This email is sent to guests who have dined with us at HIGASHI-YAMA Tokyo and our affiliated restaurants, and also those who have registered from our website. |
The weather is getting hotter and hotter as the days go by. Summer vegetables grown in bountiful sunshine glow like vibrant jewels -- red, yellow, green and purple. They are full of vitamins and minerals, which are necessary to ward off exhaustion from the summer heat. During this hot and humid season, you should eat as many fresh vegetables as possible to revitalize. In addition to our delicious summer vegetables, we will use a variety of selected seasonal ingredients in this month’s HIGASHI-YAMA Tokyo specialties. Our seasonal event FOOD NIPPON, which has been held since last year, aims to "rediscover Japanese food culture." We had many costumers join us last month for the 6th event, which showcased Shodoshima Island, Kagawa Prefecture. The next event will be in September and the featured region is Hokkaido, the northernmost island of Japan. This chilly area is renowned for its sweet vegetables, which pass the winter quietly under the snow. In the 7th edition of FOOD NIPPON, we will introduce you to the gems that emerge from the harsh conditions of Hokkaido’s unforgiving land and sea. We are looking forward to your visit. Chef Kazuki Watanabe |
Cold egg custard made from seasonal corn, which has been grilled and then finely ground. You can enjoy the corn’s cool and elegant sweetness, balanced by a toasty, savory aroma.
Cold steamed corn and egg custard ¥1,200
Served from the 1st to the 15th July.
Cochin chicken was brought by the English to the Sanuki region in the Meiji period, where it was bred as 'Kagawa Eikoku' chicken. Descended from the heirloom breed of cochin, the 'Sanuki cochin' chicken was developed in 1989, and it is famous for its deep flavor and great texture. Enjoy our oven-grilled Sanuki cochin chicken, which has been first sautéed to bring out the fragrant aroma of the skin, with refreshing sansho pepper sauce.
Sautéed Sanuki cochin chicken with sansho pepper sauce ¥2,300
Served from the 16th to the 31st July.
Reservations and inquiries:TEL 03-5720-1300
‘Tatsuriki Dragon Episode 3’ is shipped directly from Honda Shoten in Bansyu, Hyogo Prefecture, one of Japan’s most famous areas for growing sakamai, or sake rice. The Dragon series was created as a new initiative to represent the brand ‘Tatsuriki,’ which is made from the finest Yamada Nishiki rice. The sake has a robust flavor, which is characteristic of Junmai-shu (pure-rice sake), with a generous bouquet reminiscent of pineapple. We hope you will enjoy this lively sake, which is perfect for summer.
Glass ¥600 |
HIGASHI-YAMA Tokyo original mojito with celery and slightly sparkling junmai sake. The mojito’s refreshing aroma and light hint of bitterness is perfect for summer. Celery mojito ¥1,300 |
HIGASHI-YAMA Tokyo Cooking Class Vol.9 We would like you to experience the HIGASHI-YAMA Tokyo style of Japanese cooking. Beginners are welcome, so please don't miss this exclusive opportunity to learn from our chefs.
[ Menu ]
[ Information ]
Reservations and inquiries:TEL 03-5720-1300 * Please bring an apron with you. * The application will be closed when the number of applicants * Please refrain from cancellation as all material is fresh and |
To plan a party or group event, please call us below. HIGASHI-YAMA Tokyo is able to accommodate a wide variety of parties such as farewell and welcome parties. For further information or to make reservations, please contact us on. Tel: 03 5720 1300 / Booking Staff: Matsumoto |
Closed days – July-August 2014
○ = Closed |
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