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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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Spring has finally sprung in Tokyo, and the refreshing green of the season is a delight to behold. We hope you enjoyed our "FOOD NIPPON 2013" campaign, held from the 15th to 27th April. The inaugrual theme was "Mainland Nagasaki,” where we introduced the region's unique local foods and tableware, which were both heavily influence of foreign culture. Although it was such a short period of time, we had a lot of customers and we really appreciate your support. Many thanks to the great producers and artists we collaborated with -- we had a truly fruitful experience. The second "FOOD NIPPON 2013" will be held from the 1st July. The theme is "Iki Island, Nagasaki". Home to barley shochu, it is also famous for its abundant seafood from the Genkainada Sea, as well as Iki beef. We will serve specially selected ingredients that we found while visiting the local farmers and breweries. As to exactly how we will prepare these delicious treats...please stay tuned for the next event! Chef Kazuki Watanabe |
Akane pork is raised in Unzen city, Nagasaki, in lush green fields. It is famous for its sweet, delicate fat and deep flavor. Enjoy this top-quality pork belly slow-cooked with sweet soy sauce from Nagasaki. This dish was particularly popular during the first FOOD NIPPON and we would like to continue serving it this month.
Stewed Akane pork belly ¥2,000
Served from the 1st to the 16th May
Ayu sweetfish is at its peak in early summer fish, best from the end of June to high summer. But the Japanese especially prize the baby sweetfish, which are caught earlier in the spring and called chiayu. Their aroma and unique bitterness make this fish a special seasonal treat. Enjoy chiayu with an assortment of colorful vegetables and refreshing nanban vinegar.
Fried and marinated chiayu baby sweetfish ¥1,300
Served from the 17th to the 31st May
Reservations and inquiries：TEL 03-5720-1300
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To friday, May 31, we are offering five to seven kinds of sparkling wines at a special price for both lunch and dinner time. Please enjoy this beautiful season with your family and friends at our restaurant. We look forward to seeing you.
Served from the 1st to the 31st May |
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Refreshing amanatsu orange juice with sake is a great cocktail for early summer. Enjoy it sweet-and-tart flavor and pleasant, citrusy bitterness. Amanatsu orange Margarita ¥1,000 |
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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 – May 2013
○ = Closed |
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