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Autumn colors are moving down to Tokyo from the northern regions lately, and autumn ingredients are at their peak. Our recommended ingredient in November is monkfish. When the water temperature is lower, the meat is chewy and at its best as the fish put on fat for the spawning season in spring. Rich monkfish liver really is the “foie gras of the sea”. We cook it in an umami-rich hot pot. From the middle of November, we will start to serve "Sake Nouveau", the new bottles of this autumn, directly delivered from Nakamura shuzo brewery in Ishikawa prefecture. This fresh sake is a great match with our monkfish hot pot and we hope you enjoy this autumn marriage. Chef Kazuki Watanabe |
This dish was originally made by fishermen in Ibaraki prefecture a long time ago. Traditionally, this “dobujiru” is cooked without adding water but only monkfish and vegetables with miso. “Ankou nabe” (monkfish hot pot) is one version of “dobujiru” and it is more popular for home cooking. November to winter is the best season for fatty monkfish from Hokkaido. We cook carefully prepared monkfish and its liver, “ankimo”, with Japanese leek from Kyoto in mellow white miso soup. It is highly nourishing and will warm you up on the chilly autumn nights.
Monkfish cooked in white miso hot pot ¥2,800
(Minimum order for two people)
Reservations and Enquiries：TEL 03-5720-1300
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At midnight on the third Thursday of each November, Beaujolais Nouveau begin their journey through a sleeping France to all parts of the world. Around the same time, lots of new bottles of autumn sake are released. This year at HIGASHI-YAMA Tokyo, you can enjoy "Sake Nouveau" directly delivered from Nakamura shuzo brewery in Ishikawa prefecture. This fresh sake is made from "Gohyakumangoku" rice from Nonoichi, which is one of the best kinds of rice for making sake, and uses underground water from Mount Hakusan. For nearly a hundred years, since Nakamura shuzo was established, the brewery has been producing distinctive and high quality sake in Kanazawa prefecture. This "Sake Nouveau" is a great match with our monkfish hot pot.
Serving from ＊Due to arrival time, the serving dates may change. Please contact us for further enquiries. Reservations and Enquiries：TEL 03-5720-1300 |
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“Susukori” junmai koshu sake-based HIGASHI-YAMA Tokyo original cocktail, mixed with apple compote. “Susukori” is slowly pasteurized for five years and it has a rich flavor with a smooth texture. It is also recommended for those who are not big fans of sake. Susukoringo ¥1,000 |
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To plan a party or group event, please call us below. HIGASHI-YAMA Tokyo is able to accommodate a wide variety of parties such as farewell and welcome parties. For further information or to make reservations, please contact us on Tel: 03 5720 1300 / Booking Staff: Matsumoto |
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Closed days – November 2012
Sundays and 12th Monday |
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