As Japan sheds its winter coat and the fickle sakura cherry blossoms begin peeking out from behind their buds, The Shangri-La Hotel, Tokyo has been busying itself preparing a plethora of springtime delights for its guests. The Boutique by Shangri-La has put together four varieties of take-home sweets available from March 15 to April 15. Featured are the three-piece Sakura Chocolate Bonbon set (¥2,200) and the Shangri-La-exclusive three-piece Japanese sweet set (¥2,800) produced in collaboration with noted Japanese confectioner Kitaya Rokunin-shu.
Additionally, from March 1 to April 30, the hotel’s Lobby Lounge will host Sakura Afternoon Tea (¥4,800) as overseen by executive sous chef Naoya Okamura. Served from 2:30 p.m. to 5:30 p.m. (from 1 p.m. on weekends and holidays), the set includes a variety of sakura-themed delicacies such as cherry pie, sakura scones, sakura apricot tofu and adorable ball-shaped cherry salmon sushi.
Lastly, the hotel’s Italian restaurant Piacere has created a Spring Dinner Course, served from 6 p.m. to 9:30 p.m. Starting with the four-course Piccolo (¥13,000) and working up to the eight-course Grande (¥18,000), executive chef Andrea Ferrero will showcase white asparagus and other seasonal produce in a refreshing demonstration of culinary magnificence.
Sponsored by Shangri-La Hotel, Tokyo