Tokyo 2009: Yamashiroya Shouzou
Posted January 13, 2010on:
This washoku restaurant in Shibuya uses the techniques of traditional Kyoto cuisine to create a fusion Japanese style of food. There is only 1 set course for the whole day and it changes every month. It is a small restaurant and the ambiance inside is nice and cosy.
I really like how a lot of the restaurants in Tokyo have open-air kitchens right in front of you behind the counter.
Ordered oolong cha as my drink. It came in a nice teapot.
First course is broiled anago on sushi rice with a dollop of wasabi on top, placed in thick green pea soup.
Second course is an assorted platter of fried fish and other vegetables.
Third course is some kind of shellfish similar to oyster, probably hamaguri, wrapped in a sort of mushy fishcake. The soup is asari clam soup.
Fourth course is a hamachi sashimi salad.
Fifth course is grilled fatty pork loins. Tender and tasty.
Sixth course is peach jelly with strawberry sauce. There are bits and pieces of peach in the jelly as well.
Seventh course is steamed bamboo rice. Simple but full of flavour.
Eight course is hojicha ice-cream, lemon cream macaron and some kind of sweet jelly.
山城屋庄藏 (Yamashiroya Shouzou)
2-6-4 Dougenzaka, Shibuya-ku