日本語
HIGASHI-YAMA Tokyo Mail News

This email is sent to guests who have dined with us at HIGASHI-YAMA Tokyo and our affiliated restaurants and to those who have registered from our website.

Now that the long rainy season has finally ended, the heat of summer feels all the more intense. Daidai bitter orange fruit trees have long been considered a sign of good fortune, as seen in the saying Daidai ie ga sakaeru. With a play on the word daidai, which with different characters can also mean “many generations,” the saying means “if you plant a bitter orange tree, the family will prosper for many generations.”

Of the countless citrus varieties found in Japan, one indispensable in Japanese food culture is yuzu. It was apparently already being cultivated as early as the Nara Period (710-794). Following sweet white flowers that blossom in early summer, the yuzu tree bears fruit that turns yellow as it ripens from autumn through to winter. But it is the unripe green fruit referred to as aoyuzu that is harvested at the height of summer. The slightly different fresh green fruit flavor is symbolic of this season.

At HIGASHI-YAMA Tokyo, we are preparing an array of dishes featuring aoyuzu and other seasonal ingredients, such as Manganji peppers, Iwagaki oysters and unagi eel.

We look forward to welcoming you soon.

Charbroiled chicken in soy milk soup with aoyuzu citrus

Deliciously aromatic charbroiled chicken is given a generous topping of finely chopped aoyuzu zest and Manganji peppers. The deep chicken flavor, resulting from stock drawn from the chicken bones, is perfectly accented by lively, fresh aoyuzu zest.

Charbroiled chicken in soy milk soup with aoyuzu citrus ¥2,600
Served from August 5th to 31st

Chochin SUMMER JUN

Chochin Shuzo’s brewery is located in Tsushima City, Aichi Prefecture. It is said the name Chochin, containing the characters for long and rare, was chosen with a wish that they may forever brew unusual and delicious sake varieties. Chochin SUMMER JUN is an unfiltered namazume junmai-shu only available in the summer. Brewed with Kiso River groundwater, the mellow umami, acidity and refreshing slightly sparkling flavor, make this the ideal sake for the summer season.

180ml ¥1,800

Information

20th Anniversary Revival Menu

Having celebrated twenty years since opening HIGASHI-YAMA Tokyo, we are reviving popular dishes from our menu over the years. Presenting one such dish each month, our August revival is “Pork, tomato and bitter melon stir-fry.” Tomato and bitter melon are a great combination, both for their excellent flavor pairing of acid and bitter, and bright appetizing colors of red and green. We invite you to enjoy the long-lasting savory flavors while still piping hot.

Pork, tomato and bitter melon stir-fry ¥1,000
Served from August 5th to 31st

Closed Days: August – September 2019

○ = Closed

*Lunch service is unavailable on Mondays as well as on any day that follows a closed day.

If you would prefer not to receive any emails from HIGASHI-YAMA Tokyo, please click here.

HIGASHI-YAMA Tokyo

1-21-25 Higashiyama, Meguro-ku, Tokyo 153-0043 Tel +81 3 5720 1300
Lunch 11:30am – 3:00pm (Kitchen closes at 2:00pm) Closed on Sundays & Mondays
Dinner 6:00pm – 12:00am (Kitchen closes at 10:30pm) Closed on Sundays

Lounge

Tel +81 3 5720 1350
Day 12:30pm – 4:00pm (Kitchen closes at 3:30pm) Closed on Sundays & Mondays
Night 6:00pm – 2:00am Closed on Sundays

https://higashiyama-tokyo.jp

facebook