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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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November’s recommended ingredients are from the sea -- filefish, autumn sea bream and cod. These fish put on fat to prepare for the cold winter, and the delicate and mineral-rich meat is delicious. Here at HIGASHI-YAMA Tokyo, we are preparing an array of warming dishes for the cool autumn and winter months, including our special hotpot, which is available only in winter. We are participating in the French wine fair "Journées du Vin," starting from the 20th November, and we will hold a special lunch and wine event featuring a talk by our sommelier. Please don't miss this chance and we are looking forward to your visit. Chef Kazuki Watanabe |
Filefish are at their best from the end of autumn to winter. The clean but full flavor is often compared with blowfish. The filefish is topped with a warm sauce and finished with grated turnip and vegetable paste for contrast. The simple and delicate flavor of this dish is perfect on a chilly day.
Sake-steamed filefish with grated turnip and vegetable paste ￥2,400
Served from the 1st to the 15th November.
Crispy seared cod milt in mellow turnip and onion sauce. Creamy, rich cod milt, served with an accent of lightly sweetened soy sauce, is a delicious winter delicacy.
Grilled shirako milt in milky turnip soup ￥1,500
Served from the 16th to the 30th November.
Reservations and inquiries：TEL 03-5720-1300
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Sakuragao Brewery was established in 1973 following a merger among 10 breweries in Iwate Prefecture. One of the flagship sake of this brewery, 'Jiku,' has fresh aromas of pear and lovely sweetness. The sake's full but refined flavor is typical of Junmai Ginjo grade sake. Enjoy this regional gem from the master brewers of Iwate.
Glass ￥700 |
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The "Journées du Vin" wine fair is based on the idea of "enjoying excellent French wines at excellent prices at restaurants in Tokyo." The theme of the second event of this year is "Le Languedoc / Sud-Ouest." We will hold a special lunch and wine event featuring a talk by our sommelier on the 23rd November.
Information
Reservations and inquiries
Journées du Vin |
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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 |
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HIGASHI-YAMA Tokyo Cooking Class Vol.4 Our fourth cooking class will be held on the 15th November. We would like you to experience the HIGASHI-YAMA Tokyo style of Japanese cooking. Beginners are welcome, so please don't miss this exclusive opportunity to learn from our chefs.
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[ Information ]
Reservations and inquiries：TEL 03-5720-1300 * Please bring an apron with you. * The application will be closed when the number of applicants * Please refrain from cancellation as all material is fresh and |
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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 |
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Closed days – November 2013
○ = Closed |
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