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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. |
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We hope this finds you well as the new month begins. Wherever you look, trees and ivy vines are vivid with autumn colors and mountains appear as multi-colored brocades. The Japanese fascination with autumn leaves since long ago is shown in the number of poems and songs dedicated to their theme, often expressing feelings of loneliness in the face of their beauty. Autumn–leaf viewing became popular among ordinary Japanese people in the Edo Period, and it is now an established event in the seasonal calendar, much like hanami cherry blossom–viewing in the spring. The deepening autumn colors and the approach of winter make us yearn for steaming hot and heart-warming dishes. Starting in November at HIGASHI-YAMA Tokyo, we have prepared special winter hot pot dishes, in addition to a selection of dishes focused on seasonal ingredients. We are looking forward to your visit. Chef Kazuki Watanabe |
An assortment of chicken - thigh meat, meatballs and wings – is simmered with Shimonita green onions in a rich and flavorful soup combining chicken broth and bonito dashi. As the days grow shorter and colder, this simmering hot pot will warm you up from your core. For a little spice, you can add yuzukosho, a condiment combining yuzu rind and green chilies. We invite you to come and enjoy the sweetness of the onion and the tasty chicken flavor in this delicious dish.
Chicken hot pot ￥2,600
Served from November 4th to 29th
Just like the autumn leaves all around, the scales of autumn sea bream turn a deeper red as winter approaches, and the flesh grows more plump and even more succulent. For this dish, fresh autumn sea bream is topped with turnip and steamed, then served with a deliciously hot sauce and sprinkled with dried mullet roe. We think it is the perfect dish for this season with its brocade of autumn colors and the impending first frost.
Sake-steamed Autumn sea bream topped with turnip ￥2,500
Served from November 17th to 29th.
Reservations and inquiries：TEL 03-5720-1300
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Champagne Tasting Event We have invited Sommelier Yuji Shundo to host a champagne tasting event at HIGASHI-YAMA Tokyo so that our guests may gain a deeper understanding of champagne and all it has to offer. Shundo was one of just a handful of Japanese to be invited to the grand opening party for the pop-up restaurant Le & at Moët&Chandon. The winery established in 1743 is the largest in the Champagne region. Shundo will share with us his experiences from the party, as well as serve the selected champagnes Moet Impérial, Grand Vintage 2006, and Grand Vintage 1999, all to be enjoyed over HIGASHI-YAMA Tokyo lunch. Please invite your friends and come along to this special event.
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Reservations and inquiries：TEL 03-5720-1300 * Reservations will be closed once capacity is reached. |
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Planning a year-end party, New Year party HIGASHI-YAMA Tokyo is able to accommodate a wide variety of celebrations such as year-end and New Year parties, as well as farewell and welcome gatherings. For further information or to make reservations, please contact us on. Tel: 03 5720 1300 / Booking Staff: Matsumoto |
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Closed days – November 2014
○ = Closed |
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