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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. |
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It is still cold outside, but according to the Japanese lunar calendar, spring is just around the corner. Although you'll still find bare trees on the streets, the 'very first' bamboo shoots are on their way to HIGASHI-YAMA Tokyo from Kagoshima, bringing with them the feeling of early spring. Bamboo shoots harvested during this brief season are exceptionally mild in astringency. Simply blanched in boiling water, the young shoots are tender and succulent, with a gentle sweetness that unfurls across the palate. In February, we will be serving "Risshun Asashibori," as well as a limited edition of seasonal sake to celebrate the arrival of early spring. The sake's fresh, clean flavor brings out the best in this season's ingredients and pairs wonderfully with both bamboo shoots and seafood. We hope you will enjoy it with our colorful dishes. We look forward to your visit. Chef Kazuki Watanabe |
The simply prepared bamboo shoot, quickly blanched and charbroiled with sweet soy sauce, complements the richness of the duck fat in this dish. Yuzukosho provides a spicy, zesty accent.
Charbroiled duck and bamboo shoot ¥1,500
Served from the 1st to the 15th February
Meaty scallop, bamboo shoot and iyokan orange, dressed with aromatic yuzu. The refreshing acidity of the iyokan orange, together with the mild bitterness of the watercress, brings a breath of spring to the table.
Scallop, bamboo shoot and iyokan orange salad with yuzu dressing ¥1,300
Served from the 16th to the 28th February
Reservations and Enquiries：TEL 03-5720-1300
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Risshun, which means "the start of spring," marks the first day of spring on the Japanese lunar calendar. "Risshun Asashibori" is freshly pressed, undiluted sake, made only between the 3rd and the 4th of February. Because of the strict time conditions under which it is made, this sake is said to "make the brewers cry," and is even more difficult to produce than the highest grade daiginjo sake. This February, we will be serving a variety of just-pressed seasonal brews, starting with "Risshun Asashibori," lightly sparkling and highly aromatic "Tatsuriki," and full-bodied "Sougen," which displays ricey richness balanced by a sharp, clean finish. We hope you enjoy them with our early spring dishes.
Served from the 1st to the 28th February
＊Dates may change depending on the shipping status. |
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HIGASHI-YAMA Tokyo original hot cocktail with bittersweet chocolate and brandy, served with cream. We hope you will enjoy its rich and mellow flavor. Chocolate cocktail ¥1,000 |
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JAPAN RESTAURANT WEEK 2013 Based on the concept of “enjoying dining out,” this gourmet festival is held twice a year. This time, the 6th JAPAN RESTAURANT WEEK 2013 will feature about 300 restaurants in Tokyo serving special menus.
Lunch ¥2,100 / Dinner ¥5,250
＊Please make sure to mention you would like to reserve Reservations and Enquiries：TEL 03-5720-1300
JAPAN RESTAURANT WEEK 2013 |
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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 – February 2013
○ = Closed |
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