Start Summer at 'Shoya'!! 8 Seasonal Menu Items Featuring Ayu and Summer Vegetables, Available for June Only at 86 Nationwide Locations
Daisyo Corporation will launch 8 seasonal menu items for June at 86 'Shoya' izakaya locations nationwide. The menu will be available from June 1st to June 30th, 2026.
📋 Article Processing Timeline
- 📰 Published: May 26, 2026 at 20:30
- 🔍 Collected: May 26, 2026 at 12:01
- 🤖 AI Analyzed: May 26, 2026 at 12:18 (16 min after Collected)
## Seasonal Dishes Prepared by Professional Chefs
In June, as the rainy season approaches, the 'Shoya' izakaya chain (Daisyo Corporation) will offer 8 seasonal dishes across 86 locations where professional chefs are present. This promotion runs from Monday, June 1, 2026, through Tuesday, June 30, 2026 (excluding some locations).
The June menu features refreshing summer flavors such as ayu (sweetfish) and silver-stripe round herring (kibinago), as well as Yanaka ginger, fresh edamame, and shishito peppers. These dishes are crafted to pair perfectly with chilled draft beer or cold sake. Shoya's monthly seasonal menu reflects the company's commitment to preserving the Japanese culture of enjoying seasonal foods. In a time when the four seasons are becoming harder to perceive, Shoya delivers Japan's seasons through its culinary offerings.
*All prices include tax.
*Menu items may be subject to change due to weather or market conditions.
### June Seasonal Menu
- **Grilled Ayu (780 yen)**
A classic summer symbol, the ayu is prepared with 'odori-gushi' (dancing skewers) to create a lively appearance, as if the fish were swimming in a river, and slowly grilled over high heat. The crispy skin and refreshing aroma offer the true taste of summer.
- **Fried Kibinago (480 yen)**
Popular in regions like Kagoshima, this dish is lightly fried until crispy on the outside while remaining soft and fluffy on the inside. A squeeze of lemon makes it a perfect accompaniment for drinks.
- **Fresh Grilled Edamame (650 yen)**
Freshly picked edamame sourced directly from producers in Shizuoka and other regions is available again this year. Served freshly boiled or grilled, the grilled option is highly recommended for its enhanced aroma, which pairs excellently with beer.
- **Yanaka Ginger (480 yen)**
Used since the Edo period to stimulate the appetite, this ginger features a refreshing aroma and crisp texture. It is a sophisticated snack, best enjoyed with miso. The menu also includes Stir-fried Shishito and Green Onion with Miso (480 yen), along with Sardine Simmered with Plum (450 yen), Tempura of Summer Vegetables (580 yen), and Deep-fried Eggplant and Okra in Broth (390 yen).
### Refreshing Limited-Edition Sake
Shoya also delivers summer through select sake brands sourced directly from breweries. Nagano's Miyasaka Brewing 'Masumi Junmai Ginjo Suzumisake' (140ml for 550 yen) pairs excellently with fresh edamame due to its white-koji-derived acidity. Fukushima's Daishichi Sake Brewery 'Daishichi Junmai Kimoto Refreshing Cold Sake' (140ml for 480 yen) complements the rich flavor of miso-based dishes.
In June, as the rainy season approaches, the 'Shoya' izakaya chain (Daisyo Corporation) will offer 8 seasonal dishes across 86 locations where professional chefs are present. This promotion runs from Monday, June 1, 2026, through Tuesday, June 30, 2026 (excluding some locations).
The June menu features refreshing summer flavors such as ayu (sweetfish) and silver-stripe round herring (kibinago), as well as Yanaka ginger, fresh edamame, and shishito peppers. These dishes are crafted to pair perfectly with chilled draft beer or cold sake. Shoya's monthly seasonal menu reflects the company's commitment to preserving the Japanese culture of enjoying seasonal foods. In a time when the four seasons are becoming harder to perceive, Shoya delivers Japan's seasons through its culinary offerings.
*All prices include tax.
*Menu items may be subject to change due to weather or market conditions.
### June Seasonal Menu
- **Grilled Ayu (780 yen)**
A classic summer symbol, the ayu is prepared with 'odori-gushi' (dancing skewers) to create a lively appearance, as if the fish were swimming in a river, and slowly grilled over high heat. The crispy skin and refreshing aroma offer the true taste of summer.
- **Fried Kibinago (480 yen)**
Popular in regions like Kagoshima, this dish is lightly fried until crispy on the outside while remaining soft and fluffy on the inside. A squeeze of lemon makes it a perfect accompaniment for drinks.
- **Fresh Grilled Edamame (650 yen)**
Freshly picked edamame sourced directly from producers in Shizuoka and other regions is available again this year. Served freshly boiled or grilled, the grilled option is highly recommended for its enhanced aroma, which pairs excellently with beer.
- **Yanaka Ginger (480 yen)**
Used since the Edo period to stimulate the appetite, this ginger features a refreshing aroma and crisp texture. It is a sophisticated snack, best enjoyed with miso. The menu also includes Stir-fried Shishito and Green Onion with Miso (480 yen), along with Sardine Simmered with Plum (450 yen), Tempura of Summer Vegetables (580 yen), and Deep-fried Eggplant and Okra in Broth (390 yen).
### Refreshing Limited-Edition Sake
Shoya also delivers summer through select sake brands sourced directly from breweries. Nagano's Miyasaka Brewing 'Masumi Junmai Ginjo Suzumisake' (140ml for 550 yen) pairs excellently with fresh edamame due to its white-koji-derived acidity. Fukushima's Daishichi Sake Brewery 'Daishichi Junmai Kimoto Refreshing Cold Sake' (140ml for 480 yen) complements the rich flavor of miso-based dishes.
FAQ
『庄や』の6月限定旬メニューはいつまで提供されますか？
2026年6月1日（月）から6月30日（火）までの期間限定で提供されます。
『庄や』の旬メニューは何品ありますか？
鮎や夏野菜を使った全8品のメニューが提供されます。
6月限定メニューで提供される鮎料理の特徴は？
熟練の板前が“踊り串”を打ち、強火の遠火でじっくり焼き上げた「鮎の塩焼き」を提供します。
旬メニューと一緒に楽しめる限定酒は何ですか？
長野・宮坂醸造の「真澄 純米吟醸 すずみさけ」と、福島・大七酒造の「大七 純米生酛 爽快冷酒」の2銘柄が提供されます。
「生もぎ枝豆」はどのように提供されますか？
産地直送の生枝豆を、板前が茹でたてまたは焼きたてのアツアツの状態で提供します。