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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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Happy New Year! We're very grateful for your loyalty and support over the last year. Throughout 2013, our FOOD NIPPON series brought us together with amazing artisans, producers, and customers. The 15th Anniversary of HIGASHI-YAMA Tokyo was indeed an eventful year. The journey continues--- we are seeking undiscovered flavors East to West. We will continue to strive to offer the best in Japanese food and service. We are planning to have an extraordinary event to round out the 15th Anniversary in February, so don't miss it! Best wishes for a wonderful New Year. Chef Kazuki Watanabe |
Zouni is the most auspicious dish eaten on New Year’s Day. The origins of this dish lie in the Shinto religion practiced in ancient times in Japan.
HIGASHI-YAMA Tokyo’s zouni is cooked with shrimp, lily bulb and lotus root meatballs covered with melted mochi, in a special bonito broth. It is a perfect dish to start a happy New Year.
Zouni ￥1,300
Served from the 7th to the 18th January.
Savory chargrilled chicken served with our special sweet and sour dip and tartar sauce. This dish is a HIGASHI-YAMA Tokyo exclusive.
Chargrilled chicken and tartar sauce with sweet and sour dip ￥2,000
Served from the 20th to the 31st January.
Reservations and inquiries：TEL 03-5720-1300
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Suisen Brewery lost its production facilities in Rikuzentakata during the March 11 earthquake, but after only a year and a half, they have come back and opened a new brewery in Ofunato, Iwate in August 2012. One of their flagship sake, 'Kourin' is a gem with soft ginjo aroma and bold rice flavor. With its clean and elegant finish, this sake can be enjoyed both cold and slightly warmed.
Glass ￥600 |
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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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HIGASHI-YAMA Tokyo Cooking Class Vol.5 Our fifth cooking class will be held on the 24th January. 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.
[ Menu ]
[ 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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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 – January-Februrary 2014
○ = Closed |
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