Starting June 1, 2026, Shoya — the neighborhood izakaya chain staffed by skilled board chefs — will offer a lineup of 8 June-limited seasonal dishes at 86 locations nationwide (excluding some stores). The special menu runs through June 30, 2026.
The June lineup arrives just as the rainy season sets in, bringing fish that herald summer's arrival — ayu sweetfish and kibinago — alongside Yanaka ginger, fresh edamame, and shishito peppers. Each dish is crafted to pair perfectly with an ice-cold draft beer or chilled sake. Through these monthly seasonal menus, Shoya aims to pass on the Japanese tradition of enjoying the flavors of each season.
All prices include tax. Menu items may be changed without notice due to weather or market conditions.
June Summer Seasonal Menu
The iconic summer fish appears as Ayu no Shioyaki (salt-grilled sweetfish, ¥780). Experienced chefs thread the skewer in a lively "dancing skewer" style — as if the fish were still swimming upstream — then grill it slowly over a strong, distant flame. Breaking through the crackly, fragrant skin releases the ayu's distinctive refreshing aroma, bringing the arrival of summer with every bite.
Kibinago, a small fish cherished in Kagoshima and beyond, is served as Kibinago Karaage (¥480) — crispy and light on the outside with tender, fluffy flesh inside. A squeeze of lemon makes it an ideal accompaniment to any cold drink.
Fresh-plucked edamame sourced directly from producers in Shizuoka and other regions returns this year as Namagogi Edamame (boiled or grilled, ¥650). The beans are served piping hot straight from the pot or grill. The grilled version is particularly recommended — the smoky, nutty aroma combines with the beans' natural sweetness to make cold beer irresistible.
Yanaka Ginger (¥480) has been enjoyed since the Edo period as a summer appetite stimulant. Its refreshing aroma and crisp, juicy texture are paired with miso to draw out a natural sweetness — making it a refined snack. Shishito to Negi Miso Itame (shishito and green onion miso stir-fry, ¥480) is cooked over high heat, with the peppers' subtle bitterness and the depth of miso combining to whet the appetite.
Rounding out the 8-dish lineup are Iwashi Umeni (sardines simmered with pickled plum, ¥450), Natsu Yasai no Tenpura (summer vegetable tempura, ¥580), and Nasu to Okura no Agedashi (deep-fried eggplant and okra, ¥390).
Refreshing Limited Sake to Pair with Summer Flavors
Shoya also embraces summer through its sake list, with two seasonal labels shipped directly from breweries across Japan:
- Masumi Junmai Ginjo "Suzumi Sake" (Miyasaka Brewery, Nagano / 140ml, ¥550): The refreshing acidity derived from white koji pairs beautifully with the green fragrance of fresh edamame.
- Daishichi Junmai Kimoto "Refreshing Cold Sake" (Daishichi Sake Brewery, Fukushima / 140ml, ¥480): The light, clean umami of the rice balances the rich miso depth of the shishito stir-fry.
