A Culinary Canvas: Park Hotel Tokyo’s Hanasanshou Presents “Sakura Kaiseki”
Park Hotel Tokyo’s esteemed Japanese Cuisine Hanasanshou, nestled on the 25th floor, is set to enchant diners with its limited-time “Hanasanshou – Sakura Kaiseki -” course. This exquisite culinary offering, available from Thursday, March 12, 2026, to Wednesday, May 13, 2026, promises a multi-sensory journey through the vibrant flavors and aesthetics of Japanese spring.
Spring’s Bounty on a Plate
The “Sakura Kaiseki” menu is a celebration of the season’s freshest ingredients, meticulously woven into a traditional Japanese multi-course meal, known as kaiseki. Guests can anticipate an abundance of seasonal treasures, from the delicate bitterness of bamboo shoots and angelica tree shoots (known as tara-no-me) to the ocean’s bounty of firefly squid and sakura shrimp. Each dish is crafted to evoke the essence of spring, with elements like vegetables artfully shaped to resemble cherry blossoms and a simmered dish reminiscent of sakura mochi, a beloved cherry blossom rice cake.
The menu is designed to engage all five senses, with colors and aromas that echo the blooming sakura and the fresh, crisp flavors of spring. It’s a culinary ballet where each course tells a story of renewal and natural beauty.
Here’s a glimpse into the “Hanasanshou – Sakura Kaiseki -“:
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Starter: Sakura soy milk custard, stewed firefly squid, Hyuganatsu citrus jelly
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Clear soup: Boiled fat greenling, egg tofu, bamboo shoot, bracken fern
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Sashimi: Seasonal sashimi and condiments
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Assorted dish: Grilled cherry salmon with canola flower, vinegared mozuku seaweed with herring roe, conger eel roll, sakura leaf and cream cheese terrine, sweetened simmered fava beans, and more
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Simmered Dish: Potato dumpling with silver sauce stuffed with minced duck
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Deep-fried dish: Tempura of sakura shrimp dumpling, angelica tree shoot, tempura dipping sauce
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Extra Dish: Roasted Wagyu beef marinated with sakura leaf
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Last dish: Bamboo shoots and surf clam rice, miso soup, Japanese pickles
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Dessert: Dessert of the day
Please note that ingredients may vary based on availability.
The “Hanasanshou – Sakura Kaiseki -” is priced at JPY 18,000 (inclusive of service charge and consumption tax) and is available for reservations from one guest.
Where Art Meets Gastronomy
Beyond the culinary artistry, Hanasanshou offers a unique dining experience that resonates with contemporary art. Park Hotel Tokyo is renowned for its integration of modern art throughout the property, and this aesthetic extends seamlessly into the restaurant. Diners can enjoy their meals surrounded by diverse artworks, creating an atmosphere that is both sophisticated and inspiring. It’s an immersive journey where each bite feels like a brushstroke on a canvas, a true feast for the senses that transcends mere dining.
About Park Hotel Tokyo
Park Hotel Tokyo, a sister property to the historic Shiba Park Hotel (established in 1948), occupies the 25th to 34th floors of the Shiodome Media Tower. The hotel boasts breathtaking panoramic views of iconic Tokyo landmarks like Tokyo Tower and even Mount Fuji. Among its 268 guestrooms, 50 are unique “Artist Rooms,” where artists have painted directly on the walls, embodying a concept of experiencing “Japanese aesthetics through space and time.” This innovative project has earned the hotel an Excellence Award in the Japan Tourism Awards. With over 400 pieces of art displayed throughout its lobby and corridors, Park Hotel Tokyo truly stands as a gallery within a hotel, offering various art events such as tea ceremonies and painting experiences.
For more information on the hotel’s offerings, visit the official website: Park Hotel Tokyo
This blend of seasonal Japanese cuisine and contemporary art continues to position Park Hotel Tokyo as a unique destination, offering an evolving luxury experience that delights both the palate and the soul, showcasing the depth of Japanese hospitality to a global audience.
