Oshoshina Gozen “Kenshin Course”

おしょうしな御膳 謙信コース

Bringing the most familiar and dearest Yonezawa to you

“Oshoshina” means “Thank you” in the Yonezawa dialect. “Oshoshina” for coming to Yonezawa. “Oshoshina” for enjoying Yonezawa. With this thankfulness in mind, we have composed the course so that you can enjoy Yonezawa with a familiarity with the word, as well as with the ingredients. We hope that you will also understand the history, traditional vegetables, preserved foods and “Katemono.” You can feel the great climate and skill of the producers in the fresh vegetables, and agricultural and livestock products. No matter the dish, only ingredients unique to Yonezawa are used.
In addition, one of the wonders of Yonezawa is that you will be presented with different ingredients each time. Please enjoy each individual cooks’ originality in the Oshoshina Gozen “Kenshin Course” at the restaurants you visit.

InformationMeals are available by prior booking. Please contact the individual restaurant in advance.

Membership conditions・Standard of items
Provider Store Information

Example of the Spring Menu

  • Sakizuke (Appetizer) Sansai Hiyajiru (A cold soup of edible wild plants)

    Onogawa Moyashi (Onogawa bean sprouts), Urui, Kogomi, Warabi, etc.Sansai Hiyajiru is part of the representative local cuisine of Yonezawa.　Hiyajiru is an essential dish for ceremonial occasions and events.It has been said that, originally, the food was eaten at Yonezawa domain’s camp on the battle field, and became popular as local cuisine.It is a type of juicy salad of boiled vegetables.

  • Hassun, (a meal on a 24cmx24cm space dish) Soushun no Hakozanmori (a boxed meal made of early spring ingredients)

    Yonezawagoi no Misoni (Yonezawa carp cooked in miso) Hyo boshi Kurumiae (dried Hyo mixed with walnut sauce) Konyaku Fukinotou Misodengaku (Konyaku dressed with special Fukinotou miso sauce (a Japanese butterbur flower bud) Benizaka Shiobiki Sushi (sushi with salted red salmon) Asatsuki no Karashimisoae (a kind of allium mixed with spicy vinegar and miso sauce) Yonezawagyu Yasaimaki (Vegetable roll with Yonezawa beef)Hakozen is a meal arranged tightly into a box so that the cook may put all of the food they want the guests to eat into a single space. We hope you enjoy opening the box meal as if it were a treasure chest. By eating dried hyo (also called purslane) dressed with a special sesame sauce, it is thought that perhaps something lucky could come about. In addition, salted red salmon sushi is eaten on felicitous occasions because, as Yonezawa is inland, it was originally difficult to get fresh fish.

  • Owan (a soup meal) Yonezawa Haru no Zouni (spring vegetables and Mochi Zouni Soup)

    Hoshi Zenmai (dried Japanese royal fern, Seri (Japanese parsley), Zattake (a variety of mushroom), Ninjin (Carrot), Gobou (burdock), Mochi (rice cake) We have arranged the Yonezawa Zouni soup, eaten on celebratory occasions such as celebrations of longevity, weddings, and on New Year’s, to include spring vegetables. Please enjoy the taste of the delicious soy sauce-based soup with pure white mochi, root vegetables and other dried foods.

  • Mukouzuke (a kind of appetizer, the second dish) Iwana no karupacho Haruyasaizoe (Japanese char carpaccio with spring vegetables)

    Iwana, Urui, Okahijiki, etcIwana: the fish that live upstream in Yonezawa’s nature-rich rivers.We would like you to enjoy the flavor’s simplicity, so we now offer this Western style carpaccio with olive oil, rice vinegar and herbs.

  • Nimono (boiled food) Yonezawagoi no Kaburamushi (Steamed Yonezawa carp with turnip)

    Kabu (turnip), Wasabi (Japanese horseradish), Kino me (Japanese prickly ash), Hanabira Yurine (a lily bulb-shaped flower)Yonezawa carp is one of Yonezawa’s representative food items that was promoted by the 9th Lord of Uesugi Domain, Uesugi Yozan, 200 years ago. Even now, it is a traditional dish essential to celebrations such as Obon, New Year’s, weddings and other occasions. The chopped carp is steamed with soft egg white and turnip and served with Happou dashi (a special soup for Japanese dishes) so we hope you enjoy the original flavor of the carp. Please keep the history of aquaculture in mind as you savor the dish.

  • Yakimono Yonezawagyu Toubanyaki (Yonezawa beef grilled on a ceramic board)

    Toyamakabu Yaki (grilled Toyama turnip), Hakushaku pumpkin, Asparagus, Special sauceDelicious, melt-in-your mouth red meat and fat with a pleasant aftertaste are some of the qualities of Yonezawa beef. The beef is grilled on a ceramic board without a special cooking method so that you can fully taste the high quality beef. The beef is well paired with vegetables, so we hope you also get your fill of seasonal local vegetables with gravy.

