Sakura season is here

Sakura comes from Japan. 
But flowers grow everywhere.

So we’ve invited a few more to join in. 
From the Japanese sakura to the Danish daisy. 

Some are folded in origami paper. 
Others will be painted live in our restaurants.

In short: a small botanical remix where spring gets to take up a little more space than usual. 
 

SAKURA SPECIALS

To celebrate the season, we’ve created a handful of Sakura Specials. On the menu you’ll find one roll, one dessert and three cocktails – all inspired by the cherry blossom and the flavours of spring.

• SAKURA MAKI. Soy-cured salmon, smoked cheese, cucumber, sakura rice, avocado, miso aïoli & lumpfish roe.
• SAKURAKISSU. Cherry & umeshu compote, dark chocolate, vanilla ice cream, amber cookie, cherry foam & shiso leaves.
  HANA KASUMI. Everleaf Mountain (0.0%), lychee juice, yuzu juice, coconut & miso cream.
  
  
• SAKURA MARTINI
  Akashi Tai Tokubetsu Honjozo, Ukiyo vodka, sakura tea, coconut cream, lychee & yuzu juice.
• SAKURA SPRITZ
  Akashi Tai Yuzushu, St Germain, KAY Sake Junmai Daiginjo, Earl Grey & tonic water.
  
  
  

FLOWERS ON CANVAS

In Denmark, you can experience artist Janni-Mai, who will be creating a floral-inspired artwork live in our restaurant on Borgergade. She works directly in the space while the restaurant is open – allowing guests to follow the process from the first brushstroke to the final finish.

Borgergade
27–28 March

Once completed, the artwork will remain on display in the restaurant throughout the campaign. Afterwards, it will be auctioned, with all proceeds donated to a charitable cause.