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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.

Despite the bitter cold, having passed risshun – the beginning of the new year and the start of spring according to the ancient calendar – we can sense some signs of spring around us. At HIGASHI-YAMA Tokyo, we are blessed with deliveries of sansai mountain vegetables like fukinoto butterbur buds, said to be ‘messengers of spring’ given how they burst forth from below the thawing snow.

Since ancient times it has been said that spring dishes should include bitter elements, and that the unique bitterness of sansai kickstarts our metabolism and helps flush out toxins that have gathered in our bodies over the cold of winter.

At HIGASHI-YAMA Tokyo, the dishes we are preparing include a selection of these mountain vegetables and many other ingredients that represent the shifting of the season from winter to spring.

We are looking forward to your visit.

Seasonal Dish Chargrilled Sasuke pork with mountain vegetables

Raised in the foothills of Mt. Oritsume in northern Iwate Prefecture, this Sasuke pork is cooked over charcoals for delicious aromatic flavor and served with mountain vegetables such as butterbur buds, Ostrich fern, and urui leaf in soy sauce. We invite you to enjoy the taste of early spring with delicate Sasuke pork and its umami-rich fat alongside the aromas, bitterness and delicious crunch of mountain vegetables.

Chargrilled Sasuke pork with mountain vegetables ¥2,600
Served from February 5th to March 2nd

Risshun Asashibori

One special tradition signaling spring’s arrival is the brewing of the ultimate in fresh sake, called “Risshun Asashibori.” Pressed in the morning of risshun (February 4th) and bottled immediately, the sake is shipped the same day after undergoing purification at a Shinto shrine. We have a limited amount of “Risshun Asashibori” brewed by Aramasa Shuzo to share, and we invite you to partake in the perfect sake to celebrate the arrival of spring.

Risshun Asashibori Aramasa Junmai Nama Genshu
February 4th, 2019 (Year of the Earth Boar) ¥1,200
Served from February 5th

Information

20th Anniversary Revival Menu

Having celebrated twenty years since opening HIGASHI-YAMA Tokyo, we are reviving popular dishes from our menu over the years. Presenting one such dish each month, this February we are serving “Pureed broccoli soup with lotus root mochi.” We invite you to come and enjoy the smooth texture and mild flavor of broccoli soup accented by our deliciously chewy lotus root mochi.

Pureed broccoli soup with lotus root mochi ¥800
Served from February 5th to March 2nd

Closed Days: February – March 2019

○ = 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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