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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 finds you well despite the continuing harsh summer heat. Known as “Fumizuki” in the ancient calendar, July is also referred to as “Hofumizuki” with Japanese characters that indicate it as the month when the ears of rice plants start filling out. The ears suddenly appear, drawing energy from large volumes of water, making water just as crucial at this stage as in the planting season. With the rainy season over, the fierce summer heat sets in, and in just a few hours all the ears of rice are open. We pray that the rice, so lovingly raised, may again this year grow into an abundant harvest. The wall of rich green ivy at HIGASHI-YAMA Tokyo soaks up the summer sunshine and offers a cooling, refreshing sight as it wavers in the breeze. With this scenery as the backdrop, please allow us to delight you with seasonal ingredients and summer drinks throughout the month of July. We are looking forward to your visit. Chef Kazuki Watanabe |
With its beginnings in ancient times as alcohol that fermented by chance, vinegar is thought to be the first fermented seasoning ever made by man. Vinegared dishes are known to promote a healthy appetite and bring balance to our digestive system. This season, we hope you will try the refreshing flavors and textures of this dish.
Crab and junsai watershield plant with tosazu vinegar ￥1,400
Served from July 18th to 29th
Reservations and inquiries: Tel 03-5720-1300
For a limited time in our lounge, we are serving a rum-based frozen cocktail filled with the ripe, sweet deliciousness of mango. We also have an extensive collection of sake, wine, and liqueurs made with seasonal fruits steeped in alcohol. We invite you to enjoy a cigar with your favorite drink and unwind in the comfortable space of our lounge.
Frozen Mango Daiquiri ￥2,000
Served until July 29th
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Closed Days: July – August 2017
○ = Closed |
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