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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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It is hard to believe with the recent bitterly cold weather, but in a few more days it will be risshun – the beginning of the new year and the start of spring, according to the ancient calendar. One special tradition that signal’s spring’s arrival involves the ultimate in fresh sake, pressed in the early hours of risshun and ready to drink the same day. Called “Risshun Asashibori” in Japanese, it is an auspicious sake perfect for celebrating the advent of spring. At HIGASHI-YAMA Tokyo, in addition to this fresh sake, we have prepared many sake varieties fitting with the season, as well as a wide selection of dishes showcasing seasonal ingredients. We are looking forward to your visit. Chef Kazuki Watanabe |
The firm yet fatty flesh of the yellowtail has been cooked to delicious plumpness in a salty-sweet soy-based sauce. We invite you to enjoy our yellowtail paired with daikon, for which it has an excellent affinity.
Sauteed yellowtail with teriyaki sauce ￥2,500
Served from January 29th to February 14th
Reservations and inquiries: Tel 03-5720-1300
We invite you to enjoy this dish containing deep umami flavor from nourishing roasted duck and dressed vegetables served on top of Welsh onions in vinegared miso.
Roasted duck and vegetables over Welsh onions in vinegared miso ￥1,400
Served from February 15th to March 3rd
Reservations and inquiries: Tel 03-5720-1300
The history of grape cultivation in Koshu, Yamanashi Prefecture is long, often said to extend as far back as the Nara Period (710~794). Known over many years as a top producer of domestic wine, Koshu is now the home to many of Japan’s best wineries. On this occasion, we are excited to announce our special event – An Evening with Kisvin Winery – with representative Yasuhiro Ogihara. Found in Enzan, in the Koshu region of Yamanashi Prefecture, Kisvin has its own vineyards and winery, and spares no effort in cultivating grapes to full ripeness to create wines in the Kisvin-style with a rich and sensual character.
We encourage you to gather your friends for an evening of the finest wine with HIGASHI-YAMA Tokyo cuisine.
Details
Date and Time: Sunday March 4th, 6pm～9pm (Reception open from 5pm)
Venue: HIGASHI-YAMA Tokyo
Fee: ￥15,000 per person (incl. tax and service charge)
Capacity: 25 people (individual reservations welcome)
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. Tel: 03-5720-1300 / Booking Staff: Tanezawa |
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Closed Days: February – March 2018 ○ = Closed
＊Lunch service is unavailable on Mondays as well as on any day that follows a closed day. |
＝An Evening with Kisvin Winery
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