumi Junmai Ginjo Suzumisake" (140ml, 550 yen) from Miyasaka Brewery in Nagano, with its faint acidity derived from white koji, pairs perfectly with aromatic vegetables like "Asparagus Wrapped in Pork." "Daischichi Junmai Kimoto Sōkai Reishu" (140ml, 480 yen) from Daitchichi Brewery in Fukushima, with its light rice umami and moderate richness, complements the bitterness and oiliness of "Young Ayu Tempura."
Discover the charm of "Shoya," a local izakaya with master chefs, in a video!
Keywords:
Dai-sho Co., Ltd. (Ota-ku, Tokyo / President and CEO: Ryoju Hira) will begin offering a total of 9 "Seasonal Menu" items, available only in May, at 87 "Shoya" izakaya (Japanese-style pubs) locations nationwide, where master chefs are present (excluding some stores). The promotion period is from Friday, May 1, 2026, to Sunday, May 31, 2026.
This month, master chefs will meticulously prepare each of the early summer ingredients, such as first bonito, young ayu, and new burdock root, with Japanese culinary techniques, highlighting their distinct seasonal aromas. The monthly seasonal menus offered by "Shoya" embody the desire to continue preserving Japan's "culture of enjoying seasonal flavors." Especially in recent years, when it has become increasingly difficult to feel the transition of seasons due to global warming and other factors, we aim to deliver Japan's four seasons through food.
*All prices shown in the text include tax.
*Product contents may be subject to sudden change due to weather or market conditions.
Early summer flavors, highlighting the chef's skills.
"First Bonito Sashimi" (650 yen)
First, our proud fish dish from "Shoya." May's first bonito marks the lingering season. From its fresh, succulent taste as a first catch, it transforms into a powerful umami of early summer, allowing you to enjoy its deepened red flesh. The first bonito is carefully selected by Yonekawa Suisan, a 90-year-old established wholesaler in our group company, and sent directly to the stores whole. Master chefs slice it to be served as "First Bonito Sashimi" or "Tataki" (each 650 yen).
"Young Ayu Tempura" (650 yen)
Also noteworthy is "Young Ayu Tempura" (650 yen). Master chefs fry it crisply with a light batter, bringing out the refreshing aroma unique to young ayu and a subtly bitter taste. It is truly a perfect snack to feel the arrival of early summer.
"New Burdock Root and Conger Eel Yanagawa Hotpot" (680 yen)
Early summer vegetables are also prepared with the chef's skills. The tender and aromatic new burdock root is simmered with fluffy conger eel and bound with egg, creating "New Burdock Root and Conger Eel Yanagawa Hotpot" (680 yen). The aroma and texture of the new burdock root provide an accent to the umami of the conger eel.
"Fuki and Atsuage Taitann" (450 yen)
"Fuki and Atsuage Taitann" (450 yen), soaked in dashi broth, is a comforting dish with a nostalgic taste. In addition, a total of 9 dishes are available, including "Beltfish Yuzu An-yaki" (600 yen), "Boiled Sardines with Ginger" (two pieces 450 yen), "Boiled or Grilled Edamame" (each 550 yen), "Asparagus Wrapped in Pork with Butter Soy Sauce" (550 yen), and "Homemade Potato Chips" (380 yen).
For early summer delicacies, enjoy refreshing limited-edition sake!
"Shoya" also delivers the four seasons through sake. Two limited-edition sake brands are available, sent directly from breweries nationwide. "Masumi Junmai Ginjo Suzumisake" (140ml, 550 yen) from Miyasaka Brewery in Nagano, with its faint acidity derived from white koji, pairs perfectly with aromatic vegetables like "Asparagus Wrapped in Pork." "Daischichi Junmai Kimoto Sōkai Reishu" (140ml, 480 yen) from Daitchichi Brewery in Fukushima, with its light rice umami and moderate richness, complements the bitterness and oiliness of "Young Ayu Tempura."
Discover the charm of "Shoya," a local izakaya with master chefs, in a video!
Keywords: