HIGASHI-YAMA Tokyo / Studio

A three-course meal allowing you to select one dish from the Appetizer, First Course, and Main Course sections.

A full five-course meal including an appetizer, two main dishes, a noodle dish, and dessert. Choose your preferred items from each section.

A premium seasonal course menu featuring summer specialties. likely includes a comprehensive selection of the chef's recommendations.

An assortment of colorful seasonal vegetables, prepared in various ways to highlight their natural flavors. Fresh, light, and visually appealing.

Tender scallops and sweet spring cabbage served in a savory broth made from Hamaguri clams. A warm dish with a rich seafood umami flavor.

Slices of fresh cuttlefish and seasonal vegetables dressed with a cherry blossom (sakura) infused vinegar. A refreshing dish with a hint of floral acidity.

Kohada (gizzard shad) fish marinated or simmered in a Nanban sauce made of vinegar, soy sauce, sugar, and chili. Sweet, sour, and slightly spicy.

A salad featuring snow crab meat and Urui (Hosta montan) wild vegetables, dressed with Kimizu, a traditional Japanese yellow sauce made from egg yolk and vinegar. Creamy, tart, and savory.

A soft, fluffy dumpling made of minced shrimp served in a clear, savory dashi stock. Mild and comforting flavor.

A traditional dish from Kanazawa consisting of duck meat coated in flour and stewed with Sudarefu (wheat gluten) and vegetables. The broth is thickened and rich.

Kamasu (barracuda) grilled and served in a light soy and dashi broth. The fish has a delicate white flesh and savory skin.

Battered and deep-fried seasonal seafood and vegetables. Light, crispy coating served with dipping sauce or salt.

A selection of deep-fried fritters (satsuma-age or similar) made from minced fish and vegetables. Savory and chewy.

Fresh seasonal fish grilled to perfection, usually salted or marinated. The skin is crisp and the flesh is tender.

Isaki (grunt fish) simmered in a savory sauce flavored with Sansho (Japanese peppercorn). The pepper adds a distinct citrusy and numbing spice.

Premium pork from the Noto region, slow-roasted in an oven. Juicy and flavorful with a tender texture.

Tender beef shank slow-cooked in a rich, Western-style demi-glace sauce. The meat is melt-in-your-mouth soft and savory.

High-quality Japanese Wagyu beef grilled over charcoal. Rich marbling gives it an intense umami flavor and buttery texture.

Thick, chewy wheat noodles from the Kagawa region, served in a hot dashi broth. Known for their firm texture.

Hand-stretched thin wheat noodles from the Toyama region, served cold with a dipping sauce. Smooth and slippery texture.

A simple comfort dish consisting of hot dashi broth or green tea poured over steamed rice. typically topped with savory ingredients like salted plum, salmon, or seaweed.

Rice cooked with Ayu (sweetfish), a river fish known for its melon-like aroma. Served with a side of miso soup.

Japanese curry rice topped with cheese and baked/grilled until golden and bubbling. Rich and savory comfort food.

Simple salted rice balls (onigiri) served with miso soup. highlights the quality of the rice.

Tsukemono. Assorted pickled vegetables served as a palate cleanser or side dish.

Fruit cooked in syrup with vanilla flavoring. Sweet and aromatic.

A chilled, creamy milk pudding flavored with green tea (matcha). Soft and smooth texture.

A traditional jellied dessert made from red bean paste, agar, and sugar. Served with a bowl of whisked green tea.