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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 as the heat softens to tame temperatures. Fruitful autumn has finally arrived. We now enter the season in which we can gather the fruits and vegetables that began to sprout in the spring, thereafter stocking up in nutrients as they basked in the summer sun, and harvest the rice plants that grew large ears. At HIGASHI-YAMA Tokyo, we will be serving a variety of dishes featuring seasonal ingredients, from the first crop of rice of the year, to autumn salmon and eggplant. This month at HIGASHI-YAMA Tokyo, we will be serving a variety of dishes made from the finest seasonal ingredients. We are looking forward to your visit. Chef Kazuki Watanabe |
Autumn salmon reach their most delicious peak at this time of year, as they begin to swim upstream to lay their eggs. The delectable fat of the salmon, served along with aromatically baked autumn eggplant and sweet miso, is something you should not miss this season.
Oven-baked autumn salmon and eggplant with miso ￥1,400
Served from October 3rd to 15th
Free-range Suigo Akadori chicken is known for its fleshy meat rich in umami flavors. Roasted to a golden brown finish, the chicken is combined with green onions in rich chicken broth. Served with yuzukosho which you can add to your liking, the rare flavors condensed into this dish are truly special.
Roasted Suigo Akadori chicken in chicken broth ￥2,400
Served from October 17th to 29th
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: Tanezawa |
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Closed Days: October – November 2016
○ = Closed |
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