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Cuisine

Regional ingredients of the four seasons, sukiyaki of Yonezawa Beef, traditional dishes and wild plants

The local cuisine of Azumasou various local food ingredients every season, and the chef treats each dish as a local cuisine.
Wild vegetables in spring, local vegetables in summer, mushrooms in autumn, bean sprouts grown in hot spring fever in winter, Asagi.
Melting Yonezawa Beef, carp that was grown in a clear stream, Yamame Trout.Please enjoy the hometown's season.

Local Cuisine

  • Decoction of Yonezawa Koi

    A carp that has been eaten in a seat such as celebration since long ago.
    Nourishing full score with savory sauce.
  • Rockfish, kind of trout

    Salt-grill fresh river fish raised in the source of Mogami River
  • Chilled juice

    A dish of Yonezawa's vegetables, beans, mushrooms, frozen konjac and other delicious dishes

Seasonal dishes

  • 【spring】Wild plants

    Fukinoheno
    Kogami
    Aiko
    Warabi
    Azuma bamboo
  • 【summer】

    To move
    Cherry
    Marugus eggplant
    Okra
  • 【autumn】

    mushroom
    Akebi
    Stew
    Barefoot
    La France
  • 【winter】

    Bean sprouts
    Snow cabbage
    Chinese cabbage
    Apple