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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 keeping well despite this cold weather. It may be hard to believe that the traditional first day of spring is nearly upon us, but if you look around, there are more and more signs of new life. Risshun, which translates as the “start of spring,” is also the start of the New Year in the Japanese lunar calendar. Setsubun, one day earlier, sees people all over Japan scattering beans to ward off evil and invite good fortune for the year to come, combining the traditions of the Imperial Court’s tsuina and similar events held at Shinto shrines and Buddhist temples. Again this year we will be serving delicious sake to celebrate the arrival of spring, including the ultimate in fresh sake called “Risshun Asashibori,” which is pressed in the early hours of the first day of spring. We invite you to come and enjoy the fresh, clean flavors with our latest dishes incorporating the best seasonal ingredients. We are looking forward to your visit. Chef Kazuki Watanabe |
Tender simmered turnip is topped with a thick and warming crab soup. We hope you will try this dish with its smooth textures enhancing the sweet flavors of the turnip.
Cooked turnip in thick crab soup ￥1,400
Served from January 30th to February 15th
Skilfish is a deep-sea fish with soft flesh and a generous amount of fat. We have simmered it in a salty-sweet sauce so you can enjoy its rich, deep melt-in-your-mouth flavors.
Simmered fatty skilfish ￥2,500
Served from February 16th to March 4th
Reservations and inquiries: Tel 03-5720-1300
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FOOD NIPPON 2017 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 2017, we will focus on the Hokuriku region, situated along the Sea of Japan in the middle of the country, which served as the gateway of continental culture long ago. Our events taking place at HIGASHI-YAMA Tokyo this year will focus on Toyama, Ishikawa, and Fukui Prefectures, introducing you to carefully selected ingredients and liquor from our visits to farms and workshops in the region, as well as original tableware produced as a result of our exchanges with local craftsmen.
FOOD NIPPON 2017 Spring “Toyama” 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 variety of celebrations such as farewell and welcome gatherings. For further information or to make reservations, please contact us here: Tel: 03-5720-1300 / Booking Staff: Tanezawa |
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Closed Days: February – March 2017
○ = Closed
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＝FOOD NIPPON
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