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This email is sent to guests who have dined with us at HIGASHI-YAMA Tokyo and our affiliated restaurants and to those who have registered from our website. |
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We hope you are doing well with the summer solstice behind us, as the temperature increases each day. Within the 24 divisions of the solar year, the five-day period following the eleventh day after the summer solstice is referred to as hangeshou, indicating the last seed-sowing days of summer. Hangeshou derives its name from an eponymous plant, which is characterized by its leaves that each turn white halfway, taking on a unique appearance of being bleached white. This contrast of green and white makes for an especially refreshing sight on these hot summer days. This hangeshou period is very important in Japan and in the realm of agriculture, as it designates when to stop planting rice. Here at HIGASHI-YAMA Tokyo, we will be serving colorful summer vegetables along with a variety of dishes made from the finest seasonal ingredients, as a warm welcome to summer in full bloom. We are looking forward to your visit. Chef Kazuki Watanabe |
Aromatically roasted corn has been pulverized and finished as a palatable cold egg custard. Please come and try this dish, which brings out the sweetness of corn.
Cold steamed corn and egg custard ￥1,000
Served from July 1st to 15th
Kanmuri chicken, its meat rich in umami flavor and perfectly tender, has been roasted to a golden finish and paired with bright summer vegetables that have been steeped in sake and steamed. Please relish in this fresh and flavorful dish.
Sake-steamed Kanmuri chicken ￥2,300
Served from July 16th to 31st
Reservations and inquiries: Tel 03-5720-1300
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Planning a party or another group event?
HIGASHI-YAMA Tokyo is able to accommodate a wide Tel: 03-5720-1300 / Booking Staff: Matsumoto |
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Closed Days: July – August 2015
○ = Closed |
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