The Gate Hotel Tokyo

Sakura-centric courses emboldened by seasonal ingredients

While spring can be notorious for its wildly unreliable weather, gourmands know that the season heralds a traditional time to refresh the mind and body. In food terms, that translates to a menu that speaks of new harvests and vibrant, fresh produce.

The Gate Hotel Tokyo in Ginza (and its sister establishment, The Gate Hotel Kaminarimon, in Asakusa) present a Sakura Fair event from March 15 to April 28. Diners at the hotel’s Anchor Tokyo and the Kaminarimon branch’s R restaurant & bar can feast on dishes featuring seasonal ingredients.

Setting the scene for the Sakura Lunch (¥3,850 including tax and no surcharge will be required) is a plate of dainty appetizers where sakura (cherry blossoms) shine. A spring take on a mimosa salad follows, the dish livened by the addition of sakura-ebi (cherry shrimp). A main of fish, fragrant of cherry blossoms, continues the mood, while suitably spring-accented desserts punctuate the meal.

The evening Sakura Wine Party event (¥6,500 including tax, no surcharge) is a five-course meal accompanied by rose sparkling wine or white and red wines. Of note are the pasta dishes, such as a spring cabbage and bacon Genovese option that sings of the season.