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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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With each day the rays of sunshine grow warmer, easing winter’s cold and raising our expectations that we may soon see the soft pink bloom of sakura. We hope this finds you well. This year again we are delighted to present a special lunch menu at HIGASHI-YAMA Tokyo to celebrate the cherry blossoms. We invite you to enjoy the seasonal flavors along with beautiful original tea and sake that feature sakura. Early reservations are recommended as this season is one of our busiest. We look forward to welcoming you soon. Chef Kazuki Watanabe |
Rapeseed blossoms in tofu and white miso・Octopus / Bamboo shoot and smoked bacon salad /
Sashimi / Pufferfish and vegetable fritters / Sakura sea bream and vegetables in dashi broth /
Chargrilled Kuroge wagyu beef / Rice / Miso soup / Pickles / Monaka sakura ice cream sandwich
￥5,500 (incl. tax)
Rapeseed blossoms in tofu and white miso ・Firefly squid in vinegared miso /
Bamboo shoot and smoked bacon salad / Red sea bream and vegetable fritters /
Stewed Kuroge wagyu beef and daikon radish / Rice / Miso soup / Pickles /
Monaka sakura ice cream sandwich
￥4,500 (incl. tax)
Served from March 27th to April 7th
11:30~15:00 (last order 14:00)
Reservations and inquiries: Tel 03-5720-1300
We have created beautiful drink pairings so you can enjoy the flavors of this season. “Sakuracha” which combines deeply aromatic, non-astringent kamairicha pan-fired green tea with cherry blossoms; “Sakurazake” which infuses sake with the delicate aroma of sakura; and the refreshing flavors of our “Sakura mojito.”
Sakuracha ￥800（Incl. tax）
Sakurazake ￥900（Incl. tax）
Sakura mojito ￥1300（Incl. tax）
Served from March 27th to April 7th
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Closed Days: March – April 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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