[Experience the Flavors of Mid-Spring!!] Shoya's 89 Nationwide Locations Offer April-Only Seasonal Menu to Fully Enjoy the Season

Seasonal dishes prepared by skilled chefs

Daisho Co., Ltd. (Ota-ku, Tokyo / Representative Director and President: Ryoju Taira) will begin offering a total of 9 limited-time "Seasonal Menus" for April at 89 'Shoya' izakaya restaurants nationwide, where skilled chefs are present (excluding some stores). The offering period is limited from Wednesday, April 1, 2026, to Thursday, April 30, 2026. Skilled chefs will meticulously prepare each dish, featuring mid-spring ingredients such as first bonito, cherry snapper, rockfish, broad beans, and new onions. In recent years, as the changing of seasons has become less distinct due to global warming and other factors, 'Shoya' is once again cherishing the "culture of enjoying seasonal tastes" that it has upheld since its founding. Moving forward, we will continue to deliver the flavors of Japan's four seasons by having skilled chefs prepare carefully selected seasonal ingredients using a variety of cooking methods.

*All prices in the text include tax.

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

Feel the Japanese Spring at 'Shoya'!

Cherry Snapper Sashimi (500 yen)

The beautiful cherry-colored spring sea bream, known as "Sakuradai" (cherry snapper), will be offered as "Sakuradai Sashimi (500 yen)." Having accumulated plenty of nutrients before its spawning season, Sakuradai is characterized by its smooth flesh and elegant sweetness. The delicate fat's umami spreads in your mouth.

First Bonito Sashimi (650 yen)

The first bonito, a spring tradition that travels north on the Kuroshio Current during this season, will be available as "Sashimi (650 yen)." You can enjoy its firm flesh and fresh, light umami. These fresh fish are expertly selected by Yonekawa Suisan, a long-established wholesaler at Toyosu Market celebrating its 90th anniversary, and delivered directly to each store while fresh.