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

お料理 Cuisine

青嶺 -Aone-From 21 May to 21 June

The leaves in the mountain turn deep green under the bright sunlight in the afternoon. The trees try to stretch their branch to be exposed to more summer sunlight for their growth. The leaves grow larger than it was in the spring and make comfortable room under the tree with the sunlight shining through the leaves. Please enjoy the crisp days before the midsummer.

In Japan, there are four seasons, and people here think of them in their lives. In the spring, we spend comfortable days with soft sunlight; in the summer, we face the unavoidable hot days under the scorching sunlight.
We enjoy the harvest season with the beautiful autumn leaves until the winter comes. In the winter, we just endure the extremely cold days with snow and ice and keep waiting for the spring.

Every time the season changes, Japanese people held the festival or traditional events to show the awe of nature. At the festival, we pray for safety under severe weather and appreciate the blessing of nature. Since the Heian period, it was customary that ice from himuro was presented to the Emperor, and he/she held an event, Shihyo-no-Sechie(賜氷の節会), in the imperial court and gave the ice to his/her subject on June 1 of each year. This event show the desire to spend strict summer day safely.

At Kashiwaya, we start to serve a summer-ish dish, himuro tofu, which represents ice. We would like to give our guests seasonal experience of Japan with the seasonal summer food, pike conger, ayu fish and eggplant. We will entertain our guests with our wish for spending severe hot day safely. Please enjoy the summer dishes at Kashiwaya.

Some menu items may change in accordance with the availability of ingredients.
Thank you for your kind understanding.