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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. |
 Having passed the traditional first day of summer, we can sense a refreshing summer breeze passing through the bright green leaves of trees all around. This time of year is the peak season for white asparagus, which first came to Japan from the Netherlands as an ornamental plant in the 1780s, and did not go into full-scale cultivation until the 1920s. To achieve the white color, the plants are covered with soil to avoid the sun’s rays while growing, and then harvested in low light just before daybreak. At HIGASHI-YAMA Tokyo, we are preparing all kinds of dishes using beautiful seasonal ingredients like white asparagus, broad beans, and isaki grunt fish. We look forward to welcoming you soon. |
  White asparagus is sauteed in butter then lightly simmered and pureed into a velvety soup. We invite you to enjoy this exquisite dish, which highlights the gentle sweetness and fresh aroma of white asparagus.
Pureed white asparagus soup ￥1,400
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  Aramasa Shuzo is known for its dedication to traditional techniques for the kimoto yeast mash starter, employing the power of naturally-occurring lacto-acid bacilli. Nomin-Geijutsu Gairon is a limited edition junmai-shu made from organic rice cultivated in the brewery’s own paddies in the mountain village district of Uyashinai, Akita City. Elegant with smooth texture and just a hint of green freshness that harmonizes beautifully with the juicy deliciousness of white asparagus, we think you will love the depth of flavor of this sake. 180ml ￥1,900 |
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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 May we are serving “Deep-fried tofu balls with shrimp and broad beans,” combining the delicious flavors and textures of shrimp and broad beans. Hot out of the fryer, we hope you will enjoy this dish with a dash of salt and a squeeze of sudachi citrus.
Deep-fried tofu balls with shrimp and broad beans ￥800 |
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Closed Days: May – June 2019 ○ = Closed
＊Lunch service is unavailable on Mondays as well as on any day that follows a closed day. |
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