 |
 |
|
This email is sent to guests who have dined with us at HIGASHI-YAMA Tokyo and our affiliated restaurants, and also those who have registered from our website. |
|
It is already the last week of November and it’s getting colder day by day. December's recommended ingredient is seikogani (female snow crab) from Hyogo Prefecture. The brief fishing period for this crab is from 16th November to 6th January, as regulated by the Japanese Fisheries Resources Act. Seikogani is highly prized because of its limited quantities. While the umami-rich white flesh is certainly delicious, the sotoko (roe) and uchiko (egg sacs) are a special winter delicacy. We will serve seikogani prepared in different ways during the first half and the latter half of the month. We will serve a special dinner course for a limited time only in December. We hope that you and your loved ones will celebrate this festive season with us at HIGASHI-YAMA Tokyo. Chef Kazuki Watanabe |
Fresh crab meat taken from whole seikogani crabs in a lightly vinegared gelée.
The mellow acidity enhances the umami of the crab, and it goes very well with sake.
Seikogani crab in vinegared gelée ¥1,400
Served from the 1st (Saturday) to the 15th (Saturday) December.
Reservations and Enquiries：TEL 03-5720-1300
We will serve a special dinner course for the holiday season, from the 21st (Friday) to the 25th (Tuesday) December.
Special Dinner Course ¥8,500 (per person)
Assorted appetizer / Seikogani crab
/ Seasonal tempura /
Steamed red snapper and turnip /
Grilled Oumi beef / Mizusawa udon / Dessert
＊Menu may change depending on the available ingredients.
We are open every day from 21st December to 25th December.
We look forward to your visit.
Reservations and Enquiries：TEL 03-5720-1300
|
From the 1st (Saturday) to the 20th (Thursday) December, we will offer a glass of champagne to guests who visit our MAIL NEWS and Facebook page. We hope you will enjoy it with this month's special seikogani crab dishes. ＊Please inform our staff at the time of your visit. |
 |
 |
Light and pleasant sparkling sake with homemade jam made with mandarin oranges from Nagasaki prefecture. This delicious cocktail showcases the mandarin's refreshing flavor ー a perfect balance of sweetness and acidity. Recommended as an aperitif. Japanese mimosa ¥1,000 |
 |
Booked "Year-End Party" with us? HIGASHI-YAMA Tokyo is able to accommodate a wide variety of special occasions, such as year-end parties. For further information or to make reservations, please contact us at: Tel: 03 5720 1300 / Booking Staff: Matsumoto |
 |
Closed - December and winter holiday
○ = Closed We are closed from the 30th (Sunday) December to the 6th (Sunday) January. ※Our Lounge will be open on the 28th (Friday) and 29th (Saturday) December. Please contact our staff for further inquires. We will open from the 7th January (Monday), 2013. |
|
|
