Daisyo Suisan Launches June Limited Menu Featuring 9 Dishes Including Flying Fish and Seasonal Sardines
Daisyo Co., Ltd. will offer a special June 'Seasonal Menu' consisting of nine dishes at 23 'Daisyo Suisan' seafood pubs. The menu features premium ingredients like flying fish sashimi and 'Nyubai' sardines, accompanied by brewery-direct summer sake.
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Daisyo Co., Ltd. (Headquarters: Ota-ku, Tokyo; President: Toshihisa Taira) has announced the launch of a June-exclusive 'Seasonal Menu' at 23 locations of its seafood pub chain, 'Daisyo Suisan' (excluding some stores). This month's menu features nine dishes crafted with high-freshness ingredients that reach their peak flavor during the rainy season, including flying fish, sweetfish (ayu), sardines, and whiting (kisu).
Under the concept of 'tasting the authentic deliciousness of seasonal fish,' Daisyo Suisan provides monthly menus to help customers experience the changing seasons through food, which is becoming increasingly difficult due to environmental changes like global warming.
[Featured Menu Items (Including Tax)]
- Flying Fish 'Sugata-zukuri' (Whole Sashimi): 1,280 yen
Features seasonal flying fish selected by Yonekawa Suisan, a long-established wholesaler at Toyosu Market. Served as a combination of sashimi and tataki (chopped fish), offering a unique crunchy texture and rich aroma.
- Salt-Grilled Sweetfish (Ayu): 750 yen
Grilled to a fragrant golden brown, offering a sophisticated bitterness and 'adult flavor.'
- Sardines (Iwashi): 580 yen
June sardines, known as 'Nyubai Iwashi' (rainy season sardines), are the fattiest of the year. Served as a platter of sashimi and tataki with a melt-in-the-mouth texture comparable to fatty tuna.
- Whiting (Kisu) Tempura: 550 yen
Freshly fried with a crispy coating that enhances the delicate and refined taste of the white fish.
Other items include Horse Mackerel Namerou wrapped in Shiso (480 yen), Okra and Pork Roll Tempura (550 yen), Potato and Corn Butter Sauté (450 yen), and more.
[Limited Summer Sake Selection]
To complement the early summer flavors, the restaurant offers premium sake directly from breweries:
- Masumi Junmai Ginjo Suzumisake (Miyasaka Brewery, Nagano): 850 yen per 180ml. Features subtle acidity and a refreshing mouthfeel, perfect for salt-grilled sweetfish.
- Daishichi Junmai Kimoto Sokai Reishu (Daishichi Brewery, Fukushima): 750 yen per 180ml. Offers a cool, spring-water-like clarity that brings out the natural umami of the ingredients.
Under the concept of 'tasting the authentic deliciousness of seasonal fish,' Daisyo Suisan provides monthly menus to help customers experience the changing seasons through food, which is becoming increasingly difficult due to environmental changes like global warming.
[Featured Menu Items (Including Tax)]
- Flying Fish 'Sugata-zukuri' (Whole Sashimi): 1,280 yen
Features seasonal flying fish selected by Yonekawa Suisan, a long-established wholesaler at Toyosu Market. Served as a combination of sashimi and tataki (chopped fish), offering a unique crunchy texture and rich aroma.
- Salt-Grilled Sweetfish (Ayu): 750 yen
Grilled to a fragrant golden brown, offering a sophisticated bitterness and 'adult flavor.'
- Sardines (Iwashi): 580 yen
June sardines, known as 'Nyubai Iwashi' (rainy season sardines), are the fattiest of the year. Served as a platter of sashimi and tataki with a melt-in-the-mouth texture comparable to fatty tuna.
- Whiting (Kisu) Tempura: 550 yen
Freshly fried with a crispy coating that enhances the delicate and refined taste of the white fish.
Other items include Horse Mackerel Namerou wrapped in Shiso (480 yen), Okra and Pork Roll Tempura (550 yen), Potato and Corn Butter Sauté (450 yen), and more.
[Limited Summer Sake Selection]
To complement the early summer flavors, the restaurant offers premium sake directly from breweries:
- Masumi Junmai Ginjo Suzumisake (Miyasaka Brewery, Nagano): 850 yen per 180ml. Features subtle acidity and a refreshing mouthfeel, perfect for salt-grilled sweetfish.
- Daishichi Junmai Kimoto Sokai Reishu (Daishichi Brewery, Fukushima): 750 yen per 180ml. Offers a cool, spring-water-like clarity that brings out the natural umami of the ingredients.
FAQ
『大庄水産』の6月限定メニューにはどのような魚が含まれますか？
トビウオ、アユ、イワシ、キスなど全9品の旬の素材が含まれています。
目玉メニューの「飛魚 姿造り」の価格と特徴は？
税込1280円です。豊洲市場の仲卸「米川水産」が目利きしたトビウオを使用し、刺身とたたきを桶盛りで提供します。
6月のイワシが「入梅いわし」と呼ばれる理由は？
梅雨入りを迎える時期のイワシは1年で最も脂が乗るため、そのように呼ばれます。
限定メニューに合う日本酒は用意されていますか？
はい。長野県の「真澄 純米吟醸 すずみさけ」と福島県の「大七 純米生酛 爽快冷酒」の2銘柄が用意されています。
実施店舗数と期間を教えてください。
全国の『大庄水産』23店舗（一部店舗を除く）にて、6月限定で実施されます。