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HIGASHI-YAMA Tokyo Mail News

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.
We hope you are very well and getting ready to welcome midsummer.

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 steamed corn and egg custard

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.

Chargrilled tilefish in sour plum thick soup

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

Click to view other menus

Honda Shoten, Tatsuriki Dragon Episode 3

‘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
180ml ¥1,000
Served from the 1st to the 31st July.

Celery mojito

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

Information

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 ]

Appetizer: Cold steamed egg custard, with sea urchin and yuba
First dish: Marinated and sautéed sardines
Second dish: Sautéed Sanuki cochin chicken with sansho Japanese pepper sauce

[ Information ]

Date:25th July, Friday / 11:00~14:00
Venue:HIGASHI-YAMA Tokyo
Fee:¥6,000 (inc. TAX and cost of ingredients)
Capacity:Maximum 12 people (The minimum number of participants required to book this class is one person.)

Reservations and inquiries:TEL 03-5720-1300

* Please bring an apron with you.

* The application will be closed when the number of applicants
 reaches the full capacity.

* Please refrain from cancellation as all material is fresh and
 arranged based on the number of applicants.

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
*Lunch service is not available on Mondays.

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HIGASHI-YAMA Tokyo

1-21-25 Higashiyama Meguro-ku Tokyo 150-0043 Tel 03-5720-1300
Lunch 11:30-15:00(Kitchen closes at 14:00) Closed on Sunday & Monday
Dinner 18:00-25:00(Kitchen closes at 24:00) Closed on Sunday

Lounge

Tel 03-5720-1350
Day 12:30-16:00(Kitchen closes at 15:30) Closed on Sunday & Monday
Night 18:00-26:00 Closed on Sunday

http://higashiyama-tokyo.jp

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