Shangri-La Tokyo will offer its “Spring Afternoon Tea Scented with Sakura” from March 15 to April 30.
The theme combines cherry blossoms with fermented ingredients such as sake lees, amazake, and shio-koji. The five sweets items include: “Sakura Strawberry Tropézienne,” made with brioche dough sandwiched with sakura cream and strawberries; “Sakura Sake Lees Raisin Butter Monaka,” featuring butter mixed with sake lees and raisins as the star and topped with salted cherry blossoms; “Matcha Basque Cheesecake” topped with matcha chantilly; and a layered glass dessert, “Dekopon and Amazake Pudding,” among others. The five savory items include: “Salt Koji Chicken Sandwich with Fragrant Sakura Leaves”; “Organic Tofu and Saikyo Miso Blancmange,” garnished with nanohana greens and sakura shrimp in a Japanese-style jelly; “Black Rice Inari Sushi” with bettara-zuke pickles and red turnip marinated in rice koji hidden inside; and “Amazake and Sakura Powder,” among others. Three types of scones—classic, sakura leaf, and kinako (roasted soybean flour)—are served with clotted cream, sakura bean paste, and assorted jams.
The venue is The Lobby Lounge, a lounge and bar on the 28th floor. Serving hours are from noon to 5:30 p.m. on weekdays, and from 1:00 p.m. to 5:30 p.m. on Saturdays, Sundays, and public holidays in Japan. The price is 8,580 yen per person, tax included, service charge excluded.
