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Cuisine

Cuisine

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

Azumasou's local cuisine is prepared with a variety of local ingredients every season.
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.

Yonezawa Beef
Local Cuisine
Seasonal dishes

Yonezawa Beef

Ultimate Wagyu raised with rich nature and constant effort in the place of Oitama
Featuring fine quality melting fat and umami tightly packed

Yonezawa Beef, Special A5 rank steak
Sukiyaki

Yonezawa Beef, Special A5 rank steak
Melt meat quality, overflowing taste
- 【I want to taste once in my life! 】Ultimate special A5 rank steak, Drink plan
Sukiyaki
Passionate Yonezawa Beef with sweet sauce!
- 【Satisfaction 92%! 】Yonezawa Beef you can taste impressed when you eat! Sukiyaki, Plan【Most Popular】

Sweetly stewed Yonezawa Carp
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