日本料理 柏屋 大阪千里山 Japanese Cuisine Kashiwaya Osaka Senriyama

お料理 Cuisine

Usui-Keichitsu- Yukishiro -

Harsh winter is ending and now season is turning to spring in Japan.

This time of year, we call “Usui” (Rainwater 19 February – 5 March) and “Keichitsu” (Insects awaken 6 March – 20 March).
“Usui” is the word expressing the time when winter coldness is calming down, snow is changing to rain.
“Keichitsu” means insects sleeping in the ground are awake and start their activities.
We can feel Japanese eyes to nature from those words.

The theme of cuisine this month “Yukishiro” is the word expressing snow that had piled up during winter is melting and turning to water.
It is the word exactly expressing this time of year.
“Yukishiro” (snow water) moisten the earth, make plants grow and carry nutrition from mountains to ocean.
In ocean, shellfish will grow delicious in ocean.
In Japan, entering spring, flowers are blooming and decorate mountains beautifully.
Wild vegetables in spring are full of vitality and become delicious.

In Kashiwaya, we prepared plenty of seafood and spring vegetables includingorient clam, ark shell, Ise lobster, seabream, bamboo shoot, and wild vegetables.
Please be sure to enjoy cuisine which you can enjoy Japanese spring in Kashiwaya.

Hideaki Matsuo
House master and grand chef, Kashiwaya
柏屋主人兼総料理長 松尾英明

*The below is the menu for the “Ran” course (¥30,000). Some menu items may change in accordance with availability of ingredients.

It is the time we have a news of the first spring wind.
Depending on arrival of ingredients, we may change the menu without advance notice.