Courtyard by Marriott Tokyo Station will offer a spring dinner course titled “Spring Breathing” featuring seasonal ingredients from March 1 to May 31.
The appetizer includes low-temperature cooked cherry blossom trout infused with a sakura fragrance, served with green asparagus and mango chutney. The salad combines smoked Mitsuse chicken and romaine lettuce with a special raspberry dressing. The soup features turnip potage with roasted sakura shrimp from Suruga Bay and caramelized pecans. For the fish course, the chef has selected seasonal fish coated with fuki miso and grilled, while the meat dish offers BBQ-style pork back ribs and char siu-style pork belly accompanied by garnish.
Additionally, as spring cocktails, three items are offered: “Sakura Heart,” a creamy and mildly sweet blend of craft vodka “HAKU” and sakura latte; “Red Portion,” featuring the refreshing acidity of cranberries heralding the arrival of spring; and “Spring Bloom,” a citrus cocktail inspired by the spring blue sky with blue curaçao.
The location is DINING & BAR LAVAROCK. Hours are from 5:30 PM to 10 PM on weekdays and Saturdays, with last orders at 9 PM, and from 5:30 PM to 9 PM on Sundays and holidays, with last orders at 8 PM. The price is 6,500 JPY, tax included. Reservation is required in advance, and bookings are accepted from 2 persons.
