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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.

Happy New Year! We hope that you were all able to ring in a new year filled with happiness.

Today, January 7th, is the last day of the Matsunouchi New Year period during which we display special decorations including the kadomatsu pine arrangement and the shimenawa sacred twisted rope that are laid out to welcome the god of the New Year. January 7th is also the first of the five key festivals that mark the Japanese calendar. On this day, it has long been the custom to eat a type of rice porridge called nanakusagayu. The dish contains seven herbs of spring that help to ensure a year of sound health. The custom of picking the young herbs and plants used in the dish is a theme often alluded to in various Japanese poems such as the Manyoshu collection, which is thought to have been compiled sometime in the 8th century.

Another New Year tradition is osechiryori, a selection of foods that each have their own significance and are served exclusively during the New Year holidays. Osechi and nanakusagayu embody a sense of gratitude for nature and its bountiful harvests and are fundamental elements of Japanese food culture that we are dedicated to preserving.

All of us here at HIGASHI-YAMA Tokyo are devoted to bringing you ever more delicious food throughout the four seasons this year. Blessed with ingredients from the mountains and the seas, we endeavor to unravel and share with all of you the rich diversity of Japanese food culture.

Starting with dinner service this evening, we look forward to seeing everyone again this year. We thank you for your kind patronage.

Chef Kazuki Watanabe

Chicken hot pot

We have created a unique style of Zouni at HIGASHI-YAMA Tokyo that uses renkon (lotus root), an essential ingredient in the selection of auspicious foods that make up osechiryori. A lotus root–starch dumpling filled with chicken is topped with a thin layer of mochi pounded rice and then steamed. Served with thickened bonito broth and tasty greens, this delightful dish is perfect for a New Year celebration.

Zouni ¥1,300
Served from January 7th to 17th.

Sake-steamed Autumn sea bream topped with turnip

These cold winter months are the perfect time to enjoy the succulent and firm flesh of sole. We sauté seasonal sole in butter so that the meat is plump and tender, the skin crispy and aromatic. Served with creamy cauliflower sauce, this light dish is full of wholesome, savory flavor. We think you will love it!

Sautéed sole with cauliflower sauce ¥2,400
Served from January19th to 31st.

Reservations and inquiries: Tel 03-5720-1300

Click to view other menus

Omusubi rice balls to tie our fate

With thanks to all our wonderful customers, HIGASHI-YAMA Tokyo is delighted to have reached its 17-year anniversary. This month, to show our gratitude for the good fortune and wonderful ties we have formed to date and to incorporate our wishes for an equally bountiful future, we are serving omusubi rice balls to everyone who dines at our restaurant. Our name for this dish is a playful spin on the word for tying relationships, fortune, and fate (goenmusubi) with one of the words for rice balls (omusubi). Japanese food culture is centered on rice, and it is our pleasure to serve you this traditional dish to showcase its simple yet delicious flavors.

New Year Celebratory Sake

To ring in the New Year with prayers for health and happiness, we will be breaking open a sake cask to share a celebratory drink with you all. Starting on January 7th, masuzake will be served from the cask in small wooden boxes, but we have just one cask, so please join us sooner rather than later to partake in this tasty tradition.

Information

HIGASHI-YAMA Tokyo Cooking Class Vol.12

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: Scallop, iyokan orange and bamboo shoot salad
First dish: Crab meat balls
Second dish: Cooked yellowtail with turnip sauce

[ Information ]

Date:Friday, January 23rd / 11:00~14:00
Venue:HIGASHI-YAMA Tokyo
Fee:¥6,000 (inc. TAX and cost of ingredients)
Capacity:Maximum 12 people(Bookings accepted from both individuals and groups.)

Reservations and inquiries: Tel 03-5720-1300

* Please bring an apron with you.

* The application period closes once the number of applicants
 has reached full capacity.

* Please refrain from cancellations, as all materials are fresh
 and arranged based on the number of applicants.

Planning a New Year party or another group event?

HIGASHI-YAMA Tokyo is able to accommodate a wide variety of celebrations including New Year parties and farewell and welcome gatherings. For further information or to make reservations, please contact us here:

Tel: 03-5720-1300 / Booking Staff: Matsumoto

Closed Days: January – February 2015

○ = 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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