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 to those who have registered from our website.

According to the Japanese lunar calendar, spring is just around the corner. While it may still be cold outside, we hope you are doing well as we start to feel the first signs of spring.

Risshun, translating to "the start of spring," marks the first day of spring on the Japanese lunar calendar. On the morning of Risshun, freshly pressed, undiluted sake is made in celebration of the long-awaited arrival of early spring and is called "Risshun Asashibori." Because of the strict time conditions under which it is made, this sake is said to "make the brewers cry" and is even more difficult to produce than the highest grade daiginjo sake. The sake's fresh, clean flavor brings out the best in this season's ingredients.

In February, we will be serving "Risshun Asashibori" to celebrate the arrival of spring and hope you will enjoy it alongside our many colorful dishes.

We are looking forward to your visit.

Chef Kazuki Watanabe

This season at HIGASHI-YAMA Tokyo, we will be serving the 'very first' bamboo shoots from Kagoshima prefecture which, harvested during this brief season, are exceptionally mild in astringency. Quickly blanched in boiling water and pureed, they create an exceptionally smooth soup. Please relish in this dish that brings with it the feeling of early spring.

Pureed bamboo shoot soup　¥1,000
Served from February 1^st to 13^th

Lightly stewed bamboo shoots and chicken

The ‘very first’ bamboo shoots have been combined with chicken for a rich and flavorful palate. Please try the tender and fresh taste and texture of the bamboo shoots.

Lightly stewed bamboo shoots and chicken　¥1,500
Served from February 15^th to 27^th

Reservations and inquiries: Tel 03-5720-1300

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Sake Tasting Event

We have invited sake brewery Kojima Sohonten, renowned
for their representative sake brand, Toko, to host a tasting
event at HIGASHI-YAMA Tokyo on Saturday, February 27^th
so that our guests may gain a deeper understanding of the
many charms of sake and how to pair it with food. The sake
experts will begin by explaining the characteristics of the
different kinds of Toko sake and how they vary according to
the type of rice they are made from. They will then teach their
methods of drinking and serving Retsu sake (a very popular
choice at HIGASHI-YAMA Tokyo) followed by an introduction
of how to pair the special dishes and sake of the season, all
to be enjoyed alongside our HIGASHI-YAMA Tokyo lunch.
Please invite your friends and come along to this special event.

Date: Saturday, February 27^th, 11:30am ~ 2:30pm
Venue: HIGASHI-YAMA Tokyo
Fee: ¥7,000（tax inclusive）
Capacity: 20 people (we accept reservations from individuals and groups)

Reservations and inquiries: Tel 03-5720-1300
* Reservations will be closed once capacity is reached.

FOOD NIPPON 2016 Event Information

FOOD NIPPON is our series of seasonal events focused on
"rediscovering Japanese food culture.” We have been gathering
stories from around Japan that tell of the richness of this
country, delving into various foods and customs by learning
from our ancestors' wisdom and ingenious adaptations that
have been passed down through generations.

For FOOD NIPPON 2016, we will focus on the Nansei Shoto
Archipelago, Japan’s chain of islands that extend from
southernmost Kyushu and have been known since ancient times
as a passageway for various people, objects, and cultures. Our
events taking place at HIGASHI-YAMA Tokyo in March, June,
September, and December of this year will focus on the Osumi,
Amami, and Yaeyama Islands of the Nansei Shoto Archipelago,
introducing to you carefully selected ingredients and liquor
from our visits to farms and workshops in the islands, as well as
original tableware produced as a result of our exchanges
with local craftsmen.

FOOD NIPPON 2016 Spring “Amami Islands” Course
Served from March 7^th to 19^th
Special lunch course ¥3,500 / Special dinner course ¥8,200

Reservations and inquiries: Tel 03-5720-1300

Planning a party or another group event?

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

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

Closed Days: February – March 2016

○ = Closed
＊Lunch service is not available on Mondays.

＝FOOD NIPPON

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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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