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HIGASHI-YAMA Tokyo Mail News

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.

HIGASHI-YAMA Tokyo is delighted to be celebrating 20 years since our opening in December 1998. We would like to take this opportunity to show our deep gratitude to the many individuals who have nurtured and supported us over the years.

Since opening, we have been driven by the intention to serve as a place for people to gather over a meal to converse and forge new connections, offering modern reinterpretations of traditional dishes and home cooking from around the country, creating stylish Japanese cuisine that reflects the Tokyo of today.

Building on those 20 years, we now devote ourselves in the spirit of constancy and change to sharing truly pleasurable dining experiences with you across the seasons of the year.

20th Anniversary Revival Menu

We invite you to join us each month from December 2018 to November 2019 to relish one dish created as a revival of our most popular dishes over the years. The perfect complement to your favorite beverage, we start by serving “Butter sautéed shirako cod milt” (Dec. 2018), followed by “Shimonita green onions with yuzu-kosho” (Jan. 2019), “Pureed lotus root mochi and broccoli soup” (Feb. 2019), and many more.

Butter sautéed shirako cod milt ¥1,000 (Dec. 2018)
Shimonita negi onions with yuzu-kosho ¥800 (Jan. 2019)
Pureed lotus root mochi and broccoli soup ¥800 (Feb. 2019)

Flavor Enhancing Pairings

At HIGASHI-YAMA Tokyo, we have a wide selection of carefully chosen sake from around Japan, as well as shochu, wine and other drinks to pair with our cuisine. Our pursuit of sake to perfectly complement seafood and meat cuisine has led to our development of two new varieties on this occasion. Made with white koji mold, Watatsumi has truly unique acidity and a full body that is an outstanding match for both sashimi and grilled fish. Yamatsumi was created from a blend of junmai-shu, ginjo-shu and aged sake, and with its rich aromas and deep, complex flavor, it was made to be enjoyed with all kinds of meat dishes. We invite you to enjoy these excellent combinations of Japanese sake and our cuisine.

Watatsumi ¥1,500 (180ml) / ¥800 (glass)
Yamatsumi ¥1,600 (180ml) / ¥900 (glass)

Information

Planning a year-end party, New Year party 
or other group event?

HIGASHI-YAMA Tokyo can accommodate a wide variety of
parties such as year-end and New Year parties, as well as
farewell and welcome gatherings. For further information or to
make reservations, please contact us here:

Tel: 03-5720-1300 / Booking Staff: Inoue

Closed Days: December 2018 – January 2019

We will be closed from Sunday, December 30th to Tuesday, January 8th. We will open for the New Year on Wednesday, January 9th. Thank you for your patronage.

○ = Closed

*Lunch service is unavailable on Mondays as well as on any day that follows a closed day.

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HIGASHI-YAMA Tokyo

1-21-25 Higashiyama, Meguro-ku, Tokyo 153-0043 Tel +81 3 5720 1300
Lunch 11:30am – 3:00pm (Kitchen closes at 2:00pm) Closed on Sundays & Mondays
Dinner 6:00pm – 12:00am (Kitchen closes at 10:30pm) Closed on Sundays

Lounge

Tel +81 3 5720 1350
Day 12:30pm – 4:00pm (Kitchen closes at 3:30pm) Closed on Sundays & Mondays
Night 6:00pm – 2:00am Closed on Sundays

http://higashiyama-tokyo.jp

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