Sakura season is here

BOOK TABLE

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

At our King’s Road restaurant, sketch artist Natasha Nayee will be bringing the Sakura story to life.

On 26 March, she’ll be creating a floral-inspired piece live in the restaurant – drawing and painting as service carries on around her. Guests are welcome to follow the process, from the first lines to the final flourish.

Once the artwork is finished, it will remain in the restaurant throughout the campaign. Afterwards, we’ll auction it off and donate the profit to a good cause.