Daisho Co., Ltd. (Ota-ku, Tokyo / President and CEO: Ryoju Taira) has launched its summer/autumn banquet courses at all 99 "Shoya" locations, known as "town izakayas with chefs." The courses will be available from July 1, 2026 (Wed) to October 31, 2026 (Sat). The lineup includes three types of courses: the "Chef's Special Course (4,980 yen)", a 3,980 yen course, and a 5,500 yen course. All courses include a 2-hour all-you-can-drink option with draft beer. "Shoya" has been committed to handmade dishes by its chefs for 58 years since its founding. These banquet courses are no exception, with chefs meticulously preparing dishes based on fundamental Japanese culinary techniques. We have also made it a priority to include "Assorted Sashimi," a signature dish of "Shoya," in all three courses. The "Assorted Sashimi" features seasonal fresh fish directly delivered from "Yonekawa Suisan," a long-established wholesale fish dealer in Toyosu Market, which are then expertly prepared by the chefs at each store and served fresh.

This year's summer heat relief is decided at "Shoya."

Fully Satisfying!! Three Banquet Plans

Chef's Special Course (4,980 yen per person)

Our recommended course, easy to use for various occasions, is the "Chef's Special Course (4,980 yen)". The main dish is the "Seven Kinds of Sashimi Assortment," featuring tuna, sea bream, and greater amberjack selected by "Yonekawa Suisan." Additionally, enjoy the "Shrimp and Water Shield Bowl" with a texture of ground fish paste and shrimp mixed in-house, and the "Eel Dashimaki Tamago," where grilled eel, a summer stamina ingredient, is individually rolled with egg. It is packed with dishes that chefs are particular about. For the finale, enjoy "Katsuo Te-gote Sushi," a local dish from Mie Prefecture. Whole skipjack tuna is procured, and the fresh meat is marinated. This is a high-value course with 7 dishes plus all-you-can-drink including draft beer for 4,980 yen.

Traditional Japanese Course (July-August) (5,500 yen per person)

Traditional Japanese Course (September-October) (5,500 yen per person)

Furthermore, the "Traditional Japanese Course (5,500 yen)", where the chefs' skills shine, changes its content between summer and autumn. While featuring our signature "Sashimi," the July-August menu includes "Corn Chawanmushi," "Grilled Ayu," and "Unagi Yanagawa Nabemono." The September-October menu offers 8 dishes each, such as "Returning Bonito Tataki," "Tachiuo Yu-an Yaki," and "Salmon and Maitake Mushroom Takikomi Gohan," all prepared with Japanese culinary techniques and full of seasonal flavors.

Yokocho Izakaya Course (3,980 yen)

The "Yokocho Izakaya Course (3,980 yen)" is a great value for those who want to enjoy a casual meal with close friends. In addition to "Shoya's" three major specialties – "Sashimi," "Nimono (simmered dishes)," and "Yakitori (grilled skewers)" – you can enjoy a total of 7 dishes, including the monthly special "Seasonal Fish and Vegetable Tempura," at a reasonable price. All courses include all-you-can-drink with draft beer.

Watch a video introducing the charm of "Shoya," the town izakaya with chefs!

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  • Source: PR TIMES
  • Category: 新商品