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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 this newsletter finds you well, as the leaves and ivy vines take on the brilliant colors of autumn. Farmers have finished the rice harvest and piles of straw dot the bare rice fields – this is the season for autumn harvest festivals. Among them is “Niiname-sai,” the ancient Shinto tradition held within the Imperial Palace and at shrines around Japan on November 23rd. The name comes from Japanese words that mean ‘new grains’ and ‘to treat someone to something.’ During the event, the new crop of rice is offered to the gods as a way to express gratitude for the blessing of a successful harvest. The day is now a national holiday celebrated as Labor Thanksgiving Day. On this and indeed every day, we should be thankful for the toils of everyone engaged in bringing blessings from nature to our table so we may enjoy them. The latest menu at HIGASHI-YAMA Tokyo showcases seasonal ingredients allowing you to savor the quintessential flavors of autumn in Japan. We are looking forward to your visit. Chef Kazuki Watanabe |
Duck develops deeper flavor as we move into the colder months, which you can enjoy through its melt-in-your-mouth fat and rich meat. This highly aromatic dish wafts of roasted duck, chestnuts and sato-imo taro dressed in walnut sauce. We think you will love this dish that captures the best of autumn’s rich colors and flavors.
Duck, chestnuts and sato-imo taro with walnut sauce ￥1,400
Served from November 1st to 16th
Just like the autumn leaves all around, the scales of autumn sea bream turn a deeper red as winter approaches, and the flesh grows more plump and even more succulent. In this twist on a traditional Japanese dish called kabura-mushi, autumn sea bream is topped with turnip and steamed, then served with a piping hot sauce and sprinkled with dried mullet roe. It is the perfect dish for this season with its brocade of autumn colors and the impending first frost.
Sake-steamed autumn sea bream topped with turnip ￥2,400
Served from November 17th to December 3rd
Reservations and inquiries: Tel 03-5720-1300
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Planning a year-end party, New Year party or other group event?
HIGASHI-YAMA Tokyo is able to accommodate a wide variety of Tel: 03-5720-1300 / Booking Staff: Tanezawa |
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Closed Days: November – December 2016
○ = Closed
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＝FOOD NIPPON
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