Start Summer at 'Shoya'!! 8 Seasonal Menu Items Featuring Ayu and Summer Vegetables, Available for June Only at 86 Nationwide Locations

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.