  • Agemono (fried food) Yonezawa harushokuzai no Ukogipankoage (deep fried Yonezawa spring ingredients and bread crumbs mixed with Ukogi powder)

    Yonezawa pork ichiban sodachi, Uruimakiage (deep fried rolled Urui) Tara no me (Japanese angelica tree sprouts), Kogomi (Ostrich fern)For a long time, it was recommended that Ukogi should grow on the fence of each house for food purposes, and is also said to have various nutritional benefits such as vitamins, calcium and polyphenols, in recent years. People in Yonezawa eat Ukogi as ohitashi (boiled Ukogi with soy sauce dressing) and rice mixed with finely chopped boiled Ukogi. We blended Ukogi powder into ultra-fine-grained bread crumbs and deep-fried special ingredients to a perfect crisp to make this Yonezawa delicacy.

  • Oshinogi (Sushi, Soba, served at the middle of the course) Minamihara Genryu Nishin Soba (Buckwheat noodles with herring)

    Konegi (slim green onion), Nishin (herring), Ichimi tougarashi (hot pepper)Minamihara soba has the history of being grown by samurai who cultivated the wilderness and began growing buckwheat. Nishin is a fish that shows the signs of spring. In Yonezawa, dried herring was always on reserve at home and has been eaten boiled, as sweet stewed fish, and in many other ways. It is an elegant historical dish unique to this castle town.

  • Mizugashi (a sweet made from fruit) Apple Youkan (jelly dessert made from red bean paste)

    Tateyama Ringo no Wainni (Tateyama apples boiled with wine)Tateyama apples are a special product of Yonezawa grown in a climate with severe temperature differences under the care of skilled growers. This special menu item came about via a collaborative plan by the students of Yamagata Prefectural Nutrition University, in an effort to add more youthful influence into sweets development. In addition to the beautiful appearance of two layers of diced apples and paste, please enjoy the two textures and savor the unique flavor of Tateyama apples.

To the birth of the dish

おしょうしな御膳 試作中
Development and tasting process of the menu items

From “this and that”
--ingredients we are proud of

“The best part of travel is tasting the food of the area”The cooks in Yonezawa gathered and shared their recipes and ideas: “What type of food do we want to entertain our guests with?”We invited specialists who are active in various fields in the cooking world, and held a tasting party.
They gave their opinions in detail on things such as seasoning, portion size, and women’s point of view, and then repeated the trial of the dishes. The “Kenshin Course” was then finally finished. There are plenty of other delicious ingredients that we have yet to introduce, but one of the best qualities of Yonezawa is that you can visit many times and enjoy different dishes depending on the season and the cook. All eyes will soon be on Japan, where the Olympic Games and the World Expo will be held.We hope to demonstrate the wonder of Yonezawa through the food culture.

おしょうしな御膳 謙信コース

Oshoshina Gozen “Kenshin Course”

Charges vary by restaurant.
For more information, please contact the individual restaurant.

5,000yen (tax included)～

Boost the Oshoshina Gozen! We are waiting with items that are uniquely Yonezawa.

  • Place mats and bamboo toothpicks cases

    4 place mats with designs of landscapes and sightseeing spots in Yonezawa on the theme of the four seasons, with Yonezawa Ori (Yonazawa Weave). 8 bamboo toothpick cases with designs of historic sites and patterns of ingredients in seasonal colors. In addition to tasting the food of Yonezawa, your trip will be more fulfilling by enjoying the history and taking in the sights of Yonezawa. You can take these items home as a souvenir.

  • Hashioki (Chopsticks rest)

    Yonezawa Yaki (Yonezawa Pottery) Narushima Gama (Narushima Kiln) These chopsticks rests were especially produced for Oshoshina Gozen at Yonezawa Yaki Narushima Gama. There are 3 designs; “Yonezawa beef,” “Touyama turnip,” and “Cat and Carp,” each with a pattern of ingredients unique to Yonezawa. We hope you will take interest in and enjoy the charming, lovely, and tasteful ingredients that make the theme of Yonezawa cuisine.

Membership conditions・Standard of items

Oshoshina Gozen “Kenshin Course”is served with the following standard.

1. Conditions for membership (all the following items must be met)
(1) Must be a restaurant (or an inn) operating in Yonezawa City.
(2)(The company) Must be a member of Yonezawa Tourism Convention Association (hereafter referred to as “Association”).

2. Standards of provided menu
(1) The name of the provided menu will be “Oshoshina Gozen” Kenshin Course (hereafter referred to as “Kenshin Course”).
(2) The Kenshin course is the name of the high-priced menu. (price from 5,000 yen).
(3) As a general rule, the menu should consist of 6 or more items including appetizers, main dishes and desserts, etc.
(4) Must use Yonezawa's agricultural and livestock products (Yonezawa's taste ABC, Yonezawa City’s traditional vegetables, etc.) in at least one dish. However, if a traditional (cultural) food of Yonezwa City is included as a dish, the use of Yonezawa's agricultural, livestock and fishery products is not required.
* Specific examples are as follows.
① The ingredient itself is harvested in Yonezawa:
Yonezawa beef steak, Yonezawa sweet boiled carp, Yonezawa Yukina vegetable Fusube pickles, etc.
② A dish containing Yonezawa's agricultural, livestock and fishery products:
Miso Soup made of Azumayama slim bamboo, Yonezawa carp carpaccio, Stir-fried pork with Onogawa bean sprouts, Wagyu beef with yukina, Unagi bowl dish with Yonezawa Tsuyahime rice, etc.
③ Yonezawa's traditional (cultural) food
Salted salmon sushi, Hyou mixed in spicy soy sauce, etc.

Those who wish to enroll as a member store, please contact the council bureau.

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