Hotel InterContinental Tokyo Bay will offer the “Strawberry × Sakura Spring Blossom Afternoon Tea,” featuring delicately pink sweets combining strawberries and cherry blossoms, from March 4 to April 30.
The special dish is “SAKURA” combining cherry blossom jelly and strawberry rare cheesecake. The selection of five petit gateaux includes the verrine “Aroma of Spring,” which layers strawberry panna cotta with lemon jelly, strawberry mousse, sakura cream cheese Mont Blanc inspired by cherry blossom petals, berry rolls wrapped in pale pink sakura chantilly, and a tonkaron with two whole fresh strawberries hidden inside.
Scones come in two varieties, plain and strawberry, served with clotted cream with salted sakura, strawberry jam, and blueberry jam. The savory items include country pâté accented with strawberries, tabbouleh topped with spring vegetables, and waffles decorated with smoked salmon and edible flowers.
Various plans are available at each store, such as “Sakura-colored Special Mocktail,” “Plan with Matcha,” “Lunch & Dinner Course with Afternoon Tea Style Desserts,” and “Takeout Afternoon Tea.”
The venues include five locations such as the New York Lounge and in-room dining. Service hours vary by location. Prices start at 6,050 yen for dine-in, with takeout starting at 3,456 yen, excluding tax and service charge.
