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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 to those who have registered from our website.

As we welcome the refreshingly balmy breezes of the very beginning of summer, we hope you have been well.

Wheat stalks are beginning to grow in Kyushu, while in Hokkaido people are starting to plant potatoes and sow seeds. It has become the time to prepare the rice fields for planting by flooding them and tilling the soil, an indispensible step before planting begins. During this process, mud turns into fine particles and fills the cracked soil, preventing any water leakage.

As frogs begin croaking in the freshly drained rice fields, this month at HIGASHI-YAMA Tokyo we will be offering dishes that feature a wide variety of seasonal ingredients.

We are looking forward to your visit.

Chef Kazuki Watanabe

Yabakeikurobuta pork simmered in soy sauce with sansho flower

Extending along the Yakabei Gorge of the scenic Oita Prefecture are massive rocks of unusual shapes, formed by the lava of ancient volcanoes and the corrosion of rivers. Yabakeikurobuta pork, abundant in umami flavor and distinctly tender, has been carefully stewed and garnished with refreshing sansho flower. Presented in Oita’s very own Onta-yaki pottery, this dish thoroughly delightful.

Yabakeikurobuta pork simmered in soy sauce with sansho flower ¥2,500
Served from May 6th to 17th

Pureed new potato soup with sea urchin

Fresh new potatoes of the year have been boiled and mashed into a smooth cold pureed soup and accompanied by fresh sea urchin. Please try the new potatoes and the rich, sweet flavor of fresh sea urchin.

Pureed new potato soup with sea urchin ¥1,300
Served from May 18th to 31st

Reservations and inquiries: Tel 03-5720-1300

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Information on the Recently Published Jiki-fu

HIGASHI-YAMA Tokyo’s president Shinichiro Ogata has released his new book, Jiki-fu, which expands the world of food through ingredients including tiger globefish, boar, royal fern, wild duck, red tilefish, shirako bamboo shoots, shiroshita flounder, young ayu, and horsehair crab. Using the Japanese sensibility and his own design philosophy as a base, Shinichiro Ogata endeavors to renovate Japanese food culture, reinterpreting traditional ingredients, treating food and tableware as a single entity, and re-capturing the primeval act of “devouring.” Through Jiki-fu, which expresses these goals and the beauty and joy of Japanese cuisine, we devour a fragile moment of life. Aside from HIGASHI-YAMA Tokyo, the book is also being sold at bookstores nationwide, so please have a look.

Jiki-fu

Author: Shinichiro Ogata
Compilation: The University Museum, The University of Tokyo (UMUT)

Planning and Art Direction: Shinichiro Ogata
Text: Yoshiaki Nishino / Shinichiro Ogata / Hajime Matsubara
Editing and Book Design: SIMPLICITY / Intermediatheque
Photography: Yuichi Ikeda
Publishing: University of Tokyo Press
Price: ¥7,900 plus tax

Information

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: May – June 2016

○ = 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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